Why my cakes so dense, soggy?? - Veganbaking.net (2024)

FAQs

Why my cakes so dense, soggy?? - Veganbaking.net? ›

You could try different ones or try reducing the water and/or oil content a little. If you're adding things like fruit to the batter it can release juices during baking that can make cakes soggy. I usually reduce my water and oil content a little when I bake these types of cakes.

DENSE RESULT

This can be caused by not using the right egg replacer. Over mixing batter is another reason which causes over development of the gluten and a dense result. If your oven isn't heated to the correct temperature before you put your cake in, it can cause it to not bake properly.

Incorrect Baking Temperature and Time

Baking at too high a temperature can cause the cake to set too quickly on the outside, trapping steam inside and resulting in a dense crumb. Make sure to follow the recipe's instructions for the correct baking temperature and time.

This can happen for a few reasons, but the biggest reason is that your ingredients weren't room temperature. If your ingredients, even vegan ingredients, aren't all room temperature (i.e. some are cool, some are warm, some are hot), the cake will come out gummy.

Use baking strips to avoid a wet cake

Baking strips are just strips of fabric or insulated foil that wrap around the edge of your cake tin and stop the edges of the tin from getting too hot too quickly. This stops the edges of your cake from cooking faster than the middle, therefore avoiding a wet middle.

To help prevent a dry, dense cake, let's add a creamy and light wet ingredient. Milk is usually required in a cake recipe to thin out the batter and lighten up the crumb, but sour cream is often overlooked. In addition to milk, add a Tablespoon or 2 of sour cream.

But due to the lack of eggs, any eggless cake made with whole wheat flour will have a slightly denser texture due to the bran in the flour. If you are an health enthusiast then you will still love it.

In vegan cakes, the absence of the egg makes it so that it's all about taking advantage of gluten formation to build structure. This means that when you take the egg out of a cake recipe, you're going to be taking out the primary structure builder, which means that the cake is going to fall flat.

The reason that you'll see apple cider vinegar or vinegar in a lot of vegan baked goods is because it helps with the leavening. It's an acid and it helps the cakes to rise.

put it back in the oven for 12 or so minutes, at a slightly lower temperature. if the top is getting brown, cover the cake with foil before you put it back in the oven. take it out, check it with a skewer, if it comes out clean, its done, if not, put it back in the oven for another 10 minutes.

What makes a cake moist and fluffy? ›

Adding a tablespoon or two of sour cream to your cake batter can help make it more moist. Sour cream's creamy and light texture can help keep your cake from becoming dense and dry. Sour Cream Coffee Cake is a great example of how sour cream can enhance the flavor, texture and moisture of a cake.

In vegan cakes, the absence of the egg makes it so that it's all about taking advantage of gluten formation to build structure. This means that when you take the egg out of a cake recipe, you're going to be taking out the primary structure builder, which means that the cake is going to fall flat.

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.