Trouble with Vegan Cupcakes and Patachou - Seeking Help

[luvstraveling]

I am following recipes to make vegan cupcakes, and a vegan patachou with no luck. My Pata hou was flat and crunchy. The donuts are like glue. I use 100% vegan. So, for sugar I use options that have not been processed with bone char. So, if it calls for sugar I use a vegan sugar. Can someone please tell me what I am doing wrong?

 

[Mona]

It sounds like your vegan choux pastry might be flat and crunchy because it could be underbaked or the oven temperature might be off—try baking at 400°F and avoid opening the oven door. For the cupcakes, if they're gluey, it might be due to overmixing or using too much flour. Double-check your leavening agents (baking powder/soda) are fresh and try not to overmix your batter. Also, ensure you're using the right brands of vegan ingredients, as they can vary. If you can share specific recipes or details, I might be able to offer more tailored advice.

 

[BakesByDawn]

Your vegan sugar choice isnt a factor. As Mona suggested, could be oven an temp issues but question...Does your cupcake recipe call for any apple cider vinegar or baking soda combo? that combo could help with rise and help them to be fluffier and not dense and gluey.