Simply Vegan Baking: Taking the Fuss Out of Vegan Cakes, Cookies, Breads, and Desserts

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Use whatever summer fruit you have on hand in this easy crisp recipe! The nutty, oat-y topping is delectable over peaches, a mix of peaches and berries, or any combination of stone fruit. Cake and Loaf Vegan Desserts You only need 6 ingredients to make these crispy, toasty, lightly sweet treats. What are you waiting for?! Here is a compilation of some of my all time favorite vegan dessert recipes on the blog. Of course, I love them all, but if I hadto choose some favorites, these would be it.

Let the mixture sit for 5-7 minutes to curdle then use as you would buttermilk! Why is my flaxseed “egg” not working? Almond Butter Banana Bites: Slice a banana into coins then make little almond butter sandwiches by adding a dab of almond butter between two pieces of banana. These are yummy frozen too! I have this recipe on repeat from the first day I see a zucchini at the farmers market until the last one disappears in the fall. Puffy, moist, and chocolaty, they’re the perfect everyday treat. More Favorite Vegan Recipes I’ve been Vegan for 8 years now and I’ve dipped my toe in and out of vegan baking for many years, trying all manner of different recipes from all sorts of different sources. But here enters this gem of a book! With all your sweet treats, baking and cake making needs wrapped up in this one epic book!Cane sugar + Powdered sugar (GF): NOTE: not all cane sugar is vegan in the U.S.! I recommend using Florida Crystals! From The Great British Baking Show contestant Freya Cox, an inviting introduction to vegan baking, filled with dozens of showstopping recipes for scrumptious treats. Nut butters, however, do contain some water (as long as they aren’t sprouted), so occasionally you can swap them in here, but again, it’s best to not make any recipe swaps unless they have been tested. My top favorite vegan dessert recipes on the blog

In a medium bowl, mix the 1 ½ cups all-purpose flour, ½ cup rolled oats, and 2 teaspoons cinnamon with the ginger, allspice, baking powder, baking soda, and kosher salt. A note on swapping coconut oil: You can also use coconut oil, but it sometimes does not act 1-to-1. This is because coconut oil contains all fat, meaning there’s no water content whatsoever to the coconut oil. With butter, though it contains fat, it also contains water, yielding a more moist texture when baking verses if you were to use just straight shortening (no water), it would be more crumbly.Unlike the store bought pudding pops of my childhood, these frozen vegan desserts get their creamy texture from avocados and almond butter. They’re fudgy, rich, and just the right amount of sweet.

In another medium bowl, add the remaining ¼ cup rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon along with the turbinado sugar and salted butter (cut into small pieces). Cut the room temperature coconut oil into the remaining ingredients using a pastry cutter or fork until it’s evenly combined and a crumbly streusel topping forms. The difference between vegan baking and non vegan baking is that when we’re baking vegan, we’re omitting all animal products. For replacing butter or cream cheese in a recipe, there are many vegan butter and cream cheese brands on the market that work nearly identically (and sometimes better!). Almond milk or other non-dairy milk. The non-dairy milk we use most often in baking recipe is almond milk, but often oat milk, cashew milk or coconut milk work. I have tried to bake vegan cakes in the past without success and it felt like I needed to employ some sort of alchemy to achieve successful bakes. Having read this book, it turns out that I’d been doing vegan bakery all wrong!

These vegan brownies will give any regular brownie recipe a run for its money. Medjool dates and cashew butter give them a crave-worthy fudgy texture, while cocoa powder and chocolate chips infuse them with rich chocolate flavor. Chilled Vegan Desserts Eating plant based or vegan recipes and love to bake? No problem. Baking with no eggs or dairy is easy and delicious! Really. After years of experimenting with recipes, Alex and I have learned: vegan baking recipes can be some of the most delicious out there. Here are all our very favorite vegan baked goods, from savory to sweet! Here are the types of recipes you’ll find in this list: The reason being is that coconut oil is 100% fat, whereas butter contains a bit of water. That bit of water goes a long way and will drastically alter a recipe when left out. For heavier milks or cream, I recommend using full fat coconut milk or coconut cream, usually sold in a can. How to replace butter and/or cream cheese

I’ve experimented with both 1:1 gluten-free flour blends and making my own gluten-free flour blends. For breads and rolls, I prefer to make my own ratios. For cakes, cupcakes, brownies, etc., I have had great success with 1:1 gluten-free flour blends, like Bob’s Red Mill in the blue bag or King Arthur Flour. BE SURE you are buying the 1-to-1 flour and not the regular gluten free flour. The regular one does not contain any gums, which will make your healthy vegan baking treat be a crumbly mess! PB Apple Sandwiches: To make these little treats, slice an apple into rounds then spread your favorite nut butter in between two slices. Add some chocolate chips for a real treat. Typically, a fluffy cake involves buttermilk, sour cream (occasionally), eggs, butter, and the technique of combining the ingredients. I especially love these bars in the fall, but I wouldn’t blame anyone for making them at another time of year. Pumpkin puree, coconut oil, and almond flour make them wonderfully moist, and cinnamon, cardamom, and nutmeg fill them with warm, spiced flavor. Enjoy them plain as a lightly sweet treat, or top them with vegan frosting for a more decadent dessert. Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms. Mix in the diced apple.Coconut oil. Coconut oil is often our substitute for butter in vegan baking. It has the richness of butter and is solid at room temperature.