Easy Vegan Baking Recipes

Here are all the recipes on Veganbaking.net that are easy to make!

White Truffle Vegan Butter

White Truffle Vegan Butter What I like best about Vegan Butter is how it can be crafted to meet your exact flavor and texture specifications. Since we’re building butter from the ground up, we have the freedom to use building blocks that contribute almost any quality we desire. In that roughly 80% fat and 20% water, we have lots of room to play around. For this version I wanted to showcase the unbelievably smooth, savory flavors of truffle oil for a Vegan Butter that could stand up to traditional dairy-based butter as a bread spread, or even quite possibly outdo it when baked into pastry such as savory pie crusts. But why are we infusing vegan butter with truffle oil? Let’s get some background information on what truffle oil brings to the table.

Vegan Green Tea Cupcakes

Vegan Green Tea CupcakesI love how green tea has a subtle ability to refresh coupled with a slight hint of savoriness. I adore how vegan cupcakes can be a celebratory canvas for almost any flavor combination, that you get to just pick up and take a bite out of. But how do you infuse green tea into a baked cake product? Easy, right?

Easy Vegan Buttercream Frosting

Easy Vegan Buttercream FrostingThis Easy Vegan Buttercream Frosting is just a simple, versatile, delectable frosting that will elevate your cakes and cupcakes to a new level without requiring you to put on your lab coat and don your frosting goggles. You can either use Regular Vegan Butter with a cocoa butter base which is recommended, Regular Vegan Butter with a coconut oil base, or, if you haven’t gotten around to buying a walk-in freezer to store your Vegan Butter in yet, go the easy route and use store bought stick margarine.

Regular Vegan Butter - Cocoa Butter Base

Regular Vegan Butter - Cocoa Butter BaseWhen I originally developed my first Vegan Butter recipe I had no idea it would be helpful to so many bakers. I just wanted something that was truly homemade where I had full control of the production process so I could introduce variations to tailor the vegan butter to the application I was working on. Other advantages were that it didn't need to rely on palm oil, which much of the commercial vegan butter industry utilizes, which is linked to rainforest destruction, as well as placing Sumatra orangutans in perilous danger. 

The original Vegan Butter recipe uses refined coconut oil for a base, but what happens if there begins to be environmental issues with that type of oil? What if it's difficult to find coconut oil in your area? What if you recently had a dump truck empty 3500 pounds of deodorized cocoa butter in your driveway and you're wondering what to do with it? I don't know which one of these issues led to this, but soon after posting the first Vegan Butter recipe, people started inquiring how to make it using cocoa butter instead of coconut oil. 

Chocolate Vegan Butter

Chocolate Vegan ButterOne of the benefits of Vegan Butter is that since you’re building it up from scratch, you can have full control of what you want it to be. It doesn’t have to go down the route of completely replicating traditional butter if you don’t want it to. Why would you want to replicate the texture of butter but not necessarily the flavor? Frostings and short doughs such as tart dough, pie crust and shortbread come to mind. You have much more variability in your end result if you can control flavor through your actual fat in addition to other ingredients. Imagine chocolate croissants where the butter is replaced with a fat that has the texture and flavor characteristics of both chocolate and butter. This is the reason I developed Chocolate Vegan Butter. Oh and you can spread it on toast too.

Flax Seed Egg Replacer - An Egg Substitute That's Almost Magic

Vegan Flax Seed Egg ReplacerTraditional bakers have been able to create a vast variety of foods over the last several hundred years of baking evolution. It’s surprising when you realize that everything from puddings to cakes to cookies vary little in the range of ingredients used. Versatile ingredients such as flour, sugar, fat and eggs make this sort of variation possible. These are the building blocks of pastry. Vegan baking is easy when all you have to worry about is manipulating flour, sugar and fat. So what are we do to do in regards to replacing the almighty egg? There is a legend that the Romans believed in chicken eggs so much, they mixed them into their concrete. To first understand what we need to replicate this building block we need to understand what an egg does in the world of baking.

Cultured European Style Vegan Butter

Cultured European Style Vegan ButterThe more I learn about pastry, the more I realize that European pastry is on a completely different level compared to classic American pastry. My impression is that European pastry is all about introducing flavor depth through manipulating eggs, butter and technique. Croissants, strudel and danish pastries come to mind. American pastry, on the other hand, tends to build off bold flavors with a strong sugar backbone accentuated by spices. Apple pie, cupcakes and cookies come to mind here. 
 
In the quest to become an adept baker, it’s important to draw from as many influences as possible. One trick that many American style bakers use to improve flavor depth is taking a cue from European bakers by using cultured European style butter.
 
How does American style butter differ from European style butter? Let’s take a look.

Vegan Coconut Almond Truffles

Vegan Raw Coconut Almond Truffle RecipeThis super easy Vegan Coconut Almond Truffle recipe will satisfy that late night chocolate craving without the excess sugar and empty calories of other desserts. This perfect blend of coconut, chocolate and almond will keep you coming back for more.

Vegan Chocolate Cake

Vegan Chocolate CakeOk so I found this Vegan Chocolate Cake recipe and it was a HUGE hit with my family and friends. It was quite easy to make as well! I've never really been a cake person, in fact I detest the stuff for the most part; but this cake made even me nod in approval. The blend of coffee that I put in the recipe adds to the chocolaty goodness and taste. It's very moist as well. There is a glaze that goes with the cake, but I personally never use it. I think the cake is just fine alone. However, I will add the directions for the glaze in case you guys want to try it.... Enjoy!

Vegan Orange Icing

Vegan Orange IcingVegan Orange Icing is perfect for doughnuts, cookies or cakes such as Rosemary Olive Oil Semolina Cake. It features fresh orange juice that lends a bright burst of flavor, coconut oil to allow it to solidify properly and a touch of vanilla extract for depth of flavor.

Vegan Vanilla and Almond Crescents

Vegan Vanilla Almond Crescent CookiesThese Vegan Vanilla and Almond Crescents are an incredibly delicious biscuit with just the right amount of sweetness and lots of rich flavours from the almonds and vanilla. My choice of coconut oil for this (and most of my cooking) is the more refined kind, which is refined by filtering it through clay to remove the coconut taste and smell. This gives a ‘buttery’ flavour and texture to the baked good with all the goodness of coconut oil, but without being overwhelmed by coconut flavours.

White Chocolate Vegan Butter

White Chocolate Vegan Butter RecipeThis White Chocolate Vegan Butter is enhanced with sweet, white chocolate undertones. Spread this Vegan Butter on chocolate muffins, crusty toast or feature it in a white chocolate tart crust. A white chocolate danish dough with dark chocolate in the center could be particularly interesting.

Vegan Butter is designed to mimic real butter in vegan baking applications. Like real butter, Vegan Butter is more solid than tub margarine and not as spreadable. This is so it can perform optimally in vegan baking applications. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 Tablespoon of the cocoa butter with 1 additional Tablespoon canola, light olive oil or rice bran oil.

Coconut Vegan Butter

Coconut Vegan Butter RecipeCoconut Vegan Butter is similar to Vegan Butter but involves unrefined coconut oil and agave syrup to accentuate the coconut flavors. The result is a spread that celebrates the richness and smoothness that only coconut can offer. Since this Vegan Butter is slightly more sweet than a regular vegan butter, it's recommended to add another layer of complexity to things like pancakes, toast or a baked item where coconut would enhance flavor. Also use this to make things like coconut pie crust or coconut lime scones.

Vegan Butter is designed to mimic real butter in vegan baking applications. Like real butter, Vegan Butter is more solid than tub margarine and not as spreadable. This is so it can perform optimally in vegan baking applications. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 additional Tablespoon of the coconut oil with 1 Tablespoon canola, light olive oil or rice bran oil.

Vegan Banana Walnut Granola

Vegan Banana Walnut Granola
I've designed this Vegan Banana Walnut Granola recipe to be considerably under-sweet so it can be relied upon for a nourishing breakfast that will deliver sustained energy. If you prefer your granola more on the sweet side, increase the sugar by 2 to 4 Tablespoons.

As the granola is toasted, the heat brings out the full potential of rich banana-enhancing notes from the cashew butter, banana chips and walnuts. As bananas ripen, their starches convert to fructose which makes them sweeter and more suitable for baking. In fact, whenever you plan on baking with banana I advise you to always use over-ripe bananas. I usually transfer these over-ripe bananas to a plastic freezer bag and store them in the freezer. When I have enough saved up I use them in things like Banana BreadBanana Walnut Pancakes and this granola. 

Vegan Peanut Butter Cookies | Gluten-free

Vegan Peanut Butter CookiesVegan Peanut Butter Cookies are my very favorite comfort food. These are absolutely as good as I remember them... minus the eggs, dairy and gluten! Perfection.

Easy Vegan Granola

Easy Vegan GranolaMaking this Easy Vegan Granola recipe is only slightly harder and much more fun than scooping it out of the bulk bins at the local health food store. It features almond butter for its base, rolled oats, cinnamon and nutmeg and just the right amount of walnuts and pecans to round out the crunch. A touch of raisins add a welcoming sweetness. 

I prefer to not overload with sugar in the morning so my granola recipes tend to err on the side of reduced sweetness which is a contrast from most store-bought granola. If you like your granola sweet then you may consider adding a few Tablespoons additional sugar. The reduced sweetness allows other flavor nuances to come through. The almond butter toasts during baking which brings on a rich flavor. A small amount of unrefined coconut oil increases flavor complexity further. Use this granola recipe as a base for future granola recipes. Enjoy it with non-dairy milk, top it with non-dairy yogurt or crumble it over ice cream.

Vegan Apple Spice Bread

Vegan Apple Spice BreadI glanced over at my fruit basket yesterday and found four moldy looking apples at the bottom. They had been languishing there for over a week, with no one paying them any attention. Now, I'm a bit of a purist with my apples. I only like them tart and crunchy with faint green veins running through their flesh. Bruised apples with brown spots go straight on my list of foods I most hate to eat. Still, something had to be done with those apples, and without much of a plan, I peeled, cored, and chopped them up. 

Then I spied a jar full of demerara sugar that I'd bought recently, and inspiration took form. I decided I'd bake an apple bread. The principle would be the same as banana bread, only since apple has a higher water content, I could consider lowering the amount of fat in my recipe, and under bake slightly, so my cake would remain moist. A small quantity of vinegar provides just enough acid for leavening, and the baking soda helps it rise. This bread bakes up dense.

Vegan Garlic Tarragon Bread Spread

Garlic Tarragon Bread SpreadThis Vegan Garlic Tarragon Bread Spread recipe features extra virgin olive oil, onion, garlic, fresh tarragon and just a touch of white wine vinegar to evoke a complex buttery flavor with a sharp cheese inspired finish.

Holiday dinners at my Godparent's house was always a special occasion. The food was inspirational but the the one dish that my brother and I looked forward to all year was the simple but perfect implementation of garlic bread. This consisted of a store-bought flute of San Francisco sourdough, sliced but leaving the bottom crust intact so the slices could be torn off as the loaf worked its way around the table. This loaf was buttered between the slices, wrapped in tin foil and warmed in the oven. Buttering the slices while leaving the loaf intact had the advantage of ensuring both sides of each slice was buttered. Wrapping the loaf in tin foil had the benefit of allowing the entire loaf to be saturated with buttery aromas and flavors during its time in the oven and the tin foil could be folded back over the loaf in between servings to keep the bread warm while it was on the table. Brilliant!

Vegan Spring Form Crusts | Gluten-free

Vegan Spring Form CrustVegan crusts are the foundation of many desserts so it’s important to treat them seriously. When making a crust for a springform pan, it’s important to have options that pair nicely with your dessert. One example is that you'd want to use a gluten-free crust with a gluten-free cheesecake. Regular cheesecakes go great with a graham cracker crust recipe but what if you’re not going the traditional route? That Vegan Apple Caramel Cheesecake might be better paired with a ginger snap cookie crust or a walnut crust. What if you’re doing something entirely different from a cheesecake or maybe you have a gluten intolerance? Maybe you want to take it to the next level and make a Vegan Chocolate Mouse with a hazelnut crust! Now you can do almost any type of spring form crust if you have access to dry cookies or nuts based on the recipe below.

Roasted Pumpkin Seeds

Roasted Pumpkin SeedsEvery year for the last several years I’ve been experimenting with the seeds that come with my fall pumpkins. I enjoy roasting them and candying them but I’ve always grappled with their often tough mouthfeel. I always seem to be gnawing on them for eternity as the texture slowly starts to remind me of sawdust. Every year I’ve tackled this problem differently; usually simmering them in water for a certain amount of time to soften them before roasting. This tactic has only yielded me marginally more tender pumpkin seeds. I needed to take this further.
 
A few months ago I picked up my first slow cooker. After some initial testing I found that slow cooking the pumpkin seeds in water on high (about 210F (99C) for 10 hours allowed me to roast them to perfection. Using this method, your pumpkin seeds will be crispy on the outside and give way to a subtle chew on the inside as they release their flavors. Oh yeah, the flavor. Now that found the optimum texture, I opted for a savory punch thanks to the shiro miso, paprika and a dash of sugar and cayenne for depth of flavor. Now I can finally really enjoy pumpkin seeds as an easy going snack.