Gluten-free Vegan Baking Recipes

Here are all the recipes on Veganbaking.net that are gluten-free!

Vegan Hazelnut Coffee Ice Cream

Vegan Hazelnut Coffee Ice CreamThis Vegan Hazelnut Coffee Ice Cream recipe takes advantage of hazelnuts, also known as filberts for its base and to enhance coffee flavors. Early trials of this vegan ice cream used toasted hazelnuts which brought out slightly deeper hazelnut flavors but left miniscule granules in the ice cream which affected creaminess. If you have a VitaMix, go ahead and toast them. If you have a regular blender leave the hazelnuts untoasted so creaminess isn't affected. The ice cream will be delightful either way, especially when topped with Vegan Double Chocolate Sauce.

Vegan Coconut Rum Raisin Ice Cream

Vegan Coconut Rum Raisin Ice CreamThis Vegan Coconut Rum Raisin Ice Cream recipe is a great example of how suitable coconut milk can be as a rich, creamy base in vegan ice creams. The coconut flavor is further enhanced by the addition of toasted shredded coconut then complimented by just the right amount of rum soaked raisins. It's important to note that adding more than 2 Tablespoons of rum is discouraged because it will drastically increase the freezing temperature resulting in ice cream that's too soft.

Vegan Double Chocolate Brownie Chunk Ice Cream

Vegan Double Chocolate Brownie Chocolate Chunk Ice CreamThis Vegan Double Chocolate Brownie Chunk Ice Cream recipe was going to be called Triple Chocolate Brownie Chunk Ice Cream due to it's use of two different types of chocolate and brownie chunks mixed in. Then I realized that things were starting to get out of hand and I had to look out the window and count to ten. Its still full of chocolate though; This Category 1 chocoholic wouldn't lie. It's a great way to use up those extra Ultimate Vegan Brownies you have lying around that you've desperately been trying to eat. Wishful thinking, no? Drizzling some Double Chocolate Sauce over the top is highly recommended.

Vegan White Chocolate Ganache

Vegan White Chocolate GanacheThis smooth Vegan White Chocolate Ganache recipe uses cocoa butter without the cocoa solids making it a versatile white and creamy vegan topping for cakes, truffles or fillings. Unlike margarine or butter, cocoa butter and coconut oils melt rapidly when they reach their melting point instead of softening slowly. Due to this, extra care must be taken as it resolidifies from it's melting temperature of 93F (34C) to 100F (38C). You can adjust the firmness by adding or subtracting 1 Tablespoon of water. Also feel free to substitute 1 teaspoon to 1 Tablespoon of liqueur or other flavoring extract to further customize your ganache.

Vegan Maple Roasted Peanuts

Vegan Maple Roasted PeanutsThis Vegan Maple Roasted Peanut recipe makes an addictive snack. Once I was on a San Francisco Muni train and was in the process of getting busted for both sneaking on without paying and eating while on the train. As the Muni cops closed in, I clutched my container of Maple Roasted Peanuts tightly.

Vegan Coconut Macadamia Nut Brittle

Vegan Coconut Macadamia Nut BrittleIf pirates ate brittle (and you know they did) this Vegan Coconut Macadamia Nut Brittle would be the flavor and this is how they'd describe it:

Yaaar ya kitchen dwellin' landlubber! Coconut, caramelized sugar and macadamia nuts be tied together with a splash o' rum t' make this t' brittle o' t' pirate seas, matey! So whip up a batch and hand 'er over before ya be plank walkin'!

They might also marvel in the fact that this vegan brittle recipe uses coconut milk, coconut oil and shredded coconut for maximum coconut flavor, except it would be hard to hear yowled in that thick pirate accent.

Vegan Peanut Butter Bombs

Vegan Peanut Butter BombsWith this Vegan Peanut Butter Bomb recipe I captured the essence of fine, natural peanut butter, combined it with some lightly caramelized sugar and Regular Vegan Butter or margarine, then covered it in a dark chocolate exterior, completing an irresistible vegan chocolate bonbon.

Ever since the eighties when two people were walking down the street in opposite directions, one eating a chocolate bar, the other eating peanut butter out of a jar, we've known that the two go together really well. We know this because the two people allegedly collided exclaiming, “hey you're chocolate's in my peanut butter!” “My peanut butter's in your chocolate!” This has been documented as a true occurrence because I saw it in a Reese's Peanut Butter Cup commercial. I'm so thankful they just happened to have TV cameras rolling to get that on film. But what is up with the peanut butter in those things? It always tastes like it's deemed at the factory to be too low quality to actually make it into the panut butter jars. And the chocolate seemed like typical mass produced American chocolate fare, over-sweetened and chalky which barely qualifies as chocolate to this chocaholic.

Vegan Pistachio Cardamom Brittle

Vegan Pistachio Cardamom BrittlePistachios paired with cardamom then kissed with rum makes this Vegan Pistachio Cardamom Brittle recipe stand out. Cover it in melted dark chocolate to transform it into pistachio chocolate bark if you want to give it another flavor dimension.

Vegan Marzipan Bonbons

Vegan Marzipan BonbonsOne of the reasons marzipan goes back ages is because it's extremely versatile. It can be used for anything from cake decorations, fillings in cookies and pastries or in this case, a center in this Vegan Bonbon recipe. A touch of almond extract brings out some extra flavor so it can compete on the same level as the chocolate. This recipe uses a chocolate mold. If you don't have one, place the marzipan balls in the freezer for an hour or so, roll them in melted chocolate, then place them on a parchment paper lined cookie sheet before returning them to the freezer for about another hour.

Vegan Chocolate Orange Bombs

Vegan Chocolate Orange Bomb BonbonsThis Vegan Chocolate Orange Bomb bonbon recipe packs a seductive orange one two punch: They involve candied orange peel pureed with a kiss of Grand Marnier, mixed together with chocolate, then enrobed in a chocolate shell. This is a great vegan bonbon to have on hand when assembling your own box of chocolates for a special occasion.

Vegan Marzipan

MarzipanMarzipan is almond meal that's been added to caramelized sugar which makes it similar to frosting in consistency. It's origins come from present day Iran or Spain according to theory but its true origins, as well as where the term 'marzipan' originated from are shrouded in mystery. It's extremely versatile, making a fantastic filling for cookies and pastries, a center for chocolates like Marzipan Truffles or rolled into stollen. It can be colored, flavored and formed into candies or used in cake decorating. You can even use other nuts besides almonds like macadamia nuts, cashews or brazil nuts. Marzipan can also be mixed with fruit and served in squares. In the vegan recipe below I didn't remove the skins of the almonds so it came out a light brown.

Vegan Chocolate Hazelnut Bark

Vegan Chocolate Hazelnut BarkHazelnuts, also known as filberts, are toasted to give this Vegan Chocolate Hazelnut Bark recipe a great crunch. Frangelico, a hazelnut liqueur, ups the ante with the hazelnuts for a deep, rich flavor. This vegan brittle is further enhanced with orange zest and then smothered in chocolate.

Candied Orange Peel

Candied Orange PeelI used to get so grossed out at the mere thought of accidentally eating orange peel while eating an orange. Then I had candied orange peels and appreciated their candy form and created this recipe. Candied orange peels are a very versatile delicacy. Use them in Panettone, Stollen, Hot Cross Buns, pair them with almonds and cover them with chocolate or mince them and use them for topping on ice cream. Feel free to use other citrus peels in place, or in addition to orange such as lemon or lime. Just be sure to use organic peels because non-organic ones often have high concentrations of pesticide residues.

Gluten-free Vegan Pie Crust from Gone Pie Vegan Bakery

Vegan Gluten-Free Pie CrustGone Pie Vegan Bakery was kind enough to submit this Vegan Gluten-Free Pie Crust. Thanks Barbara!

This year we went with a new pie crust for our gluten-free vegan holiday pies. It is adapted from the wheat-free crust we have been making for years. I think it actually held together better and was an all around better crust than its inspiration. It is not a crust without issues. Using both tree nuts and gluten-free oats, it is not for everyone!

This Gluten-Free Vegan Pie Crust recipe makes enough crust for one 10 inch tart crust or three 7 inch crusts.

Absolutely Apple Butter

Absolutely Apple ButterApple butter varies from apple sauce in that apple sauce is just puréed apples with some spice and sweetener optionally added. Apple butter has a bit of a cult following because it more accurately captures the essence of the apple. It consists of a spiced apple sauce that's cooked down for several hours so the sugars caramelize, preserving the mixture in the process. Cooking the mixture also produces more complex flavor compounds, activates naturally occurring pectin so it gels and reduces it so it's more concentrated. The result is rich, creamy apple heaven. Fall apple perfection captured in a jar. You can make a large batch from this recipe and can it for future use or spread it immediately on toast, pancakes or use for anything where you would use fruit preserves.

Candied Spiced Pumpkin Seeds

Candied Spiced Pumpkin SeedsDon't know what to do with all those pumpkin seeds from pumpkin carving? Take those little pepitas and dress them up in little spiced sugar costumes with this Candied Spiced Pumpkin Seeds recipe. They'll love it and you will too because this vegan recipe features barley malt syrup, cinnamon, cloves and cardamom to help push the savory pumpkin seed flavors forward.

Vegan Sweet Potato Pecan Ice Cream

Vegan Sweet Potato Pecan Ice CreamWhen this Vegan Sweet Potato Pecan Ice Cream recipe is mentioned to passerby one of two things usually happens: people either express great joy or wince and convulse. Sweet potatoes are pumpkin 2.0 people! They have a much more complex flavor than pumpkin so I just cut to the chase and paired them with candied pecans to make this vegan ice cream. You could substitute pumpkin purée if you really wanted to but it's not recommended unless you're stuck on a dessert island with nary a single sweet potato in sight.

Cherry Candied Almonds

Vegan Cherry Candied AlmondsThis Cherry Candied Almond recipe is an excuse for me to combine two of my most favorite flavor combinations: cherries and almonds. I used brown sugar and olive oil for a more complex sweetness profile and just the right amount of almond extract to bind the cherry and almond flavor in holy matrimony. Try these as a relatively guilt-free vegan snack, add them to salads or sprinkle them on your ice cream.

Vegan Mexican Chocolate Tofu Pudding

Vegan Mexican Chocolate Tofu PuddingHaving Mexican grandparents who have never even heard of tofu, the idea of this amazingly simple Vegan Mexican Chocolate Tofu Pudding recipe is, in my kitchen, kind of a bittersweet culture clash. But it's easily the most delicious and simple culture clash you'll ever taste and NO ONE will know it's vegan unless you tell them. You need only put aside about 10 minutes to prepare this.

Vegan Rice Crispy Treat Cupcakes | Gluten-free

Vegan Rice Crispy Treat CupcakesThis Vegan Rice Crispy Treat Cupcake recipe is the first thing I made after ordering Dandies Vegan Marshmallows from Chicago Soy Dairy. I feel like a kid again with these gluten-free treats. Vegan baking doesn't get much easier than melting Vegan Butter, marshmallows, adding vanilla extract then mixing in puffed rice. Making the vegan ganache is slightly more involved but still simple. Be sure to make these as close to your eating occasion as possible because Vegan Rice Crispy Treats love to dry out. If you need to make them a day or so beforehand, keep them in an air-tight container.