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Soy-free Vegan Baking Recipes - Veganbaking.net - Recipes, desserts and tips

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Soy-free Vegan Baking Recipes

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

Vegan Shortening - Cocoa Butter Base

Vegan Shortening - Cocoa Butter BaseShortening definitely has its place in vegan baking. From pie crusts, shortbreads and puff pastry, it’s a basic building block for texture. This solid fat is so integral to these types of desserts because it alters the way gluten is formed in baked items that utilize wheat-based flours. For more on the food science of shortening, check out my article on how to make vegan shortening.My original recipe for vegan shortening utilized a mixture of coconut oil and vegetable oil such as canola, light olive oil or rice bran oil. The coconut oil is solid at room temperature. When it’s mixed with a certain ratio of fats that are liquid at room temperature, a certain level of softness can be dialed in that makes it suitable to use as shortening. This recipe utilizes deodorized, also known as refined cocoa butter.

Vegan Toasted Coconut Cake

Vegan Toasted Coconut CakeCoconut is one of my favorite ingredients due to its neutral flavors that add richness to almost anything. Coconut contains flavor compounds called lactones that are among the same flavor compounds that give traditional dairy cream its trademark creamy flavor. And we all wondered why coconut and cream went together so well! In this Toasted Coconut Cake I wanted to maximize these layers of coconut and cream for a truly decadent cake.

Vegan Black and White Cookies

Vegan Black and White Cookies“I’ve never had a black and white cookie before” I mumbled to my vegan food friends, not thinking that it was that big of a deal. “Living in New York City, you’ve never had a black and white cookie?!” they desperately exclaimed. Right then, I perked up. What is it about these flat perfectly looking cookies that straddle the line between black and white so mysteriously? After all, this is New York City’s cookie. Does this cookie dare to celebrate chocolate and vanilla at the same time? What about the cookie part? Is it just a boring pseudo shortbread crust underneath or something special? I had to know more.

Vegan Toasted Coconut Chocolate Chip Cookies

Vegan Toasted Coconut Chocolate Chip CookiesI decided to assemble Team Coconut: an all-star team of players dedicated to bringing in some serious coconut action. Like a Quiet Riot - Bang Your Head (on the Coconut) remix. Based on my Vegan Chewy Chocolate Chip Cookie recipe, Vegan Toasted Coconut Chocolate Chip Cookies boast toasted coconut flour, unrefined coconut oil, coconut sugar and shredded coconut that toasts during baking. Let’s do this.

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?

Vegan Apple Pecan Granola

Vegan Apple Pecan GranolaThis Vegan Apple Pecan Granola recipe brings on the apple flavor with the help of both apple chunks and apple sauce. Cashew butter forms its base and packs extra protein so you'll have sustained energy throughout your morning. I go low on the sugar for this same reason and to give the other ingredients a chance to contribute flavor. Nutmeg, allspice and cinnamon work to highlight the apple. Chopped pecans toast during baking and add a welcome nutty crunch. Once you've chosen your preferred apples and baked this granola to perfection you can add it to ice cream, splash it on non-dairy milk or top it with a dollop of non-dairy yogurt.

Raw Vegan Chocolate Hazelnut Cheesecake

Vegan Raw Chocolate Hazelnut CheesecakeI have to admit, I used to have a sort of prejudice against raw desserts disbelieving in their potential goodness. Oh was I wrong. This is one of my favorite desserts I have ever made. Ever. This Raw Vegan Chocolate Hazelnut Cheesecake is so rich and creamy your friends won't believe that it's vegan.

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.

Garlic Vegan Butter | Soy-free

Garlic Vegan Butter RecipeSeveral years ago I ate at a world famous garlic themed restaurant in San Francisco and discovered to my excitement that caramelized garlic can be delectable spread on bread the same way as butter. I couldn’t believe how the garlic transformed from a spicy, harshness to a smooth, subtle butteriness with just the application of heat. In later years I became more familiar with this magical trait of garlic and decided to pair it with the creaminess of vegan butter here. Enjoy this Garlic Vegan Butter spread on your toast, baked into your hearth breads or use it as a base for something like puff pastry garlic knots. Either way, it’ll be able to stand up to the complexity of traditional butter.

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 coconut oil with 1 additional Tablespoon olive oil.

Banana Vegan Butter | Soy-free

Banana Vegan Butter RecipeBanana Vegan Butter doesn't utilize curdling so it's great for people looking to avoid soy. It can also be made raw. It has a smooth, subtle buttery banana flavor that's great for using as a butter substitute or for amping up desserts that already showcase banana. Try Banana Vegan Butter on pancakes or make banana croissants. Non-dairy 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 coconut oil with 1 additional Tablespoon canola, light olive oil or rice bran oil.

How to Make Vegan Shortening - Coconut Oil Base

Vegan ShorteningAs I progress in my vegan baking adventures I strive for quality ingredients that give me as much control as possible over the flavors and textures I'm trying to convey. I also love breaking foods down to their most basic components and building them back up again, learning and getting unnecessarily excited along the way. For some people it's TV. For me it's this sort of food hacking. 

I recently decided that I wanted to create a high quality vegan butter because I began to tire of the store bought yellow goop that I was so steadily relying on. What if I don't want all that diacetyl flavoring, beta carotene coloring, palm oil and who knows what else? My vegan butter experimentation ended up being more successful than I imagined. What if I made my own shortening?

Vegan Banana Caramel Sauce

Vegan Banana Caramel SauceI love caramel because it's the closest thing there is to food alchemy. Ok, maybe chocolate is close to this too but caramel involves a few basic non-exotic ingredients and a simple process. The end result is something that's truly extraordinary and more than the sum of it's parts. One of the great things about caramel is how you can just swap in certain fats and sugars to create caramels with amazing layers of flavors. The more I experiment with working with caramel this way, the more surprised I am. 
 
I've found that building rich vegan caramel flavors (and increasingly, most other vegan baking flavor building applications) works really well when there's a small amount of unrefined coconut oil supplanting the regular fats. Unrefined coconut oil has naturally occurring compounds that mimic some of the flavors of dairy. As I developed this method further I found that a good rule is to use about 10% to 20% of the total fat consisting of coconut oil for optimum flavor. I've been using this in my latest caramels combined with vegan creams or non-dairy milk with great results. Bananas also have some of the flavor compounds found in dairy. What if I combined coconut and banana to use instead of a vegan cream and incorporated it into a caramel?
 
In this Vegan Banana Caramel recipe, the vegan cream is swapped out for banana purée and unrefined coconut oil. It's the most simple caramel I've ever prepared and one of the most seductive. The banana, coconut and caramel combine to make something truly special. You should be able to reduce the banana and coconut oil slightly to get a more firm caramel if you prefer. I recommend using a squeeze bottle with the top cut slightly bigger than normal for convenient application.
 
This is the perfect caramel for anything from apple pie, vanilla ice cream or any other dessert you want to bring to the next level.

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.

Sugar Mama's Gluten-free Vegan Vanilla Cake

Sugar Mama's Gluten-Free Vanilla CakeLet me just say, I'm a vanilla girl. Don't get me wrong, chocolate is great! But when I had to give up gluten & dairy I really just missed good old vanilla cupcakes. I tried a lot of recipes but they were too dry or too grainy or too plain or too... well, gross. So I got to work! It took me awhile to perfect but I'm SO proud of this Gluten-free Vegan Vanilla Cake recipe and I really think you'll love it. So far I've gotten great feedback from my "taste testers" (most of whom aren't gluten-free OR vegan). Enjoy!

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!

Flourless Sprouted Whole Wheat Bread

Vegan Flourless Sprouted Wheat BreadTraditional flour is ground endosperm powder which is the result of the flour mill removing most of the hard pieces and hence, nutrition from the wheat berry. I'm a huge fan of whole sprouted grains because they're more flavorful and contain significantly more nutrients than bread made with traditional flour. This Flourless Sprouted Whole Wheat Bread recipe utilizes sprouted wheat berries that are then ground into a purée. This requires a substantially hardy food processor. If you're not sure if your food processor is powerful enough, look on the bottom. It should say at least 6.5 Amps or "6.5 A". 

This bread was difficult to design due to the nature of the wheat berry. This hardy seed contains the germ which is the heart and soul of the seed. The germ is the embryo of the plant in its dormant state. It's accompanied by the starchy endosperm which acts as fuel for the germ when it sprouts or germinates. This package is encased in a firm fibrous shell called the bran. This protects the seed kind of like an egg shell protects an egg. 

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.

Fruit Sweetened Vegan Banana Bread - What do to with all those bananas in your freezer

Vegan Fruit Sweetened Banana Bread“See those bananas over there?”, I asked, tilting my head towards the end of the aisle at the health food store. “I’ll buy fifteen of ‘em for half price”, I suggested confidently. The cashier paused for a moment, not knowing whether to believe me. Why would anyone want to buy bananas that were almost more suitable for the compost bin than the kitchen for any price? “Sure”, he sighed. He knew they were garbage unless I took them in. I laughed to myself when I realized how excited I was to buy bananas that most people wouldn’t even think of eating. I started to feel bad about not liberating the others but I had to get home; there was work to do! How cool would it be to peel the bananas, purée them and slow cook them into a thick syrup to use as a base for fruit sweetened banana bread? Finally, something to do with all those bananas laying around in your freezer!

Vegan Peanut Butter Chocolate Chip Cookies

Vegan Peanut Butter Chocolate Chip CookieFor me, the ultimate cookie is crispy on the outside, yielding to a satisfying chew on the inside. This should not be confused with just a soft cookie. It should resist your bite a little and take a few moments to break down in your mouth as it provides bust of flavor with every chew. In contrast, soft cookies tend to be great on the first bite and disintegrate into nothingness soon after, often leaving you feel like you’re chewing on sweet dust. I’m a huge fan of peanut butter but I find the texture of peanut butter cookies to too often fall into the soft-only or even worse, the crumbly camp. If you scale back on their precious peanut butter they retain their chewy qualities but also quickly turn into regular cookies with just a hint of peanut butter flavor. I set out to find the optimum combination of decadent chewiness while keeping a peanut butter punch as intense as possible (and tossing in chocolate chips for good measure). This tightrope walk is extremely dangerous in that it causes you to eat way too many test cookies as you perfect your recipe.

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