Soy-free Vegan Baking Recipes

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

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.

Raw Vegan Cherry Almond Bars

Cherry Almond Bars Fruits become extra special when they're dehydrated. Many of their sugars slightly convert into acids during a subtle fermentation and their flavors become concentrated into a irresistible tartness with subtle sweetness accompanied by intense fruit flavor. This wildly complex cherry flavor is what I wanted to capture in this Raw Vegan Cherry Almond Bar recipe. Cherry notes are further enhanced by almond flour and agave syrup. Just a bit of lemon zest and salt to bring foundation to the whole flavor package. Finally, cacao nibs add a nice contrast featuring a slight bitterness and delectable crunch. Feel free to buy dehydrated cherries or dry your own if you have a food dehydrator. I recommend Bing cherries for these bars but you should be able to get great results with any other variety.

Vegan Strawberry Rhubarb Pancakes

Vegan Strawberry Rhubarb PancakesStrawberry and rhubarb are joined together in holy matrimony with orange zest and a touch of sugar in these Vegan Strawberry Rhubarb Pancakes. I opted to not make these pancakes too sweet because I like real maple syrup or a liberal topping of strawberries to drive the sweetness. If you like your pancakes sweet you may want to consider adding a couple Tablespoons more sugar. Or top them with sweetened vanilla yogurt for a new take on strawberry shortcake. I repeat: you can con your friends into enjoying something really close to strawberry shortcake for breakfast! Either way it’ll be a breakfast to remember.

Chickpea Flour - The Underrated Egg Replacer

Chickpea Egg ReplacerI am often shocked when I read egg replacing tips written by other vegans, because chickpea flour never seems to be there. While my go-to egg replacer used to be ground flaxseeds, since discovering chickpea flour I have never looked back.

Chickpea flour is readily available in health food shops, along with Indian, Italian and French grocers. It is also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour. You can even make your own out of whole, dry chickpeas if you have a grain mill or very powerful food processor.

Vegan Strawberry Layered, Streusel Topped Muffins

Congratulations!
Strawberry Layered, Streusel Topped MuffinsRather than filled only in the center, like your typical filled muffin, these Vegan Strawberry Layered, Streusel Topped Muffins are layered so that you get a bit of berry in every bite. The "streusel" topping is sweet, and almost buttery or creamy. These  could easily be made with any berry besides strawberries. Blueberries, blackberries, cranberries, or raspberries to name a few. Just keep an eye on the filling when cooking to make sure it doesn't cook down too much, or start to burn. Different berries have different moisture levels, and cook down at different times. The filling should be the consistency of a slightly thick syrup. I prefer spraying or lightly oiling a muffin pan, as opposed to lining it because muffin batter tends to stick quite easily if even only a little over mixed.

Vegan Banana Cupcakes with Chocolate Peanut Butter Ganache Icing

Vegan Banana Cupcakes with Chocolate-Peanut Butter Ganache IcingThis was my first foray into vegan cupcake baking, and, according to the reviews of all of my friends who tried the finished product, they are more moist and delightfully sweet than any egg-and-milk-filled competitor. This cupcake is a throwback to everyone's favorite childhood (or adult!) combination of bananas topped with chocolate and peanut butter. And while there may be several steps, there are several substitutions along the way that make it easy to adapt for the cook on the go!

Vegan Olive Oil Rosemary Semolina Cake

Vegan Olive Oil Rosemary Semolina CakeThis moist, rich Vegan Olive Oil Rosemary Semolina Cake showcases how olive oil can make a great combination of sweet and savory when it's paired with fresh rosemary. Early on in the design of this cake recipe I was really liking where this cake was going but I knew I cold take it further. I remembered how olive oil tends to go seamlessly with pasta dishes so why not use the same type of flour for an olive oil cake?

Vegan Power Puffs

Vegan Power PuffsThese Vegan Power Puffs are so puff-tastic! I highly recommend them. I have never used millet before and I will certainly be using it more often. It’s fluffy, light and has more protein than puffed rice. These little power puffs are a perfect snack with a hot cuppa joe. You can easily cut this recipe in half if you aren’t trying to feed an army. These are so good that my husband brought them to his Tai Chi class this morning and vanished with a request for more next week…I highly suggest you give these a whirl.

Vegan Peanut Butter Muffins

Vegan Peanut Butter MuffinsI have a new found love for this Vegan Peanut Butter Muffin recipe which happened by mistake. I was scouring the internet looking for a recipe for peanut butter bread…there aren’t that many. Don’t ask me why I was so fixated on finding a recipe for such a thing, I just get it in my head sometimes and I can’t let it go. I found this recipe and decided to veganize it. And then I realized that I had misplaced my bread pan… so it became a muffin recipe!

Vegan Apple Cider Doughnuts

Vegan Apple Cider Doughnuts“What's an apple cider doughnut?”, I asked at my recipe club meeting. I think my friends were as surprised as I was that I didn't know of it's existence, let alone any vegan versions. Come to find out, I've learned that many other West Coast (USA) natives are unaware of this cake doughnut that's infused with a hint of apples. This is because apple cider doughnuts are mainly a Northeast (USA) phenomenon. In colonial times, doughnuts were served during the Fall months in the Northeast when exotic dough recipes for beignets, imported from France and Holland, started to evolve and the seasonal butchering provided enough fat to fry things. Combine this with the apple harvest being at its peak in the Fall and you have a food collision course in the making.

Vegan European Peasant Bread

European Peasant BreadThis bread recipe is adapted from the book "Artisan Bread in Five Minutes a Day". While the rising and baking of the bread takes more than five minutes, the active work is about that. The great thing about this method is that it eliminates the timing aspect of bread - having to be home in x number of hours to punch down the dough and shape it, etc. One recipe of dough lasts up to 2 weeks. I will usually make 3 loaves out of one batch, but you can size the loaves to whatever is appropriate for your household - just adjust the rise time and baking time depending on how small or large your loaf is. I've added additional wheat flour in this recipe but still use some white flour because I find whole wheat flour to be too heavy. And I've deviated from the original recipe in the baking method, instead using an enameled cast iron pot to cook the bread.

Vegan Golden Caramel Sauce

Vegan Golden Caramel Sauce RecipeWhere Easy Vegan Caramel Sauce is good for a quick caramel fix, Vegan Golden Caramel Sauce is the no-holds-barred recipe where flavor and consistency are top priorities. Traditional caramel sauce relies on heavy cream which allows the sauce to be thick and rich due to the solids present in the cream. This vegan caramel sauce recipe relies on cashew cream to supply the extra cream factor and solids, resulting in a silky smooth golden caramel that's perfect for drizzling on ice creams, baking into pies or tucked into brownies. Substitute the vanilla extract for bourbon, rum or brandy if you want an extra layer of flavor complexity.

Three Herbed Focaccia

Three Herbed Focaccia RecipeThe secret to making great focaccia involves using an herbed olive oil to lend an array of herb flavors, allowing the dough to ferment in a refrigerated state for at least 12 hours which allows complex bread flavors to develop and baking a wet dough at a very high temperature which ensures a soft, spongy texture and a crispy crust. Fresh herbs are paramount to infusing the right intensity of flavors in this focaccia recipe. Feel free to use any combination of fresh basil, thyme, rosemary, oregano, sage, savory or marjoram. A long, refrigerated fermentation allows naturally occurring enzymes within the flour to break out more sugars from the starches for the yeast to ferment. These extra sugars allow the yeast to built more flavor, sweeten the focaccia and caramelize under heat which contributes a multitude of enhanced flavors.

Vegan Double Chocolate Fudge

Vegan Double Chocolate FudgeWhen working on this Vegan Double Chocolate Fudge recipe I learned that in order to master fudge, you need to thoroughly understand caramelization. Luckily, after dozens of fudgy failures, I now understand caramelization well enough to the point of where I can proudly share my recipe for all to enjoy, because you, dear reader, are worth more than marshmallow fluff. This recipe is easy as long as you follow it closely. 

Vegan Vanilla Icing

Vegan Vanilla IcingThis Vegan Vanilla Icing recipe is a great companion for drizzling on Vegan Cinnamon Rolls, danishes, or Vegan Pop Tarts. It features confectioners sugar as its base and just a touch of non-dairy milk and vanilla extract to bring it all together.

Vegan Rum Spice Icing

Vegan Rum Spice IcingThis Vegan Rum Spice Icing recipe is a great companion for drizzling on spiced versions of Pumpkin Cinnamon Rolls, danishes, or Pop Tarts. The vegan icing features powdered sugar for its base, dark rum, cinnamon, cardamom and cloves to move the spice factor forward. Feel free to cut back on the rum or eliminate it completely if you're concerned about alcohol consumption.

Vegan No Knead Whole Wheat Sandwich Bread

Vegan No Knead Whole Wheat Sandwich BreadThis Vegan No Knead Whole Wheat Sandwich Bread is now my go-to vegan bread recipe because it's simple to make and is a great example of how wet doughs can create wonderfully light and spongy breads. The higher water content allows the gliadin and glutenin in the flour to align into tight gluten bonds over time so you can forget about all that kneading drama. The result is a fluffy, chewy loaf that's perfect for sandwiches. Feel free to use this bread as a starting point and substitute a ½ cup of the flour for things like wheat germ, wheat bran or oat bran. It's important to note that due to the wetness of this dough it's only suitable for baking in a loaf pan.