Soy-free Vegan Baking Recipes

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

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.

Raw Lemon Cupcakes with Pistachio Nuts

Raw Lemon Cupcakes with PistachiosThese nutrient dense Raw Lemon Cupcakes with Pistachio Nuts are quick and easy to make! You don't need an oven to do these, only a food processor and a fridge. They contain exciting super foods that work wonders for you body! Eat them without guilt.

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 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 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.

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 minuscule 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 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 Sourdough Pizza Crust

Vegan Sourdough Pizza CrustThis Vegan Sourdough Pizza Crust recipe has a little more oomph in the form of the flavors produced by wild yeast fermentation, also known as sourdough. The wild yeast isn't enough to leaven the dough completely on it's own so it's spiked with some bread yeast to help it along. This vegan crust is great for cheeseless pizzas or other pizzas where you're not using intensely flavored toppings and you'd like the crust to contribute more flavor to the pie. It's also a great way to use the sourdough starter you've been keeping in your fridge. You do have a resident starter in your fridge right?

Vegan Apricot Rye Muffins or Bread

Vegan Apricot Rye MuffinsThe sweetness of apricots and the earthiness of 100% rye flour complement each other, especially when accompanied by molasses, cardamom and espresso powder in this Vegan Apricot Rye Muffin recipe. Rye flour contains a low amount of gluten compared to wheat based flour so in order to enhance binding, the batter is mixed for 1 minute to allow the starches in the flour to become activated. The pectin in the apricot preserves also acts wonderfully as a binder in these vegan muffins.

Sprouted Wild Yeasted Whole Wheat Bread

Vegan Sprouted Wild Yeasted Whole Wheat BreadThis Sprouted Wild Yeasted Whole Wheat Bread recipe is a nod to how the first breads probably got their start. Wheat berries were probably softened with water, ground and left out in the elements where they were then populated by airborne yeasts and bacteria, causing the dough to rise slightly. Placing this dough on hot rocks in or near a fire probably resulted in a fine vegan treat like nothing else available at the time.

Vegan Sourdough Pancakes

Vegan Sourdough PancakesThis Vegan Sourdough Pancake recipe is one more reason to keep a sourdough starter in your refrigerator at all times. They're wild yeasted which gives them a fascinatingly complex flavor not normally found in either vegan or traditional pancakes. They require advance preparation of a sourdough starter that is used as the foundation of the batter. If you already have this batter around, these pancakes will be even easier to make than Easy Vegan Pancakes. If you keep your starter in the refrigerator, it doesn't need to be removed several hours before using as it does in bread baking. Feel free to mix 1 cup of berries or ½ cup chopped nuts into the batter before pouring. Top them with maple syrup and/or a dollop of almond butter.

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.