Soy-free Vegan Baking Recipes
Here are all the recipes on Veganbaking.net that are soy-free!
This Vegan Vanilla Cupcake recipe makes light and airy vegan cupcakes that have a soft, tender crumb due to the addition of arrowroot flour as well as apple cider vinegar. Vanilla extract and a touch of almond extract tie it all together. These cupcakes utilize the quick bread method which involves mixing your dry ingredients and wet ingredients in separate bowls, then mixing them both together at the end. This is a really easy way to make great cakes that have tender and spongy qualities. The drawback of this style is you have to be careful if you adjust the amount of sugar; more sugar will tenderize the batter, negatively affecting rise. These cupcakes are a little under sweet for my taste but if you're going for an elaborate frosting job no one will notice. If you increase the sugar in this quick bread method by even 1 Tablespoon, the cupcakes won't rise enough so it's not recommended. Use these cupcakes as a base for other flavor variations by switching out some of the flour and/or flavoring extracts. If you're looking for a cupcake that's a little bit more sweet and full flavored check out the Vegan Vanilla Cupcakes - Cream Method.
Crepes unlock huge brunch and dessert option potential depending on wether you make savory or dessert crepes. This Vegan Buckwheat Crepe recipe is pretty foolproof as long as you use the right pan described below. If making savory crepes fill them with things like tofu scramble, seitan and beans or wild rice and mushrooms. If making sweet crepes fill them with bananas, chocolate and coconut; peanut butter, maple syrup and walnuts or caramel, pecans and apples topped with a drizzle of Cashew Cream. Buckwheat lends an earthy, nutty richness to these vegan crepes, which are based on Easy Crepes but factor in buckwheat flour's ability to absorb slightly less liquid than all-purpose flour due to it's smaller amount of gluten.
Carrot cake is my all-time favorite dessert so I adapted it into a heartier quick bread in the form of this Vegan Carrot Cake Muffin recipe so I could justify having it for breakfast. It's pointless to resist carrot cake goodness in it's new quick bread form so don't even try. A dollop of almond butter on top contrasts nicely with carrot cake flavor and adds extra nutritious oomph to power your day of world domination.
One 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.
This 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.
Marzipan 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.
The more I use yeast instead of baking powder for quick breads such as Yeasted Vegan Banana Bread, the more I notice that yeasted breads produce far better flavor results. How did we get into this bad habit of chemically leavening our sweet breads with baking powder and baking soda? One word: convenience. Yeasted breads take about 3 times longer to make because we have to wait for the yeast to do it's thing. Yeast leavened breads are usually considerably more flavorful than chemically leavened breads because as the yeast ferments and spits out C02 that rises the bread, it also produces a multitude of complex flavor compounds. This is not the case with chemically leavened breads where few flavor byproducts are produced during the chemical reaction between acid and alkalne that produces the C02. Yeasted Vegan Banana Bread is now my go-to vegan banana bread recipe.
I 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.
This Vegan Parsnip Cake recipe is carrot cake's long lost brother, featuring parsnips which are slightly spicy and astringent. Parsnips are teamed up with pineapple, golden raisins, non-diary yogurt and a touch of cardamom to make a vegan cake that's lighter and spicier than carrot cake but every bit as tasty. Like carrot cake, Vegan Parsnip Cake should be liberally frosted with Easy Vegan Cream Cheese Frosting or a variant thereof for best results.
Use this Easy Vegan Caramel Sauce recipe to bring another dimension to vegan cheesecakes, ice creams, pies, brownies or pretty much anything. Caramel is one of those rare taste miracles that's in the same realm of chocolate sauce and maple syrup; it would probably make cardboard taste delectable. It's liquid gold. This is an easy to make sauce that utilizes coconut cream for rich flavor. Coconut contains flavor compounds called lactones which are among the same compounds that give dairy products like cream their signature flavors. Want to turn up the flavor level to eleven? Replace the vanilla extract with 1 Tablespoon bourbon, rum or brandy.
When 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.
This 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.
This Vegan Cornmeal Spelt Pizza Crust recipe is one of the fastest, easiest crusts around because it doesn't need lots of kneading and it doesn't require yeast. Although it's not gluten-free, it does have very low amounts of gluten which is good if you're trying to cut back on it due to food allergies. This recipe makes a vegan crust that is 12 to 14 inches. This dough can also be refrigerated for later use.
These chewy Vegan Pecan Caramel Chews are reminiscent of those little caramels you used to get from trick or treating when you were little, except they're packed with pecans and dipped in chocolate! Be sure to use a candy thermometer with this vegan caramel recipe for best results. If you like your caramel extra soft or extra hard, adjust the caramelization temperature 10F (6 C) lower or 10F (6 C) higher respectively.
I know that one day I won't have access to my favorite bagel place on Bedford ave in Brooklyn on my way home from the bars to grab a late night snack. This Vegan Everything Bagel recipe will hopefully keep me content in those times. Enjoy these vegan bagels with Tofutti cream cheese, Creamy Vegan Cashew Cream Cheese, my more involved Vegan Cashew Cream Cheese or whatever else floats your fancy. I've designed these bagels in the authentic NY style which uses barley malt, also known as malted barley. Barley malt is highly recommended but if you don't have it just use an additional one-half Tablespoon sugar in its place. Be sure to allow ample time for this recipe- it takes about two hours. If you live further than two hours away from New York City, this recipe will be easier than flying there for the flavor.
Ganache can be a very versatile base for a recipe. It can be adapted to anything from frostings to truffles to fillings. Just adjust the Soy or Cashew Cream in this Vegan Dark Velvet Ganache recipe plus or minus up to 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons Soy Cream, Cashew Cream or non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. 1 cup of Soy or Cashew Cream yields ganache that is perfect for cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.
There's no such thing as a drop-in replacement for cream but this Vegan Cashew Cream recipe comes pretty close when you need it for a substitute for baking. It can be used as a vegan base in custards, ice creams, sauces, cakes or anywhere else you'd like to add richness. Cashew cream is also soy-free and can be made raw if you obtain raw ingredients.
These Balsamic Candied Pecans are great for salads, ice cream or just random munching. It's one of those examples of how balsamic vinegar can mysteriously elevate certain foods to food crack status. This vegan recipe also features a touch of molasses and salt that work behind-the-scenes to enable proper texture and complex flavors. Don't like molasses? Too bad! Or should I say, "please add it. Pretty please?" It's essential for allowing the proper texture and flavors come through. You shouldn't be able to taste it in the finished product. Oh and here's a little secret: Put these babies in your next pecan pie for a secret candy coated weapon that's sure to wow your pie eating brethren.