Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  
Vegan Baking Recipes

Vegan Baking Recipes

Vegan Baking Recipes
Whether it's cookies, brownies or cakes you crave, you'll find it all here in the main Vegan Baking Recipe section! It's constantly being expanded on and revised thanks to your comments, reviews and other feedback.
283 results - showing 61 - 75
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Written by Mattie     4
Three Herbed Vegan Butter RecipeThree Herbed Vegan Butter is the ultimate Vegan Butter because three fresh herbs are infused into it, resulting in multiple layers of buttery goodness. Feel free to mix up the herbs to add your own special flavor profile. Slather this butter on crusty artisanal breads for an amazing flavor combination. You can also use Three Herbed Vegan Butter to make buttermilk biscuits or a savory pie crust. This is currently my best attempt at making a vegan butter that rivals real 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.
 
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Written by Mattie     5
Coconut Vegan Butter RecipeCoconut Vegan Butter is similar to Vegan Butter but involves unrefined coconut oil and agave syrup to accentuate the coconut flavors. The result is a spread that celebrates the richness and smoothness that only coconut can offer. Since this Vegan Butter is slightly more sweet than a regular vegan butter, it's recommended to add another layer of complexity to things like pancakes, toast or a baked item where coconut would enhance flavor. Also use this to make things like coconut pie crust or coconut lime scones.

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 additional Tablespoon of the coconut oil with 1 Tablespoon canola, light olive oil or rice bran oil.
 
4.8 (142)
Written by Mattie     55
How to Make Vegan ButterButter is one of those ingredients that can be so central to baking that as soon as some people hear the term vegan baking they wonder aloud almost in a panic, “what about the butter?!” Many vegan baked items get along great with fats like canola, coconut oil or even olive oil. These types of fats work wonders for cakes, cookies, bars and breads. When designing recipes where we need something to act like butter, things start to get complicated. Solid fats like butter and margarine are integral to things like puff pastry, pie crust, shortbread, croissants, danish dough and certain cakes. This is because in these cases the fat is used to coat the flour so gluten doesn't develop too much and also trap air bubbles to enhance leavening and texture. The only option in these instances is to turn to a margarine or similar vegan butter that is solid at room temperature and gets soft as it melts so it blends to one cohesive mass of dough.
 
4.0 (2)
Written by JessicaEV     0
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!
 
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Written by Mattie     2
Pine Nut Parmesan with Fleur de SelToppings can really add depth to a dish. I remember the cheesy kick of grated parmesan cheese and how effective it is at adding another layer of flavor to things like pasta, garlic bread and pizza. I set out to make my own cheesy Vegan Parmesan with Pine Nuts and Fleur de Sel and borrow some concepts from grated parmesan but also attempt to build a flavor that rivals it in it's own way. I used pine nuts (also known as pignolis) that are freshly toasted for maximum rich flavor. Toasting the pine nuts yourself ensures that their rich flavor compounds are freshly infused and haven't had a chance to diminish. Pre-toasted pine nuts can frequently lack their toasty essence due to the amount of time that has passed since they've been toasted.  Nutritional yeast flakes are used for their cheesy notes. Fleur de Sel is a rare salt that is selected by hand from the coast of Western France. I utilize it in this recipe for the fascinating flavor depth it adds.
 
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Written by Mattie     15
Chewy Vegan Oatmeal Raisin CookiesMy grandmother used to make the best cookies I've ever tasted. They were oatmeal raisin cookies that had a barely crisp exterior that gave way to a chewy, rich center, releasing the most amazing oatmeal flavor. I asked her for the recipe once and she said she just made them by heart. How did people ever do that? It's amazing to me when something as exact as baking can be done without a recipe and be consistently amazing every time.

 
5.0 (1)
Written by Mattie     0
Raw Sprouted HummusThis Raw Sprouted Hummus Recipe is a zesty, high protein, versatile spread that's just teeming with nutrients. Since the chickpeas are sprouted you don't have to babysit a saucepan for an hour, making sure it doesn't boil over or run out of water. All that's needed is to visit to the chickpeas to give them a shower whenever you have a few spare seconds during the day such as before work, after you get home from work and right before bed. This hummus has a fresh, subtle grassy flavor that is great on salads, sandwiches, with pita bread or paired with almost any savory food.
 
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Written by Love Raw     2
Congratulations!
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.
 
4.5 (2)
Written by nataliegonzalez     3
Congratulations!
Monkey Island CupcakesMy love for chocolate, bananas and island vacations were the inspiration for these fabulous Monkey Island Vegan Cupcakes. I threw in all my favorites to create a piece of holiday vacation in a decadent little tin that stands alone like an island. Moist cupcake with solid chocolate pieces, filled with the richest pudding filling I've ever experienced, covered with sweetness of fruit cream frosting and topped with crunchy chips to give everyone a little bit of what they secretly want!
 
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Written by Mattie     2
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?
 
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Written by Mattie     4
Flaky Vegan Apple TurnoversApple Turnovers are perhaps one of the rare baked treats that suit the season any time of year. Perhaps the sweet, gooey apple paired with buttery, flaky puff pastry being one of the ultimate flavor combinations is why. This vegan treat would hit the spot on a cold winter morning, a hot summer day, or as a midnight snack. Put leftovers in the toaster oven for a few minutes to make them taste like they just came out of the oven. For the ultimate dessert, top it with some Vegan Vanilla Ice Cream and Vegan Caramel Sauce.
 
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Written by Renoodle     7
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.
 
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Written by Mattie     5
Vegan Puff PastryI'm obsessed with vegan baking because unlike traditional cooking, there are nearly no limits or boundaries to creating completely new forms of food. Effectively harnessing your imagination is the only truly required skill. Developing this skill, as well as understanding the fundamentals of baking allows you to create true art forms. Then you get to eat them.

Puff pastry is a truly remarkable building block for vegan baking because of its versatility. It can be the basis of anything from flaky layers enveloping fruit, coiled into rolls such as sticky buns, or twirled into cinnamon and sugar twists.

Referred to in France as pâte feuilletée which means pastry made leaf-like, puff pastry is made of several hundred alternating layers of dough and fat. The water in the dough produces steam during baking that separates and lifts the layers into the puffy goodness that we know and love. This steam-assisted lift is known as chemical leavening. Puff pastry often gets a bad rap due to the many steps of preparation involved. Puff pastry can be a truly time intensive endeavor- if you let it. I recommend splitting the preparation into little pieces and working at it a little bit at a time over a few days. This way you'll only spend a total of about an hour on it. You also have the option of making your puff pastry and storing it in the freezer for a special occasion or for that day when you can no longer resist some sticky caramel cinnamon buns.
 
5.0 (1)
Written by Mattie     2
Chocolate CroissantsThe only thing I like better than flaky, buttery, vegan croissants is flaky, buttery, vegan croissants wrapped around just the right amount of chopped dark chocolate so that it barely oozes out the sides as it's baked to perfection. In these chocolate croissants, also known as  Pain au Chocolat, I used chocolate croissant dough which is made by mixing a little sugar and cocoa powder into the fat block that forms the base of the croissant dough. The result is hundreds of layers of chocolate buttery heaven; an exquisite pastry that elevates chocolate to a whole different level. Be sure to use dark chocolate that is 60% cacao to achieve optimum balance between bittersweet chocolate and the buttery notes of the croissant dough.
 
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Written by Mattie     5
Vegan Meringue CookiesI set out to into the annals of food science to create a Vegan Meringue recipe. I ended up uncovering a treasure trove of information that can be applied to other vegan baking applications. 

Meringue is a perfect example of how eggs act in traditional baking and how difficult it often is to replace them. When an egg is beaten extensively the proteins contained within it unravel and bind together like rebar in concrete, air bubbles are trapped and ingredients are easily able to coexist together regardless of moisture content. Traditional meringue involves beating an egg mixture until it has incorporated a large volume of air bubbles, strengthening this mixture so it holds it's shape, adding sweeteners and flavorings then piping and baking it so it slightly leavens and dries to a crisp. Perfectly baked meringue has a delicate crispness that dissolves in your mouth and leaves behind a slightly chewy but not gummy center. There's nothing earthy and natural about this meringue. Order your hard to find ingredients online, put on your extra nerdy glasses and let's make vegan meringue!
283 results - showing 61 - 75
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