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 121 - 135
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4.6 (12)
Written by Renoodle     10
Vegan Oatmeal Whole Wheat Quick BreadI veganized this Oatmeal Whole Wheat Quick Bread from a recipe found here. All I can say is WOW! Moist, full of texture, earthy and oh so delicious.
 
4.3 (7)
Written by bakingsecrets     3
Vegan Brownie BitesWant to bake the world’s best brownies (vegan or otherwise) with little effort? Never baked before and feel overwhelmed? Try this awesome brownie mix by my favorite chocolate company, Ghirardelli, founded in 1852 in San Francisco, California. I had great success veganizing the Ghirardelli Double Chocolate Brownie Mix. Follow my instructions exactly and you will discover how easy it is to bake the world’s best brownies!
 
4.0 (2)
Written by Mattie     0
Vegan Vanilla Cupcakes - Cream MethodThis Vegan Vanilla Cupcake recipe makes soft vegan cupcakes that utilize the cream method which involves beating or creaming Vegan Butter or margarine and sugar together, beating in an egg replacing liquid then mixing in the flour and remaining liquid at alternating stages. This results in a cake that has a more substantial mouth feel and less crumbs partially due to the gluten in the flour becoming more activated from the mixing. This method also provides a more substantial rise that is less inhibited by sugar than cakes made via the quick bread method. This cupcake requires more preparation and is less tender and spongy but more flavorful due to the Vegan Butter or margarine and slightly increased sugar. 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 fluffy and less sweet check out the Vanilla Cupcakes - Quick Bread Method.
 
3.0 (3)
Written by Mattie     1
Rich Vegan Maple FrostingThis silky smooth Rich Vegan Maple Frosting recipe uses slightly caramelized maple and agave syrup as its base. This allows it to be 100% sweetened by these syrups, giving it maximum maple flavor and a velvety consistency with no sugar crystals. The agave syrup prevents the maple syrup from crystalizing after it's caramelized. The firmness of this frosting can be customized to your preference easily by caramelizing your syrups plus or minus 5F (3C) from the 235F (113C) caramelization temperature which is known as the thread stage. If you slather this on pancakes I promise not to tell anyone.
 
5.0 (1)
Written by Mattie     1
Rich Vegan Banana Cream FrostingReal banana is blended into this Rich Vegan Banana Cream Frosting recipe which creates a rich banana cream with butterscotch overtones. This vegan frosting recipe utilizes the power of soy milk powder (not to be confused with soy flour) which adds extraordinary creaminess while still allowing the frosting to remain firm. It also takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. The firmness of this frosting can be customized to your preference easily by adding or subtracting 1 Tablespoon of water.
 
5.0 (1)
Written by Mattie     0
Vegan Buckwheat CrepesCrepes 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.

 
4.5 (4)
Written by Mattie     3
Rich Vegan Vanilla FrostingIn search for a truly decadent vegan Rich Vegan Vanilla Frosting recipe that is also resistant to melting in warmer temperatures, I utilized the power of soy milk powder (not to be confused with soy flour). Soy milk powder adds extraordinary creaminess while still allowing the frosting to remain firm. This frosting also takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. Finally, I used vegetable shortening as the main fat due to it's affordability and availability.

The firmness of this frosting can be customized to your preference easily by adding or subtracting 1 Tablespoon of water. This recipe also works well as a reference frosting recipe that can be customized into an endless variety flavors by swapping out water-based ingredients for the water and/or adding extracts to suit your style.
 
5.0 (1)
Written by Mattie     5
Easy Vegan CrepesCrepes unlock huge vegan brunch and dessert option potential depending on wether you make savory or dessert crepes. This Easy Vegan 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 Vegan Cashew Cream.
 
5.0 (2)
Written by aliciak     8
Vegan Double Cranberry Cinnamon Oatmeal Nut BarsI first became obsessed with crumb-topped bars when I discovered Whole Foods' caramelita bar, a decadent mixture of chocolate, caramel, pecans, sugar and butter. Definitely not vegan, and not all that good for you either. If made with real fruit, the jelly crumb bars at least hit one of the healthier food groups. This vegan version of the recipe takes advantage of the wonder that is Earth Balance and combines it with homemade cranberry jelly, dried cranberries and cashews.
 
4.9 (10)
Written by Mattie     9
Vegan Carrot Cake Muffins or Bread 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.
 
0.0 (0)
Written by Mattie     1
Vegan Coconut Macadamia Nut BrittleIf pirates ate brittle (and you know they did) this Vegan Coconut Macadamia Nut Brittle would be the flavor and this is how they'd describe it:

Yaaar ya kitchen dwellin' landlubber! Coconut, caramelized sugar and macadamia nuts be tied together with a splash o' rum t' make this t' brittle o' t' pirate seas, matey! So whip up a batch and hand 'er over before ya be plank walkin'!

They might also marvel in the fact that this vegan brittle recipe uses coconut milk, coconut oil and shredded coconut for maximum coconut flavor, except it would be hard to hear yowled in that thick pirate accent.
 
0.0 (0)
Written by Mattie     6
Vegan Peanut Butter BombsWith this Vegan Peanut Butter Bomb recipe I captured the essence of fine, natural peanut butter, combined it with some lightly caramelized sugar and Regular Vegan Butter or margarine, then covered it in a dark chocolate exterior, completing an irresistible vegan chocolate bonbon.

Ever since the eighties when two people were walking down the street in opposite directions, one eating a chocolate bar, the other eating peanut butter out of a jar, we've known that the two go together really well. We know this because the two people allegedly collided exclaiming, “hey you're chocolate's in my peanut butter!” “My peanut butter's in your chocolate!” This has been documented as a true occurrence because I saw it in a Reese's Peanut Butter Cup commercial. I'm so thankful they just happened to have TV cameras rolling to get that on film. But what is up with the peanut butter in those things? It always tastes like it's deemed at the factory to be too low quality to actually make it into the panut butter jars. And the chocolate seemed like typical mass produced American chocolate fare, over-sweetened and chalky which barely qualifies as chocolate to this chocaholic.
 
4.1 (8)
Written by Mattie     5
Easy Vegan Wheat BreadThere's nothing quite like home made bread. This hearty Easy Vegan Wheat Bread recipe is easy to whip up if you have a few hours and it's really simple. In bread baking, longer rise cycles at lower temperatures usually result in more flavor compounds that are generated due to the yeast extracting and break down more starches in the flour and converting them into sugars which will then get caramelized during baking. Some doughs call for an overnight rise in the refrigerator so optimum flavor can be developed. In this vegan loaf you have the option of doing an overnight slow rise in the refrigerator or a regular rise. The two first rise cycle is for the main fermentation of the dough where the yeast eats the most sugars and rises the bread with CO2. The last rise is called proofing in where the dough rises after it's been molded into it's desired shape or placed in it's specific mold.
 
0.0 (0)
Written by Mattie     1
Vegan Pistachio Cardamom BrittlePistachios paired with cardamom then kissed with rum makes this Vegan Pistachio Cardamom Brittle recipe stand out. Cover it in melted dark chocolate to transform it into pistachio chocolate bark if you want to give it another flavor dimension.
 
0.0 (0)
Written by Mattie     3
Vegan Marzipan BonbonsOne 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.
283 results - showing 121 - 135
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