Vegan Baking Recipes
Vegan Baking Recipes
Although not as smooth and creamy as Dark Velvet Ganache, this Easy Vegan Ganache recipe is still great when you need vegan ganache in a pinch. 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 non-dairy milk in this recipe plus or minus up to 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. ½ cup of non-dairy milk yields ganache that is perfect for vegan cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.
Written by Mattie 3
Apple butter varies from apple sauce in that apple sauce is just puréed apples with some spice and sweetener optionally added. Apple butter has a bit of a cult following because it more accurately captures the essence of the apple. It consists of a spiced apple sauce that's cooked down for several hours so the sugars caramelize, preserving the mixture in the process. Cooking the mixture also produces more complex flavor compounds, activates naturally occurring pectin so it gels and reduces it so it's more concentrated. The result is rich, creamy apple heaven. Fall apple perfection captured in a jar. You can make a large batch from this recipe and can it for future use or spread it immediately on toast, pancakes or use for anything where you would use fruit preserves.
Written by Mattie 2
Don't know what to do with all those pumpkin seeds from pumpkin carving? Take those little pepitas and dress them up in little spiced sugar costumes with this Candied Spiced Pumpkin Seeds recipe. They'll love it and you will too because this vegan recipe features barley malt syrup, cinnamon, cloves and cardamom to help push the savory pumpkin seed flavors forward.
Written by guest 1
New Englanders seem to get inordinately excited for Fall every year, and while they claim it’s the foliage and the seasonal Starbucks drinks, I’m pretty convinced it’s all the baking they’re suddenly inspired to do and consume. Mass consumption of sugary, fattening, delicious baked goods isn’t an alien concept to me, even though I hail from San Francisco, the land of health food and hippies. My heritage is largely (no pun intended) German, and if there’s any bit of culture my German-American relatives have retained, it’s their love for two things above all else: (1) beer; and (2) cakes.
Bread pudding is probably the most comfortable comfort food. What other type of food has a moist pudding-like texture paired with a soft cake-like feel? Take some barley malt syrup, cinnamon, nutmeg, ginger and cloves. Now add some pumpkin and bourbon to the mix and you have this Vegan Pumpkin Bourbon Bread Pudding recipe to warm your soul. In one bite all your worries are forgotten for a few minutes. Preparing this bread pudding is really easy, provided you already have pumpkin purée. For the base, you can use any bread that is light in color and neutral in flavor.
Apples with vegan cheddar cheese are a match made in heaven due to the contrasting flavors of sharp cheddar and tart apples in this Vegan Apple Cheddar Galette recipe. Be sure to use a sharp vegan cheddar cheese like Daiya or Cheezly Mature White Cheddar for best results. I used Daiya cheddar for this particular galette.
Written by Mattie 3
Mango and coconut are good friends and some of my favorite foods so why not pair them together in this Vegan Coconut Mango Pancake recipe? These vegan pancakes feature coconut milk, shredded coconut, mango chunks, just the right ratio of whole wheat flour and all-purpose flour and a touch of vanilla extract to further unify the flavors. It's the closest a pancake breakfast will ever get to feeling like a tropical paradise.
This Vegan Blueberry Frozen Soy Yogurt recipe is super simple to make. It's just unsweetened vegan soy yogurt mixed in an ice cream maker with the fruit jam of your choice. I happened to have blueberry jam when I made this batch. Be sure to use quality soy yogurt. There are some brands out there that don't taste anything remotely like yogurt and they are to be avoided. It's also recommended using quality jam made with sugar instead of high-fructose corn syrup. Be sure to use unsweetened soy yogurt or else your frozen soy yogurt will come out too sweet. This recipe is already on the sweet side so the fruit comes through with intensity.
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.
Written by Renoodle 5
These Vegan Zucchini Carrot Muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden. Enjoy! The recipe was adapted from here.
Written by fravrite 4
Trying to find a from scratch strawberry cake recipe was difficult, finding a vegan recipe was impossible! So after much research I finally dreamed (literally) up a recipe that is truly from scratch, truly vegan, truly easy and most importantly, truly delish! This Strawberry Fields Forever Cake comes out so moist that frosting is definitely optional.
Written by jackie 1
This Vegan Chai Chocolate Chip Ice Cream recipe uses non-dairy milk and cashew butter for creaminess. Raw cashew butter essential for this vegan ice cream due to it's neutral flavor; roasted cashew butter is not recommended because it has undesirable bitter flavors that will throw off the flavor profile. Chai is such an awesome hot beverage that it dominates the hot beverage scene to the point of where other hot beverages are jealous. So why not make it dominate the cold and icy scene as well by making it into ice cream? Then add chocolate? Well okay then!
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.
One of the best parts of growing up was waking up to the aroma of Dad's legendary pancakes every Sunday. After gorging on them doused with maple syrup, the fam and I would go hiking on Mt Tam. Like clockwork, I'd eventually proceed to have an enormous mysterious energy crash that would reduce me into a quivering mess that Mom would call the shakes. I later found out this was because the maple syrup I loved so much was causing my blood sugar to peak, then crash due to its high glycemic index. Now I'm a lot more careful by making sure that I get some veggie sausages and go easy on the maple syrup. Agave syrup has a significantly lower glycemic index than maple syrup. Adding maple extract to it makes it a delicious maple syrup substitution, as shown in this recipe. Check out our article on sweeteners and glycemic index to see how different sweeteners stack up.
Written by whitney 3
Having Mexican grandparents who have never even heard of tofu, the idea of this amazingly simple Vegan Mexican Chocolate Tofu Pudding recipe is, in my kitchen, kind of a bittersweet culture clash. But it's easily the most delicious and simple culture clash you'll ever taste and NO ONE will know it's vegan unless you tell them. You need only put aside about 10 minutes to prepare this.