Vegan Baking

This creamy white chocolate frosting is a more intensely flavored alternative to other white frostings. It's great for cakes where you may be concerned that a dark chocolate frosting would be too much chocolate (if that's even possible). It uses cocoa butter as the main fat with soy milk powder (not to be confused with soy flour) to help with emulsifying and enhancing creaminess. Cocoa butter can be difficult to work with because when it reaches it's melting temperature range of between 93F (34C) and 100F (38C) it melts instantly. Whisking the frosting periodically as it gradually cools back to room temperature in the refrigerator solves this issue. The stiffness of this frosting can be adjusted by adding or subtracting 1 Tablespoon of water.

This smooth ganache uses cocoa butter without the cocoa solids making it a versatile white and creamy topping for cakes, truffles or fillings. Unlike margarine or butter, cocoa butter and coconut oils melt rapidly when they reach their melting point instead of softening slowly. Due to this, extra care must be taken as it resolidifies from it's melting temperature of 93F (34C) to 100F (38C). You can adjust the firmness by adding or subtracting 1 Tablespoon of water. Also feel free to substitute 1 teaspoon to 1 Tablespoon of liqueur or other flavoring extract to further customize your ganache.

This silky smooth frosting packs a peanut buttery punch that can really dress up any cake. It utilizes 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.

Use this smooth, creamy frosting on decadent cakes where you want some buttery flavor to shine through. In my search for a truly decadent frosting that is also resistant to melting in warmer temperatures, I utilized the power of soy milk powder.

This silky smooth frosting uses slightly caramelized maple and agave syrup as it's 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. If you slather this on pancakes I promise not to tell anyone.

Real banana is blended into this creamy frosting which creates a rich banana cream with butterscotch overtones. This frosting 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 uses simple syrup (sugar and water) for a sweetener so the frosting is silky smooth with no stray sugar granules. The firmness of this frosting can be customized to your preference easily by adding or subtracting 1 Tablespoon of water.

In search for a truly decadent frosting 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 allowed me to use a simple syrup (sugar and water) for a sweetener so the frosting is silky smooth with no stray sugar granules. 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.

Use this sauce to bring another dimension to cheesecakes, ice creams, 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. This is an easy to make sauce that refrigerates well. Want to turn up the flavor level to eleven? Replace the vanilla extract with 1 Tablespoon bourbon or rum.

Although not as smooth and creamy as Dark Velvet Ganache, Easy Ganache is still great when you need 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 cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.

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 and can it for future use or spread it immediately on toast, pancakes or use for anything where you would use fruit preserves.

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 it's 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. Check out our article on sweeteners and glycemic index to see how different sweeteners stack up. The simple recipe for this syrup is after the break.

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 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 comes pretty close when you need it for a substitute for baking. It can be used as a base in ganaches, custards, sauces, cakes, etc. Cashew cream is also soy-free and can be made raw if you obtain raw ingredients.

There's no such thing as a drop-in replacement for cream but this comes pretty close when you need it for a substitute for baking. It can be used as a base in custards, fillings, sauces, cakes, etc.