A note on swapping coconut oil: You can also use coconut oil, but it sometimes does not act 1-to-1. This is because coconut oil contains all fat, meaning there’s no water content whatsoever to the coconut oil. With butter, though it contains fat, it also contains water, yielding a more moist texture when baking verses if you were to use just straight shortening (no water), it would be more crumbly. Unlike the store bought pudding pops of my childhood, these frozen vegan desserts get their creamy texture from avocados and almond butter. They’re fudgy, rich, and just the right amount of sweet. For Paleo baking: Cassava flour in general is a fantastic grain free Paleo gluten free flour that is also vegan. Cassava flour is made from the cassava root, and is pretty 1-to-1 in most recipes, though sometimes it needs more liquid. In addition, she provides wonderful desserts for parties and get-togethers that are sure to impress, including Pineapple Upside Down Cake and Tiramisu. And there are fantastic fillings and icings like Lemon Curd, American and Swiss Meringue Buttercreams, and various fruit jams. All use ingredients found in local supermarkets, and come with full-color food and instruction shots, step-by-step directions, and tips for perfect vegan bakes. Reducing the sugar in vegan baked goods is similar to that of traditional baking, in that you can safely reduce the sugar content by 1/4 (so if a recipe calls for 1 cup of sugar, you can safely use 3/4 of a cup with no noticeable taste difference), but perhaps you also want to make it refined sugar free.

I’d take a slice (or two) of this zucchini bread any day. It’s moist, warmly spiced, and topped with a big sprinkle of chocolate chips. What’s not to love? Serve this ultra-refreshing sorbet as soft serve straight from the blender, or freeze it for a few hours for a firmer texture. It’ll be lightly creamy, tart/sweet, and downright delicious either way. Use whatever summer fruit you have on hand in this easy crisp recipe! The nutty, oat-y topping is delectable over peaches, a mix of peaches and berries, or any combination of stone fruit. Cake and Loaf Vegan Desserts Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms. Mix in the diced apple. If it’s still not yielding just the right texture, I highly recommend using aquafaba! Why did my cake come out gummy?Eating plant based or vegan recipes and love to bake? No problem. Baking with no eggs or dairy is easy and delicious! Really. After years of experimenting with recipes, Alex and I have learned: vegan baking recipes can be some of the most delicious out there. Here are all our very favorite vegan baked goods, from savory to sweet! Here are the types of recipes you’ll find in this list: This can happen for a few reasons, but the biggest reason is that your ingredients weren’t room temperature. Allow the mixture to sit for 5-7 minutes after you’ve mixed it together (either with a spoon, fork, or whisk). This helps to ensure that it will act like a proper egg. So just to set the record straight: just because a baked good is vegan, doesn’t necessarily mean that it’s “healthy.” And I know that healthy means different things to different people, so I won’t even jump down that rabbit hole! The oven temperatures in the recipes don't include gas marks but it's easy to convert them. The ingredients were all supposed to be available from one's local supermarket, which I decided was true for most of them but some may only be found at the largest supermarkets or possibly health food shops. I suppose if you get your groceries online there might be more choice.

Whether you call them breakfast or call them dessert, you have to try these cinnamon rolls! They’re soft, gooey, and brimming with brown sugar and cinnamon. I have tried to bake vegan cakes in the past without success and it felt like I needed to employ some sort of alchemy to achieve successful bakes. Having read this book, it turns out that I’d been doing vegan bakery all wrong! Now, these aren’t necessarily vegan andgluten free. Specifically the all purpose flour and the cake flour. If you are gluten-free, please use certified gluten-free flours. How do I make a vegan buttermilk? You only need 6 ingredients to make these crispy, toasty, lightly sweet treats. What are you waiting for?!Thankfully, we’ve now reached a day and age where vegan butters and vegan cream cheeses basically are 1-to-1 swaps. The reason being is that coconut oil is 100% fat, whereas butter contains a bit of water. That bit of water goes a long way and will drastically alter a recipe when left out.

The important of weighing ingredients(NOTE: I only weigh my ingredients now because it gives the most accurate bake. However, many people still use US cups, so I provide both measurements for you) Going vegan doesn’t mean having to give up the wonderful baked goods you love. You can create traditional favorites—delicious breads, cakes, pastries, desserts, and more—without using eggs, butter, cream, and other animal products. Simply Vegan Baking is your invitation to the diverse world of vegan baking and Freya Cox—the youngest and first ever vegan contestant to appear on the Netflix hit The Great British Baking Show—is your guide. Recipe by recipe, she shows just how easy and tasty it is to adapt to vegan baking.Here are 70 recipes for both longtime favorites and classics with a twist that will please the most demanding sweet-tooth, including: Coconut oil. Coconut oil is often our substitute for butter in vegan baking. It has the richness of butter and is solid at room temperature. You can swap out milk for dairy free milk (or mylks), such as coconut milk, almond milk, oat milk, soy milk, or pea milk.For vegan cream cheese and vegan sour cream, I absolutely love Miyoko’s Creamery, Forager Project sour cream, Violife cream cheese (nut free) and Kite Hill almond cream cheese. I’m personally not a fan of the taste of Tofutti, but some people do like it for nut-free vegan cream cheese. Here is a compilation of some of my all time favorite vegan dessert recipes on the blog. Of course, I love them all, but if I hadto choose some favorites, these would be it. In another medium bowl, add the remaining ¼ cup rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon along with the turbinado sugar and salted butter (cut into small pieces). Cut the room temperature coconut oil into the remaining ingredients using a pastry cutter or fork until it’s evenly combined and a crumbly streusel topping forms.

If there’s any recipe that lets you have your cake and eat it too, it’s this one. It’s moist, fudgy, and topped with luscious chocolate frosting, but wholesome ingredients are hiding inside it. I swap maple syrup for refined sugar and use a mix of white and whole wheat flour in the cake. Last but not least, I make the rich frosting with a secret veggie ingredient: sweet potato! From The Great British Baking Show contestant Freya Cox, an inviting introduction to vegan baking, filled with dozens of showstopping recipes for scrumptious treats.

Sonja & Alex

With its perfect moist texture and spiced banana flavor, you’d never guess that this banana bread is totally dairy- and egg-free! I like to fold in walnuts for crunch, but stirring in a handful of chocolate chips wouldn’t be a bad move either. Roll and Muffin Vegan Desserts It’s hard to eat just one of these cookie dough bites, but who cares? They’re filled with good-for-you ingredients like flax, almond butter, and oats.