Simply Vegan Baking: Taking the Fuss Out of Vegan Cakes, Cookies, Breads, and Desserts

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This often happens if you don’t allow the mixture to completely coagulate. Unfortunately, we can’t just throw flaxseed and water together, and call it a day!

If your ingredients, even vegan ingredients, aren’t all room temperature (i.e. some are cool, some are warm, some are hot), the cake will come out gummy. Typically, the only ingredient that you’ll need to sub out to make gluten free is the flour; however, oat milk is made from oats, which is considered a grain. So if you’re using oat milk, make sure that it is certified gluten free! Some people with Celiac’s Disease are also intolerant to oats so please keep that in mind.

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I’ve been Vegan for 8 years now and I’ve dipped my toe in and out of vegan baking for many years, trying all manner of different recipes from all sorts of different sources. But here enters this gem of a book! With all your sweet treats, baking and cake making needs wrapped up in this one epic book!

Millionaires' Shortbread: I left the peanuts and peanut butter out of the recipe. The recipe worked OK but the base was too crumbly (either because of the gluten-free flour or forgetting to chill the tin in the fridge before baking). I'm not sure I'd make these again, as they generated so much washing-up, the ingredients were a bit pricey and they weren't as nice as some other things I bake. If I did make them again, I'd reduce the quantity of the caramel and of the white chocolate, as there was too much.I tried three recipes from the book, but not any of the cakes as I don't have the correct sized tins. Although there are a few gluten-free recipes included, I tried ones that weren't, using gluten-free flour. It wouldn't work for everything but there is no harm in trying. There is a reliance on 'vegan butter', which I'd never used before. It worked well, however I'm not used to eating things with a buttery flavour any more so I don't think I'd want to make things where that flavour dominates. 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 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 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? I wouldn’t just swap in coconut oil for butter in any recipe, unless this recipe has been verified tested by the recipe developer to confirm that it works.

Almond milk or other non-dairy milk. The non-dairy milk we use most often in baking recipe is almond milk, but often oat milk, cashew milk or coconut milk work. 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. Toasted pecans take the place of crust in these pie-inspired parfaits. Instead of traditional pie filling, I top the pecans with a rich, maple-sweetened pumpkin mousse. Finish them with a dollop of coconut whipped cream to take them over the top! In summary, a wonderful recipe book, ideal for vegans who don't want to miss out on delicious bakes, or those who wish to bake for vegan friends and family. 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 replacing butter or cream cheese in a recipe, there are many vegan butter and cream cheese brands on the market that work nearly identically (and sometimes better!). PB Apple Sandwiches: To make these little treats, slice an apple into rounds then spread your favorite nut butter in between two slices. Add some chocolate chips for a real treat. 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) 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. Chocolate is an easy workaround – just use the dark stuff! Most good-quality dark chocolate contains no milk past around 54% cocoa solids. They may not be labelled as vegan as often they are created in an environment where milk solids are present, so it’s up to the buyer to make the choice.

I’ve experimented with both 1:1 gluten-free flour blends and making my own gluten-free flour blends. For breads and rolls, I prefer to make my own ratios. For cakes, cupcakes, brownies, etc., I have had great success with 1:1 gluten-free flour blends, like Bob’s Red Mill in the blue bag or King Arthur Flour. BE SURE you are buying the 1-to-1 flour and not the regular gluten free flour. The regular one does not contain any gums, which will make your healthy vegan baking treat be a crumbly mess! Nut butters, however, do contain some water (as long as they aren’t sprouted), so occasionally you can swap them in here, but again, it’s best to not make any recipe swaps unless they have been tested. My top favorite vegan dessert recipes on the blog 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.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. The difference between vegan baking and non vegan baking is that when we’re baking vegan, we’re omitting all animal products.