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. The difference between vegan baking and non vegan baking is that when we’re baking vegan, we’re omitting all animal products. A tart raspberry layer, a creamy lemon layer, and a toasty walnut crust make this vegan dessert fresh, decadent, and so, so good. 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. I have this recipe on repeat from the first day I see a zucchini at the farmers market until the last one disappears in the fall. Puffy, moist, and chocolaty, they’re the perfect everyday treat. More Favorite Vegan Recipes

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 you ask me, fruit crisps are the best vegan dessert recipes. They’re easy to toss together, and there’s nothing more delicious than nutty crumble topping over soft, juicy fruit. This spiced apple crisp is one of my favorites. It tastes wonderful, and it’ll make your kitchen smell amazing too! 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! 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. 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.

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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. 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.

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. 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! The first time I made this pudding, I couldn’t stop eating it out of the blender! Cinnamon, nutmeg, ginger, and maple syrup infuse it with warm, spiced flavor, and coconut cream makes it rich and velvety. It’s 10 times easier than pumpkin pie, and if you ask me, it’s 10 times better, too. Thankfully, we’ve now reached a day and age where vegan butters and vegan cream cheeses basically are 1-to-1 swaps.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!

You only need 6 ingredients to make these crispy, toasty, lightly sweet treats. What are you waiting for?! Protein Pudding: Mix protein with water or yogurt then top with cacao nibs or chocolate chips, coconut, nuts, seeds or nut butter. 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. If you’re new to plant based baking, you don’t have to worry about what to substitute milk or cream in for recipes, as there are a plentiful of options.Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms. Mix in the diced apple. 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 Flour is vegan! You can use all purpose flour, cake flour, cassava flour, oat flour, almond flour, coconut flour, gluten free baking 1-to-1 flour, etc.; rest assured, your vegan dessert recipes are considered vegan if they use flour. 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: 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.

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!).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? Baking oil free and vegan isn’t hard at all, but it does require specific recipes! Some oil free swap outs for coconut oil include nut butter, unsweetened applesauce, baked and mashed sweet potato, and mashed banana. Bakewell Tart, Fondant Fancies, Tiramisu, and more - all suitable for sweet-toothed vegans! I liked the premise of this book, which has recipes for plant-based versions of favourite bakes and desserts with no weird ingredients and no pretence of being healthy. There is a definite Yorkshire flavour to the content. Freya Cox was on The Great British Bake-Off, a show I have never watched, but I really got a sense of her personality in this book. There are a lot of lovely photographs too. Naturally sweet and brimming with peachy flavor, this cobbler is an essential late summer treat. Don’t skip the (vegan) ice cream for serving!