#vegan baking
Fluffy Vegan Cinnamon Rolls
1. Warm up the water until it is between 100°-115° F and add 1 teaspoon of sugar, and all the yeast. Stir and let sit for a few minutes. Yeast should activate.
2. Add the coconut oil, salt, 2 cups of flour, remaining coconut sugar, and stir until the mixture comes together. Add additional flour in ½ cup increments until mixture pulls away from the sides of the bowl. Turn dough out onto floured surface and knead a few times until you form a smooth ball.
3. Combine the cinnamon + coconut sugar mixture. Dust the counter with more flour, and turn the dough ball out onto the floured surface.
4. Make dough rectangle about 12x16 inches. Spread melted coconut oil over the rolled out dough.
5. Sprinkle oil with cinnamon and coconut sugar mixture.
6. Starting at the long end closes to you, begin to (gently but tightly) roll the dough up into a log. You should get around 12 rolls.
7. Set somewhere warm for about 40 minutes. After 40 min, put in preheat oven to 350°F. Rolls should puff up and double in size. Bake them for about 15 minutes.
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Sunday cake. I tried yet another chocolate covered Katie recipe but not gonna lie, this turned out a little disappointing. It may have a small amount to do with the fact I ( being ever observant) used buckwheat flour instead of spelt . I will now have to keep making carrot cakes until I am satisfied with the results haha. Bright side is its gluten free I guess!
Will keep you posted.
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Cupcakes are good. They sing a siren song. It goes omnomnomnomnom…
Recipe makes about a dozen large cupcakes.
Ingredients
- 2 cups of standard flour (you can use wholemeal if you want, just add a bit more liquid)
- 1 cup of sugar - I like soft brown sugar, but white is fine too. If you want to use less sugar, swap out half a cup for a half cup of mashed banana.
- 1 teaspoon of baking soda
- A pinch of salt
- ½ cup of vegetable oil
- ¾ cup non dairy milk. You can use water if you want, but add a little more sugar and oil, not much.
- 1 tablespoon vanilla essence - more if you want a strong vanilla flavour, less if you want a fairly neutral taste or to use the recipe as a base.
Now, here’s where you have some options. Pick one of the following:
- 2 tablespoons of ground linseed (some call it flaxseed) and 6 tablespoons of water. You could use chia seeds instead, but they’re pricey.
- 1 teaspoon of baking soda and two tablespoons of vinegar (white, rice, or apple cider)
- ½ a cup of mashed banana or smooth applesauce (this will alter the flavour a bit)
- Two portions of egg replacer (it’s pricey around here, but that might be different where you are)
The lazy way
Preheat the oven to 175 degrees Celcius (350 Farenheight). Grease a muffin pan, or use those little cupcake paper thingies.
Combine all the dry ingredients. You should really sift them, but I’m lazy. I find just putting them all in a bowl and running a whisk (or a fork if you don’t have a whisk) through them works well enough.
Add the linseed/water mix, or whichever option you chose, the vanilla, and about half the oil and non dairy milk. Stir everything in. Add more oil and non dairy milk slowly, till you get a medium batter you can pour or spoon in the tray without too much trouble. This recipe is pretty forgiving so don’t worry too much.
Pour or spoon out the batter, and put the tray in the oven.
Come back in about five minutes to check on them. They cook quickly. You can test them by tapping a fingertip or spoon on top of one - if it bounces back a little bit, it’s ready. The “stick a toothpick in it” method also works. Toothpick should come out clean. You don’t want them to be too brown on top.
Also, the house will smell AMAZING.
Let them cool, add icing. Nomnomomnomnomnom.
Peanut butter and chocolate icing
This stuff is divine. In that really dangerous way where if you’re not careful you’ll end up eating all of it in one sitting and the cake still has no icing.
I’ve found it’s good for filling in layer cakes and for frosting that you want to hold a shape.
The recipe is pretty flexible so you can adjust it to suit your tastes and purpose.
AND it’s really easy.
Ingredients
4 tablespoons of smooth peanut butter - use less if you want a mild peanutty flavour, more if you want it to be all about the peanuts. If you’re using the peanut butter to make stronger frosting for decorations but don’t want a strong peanut butter taste, about 2 tablespoons is pretty good.
6 tablespoons of vegan friendly margaraine or butter. You can also use coconut oil, but until I know whether the coconut oil available here has any connection to animal cruelty I’m gonna be avoiding coconut products.
1 cup of icing sugar - How much of this you want depends on how sweet you want it. If you’re aiming for a fairly strong frosting, but don’t want the peanut butter taste, add more icing sugar.
1 teaspoon of vanilla essence - adds to the flavour, but it’s not essential.
¼ cup of cocoa - Again, adjust this according to your preferences.
2 tablespoons of dairy free milk. I like almond milk. This is important if you’re making frosting for decorations, and it does help smooth out the flavour, but it’s not essential for regular icing.
Directions
Put everything in a bowl except the dairy free milk
Mix, adding the non dairy milk slowly, you might find you need less. If you have an electric eggbeater, that makes it quicker and easier.
For regular icing, just mix till it’s all mixed and smooth. For frosting, whip till it starts to look a bit fluffy.
Frost something. Eat.
BANANA PECAN SHORTBREAD COOKIES
Vegan, Gluten-freeIngredients
- 1 cup coconut oil (or sub vegan butter)
- 1/3 cup mashed ripe banana (~ 1 small banana)
- ¾ cup organic cane sugar or granulated sugar
- 2 ½ cups gluten free flour blend or unbleached all purpose flour
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- ¼ cup pecans, finely chopped
- OPTIONAL: ¼ tsp ground cinnamon
Instructions
- Cream oil, sugar and banana.
- Add vanilla, sea salt and blend.
- Add flour and blend.
- Add pecans and mix once more.
- Transfer to a large piece of parchment paper and roll into a tight log, ~ 2 inches wide. Freeze for 15 minutes to harden.
- Preheat oven to 350 degrees.
- Unroll paper and slice cookies into slightly less than ½ inch discs with a sharp knife. If the dough has become too hard, let it rest for a few minutes at room temp to soften. If it’s too soft, freeze longer.
- Place on an un-greased baking sheet. They won’t spread much, so they can be placed close together.
- Bake for 18-22 minutes at 350 degrees, or until light golden brown.
- Yields about 30 cookies.
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Baked a simple vegan glutenfree banana bread with cheap ingredients and it turned out so good!
- 3 mashed bananas
- 4 tbsp oil of choice
- 2 tbsp maple syrup
- 1,5 cups oatflour
- 1 cup buckwheat flour
- baking powder, cinnamon & vanilla
- chia or flaxseed egg (2 tbsp seeds + 6 tbsp water soaked for around 5 min.)
First mix all wet ingredients in a bowl and add all ingredients that are left. You might have to add some water as well but the batter should still be thick. Bake on ~180°C for around 40min until a toothpick comes out clean. Let cool down before cutting :)
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Weird quick study cookies that somehow tasted like a soft peanutbutter chocolate chip cake/bread/cookie just spelt flour mixed with PB, a pinch of salt, vanilla, agave syrup, Chocolate chips, baking powder and water. Yum
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Lemon poppy seed cake
Following the recipe of Bianca Zapatka ☺️
Vegan funfetti cupcakes
Recipe is from noracooks.com
Strawberry cake @ Zuhause Augsburg ❤️
Vegan apple roses
No bake vegan biscoff cheesecake
Recipe:
- 2 apples
- 100ml water
- ½ tsp agar-agar
- 1tbsp agave syrup
- 300g biscoff cookies (+ 8 for decorating)
- 120g margarine
- 200ml whipped cream (Schlagfix)
- 300g cream cheese (Simply V)
- 200g Skyr (Alpro)
- 200g biscoff spread
- 50g sugar
➡️ Peel and cut the apples into small pieces. Place them in a pot, add agave syrup and water and let cook over medium heat for 5 minutes. Add agar-agar and let cook for another 5 minutes. Place the mixture in a bowl and let cool completely.
To make the biscuit base, crush the biscoff cookies in a blender. Add melted margarine and combine. Press them in a spring form (26cm) lined with parchment paper. Put in the fridge.
After the apples have thickened up, pour them over the base, spread even and put back in the fridge.
For the cream filling, prepare the whipped cream with a hand mixer. Then add cream cheese, biscoff spread and sugar and combine. Pour over the base and refrigerate for a few hours.
For decoration I melted some biscoff spread and sprinkled it over the cake using a spoon.
Vegan biscoff cupcakes
Vanilla protein waffles with stracciatella yogurt (made with luve), strawberries, dark chocolate and chocolate sauce (biovegan)
Ingredients (4 waffles):
- 110g oat flour
- 40g vanilla protein powder
- 175g plantbased milk
- 125g sparkling mineral water
- 1 tsp baking powder
Sweet potato brownies
Recipe:
- 330g sweet potato puree
- 2 ripe bananas (mashed)
- 100g oat flour
- 50g almond flour
- 4 tbsp cacao powder
- 100g apple sauce
- 1 tbsp coconut oil
- 50g date syrup (or maple syrup)
- 1,5 tsp baking powder
- pinch of salt
➡️ To make the sweet potato puree, peel and cut 1 sweet potato into chunks. Cook them in water for 20 minutes. Rinse and let cool. Place them in a blender or food processor and blend until smooth.
Preheat oven to 180°C upper/lower heat.
Combine all ingredients in a bowl. Grease a baking dish (21 x 21cm) with oil (I used coconut oil), pour in the batter, and spread into an even layer using a spatula.
Bake for 40 minutes.
Vegan snickers bars
They are a bit messy to eat but soo good
Get the recipe ⬇️
Healthy chocolate cake
You can find the recipe on my instagram page
Healthy apple peanut oat bars with peanut butter sauce
No bake Speculoos cake with vegan cream cheese ☃️
Vegan Lemon Cake
