Wowza, vegan baking for beginners? Count me IN! 🎉
I’ve teamed up with some of the coolest plant-based pastry chefs to bring you 15 foolproof vegan baking recipes that’ll make your taste buds do a happy dance. Whether you’re craving cookies, cakes, or something in between, we’ve got you covered.
Trust me, I’ve been there – staring at a sad, deflated vegan cake wondering where I went wrong. But fear not! These recipes are so easy, even your cat could probably bake them (though I wouldn’t recommend letting Fluffy near the oven).
From classic chocolate chip cookies to fancy-schmancy lemon tarts, we’re covering all the bases. And the best part? No eggs, dairy, or animal products in sight!
So grab your apron, crank up some tunes, and let’s get our vegan bake on! Who’s ready to prove that plant-based desserts can be just as delicious (if not MORE so) than their traditional counterparts? Let’s do this!
Chocolate Chip Cookies
Oh. My. Goodness. Is there anything more comforting than a warm, gooey chocolate chip cookie? I think not!
For this vegan version, we’re using coconut oil instead of butter, and a flax egg to bind it all together. Mix your dry ingredients, cream the wet ones, combine, fold in those chocolate chips, and bam! You’ve got yourself some cookie dough magic.
Pro tip: chill the dough for at least 30 minutes before baking. Trust me, it makes a difference!
I once ate an entire batch of these in one sitting while binge-watching “The Great British Bake Off”. No regrets. Well, maybe a few… but they were SO worth it!
Banana Bread
Ah, banana bread – the official baked good of quarantine 2020. But why should the fun stop there?
This vegan version is just as moist and delicious as its egg-laden counterpart. Mash those overripe bananas (you know, the ones you swore you’d eat but forgot about), mix with plant milk, oil, and sugar, then fold in your dry ingredients.
Want to kick it up a notch? Throw in some walnuts or chocolate chips. Go wild!
I love making this on Sunday mornings. The smell wafting through the house is better than any alarm clock, I swear!
Blueberry Muffins
Who doesn’t love a good muffin? These vegan blueberry beauties are perfect for breakfast, snack time, or really any time you need a pick-me-up.
Mix your dry ingredients in one bowl, wet in another, then combine. Gently fold in those juicy blueberries, and you’re ready to fill your muffin tin!
Word to the wise: don’t overmix! Unless you want tough, rubbery muffins. And trust me, you don’t. Been there, done that, got the t-shirt.
These are my go-to for impressing non-vegan friends. They never believe me when I tell them there’s no dairy involved!
Chocolate Cake
Chocolate cake: the ultimate comfort food. And guess what? Going vegan doesn’t mean saying goodbye to this classic treat!
This recipe uses applesauce as an egg replacer, which not only binds the cake but also keeps it super moist. Mix your dry ingredients, whisk the wet ones, combine, and pour into your cake pan.
The hardest part? Waiting for it to cool before frosting. I may or may not have burned my tongue a few times in my impatience…
Top it with a simple vegan buttercream, and you’ve got yourself a showstopper that would make even Mary Berry proud!
Lemon Bars
Pucker up, buttercup! These vegan lemon bars are about to rock your world.
The crust is a simple mix of flour, sugar, and vegan butter. For the filling, we’re using silken tofu (I know, sounds weird, but trust me) blended with lemon juice, zest, and sugar.
Pour the filling over the pre-baked crust, pop it back in the oven, and voila! Tangy, sweet, and oh-so-creamy lemon bars.
Fair warning: these are addictive. I once ate half a pan while “recipe testing”. You know, for science.
Cinnamon Rolls
Is there anything better than the smell of freshly baked cinnamon rolls? I think not!
This vegan version uses plant milk and vegan butter to create that classic soft, pillowy texture. Roll out your dough, spread with butter and cinnamon sugar, then roll up and slice.
The hardest part? Waiting for them to rise. But oh boy, is it worth it when you bite into that warm, gooey, cinnamon-y goodness.
Pro tip: make these the night before and let them do their final rise in the fridge overnight. Hello, instant breakfast!
Peanut Butter Cookies
Calling all peanut butter lovers! These cookies are for you.
With just a handful of ingredients – peanut butter, sugar, plant milk, and flour – these cookies come together in a flash. Roll into balls, press with a fork to get that classic criss-cross pattern, and bake!
I like to sprinkle a little extra sugar on top before baking for some extra sparkle. Because who doesn’t love a little razzle-dazzle?
These are dangerous to have around. I’ve been known to eat them for breakfast. Don’t judge me!
Apple Pie
Ah, apple pie. The ultimate comfort food. And yes, it can be veganized!
The key to a great vegan pie crust? Cold vegan butter and ice water. For the filling, mix sliced apples with sugar, cinnamon, and a bit of cornstarch to thicken.
Assemble your pie, brush the top with plant milk for that golden-brown shine, and bake until bubbly and delicious.
Word of advice: let it cool before cutting. I know it’s hard, but trust me, molten apple lava is no joke. Learn from my mistakes!
Oatmeal Raisin Cookies
I know, I know. Oatmeal raisin cookies get a bad rap. But hear me out – these vegan versions might just change your mind!
Mix oats, flour, and spices, then add in your wet ingredients. Fold in those raisins (or chocolate chips if you’re feeling rebellious), and you’re good to go!
These cookies are chewy, spicy, and perfect with a cup of tea. Plus, they’ve got oats, so they’re basically a health food, right? Right??
Carrot Cake
Carrot cake: the dessert that convinces us we’re being healthy. And this vegan version is no exception!
Grate those carrots (watch your knuckles!), mix with your wet ingredients, then fold in the dry. Don’t forget the spices – cinnamon, nutmeg, and ginger are key!
Top with vegan cream cheese frosting, and you’ve got yourself a masterpiece. Just try not to eat it all in one sitting. Not that I’m speaking from experience or anything…
Brownies
Fudgy, gooey, chocolatey goodness – who says vegans can’t enjoy brownies?
This recipe uses applesauce and ground flax as egg replacers, keeping these brownies moist and delicious. Mix your wet ingredients, fold in the dry, and don’t forget to add extra chocolate chips. Because is there such a thing as too much chocolate? I think not.
Pro tip: underbake slightly for extra gooeyness. You can thank me later.
Pumpkin Pie
Fall in a pie crust – that’s what this vegan pumpkin pie is all about!
The filling is a simple blend of pumpkin puree, plant milk, sugar, and spices. Pour into your pre-baked crust and bake until set.
I like to top mine with coconut whipped cream. Because if you’re gonna do pie, you might as well go all out, right?
Fair warning: make this once, and you’ll be designated as the official holiday pie maker forever. Speaking from experience here!
Strawberry Shortcake
Nothing says summer like strawberry shortcake! And this vegan version is just as delightful as the original.
The biscuits are made with vegan butter and plant milk, giving them that classic flaky texture. Top with macerated strawberries and coconut whipped cream, and you’ve got yourself a little slice of heaven.
I once ate three of these in one sitting at a summer barbecue. No regrets. Well, maybe a little regret… but it was totally worth it!
Lemon Poppy Seed Muffins
Bright, zesty, and perfect for breakfast or snack time – say hello to vegan lemon poppy seed muffins!
The batter is a simple mix of flour, sugar, plant milk, and of course, plenty of lemon zest and poppy seeds. Pour into your muffin tin and bake until golden.
I like to add a lemon glaze on top for extra zing. Because if you’re gonna do lemon, you might as well go all in, right?
These are my go-to for brightening up a gloomy day. Nothing like a bit of sunshine in muffin form!
Chocolate Chip Banana Bread
Last but certainly not least, let’s mash up two classics – banana bread and chocolate chip cookies!
Use your overripe bananas (you know, the ones that are more brown than yellow), mix with your wet ingredients, fold in the dry, and don’t forget those chocolate chips!
I like to sprinkle some extra chips on top before baking. Because you can never have too much chocolate, in my humble opinion.
This bread disappears FAST in my house. I’ve been known to hide a few slices in the back of the freezer for emergencies. Don’t judge me, you know you would too!
And there you have it, folks! 15 vegan baking recipes that’ll make you wonder why you ever needed eggs and dairy in the first place.
Remember, baking is all about experimentation and having fun. So don’t stress if your first attempt isn’t perfect – mine certainly weren’t! (Let’s not talk about the Great Cupcake Disaster of 2018…)
Now get out there and start baking! Your taste buds (and probably your friends and family) will thank you. And who knows? You might just become the next vegan Mary Berry. Stranger things have happened!
Happy baking, and may the plant-based force be with you! 🌱🍰🍪