Whether you’re a seasoned vegan baker or just starting to explore the world of plant-based treats, these 18 scrumptious recipes are sure to satisfy your cravings. From classic chocolate chip cookies and decadent cakes to fruity muffins and crunchy biscuits, we’ve got you covered for every occasion.
From birthdays to brunches, and from snack time to holiday gatherings, these vegan baking recipes are perfect for sharing with friends and family – or not! With a variety of flavors and textures to choose from, you’re sure to find something that suits your taste buds. So grab your mixing bowls and get ready to whip up some delicious treats!
Fluffy Vegan Banana Bread
Moist and deliciously sweet, this vegan banana bread is perfect for a snack or dessert. Made with wholesome ingredients and no animal products, it’s a guilt-free treat for all.
Ingredients:
– 3 ripe bananas, mashed
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup vegan butter or margarine, melted
– 1/4 cup maple syrup
– 1 large egg replacement (such as flaxseed or chia seed)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, oats, baking powder, and salt.
3. Add mashed bananas, melted vegan butter or margarine, maple syrup, and egg replacement. Mix until smooth.
4. Pour batter into prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
5. Let cool on wire rack before slicing and serving.
Cooking Time: 45-50 minutes
Classic Vegan Chocolate Chip Cookies
These chewy cookies are a staple in any vegan pantry. Made with simple ingredients and a touch of love, they’re perfect for satisfying your sweet tooth.
Ingredients:
– 1 cup vegan butter (such as Earth Balance), at room temperature
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 egg replacement (such as Ener-G Egg Replacer or flax eggs)
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semisweet vegan chocolate chips
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and sugars until light and fluffy.
3. Add the egg replacement and vanilla extract; mix well.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the chocolate chips.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 10-12 minutes or until lightly golden.
Cooking Time: 10-12 minutes
Decadent Vegan Chocolate Cake
Rich, moist, and utterly chocolatey, this vegan cake is a game-changer for anyone with a sweet tooth.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup non-dairy milk (such as almond or soy milk)
– 1/2 cup canola oil
– 1 cup granulated sugar
– 2 teaspoons vanilla extract
– 2 tablespoons apple cider vinegar
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, combine non-dairy milk, oil, sugar, vanilla extract, and apple cider vinegar. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 25-30 minutes
Easy Vegan Blueberry Muffins
Whip up a batch of these moist and delicious vegan blueberry muffins perfect for breakfast, snack time, or on-the-go.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup maple syrup
– 1/2 cup non-dairy milk (almond, soy, or coconut)
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, whisk together non-dairy milk, maple syrup, canola oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Crunchy Vegan Oatmeal Raisin Cookies
Satisfy your sweet tooth with these chewy, crunchy vegan oatmeal raisin cookies, perfect for a quick snack or dessert.
Ingredients:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup vegan butter (such as Earth Balance), softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed meal)
– 1 teaspoon vanilla extract
– 1/2 cup raisins
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together oats, flour, and sugar.
3. Add softened vegan butter and mix until a crumbly mixture forms.
4. Stir in egg replacement, vanilla extract, and raisins.
5. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Moist Vegan Carrot Cake
This classic vegan carrot cake recipe yields a moist and flavorful dessert that’s perfect for special occasions or everyday treats.
Ingredients:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsweetened applesauce
– 1/2 cup canola oil
– 2 large eggs, replaced by 2 flax eggs*
– 1 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add applesauce, oil, flax eggs, grated carrots, chopped walnuts (if using), and vanilla extract. Mix until smooth.
4. Divide the batter evenly between the prepared pans and smooth the tops.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 30-35 minutes
Rich Vegan Brownies
Experience the ultimate chocolate indulgence with these fudgy, rich vegan brownies that are sure to satisfy any sweet tooth.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup sugar
– 1/4 cup vegan butter (melted), plus more for greasing the pan
– 2 large eggs, replaced by 2 flax eggs*
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with vegan butter.
2. In a medium bowl, whisk together flour, cocoa powder, sugar, and salt.
3. In a large bowl, combine melted vegan butter, flax eggs, and vanilla extract. Whisk until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
Cooking Time: 25-30 minutes
Zesty Vegan Lemon Loaf
Brighten up your day with this refreshing vegan lemon loaf, bursting with citrusy flavor and a hint of zing!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup melted vegan butter (such as Earth Balance)
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1/4 cup chopped fresh mint leaves (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together almond milk, lemon juice, melted vegan butter, and vanilla extract.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Fold in chopped mint leaves, if using.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Chewy Vegan Gingerbread Cookies
Get ready to sink your teeth into these soft-baked, aromatic cookies infused with the warmth of ginger.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup vegan butter (softened), plus more for greasing
– 1/4 cup molasses
– 1/2 cup sugar
– 2 teaspoons ground ginger
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon non-dairy milk
– Optional: crystallized ginger, chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, and baking soda.
3. In another bowl, cream together vegan butter and sugar until smooth.
4. Add molasses, ginger, and non-dairy milk; mix until combined.
5. Gradually add dry ingredients to wet mixture; mix until dough forms.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until edges are set.
8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes per batch
Light Vegan Vanilla Cupcakes
These moist and fluffy cupcakes are perfect for anyone looking for a delicious vegan treat. Made with simple ingredients and a few easy steps, you’ll be enjoying these tasty treats in no time.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 2 tablespoons apple cider vinegar
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together almond milk, oil, vanilla extract, and apple cider vinegar.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Spiced Vegan Pumpkin Bread
Ingredients:
– 1 cup canned pumpkin puree
– 1/2 cup vegan sugar
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (almond, soy, or coconut)
– 1 tablespoon apple cider vinegar
– 1/4 cup vegan butter or margarine, melted
– Chopped walnuts or pecans for topping (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together pumpkin puree, sugar, flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together non-dairy milk, apple cider vinegar, and melted vegan butter or margarine.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
7. Let cool on wire rack before slicing and serving.
Sweet Vegan Cinnamon Rolls
Sweet Vegan Cinnamon Rolls Recipe
Start your day with a delicious and sweet treat! These vegan cinnamon rolls are soft, fluffy, and filled with the warmth of cinnamon.
Ingredients:
– 1 cup non-dairy milk (such as almond or soy milk)
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegan butter (melted), plus more for brushing
– 1/2 cup cinnamon sugar (a mixture of granulated sugar and cinnamon)
– Confectioners’ sugar, for dusting
Instructions:
1. In a large mixing bowl, combine the non-dairy milk and yeast. Let it sit for 5-7 minutes until frothy.
2. Add the sugar, flour, and salt to the bowl. Mix until a sticky dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
4. Roll out the dough into a large rectangle, about 1/4 inch thick.
5. Brush with melted vegan butter, leaving a 1-inch border around edges.
6. Sprinkle cinnamon sugar evenly over the dough.
7. Roll the dough into a tight log, cut into 12-15 equal pieces.
8. Place rolls on a baking sheet lined with parchment paper, leaving space between each roll.
9. Bake at 375°F for 18-20 minutes or until golden brown.
10. Dust with confectioners’ sugar and serve warm.
Cooking Time: 18-20 minutes
Fudgy Vegan Peanut Butter Cookies
Get ready to satisfy your sweet tooth with these rich and chewy vegan peanut butter cookies that are surprisingly easy to make.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup unsweetened applesauce
– 1/4 cup creamy peanut butter
– 1/4 cup coconut sugar
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon vanilla extract
– 1/2 cup chopped peanuts (optional)
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, oats, applesauce, peanut butter, coconut sugar, baking soda, and salt until smooth.
3. Stir in the vanilla extract and chopped peanuts (if using).
4. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
5. Bake for 12-14 minutes or until the edges are lightly golden brown.
6. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Airy Vegan Apple Spice Cake
Airy Vegan Apple Spice Cake: A moist and flavorful dessert perfect for a cozy evening or special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup vegan sugar
– 1/2 cup unsweetened applesauce
– 1/2 cup non-dairy milk (such as almond or soy)
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 teaspoon vanilla extract
– 1 cup diced apples (Granny Smith or other variety)
– Chopped walnuts or pecans for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and ginger.
3. In a separate bowl, combine applesauce, non-dairy milk, canola oil, and vanilla extract.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Fold in diced apples.
6. Divide batter evenly between prepared pans.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Let cool in pans for 10 minutes before transferring to wire racks.
Cooking Time: 35-40 minutes
Crispy Vegan Almond Biscotti
These crispy, chewy biscotti are the perfect vegan treat to pair with your favorite coffee or tea. Made with almond flour and a hint of lemon zest, these Italian-inspired cookies are sure to satisfy your snack cravings.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 cup maple syrup
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon lemon zest
– 1/4 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup vegan butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, baking powder, and salt.
3. Add lemon zest, non-dairy milk, and melted vegan butter. Mix until a dough forms.
4. Shape into 6-inch logs and place on prepared baking sheet. Bake for 25-30 minutes or until lightly golden.
5. Remove from oven and let cool for 10 minutes. Reduce temperature to 325°F (165°C).
6. Slice logs into 1/2-inch thick slices and bake for an additional 15-20 minutes, or until crispy.
Cooking Time: 40-50 minutes
Tangy Vegan Raspberry Scones
A sweet and tangy treat that’s perfect for breakfast or a snack, these vegan raspberry scones are easy to make and packed with flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/2 cup vegan butter, chilled and cut into small pieces
– 3/4 cup plant-based milk
– 1 tablespoon apple cider vinegar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup fresh raspberries
– 1 tablespoon maple syrup
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, and baking powder.
3. Add the vegan butter and use a pastry blender or your fingers to work it into the dry ingredients until it resembles coarse crumbs.
4. In a separate bowl, whisk together plant-based milk, apple cider vinegar, and maple syrup.
5. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
6. Gently fold in the raspberries.
7. Drop the dough by spoonfuls onto the prepared baking sheet, leaving about 1 inch of space between each scone.
8. Bake for 20-25 minutes or until golden brown.
Soft Vegan Snickerdoodles
Soft Vegan Snickerdoodles Recipe
These soft and chewy cookies are a twist on the classic snickerdoodle recipe, with a vegan spin that’s just as delicious.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/4 cup vegan butter (such as Earth Balance), softened
– 1 egg replacement (such as Ener-G Egg Replacer or flax eggs)
– 1 teaspoon baking soda
– 1/2 teaspoon cream of tartar
– 1/2 teaspoon salt
– 1 tablespoon vanilla extract
– 3 tablespoons cinnamon sugar (a mixture of granulated sugar and cinnamon)
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking soda, cream of tartar, and salt.
3. In a large bowl, combine the vegan butter, egg replacement, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Roll the dough into balls, about 1 inch (2.5 cm) in diameter. Then, roll each ball in cinnamon sugar to coat.
6. Place the balls onto the prepared baking sheet, leaving about 2 inches (5 cm) of space between each cookie.
7. Bake for 10-12 minutes or until lightly golden.
Cooking Time: 10-12 minutes
Nutty Vegan Date Bars
These chewy bars are packed with the sweetness of dates and the crunch of nuts, perfect for a quick snack or dessert.
Ingredients:
– 1 cup pitted dates
– 1/2 cup rolled oats
– 1/4 cup chopped almonds
– 1/4 cup maple syrup
– 1 tablespoon coconut oil
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
2. In a blender or food processor, combine dates, oats, almonds, and maple syrup. Blend until well combined and slightly chunky.
3. Add coconut oil, vanilla extract, and salt. Blend until the mixture forms a sticky dough.
4. Press the dough into the prepared baking dish.
5. Bake for 25-30 minutes or until the edges are lightly golden brown.
6. Let cool completely before cutting into bars.
Cooking Time: 25-30 minutes
Summary
Indulge in the world of vegan baking with these 18 scrumptious recipes, perfect for any occasion! From classic chocolate chip cookies to decadent brownies and moist carrot cake, this collection has something for everyone. Treat your taste buds to fluffy banana bread, crunchy oatmeal raisin cookies, or tangy raspberry scones. And don’t forget the sweet treats like vanilla cupcakes, cinnamon rolls, and snickerdoodles. Whether you’re a seasoned baker or just starting out, these recipes are sure to delight. Dive in and start baking!
Leave a Reply