Vegan Baking - Tips, Techniques and Recipes

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Vegan Baking
Tips, Techniques and Recipes

Section targetingWhether you're new to vegan baking and need to learn the ropes, or you're simply looking for some tasty recipes for baked goods such as bread, rolls, and biscuits, you've come to the right place.

Baked goods are fun, but they can be really unhealthy. That's why, if you're going to do some baking, then this is the way to go.

Why?

Because you will not find any artery clogging milk or cream and no cholesterol-raising eggs. Vegan baking allows you to create masterpieces that taste so similar to conventional baked goods that it can be a little surprising to some people.

So first, let's review some basic rules about successful vegan baking. Then, take a peek at my small but ever-growing collection of recipes for vegan baked goods.

Sassy's Vegan Baking Tips

You can easily convert many of your favorite conventional baked goods into vegan baking masterpieces if you know which ingredients to use to substitute dairy and eggs. Here are some ideas to get you started.

To replace milk in your recipe, substitute a non-dairy milk in a one-for-one ratio. So if your muffins call for 1 cup of milk, you can use 1 cup of soy milk, rice milk, or oat milk (my personal preference is Pacific Natural Foods' Plain Oat Milk).
Non-dairy milks each have their own texture and mouth feel. If one turns you off, don't give up! There are, fortunately, many different brands out there, so keep experimenting until you find one you love.
Note: Non-dairy milks usually come in plain, vanilla, and chocolate flavors. I prefer plain, but you can play around with these flavors when vegan baking (although I wouldn't recommend using anything except plain flavor for your non-vegan baking needs such as vegan entrees, vegan side dishes, and vegan soups).
If your recipe calls for lots of eggs (say, 4 or more), then you're usually better off NOT trying to convert your baked goods recipe to vegan. It is very difficult to replace such a high number of eggs and still get the results you're hoping for.
That said, if your recipe calls for 3 eggs or less, you can achieve really wonderful results. My absolute favorite substitute for eggs in vegan baking, and the one I recommend, is flax eggs. These little dollops of goo mimic eggs and the results are outstanding. It's the only vegan egg replacer I use.
Plus, flax seeds are superbly good for you.
Flax Eggs
1/3 cup flax seeds
1 cup water
Grind flax seeds in a Vitamix or blender until powdered. Slowly add water and blend until it produces a gooey mixture.
1 Tablespoon = 1 egg
This makes 6 flax "eggs".
*Refrigerate unused flax eggs in refrigerator for up to 6 days. (Be sure to clean out blender immediately or you'll end up with cement. Seriously.)
Need a butter substitute for your vegan baking needs? Many newbies reach for margarine. But I say: STEP AWAY FROM THE MARGARINE! It's incredibly bad for your health due to the hydrogenation. In fact, I'd use butter before I'd use hydrogenated margarine. (And as a vegan who shuns butter, you should know I must be very serious about not using margarine.)
Instead, reach for a non-hydrogenated butter substitute. The one I use, and highly recommend, is called Earth Balance . You can find it in most health food stores, and even many mainstream grocery stores. If not, ask for it. (By the way, there is a similar product by the same company called Smart Balance, but this is not vegan.)
Now, some people will opt for using oil for their vegan baking needs. But one of the only oils I can recommend in good conscience is extra-virgin olive oil which admittedly is not very tasty in your baked goods.
So instead, you can use organic coconut oil. Coconut oil seems to be steeped in controversy, but I believe it is extremely good for you and can actually benefit your health. (For more on this topic, check out Bruce Fife's The Coconut Oil Miracle and draw your own conclusions. Coconut oil works beautifully for nearly all vegan baking needs when an oil or butter is needed.

To substitute buttermilk in your vegan baking, mix non-dairy milk with a foodie acid such as lemon juice, apple cider vinegar, or brown rice vinegar and let sit for 5-10 minutes.
The general rule is to add 1 Tablespoon foodie acid to a 1 cup measuring cup, then add non-dairy milk and fill to the top. Beware that this works best with soy milk, almond milk or oat milk -- low-protein rice milk will not produce the same results.

To substitute cream in your vegan baking, look for Silk's Soy Creamer. It really does the trick. But please use this sparingly, since it's very processed and not the best for your health.

I find the taste of full-on whole wheat flour to be a little too strong. Plus, due to the high protein content, it usually makes very dense baked goods.
Instead, I recommend a mixture of 1/2 whole wheat pastry flour* and 1/2 unbleached white flour**. So if your recipe calls for 2 cups flour, use 1 cup whole wheat pastry and 1 cup unbleached white; feel free to play around with ratios to suit your exact tastes.
* If you can't find whole wheat pastry flour, you can use whole wheat flour.
** You don't HAVE to use unbleached white flour, but please note that the bleaching process usually involves the use of animal bones, which most vegans shun.

Sassy's Favorite Vegan Baking Recipes

Pssst...Be sure to check out the scrumptious vegan muffins I have listed over on my Vegan Breakfast and Brunch page.

Vegan Chive Pepper Popovers

These are fun.

1 cup oat milk (or other non-dairy milk)

1 cup, minus 2 Tablespoons flour (I like 1/2 whole wheat pastry and 1/2 unbleached white)

1 tablespoon organic coconut oil

1/2 teaspoon salt

2 flax eggs (see recipe above)

1/3 cup chopped fresh chives

1/4 teaspoon freshly ground black pepper

1. Generously grease six 2/3-cup popover cups or nine 1/2-cup muffin cups.

2. In a large bowl with an electric mixer combine milk, flour, oil, and salt and beat mixture on high speed 1 minute. Add flax eggs 1 at a time, beating 20 seconds after each addition, and beat in chives and pepper.

3. Divide batter among cups and put in middle of a cold oven. Set oven at 425°F. and bake popovers 35 to 40 minutes, or until puffed and golden brown. (I only cook them 25 minutes.)

Yield: 6 popovers or 9 small muffins

Per Serving: 112 Calories; 3g Fat (22.5% calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 197mg Sodium.

Vegan Cheese -n- Chive Mini Muffins

These are my most favoritest little vegan muffins. Totally yummy and adorable. But there's a lot of pre-packaged ingredients, so I recommend them only for special occasions. If you're new to vegan baking, though, give these a try since they are nearly foolproof.

3/4 cup Earth Balance

2 cups non-dairy cheddar cheese

2 cups unbleached white flour

1 cup dairy-free sour cream

1 Tablespoon baking powder

2 tablespoons frozen chopped chives

1. Preheat oven to 375 degrees.

2. Melt Earth Balance in a medium saucepan over medium heat. Add Cheddar cheese, and cook 2 minutes, stirring constantly. Stir in flour, sour cream, baking powder and chives.

3. Spoon batter into ungreased mini muffin pans, filling 2/3 full. bake at 375 degrees for 20 to 22 minutes. Remove muffins from pans immediately.

Yield: 48 mini muffins

Per Serving: 77 Calories; 5g Fat (56.4% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 217mg Sodium.

Vegan Double Corn Cornbread

Moist and yum-my vegan cornbread.

1 cup non-dairy milk

2 teaspoons apple cider vinegar

1 cup cream-style corn

1/2 cup non-dairy cheddar cheese (I like Follow Your Heart), shredded

1/3 cup coconut oil

4 green onions, finely chopped

1 cup cornmeal

1/2 cup all-purpose flour

2 Tablespoons natural sugar (such as Sucanat), maple sugar, or light brown sugar

1 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1. Preheat oven to 350 degrees. Coat 8x8-inch square baking dish with cooking spray.

2. Combine milk and vinegar in a small bowl. Let stand 5 minutes to develop a buttermilk-like consistency. Whisk in corn, cheese, oil and green onions. Set aside.

3. Combine all dry ingredients in a large bowl, and make a well in the middle. Pour wet mixture into well, and stir until mixed. Pour batter into prepared baking dish, and bake 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

Serves: 8

Per Serving: 251 Calories; 10g Fat (37.3% calories from fat); 7g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1052mg Sodium.

Vegan Green Onion Drop Biscuits

These vegan biscuits are very tasty and always turn out well. Perfect for the vegan baking novice.

1 cup flour (I like 1/2 whole wheat pastry and 1/2 unbleached white)

1 teaspoon baking powder

1/8 teaspoon baking soda

1 1/2 tablespoons Earth Balance (or other non-dairy buttery spread)

1/8 cup finely chopped green onions

1/2 cup vanilla non-dairy yogurt

1. Preheat oven to 400º.

2. Lightly spoon the flour into measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and 1/2 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until the flour mixture is moist.

3. Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400º for 15 minutes or until lightly browned.

Serves: 8.

Per Serving: 87 Calories; 3g Fat (26.8% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 107mg Sodium.

Vegan Jalapeno Cheddar Biscuits

Oh my lordy be these vegan biscuits are yummy. Add these to your vegan baking must-make-soon list.

1 cup flour (I like 1/2 whole wheat pastry and 1/2 unbleached white)

1/2 Tablespoon baking powder

1 teaspoon natural sugar (I like Sucanat)

1/4 teaspoon sea salt

1/4 cup Earth Balance (or other non-dairy buttery spread)

1/2 cup non-dairy milk

1/2 cup non-dairy cheddar cheese (I like Follow Your Heart), shredded

1 Tablespoon jalapeno pepper, chopped

1. Preheat oven to 450 degrees. Combine flour, baking powder, sugar and salt in a medium bowl. Cut in Earth Balance until mixture resembles coarse crumbs. Add milk, cheese and jalapeno, stirring just until combined.

2. Drop by Tablespoonfuls onto a greased cookie sheet. Bake for 10 minutes or until tops and bottoms are golden.

Serves 6

* Be careful with jalapenos (and other spices too in your vegan cooking). Dairy mellows the heat of spice, and when you're not using dairy you have to add spicy foods with a light hand. This recipe calls for 1 Tablespoon jalapeno pepper, chopped, which is the amount I recommend, but experiment until it suits your tastes.

Vegan Just Biscuits

What can I say? They're just biscuits. With a light coconutty flavor. And they're very filling.

2 cups flour (I like 1/2 whole wheat pastry and 1/2 unbleached white)

1/4 cup wheat germ

1 tablespoon baking powder

1/2 teaspoon sea salt

1/4 cup coconut oil, pourable (warmed, if necessary)

3/4 to 1 cup non-dairy milk

1. Preheat oven to 450 degrees.

2. Use a large bowl. Stir the dry ingredients together.

3. Pour in the oil, then "cut" it in with a pastry blender or two butter knives until mixture resembles little pebbles.

4. Gradually stir in the milk, adding only the amount you need for the mixture to form a ball.

5. Divide the dough into 6 to 12 pieces and place on a lightly oiled cookie sheet, evenly spaced apart. Bake for about 10 minutes, or unti biscuits are firm to the touch with a light golden color. Biscuits should be slightly doughy on the inside.

6. Good hot or cold.

Yield: 6-12 biscuits

Per Serving: 257 Calories; 11g Fat (36.7% calories from fat); 6g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 396mg Sodium.

Vegan Lemon Poppy Sunburst Bread

I have no idea where I got this yummy vegan bread recipe, but it's been part of my vegan baking roster for years. It is a bit of work to make, but the results are worth the effort. A very healthy and yummy vegan bread.

By the way, the nutrition data below is based on 1 slice, with 8 slices per loaf.

2 Tablespoons flax seeds

1/3 cup water

1/3 cup coconut oil

3 Tablespoons toasted sesame tahini

3/4 cup natural sugar (I like Sucanat)

1 1/2 cups unbleached white flour

1/2 cup whole wheat pastry flour

1 Tablespoon baking powder

1/2 teaspoon sea salt

1/2 cup non-dairy milk (I like oat milk)

Juice and grated peel of 1 lemon (1/4 cup)

1/2 cup chopped sunflower seeds

1/2 cup golden raisins

2 Tablespoons poppy seeds

1. Preheat oven to 350 degrees. Grease and flour 9x5-inch loaf pan.

2. In Vitamix or blender, grind flax seeds to a fine powder. Add 1/3 cup water and blend until frothy. Pour into a bowl and set aside. Rinse blender immediately.

3. In large bowl, combine oil, tahini and sugar. Beat with electric mixer on medium until blended. Beat in reserved flax mixture.

In medium bowl, mix flour, baking powder and salt. Add to wet mixture, beating at low speed until smooth. Beat in milk, lemon juice, and peel. Fold in sunflower seeds and raisins until blended. Pour batter into prepared pan.

4. Sprinkle poppy seeds evenly over top. Bake until toothpick inserted in center comes out clean, about 50-60 minutes, then invert loaf onto rack and cool completely before slicing.

Yield: 1 (9x5") loaf

Per Serving: 404 Calories; 19g Fat (40.7% calories from fat); 8g Protein; 55g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 297mg Sodium.

Vegan Maple Wheat Dinner Rolls

These vegan rolls are heaven on earth. Sooooo soft and pillowy on the inside. Definitely "a must" for your vegan baking adventure.

1 1/2 cups warm water

3 tablespoons pure maple syrup

1 package (2 1/2 teaspoons) dry yeast

1/4 cup coconut oil

1 1/2 cups whole-wheat flour

2 1/2 cups unbleached white flour

1 teaspoon salt

1. In a large bowl, combine water and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.

2. To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.

3. Generously flour a work surface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour. The kneading will take 10 to 12 minutes. By the end of this time the dough should have a slight "stick to it" but not stick to your hands. Cover dough with an inverted bowl and let rise until doubled, 30 to 60 minutes.

4. Lightly oil an 8 by 8-inch baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover and let rise until doubled, 30 to 60 minutes.

5. Preheat oven to 400 degrees. Bake rolls until golden brown, 20 to 25 minutes.

Yield: 16 rolls

Per Serving: 144 Calories; 4g Fat (23.9% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 104mg Sodium.

Vegan Red Wine and Black Pepper Biscuits

These cracker-like vegan biscuits go well with dried and fresh fruit, non-dairy cheeses, breads and nuts. Great for parties.

1 1/2 cups unbleached white flour

1 cup whole wheat pastry flour (can also use whole wheat flour)

1/2 cup natural sugar (I like Sucanat)

1 1/2 teaspoons baking powder

1 teaspoon sea salt

2 teaspoons freshly ground black pepper, to taste

1/2 cup dry red wine

1/2 cup extra-virgin olive oil

1 cup non-dairy milk (I like oat milk)

4 tablespoons white sesame seeds

1. Preheat oven to 450 degrees.

2. In large mixing bowl combine flour, sugar, baking powder, sea salt and black pepper. Pour in red wine and olive oil. Stir until smooth.

3. Divide dough into 4 pieces. Shape each piece into a log. If desired, flatten the log slightly for oval shaped slices.

4. Place milk in a small dish. Using pastry brush, coat each log with milk. Sprinkle with sesame seeds. Cut each log into 3/8" slices. Place slices on a parchment lined baking sheet.

5. Bake 10 minutes, or until lightly browned. Cool on rack.

Yield: 7 dozen

Per Serving: 34 Calories; 2g Fat (47.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 30mg Sodium.

Vegan Sweet Beer Bread

Hold it! Hold everything! This vegan bread will make your vegan baking experience fun and satisfying. Beer bread is incredibly easy to make. Fabulous with chili.

3 cups flour (I like 1/2 whole wheat pastry and 1/2 unbleached white)

4 1/2 teaspoons baking powder

1 1/2 teaspoons sea salt

1/2 cup natural sugar (I like Sucanat)

1 (12 ounce) bottle of beer (such as a lager, or a Belgian or an ale)

1/4 cup Earth Balance (or other non-dairy buttery spread), melted

1. Preheat oven to 350 degrees.

2. Stir together first 4 ingredients. Add beer, mix briefly but thoroughly, and pour into a lightly greased 9 x 5 inch loaf pan.

3. Bake for 45 minutes.

4. Pour melted butter on top. Bake 10 more minutes.

Variation:

Add 3/4 cup shredded non-dairy cheddar cheese and 2 Tablespoons chopped fresh chives to dry ingredients. Proceed as directed with remainder of recipe.

Serves: 8

Per Serving: 268 Calories; 6g Fat (21.1% calories from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 649mg Sodium.

Vegan Whole Grain Tofu Biscuits

These vegan biscuits have a hearty flavor.

8 ounces silken tofu

1/8 cup apple juice

1/8 cup lemon juice

1 cup whole wheat flour

1/2 cup rye flour

1/2 cup wheat germ, toasted

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt (optional)

1/4 teaspoon sesame seeds, toasted

1. Preheat oven to 450 degrees.

2. Blend tofu until smooth. Add the apple and lemon juices, and blend thoroughly. Transfer to a medium-sized mixing bowl & set aside.

3. Sift together remaining ingredients except the sesame seeds. Fold flours & seeds into tofu mixture. Turn out onto a lightly floured board. Roll out dough to 1/2" thickness. Cut with cookie cutter and place on lightly greased baking sheets.

4. Bake for 12 minutes.

Yield: 1 dozen biscuits

Per Serving: 65 Calories; 1g Fat (10.7% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 156mg Sodium.

Vegan Yam Biscuits

These vegan yam biscuits are de-lic-ious. Period.

2 cups flour (I like 1/2 whole wheat pastry and 1/2 unbleached white)

4 teaspoons baking powder

Pinch sea salt

1/3 cup Earth Balance (or other non-dairy buttery spread)

1/4 cup organic coconut oil

1 rounded cup cooked yams, mashed

2 Tablespoons non-dairy milk

1 1/2 Tablespoons pure maple syrup

1. Preheat oven to 400 degrees.

2. Sift dry ingredients, then cut in dairy-free buttery spread and oil. Blend in mashed yams. Add milk and maple syrup to make a moist (slightly sticky) dough. Drop in 1/4 cup measures on a dry cookie sheet. Bake 15-20 minutes.

Yield: 12 biscuits

Variations:

Substitute cooked and mashed sweet potatoes.

Note: Unbaked biscuits can be frozen on cookie sheet for several hours and then stored in freezer in airtight container until needed. Bake frozen for 20-25 minutes at 400 degrees.

Per Serving: 186 Calories; 10g Fat (49.9% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 222mg Sodium.

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Back to the top -- Vegan Baking

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Disclaimer: The entire contents of this website are based upon the opinions of Patty "Sassy" Knutson, unless otherwise noted. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional or nutritionist and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Patty "Sassy" Knutson, who encourages you to make your own health care and nutrition decisions based upon your research and in partnership with a qualified health care professional.

Vegan BakingTips, Techniques and Recipes

Sassy's Vegan Baking Tips

Sassy's Favorite Vegan Baking Recipes

Vegan Baking
Tips, Techniques and Recipes