Post your best-ever vegan baking recipes below!
- IndyGirl Jul 20, 2012 07:12 AM
We are mostly vegetarians around here, but my SO has high cholesterol, so I try to stick with vegan baking when possible (unless the recipe calls for egg whites only). Anyway, I have come up with a few keepers:
http://www.101cookbooks.com/archives/... (absolutely fabulous recipe. i prefer it to "standard" PB cookies, and they are so much easier/quicker to make!)
http://www.101cookbooks.com/archives/... (another Heidi classic--I just whipped these up the other night. I actually used regular flour since I was out of almond flour and hadn't really planned to make them. While not exactly the same, they were still just greta.)
My husband had high cholesterol, too. After reading Esselstyn's book, "Prevent and Reverse Heart Disease," we have been eating a low-fat, plant-based diet. Not so much a fan of low fat baking myself, so I tend to avoid baking now... However, we did make this cake for our son's birthday, and everyone loved it:
Btw, hubbie's cholesterol is now very low, so the diet is working!
Wacky cake is a go-to, certainly. I've also created an orange version of it, recipe below. I've used this orange cake to make a vegan plum upside-down cake, which turned out very well. It would also be good with blueberries. I'll add the details below the recipe. You can double this cake recipe and bake it in a 9x13-inch pan or a 10- or 12-cup bundt or tube pan.
1 3/4 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup orange juice plus grated zest of an orange
6 tablespoons neutral vegetable oil
1 teaspoon white vinegar
Preheat the oven to 350ºF and grease an 8-inch-square or round pan. Whisk the dry ingredients together in a large mixing bowl and whisk in the wet ingredients until all combined. Pour into pan and bake until a tester comes out clean, 25-30 minutes. Cool pan on a rack.
To make a vegan upside-down cake: Line the pan with parchment paper and oil the paper and the sides of the pan. Sprinkle brown sugar generously over the bottom of the pan, and lay the fruit on top of the sugar. Pour in the cake batter and bake - it may take a bit longer because of the fruit. After the cake has cooled for about 15 min., cut around the sides and invert it onto a plate, then peel the parchment off the fruit.
I'm not vegan or even vegetarian, but here's a breakfast bar recipe that's one of my favorites. It wasn't until I'd made it several times that I realized that it's vegan.
1 cup rolled or quick cooking oats
1 cup chopped walnuts
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots
1/2 cup pure maple syrup
1/2 cup unsweetened applesauce
1 cup dried currants (optional)
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract
Preheat oven to 325F. Lightly oil a (8- or 9-inch) square baking pan with cooking spray and set it aside.
Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, applesauce, currants, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated.
Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares.
I freeze the entire batch, then thaw them one at a time for breakfast.