February 2, 2012

Baking Vegan.

Bakin’ Vegan – Cruelty-Free Carbs.

Vegan baked goods aren’t so plentiful in the world of commercial bakeries. Here are a few great recipes to try out.

I wouldn’t say that I’m a big sweets fan, but sometimes, all I really want is sweet yummy bites of baked carby goodness.

When that happens, it usually means that I need to do some baking, as vegan baked goods aren’t so plentiful in the world of commercial bakeries.  Here is a small representative sample of things I enjoy baking (and eating!).  Some of these recipes were adapted from things my mother used to make. Others have been given to me by friends over the years.  While I don’t remember or know where most of them came from, I can’t even begin to take credit for the genius of them.  So, thank you to whoever originated them!

Apple Spice Muffins

1 1/2 cups flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp mace (optional)
1/2 tsp ginger (optional)
1/2 tsp salt
2 apples chopped small with or without skins
1 cup soy or rice milk
1/4 cup canola oil
1 tsp vanilla extract

Mix dry ingredients well.  Add wet ingredients and stir until mixed.  Fold in apples.  Spoon into muffin tins (about 1/2 to 2/3 full).  Bake at 400* for 20 minutes or until cake tester comes out clean.



Wacky Vegan Cake or Cupcakes

Photo: Bethany L. King


  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 5 tablespoons vegetable oil
  • 1 cup cold water


In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.


  • 2 cups organic powdered sugar
  • ¼ cup vegan margarine, softened
  • ¼ cup plain soymilk
  • ¾ cup unsweetened cocoa powder
  • ½ t. vanilla extract

Cream sugar into margarine with an electric mixer.  Add other ingredients and continue to mix until smooth.



Cherry Banana Vegan Muffins  

1 1/2 cups of unbleached flour
2/3 cups raw sugar
1 t baking soda
1 t baking powder
1 t cinnamon
1/3 t salt
1 cup water
1 t vanilla extract
6 T vegan butter (or oil)
3 ripe bananas
1 cup diced fresh cherries

Mix dry ingredients in bowl and gently toss in chopped cherries (be easy here or you’ll turn your muffins pink).  Mash bananas and add remainder of wet ingredients and mix.  Combine wet and dry ingredients gently.  Place in muffin tins with or without cupcake papers and bake at 350* until done (this took about 25 minutes for me).


Vegan Scones

2 cups flour
1 T baking powder
1/4 t salt
2 T turbinado sugar (plus more for board)
1/4 C vegan margarine (soften if needed)
2/3-3/4 C soy milk

Add ons:
1/2 C raisins and 3 T cinnamon
1/2 C dried cranberries, 2 T orange zest, 1/2 orange juiced
1/2 C chocolate chips

Mix dry ingredients.  Use a pastry cutter to cut in margarine until it forms crumbles in the flour.  Add flavorings and stir.  Add soy milk bit by bit until dough forms into a ball.  I use a stand mixer for this with a dough hook.  Cover a cutting board with a thin layer of turbinado sugar. Divide ball into 4-6 even pieces, place on  your sugared board, flatten to about 1/3 inch thick and sprinkle liberally with sugar.  Use a pizza cutter or knife to cut into pie shaped slices.  Bake at 425* (or just under) until slightly browned on the top.  This will take 10-15 minutes.



Banana Raisin Walnut Muffins

3 ripe bananas
1/4 cup vegetable oil
1/2 cup organic raw sugar
1/2 cup organic brown sugar
1/4 cup non-dairy milk
1 cup unbleached organic white flour
1 cup organic whole wheat flour
1 tsp salt
1 tsp baking soda
1 tablespoon cinnamon
1 teaspoon ground nutmeg or mace
¼ teaspoon cloves
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup raisins

Preheat oven to 350 degrees.
Cream sugar with oil and milk. Mash bananas and add to sugar mix.  Combine well.  Add dry ingredients (not nuts and raisins) and stir thoroughly.  When well mixed, add nuts and raisins and stir.  Line muffin tin with papers or spray with non-stick spray and fill to 3/4 full.  Bake 25 minutes and then check with toothpick in center of center muffin.  When toothpick comes out clean, remove from oven and allow to cool 10 minutes before serving.


Vegan Chewy Oatmeal Cookies

1 cup whole wheat pastry flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
2/3 cup brown sugar
1/4 cup granulated or raw sugar
4 tablespoons maple syrup
1/2 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees F. Mix together dry ingredients (except raisins).  Mix together wet ingredients.  Combine and mix well.  Add raisins and mix.  Drop by rounded teaspoonfuls onto the cookie sheets. Bake for 12 minutes.



Oatmeal Peanut Butter Cookies

2 cups of flour
2 cups of rolled oats
2 tsp baking powder
1 tsp salt
2/3 cup veg oil
1 cup peanut butter
1 cup raw sugar
1 cup dark brown sugar
1/2 cup soy milk
2 tsp vanilla extract

Mix dry ingredients.  Mix wet ingredients.  Combine.  Drop by the tablespoon onto a nonstick cookie sheet (parchment paper might be a good plan).  Flatten slightly with a cup or spatula.  Bake at 350* until done.


Yep, carb heaven.  There is no reason why vegan should mean icky baked goods.  Now, go forth, ye vegans, and bake!

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