Thankfully, we’ve now reached a day and age where vegan butters and vegan cream cheeses basically are 1-to-1 swaps. I wouldn’t just swap in coconut oil for butter in any recipe, unless this recipe has been verified tested by the recipe developer to confirm that it works. A tart raspberry layer, a creamy lemon layer, and a toasty walnut crust make this vegan dessert fresh, decadent, and so, so good.

For heavier milks or cream, I recommend using full fat coconut milk or coconut cream, usually sold in a can. How to replace butter and/or cream cheese One of my all-time favorite vegan desserts! A sprinkle of flaky sea salt makes the nutty, chocolaty flavors in these no-bake cookie bars pop. I’m a self-confessed Great British Bake-Off fan and also have a vegan in the household - so I was thrilled to receive an ARC of Simply Vegan Bakery by Freya Cox. With its perfect moist texture and spiced banana flavor, you’d never guess that this banana bread is totally dairy- and egg-free! I like to fold in walnuts for crunch, but stirring in a handful of chocolate chips wouldn’t be a bad move either. Roll and Muffin Vegan DessertsChocolate is an easy workaround – just use the dark stuff! Most good-quality dark chocolate contains no milk past around 54% cocoa solids. They may not be labelled as vegan as often they are created in an environment where milk solids are present, so it’s up to the buyer to make the choice. Millionaires' Shortbread: I left the peanuts and peanut butter out of the recipe. The recipe worked OK but the base was too crumbly (either because of the gluten-free flour or forgetting to chill the tin in the fridge before baking). I'm not sure I'd make these again, as they generated so much washing-up, the ingredients were a bit pricey and they weren't as nice as some other things I bake. If I did make them again, I'd reduce the quantity of the caramel and of the white chocolate, as there was too much. It’s hard to eat just one of these cookie dough bites, but who cares? They’re filled with good-for-you ingredients like flax, almond butter, and oats. I tried three recipes from the book, but not any of the cakes as I don't have the correct sized tins. Although there are a few gluten-free recipes included, I tried ones that weren't, using gluten-free flour. It wouldn't work for everything but there is no harm in trying. There is a reliance on 'vegan butter', which I'd never used before. It worked well, however I'm not used to eating things with a buttery flavour any more so I don't think I'd want to make things where that flavour dominates. Typically, a fluffy cake involves buttermilk, sour cream (occasionally), eggs, butter, and the technique of combining the ingredients.

I’ve been Vegan for 8 years now and I’ve dipped my toe in and out of vegan baking for many years, trying all manner of different recipes from all sorts of different sources. But here enters this gem of a book! With all your sweet treats, baking and cake making needs wrapped up in this one epic book! Use whatever summer fruit you have on hand in this easy crisp recipe! The nutty, oat-y topping is delectable over peaches, a mix of peaches and berries, or any combination of stone fruit. Cake and Loaf Vegan Desserts This often happens if you don’t allow the mixture to completely coagulate. Unfortunately, we can’t just throw flaxseed and water together, and call it a day!A splash of balsamic vinegar adds a zingy pop of flavor to this crisp’s sweet, juicy strawberry filling. Fortunately, there are many vegan ingredients that are close to these, including vegan buttermilk, dairy free sour cream, vegan flaxseed “eggs,” dairy free butter, etc. As for the technique, it is crucialthat if a recipe says all ingredients must be room temperature, they mustbe room temperature! The first time I made this pudding, I couldn’t stop eating it out of the blender! Cinnamon, nutmeg, ginger, and maple syrup infuse it with warm, spiced flavor, and coconut cream makes it rich and velvety. It’s 10 times easier than pumpkin pie, and if you ask me, it’s 10 times better, too. Typically, the only ingredient that you’ll need to sub out to make gluten free is the flour; however, oat milk is made from oats, which is considered a grain. So if you’re using oat milk, make sure that it is certified gluten free! Some people with Celiac’s Disease are also intolerant to oats so please keep that in mind.

Here is a compilation of some of my all time favorite vegan dessert recipes on the blog. Of course, I love them all, but if I hadto choose some favorites, these would be it.The oven temperatures in the recipes don't include gas marks but it's easy to convert them. The ingredients were all supposed to be available from one's local supermarket, which I decided was true for most of them but some may only be found at the largest supermarkets or possibly health food shops. I suppose if you get your groceries online there might be more choice. From The Great British Baking Show contestant Freya Cox, an inviting introduction to vegan baking, filled with dozens of showstopping recipes for scrumptious treats. Nut butters, however, do contain some water (as long as they aren’t sprouted), so occasionally you can swap them in here, but again, it’s best to not make any recipe swaps unless they have been tested. My top favorite vegan dessert recipes on the blog

If you’re new to plant based baking, you don’t have to worry about what to substitute milk or cream in for recipes, as there are a plentiful of options. The difference between vegan baking and non vegan baking is that when we’re baking vegan, we’re omitting all animal products. There are so many wonderful vegan ingredients on the market currently, but I wanted to go over a few that are really good and often used to make baked goods. If you ask me, fruit crisps are the best vegan dessert recipes. They’re easy to toss together, and there’s nothing more delicious than nutty crumble topping over soft, juicy fruit. This spiced apple crisp is one of my favorites. It tastes wonderful, and it’ll make your kitchen smell amazing too! Toasted pecans take the place of crust in these pie-inspired parfaits. Instead of traditional pie filling, I top the pecans with a rich, maple-sweetened pumpkin mousse. Finish them with a dollop of coconut whipped cream to take them over the top!You can swap out milk for dairy free milk (or mylks), such as coconut milk, almond milk, oat milk, soy milk, or pea milk. Now to make your vegan dessert recipes gluten free as well, you’ll need to play around with some ingredients.