Let’s be honest—we ALL get hit with those intense dessert cravings. And who wants to miss out on the classics just because they’ve embraced a vegan lifestyle? Not me, and I’m guessing not you either. The good news is, with a few clever swaps and tricks up our sleeves, we can enjoy those nostalgic, comforting flavors completely plant-based. In this guide, we’ll unlock the secrets to transforming traditional dessert recipes into vegan masterpieces, proving that you can have your cake and eat it too. 😉
1. Mastering the Vegan Baking Essentials: Building Your Plant-Based Pantry
Before we dive into the delicious world of vegan desserts, let’s make sure our pantries are stocked with the essentials! Here are my must-have vegan baking substitutes:
Vegan Egg Substitutes: Saying “Bye-Bye” to Chicken Products
- Flax Eggs: My go-to for binding and adding moisture! Simply mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes to thicken.
- Chia Seeds: Similar to flax eggs, chia seeds create a gel-like texture. Mix 1 tablespoon of chia seeds with 3 tablespoons of water and allow it to thicken for 5-10 minutes.
- Applesauce: Adds moisture and a touch of sweetness. Use ¼ cup of unsweetened applesauce to replace one egg.
- Mashed Banana: Best for moist, dense baked goods like banana bread or muffins. Use ¼ cup of mashed ripe banana per egg.
Plant-Based Milk: The Creamy Foundation
- Soy Milk: My top choice for baking! It has a neutral flavor and a high protein content, which helps with structure.
- Almond Milk: Offers a slightly nutty flavor and works well in most recipes.
- Oat Milk: A popular choice for its creamy texture and slightly sweet taste. It’s perfect for cakes and cookies.
- Coconut Milk: Best for rich, decadent desserts. Use the full-fat canned variety for the best results.
Vegan Butter Alternatives: Rich and Flavorful
- Vegan Butter: Many great brands are available now, offering similar taste and texture to dairy butter. Look for options made from coconut oil, shea butter, or a blend of plant-based oils.
- Coconut Oil: Solid at room temperature, coconut oil works well in many baking recipes. It adds a subtle coconut flavor, so keep that in mind when choosing your recipes.
- Vegetable Shortening: A neutral-tasting option that creates a tender crumb in cookies and cakes.
Sweet Surrender: Natural Sweeteners
- Maple Syrup: My personal favorite! It adds a rich, caramel-like sweetness. Use it in cookies, cakes, and frostings.
- Agave Nectar: A neutral-tasting sweetener that blends well into batters and doughs.
- Coconut Sugar: A lower-glycemic option with a slightly caramel flavor. It’s great for cookies and crumbles.
Flour Power! Gluten-Free Options
- Almond Flour: Adds a nutty flavor and a slightly dense texture. Perfect for cookies, cakes, and quick breads.
- Coconut Flour: Highly absorbent, so use it sparingly! It creates a chewy texture and a subtle coconut flavor.
- Oat Flour: Made from ground oats, it’s naturally sweet and creates a tender crumb.
- Brown Rice Flour: A neutral-tasting option that’s great for thickening sauces and adding structure to gluten-free baked goods.
2. Conquering the Classics: Veganizing Your All-Time Favorite Desserts
Ready to put those vegan baking essentials to good use? Let’s get baking!
Chocolate Chip Cookies: The Ultimate Comfort Food, Veganized
Ingredients:
- 1 cup vegan butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegan chocolate chips
Instructions:
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the vegan butter and sugars until light and fluffy.
- Beat in the vanilla extract and flax egg until well combined.
- 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. Be careful not to overmix.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Decadent Brownies: Rich, Fudgy, and Plant-Based
Ingredients:
- 1 cup vegan butter, melted
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ½ cup flax egg (2 tablespoons ground flaxseed meal + 6 tablespoons water)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup vegan chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the melted vegan butter, sugar, cocoa powder, and vanilla extract.
- Stir in the flax egg until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the brownies cool completely in the pan before cutting into squares.
Crowd-Pleasing Cakes: Vegan and Delicious
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup almond milk
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1 cup vegan chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the almond milk, oil, vanilla extract, and apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix.
- Fold in the chocolate chips.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Frosting Options:
- Vegan Chocolate Frosting: Use a simple vegan buttercream frosting recipe and add ½ cup of melted vegan chocolate.
- Vanilla Bean Frosting: Make a classic vegan buttercream frosting and scrape the seeds from one vanilla bean into the frosting.
- Cream Cheese Frosting: Blend together 1 package (8 ounces) of softened vegan cream cheese, ½ cup vegan butter, 3 cups powdered sugar, and 1 teaspoon vanilla extract.
Heavenly Cheesecakes: Yes, Vegan Cheesecakes are Possible
Ingredients for the Crust:
- 1 ½ cups graham cracker crumbs (use gluten-free graham crackers if needed)
- ½ cup melted vegan butter
- ¼ cup granulated sugar
Ingredients for the Filling:
- 2 (14-ounce) cans full-fat coconut milk, refrigerated overnight
- 1 ½ cups raw cashews, soaked in boiling water for 1 hour, then drained and rinsed
- ¾ cup maple syrup
- ½ cup lemon juice
- 2 teaspoons pure vanilla extract
- ¼ teaspoon sea salt
Instructions:
- Make the crust: Preheat oven to 350°F (175°C). Combine the graham cracker crumbs, melted vegan butter, and sugar in a medium bowl. Press the mixture into an even layer on the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and set aside.
- Make the filling: Scoop out the thick cream from the top of the refrigerated coconut milk cans, leaving the watery liquid behind (save this for smoothies!). Place the coconut cream in a high-speed blender along with the soaked cashews, maple syrup, lemon juice, vanilla extract, and salt. Blend until completely smooth and creamy, stopping to scrape down the sides of the blender as needed.
- Assemble the cheesecake: Pour the cheesecake filling over the cooled graham cracker crust. Gently tap the pan on the counter a few times to release any air bubbles.
- Bake: Place the springform pan in a roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake for 50-60 minutes, or until the cheesecake is just set around the edges and the center is still slightly jiggly.
- Cool and chill: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Transfer to the refrigerator and chill for at least 4 hours or overnight before serving.
3. Tips and Tricks for Vegan Baking Success
- Read Recipes Carefully: I know, I know, it sounds obvious! But, it’s crucial to familiarize yourself with the specific instructions and ingredients of each recipe, as vegan baking can sometimes require slight adjustments.
- Invest in a Kitchen Scale: For the most consistent results, especially with gluten-free baking, using a kitchen scale to measure your ingredients is highly recommended.
- Don’t Be Afraid to Experiment! Have fun exploring different flavor combinations and experimenting with various vegan substitutes to find your favorites.
- Start with Familiar Recipes: If you’re new to vegan baking, I suggest starting with classic recipes you already know and love, then gradually try new things.
Conclusion:
Embracing a vegan lifestyle doesn’t mean saying goodbye to your favorite treats. With a bit of creativity and a willingness to explore plant-based alternatives, you can enjoy all the classics you crave—completely vegan! From gooey chocolate chip cookies to decadent brownies and even creamy cheesecakes, the possibilities are endless! So grab your mixing bowls, preheat those ovens, and get ready to experience the delicious world of vegan baking.