Vegan Baking and Sweets
These chocolatey banana and peanut butter muffins are healthier than your average muffin, as they’re not made with processed oils or heavily refined sugars. They’re quite tasty too, if I do say so myself! Recipe and photo contributed by Dianne Wenz of VeggieGirl.com. Read More→
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Holiday meals, whether at home or at my grandmother’s, always concluded with a small bowl of stewed dried fruits perfectly sweetened and laced with cinnamon. Homemade Choco-Wafers turn this delicious, unpretentious compote into an elegant, alluring dessert. Recipe and photo contributed by Zel Allen, from Vegans for the Holidays.
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Tired of overpriced energy bars that taste like cardboard? You can make your own energy bars in minutes using superfood chia and hemp seeds — no baking required! Look for all these ingredients in natural foods stores. Learn more about hemp seeds here, and chia seeds here. Read More→
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Want to eat your greens but really just want to eat dessert? Here ya go. These are reminiscent of zucchini bread, but different. A rich earthiness, but blended with warm spices and sweetened just right. With the benefits of drinking a green smoothie for breakfast … how about a green donut instead? With all of the veggies, whole grains, and nuts, these end up being a hearty filling breakfast that really keeps you going — and smiling — all morning. Originally posted at and reprinted from Esther at A,B,C,Vegan.
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Who doesn’t love a Bundt cake? In this banana-laced version, the unique flavor of palm sugar makes the cinnamon-spiced pecan filling absolutely crave-worthy. The cinnamon drizzle is optional but highly recommended for gilding this wonderful cake with more sweet cinnamon. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious by Robin Asbell. Read More→
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This morning, VegKitchen is participating in a virtual “potluck” to launch Sweet and Easy Vegan, Robin Asbell’s new book. Filled with delectable treats made with whole food ingredients, this book is packed with easy recipes for scones, muffins, quick breads, cobblers, cookies, pies, cupcakes, bars, and more. A full review is ahead in the next few weeks. Robin has generously supplied an extra copy to be given away to one VegKitchen reader; all you need to do is share this post on Facebook or Twitter, and comment below that you have done so. Contest closes on Friday, Oct. 26.
In the book, this recipe is called Cashew Blondies, but I realized at the last minute that I had no cashews, though I did have a very nice batch of pecans. Read More→
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Compared with traditional bread, this corn bread is closer to cake. However, it’s not the type of cake you bake for special occasions, but a quick bread type of cake that you bake for teatime, afternoon snack, or breakfast. Unlike traditional corn bread, which tends to be a bit crumbly, I use syrup and apple juice to give it a fruity fragrance and extra moisture. This results in a perfect teatime cake with a brownie-like texture, which I happily enjoy with a glass of golden apple juice. Contributed by Annie Taylor Chen, Vegan Ann.
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This super anti-oxidant blueberry muffin, made of dense nutrition and fiber, is wonderful for breakfast, lunch, or tea. Contributed by Annie Taylor Chen, Vegan Ann. Read More→
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