Vegan or Not Dessert Baking (Bake Easy Recipes)

Vegan Desserts Bake Recipes
Dairy-free diet doesn't have to stop you from enjoying sweets you love.

Here is my list of great Recipes

Super Easy Vegan Chocolate Chip Cookies
Vegan Blast Cupcakes
Chia Seed Oatmeal Cookies
Vegan Blueberry Blue Muffins
Vegan Whole Wheat Blueberry Muffins
Vegan Double Up Chocolate Banana Muffin
Vegan Parsnip'n Apple Muffin
Oatmeal Raisin Cookie - The Vegan Oat Cookie

Super Easy Vegan Chocolate Chip Cookies

Ingredients:

2 cups all purpose flour (King Arthur)
2 tsp. non-aluminum baking powder
1/2 tsp. sea salt
2 tsp. cinnamon
1 cup sugar (Florida Crystals, the chunkier ones)
1/2 cup canola oil
1 tsp. vanilla
1/2 cup water
1 cup vegan chocolate chips

Directions:

Start by preheating the oven to 350 degrees.(F)
Mix everything together in a mid-large bowl, mix it very well!
Using a small/medium scoop, (or a spoon) place on lightly greased up cookie sheets. (best to normally use stone ware. just makes everything easy)
Bake for 8-10 minutes. (Tip: the cookies won't brown on top when they are done.So keep a eye on them.)
That's it all done, enjoy!

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Vegan Blast Cupcakes

Ingredients:
1 tablespoon apple cider vinegar
1 1/2 cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
1 1/4 teaspoons vanilla extract

Directions

Start off by preheating your oven to 350 degrees. Grease up two 12 cup muffin pans or you may line up about 18 paper baking cups. Measure up the apple cider vinegar then place into a two cup measuring cup. Next fill with almond milk to make about 1 1/2 cups. Let it stand until curdled, wait about 5 minutes.
Now in a large bowl, Whisk up the flour, baking powder sugar, baking soda and salt. Now in a separate bowl, whisk up your almond milk mixture,vanilla and coconut oil . Next pour your wet ingredients into the dry ingredients and stir them up until blended nicely. Spoon the batter into each of the prepared cups. Make sure you dividing them evenly. Bake everything into a preheated oven. Watch them until the tops start to spring back when lightly pressed, 12 to 18 minutes. When done let them cool off. Now when they are cool, arrange each cupcake on a serving platter. Frost them with your desired frosting. All done!

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Chia Seed Oatmeal Cookies

 Ingredients:
2 cups rolled oats
1 cup brown sugar
2/3 cup whole wheat flour
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup applesauce
3 tablespoons coconut oil
1 cup dried cranberries
1/2 cup chocolate chips (optional)
1/4 cup shredded unsweetened coconut 

Directions

Preheat oven to 325-350 degrees F about (175 degrees C). Line a baking sheet with some parchment paper. Combine the oats, the brown sugar,chia seeds, flour, cinnamon, baking soda, baking powder, and salt place them into the bowl. Stir everything applesauce then coconut oil into oat mixture until the dough is mixed evenly. Fold the chocolate chips and cranberries,and coconut into dough. Spoon the dough onto the prepared baking sheet or sheets. Bake in a preheated oven until the edges of cookies look lightly browned, 8 to 15 minutes.

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Vegan Blueberry Blue Muffins

Ingredients:

2 cups Unbleached All Purpose Flour (I used bleached)
1 and 1/2 teaspoons Baking Soda
1/2 teaspoon Salt
2 Lemons For Lemon Zest
3/4 to 1 cup Sugar
1 cup Milk, any (I used Rice Milk)
1/3 cup Canola Oil
1 teaspoon Lemon Extract (I did not use it)
1 tablespoon White Vinegar (I used Apple Cider Vinegar)
1 and 1/2 cups Fresh OR Frozen Blueberries

Procedure:
Preheat the oven to 375F (see My Notes) for 15 minutes. Lightly grease a muffin tin or pan.
In a medium size mixing bowl, combine together flour, baking soda, salt and lemon zest.
In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
Gently fold in the berries using a rubber spatula.
Fill the muffin tins about 2/3rds full.
Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.
Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack. All done!

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Vegan Whole Wheat Blueberry Muffins

Ingredients:

1/4 cup Ground Flaxseed
1 and 3/4 cups Whole Wheat Pastry Flour
1 and 1/2 teaspoons Baking Soda
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1 cup Almond Milk
1 tablespoon Apple Cider Vinegar
1/4 cup Vegetable Oil
1/2 cup Maple Syrup
1 teaspoon Vanilla Extract
2 teaspoons Orange Zest
1 and 1/2 cups Blueberries (fresh or frozen)
As needed Sugar for sprinkling on muffin tops (optional)

Procedure:

Preheat oven to 375F 12-15 minutes. Line a muffin tin with papers liners and grease it nicely with non stick cooking squirt.
Mix together the almond use and vinegar; then set these people aside.
In a large bowl combine together the floor flax seed, flour, baking soft drink, cinnamon and salt.
In any medium bowl, whisk together the maple syrup, oil, milk mix, vanilla extract and orange enjoyment.
Make a well in the dry ingredients and stir in the wet ingredients with a plastic spatula until just moistened. Flip in blueberries.
Scoop the batter into your prepared muffin cups; about 3 tablespoons within each. Sprinkle the tops with sugar.
Bake the muffins until the tops are golden brown and a toothpick inserted down the middle of the muffins comes out clean that is about 15-20 minutes. I took out mine after 17 units.
Transfer the tin to any cooling rack and leave the item there for 5 minutes. Then remove the muffins from the tin and let it neat completely.

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Vegan Double Up Chocolate Banana Muffin

Dry Ingredients:
1 and 1/2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup mini vegan chocolate chips

Wet Ingredients:
1 cup mashed bananas (See My Notes)
1/4 + 1/4 cup almond milk (See My Notes)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/3 cup coconut oil

Substitutions:
all-purpose flour = whole wheat pastry flour or equal parts whole wheat flour and all-purpose flour
almond milk = any non-dairy milk of your choice
apple cider vinegar = white vinegar
coconut oil = any neutral flavor oil of your choice

Procedure:
Preheat the particular oven to 350F/180C for 15 minutes. Line a 12 cup muffin griddle with paper liners or sauces it with non-stick cooking bottle of spray. Mix together 1/4 cup almond use and vinegar; set aside correctly to curdle.
In a substantial bowl sift together the flour, cacao, baking soda, baking powder along with salt. Stir in the mister and make well.
In another bowl combine together the mashed apples, curdled almond milk, vanilla get, oil and remaining 1/4 mug milk.
Add the wet mixture towards the well and mix until simply just combined. Stir in the candy chips.
Scoop out the batter one of the 12 cavities. About 1/3rd mug of batter per muffin.
Bake for about 20-25 moments or until a toothpick inserted during the muffin comes out clean up. Mine was done after 20 moments.
Transfer the pan to a wire rack to cool. When using paper liner, you are able to lift the muffins off the particular pan after 5 minutes. Cool it completely using a wire rack before storing the idea or serve it warm with a glass of milk.

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Vegan Parsnip'n Apple Muffin

Dry Ingredients:

1 cup walnuts
2 cups grated parsnip (See My Notes)
1 cup grated apple
2 cups whole wheat flour 
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons cinnamon, ground
1 teaspoon baking soda
1 teaspoon ginger, ground
1/2 teaspoon salt
1/2 cup raisins

Wet Ingredients:

2/3 cup melted coconut oil
1/2 cup pure maple syrup
1 cup almond milk
1 teaspoon apple cider vinegar
1 and 1/2 teaspoons vanilla extract

Substitutions:

walnuts – any other nut, preferably pecan
parsnip – carrot, beets, zucchini
apple – pear
whole wheat flour – all-purpose flour
coconut oil – any other oil of your choice or melted butter for non-vegans
maple syrup – agave syrup or honey for non-vegans
almond milk – any other non-dairy milk or dairy milk for non-vegans
apple cider vinegar – white vinegar

Procedure:

Preheat oven to 350F/180C for quarter-hour. Toast the walnuts while the particular oven is preheating. 7-8 minutes needs to be fine. Stir it once in the middle. Chop it coarsely once cool enough to take care of. Line muffin cups with paper liners.
In a medium size bowl, combine together the grated parsnip and apple.
In another large serving, stir together the rest in the dry ingredients including the walnuts and raisins.
In a small serving, whisk together the wet substances.
Fold in the wet mixture and grated parsnip and apple in to the dry mix and stir until just combined.
Using an ice-cream scoop divide the batter equally amongst 15 muffin cups.
Bake for 20-25 minutes or maybe until a toothpick inserted in the middle comes out clean. Mine seemed to be done in 22 minutes.
Cool the muffins over a wire rack before storing the item.

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Oatmeal Raisin Cookie - The Vegan Oat Cookie

Ingredients

3/4 cup margarine (make sure it's vegan margarine!)
1/2 cup sugar
1 cup packed brown sugar
1 tsp vanilla
1/2 cup soy milk
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 cup chopped walnuts (optional)
1 cup raisins
3 cups rolled or quick cooking oatmeal

Prep Time: 10 minutes

Preheat oven to 350°F.
Beat together the sugar, brown sugar, vegan margarine and vanilla until smooth and fluffy. Add the soy milk and mix until combined.
Add in the flour, baking soda, salt and spices, and stir everything until mixed well.
Next go ahead and add the remaining ingredients. (The batter will very thick don't worry.)
Drop them making 3 inch balls place them onto cookie sheet and flatten slightly.
Bake about 12-15 minutes, or until done.
Cookies may be slightly soft and chewy. Yum! Yum!

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Vegan Chocolate Cheesecake

Ingredients

3/4 cups almond meal
1/4  cup cocoa powder
3/4  cup white flour
1  t. ground cinnamon
1/4 t. salt
1/3 cup maple syrup
1/4  cup oil
1/4  cup Egg Replacer powder
1/4  cup plus 2 T. hot water
2/3  cup dark dairy-free chocolate chips
1 T.  dairy-free soy margarine
32 oz.  dairy-free cream cheese, (Try Tofutti)
1  cup sugar
1/2 t.  vanilla

Preparation

1.Preheat oven to 350-375 F. Lightly oil a 10”inch spring form pan or, (Can sub out for six 4” spring-form pans.) Set them aside.

1. Now to make the crust. In a very small bowl, combine the almond meal, cocoa powder, white flour, cinnamon and salt. In another bowl, mix the maple syrup and oil until well combined and increase the dry mixture until forming a new slightly crumbly dough that merely holds together.

2. Press dough in the bottom of prepared pan(s) and puncture in numerous places with a fork in order to avoid bubbles from rising. Bake for about 7 minutes, or until crust is merely slightly browned, but not burnt. Set on a cooling sheet to cool slightly.

3. Turn up your oven to 375-400 F.

4. Make the filling. Within a small bowl, combine the Egg Replacer powder while using the hot water, stirring quickly having a spoon until mixture is regular and slightly stiff. Set to one side. Place the dairy-free dark dark chocolate chips and dairy-free soy margarine in the stainless steel bowl set around boiling water, stirring often, before the chocolate is melted.

5. On the other hand, in a large mixing bowl having an electric hand mixer, mix your cream cheese and sugar about medium speed until smooth, concerning 4 minutes. Add in the Egg sub mixture and beat on high speed for just two minutes more. Add the melted chocolate and vanilla and conquer for 1 more minute about high speed, or until mix is consistent.

6. Pour filling in the prepared crust, smoothing the top having an offset spatula. Bake at 600 F for 5 minutes, then turn down oven to 275 F and bake for around 40 minutes more. Allow cheesecake to cool and chill in the refrigerator no less than 2 hours before serving. (Note: It may be beneficial to open the oven door for around 3 minutes to let heat out when turning down your oven. If the oven is too hot for too long, your cheesecake will puff up and fall. )
   Tip: If you are preparing six 4 inch cheesecake, bake them at 375 F for about 20-30 minutes

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