Eats - Vegan Dessert Baking: Bake Easy Vegan Recipes

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! 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. (Tip: the cookies won't brown on top when they are done.So keep a eye on them.) That's it all done, enjoy! 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! 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. 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. Dont 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! 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. 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.