vegan baking recipes

Healthy blueberry breakfast bars with blueberry chia seed jam and oats crumble.

Vegan Blueberry Breakfast Bars

flour all-purpose flour

Rolled oats

Maple syrup (or agave or rice syrup)

Coconut oil (melted)

Salt

Vanilla

Blueberries (fresh

Lemon juice

Chia seeds

Lemon zest

Preheat oven to 350°F (180°C). Line an 8-inch x 8-inch baking pan with parchment paper. Set aside.

In a large mixing bowl, combine all the crust ingredients: oat flour, rolled oats, maple syrup, melted coconut oil, salt, and vanilla.

Squeeze the batter with your hands to bring all the ingredients in contact and create a dough that sticks together. If too dry (may happen if you are using a coarse oat flour), add 1-2 tablespoons of water, add 1 at a time, until the dough is soft and stick together.

Press 1 3/4 cup of the dough all over the baking dish, using a spatula to smoothen the dough and making sure there is no hole left. Set aside leftover dough in a small mixing bowl in the fridge. You will use it for the crumble on top of the bar.

Place the pan in the fridge while you make the blueberry chia seed jam.

In a small saucepan, add the blueberries, maple syrup, lemon juice, lemon zest, and chia seeds.

Cook for 1-2 minutes on medium heat until bubbles form on the sides of the pan.

Mash the blueberries using a fork or potato masher and keep cooking for 2 minutes, stirring all the time to avoid the jam to burn. It should slightly thicken but still be very runny. It will thicken in the oven, don&#039;t worry.

Pour the jam on top of the prepared crust then use the remaining dough to crumble all other the bar.

Bake the bar for 35 minutes or until crispy on top and golden.

Remove from the oven and cool in the pan 10 minutes before transferring onto a cooling rack.

Cool for 3 hours or until it reaches room temperature before slicing into 16 bars. Waiting will prevent the bar from crumbling, and the jam will set perfectly.

Store the bars in the pantry in an airtight container for up to 3 days or in the fridge for up to 1 week. Otherwise, freeze and defrost the day before breakfast.

Blueberry chia seed jam

https://content.jwplatform.com/videos/cyybz6SG.mp4

Vegan blueberry breakfast bars are healthy oatmeal bars with a juicy, sweet blueberry chia seed jam and crunchy oatmeal crumble on top

vegan blueberry oatmeal bars

An easy Crazy chocolate cake recipe ready in 10 minutes in 1-bowl and 100% egg-free, dairy-free and vegan friendly

Crazy chocolate cake

All-purpose Flour (see note for healthier/gluten free options)

Sugar (see note for sugar-free/unrefined options)

Unsweetened Cocoa Powder

Apple Cider Vinegar (or white vinegar or lemon juice)

Baking Soda

Canola oil (or light olive oil

Water (at room temperature)

3.5 oz Dark Chocolate Chips (or dark chocolate pieces (70-85% cocoa))

Coconut Milk

Preheat oven to 180°C (350°F). Lightly grease a 9-inch x 9-inch square cake pan with oil. Glass or ceramic pan work the best.

Directly in the cake pan (no bowl needed for this recipe), add the flour, sugar, unsweetened cocoa powder, salt, and baking soda. Whisk to combine.

Make 2 wells in the dry ingredients and add the vinegar in one of the wells and the oil in the other well.

Pour the water, at room temperature, over the ingredients and whisk to form a batter with no lump. Careful, don&#039;t use boiling water or the cake will be very chewy. Very cold water may create lumps, especially with gluten-free all-purpose flour.

Bake for 25-30 minutes or until a pick inserted in the center of the cake comes out clean.

Cooldown to room temperature before frosting. If you used a glass/ceramic pan, cool the cake in the pan, no need to unmold it. Otherwise, unmold after 10 minutes and cool down on a rack.

Meanwhile, prepare the chocolate ganache

Combine the melted chocolate with coconut cream

Heat the coconut milk or cream in a small pan (you can also use your microwave), then pour over the dark chocolate chips and stir until the chocolate in the ganache is smooth and shiny.

Spread all over the cake before serving

Chocolate ganache

https://content.jwplatform.com/videos/saW8v3KS.mp4

The Chocolate crazy cake is an easy chocolate cake made without eggs, milk, butter or bowl! It's the easiest vegan chocolate cake with a moist texture and a sweet chocolate ganache.

Chocolate Crazy Cake y

A moist healthy vegan peanut butter mug cake with chocolate chips.

Vegan Peanut Butter Mug Cake

Oat Flour (or all-purpose flour

Butter

Maple Syrup (or agave syrup)

Plant-Based Milk (almond milk or soy milk)

Baking Powder

Vanilla Extract (or vanilla essence)

Salt (optional, if peanut butter unsalted)

Vegan Dark Chocolate Chips (optional)

Whisk peanut butter and sweetener

In a microwave-safe coffee mug (minimum size 1 cup/250ml), whisk together peanut butter, maple syrup, and vanilla until smooth.

Add rest of the ingredients

Whisk in almond milk, at room temperature, baking powder, and ultra-fine oat flour (or flour of choice) until it forms a light batter with no lumps.

Add chocolate chips

Stir in vegan dark chocolate chips if desired, or keep the batter plain.

Sprinkle chocolate chips

Sprinkle few extra chocolate chips on top if desired.

Microwave

Microwave on high power (800W) for about 70 seconds or stop the microwave 10 seconds after you see the cake rising to its maximum height. Remove from the microwave carefully. It is hot! Check the texture. It should be moist and soft, and the top should deflate. If it is not cooked to your liking after that time, return to the microwave and cook again by 10-second bursts until done - no more than 90 seconds in total. Note that the longer you microwave the mug cake, the denser it will be.

Serve

Serve immediately with a dollop of vegan ice cream or plain.

Preheat oven

Grease ramekin and bake

Grease an oven-proof ramekin with oil, add the cake batter and bake for 12-15 minutes until cooked through.

Serve immediately with toppings of your choice.

Baking option

Looking for the lovechild of a bakery doughnut and a lemon tart? Golden on the outside, pillowy in the middle, and bursting with a bright yet silky lemon cream, these lemon curd doughnuts are every bit as dreamy as they sound.

Lemon Curd Doughnuts

[For the dough:]

(315 grams) bread flour flour

(165 grams) dairy-free milk, warm

(55 grams) vegan butter, melted and cooled

(40 grams) sugar

instant yeast

salt

[For the lemon curd:]

lemon curd

[For cooking/serving:]

neutral oil, for frying

(100 grams) sugar

Add all the dough ingredients to a large bowl or mixer and mix until it comes together. On a floured surface, knead the dough for 5 minutes or until it becomes smooth and stretchy. If the dough is too dry or sticky, add a little more milk or flour and knead until you get a soft dough.

Place the dough in a bowl and cover with a tea towel. Set it aside in a warm spot for at least 1 hour or until the dough doubles in size. You can also rest the dough in the fridge overnight (store it in an airtight container).

On a lightly floured surface, roll out the dough so it’s about 1.5cm thick. Use an 8cm cookie cutter or glass jar to cut circles out from the dough. Collect the excess and repeat until you’ve used up all the dough.

Place the dough circles on individual squares of baking paper. Cover with a tea towel and rest for 30 mins to 1 hour or until they’re puffy again.

While the dough is resting, make the lemon curd as per this quick and easy recipe.

Once the dough has puffed up, heat the oil in a pot over medium heat high. To test if the oil is ready, dip the end of a wooden spoon in the oil. If bubbles form around the spoon, the oil is hot enough.

In batches, carefully add the doughnuts to the hot oil. Remove the baking paper. When the doughnuts are golden brown underneath, flip upside down. It should take 2-3 minutes to cook each side.

Transfer the doughnuts to a plate lined with a paper towel. While they're warm, dip them in the sugar.

Insert a chopstick or knife in each doughnut and wiggle it around to make some space inside. Pipe the lemon curd in each, and serve as soon as possible.

Top 4 vegan baking recipes recipes from across the web

The most viewed vegan baking recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Blueberry Breakfast Bars

Crazy chocolate cake

Vegan Peanut Butter Mug Cake

Lemon Curd Doughnuts

Top 4 vegan baking recipes recipes from across the web

The most viewed vegan baking recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Blueberry Breakfast Bars

Crazy chocolate cake

Vegan Peanut Butter Mug Cake

Lemon Curd Doughnuts

The most viewed vegan baking recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine