I’ve experimented with both 1:1 gluten-free flour blends and making my own gluten-free flour blends. For breads and rolls, I prefer to make my own ratios. For cakes, cupcakes, brownies, etc., I have had great success with 1:1 gluten-free flour blends, like Bob’s Red Mill in the blue bag or King Arthur Flour. BE SURE you are buying the 1-to-1 flour and not the regular gluten free flour. The regular one does not contain any gums, which will make your healthy vegan baking treat be a crumbly mess! Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms. Mix in the diced apple. Toasted pecans take the place of crust in these pie-inspired parfaits. Instead of traditional pie filling, I top the pecans with a rich, maple-sweetened pumpkin mousse. Finish them with a dollop of coconut whipped cream to take them over the top!

So just to set the record straight: just because a baked good is vegan, doesn’t necessarily mean that it’s “healthy.” And I know that healthy means different things to different people, so I won’t even jump down that rabbit hole! Chocolate is an easy workaround – just use the dark stuff! Most good-quality dark chocolate contains no milk past around 54% cocoa solids. They may not be labelled as vegan as often they are created in an environment where milk solids are present, so it’s up to the buyer to make the choice. From The Great British Baking Show contestant Freya Cox, an inviting introduction to vegan baking, filled with dozens of showstopping recipes for scrumptious treats. I’ve been Vegan for 8 years now and I’ve dipped my toe in and out of vegan baking for many years, trying all manner of different recipes from all sorts of different sources. But here enters this gem of a book! With all your sweet treats, baking and cake making needs wrapped up in this one epic book! A tart raspberry layer, a creamy lemon layer, and a toasty walnut crust make this vegan dessert fresh, decadent, and so, so good.However, some contain nuts or soy, so you have to pay attention to the ingredients list if those are your top allergens. Reducing the sugar in vegan baked goods is similar to that of traditional baking, in that you can safely reduce the sugar content by 1/4 (so if a recipe calls for 1 cup of sugar, you can safely use 3/4 of a cup with no noticeable taste difference), but perhaps you also want to make it refined sugar free. This all has to do with the ingredients and finding the ones closest to the traditional counterparts. With its perfect moist texture and spiced banana flavor, you’d never guess that this banana bread is totally dairy- and egg-free! I like to fold in walnuts for crunch, but stirring in a handful of chocolate chips wouldn’t be a bad move either. Roll and Muffin Vegan Desserts

Almond milk or other non-dairy milk. The non-dairy milk we use most often in baking recipe is almond milk, but often oat milk, cashew milk or coconut milk work. Going vegan doesn’t mean having to give up the wonderful baked goods you love. You can create traditional favorites—delicious breads, cakes, pastries, desserts, and more—without using eggs, butter, cream, and other animal products. Simply Vegan Baking is your invitation to the diverse world of vegan baking and Freya Cox—the youngest and first ever vegan contestant to appear on the Netflix hit The Great British Baking Show—is your guide. Recipe by recipe, she shows just how easy and tasty it is to adapt to vegan baking.Here are 70 recipes for both longtime favorites and classics with a twist that will please the most demanding sweet-tooth, including: Bakewell Tart, Fondant Fancies, Tiramisu, and more - all suitable for sweet-toothed vegans! I liked the premise of this book, which has recipes for plant-based versions of favourite bakes and desserts with no weird ingredients and no pretence of being healthy. There is a definite Yorkshire flavour to the content. Freya Cox was on The Great British Bake-Off, a show I have never watched, but I really got a sense of her personality in this book. There are a lot of lovely photographs too. Naturally sweet and brimming with peachy flavor, this cobbler is an essential late summer treat. Don’t skip the (vegan) ice cream for serving! I have tried to bake vegan cakes in the past without success and it felt like I needed to employ some sort of alchemy to achieve successful bakes. Having read this book, it turns out that I’d been doing vegan bakery all wrong!Fortunately, there are many vegan ingredients that are close to these, including vegan buttermilk, dairy free sour cream, vegan flaxseed “eggs,” dairy free butter, etc. As for the technique, it is crucialthat if a recipe says all ingredients must be room temperature, they mustbe room temperature! If your ingredients, even vegan ingredients, aren’t all room temperature (i.e. some are cool, some are warm, some are hot), the cake will come out gummy.

I tried three recipes from the book, but not any of the cakes as I don't have the correct sized tins. Although there are a few gluten-free recipes included, I tried ones that weren't, using gluten-free flour. It wouldn't work for everything but there is no harm in trying. There is a reliance on 'vegan butter', which I'd never used before. It worked well, however I'm not used to eating things with a buttery flavour any more so I don't think I'd want to make things where that flavour dominates. I wouldn’t just swap in coconut oil for butter in any recipe, unless this recipe has been verified tested by the recipe developer to confirm that it works. Unlike the store bought pudding pops of my childhood, these frozen vegan desserts get their creamy texture from avocados and almond butter. They’re fudgy, rich, and just the right amount of sweet.I especially love these bars in the fall, but I wouldn’t blame anyone for making them at another time of year. Pumpkin puree, coconut oil, and almond flour make them wonderfully moist, and cinnamon, cardamom, and nutmeg fill them with warm, spiced flavor. Enjoy them plain as a lightly sweet treat, or top them with vegan frosting for a more decadent dessert. I’m a self-confessed Great British Bake-Off fan and also have a vegan in the household - so I was thrilled to receive an ARC of Simply Vegan Bakery by Freya Cox. Use whatever summer fruit you have on hand in this easy crisp recipe! The nutty, oat-y topping is delectable over peaches, a mix of peaches and berries, or any combination of stone fruit. Cake and Loaf Vegan Desserts The reason being is that coconut oil is 100% fat, whereas butter contains a bit of water. That bit of water goes a long way and will drastically alter a recipe when left out.