#veganbaking

This Vanilla Glazed Vegan Gingerbread Cake is moist, tasty, and great for any event. You can taste the warm spices like ginger, cinnamon, nutmeg, and cloves along with the sweetness of molasses and maple syrup. It's a tasty treat that everyone will love, topped with a simple vanilla glaze.

Ingredients: 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tsp ground ginger. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup molasses. 1/2 cup maple syrup. 1/2 cup unsweetened applesauce. 1/4 cup vegetable oil. 1/2 cup almond milk. 1 tbsp apple cider vinegar. 1 tsp vanilla extract.

Instructions: Warm the oven up to 175F 350C. A 9-inch round cake pan should be greased and floured. Mix the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves in a large bowl with a whisk. Mix the molasses, maple syrup, applesauce, vegetable oil, almond milk, apple cider vinegar, and vanilla extract in a different bowl until everything is well mixed. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Put the batter into the cake pan that has been prepared. Use a spatula to smooth the top. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down. Get the vanilla glaze ready while the cake cools. Spread the vanilla glaze over the top of the cake once it is completely cool. Cut it up and serve!

Prep Time: 15 minutes

Cook Time: 35 minutes

This vegan zucchini bread is moist, flavorful, and perfect for breakfast or a snack. It's packed with shredded zucchini, sweetened with maple syrup, and spiced with cinnamon and nutmeg.

Ingredients: 2 cups shredded zucchini. 1/2 cup unsweetened applesauce. 1/2 cup maple syrup. 1/3 cup melted coconut oil. 1 tsp vanilla extract. 2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 cup chopped walnuts optional.

Instructions: Set the oven to 350F 175C and heat it up. Grease a loaf pan that's 9x5 inches. Applesauce, maple syrup, melted coconut oil, and vanilla extract should all be mixed together in a large bowl. Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a different bowl using a whisk. Stir the wet and dry ingredients together until they are just combined. If you want to, fold in chopped walnuts. After getting the loaf pan ready, pour the batter into it and smooth the top. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. For 10 minutes, let the bread cool in the pan before moving it to a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 50 minutes

Indulge in the flavors of fall with this vegan creamy pumpkin pie featuring a homemade graham cracker crust. It's rich, creamy, and bursting with warm spices.

Ingredients: 1 1/2 cups vegan graham cracker crumbs. 1/4 cup melted vegan butter. 1/4 cup maple syrup. 1 can 15 oz pumpkin puree. 1/2 cup full-fat coconut milk. 1/2 cup brown sugar. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/4 cup chopped pecans optional, for garnish. Vegan whipped cream optional, for serving.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix together graham cracker crumbs, melted vegan butter, and maple syrup until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. In a separate bowl, whisk together pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth. Pour the pumpkin mixture into the prepared crust. Bake for 45-50 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let cool completely. Chill in the refrigerator for at least 4 hours, or overnight, to allow the pie to set. Before serving, optionally garnish with chopped pecans and serve with vegan whipped cream.

Prep Time: 20 minutes

Cook Time: 50 minutes

Vegan marbled banana bread is delicious, with the rich flavors of chocolate and the sweetness of ripe bananas. Great for breakfast or as a snack that will fill you up.

Ingredients: 3 ripe bananas, mashed. 1/2 cup plant-based milk. 1/3 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tbsp cocoa powder. 2 tbsp plant-based milk.

Instructions: Warm the oven up to 175F 350C. Butter and flour a loaf pan. Plant-based milk, maple syrup, coconut oil, and vanilla extract should all be mixed together well in a large bowl. Salt, baking powder, and flour should be added. Don't mix any further than that. Move half of the batter to a different bowl. Plant-based milk and cocoa powder should be mixed together in a small bowl until the mixture is smooth. Add the cocoa mix to half of the batter and mix it in. Spoon spoonfuls of plain batter and chocolate batter into the loaf pan that has been prepared. To make the batter look like marble, swirl it together with a knife. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Cool the banana bread in the pan for 10 minutes before moving it to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 50-60

With natural sweeteners and healthy ingredients, these vegan date brownies are a better choice than regular brownies. They're great for a treat or a snack that won't make you feel bad.

Ingredients: 2 cups pitted dates. 1 cup almonds. 1/4 cup cocoa powder. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp salt. 1/2 cup vegan chocolate chips optional.

Instructions: Set the oven to 350F 175C and heat it up. Use a food processor to mix cocoa powder, almond milk, vanilla extract, salt, dates, and pulse them until a sticky dough forms. Spread the dough out evenly in a baking dish that has been lined with parchment paper. You can add vegan chocolate chips on top and lightly press them into the dough if you want to. Bake for 15 to 20 minutes, or until the edges start to get a little crispy. Wait until it's cool to cut it into squares. Enjoy your date brownies that are vegan!

Prep Time: 15 minutes

Cook Time: 20 minutes

A delicious vegan mini skillet carrot cake made with wholesome ingredients and topped with a creamy coconut cream icing.

Ingredients: 1/2 cup grated carrots. 1/4 cup almond flour. 2 tbsp coconut flour. 1 tbsp ground flaxseed. 1/2 tsp baking powder. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. Pinch of salt. 2 tbsp maple syrup. 2 tbsp almond milk. 1 tbsp coconut oil, melted. 1/2 tsp vanilla extract. 1/4 cup chopped walnuts optional. 1/4 cup raisins optional. 1/4 cup coconut cream. 1 tbsp maple syrup. 1/2 tsp vanilla extract.

Instructions: Preheat the oven to 350F 175C. In a bowl, combine the grated carrots, almond flour, coconut flour, ground flaxseed, baking powder, cinnamon, nutmeg, and salt. Add the maple syrup, almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until well combined. Fold in the chopped walnuts and raisins, if using. Grease a mini skillet with coconut oil and pour the batter into the skillet. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the coconut cream icing by mixing the coconut cream, maple syrup, and vanilla extract in a small bowl. Once the cake has cooled, spread the coconut cream icing on top. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes