It’s no secret that cake is the way to many hearts. Not only is our vegan chocolate cake consistently a hit, even with non-vegans, but our vegan coffee cake is as well.

So then we had this epic idea to combine both of these favorites together and hence you now have this recipe for a grandiose vegan chocolate coffee cake.

Get all our favorite vegan cake recipes!

What is Coffee Cake?

Coffee cake around the world usually means that there is literally coffee inside the cake; however, for us in the United States, the taste and texture really refer more to something that is meant to be served with coffee (or tea).

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Why you’ll love chocolate coffee cake

• New Spin on a Classic – having more options is always a good thing and you’ll love that you have a new version of coffee cake (or just cake) that you’ll love
• Soft & Moist – We all want cake that is soft with each bit but is also moist and you’ll get that each and every time you make this
• Crumble Topping – the hold crumble topping has on cake is out of this world. It just elevates any cake to a new level
• Allergy-Friendly – since this is a vegan chocolate coffee cake, it’s already dairy and egg free, but it can also be made totally 100% allergen-friendly, which means no nuts, gluten, or soy as well

Vegan Chocolate Coffee Cake Ingredients:

Gather your ingredients!

• Flour – you’ll want to use all-purpose flour for this recipe to ensure ultimate taste and texture
• Vegan butter – when baking, we prefer to use vegan butter sticks versus tubs
• Espresso Powder – while this is optional, we highly recommend because espresso actually brings out the flavor of chocolate more. Bonus is that it aligns more of that coffee flavor that other countries us
• Vegan Sugar – you’ll want to use an organic or bone-char free sugar to ensure it’s vegan. Learn what is vegan sugar
• Vegan Chocolate Chips – dairy free chocolate chips contain no dairy or other animal ingredients
• Applesauce – we use unsweetened applesauce to replace the eggs in this cake
• Vinegar – When vinegar is combined with non-dairy milk, it helps create a vegan buttermilk. We prefer using apple cider vinegar

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and variations:

• Flour – a gluten free all-purpose flour 1:1 blend can also be used
• Espresso Powder – Regular or decaf coffee could be used
• Applesauce – substitutions for applesauce would be the same amount of coconut cream, pureed banana (will change taste), pumpkin or sweet potato puree, or non-dairy yogurt.
• Vinegar – white vinegar or lemon juice could also be used

Step by Step Instructions:

Step 1 and 2: Add your filling ingredients together in a small bowl and then whisk them together.

Step 3 and 4: Add your dry ingredients for your crumble into a bowl and whisk together.

Step 5 and 6: Add your vanilla and cubed vegan butter. Then, work in the butter until a crumble forms. It should like similar to a sand like texture.

Step 7: Add your dry ingredients for the cake batter into a large bowl and whisk together. Then add the vegan butter cubes and form a sand like texture.

Step 8 and 9: Add in applesauce and vanilla and and combine. This will be a very thick mixture.

Step 10: Add non-dairy chocolate milk and vinegar into bowl and mix until uniform batter achieved, careful not to overmix.

Step 11: Add half the cake batter to a greased and parchment lined 9″ cake pan.

Step 12: Sprinkle evenly the filling across and top with the chocolate chips.

Step 13: Add remaining half of the cake batter and carefully spread to all side. It’s okay if some of the filling come up, but try not to do much.

Step 14: Top with the crumble topping and then bake.

Recipe FAQs:

Other vegan cake ideas you’ll love:

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Vegan Chocolate Coffee Cake

This decadent vegan chocolate coffee cake will be a must make no matter the time of year! It's easy, soft, moist and the fudgy center filling will ensure this is your new go to vegan cake recipe to serve others!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 slices

Calories 258kcal

Author Andrew Bernard

Equipment

• 1 9" Round Cake Pan

Ingredients

For the Filling

• ⅓ cup vegan cane sugar
• 2 tablespoon cocoa powder
• ¼ cup vegan mini chocolate chips

For the Crumble Topping

• ¾ cup all purpose flour
• ⅓ cup vegan cane sugar
• 3 tablespoon cocoa powder
• 2 tablespoon powdered sugar
• ¼ teaspoon salt
• 7 tablespoon vegan butter, room temp and cut in ½" cubes
• 1 teaspoon vanilla extract
• ¼ cup vegan mini chocolate chips

For the Cake

• 1 ¾ cup all purpose flour
• ¾ cup vegan cane sugar
• ¼ cup cocoa powder
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ⅓ teaspoon baking soda
• ¼ teaspoon espresso powder, optional
• 8 tablespoon vegan butter, room temp and cut in ½" cubes
• ½ cup unsweetened applesauce
• 2 tsp vanilla extract
• 1 cup non-dairy chocolate milk
• 1 tablespoon apple cider vinegar

Instructions

• Preheat oven to 350 degrees F. Grease lightly a 9" round cake pan and line with a round piece of parchment paper

For the filling

• Add the sugar and cocoa powder to a small bowl and whisk together. Set aside along with the chocolate chips.

For the crumble topping

• In a bowl, whisk the flour, sugar, cocoa powder, powdered sugar, and salt. Add cubed butter and vanilla. Use a fork to gently cover all the butter and then, work butter into mixture until a sand like texture forms. Stir in ¼ cup chocolate chips. Set aside.

For the cake

• In a large bowl, add the flour through the espresso powder (if adding). Whisk to combine. Add in the cubed vegan butter and using a mixer, mix for 2 minutes until a sand like texture forms.
• Add applesauce and vanilla and beat until a thick mixture forms. Add in chocolate milk and vinegar and mix until a smooth consistency. Careful not to overmix.

Assembling

• Pour half the batter into the prepared cake pan and spread out to the edges. Sprinkle the filling evenly over the batter, then the reserved ¼ cup chocolate chips.
• Pour remaining batter and carefully spread to the edges. Okay if a little filling gets mixed in. Tip: We find that dollaping the remaining mix helps here instead of pouring all the the center.
• Sprinkle crumble topping all over the batter.
• Bake for 45-55 minutes. A toothpick should come out mostly clean. Remove and allow to sit for 20 minutes before cutting to allow the cake to set.
• Store at room temperature. Can be frozen.

Video

Notes

Nutritional facts are only estimates.  Please utilize your own brands for accuracy. 

Nutrition

Serving: 1slice | Calories: 258kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 262mg | Potassium: 129mg | Fiber: 2g | Sugar: 23g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

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This recipe is adapted from King Arthur.

The post Vegan Chocolate Coffee Cake appeared first on Make It Dairy Free.

If you’ve always wanted to learn how to make a super flaky easy vegan pie crust, then you’ve come to the right spot.

Whether you are new to baking or just new to pie making, getting the perfect flaky crust is a work of art. Pretty much literally.

You want your pie crust to be easy to make, while having that perfect flaky crust, and still be fairly quick to make.

If I’m right, then you are going to find the best vegan pie crust recipe right here.

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Why You’ll Love Vegan Pie Crust

Easy

One of the best things about this delicious homemade pie crust dough is that it only needs 5 ingredients. It’s super easy to bring together into the best pie crust you’ve had, vegan or not!

Flaky

We all know that the most delicious vegan pie crust is flaky. No, we aren’t meaning crispy. We want actual flakes that crumble a bit when you take a bit of it. That’s exactly what this recipe was designed to do!

Versatile

We love this recipe because you can use use the dough recipe as a premade vegan pie crust or blind bake it. You can even make this a frozen pie crust if you need to make ahead and save for later!

You can also make this recipe with or without a food processor.

No matter which was you choose this vegan pie crust is versatile for your needs.

Flaky Vegan Pie Crust Ingredients:

Gather your ingredients!

Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make vegan pie crust:

• Flour – We are using all-purpose flour for the recipe. It will provide the best results for your pie dough
• Sugar – Sugar will help to enhance the flavor of the pie crust. If you are making a savory pie at the end (for example, for vegan quiche), then you could cut the sugar amount in half.
• Salt – Also helps to enhance the flavor of the over pie crust, but without it, your pie crust will also taste flat, so we do not recommend omitting this ingredients
• Vegetable Shortening – we are using Crisco, or vegetable shortening for this recipe. For best results, you want to make sure it’s cold before using
• Ice Water – You want to make sure it’s actually ice water and not just cold water as the temperature can vary greatly between the two

Substitutions and Variations:

• Flour – We have not personally tested gluten free flour with this recipe; however, theoretically the same recipe should work with a 1:1 gluten free flour blend that contains xanthan gum. Otherwise follow instructions as written for a gluten free vegan pie crust. We do not recommend using a single flour like almond or coconut flour.
• Sugar – You could use coconut sugar or another granulated vegan sugar; however, we wouldn’t recommend swapping with a liquid sugar
• Vegetable Shortening – You can replace with a high fat vegan butter sticks. Do not use spreadable butter for this pie crust. You want me make sure that your first ingredient is oil and not water and make sure you freeze your butter before making the recipe
• Ice Water – You can also use ice cold non-dairy milk if you’d like a bit more flavor

Step by Step Instructions

Start by adding all your dry ingredients in a medium to large sized bowl. This is going to be your flour, salt and sugar. Give this is good whisk together.

Add in your cold vegetable shortening. Then, using a pastry cutter or two forks, you want to combine with your dry ingredients until you have a sand like texture.

Add in your ice cold water and then combine until you have a dough. It will be shaggy looking. You are wanting it to hold together but not be overly wet and you should see pieces or streaks of your vegetable shortening.

Wrap your dough in cling wrap and place into the fridge to chill.

We are recommending that you chill your dough because it helps to hydrate all your flour as well as making sure that when you roll out your dough it’s the perfect temperature to get the flaky crust.

Roll out your dough to be 1-2 inches larger than your pie plate. If you are using smaller pie pans for individual pies, you will want your crust to be ⅛ inch thick.

We like rolling our dough out onto parchment paper because it makes the flipping easier.

Gently set your pie pan on top of your dough to make sure that you have rolled it out enough.

Gently place your hand under the parchment and towards the middle of your dough and the other hand on top of the pie pan and together flip your crust.

Very carefully pull your parchment paper away from your pie dough.

Gently push the dough to make sure it’s touching at the bottom and around the sides.

Fold over any edges to make sure that they uniform. Then you can leave like that or you can make designs into your crust.

If you are doing a top layer, you can just leave as is.

The end result is the perfect super flaky vegan pie crust every single time!

Vegetable Shortening vs Vegan Butter Vs Oil – What’s Best

To get the best vegan pie crust results, you need to add a fat to the dough, but what fat is best?

Vegetable Shortening

We prefer using vegetable shortening because it has a higher melting temperature and will lead to a flakier crust. It’s also easier to work with when making pie dough.

Vegan Butter

Vegan butter is not only more expensive, but can cause issues depending on the brand. The pro of vegan butter is that is leads to more flavor than using standard vegetable shortening.

If you want to use vegan butter, you want to freeze it prior to adding. You also want to make sure that you use vegan sticks of butter and not spreadable vegan butter or margarine.

Still, depending on the brand you get moisture levels may vary so you may need way more or way less water to get the right consistency.

Make sure that oil is the first ingredient and not water.

Oil

If you are wanting to use an oil, we’d only recommending making a pie crust with coconut oil.

If you want or don’t mind a coconut flavor, use unrefined coconut oil. If you don’t want the coconut taste, use refined.

Coconut oil is a pure fat so there’s no need to worry about moisture levels like with the various vegan butter brands; however, it does melt faster so you will want to make sure that you freeze it in tablespoon size chunks prior to adding to your dry ingredients and keep your dough chilled throughout the process.

Best choice

If you are looking for something that is inexpensive, still has a butter flavor and easy to work with, you best option with be Butter Flavored Crisco (Vegetable shortening).

Tips for the Perfect Vegan Pie Crust:

• Don’t handle the dough too much – overworking your dough will lead to a tough and dense crust that is not flaky.
• COLD COLD COLD! You want your ingredients, especially your fat and water to be as cold as possible. Chilling your bowl and baking utensils can also help.
• Try not to use your hands. Your body temperature is warm and will start melting the fat in the pie crust. It’s ideal not to use them, but we are chilling the dough after making.
• Flip using parchment paper! Many people roll out their pie dough directly on the counter and then roll onto the rolling pin to get into the pie pan. We’ve found that rolling on our parchment paper is easier, especially for first time bakers.
• Use a Food Processor – the less you handle the dough the better. A food processor can help you reduce the amount of time you’re working with the dough
• Measure don’t Scoop! – For the best results every single time, you want to make sure that you are using a digital scale and measuring out your flour by weight and not by scooping.

Frequently Asked Questions:

What are vegan pie recipe ideas I could make?

Pies are just so good, especially for the holidays. Here’s a few ideas for how to fill your crust:

• Vegan Caramel Apple Pie
• Vegan Chocolate Chip Pie
• Traditional Vegan Apple Pie
• Vegan Blueberry Pie
• Vegan Pecan Pie
• Traditional Vegan Pumpkin Pie
• Vegan Coconut Cream Pie
• Vegan Sweet Potato Pie
• No Bake Vegan Chocolate Pie

Pin this vegan pie crust recipe for later!

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Super Flaky Easy Vegan Pie Crust

If you want to learn how to make a super flaky easy vegan pie crust, then you will get all the tips and tricks!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 1 pie crust

Calories 1705kcal

Author Andrew Bernard

Ingredients

• 1 ½ cups all purpose flour (can use gluten free 1:1 blend with xanthan gum) (180g)
• ¼ teaspoon vegan cane sugar (up to 2 teaspoon for a sweeter crust)
• ¼ tsp salt
• 9 tablespoon cold vegetable shortening, in tablespoon chunks
• 2-4 tablespoon ice cold water
• ½ teaspoon vanilla, optional

Instructions

Without Food Processor

• In a large bowl, add the flour, sugar, and salt. Whisk together. Add vegetable shortening and using a pastry cutter or 2 forks combine together until crumbly and sand like texture. Pour in ice cold water and vanilla. Stir with a spatula until a shaggy dough ball forms.

With Food Processor

• In a food processor add flour, sugar, salt and pulse together. Add in the shortening and pulse a few times until the mixture looks like sand. With the processor on low add in the water and vanilla and keep the mixer going until a dough ball begins to form.

Once Dough Ball Formed

• Place dough ball in the cling wrap and place in fridge for 1-2 hours to hydrate the dough and chill.
• Very lightly flour a large sheet of parchment paper. Lay dough down. Flour a rolling pin and roll out dough until 1-2 inches bigger than your pan.

  *Pie dough should be roughly ⅛ inch thick for best results
• Gently place pie pan upside down on top of dough and slide one under the parchment paper and keep your other hand on the pan and flip simultaneously. Gently remove the parchment paper and press dough gently down into pan.
• Fold over any edges to create a smooth and uniform top. Pinch or design the edges however you want. Place in fridge for 30 minutes prior to filling or baking.

Blind Bake Your Crust

• To bake for a recipe that calls for a pre-baked or blind baked crust – preheat oven to 350°F(176°C). Brush non-dairy cold milk across your crust and edges.

  Dock your crust by poking a fork through your crust on the bottom and sides only.
• Place parchment paper over pie dough gently and add in pie weights or dried beans. For a blind baked crust cook for 10-12 minutes. For a fully cooked crust bake for 25-35 minutes or until golden brown.
• Cool before filling.

Video

Notes

*If you want both a bottom crust and a top layer, double this recipe.

*Note that all baking instructions vary by pie filling and recipe. The cooking instructions are only general recommendations.

*See post for best practices, tips and recommendations for this recipe. 

 

Nutrition

Serving: 1pie crust | Calories: 1705kcal | Carbohydrates: 144g | Protein: 19g | Fat: 117g | Saturated Fat: 29g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 48g | Trans Fat: 15g | Sodium: 590mg | Potassium: 201mg | Fiber: 5g | Sugar: 2g | Calcium: 30mg | Iron: 9mg

The post Super Flaky Easy Vegan Pie Crust appeared first on Make It Dairy Free.

If you are looking for a delicious chocolate dessert, then you are going to love these healthy vegan black bean brownies.

We do have another gluten free black bean brownie; however, we were being asked for an even healthier version – specifically one that was oil free and free of refined sugar.

Still, our main goal was even though we wanted to provide you with a healthier chocolate dessert option; we didn’t want to sacrifice flavor or taste.

And yes, we know, can it really taste delicious? Yes, yes it can!

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Why You’ll Love Healthy Vegan Black Bean Brownies

On Hand Ingredients

We always try as much as possible, to use ingredients that most people have in their pantry and this recipe is no exception.

This recipe only uses 10 ingredients and almost everything is one that most people have stocked in their pantry at all times if you do regular baking.

Easy Clean Up

All of the ingredients for this recipe go into a food processor to blend and then pour directly into a baking dish. That means less dishes for you in the end and an easy clean up process!

Great Taste

Through everything, what you’ll love most of all is that you can have a healthier delicious chocolate treat that still tastes great!

Healthy Vegan Black Bean Brownies Ingredients

Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this black bean brownie recipe:

The ingredients that you need are: 

• black beans – black beans are acting as a source of flour for this recipe. The biggest thing to note when using beans is to make sure that you get them as dry as possible
• cocoa powder – we are using dutch processed cocoa for this recipe, but you can use any unsweetened cocoa that you have on hand
• almond butter – the nut butter acts as a binder for the recipe helping to hold everything together and give a delicious nutty taste to the recipe as well
• salt – salt helps to heighten and bring out the flavors of the dish
• oats – oats are also helping with the binding and keeping this recipe completely gluten free
• maple syrup and coconut sugar – we are using two different natural sugars in this recipe to help with the sweetness. The liquid and non-liquid versions helps to give the perfect balance of texture, as well as a delicious balance in sweetness
• vanilla – like salt, vanilla helps to only enhance the flavors of all the other ingredients
• baking powder – this helps with the rising of the brownies with the rest of the ingredients
• dairy free chocolate chips – who doesn’t love more chocolate and we love adding chips for a bit of a difference in texture as well

Substitutions and Variations:

• black beans – we do not recommend you swap the black bean with other beans
• almond butter – other nut butters or sunbutter can be used to replace almond butter in this recipe. Note that the difference in taste can affect the ending taste of the recipe. You can make your own nut butter easily as well!
• oats – you could swap with almond flour, but you will need to measure by weight
• sugar – maple syrup can be replaced with agave or date syrup. Coconut sugar could be replaced with brown sugar.
• nuts– if you love nuts in your recipe, feel free to chop some up and add them to your recipe

Step by Step Instructions:

Into a food processor, you want to pour all your ingredients except your non-dairy chocolate chips. Then process until smooth, uniform consistency is obtained.

Then, remove the center blade for your food processor and fold in the chocolate chips. Stir together and then add your mixture to a parchment lined 8×8 baking dish and spread into an even layer.

Then bake until set. Remove and let cool.

Frequently Asked Questions:

What other gluten free vegan dessert recipes should I try?

Obviously once you try this and realize how delicious vegan desserts can be, you’ll want to try more.  Here are some amazing dairy free dessert recipes that you should try: 

• Gluten Free Vegan Chocolate Chip Cookies
• Gluten Free Vegan Banana Bread
• Gluten Free Vegan Cinnamon Rolls

Most of our vegan cake recipes can also be made gluten free with a gluten free one-to-one flour blend.

Pin these healthy vegan black bean brownies for later! 

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Vegan Black Bean Brownies

These healthy vegan black bean brownies show that you can have a delicious vegan dessert while still being gluten-free, oil-free and refined sugar free!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 16 brownies

Calories 163kcal

Author Andrew Bernard

Ingredients

• 15 oz can black beans, drained, rinsed and thoroughly dried* (425g)
• ½ cup almond butter (125g)
• ½ cup rolled oats (45g)
• ⅓ cup maple syrup (105g)
• 2 tablespoon coconut sugar
• 2 tablespoon dutch processed cocoa powder
• 1 tablespoon vanilla
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup dairy free chocolate chips (125g)

Instructions

• Drain, rinse, and completely dry your beans.* Preheat your oven to 350 degrees and grease an 8X8 pan. 
• In a food processor, add all your ingredients except chips and process until a smooth consistency. Remove center of the food processor and add in chips. Stir. Pour the brownie mixture into the greased pan. 
• Bake for 18-20 minutes or until a toothpick inserted comes out clean. 
• Let sit for 15 minutes before cutting. Cut into 16 brownies (or desired size).

Video

Notes

*See notes in post about how to dry the beans if unsure

**See post for notes about Top 8 Allergy Free variation

***Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

See post for tips and tricks, such as how to make a smaller amount. 

Nutrition

Serving: 1brownie | Calories: 163kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 39mg | Potassium: 202mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2IU | Calcium: 61mg | Iron: 2mg

The post Healthy Vegan Black Bean Brownies (Oil-Free) appeared first on Make It Dairy Free.

Move over banana bread, because there’s a new showstopper in town. This vegan banana bundt cake is going to elevate your ripe banana loving self to new levels!

Banana breads are amazing, don’t get us wrong. We know this. In fact, we love banana bread so many we have 7 different vegan banana bread options.

We wanted to take the concept of banana bread and cake and mesh them together for people that love the banana flavor but really want to wow someone!

This vegan banana bundt cake does just that! It really wows someone with that classic, homey banana feeling that will give them all the warm and fuzzy memories!

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WHAT INGREDIENTS DO YOU NEED TO MAKE THE BEST VEGAN BANANA BUNDT CAKE?

Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make vegan banana bundt cake:

• Dairy Free Milk – Using milk instead of water adds more flavor into the recipe. We have tried this with both oat and almond and there’s not much of a difference honestly. Use either unsweetened plain or unsweetened vanilla flavored milk, but you don’t want any sweetened milk in this already sweet recipe.
• Apple Cider Vinegar – Since there are no vegan buttermilks on the market, we use acid to mix with the dairy free milk to make a vegan buttermilk. Acid helps tenderize gluten and therefore making a softer cake.
• Flour – The star of the show, we only used all-purpose flour here because we wanted this recipe to be as accessible as possible for everyone.
• Vegan Brown Sugar – Light brown sugar is what we are using. To help with sweetness and moisture. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
• Bananas – You want your bananas to be very ripe so that flavor really comes through without the addition of extracts.
• Oil – You want to use a neutral oil – canola or vegetable. Oil helps the moisture in your cake but also helps by slowing down the formation of gluten that yields a very tender and fluffy cake – isn’t that what we all want!
• Applesauce – We use unsweetened applesauce as our egg replacer. It has a neutral flavor and is easy to use.
• Creme of Coconut – This is different than canned coconut milk as it’s thicker and usually sweetened.
• Powdered Sugar – Using powdered sugar not only helps with sweetness, but also helps with making sure that the consistency of our glaze is just how we want it

SUBSTITUTIONS AND VARIATIONS:

• Dairy Free Milk – Any dairy free milk that you like can be used in this. The important thing is just not using a sweetened milk in this already sweet recipe.
• Acid – You can use white vinegar or lemon juice if that’s all you have
• Flour – Cake flour could be swapped for all or half of the all-purpose flour. Also an all-purpose or 1:1 gluten free flour could be used.
• Vegan Brown Sugar – While we haven’t tried, you could replace this with a coconut sugar or date sugar
• Oil – Melted coconut oil could also be used here and it is normal for it to resolidify when mixing. It will melt back down again when baking. Vegan butter could also be used. Alternatively, you could use applesauce (same amount) of even half oil, half applesauce if you are trying to reduce your oil consumption.
• Applesauce- Flax egg, chia egg, dairy free yogurt, and other purees like sweet potato or pears will also work for this recipe.
• Creme of Coconut – canned coconut milk will also work for this recipe. You only want to use the full fat, thick part on the top of a can

Tips for how to make the best vegan banana bundt cake:

See below tips and tricks for making this vegan banana cake perfect! 

1. Follow the instructions pretty please. Cake baking is a science, especially when making a dairy free/vegan cake. Every step has a purpose to ensure the perfect vegan cake.
2. While we don’t do it in the video or the recipe, if you are not comfortable baking, we highly recommend sifting the ingredients into the bowl. This loosens the ingredients and make sure there are no clumps leading to a more airy cake.
3. Make sure to grease your pan. No one likes a cake that can’t come out of the pan. It’s one of the most frustrating things and doing these two things will helps.
4. When the cake is cooked, remove from oven and place on a cooling rack to allow it to cool evenly. 
5. Do not add the glaze until the cake has cooled for at least 15 minutes. Otherwise the cake will just soak up the glaze.

Frequently Asked Questions:

Do I have to use a bundt pan?

Fortunately, we have great news! You don’t have too!

Just pour the cake batter into the cake pans of your choice and adjust the time depending on your cake.

What other frosting ideas could I use on this vegan banana cake?

If you don’t want to use the glaze, but instead want an actual frosting, other ideas for how to frosting a this cake are:

• Using Dairy Free Whipped Topping (Homemade “Cool Whip”)
• Vegan Vanilla Frosting
• Vegan Strawberry Frosting
• Vegan Buttercream Frosting

What are other vegan cake recipes I can make?

We love cake and if you are reading this, then we know you do to. Here’s a few of our other options:

• Vegan Brooklyn Blackout Cake
• Vegan Coconut Cake
• Vegan Strawberry Cake 
• The Best Vegan Chocolate Cake
• Vegan Carrot Cake
• The Best Vegan Chocolate Lava Cakes
• Vegan Lemon Pound Cake
• Vegan Chocolate Mug Cake

Get all our vegan cake recipes!

Pin this vegan chocolate cake for later!

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Vegan Banana Bundt Cake

The Vegan Banana Bundt Cake is the most decadent way to use up those ripe bananas! Moist, rich, and so soft!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 16 slices

Calories 462kcal

Author Andrew Bernard

Ingredients

For the Cake

• 1 ½ cups non-dairy milk
• 1 ½ tablespoon apple cider vinegar
• 3 cups all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon, optional
• 4 ripe bananas (about 2 cups mashed)
• ¾ cup neutral oil (or melted vegan butter)
• ¾ cup unsweetened applesauce
• 2 cups brown sugar
• 2 teaspoon vanilla
• 1 cup chopped walnuts or pecans, optionals

For the Glaze

• 1 can creme of coconut, (click link to see product we used)
• 2 tablespoon non-dairy butter, softened (optional)
• ¼ cup maple syrup
• ½ cup powdered sugar

Instructions

For the cake

• Preheat oven to 350F. Grease a bundt pan. Set aside.

  In a small bowl, add non-dairy milk and vinegar together. Set aside for 10 minutes. (This makes vegan buttermilk).
• In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon if adding. Set aside.
• In a large bowl, mash bananas until no large chunks remain. When ready, add in vegan buttermilk mixture, oil, applesauce, brown sugar, and vanilla. Whisk together until well combined.
• Slowly add dry stuff to wet in 4 portions, mixing just until combined after each. Do not overmix.
• Add batter to greased bundt pan and bake for 50-55 mins until toothpick comes out clean.

For the Glaze

• Using a mixer, cream together the coconut creme and butter. Pour in the maple syrup and beat until combined. Add in the powdered sugar and blend once more. 
• Pour once cake has cooled for at least 15 minutes.

Nutrition

Serving: 1slice | Calories: 462kcal | Carbohydrates: 63g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 70mg | Potassium: 381mg | Fiber: 2g | Sugar: 39g | Vitamin A: 111IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 3mg

The post Vegan Banana Bundt Cake appeared first on Make It Dairy Free.

Carrots aren’t the first thing you think of to put into a cake (or cupcake in this case), but that doesn’t mean that the sweetness from the carrots doesn’t do something amazing once you do. If you have never had vegan carrot cake cupcakes, then you are in for a treat here (pun intended).

For many, spring holidays, like Easter, are the prime time to make carrot cake or cupcakes because they are in season. But that doesn’t mean they are only a spring treat. These vegan carrot cake cupcakes are perfect year round.

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What ingredients do you need to make dairy free carrot cake cupcakes ?

In order to make this vegan carrot cake cupcake recipe you’ll need 14 ingredients! Most of them are pantry staples, making this a great recipe in a pinch. You’ll need a few more, depending on the frosting that you choose. 

Full amounts of each ingredients is listed In the printable recipe card below.

The ingredients that you need for these vegan carrot cake cupcakes are: 

• carrots – obviously we need carrots for carrot cake cupcakes. You can use baby carrots or large carrots. We find large carrots easier to grate/shred, so we would recommend those as well.
• flour – All-purpose flour because we wanted this recipe to be as accessible as possible for everyone.
• dairy free milk – Using milk instead of water adds more flavor into the recipe. We have tried this with both oat and almond and there’s not much of a difference honestly. Use either unsweetened plain or unsweetened vanilla flavored milk, but you don’t want any sweetened milk in this already sweet recipe.
• apple cider vinegar – Since there are no vegan buttermilks on the market, we use acid to mix with the dairy free milk to make a vegan buttermilk. Acid helps tenderize gluten and therefore making a softer cake.
• brown sugar – Brown sugar is what we are using for moisture and sweetness. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
• maple syrup – just a different type and a liquid sweetener for more moisture
• oil – You want to use a neutral oil – canola or vegetable. Oil helps the moisture in your cake but also helps by slowing down the formation of gluten that yields a very tender and fluffy cake – isn’t that what we all want!
• vanilla and almond extracts – extracts help to build flavor levels and we are using both vanilla and almond here to really play off the carrots for an even better taste
• salt –  this helps enhance the flavor and while you may be tempted to reduce or omit, we encourage you not too
• baking powder and baking soda – added to cake for leavening purposes
• cinnamon and nutmeg – warming spices that are added to enhance the flavor of the cupcakes even more

Substitutions and Variations:

• flour – If needed you can use a gluten free 1:1 flour blend here
• apple cider vinegar – white vinegar or lemon juice would also work for this recipe
• brown sugar – granulated date or coconut sugar could be used as a replacement.
• maple syrup – just a different type and a liquid sweetener like agave or date syrup could be used
• oil – melted, but not hot, vegan butter can be used as a replacement
• vanilla and almond extracts – you can replace the almond extract with vanilla extract only
• pecans or walnuts – nuts are a great addition if you can have them to carrot cake cupcakes
• raisins – while not everyone likes them, some people love them in carrot cake, so they are an optional ingredient

We don’t recommend making any other changes. Please note that while we say these are substitutions, they have not all be tested and making any changes to the original recipe will affect the outcome.

Frequently Asked Questions for Vegan Carrot Cake Cupcakes:

What are other dairy free desserts recipes that I can make?

Whether you are having a dessert bar of deliciousness at your next get together, or you just want to have even more amazing dairy free desserts at the ready, we recommend you trying out some of these delicious non-dairy desserts (all are vegan): 

• Dairy Free Brownies
• The Best Dairy Free Lemon Pound Cake
• Triple Chocolate Dairy Free Cookies
• Dairy Free Chocolate Cake
• Perfect Dairy Free Apple Pie 
• Dairy Free Cinnamon Rolls  (could be breakfast or dessert)

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Vegan Carrot Cake Cupcakes

These easy vegan carrot cake cupcakes are the perfect spring dessert recipe. Perfectly soft and full of flavor! One bowl for fast cleanup!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24 cupcakes

Calories 203kcal

Author Andrew Bernard

Ingredients

• 1 ½ tablespoon apple cider vinegar
• 1 ¼ cups dairy free milk (300ml)
• 1 cup brown sugar (200g)
• 1 cup vegetable oil (225g)
• ½ cup maple syrup (165g)
• 1 tbsp vanilla extract
• ¼ teaspoon almond extract
• 2 cups shredded carrot (180g)
• 3 cups all-purpose flour (regular or 1:1 Gluten Free Blend) (360g)
• 4 teaspoon baking powder
• 2 teaspoon cinnamon
• 1 tsp baking soda
• ¼ teaspoon nutmeg
• 1 teaspoon salt
• 1 cup chopped walnuts (or pecans) optional (125g)
• ½ cup raisins, optional (80g)

Frosting (Pick one)

• vegan cream cheese frosting
• vegan vanilla frosting

Optional

• vegan caramel sauce

Instructions

• Preheat oven to 350 degrees F (177C). Line cupcake pans with liners. Set aside.
• In a large bowl, add apple cider vinegar and dairy free milk. Let sit for 5-10 minutes to curdle. Once ready, to the same bowl, add in brown sugar, oil, maple syrup, vanilla and almond extracts, and carrots. Whisk together.
• Then, into the same bowl, add flour, baking powder, cinnamon, baking soda, nutmeg and salt. Whisk just until combined. DO NOT OVERMIX.
• Add nuts and raisins, if adding. Fold until just combined.
• Place in cupcake wrappers until ½ full.
• Bake for 25-30 minutes or until toothpick inserted comes out clean. 
• While baking make frosting below or choose another option from the post.
• Let cool to touch and then use frosting of choice to decorate. 

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Facts do not include optional frosting or other ingredients.

Nutrition

Serving: 1cupcake | Calories: 203kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 160mg | Potassium: 165mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1831IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg

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If you love chocolate and peanut butter together, then you know that vegan peanut butter eggs during spring time are absolutely amazing.

Okay, likely if you enjoy peanut butter eggs, you may not have had a vegan version of them.

Imagine a Reese’s peanut butter cup, but shaped like an egg. It’s pretty much exactly the same; however, before being vegan we used to swear that the peanut butter eggs tasted way better than the traditional Reese’s peanut butter cups.

These vegan peanut butter eggs are really easy to make. They do take some time because you have to let it set up in a few stages, but overall, you’ll be shocked at how simple the process is!

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What ingredients do I need to make vegan white chocolate peanut butter cups?

If you’ve read to here then you know what I’m going to say at this point.  You only need 7 total ingredients to make these vegan peanut butter cups.  I mean it doesn’t get much easier than that. 

Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make vegan Reese’s cups:

• peanut butter – obviously we can’t have peanut butter cups without peanut butter itself! You can use crunchy or creamy! Both will work
• dairy free butter – we are using vegan butter for richness in the center of the filling
• dairy free milk – any non-dairy milk will work so go with your favorite! Since we are adding sugar to this recipe, we’d recommend going with an unsweetened variety
• powdered sugar – when combined with the vegan butter and peanut butter, the powdered sugar helps to make essentially a fudge like substance which is what we use for the filling
• vanilla – this adds sweetness but also helps elevate the other flavors
• vegan chocolate chips – for a long time it was hard to find vegan chocolate chips; however, it’s becoming easier and easier. If you have an extreme sweet tooth, then you’ll likely want to use semi-sweet chocolate; however, if you want a bit more balance and not such a sugar shock then you can use dark chocolate chips (or even do a mix of half and half semi-sweet and dark)
• salt – while this ingredient is optional, it does really help the flavors pop!

That’s it!  Those are your 7 ingredients! 

SUBSTITUTIONS AND VARIATIONS

• peanut butter – this recipe will work with any nut butter or sunflower butter if you need to swap. Just be mindful that it will alter the taste
• dairy free butter – you could swap this with coconut oil, but we highly suggest using the non-dairy butter
• vegan chocolate chips – try this with vegan white chocolate as well. Especially if you want to dye the eggs different colors!

Frequently Asked Questions:

What molds are you using?

For both the regular size vegan peanut butter cups and the mini peanut butter cups, we used molds found on Amazon.  

These specifically – 

• Regular Size Cups
• Mini Cups

For the vegan peanut butter eggs mold, we found that in a store, but Amazon has very similar ones

• large eggs (like seen in photos)
• smaller egg mold
• eggs and chocolate bunnies

You could also do an egg shaped cookie cutter. 

WHAT OTHER VEGAN DESSERTS SHOULD I TRY?

If you are looking for a healthy treat, you can definitely try our peanut butter banana smoothie.  If you are looking for a different vegan peanut butter recipe, then you must try our vegan peanut butter cookies! 

Other delicious vegan desserts that you may want to try would be: 

• Vegan Chocolate Lava Cakes
• Dairy Free Apple Pie 
• Vegan Carrot Cake
• Easy Vegan Peach Cobbler
• Vegan M&M Rice Krispies
• Vegan Lemon Pound Cake
• The Best Vegan Chocolate Cake

See even more dairy free and egg free desserts on our website! 

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Vegan Peanut Butter Eggs

These easy vegan peanut butter eggs are so easy to make! Perfect chocolate outside with soft peanut butter fudge inside! You'll love them! Can be Top 8 allergen free if needed.

Course Dessert

Cuisine American

Prep Time 35 minutes minutes

Cook Time 0 minutes minutes

Harden Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 eggs

Calories 419kcal

Author Andrew Bernard

Equipment

• Silicone Egg Mold

Ingredients

• 1 ½ cups peanut butter (can sub with other nut or sunflower butters)
• ¼ cup dairy free butter
• 3 tablespoon dairy free milk
• 1 teaspoon vanilla
• 1 cup powered sugar
• ¼ teaspoon salt
• 3 cups vegan chocolate chips (semi-sweet, dark or mix of both)

Instructions

• In a large mixing bowl, cream together peanut butter and dairy free butter. 
• Add in vanilla and dairy free milk. Beat just until combined.  
• Slowly add in the powdered sugar and salt if adding until everything is well combined. 
• Fill molds half way with the peanut butter mixture and place in the freezer for 30 minutes. 
• When ready, melt vegan chocolate and then dip the frozen peanut butter mixture into the chocolate.  Let any excess run off and place back into mold.  Alternatively you can add 1-2 tablespoon of melted chocolate into the mold, spread up the sides, add peanut butter mixture and then spread more on the top.

  *you do not want a thick layer of chocolate 
• Place in fridge for 30 minutes or until hardened. 
• Can be stored at room temperature, in the fridge or in the freezer. 

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Affiliate link for molds we use: 

• large eggs (like seen in photos)
• smaller egg mold
• eggs and chocolate bunnies
• Regular Size Cups
• Mini Cups

Nutrition

Serving: 1piece | Calories: 419kcal | Carbohydrates: 28g | Protein: 11g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 327mg | Potassium: 298mg | Fiber: 3g | Sugar: 22g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Easy Vegan Peanut Butter Eggs appeared first on Make It Dairy Free.

Vegan Bunny Cupcakes are absolutely adorable for the spring! And no, you don’t have to celebrate Easter to enjoy these spring festive vegan cupcakes!

We have made these two different ways now – with our vegan carrot cake cupcake recipe and with our vegan vanilla cupcake recipe.

Either way you make these, they are simple, classic, soft, moist and delicious!

Whether you need this recipe for a spring party or just because, it will be enjoyed by everyone!

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What ingredients do you need to make vegan bunny cupcakes?

In order to make this vegan vanilla cupcake recipe you need just 9 ingredients! You’ll need a few more, depending on the frosting that you choose. 

Full amounts of each ingredients is listed In the printable recipe card below.

The ingredients that you need for these vegan vanilla cupcakes are: 

• Flour – All-purpose flour (regular or Gluten Free 1:1 blend) because we wanted this recipe to be as accessible as possible for everyone.
• Carrots – a great way to get nutrients into your cupcakes, but also some additional natural sweetness from the ingredients as well
• Brown Sugar – Brown sugar is what we are using for moisture and sweetness. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
• Baking powder – added to cake for leavening purposes
• Applesauce – what we are using for our egg replacer.
• Salt – this helps enhance the flavor and while you may be tempted to reduce or omit, we encourage you not too
• Oil –  You want to use a neutral oil – canola or vegetable. Oil helps the moisture in your cake but also helps by slowing down the formation of gluten that yields a very tender and fluffy cake – isn’t that what we all want!
• Vanilla Extract – we are keeping it simple with extract for this recipe since it’s an ingredient that most people already have in their pantry
• Unsweetened Dairy Free Milk– Using milk instead of water adds more flavor into the recipe. We have tried this with both oat and almond and there’s not much of a difference honestly. Use either unsweetened plain or unsweetened vanilla flavored milk, but you don’t want any sweetened milk in this already sweet recipe.
• Apple Cider Vinegar – Since there are no vegan buttermilks on the market, we use acid to mix with the dairy free milk to make a vegan buttermilk. Acid helps tenderize gluten and therefore making a softer cake.
• Vegan White Chocolate – We use vegan white chocolate in both the bunny face and the vegan white chocolate buttercream

SUBSTITUTIONS AND VARIATIONS:

• Apple Cider Vinegar – You can use white vinegar or lemon juice if that’s all you have
• Vanilla – to kick up the flavor a bit, try use vanilla bean powder or vanilla bean paste

Other frosting ideas are also available further down in the post.

FREQUENTLY ASKED QUESTIONS:

HOW DO I MAKE THIS VEGAN BUNNY CUPCAKES LOOK EXACTLY LIKE YOURS?

We get it. No one likes “Pinterest fails”. You see something and think, “that’s out of my league, no way I’m trying that.” Take a deep breathe and instead say, “I’m going to following these steps and make the best cupcakes I’ve ever made.”

Step 1: It’s all about positive thinking. 

Step 2: You need to follow some really important tips that we’re going to share with you on how to make the best allergen friendly bunny cupcakes that actually looks like it came from a bakery.  Your guests (and yourself) are going to be blown away. 

Here’s our tips for making this cupcake recipe look exactly like ours in the picture: 

1. Follow the instructions pretty please. Cake baking is a science, especially when making a dairy free/vegan cake.  The sifting and exact ingredient amounts are very important. Every step has a purpose to ensure the perfect dairy free vanilla cupcake.
2. Make sure that you evenly distribute the cupcake batter.
3. Do not overfill the cupcake tins. You should only fill them ½ way. Otherwise they will rise too much and spill out a little.
4. When the cupcakes are cooked, remove from oven and place on a cooling rack to allow the cakes to cool evenly. 

Tips for piping:

1. We used an open star piping tip.
2. Use a piping bag and a large round tip and pipe frosting in a circular motion from the inner middle to the outer edge.

Tips for bunny ears:

1. Make sure you are only drawing on wax paper so it easily comes off.
2. Don’t go heavy on the chocolate.

WHAT ARE SOME OTHER VEGAN FROSTING IDEAS FOR THESE VEGAN BUNNY CUPCAKES?

One great thing about cakes is that you can mix and match frostings! We absolutely love doing this. Some ideas for vegan cake frostings are: 

• Vegan Vanilla Frosting
• Vegan Buttercream Frosting
• Vegan Chocolate Frosting
• Vegan Strawberry Buttercream

Leave a comment below and tell us what frosting flavor you want to see next! 

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Vegan Bunny Cupcakes

These amazing spring festive vegan bunny cupcakes are perfect for Easter and other spring holidays! Soft, decadent, moist and absolutely adorable.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24 cupcakes

Calories 409kcal

Author Andrew Bernard

Ingredients

• 1 tablespoon apple cider vinegar
• ¾ cup dairy free milk
• 1 cup brown sugar
• 1 cup vegetable oil (*See post for allergies)
• ½ cup maple syrup
• ½ cup unsweetened applesauce
• 2 tsp vanilla
• 2 cups shredded carrot
• 3 cups all-purpose flour (regular or 1:1 Gluten Free Blend)
• 4 teaspoon baking powder
• 2 teaspoon cinnamon
• 1 teaspoon salt
• 1 tsp baking soda
• ½ teaspoon nutmeg
• ½ – 1 cup chopped walnuts (or pecans) (*Omit for nut allergy)

Vegan White Chocolate Buttercream Frosting + Bunny Shapes

• 9 oz vegan white chocolate, divided
• 1 cup vegan butter, softened
• 2 cups powdered sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• 2 tablespoon dairy free milk
• red food coloring
• 48 vegan mini semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees. Line cupcake pans with liners.
• In a large bowl, add apple cider vinegar and dairy free milk. Let sit for 5 minutes. Add in brown sugar, oil, maple syrup, applesauce and vanilla. Beat until combined.
• Add in shredded carrots. Blend together again.
• Add flour, baking powder, cinnamon, salt, baking soda and nutmeg. Beat together just until combined. DO NOT OVERMIX.
• Add nuts, if adding. Fold until just combined.
• Place in cupcake wrappers until ½ full.
• Bake for 20-23 minutes or until toothpick inserted comes out clean. 
• While baking make frosting below or choose another option from the post.
• Let cool to touch and then use frosting of choice to decorate. 

Frosting

• Melt vegan white chocolate in the microwave on 15 second increments stirring after each. Place 4 oz in a small bowl and with the remaining melted chocolate, divide in two separate bowls evenly. Let cool for 10-15 mins until it is no longer warm to touch.
• While waiting to cool, in a large bowl, cream vegan butter with a hand mixer or stand mixer until whipped. Turn mixer to low and slowly add the cooled 4 oz of white chocolate, mixing until well combined.
• Next add in powdered sugar ½ cup at a time until well combined. Then add salt and vanilla extract. Finally, turn mixer down once more and add dairy free milk to frosting. Slowly increase the speed of your mixer and let run for 30-60 seconds until desired piping consistency is reached.

For the Bunny Faces

• Lay out a sheet of wax paper on a baking sheet. Place 1-3 drops of red food coloring into one of the remaining bowls of white chocolate and stir to turn pink.
• With a piping bag with a fine tip, add the remaining white melted chocolate and make 48 circles about the size of a dime.

  In another piping bag with a fine tip, add the pink chocolate and make 24 triangles slightly smaller than the circles.

  Lastly, with the white chocolate make 48 2-3 inch oval outlines, then lay down. toothpick so 2 inches is sticking out. Fill in with the remaining pink chocolate.

  Let cool completely.

To Assemble

• Make sure cupcakes are completely cool before pipping. Pipe a flat circle of frosting on the top of the cupcake.

  Push in 2 bunny ears. Add two chocolate chip eyes, one pink triangle for nose, and two white bunny cheeks.

  Repeat with remaining cupcakes! Serve!

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Facts do not include optional frosting

*You can also use our vegan vanilla cupcakes recipe if you’d prefer

Nutrition

Serving: 1cupcake | Calories: 409kcal | Carbohydrates: 57g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Sodium: 212mg | Potassium: 230mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2417IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg

The post Vegan Bunny Cupcakes appeared first on Make It Dairy Free.

We had never had beignets until we went to Disney, but it was an immediate love story. The soft, warm dough, topped with powdered sugar is something to get everyone excited about. And today, we’re making vegan beignets that are just as delicious as that first bite we took years ago.

What are beignets?

Beignets traditionally are made from a pâte à choux, however, some versions are also made from a yeasted dough and that’s the variation we are going to make today. Essentially it’s a fried dough that is then covered in powdered sugar, though there are different variations all over the world.

In the United States, New Orleans, made this dish popular by serving at breakfast with the powdered sugar, especially at the world famous Cafe du Monde.

Beignets are meant to be eaten very soon after they are fried and eaten hot and fresh. They can also be served as a dessert.

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Vegan Beignets INGREDIENTS:

Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these Vegan Beignets:

• flour – we use bread flour for the recipe to give it the perfect texture
• vegan sugar – Cane sugar is what we are using. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
• yeast – we are using active dry yeast so that we get the perfect bloom and rise out of the dough
• non-dairy milk– we want a rich dough so we are using non-dairy milk here. While any non-dairy milk will work, you will get the best vegan beignets if you use a thicker non-dairy milk like creamy oat or soy. Canned coconut milk will also work, but will get a hint of coconut flavor that is not traditional in beignets
• baking soda – this is helping us get a rise out of the dough when we fry it

SUBSTITUTIONS AND VARIATIONS:

• flour – you can use all purpose flour. We have not tested this to be gluten free
• vegan sugar – swap with date or coconut sugar
• yeast – you can use instant yeast as well

We don’t recommend other changes.

Frequently Asked Questions:

WHAT DO BEIGNETS TASTE LIKE?

Beignets are light, airy and fluffy. They are similar to donuts; however, they are risen more, not as sweet inside, and they are fluffy and have somewhat of a hollow center. The corners are crispy and the middle is softer and delectable.

WHAT’S THE DIFFERENCE BETWEEN A DONUTS AND A BEIGNET?

Both donuts and beignets are very similar. Both use yeasted dough that has been sweetened. Donuts dough typically are sweetened more; while beignet dough is just a hint of sweetness and then more is added to the top at the end. Beignets are traditionally square, whereas most donuts are round with a hole in the middle.

CAN I MAKE THESE VEGAN BEIGNETS TOP 8 ALLERGEN FRIENDLY?

There is flour, dairy free milk, and vegan butter in this recipe.
If you are completely Top 8 Free, use an alternative dairy free milk like oat or hemp for this recipe.  You could also use water.
For the vegan butter, use a soy free version like Flora or Earth Balance soy free.

We cannot recommend a gluten free flour to use with this dough at this time.

CAN YOU FILL BEIGNETS WITH A FILLING?

While it’s not traditional, you definitely can. The easiest way to fill a vegan beignets is to use the end of a chopstick or a small metal funnel tip. Move it around to make a hole to fill. You just need to do this at the edge as the inside of a beignet is already hollow 
Then use a piping tip with piping bag to fill the beignets.  Pull out as you fill until it’s no longer inserted. 

If you don’t have a piping bag, you could tip a small tip off a zipped sandwich bag and try your best to get it directly into the hole but this won’t be as easy.

ARE BEIGNETS SERVED FOR BREAKFAST OR DESSERT?

In New Orleans, where beignets are famous in the US, beignets are served as both a breakfast and a dessert option. The choice is yours on how you want to serve them as they are delicious no matter what time of day you are serving.

HOW LONG ARE FRIED VEGAN BEIGNETS GOOD FOR?

Beignets are best eaten fresh while still warm. Within a few hours they will still be great. If you do need to store, we recommend not adding powdered sugar on top of those, and storing in an air tighter container for 2-3 days. To reheat, we recommend an air fryer or oven for a few minutes until crispy at 350 degrees F.

CAN I USE INSTANT YEAST INSTEAD OF ACTIVE DRY TO MAKE VEGAN BEIGNETS?

Instant yeast rises faster and less of an issue for people who aren’t used to making yeasted dough. So it can be used as well.

DO I HAVE TO USE A STAND MIXER?

No, not at all. We prefer it, but it’s not a requirement. You can make this recipe with a bowl and a silicone spatula. But the kneading by hand will be the hardest part.

What other vegan donut ideas could I make?

If you love donuts as much as us, then you may want even more recipes! Here’s some more ideas!

Yeasted Donuts

• Black Chocolate Brioche Vegan Donuts
• Strawberry Cream Filled Vegan Donuts
• Fried Vegan Donut Holes
• Chocolate Cream Filled Vegan Donuts

Cake Like Donuts

• Vegan Chocolate Donuts
• Vegan Maple Donuts
• Glazed Vegan Donuts
• Vegan Eggnog Donuts
• Vegan Apple Cider Donuts

Also try our Vegan Apple Cider Donut Cake!

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Vegan Beignets

We are putting our own spin on our yeasted dough to make these incredible, mouth-watering vegan beignets that will have you feeling like you're sitting in a french cafe!

Course Breakfast

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising TIme 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 30 beignets

Calories 170kcal

Author Andrew Bernard

Ingredients

For the Dough

• 2 ¼ teaspoon active dry yeast* (this equals 1 packet)
• ⅔ cup vegan cane sugar
• 1 cup warm water (no higher than 115 F/46 C)
• ½ cup non-dairy milk, warm (any will work, but thicker ones like creamy oat, soy or coconut milk are better)
• ⅓ cup vegan butter, melted but NOT hot
• 4- 4 ½ cups bread flour, divided
• ½ teaspoon salt
• ½ teaspoon baking soda

Additional Ingredients

• 1 qt vegetable oil, for frying
• ½ -1 cups powdered sugar

Dipping

• vegan caramel sauce

US Customary – Metric

Instructions

For the Dough

• In a stand mixer bowl, with a dough hook attachment, (or a large bowl) add the warm water, sugar, and yeast. Whisk together. Let sit for 5 minutes or until it blooms. Add in warm non-dairy milk and melted butter. Combine again.
• Add 4 cups (480g) of flour, salt, and baking soda. Turn stand mixer onto low and knead until smooth and begins to pull away from the bowl (about 5 minutes). Dough should be soft and pretty sticky. If too sticky (kind of wet) use the additional flour, ¼ cup (30g) at a time.
• Spray bowl, form into a ball and place ball inside. Cover with a towel or plastic wrap and let sit for 1-2 hours in a warm, draft free place until doubled in size.
• After it has risen, lightly flour a surface and roll out dough into a rectangle to be about a ¼ inch thick. Use a pastry cutter or pizza cutter and cut 2 ½ or 3 inch squares (you should get about 24-30 squares)
• Heat oil up to 350 degrees F (149 C). Fry for about 1 minute on each side. Carefully remove beignets from hot oil and place on a cooling rack with a sheet pan under it to catch the oil or a towel lined plate. 
• Repeat until all beignets are cooked.  Let cool for at least 5 minutes before topping with powdered sugar as desired. Serve with caramel dipping sauce if preferred. Best served warm and fresh.

Video

Notes

*You can use instant yeast as well.  It just won’t take long to see it activate together.

Nutrition

Serving: 1beignet | Calories: 170kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 76mg | Potassium: 34mg | Fiber: 1g | Sugar: 7g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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The post Vegan Beignets appeared first on Make It Dairy Free.

One of my favorite things to do is veganize my mom’s recipes. She’s always been an inspiration to me in the kitchen and her food growing up tasted like a 5-course meals every night even when we didn’t have much. Today, I’m sharing her authentic vegan Jamaican bread pudding.

Bread pudding is a classic dessert that is very popular in many cultures, including Jamaica. It’s typically made with stale bread and then cream and eggs form a custard like mixture. It can be sweet or savory, though often sweet.

For this recipe, I decided to pair it with our homemade vegan brioche loaves that we made and let stale out overnight; however, you can use your favorite vegan bread.

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Frequently Asked Questions:

Can you make this a Top 9 Allergen Free Vegan Bread Pudding?

We do not currently have a gluten free dough recipe to recommend, although we are working to create one.  You can try this recipe with vegan gluten bread of your choice.

For the remaining ingredients, yes you can. 

Omit the nuts, use a safe non-dairy milk, replace the coconut milk with a thicker non-dairy milk like an extra creamy oat milk, and use a safe egg replacement of your choice.

Nothing else included in the recipe contains a Top 9 allergen. 

Can I prep vegan Jamaican bread pudding ahead of time?

For best results, this is great eating the same day it’s made; however, you can store this, covered, in the fridge for 3-4 days as well. Reheat in the oven or microwave until desired temp.

What other vegan Jamaican recipes can I make?

If you love Jamaican recipes as much as I do, then you will love these other recipes. Here’s some of our favorites:

• Vegan Beef Patties
• Authentic Jamaican Jerk Tofu
• Vegan Jamaican Rice and Peas
• Vegan Jerk Tofu Rice Bowls

Print

Authentic Vegan Jamaican Bread Pudding

This authentic Jamaican Vegan Bread Pudding is full of flavor, perfectly sweet, and the most deliciously soft and tender bread pieces mixed with a vegan custard.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 servings

Calories 787kcal

Author Andrew Bernard

Ingredients

• 16 oz vegan bread loaf* At least one day old, cut into 1-inch cubes (vegan versions of french bread, rolls, brioche, challah, muffins, etc will all work)
• ¾ cup liquid vegan egg (we used Just Egg)
• 14 oz full fat coconut milk
• 1 ¼ cups unflavored dairy free milk
• 1 cup brown sugar
• 2 tablespoon vanilla extract
• 1 ½ teaspoon ground cinnamon
• ¾ tsp ground nutmeg, divided
• ¼ teaspoon ground allspice
• 1 teaspoon salt, divided
• ½ cup raisins*, optional
• ¼ cup white rum, optional (Jamaican rum preferred)
• 1 tablespoon coarse sugar, for topping, optional
• ⅓ cup toasted pecans, coarsely chopped, optional

Vegan Vanilla Maple Glaze

• 1 cup powdered sugar, sifted
• 1 tablespoon maple syrup
• 2-3 tablespoon non dairy milk
• ½ tsp vanilla extract
• ⅛ teaspoon salt, optional

Optional

• vegan ice cream
• vegan caramel

Instructions

• Preheat the oven to 350° and lightly oil a 9 x 9 inch or 2 ½ quart baking dish.
• Add your chopped bread pieces into a large bowl and set aside.
• Into a blender add in liquid vegan egg, coconut milk, dairy free milk, brown sugar, vanilla, cinnamon, ½ teaspoon of the nutmeg, allspice and salt. Blitz on medium until mixture is well combined (Do not blend until ingredients are warm)
• Pour blender mixture in a medium sauce pan over medium heat. Stir consistently with a spatula or whisk to keep custard from curdling or burning. The mixture should begin to thicken and be ready in about 8-10 mins. If custard coats the spatula, it’s ready. Remove from heat.
• Stir in raisins and rum, if using, and pour the mixture over the bread pieces. Stir with a spatula to get everything coated. Let sit for 30 minutes to soak in the custard, stirring after 15 minutes.
• Spread the bread mixture into the prepared baking pan, pressing the cubes into the dish and distributing evenly. Sprinkle the top with coarse sugar. 

  *If using pecans, spread ½ the bread mixture and ½ the pecans. Then the rest of the bread mixture and pecans on top. 
• Bake 35-45 minutes, or until the bread is crisp and beginning to turn golden brown. A toothpick inserted into the middle should come out mostly clean or just a little moist.
• While bread pudding is baking, In a bowl, whisk together glaze ingredients until combined. 
• Remove the bread pudding from the oven and allow it to cool for 10-15 minutes. Top with the rest of ¼ teaspoon nutmeg.
• You can top with optional sauce, powdered sugar, homemade vegan caramel and/or dairy free ice cream. Serve warm or allow it to cool and set completely before serving. 

Notes

*We used our homemade vegan brioche for the bread – made the day before and then allowed to stale out

*We like to let the raisins soak in the rum for 1-2 hours ahead of time

*Nutrition values are only an estimate and may change depending on products used. 

Nutrition

Serving: 1cup | Calories: 787kcal | Carbohydrates: 123g | Protein: 14g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 834mg | Potassium: 413mg | Fiber: 4g | Sugar: 55g | Vitamin A: 704IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 7mg

The post Authentic Jamaican Vegan Bread Pudding appeared first on Make It Dairy Free.

Vegan Red Velvet Cake is a classic, but sometimes you don’t to make that much of a dessert. Or if you are like this house, you’d prefer cookies over cake. Luckily, these vegan red velvet cookies will hit the spot every single time.

The are the perfect combo of textures – having both a crispy outside and the gooey and soft middles. We absolutely love this combo together and know you will too!

We’re also really excited to be bringing you another vegan dessert option with white chocolate chips! As they become more and more available for everyone, we’re excited to be veganizing some awesome ideas.

They are also perfect for Valentine’s Day but also so much more!

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Tips on how to make the best Vegan Red Velvet Cookies recipe:

Here’s some easy tips on making the best vegan red velvet chocolate chip cookies recipe:

• Preheat the oven before you making your dough and let it preheat for at least 30 minutes.
• Use a cookie scoop to ensure uniform size of cookies so they bake at an even temperature.
• Don’t make substitutions unless you are aware of the changes it will make to your cookies
• Watch your cookies in the oven as all oven temperatures are different you may need to pull out your cookies earlier or leave longer

Vegan Red Velvet Cookies INGREDIENTS:

Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make this easy vegan dessert recipe:

• Flour – We are using all purpose flour for this recipe.
• Cocoa Powder – Red Velvet classic taste comes from the addition of cocoa powder, so we are using that in these as well
• Flax Egg – Our egg replacer of choice here. It’s simple to use and works perfectly while being neutral in flavor.
• Vegan Butter –  we need oil in cookies for moisture and the best texture. It also provides the richness we expect cookies to have
• Brown and Cane Sugar – We are using both brown and cane sugar. Obviously it’s about sweetening, but the amount of brown sugar we are adding here also helps with the softness of the cookies thanks to the presence of molasses. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
• Baking Powder and Soda– helps again with the softness and helping us get that thick texture
• Vegan White Chocolate Chips – We are using white vegan chips that you can now easily find. The Great Value Top 8 Free white chips are what we are using here as they are vegan friendly. Enjoy Life and Pascha are other brands.
• Red Food Dye– What we are using to get the iconic red color

SUBSTITUTIONS AND VARIATIONS:

• Flours – You could also do gluten free 1:1 flour blend like King Arthur or Bob’s.
• Flax Egg – You can sub with ½ cup applesauce. That would be our first preference, but you could also sub the same amount of banana, pumpkin or sweet potato puree, or non-dairy yogurt. Some of these may alter taste and texture.
• Brown and Cane Sugar – You can try coconut or date granulated sugars, but we have not tested these.
• Vegan Chocolate Chips – Try vegan semi-sweet chips or dark chocolate or a combination of them all for a different taste
• Red Food Dye – You could try beet powder for this, but we have not tested to see the color difference

Frequently Asked Questions on how to make the best Vegan Red Velvet Cookies:

Can I make these Top 8 Allergen Free?

Whether you have a gluten allergy or dairy or another Top 8, you will be happy to know that you can make these completely free of top allergens.

For the vegan butter, we would recommend using a soy free vegan butter, like Earth Balance soy free in the red tub

For gluten free, we have had the best of luck with King Arthur Measure for Measure flour.

Can I make any substitutions?

Besides the substitutions above for making Top 8 Allergen free, we are frequently asked if you can make them without vegan butter or swap out the sugar for a healthy sugar source.

The answer is yes, but. Yes, you can, but the taste and texture is obviously going to differ once you start making any changes.

For the butter you could make these Vegan Cookies with applesauce by replacing in the same amount.

For the sugar, we would recommend just replacing with a coconut sugar versus something else.

Can I prep these ahead?

Yes! Let cool completely and then leave in an air tight container on the counter for up to 5 days.

Can I freeze the dough?

Of course. Whether you want to eat the entire batch at one time or you just need a couple here and there, you can totally roll out what you need and then freeze the remaining batter in an air tight freezer container or bag

Can I refrigerate the dough until ready to use?

Absolutely! Make the dough ahead, cover the bowl and place in the fridge up to a week.

It does take very chilled cookies longer to cook so check after the recommended baking time and you may need an additional few minutes to finish your cookies.

What is vegan sugar?

In the United States, most sugar has been processed through bone char. While there are no animal parts left in the sugar, many vegans are not okay with the practice of using animal parts in the refining process.

This refers to white sugar, brown sugar, and powdered sugar.

One easy way to ensure that your sugar has not been processed with bone char is to look for Organic or Non-Gmo sugars as bone char is not allowed with either of these.

Some sugar packages also say bone char free.

This is not the case in most other countries.

Can I eat this cookie dough?

Many people believe that since there’s no eggs in the dough, that they could just eat the dough; however, flour is actually more a risk for salmonella poisoning than eggs.

For that reason, we do not recommend eating this dough.

However, we do have an edible vegan chocolate chip cookie dough that you can eat. As well as a gluten free edible vegan chocolate chip cookie dough.

Are chocolate chips vegan?

Traditionally, milk chocolate chips are not vegan; however, many dark chocolate chips can be vegan.

The main ingredient that makes a cookie not vegan is either milk or whey (whey powder). If those ingredients are not included in the ingredient list, then the chocolate chips are likely vegan.

You could also make your own vegan chocolate chips by following a homemade chocolate recipe and then piping chips instead.

Where do you find vegan white chocolate chips?

If you are looking to just find vegan white chocolate chips in the store, then you can absolutely find them. They are actually getting easier and easier.

Walmart’s Great Value Top 8 Free line of chocolate chips includes white chocolate chips and they are vegan friendly and affordable. Another option is Enjoy Life or Pascha.

What are other awesome vegan cookie ideas that I should make?

Whether you are doing a cookie exchange or you just want to switch up and make a new vegan cookie recipe, we have you covered.

We have over a dozen vegan cookie recipes that you can find when you click on our best vegan cookie recipes roundup.

We have everything from the salted caramel cookies you see above, as well as things like:

• vegan snickerdoodles
• vegan classic sugar cookies
• vegan peanut butter cookies
• vegan oatmeal cookies
• and more!

Just click here.

Pin these easy Vegan Red Velvet Cookies for later!

Print

Vegan Red Velvet Cookies

These vegan red velvet cookies are perfectly crispy on the outside with warm, soft middles! Deliciously perfect in every way!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 9 cookies

Calories 450kcal

Author Andrew Bernard

Ingredients

• 2 tablespoon ground flax seed
• 6 tablespoon water
• ½ cup vegan butter, softened
• 1 cup vegan brown sugar, packed
• ¼ cup vegan cane sugar
• 2-3 teaspoon red food dye
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 3 tablespoon cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon sea salt
• 1 ½ cups vegan white chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 375˚F (190˚C). Line a baking sheet with parchment paper. Set aside.
• In a small bowl, add the ground flax seed and water together. Set aside (this makes a flax egg)
• In a large bowl, add the softened vegan butter and both sugars. Beat together for 4-6 minutes or until light and creamy.
• Add in flax egg mixture, vanilla extract and red dye. Beat them just until combined (about 20-30 seconds). 
• Sift in flour, cocoa powder, baking powder, baking soda, and salt. Use a spatula to stir together just until combined. DO NOT OVERMIX.
• Fold in white chocolate chips. Scoop out cookies (4oz cookies using an ice cream scoop shown in photos).
• Bake the cookies for 12-14 mins. Remove from oven and let rest about 10-15 mins to set.
• Store any leftovers in an air tight container.

Video

Notes

 

See post for notes about Top 8 Allergy Free variation

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

 

Nutrition

Serving: 1cookie | Calories: 450kcal | Carbohydrates: 70g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 250mg | Potassium: 129mg | Fiber: 4g | Sugar: 44g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 4mg

The post Vegan Red Velvet Cookies appeared first on Make It Dairy Free.