I never understood how it worked. Vegan baking. If baking is a science, then vegan bakers must be mad scientists. Breaking all the rules, mixing up cookies and cakes with ingredients that most of us would never put in a baked good, vegan bakers are trailblazers in the kitchen. Baking scares me, because I am much better at stovetop cooking. For years, vegan baking totally frightened me and then I became intrigued. Recently, I finally rose to the challenge and tried it out. I dove headfirst into a sea of recipes and tried my hardest not to sink.
Miraculously, I swam. And in the process I discovered a few awesome things about vegan baking.
- Not all vegan baked goods are healthy, but a lot of healthy baked goods are vegan. Replacing sugar and butter with applesauce makes things a tad healthier. It also may make them vegan. There are a lot of healthy cookies and bars out there that are vegan, so entering this world may help you build a better breakfast for yourself.
- In most cases, you can eat the dough! And not worry about salmonella poisoning! This fact alone should convince you to whip up a batch of vegan chocolate chip cookies today.
- Searching for vegan baked goods recipes online will introduce you to a whole new world of awesome bloggers. So open your mind and make some new friends already.
Here is a rundown of all the things I tried:
Pumpkin Protein Bars from Peas and Thank You
These scared me because they came out exactly as I feared they would; they tasted like pumpkin scented cardboard. I think it was my protein powder. This vegan protein powder I tried tasted great in smoothies but it was pretty gross by itself. The pumpkin and sweetener in these bars did not cover up the bland chalkiness of the protein powder. I am going to try this one again with a different protein powder because the nutrition stats on these were awesome.
Chocolate Pumpkin Loaf from the Post Punk Kitchen
This bread came out really dense and moist with a very rich chocolate flavor. The pumpkin pie spice played well with the chocolate and I felt comfortable serving this to non-vegan friends as it tasted pretty normal. I doubled the recipe and made two loaves and I am glad I did. One is in the freezer for me to thaw out next time I have unexpected guests.
Fall Harvest Fruit Cake from FatFree Vegan Kitchen
I omitted the persimmons because mine weren’t ripe enough and I am not a patient person. I added pumpkin puree so as not to ruin the consistency by leaving out the persimmon pulp and I added sweetened dried cranberries because apple and cranberry is a winning combination. This one turned out awesome. I served it to a few friends and family members and they could not tell it was vegan at all.
Cherry Almond Cookies from Vegan Cookies Invade Your Cookie Jar
So delicious! And excellent with a glass of vanilla soy milk. . . or dunked in almond milk? You definitely cannot tell these are vegan. Something about the oils and the almond extract make you think you are eating a buttery drop cookie, but there is no butter involved! Grab a Christmas gift card or scrape together a few dollars and buy this book. I can’t wait to try out more of Isa Chandra Moskowitz’s and Terry Hope Romero’s vegan baking recipes.
I think I have more experimenting to do. The excitement of vegan baking is putting all these things that you don’t think should go on a cookie sheet or in a cake pan, popping it in the oven, and crossing your fingers that it comes out somewhat resembling a baked good. It’s science! It’s magic! It’s completely fascinating!
Maybe if you win my OXO Spatula giveaway, you could whip up one of these recipes to test it out. Don’t forget – today is the last day to enter my giveaway for a Good Cookie gift pack! Click here for details. Contest closes at 11:59 PM tonight!