vegan baking

Vegan German Chocolate Cake Cupcakes

July 20, 2020 by Katherine Baker Leave a Comment

Hi friends! Today I’m taking a break from serious science-based content to share a fun recipe: vegan German chocolate cake cupcakes. Or, more realistically, my interpretation of German chocolate cake in cupcake form.

A brief background to how this recipe came to be: when I was little, I loved to bake. I would try to recreate things that were familiar to me, or try to put my own spin on a classic treat.

When I first set out to make German chocolate cake (I was probably in middle school at that point), I decided to just make what I had remembered German chocolate cake to be: moist chocolate cake with a coconut pecan frosting.

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Vegan Coconut Chocolate Chip Cupcakes

May 1, 2020 by Katherine Baker Leave a Comment

Hey there! I’m back from being a super spotty blogger over the past couple of weeks to share these vegan coconut chocolate chip cupcakes with you! I made these one night last week when I was up late working and was craving a break from my computer screen more than anything.

So, I closed my laptop, headed to the kitchen, and whipped up something random, which ended up being vegan coconut chocolate chip cupcakes!

These vegan coconut chocolate chip cupcakes are fluffy and delightful and bursting with chocolate chips. If you don’t have chocolate chips, you can chop up a bar of chocolate and use that instead.

And if coconut isn’t your thing, and you prefer a non-coconut flavored cake (and/or happen to be out of full-fat coconut milk), you can swap this ingredient for the same amount of a neutral oil (like canola or avocado).

Now, I’m usually a frosting person. But for some reason, I was just craving a quick bread-style cupcake and was feeling too lazy to make frosting.

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Vegan Cosmic Brownies

April 17, 2020 by Katherine Baker 2 Comments

A couple of weeks ago, I was simultaneously feeling nostalgic and craving chocolate. And, more than anything, I desperately wanted to step away from my laptop after another long day of zooming, typing, working and studying. Thus, I stepped into the kitchen, and embarked on a journey to make some vegan cosmic brownies.

In case you’re unfamiliar with these otherworldly treats, ‘Cosmic brownies’ are a Little Debbies brownie product, that is essentially a moist, dense brink of brownie goodness, covered with a slick icing and some crunchy mutli-colored candy bits.

These squishy, creamy, gooey and crunchy bricks are oddly delightful, and elicit fond memories of trips to the vending machine as a young girl with a couple of quarters, and a sense of empowerment at the prospect of picking out whatever vending machine goodie I wanted.

Now, as an empowered adult, I am more interested in plant-based baked goods. Including these vegan cosmic brownies, which hit the right nostalgia notes to ring true to original cosmic brownies.

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Vegan Cowboy Cookies

January 6, 2020 by Katherine Baker Leave a Comment

Yeehaw! Welcome to this post, devoted entirely to Vegan Cowboy Cookies!

What’s a cowboy cookie you may ask? Well, it’s basically an oatmeal chocolate chip cookie, elevated with a hefty dose of crunchy pecans and coconut. Some versions I’ve seen also add other nuts, and/or Cornflakes.

The first cowboy cookie I ever had was from Collectivo Coffee, which at the time was Alterra. Something about the combination of chewy oats, crunchy nuts, and oodles of chocolate sucked me right in and I became an instant fan.

Collectivo’s cowboy cookies contained not only pecans, but also walnuts. Seeing as I’ve been a walnut fanatic since I was a tiny tot, this only made me love the cookies more.

My cowboy cookie experience(s) as a youngin’ inspired me to add oats, nuts, and coconut shreds to my chocolate chip cookie creations.

In fact, I’d say more often than not, when I make chocolate chip cookies, I tend to add at the very minimum, oats and a nut.

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Vegan Breakfast Cookies (Gimme! Coffee Inspired)

December 31, 2019 by Katherine Baker Leave a Comment

Hi Internet friends! Today we are making Easy Vegan Breakfast Cookies, which are inspired by ‘Vegan Breakfast Bars’ at a coffee shop called Gimme! Coffee.

The last several months have a lot. A lot of change, homesickness, and struggle. But there have also been a couple bright moments in the past couple months.

Notably, a wee micro-chain coffee shop called Gimme! Coffee has brought joy into my life on more than one occasion.

Gimme! has truly excellent iced coffee (strong, but still highly drinkable), as well as a variety of scrumptious vegan baked goods, my favorite being the ‘Vegan Breakfast Bar’.

Basically, the Vegan Breakfast Bar is an oat puck filled with warm spices, dried fruit, and pumpkin seeds. The first time I had it, I started dissecting the ingredients in my brain so I could attempt to make some at home.

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How To Replace an Egg in Any Recipe

July 24, 2019 by Katherine Baker Leave a Comment

Eggs come up in a lot of recipes – for baked goods, veggie burgers, pancakes and other carby breakfast things. But not everyone eats eggs.

There are many reasons you may need to replace an egg in a recipe. Some people avoid eating eggs because of a vegan diet, a food allergy, or heck – sometimes people who eat eggs run out of them and find themselves in a pickle.

Today I’m going to be chatting about replacing eggs in various situations. Read on for all your egg replacers!

This is a quick guide intended to be a useful reference for your cooking and baking needs. The list is non-exhaustive and I am sure as food science and product availability expands, so will this list.

For now, read on to get a sense of all the different egg replacement options out there, and where they are best suited.

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Easy Vegan Gluten-Free Blueberry Flax Muffins Video

July 14, 2019 by Katherine Baker 2 Comments

If you didn’t know, the recipe for these Easy Vegan Gluten-Free Blueberry Flax Muffins is by far the most popular recipe on my blog.

Yesterday I decided to film a little “hands only” cooking video of these little blueberry beauties. The original recipe is here, but I will copy/paste it down below as well.

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How To Decorate Succulent Cupcakes + Vegan Chocolate Cupcake Recipe and Vegan Buttercream Recipe

June 17, 2019 by Katherine Baker Leave a Comment

Hello everyone! Today I’m doing something a little different; I am going to be doing a mini tutorial of how to decorate succulent cupcakes. I made these for my sister’s baby shower a couple weeks ago and got a lot of inquiries about how I did it. So, I’ve decided a “How To Decorate Succulent Cupcakes” post was warranted. I also included a very basic vegan chocolate cupcake recipe and vegan buttercream recipe in this post for the frosting. Yum!

I also made a “How To Decorate Succulent Cupcakes” video tutorial, if you’re more of a visual learner. I did not show how to make the cupcakes and frosting in the video; it is mostly a tutorial of the frosting process.

I can also make cupcake and frosting videos, if that’s something people would be interested in.

Now, onto these cupcakes. The first time I made them, I used Oh She Glow’s No-Fail Chocolate Cupcakes because it was the first recipe that came up when I googled “easy vegan chocolate cupcakes” on my phone. I added chocolate chips to them and cut the sugar a little and they worked great. Feel free to use literally whatever cupcake recipe you want. I would suggest chocolate for the “dirt” color affect, but truly, any flavor will do. I am including a vegan chocolate cupcake recipe from my ebook below if you want another option.

And next up, the frosting. I would suggest making 2 cups of vegan buttercream per 12 cupcakes. This will give you a little wiggle room with extra frosting, which is nice when you’re decorating cupcakes in case you mess up or use more than you intend to. I have included a very basic vegan buttercream recipe below, but again, feel free to use your favorite buttercream recipe.

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Vegan Brown Butter Chocolate Chip Cookies

June 15, 2019 by Katherine Baker 1 Comment

These Vegan Brown Butter Chocolate Chip Cookies were heavily inspired by Chris Morrocco’s “BA’s Best Chocolate Chip Cookies” recipe that I stumbled upon first on YouTube, because I obsessively watch the BA YouTube channel because it is the best YouTube channel of all times, as far as I’m concerned.

I realized while watching Chris stir his brown butter mixture that I have never had brown butter anything in my life and became deeply intrigued in the idea of making it – vegan, of course.

So here we are – Vegan Brown Butter Chocolate Chip Cookies – my riff on BA’s Best Chocolate Chip Cookies. I subbed dairy butter for Earth Balance baking sticks (which are the best for vegan baking and frosting), and the eggs and yolks for a bit of apple sauce and a spoonful of sunflower seed butter. Another neutral-flavored nut butter (such as cashew or almond) would also work well, as would a tablespoon of plain old oil. I also added a pinch more leavening agent for any extra lift the eggs provided to the original recipe.

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Recent Vegan Early Summer Eats

June 14, 2019 by Katherine Baker Leave a Comment

Hi again my lovely friends from across the interwebs! Back with another recent vegan eats recap for your reading pleasure. I promise the tutorial on the succulent cupcakes will be out in a day or two…until then, onto some foods and life!

Banana Oatmeal Cookies

Recipe here! Yummo.

Mini Vegan Strawberry Shortcakes

Another dessert recipe coming to this page soon!

Scrumptious Vegan Cookies

I posted these on Instagram, but I’ll share the recipe tomorrow or Saturday! Stay tuned. 🙂

Tofu Veggie Stir-Fry

The other evening I marinated tofu in a mix of soy sauce, liquid aminos, coconut aminos, sesame seeds, a dash of sesame oil, a healthy squirt of Sriracha, some maple syrup and some ginger (I eyeball the whole thing and adjust, tasting as I go), and let it chill in the fridge for a bit.

A few hours later after some chaos, I baked it off at 425 for 30ish minutes and served with Trader Joe’s quick frozen rice and a stir-fry veggie mix steamed in the microwave using Stasher bags (which works perfectly!). Trader Joe’s Soyaki sauce and more Sriracha and TJ’s green dragon sauce were added on top. I ate this bowl times two. Yay FODMAPS and bloat and gas.

This was a perfect super quick meal after a long evening pup scare that involved two trips to the ER vet. Sometimes fast and tasty is the way to go.

Beans and Barley Salad

We got Beans to cater my sister and her husband’s baby shower. It was a super scrumptious home run slam dunk, to put it mildly. Almost everything went…except a bulk of the giant salad we bought. So I took it home (along with their magnificent homemade balsamic) to munch on over the courses of a few days.

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vegan baking

Mini Vegan Strawberry Shortcakes

Scrumptious Vegan Cookies

Tofu Veggie Stir-Fry

Beans and Barley Salad

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