vegan baking – kbaked

baking, cake, chocolate, easy, vegan, vegan baking

Vegan Chocolate Sheet Cake with Chocolate Buttercream (And How to Veganize A Non-Vegan Cake Recipe)

September 8, 2018September 8, 2018by Katherine Baker2 Comments

Do you ever just feel the need to eat deliciously rich, Bruce Bogtrotter-worthy chocolate cake? Because I do. That’s where this Vegan Chocolate Cake with Vegan Chocolate Buttercream comes in.

One thing a lot people don’t realize about vegan baking is that it’s actually quite easy to veganize a lot of “conventional” recipes with a few simple swaps.

Non-dairy milk for regular milk, vegan butter in place of butter, and an egg replacement (1/4 cup applesauce or canned pumpkin, 1 tablespoon chia seed or ground flax + 3 tablespoons of water, or 1/4 cup silk tofu, to name a few) for the egg, whipped aquafaba for egg whites, etc, and viola! You’ve veganized your desired “conventional” baked good.

Now, it may take a couple of attempts to figure out which replacements you like best, and/or which ones work best for your old favorite “conventional” recipes, but it’s truly not as scary as it sounds, and experimenting in the kitchen, though it can lead to some epic fails, can also lead to exciting new and wonderful creations of your own.

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dinner, healthy, pie, pizza, tomatoes, vegan, vegan baking, vegetarian, whole grains

Vegan Tomato Pie

August 26, 2018August 26, 2018by Katherine Baker1 Comment

In case you didn’t know, I moved to Jersey City, New Jersey last October and have really enjoyed it thus far.

After so many years in Manhattan, Jersey City has been a welcomed change of pace, and a couple weeks ago, in light of #InternationalNewJerseyDay, I did some googling to learn more about Jersey’s historical background and food scene.

While Wikipedia-ing and googling away, I discovered that addition to diner food and blueberries and bagels, New Jersey tomato pie is a thing.

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20 minutes or less, 5-ingredients, chocolate, dessert, no bake, sweet, vegan, vegan baking, vegetarian

Peanut Butter Chocolate Pretzel Bites

August 12, 2018August 13, 2018by Katherine Baker3 Comments

I love a salty sweet treat. And these peanut butter chocolate pretzel bites are the epitome of a salty, sweet crunchy creamy dream snack.

Bonus: they couldn’t be similar to make. If you can make cereal, you can probably make these delightful nibbly desserts.

All you need is pretzels, peanut (or your other favorite nut) butter, chocolate chips, and some salt. And the only fancy equipment you need a microwave, microwave-safe bowl, and a refrigerator or freezer. Now let’s get into it.

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almond, dessert, easy, gluten free, glutenfree, lemon, vegan, vegan baking, vegetarian

Easy Raw Vegan Cheesecake for 2

July 27, 2018August 1, 2018by Katherine Baker3 Comments

All my life I’ve dreamed of a working blender or food processor. And thanks to Amazon Prime day, my dream has become a reality at last, and I can now part ways with my $12 Food Network brand mini food processor from Kohl’s circa 2009. This major upgrade has helped bring me (and you) this incredibly easy raw vegan cheesecake.

Now. Raw cheesecake is something I’ve wanted to make for…oh I don’t know basically forever. But my old mini food processor was so small, dull, and crappy, that it could barely dice a ripe banana.

I’ve dreamt about making raw cheesecakes and smooth hummus and nut butters for years but never had the right equipment to properly execute these desires.

Enter new Ninja blender. Enter happiness. And freedom and inspiration to make ALL OF THE THINGS. Stay tuned!

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20 minutes or less, 5-ingredients, almond, delicious, dessert, easy, side dish, vegan, vegan baking, vegetarian

Nut Butter-Stuffed Chocolate-Dipped Dates

July 17, 2018August 2, 2018by Katherine Baker2 Comments

These nut butter-stuffed, chocolate-dipped dates are like a 14/10 on the amazing scale. 5 Ingredients. No fancy equipment or oven required. Insanely delicious sweet treat.

All you gotta do is crack open some dates, de-pit them, slather their insides with nut butter, squash a whole nut in there (optional, but recommended), dip in some melted chocolate, and finish with sea salt.

A short chill sesh in the freezer later, you have a treat that’s chewy, crunchy, creamy, salty, sweet, and chocolatey. It hits every desirable snack element in one swoop.

Honestly, the result is far better than it has any right to be. It tastes like a snickers but without any artificialness or sugar overload. They’re actually kind of like a lazy version of my favorite-ever Sunbutter Caramel Date Truffles with Sea Salt.

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baking, cookies, copycat, vegan, vegan baking, vegetarian

Vegan Lofthouse Style Frosted Sugar

June 27, 2018June 29, 2018by Katherine BakerLeave a Comment

Every time I see Lofthouse Cookies in the store, I have a weird momentary urge to buy them. They look so sugary, colorful, fluffy and delightful and remind me of my childhood, since I feel like they were one of those treats that were regularly offered at kid events and birthday celebrations.

I usually don’t buy Lofthouse Cookies, because I know deep down that inevitably I’ll buy them, eat maybe one, realize they taste not as great as they look, and wonder why I bought them. I tend to get bored of plain sugar cookies most of the time, and Lofthouse Cookies are filled with artificial stuff that I also don’t find to be so tasty, so these factors weigh in on my decision, as well. Oh, and on top of that – they’re not vegan. Boo.

So, I decided to make my very own Vegan Lofthouse Style Cookies – fluffy chewy sugar cookies on the bottom, and scrumptious frosting on the top – all free from dairy, eggs, and artificial colors/flavors/and dyes.

This was on my baking list for a long time. Does that happen to anyone else? You think about making something for months or even years, and it just itches at you until ya do it? It’s something that happens to me, and it makes it oh-so-satisfying to bake things off the bucket list.

Over spring break, I finally did the damn thing and made these cookies. It was a perfect relaxing project while recovering from my concussion.

To color the frosting, I used raspberry juice that I made from mashing a few thawing frozen berries in a bowl. Feel free to do this with any vegetable/fruit you’d like that will give you a color you desire (beets, cherries, and blueberries could all be fun). You could also puree a few pieces of freeze-dried fruit and mix in the coloring produce as a powder instead. Or, you can always use a food coloring or food dye. You do you!

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appetizer, dinner, easy, entertaining, fiesta, healthy, vegan, vegan baking, vegetarian, veggie burger

Some Vegan Memorial Day Recipes

May 28, 2018June 26, 2018by Katherine BakerLeave a Comment

Happy Memorial Day! It occurred to me recently that I’ve never done a recipe round-up post, so I thought I’d take this holiday opportunity to do one. So here are some Vegan Memorial Day Recipes to bring to a BBQ!

Also, dog parents, be sure to watch your little ones during fire works if they aren’t fanss of them (Millie flips out and tries to hide).

Let me know if you try any of these Vegan Memorial Day recipes and let me know whatcha thing! HMU on insta or twitter.

1. Black Rice Beet Veggie Burgers

With rich umami flavors from black rice, sweetened up with beets, these veggie burgers are an eye-catching main dish.

2. Crispy Sweet Potato Fries

My favorite side ever. Serve with guac, hummus, or almond butter!

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baking, cookies, vegan, vegan baking, vegetarian

Vegan Nutella Stuffed Chocolate Chip Cookies

May 27, 2018June 26, 2018by Katherine Baker1 Comment

You read that right. They’re here: gooey, glutinous, Vegan Nutella Stuffed Chocolate Chip Cookies. Are you ready for this? *cue Tswift song*

I made these a couple of weeks ago shortly after finals had ended. I needed a mini baking project to help me unwind from the perils of final stress.

I had had a hankering to make Nutella Stuffed Chocolate Chip cookies after seeing this video while stalking Skyler (aka @diningwithskyler) on Facebook. Except obviously, I wanted to make them vegan.

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5-ingredients, almond, delicious, dessert, gluten free, glutenfree, health, healthy, nutrition, vegan, vegan baking, whole grains

Vegan Strawberry Almond Butter Oatmeal Crumb Bars

February 20, 2018February 26, 2018by Katherine Baker3 Comments

Today I was craving some comfort. The past few weeks I’ve felt uneasy, and I can’ quite figure out why.

Perhaps it’s a combination of stress of an 18-credit graduate school load, figuring out my summer practicum, some pressing family issues, or the mundaneness I sometimes feel after working on something (whether it be school work, work work, projects, or applications for practicums) from morning til evening with little relief.

Once I cross one thing off my list, it seems, 6 more pop up.

Yesterday I took a break and got brunch at Mathew’s with my good friend Raag. The outing provided not only a delicious meal and good conversation, but a much needed break, some peace of mind, and a fleeting moment or two of comfort.

But today, I was back on the grind. And today, comfort came in the form of Vegan Strawberry Almond Butter Oatmeal Crumb Bars.

I love a sweet but not-too-sweet breakfasty nibble, filled with oats, nut butters, and sometimes fruit to snack on in the afternoon with tea and to have to pack for snacks during the school week.

I wanted something with a soft bottom, a yummy fruity center, and a scrumptious oatmeal crumb topping. Crumb toppings are one life’s finest pleasures, as far as I’m concerned.

I was trying to decide what to bake when I remembered the clearance frozen strawberries I purchased at the store yesterday, and the idea for a Vegan Strawberry Almond Butter Bar with an oatmeal crumb topping came to me. And just like that, I knew I had to make some.

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20 minutes or less, 5-ingredients, almond, baking, blueberries, pancakes, vegan, vegan baking, vegetarian, whole grains

Oatmeal Almond Butter Blueberry Pancake Cookies

February 4, 2018February 26, 2018by Katherine BakerLeave a Comment

Don’t you love it when you turn on the oven, throw a bunch of stuff in a bowl, hope for the best, and the result turns out amazing? Same here. And that’s exactly what happened with these Oatmeal Almond Butter Blueberry Pancake Cookies today.

So this blog post is rather spontaneous. To be honest I’m in the middle of a few others that are more intensive in terms of scope and research required (think nutrition and sustainability).

But I’ve done so much grueling brain-sucking work this weekend I decided to take a break and make some cookie muffin things and they turned out so yummy I decided I’m extend said break by snapping a few phone photos (I need to get out my real camera…I’ve just been so damn busy the past few weeks) and toss them (figuratively) on the blog.

The plus of spending so much time on the grind this weekend for work/school is that I suppose I learned a lot. Including that school is hard, I have a lot of self-reflection to do with professional development/relationships, having a working kitchen is very therapeutic to my existance and that people definitely notice dog hair in jam photos. Oops.

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