so, when i saw dana's recipe
for her vegan vanilla cupcakes (they're gluten - free, too!)
A couple of weeks ago I shared my recipe
for vegan vanilla cupcakes.
For the vegan vanilla cake: preheat oven to 350F and generously grease three, 6 ″ cake pans using coconut oil cooking spray.
Not exact matches
This recipe calls
for greek yogurt, but make them
vegan friendly by adding coconut yogurt, or even
vanilla coconut
for an even sweeter edge.
3 cups cashews, soaked
for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict
vegan) 1 tablespoon pure
vanilla extract 1/4 cup filtered water
I used my favorite raw
vegan chocolate chip cookies
for this recipe, along with dairy - free chocolate and
vanilla ice...
The
vanilla protein I used
for these muffins is the Sunwarrior brand — it's a
vegan, plant based protein and it tastes so good.
The recipe calls
for quinoa flour, cacao powder, baking powder, avocado,
vanilla extract, honey, protein powder, milk, egg white, stevia goji berries and
vegan chocolate chips.
For a vegan version, I'm planning on adapting these Coconut Scones, swapping the vanilla for cinnamon, nutmeg, ginger and cloves and adding in sultanas for that traditional flavo
For a
vegan version, I'm planning on adapting these Coconut Scones, swapping the
vanilla for cinnamon, nutmeg, ginger and cloves and adding in sultanas for that traditional flavo
for cinnamon, nutmeg, ginger and cloves and adding in sultanas
for that traditional flavo
for that traditional flavour.
1/2 cup canola or other vegetable oil 1/2 cup
vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure
vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup
vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Creamy, dreamy, and super sweet, these
vegan vanilla protein mini muffins are to die
for.
2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine
for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon
vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
Of their products, my absolute fav is their sweetened
Vanilla Almond Milk, and it turns out it was the perfect choice
for my
vegan Otai.
Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with
Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams •
Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (
Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic
Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means •
Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm
Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with
Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic
for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell •
Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum •
Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon &
Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with
Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes •
Vegan Pumpkin Chia Pudding Kingfield Kitchen •
Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
1 pack
Vanilla APS
vegan protein powder (see Note
for subs) 3 tablespoons coconut flour 3/8 cup almond milk 1/4 cup pumpkin puree (or a mushes banana if you want to make them banana - ish) 1 teaspoon butterscotch flavoring 5 squares 85 % dark chocolate
Add the
vegan egg with lemon juice / almond milk, and
vanilla and beat on medium speed
for about 1 minute.
2 ripe bananas 3 organic eggs (or three flax / chia eggs
for a
vegan version) 3/4 cup organic gluten - free rolled oats 1/2 cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp
vanilla powder 1 cup oat milk (or other plant - based milk) + coconut oil
for frying
We hope you love this recipe
for Vegan Cherry
Vanilla Parfaits as much as we do!
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup, for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut but
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup,
for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut but
for pure
vegan Juice from 1 lemon 1/2
vanilla bean, seeded Optional: 100g smooth peanut butter
2 cans of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut oil 8 tablespoons raw honey, divided (or maple syrup
for a
vegan option) 1 teaspoon
vanilla extract or
vanilla bean paste 4 - 6 drops of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few
for serving if desired)
Notes
For a vegan and paleo alternative simply replace the vanilla and lemon cream with whipped coconut cream flavoured with lemon and vanilla — and use the vegan alternatives for fat (here coconut oil) and plant based mi
For a
vegan and paleo alternative simply replace the
vanilla and lemon cream with whipped coconut cream flavoured with lemon and
vanilla — and use the
vegan alternatives
for fat (here coconut oil) and plant based mi
for fat (here coconut oil) and plant based milk.
This
Vegan Ginger Spiced Pear Cake, topped with a
vanilla drizzle, is a tender sweet treat
for your dessert menu.
6 long stalks of rhubarb, cut into chunks 100g raw sugar 1/2 a
vanilla bean 2 tsp cinnamon 3/4 cup (185 ml) coconut oil, melted if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or maple syrup
for pure
vegan pinch of sea salt Line a 23 cm baking tin with baking paper.
A delicious combination of chocolate cocoa powder, maple syrup, coconut oil,
vanilla and gluten - free flour rolled into delicious chewy
vegan balls - perfect
for the holidays!
By Tina Jui Last updated: March 12, 2018 Filed Under: Brunch Recipes
for Mother's Day, Collections, Cooking Style, Dairy Free, Easter Breakfast Recipes, Gluten Free, Juices and Drinks, Kid Friendly, Lifestyle, My Worktop, No Cook, No Egg, Quick and Easy Breakfasts, Quick and Easy Brunches, Seasonal, Spring Breakfast Recipes, Summer Breakfast Recipes, Valentine's Day Brunch Recipes,
Vegan, VegetarianTags: christmas, citrus, dairy free, gluten free, herbs, holidays, kid friendly, mocktail, no cook recipes,
vanilla,
Vegan Breakfast Recipes, Vegetarian Breakfast Recipes
For whipped filling, in bowl combine
vegan whipping cream, cream cheese, powdered sugar, and
vanilla.
These
vegan overnight oats are made with the perfect combination of different berries,
vanilla, chia seeds and almond milk
for a super filling, delicious and healthy breakfast!
Vegan Rice Crispy Treats — brow rice cereals with peanut butter and sugar syrup (no marshmallow), flavored with
vanilla and cinnamon — great post workout treat
for grown ups or afternoon treat
for kids.
2 1/3 cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of
vanilla extract or paste 1/4 cup of unsweetened applesauce 1/4 cup of maple syrup, agave or honey (
for vegetarian option) 1/4 cup of hemp hearts (optional
for extra protein) 1/4 -1 / 2 cup of
vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
for the cookie dough filling: 2-1/2 cups all purpose flour 1 tsp salt 1 cup
vegan butter, at room temperature 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1 tsp
vanilla 1/3 cup soy or almond milk 1 cup
vegan chocolate chips
For the cream, I just scraped the seeds from half a
vanilla bean with the tip of a sharp knife, and added that to the commercial
vegan whipping cream as I was whipping it.
Ingredients: 1 cup cold
vegan buttery spread 1 cup sugar 1/2 cup brown sugar 1/2 cup applesauce (you can sub this
for a mashed banana) 2 1/2 teaspoons
vanilla 2 1/4 cups flour 1 teaspoon salt 1 1/2 teaspoon baking soda 1/2 bag
vegan chocolate chips (about 6 ounces)
1/2 cup brown sugar, packed 1/4 cup granulated sugar 2/3 cup vegetable oil 1/4 cup almond or soy milk (regular milk will also work
for non-vegans) 2 teaspoons pure
vanilla extract 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it
vegan)
Hot Cocoa Cupcakes by The Redhead Baker Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
Vanilla Candy Cane Cupcakes by Noshing With The Nolands Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm Nerds Cupcakes by Amy's Confectionery Adventures
Vegan Midori Melon Cupcakes by NinjaBaker Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes Cranberry Apple Cupcakes by The Pajama Chef Almond Joy Cupcakes by Our Eating Habits Buttered Rum Cupcakes by Adventures in All Things Food Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie Candied Buddha's Hand - Eggnog Cupcakes by Culinary Adventures with Camilla Almond Joy Cupcakes by Food Lust People Love Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook Chocolate Cupcakes with Nutella Frosting
for 2 by Kate's Recipe Box Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise Peppermint Patty Cupcakes by Comfortably Domestic Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles Chocolate Cupcakes with Red Velvet Frosting by -LCB- i love -RCB- my disorganized life Lemon Cupcakes by Miss Information Peppermint Hot Chocolate Cupcakes by Kosher Kitchen Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca Cupcake Christmas Wreath by Lick the Spoon
Serve with a healthy dollop of
vegan vanilla ice cream, and more nuts
for crunch.
Ingredients: 3/4 cup
vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar
for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons
vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar
for brushing the cake (about 1/4 cup)
for the batter: 1 c all - purpose flour 1 tsp baking powder 1/4 tsp ground ginger pinch salt 6 tbsp
vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1 tsp
vanilla extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)
I tweaked a bit to make
Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup
vanilla almond milk + a dash of
vanilla coconut milk A dash extra
vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked
for 11 min at 350
for the perfectly delicious healthy light fluffy cookie!!
1 cup raw cashews, soaked
for at least 2 hours 1/2 cup organic
vegan margarine (I used Earth Balance Coconut Spread) 1/3 cup organic powdered sugar 1/3 cup powdered stevia 1/2 teaspoon
vanilla extract 1 tablespoon lemon juice
We celebrated her big day with some amazing
vegan food from NYC
vegan restaurant Blossom, complete with a birthday cake...
vanilla buttercream frosting to live
for!
We Ended up freezing these
for a couple hours, topping with a little
vanilla vegan ice - cream and drizzled some
vegan chocolate over it!
Filed Under: All Recipes, American, Chocolate, Cuisines, Desserts, Gluten - free, Table
for two,
Vegan, Vegetarian Tagged With: almond flour, Chocolate, ganache, meringue,
vanilla
The recipe is
for vegan chocolate cupcakes (I made one batch gluten - free and one batch ordinary — both turned out wonderfully) with
vegan vanilla buttercream frosting (you...
1 container of
vegan ricotta (I prefer Kite Hill) 1 tablespoon of raw cacao powder 2 tablespoons of maples syrup 1/2 teaspoon of
vanilla Depending on how dry or moist your ricotta is — I added a few tablespoons of nut - based milk to achieve the consistency I was looking
for.
• Use whatever store bought
vanilla ice cream you like - my only option is Swedish Glace which thankfully I love but if you are lucky enough to have coconut milk / cream based
vegan ice creams
for sale where you are I can see them going beautifully with this.
I've been looking
for a commercial source of
vegan vanilla, it was an innocent question.
If a person reading this recipe happens to be a
vegan, they will use the
vanilla they always use
for baked goods, or a
vanilla bean or their own homemade
vanilla.
For serving, top each slice of cake with a scoop of
vegan vanilla ice cream and drizzle with
vegan caramel syrup.
Serve with
vegan vanilla ice cream
for a nice warm / cold contrast.
Good lord, check out the dozens & dozens of
vegan cookbooks, or website that offer
vegan recipes that call
for vanilla.