#plantbasedbaking

[familycarlyle]

Enjoy these delicious gluten-free vegan vanilla cupcakes that are also safe for people with allergies. Perfect for any event!

Ingredients: 1 1/4 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsweetened applesauce. 1/2 cup almond milk. 1/3 cup maple syrup. 1/4 cup coconut oil, melted. 2 tsp vanilla extract. 1/2 tsp apple cider vinegar.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake tin. Mix the almond flour, baking powder, baking soda, and salt with a whisk in a large bowl that is gluten-free. Put the almond milk, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar in a different bowl. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Turn off the oven and let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. You can frost and decorate your gluten-free vegan vanilla cupcakes however you like after they have cooled.

Prep Time: 15 minutes

Cook Time: 20 minutes

Deli Icious

[jakeronomicon]

lincoln oldies station

[silk-and-opium]

Enjoy this Vegan Gluten-Free Cinnamon Caramel Bundt Cake that is moist and full of flavor. This is great for any event and will impress both vegans and non-vegans!

Ingredients: 2 cups gluten-free flour blend. 1 cup almond flour. 1 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 tsp ground cinnamon. 1/2 cup unsweetened applesauce. 1/2 cup almond milk. 1/2 cup melted coconut oil. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 cup vegan caramel sauce store-bought or homemade.

Instructions: Preheat the oven to 350F 175C. Grease a bundt cake pan with coconut oil and dust with gluten-free flour. In a large mixing bowl, combine the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, salt, and ground cinnamon. Add the applesauce, almond milk, melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. Pour half of the batter into the prepared bundt cake pan. Drizzle half of the vegan caramel sauce over the batter. Top with the remaining batter and drizzle the remaining caramel sauce on top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely. Once cooled, slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

harmonizare

[fightzine]

Lionel Ragot

[frogseye]

With spelt flour, warm spices, and sweet raisins, you can make tasty vegan hot cross buns. It's great for Easter or any other time of the year.

Ingredients: 3 cups spelt flour. 1/4 cup coconut sugar. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground ginger. 1/4 tsp ground cloves. 1/4 tsp salt. 1 packet instant yeast. 1/2 cup almond milk. 1/4 cup vegan butter, melted. 1/2 cup raisins or currants. 1/4 cup aquafaba liquid from canned chickpeas. 1/2 cup powdered sugar. 1 tbsp almond milk. 1/4 tsp vanilla extract.

Instructions: Mix spelt flour, coconut sugar, ginger, cloves, cinnamon, nutmeg, salt, and instant yeast together in a large bowl. In a small saucepan, heat the vegan butter and almond milk until they are warm but not hot. Mix it in with the dry stuff. Once a dough starts to form, add the raisins or currants and knead them in until they are spread out evenly. Place the dough in a warm area and cover it. Let it rise for about an hour, or until it goes double in size. Warm the oven up to 190C 375F. Make a ball out of each of the 12 equal pieces of dough. Leave some space between each bun and put them on a baking sheet lined with parchment paper. Mix aquafaba with a whisk in a small bowl until it gets a little foamy. To make a glaze, use a pastry brush to spread aquafaba over the tops of the buns. The buns are done when they are golden brown and sound hollow when you tap them on the bottom. To make the icing, mix powdered sugar, almond milk, and vanilla extract in a bowl until smooth while the buns are baking. The buns should be taken out of the oven and left to cool for a while. Cross-shaped icing should be poured over the tops of the buns. Enjoy while still warm!

Prep Time: 30 minutes

Cook Time: 20 minutes

Virtasalmen Kalastusalue

[masukde]

Indulge in these decadent double chocolate cookie dough bars that are vegan and gluten-free. With a rich chocolate flavor and creamy almond butter, they make for a satisfying sweet treat!

Ingredients: 1 cups almond flour. cup cocoa powder. cup maple syrup. cup creamy almond butter. cup dairy-free chocolate chips. 1 tsp vanilla extract. Pinch of salt.

Instructions: In a large mixing bowl, combine almond flour, cocoa powder, maple syrup, almond butter, vanilla extract, and a pinch of salt. Mix until well combined and forms a dough-like consistency. Fold in dairy-free chocolate chips into the dough. Line a baking dish with parchment paper and press the dough evenly into the dish. Place the dish in the freezer for 30 minutes to set. Once set, remove from the freezer and cut into bars. Store the bars in an airtight container in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

down memory lane

[scratchfood]

These vegan and gluten-free double chocolate zucchini muffins are moist, chocolatey, and packed with hidden veggies. They make for a delicious snack or breakfast treat that everyone will love!

Ingredients: 1 cup shredded zucchini. 1/2 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1 cup gluten-free all-purpose flour. 1/4 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 350F 175C and put paper liners in a muffin tin. Shred the zucchini and mix it with the applesauce, maple syrup, almond milk, and vanilla extract in a large bowl. Gluten-free flour, cocoa powder, baking powder, baking soda, and salt should all be mixed together in a different bowl using a whisk. Mix the dry and wet ingredients together until they are just mixed. Add vegan chocolate chips and mix well. To make muffins, put about three quarters of the batter into each cup. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 20 minutes

john brooks' eutaw street bombers blog

[keep-calm-and-carry-on13]

Delicious vegan banana bread, perfect for healthy snacking.

Vegan Banana Bread