Category: vegan baking

vegan Napoleonsrecipe under the cut!INGREDIENT…

vegan Napoleons

recipe under the cut!


for the pâté feuilletée:

  • 2 cups + 2 tbsp (250g) all-purpose flour, measured by spooning flour into a measuring cup until heaping and levelling it off
  • ¾ cup + 2 tbsp (200g) vegan margarine
  • 1 tsp salt
  • around ½ cup (125mL) water

for the crème pâtissière:

  • 1 cup (235mL) soy milk
  • 1 tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 tbsp vegan margarine
  • ½ tsp lemon juice
  • ¼ cup (50g) granulated sugar

for the royal icing:

  • ½ cup (60g) powdered sugar
  • ¼ tsp cornstarch
  • 1/8 tsp xanthan gum
  • a few tbsp water
  • ¼ tsp vanilla extract

to top:

  • about ¼ cup (60g) vegan semisweet dark chocolate


for the

pâté feuilletée:

pâté feuilletée (aka puff pastry) is made by interposing layers of butter in between layers of lean dough (made with flour, salt, and water) so that the dough flakes and puffs up as the butter boils in the oven. you’ll need to surround a layer of margarine with lean dough and fold it up, roll it out and re-fold it six times, refrigerating in between to keep the margarine cold. each time that you do this is called a “turn.”

1. cut margarine into large cubes. arrange the cubes into a square on top of a sheet of plastic wrap, then fold the plastic wrap back over the top. flatten the cubes into a solid square about 1/2″ thick by beating the wrapped margarine with a rolling pin. refrigerate.


2. next you’ll be making the lean dough. measure the flour into a large bowl or directly onto a work surface. form a hole in the center of the flour, then add salt and 1 tbsp of water into the hole. mix the salt and water into the flour with fluffing motions of your hand. add water little by little, continuing to fluff the flour with your hand (this will prevent overworking–you don’t want too much gluten to form in the dough) until large chunks form and the dough sticks together when pressed. form the lean dough into a square (it’s alright if it’s a bit messy) and refrigerate for 30 minutes.


3. roll out the lean dough into a square about 7″ (18cm) in diameter. place the square of margarine on top of the lean dough at a 45-degree angle. fold the corners of the lean dough over to meet over the top of the margarine and pinch to join.


4. turn the square over seam-side-down onto a lightly floured working surface. roll it out into a rectangle about twice as long as it is wide, and fold into thirds lengthwise like a letter.


5. rotate the folded rectangle 90 degrees, then roll it out and fold it up again just as you did before. at this point you’ve completed the first two turns. make two marks in your dough with your fingers to remind yourself of where you are in the process. refrigerate the dough for 30 minutes.


6. roll out and fold the dough twice more as you did before, rotating it 90 degrees between each turn, and marking four turns with your fingers before returning the dough to the refrigerator. you can pat some flour into any spots where you see the margarine start to break through. if this is happening a lot, you may need to refrigerate the dough every turn instead of every two turns.


7. complete the final two turns and chill the dough for at least an hour, or overnight.

8. on a lightly floured surface, roll out the puff pastry into a rectangle about 1/8″ thick. cut the pastry into thirds widthwise (so that you’re cutting perpendicular to the longest side). place on a baking sheet that’s been lined with parchment paper or aluminum foil. pierce each piece of dough all over with the tines of a fork. set in the fridge while you preheat your oven to 400 degrees Fahrenheit (200 C).

9. cover the dough with another sheet of parchment paper, then weight it down with pie weights or another baking sheet to prevent it from puffing up too much as it bakes.

10. bake for about 25 minutes, until deeply golden brown. remove the parchment paper and weights for the last few minutes if necessary to add color. allow to cool completely.

for the crème pâtissière:

1. in a small bowl, mix about ¼ cup of the soy milk with all other ingredients except margarine.

2. heat the rest of the milk in a small pot on medium until it starts to simmer, then reduce heat to low.

3. add the cornstarch mixture to the simmering milk. heat, whisking constantly, until it begins to bubble. continue whisking over low heat for a few minutes until the cream thickens.

4. remove from heat and whisk in the butter. refrigerate to set.

for the royal icing:

1. whisk together sugar, cornstarch, and xanthan gum in a medium-sized mixing bowl.

2. slowly add water, while beating with an electric mixer on low speed, until the desired consistency is attained. it should be thick enough to form soft peaks when the beaters are pulled straight up out of the bowl.

3. add vanilla extract and beat until combined.

for the chocolate drizzle:

1. melt the chocolate in a double boiler (or create a double boiler by boiling a few inches of water in a small pot and placing the chocolate in a glass mixing bowl that fits into the pot without touching the water, stirring constantly). add a few teaspoons of soy milk if the chocolate seems too thick. transfer to a pastry bag, or a plastic sandwich bag with a very small hole cut into one corner.

to assemble:

1. spread half the pastry cream over one piece of the puff pastry. top with the next layer of pastry, pressing down gently to adhere. spread the rest of the pastry cream over the second layer of pastry and top with the third piece, again pressing down to adhere.

2. evenly coat the top of the pastry with the royal icing. immediately drizzle the chocolate across the top of the icing in a series of parallel lines. pull the tip of a knife perpendicularly across the lines of chocolate, alternating direction with every line, to create a chevron pattern.

3. using a sharp knife, trim the edges of the assembled pastry so that they are clean and even. refrigerate for at least an hour.

4. cut into individually-sized portions and serve.

vegan carrot cake

vegan carrot cake

recipe under the cut!

makes one two-layered 9″ cake, or one 9″ x 13″ loaf


for the cake:

  • 3 ¼ cups (390g) all-purpose flour
  • 2 cups (200g) shredded carrot
  • 2 cups (440g) light brown sugar
  • 1 tsp salt
  • 2 ¼ tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • about 1 cup total chopped and toasted walnuts and/or pecans (optional)
  • 2/3 cup (160mL) vegetable oil
  • 2 cups (470mL) water
  • 2 tbsp apple cider vinegar
  • 1 tbsp plus 1 tsp vanilla extract

for the cream cheese frosting (makes a generous amount):

  • 12oz vegan cream cheese (1 and a half standard tubs)
  • ½ cup (1 stick) vegan margarine, softened
  • ½ cup (115g) vegan sour cream
  • 1 tbsp maple syrup
  • 2 tsp vanilla
  • 3-4 cups (375-500g) vegan powdered sugar
  • pinch of nutmeg
  • toasted walnuts and pecans for garnish


for the cake:

1. combine flour, brown sugar, salt, baking soda, and spices in a large bowl (if measuring flour by volume, gently spoon it into a measuring cup until it’s heaping and then level it off. brown sugar should be packed tightly into the measuring cup).

2. grate, or shred using a food processor, peeled carrots or baby carrots and mix into the other dry ingredients. toast chopped walnuts and pecans on a dry skillet over medium heat for a few minutes until a shade darker and add half to most of them to the batter, if desired.

3. mix the wet ingredients–oil, water, vinegar, and vanilla–into a small bowl. add into wet ingredients and stir until well combined.

4. grease two 9″ cake pans, or one 9″ x 13″ loaf pan, then line the bottoms and sides with parchment paper (you made need to use two separate pieces–one for the bottoms and one for the sides). divide the batter evenly between the pans and bake at 350 F (175 C) for 35 – 45 minutes, until a toothpick inserted in the center of the cake comes out dry.

for the frosting:

1. combine cream cheese, margarine, and sour cream in a large bowl and beat with an electric mixer until creamy. stir in maple syrup and vanilla.

2. add sugar one cup at a time, continuing to beat, until the desired consistency is achieved (it should be thick enough to coat the sides of the cake). add nutmeg if desired.

to assemble:

1. allow cake to cool for ten minutes before removing from cake pans (the parchment paper should make this easy–if you didn’t use any and your cakes are stuck, just flip the pans upside down and wait) and allow to cool completely before frosting. top with the remaining toasted nuts.

cherry-almond tarts with almond cream & coconut-almond crème…

cherry-almond tarts with almond cream & coconut-almond crème chantilly

recipe under the cut!

makes six 4.75″ tarts, or one 9″ tart


for the pâte brisée:

  • 1 cup all-purpose flour
  • 1 tsp sugar
  • 3 tbsp vegan margarine, softened
  • 2 tsp vegetable oil
  • cold water

for the almond cream:

  • ½ cup almond meal
  • 1 ½ cup soy milk
  • ½ cup sugar
  • 1 ½ tsp vanilla extract
  • 1 ½ tsp almond extract
  • 1 tbsp cornstarch, if necessary

for the crème chantilly:

  • 1 can of coconut cream, left undisturbed in the fridge overnight to allow to settle (or coconut milk, which will produce cream that’s a bit less thick). for best results, don’t use “lite” coconut cream, or anything with guar gum or other added ingredients.
  • ½ – ¾ cup powdered sugar
  • 1 tsp almond extract (optional)

for assembly:

  • 2 tbsp soy milk or melted vegan margarine for glaze (optional)
  • about 5 cups fresh cherries


for the pâte brisée:

1. sift flour and sugar together into a large bowl.
2. cut margarine into the flour mixture with a knife or a pastry blender until it’s in small clumps the size of peas.
3. add in vegetable oil and work with your hands until mixed through.
4. gradually add cold water until the dough is smooth, non-crumbly, and moist, but not sticky. be careful not to overwork the dough.
5. wrap dough in plastic wrap and allow to rest in the fridge.

for the almond cream:

1. whisk almond meal with ½ cup of soy milk in a small bowl until well combined.
2. mix remaining soy milk, sugar, and soy milk / flour mixture in a small pot and whisk to combine.
3. heat over medium heat, whisking constantly, until cream thickens to the texture of pudding, about 10 minutes. add cornstarch one tablespoon at a time if necessary (but be aware that the cream will set more in the fridge).
4. whisk in vanilla and almond extracts and place in the fridge to allow to set.

for the crème chantilly:

1. open the can of coconut cream without stirring or shaking and scoop out just the solid layer of cream from the top, leaving the liquid.
2. with an electric beater, beat the coconut cream solids in a medium-sized bowl on low for a few seconds until creamy.
3. gradually add in powdered sugar (and almond extract, if desired) and beat until combined. place in the fridge to allow to set.

to assemble the tarts:

1. divide pastry into two even balls and re-cover the one not in use to avoid drying out. (skip this step if making one larger tart.)

2. place other half on a well-floured surface and roll out with a floured rolling pin to about 1/4″ thickness, or a bit thinner. (if making one larger tart, roll dough out into a large circle. you can do this by placing the rolling pin in the middle of the dough and rolling outwards, then rotating the rolling pin and repeating the gesture at a slightly different angle, going around the circumference of the circle in a similar manner a few times until the dough is thin enough.)

3. cut out circles of dough a couple inches larger in diameter than your tart shells. drape the dough gently over the tart shell and press down to seal, making sure that the dough completely covers the bottom and sides of the shell and doesn’t stretch over the corners.

4. remove excess dough by pressing the dough down around the outside of the tart shell, letting the shell cut the dough. repeat, using the other half of the dough and re-rolling the dough as necessary, until you’ve used up all the dough.

5. glaze the edges of the tart crusts with soy milk or melted margarine, if desired.

6. prick the bottom of each tart crust several times with a fork, then spread aluminum foil over the center of each tart (taking care not to cover the edges) and fill with pie weights or dried beans. this weil prevent the dough from puffing up in the oven.

7. bake at 350 F for about 25 minutes, until the edges of the tart crusts are golden brown. allow to cool before removing crusts from shells.

8. spread an even layer of almond cream in the centre of each tart. cut cherries in half (I did so lengthwise, to get a heart-like shape), pit them, and place them as desired.

9. top with the coconut-almond crème chantilly using a spoon, or a piping bag and a decorative nozzle.



vegan blueberry muffinsrecipe under the cut!makes 6…

vegan blueberry muffins

recipe under the cut!

makes 6 muffins


  • 1 cup soy milk
  • 1 tbsp lemon juice
  • 2 cups cake flour, pastry flour, or all-purpose flour
  • 1 tsp salt
  • 2 tsp baking powder
  • zest from one lemon (optional)
  • ½ cup turbinado or other granulated sugar
  • ½ cup brown sugar
  • 3 tbsp oil
  • 2 tsp vanilla extract
  • 1 ½ cup blueberries


  1. preheat oven to 375F.
  2. mix milk and lemon juice and set aside to curdle.
  3. combine flour, salt, baking powder, and lemon zest in a large bowl.
  4. mix sugars, oil, vanilla extract, and milk mixture and stir until dissolved.
  5. pour the sugar mixture into the other dry ingredients and mix until just combined.
  6. gently fold the blueberries in until evenly distributed.
  7. spoon batter into a muffin tin that’s been greased or lined with muffin cups. sprinkle additional turbinado sugar on top, if desired.
  8. bake for 20-25 minutes, until a knife slid into the center of a muffin comes out clean.

vegan raspberry-blackberry-almond scones with cinnamon almond…

vegan raspberry-blackberry-almond scones with cinnamon almond glaze

recipe under the cut!

makes about 10 scones


for the scones:

  • 2 ¾ cups pastry flour or all-purpose flour
  • ½ to ¾ cup brown sugar
  • 1 tsp salt
  • 2 tbsp plus 1 tsp baking powder
  • ½ cup frozen vegan margarine (I used Earth Balance)
  • ½ cup non-dairy milk
  • 1 tsp vanilla extract
  • 2 tsp almond extract
  • 2 tbsp vegetable oil
  • about ¼ cup water
  • ¾ cup blackberries
  • ¾ cup raspberries
  • ¼ cup sliced or slivered almonds

for the glaze:

  • 2 tbsp powdered or superfine sugar
  • 2 tsp cinnamon
  • 2 tsp non-dairy milk
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • plus additional sliced or slivered almonds to top


for the scones:

  1. mix all of the dry ingredients for the scones in a large bowl. add the frozen margarine and cut it into the bowl with a dough cutter or a fork until most of the pieces of butter are roughly pea-sized. don’t worry if there are some larger chunks!
  2. add all wet ingredients except water to the dry ingredients, then add just enough water for the dough to come together–it shouldn’t be sticky.
  3. add blackberries, raspberries, and almonds to the dough, making sure that they’re well-distrubuted. be gentle–you don’t want to break them!
  4. line a baking sheet with parchment paper or aluminum foil and start to form your scones. I went the drop scone route with this: just form small handfuls and drop them onto the sheet.
  5. freeze the scones for about an hour (this is optional but will make the scones more flaky once they’re baked).
  6. bake the scones for 20-25 minutes, until they’re firm and golden brown on top and cooked all the way through.

for the glaze:

  1. mix all ingredients, adding more milk or sugar if needed to acheive a syrup-y consistency.
  2. spoon the glaze over the scones and top with more almonds if desired.

vegan cheesecake (nut-free!)recipe under the cut:makes one 9 to…

vegan cheesecake (nut-free!)

recipe under the cut:

makes one 9 to 10-inch pie


for the crust:

  • 10 vegan graham crackers (I use Nabisco)
  • 1/3 cup brown sugar
  • 6 tablespoons butter

for the filling:

  • 2 8oz. containers of Tofutti Better Than Cream Cheese
  • ¾ cup Tofutti Better Than Sour Cream
  • ¾ cup plus 1 tablespoon sugar
  • 2 tablespoons soy or other non-dairy milk
  • ¼ cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • ½ tsp salt


for the crust:

1. break up the graham crackers into small crumbs with a food processor or a plastic bag & rolling pin

2. place butter in a pie pan and melt it in the microwave, then add graham cracker crumbs and sugar

3. mix with a fork until all of the butter is absorbed, and press the mixture evenly onto the bottom and sides of the pie pan.

for the filling:

1. preheat your oven to 325F. in a medium mixing bowl, beat the cream cheese with an electric beater for a few moments until fluffy.

2. in a separate mixing bowl, mix together sour scream, sugar, milk, flour, vanilla, lemon juice, and salt.

3. add the mixture into the bowl with the cream cheese and continue to beat until smooth, then pour the mixture into the pie crust.

4. bake the pie for 55-60 minutes, until the center is puffed up and the edges start to colour slightly. don’t open the oven door whlie it’s baking, or the sudden temperature change may cause the filling to crack or cave in.

5. let the pie cool completely before refrigerating it at least 4 hours / overnight.


vegan lemon meringue pie ?✨recipe under the cut!makes one 9-inch…

vegan lemon meringue pie ?✨

recipe under the cut!

makes one 9-inch pie

for the crust:

  • 1 ¼ cups pastry flour (or unbleached all-purpose flour)
  • 2 tbsp sugar
  • ½ tsp salt
  • 6 tablespoons vegan margarine (I used Earth Balance)
  • about 3 tbsp cold water

1. sift the flour, sugar, and salt into a large bowl.
2. add the margarine in small slices or cubes and cut into the dough with a pastry cutter or a knife until evenly distributed.
3. add cold water one tablespoon at a time until dough is slightly sticky.
4. wrap dough in plastic wrap and refrigerate for about half an hour.
5. preheat your oven to 350F. roll the dough out thinly and place it in your pie pan, making sure it evenly covers the bottom and sides.
6. flute or crimp the edges of the pie crust (getting rid of any excess) and prick the bottom of the crust with a fork multiple times to prevent it from puffing up during baking.


7. bake for 5-7 minutes, until the edges start turning gold. refrigerate while you prepare the custard.

for the custard:

  • 1 ½ cups sugar
  • 4 tbsp cornstarch
  • 2 tbsp flour
  • ¾ tsp salt
  • 2 tbsp agar agar (optional, for firmness)
  • juice of 3 lemons, about 9 tbsp
  • zest from 3 lemons
  • 1 cup water
  • 1 tbsp vegan margarine
  • 1 cup firm or extra firm silken tofu
  • yellow food colouring (optional)

1. whisk together sugar, cornstarch, flour, and salt in a medium saucepan.
2. add lemon juice, lemon zest, water, and agar agar, and place over medium-high heat. bring to a boil, stirring constantly.
3. reduce heat to medium-low and simmer until the mixture thickens, about 3 minutes. add butter and remove from heat.
4. pulse tofu in a food processor until smooth, then add the lemon mixture and food colouring (if desired). pulse until combined and smooth.


for the meringue:

  • 6 tbsp ‘aquafaba’ (aka brine from a can of chickpeas)
  • ¾ cup superfine sugar (which you can make by pulsing granulated sugar in a food processor for about a minute)
  • ½ tsp cream of tartar
  • ½ tsp xanthan gum (optional–this will keep the meringue fluffed up even after refrigeration)
  • 1 tsp cornstarch (if the weather is humid!)
  • ¼ tsp salt
  • 1 tsp vanilla extract

***note: you’ll want to avoid getting grease in the bowl, as this can cause your meringue to fall flat! clean your bowl and whisk attachments and dry them with a clean towel, making sure not to get oil from your hands on the beaters or the inside of the bowl.***

1. add chickpea brine, cream of tartar, and xanthan gum to a large bowl, and beat on medium-high with a stand or electric mixer for a couple of minutes until foamy.
2. add in sugar 1 tbsp at a time, while continuing to beat. add salt.
3. when the mixture starts to thicken, add in vanilla. continue mixing for another 10-15 minutes, until stiff peaks form (aka until you can lift the beaters out of the meringue and hold them in the air without the meringue collapsing back down). add cornstarch as needed.

pie construction time:

1. preheat your oven to 350F. pour the lemon custard into the pie crust.
2. top the custard with the meringue, using a pastry bag to create dots or swirls. the meringue should cover the entire pie and form a seal with the crust.


3. bake for 10-20 minutes until the peaks of the meringue turn golden brown.

4. cool for about an hour, and then refrigerate for another two hours before serving.
5. garnish with lemon (if you’re into that kind of thing) and serve!

ghriba (Moroccan macaroons) using failed meringue, 2 different…

ghriba (Moroccan macaroons) using failed meringue, 2 different ways

(aka something for you to whip up when your meringue fails to whip up)

recipe under the cut!

my double batch of meringue never formed stiff peaks, so I used it in place of eggs and sugar in these two different kinds of Moroccan-inspired cookies: one almond coconut and one sesame orange blossom.

if you’ve already succeeded at failing to make meringue, then you’re good to go! if not, then you can make some ill-fated meringue on purpose:

  • 6 tbsp aquafaba (aka the liquid from a can of chickpeas)
    1 tsp cream of tartar
  • ¾ cup superfine sugar (which you can make by running granulated sugar through a food processor)
  • ¼ tsp salt
  • 1 tsp vanilla extract

1. beat the aquafaba and cream of tartar with an electric or stand mixer on medium-high for a couple of minutes until it starts to foam.
2. add in sugar one tablespoon at a time (while continuing to beat). once all the sugar is dissolved, add in the salt.
3. continue beating until the mixture starts to thicken up, and then add vanilla. we don’t actually want this to form stiff peaks, so you’ll want to stop after another couple of minutes.

for the coconut almond cookies:

  • 1 batch of meringue
  • 2 tbsp shredded coconut
  • 3 tbsp coconut milk (from the international / Asian aisle) or coconut oil
  • 1 ½ tsp almond extract
  • about 2 cups ground almonds aka almond flour / almond meal (blanched or unblanched according to your preference)
  • powdered sugar, for coating

1. preheat your oven to 350F. add shredded coconut, coconut milk or oil, and almond extract to the merinque.
2. add ground almonds ¼ cup at a time until the dough is tough and no longer too sticky to work with (you may need more or less than 2 cups).
3. form cookies about 1 inch in diameter, coat in powdered sugar and place on a greased cookie sheet. cook for 10-15 minutes, until firm to the touch.

for the sesame orange blossom cookies:

  • 1 batch of meringue
  • ¼ cup sesame seeds, for coating
  • 2 tsp orange blossom water, plus extra for coating
  • 2 tsp baking powder
  • about 1 ½ cup fine semolina flour

1. preheat your oven to 350F. toast sesame seeds in a dry pan over medium heat until they start to turn golden brown.
2. add orange blossom water and baking powder to the meringue.
3. add semolina flour ¼ cup at a time until the dough is workable and no longer sticky (you may need more or less than 1 ½ cup).
4. form cookies about 1 inch in diameter, coat them in more orange blossom water, then press into the sesame seeds until they’re covered on all sides. place on a greased cookie sheet and cook for 10-15 minutes, until golden on the bottom.

I made these out of ingredients that I had on hand because I didn’t want the meringue to go to waste, but you can experiment with whatever you have!