Vegan baking is easy and delicious! Here are all the best vegan baked goods to try: biscuits, bread, muffins, cakes, cookies, and brownies.
Eating plant based or vegan recipes but love baking? No problem. Baking with no eggs or dairy is easy and delicious! Really. After years of experimenting with recipes, Alex and I have learned: vegan baking recipes can be some of the most delicious out there. Here are all our very favorite vegan baked goods, from savory to sweet! Here are the types of recipes you’ll find in this list:
A few secrets to vegan baking!
Before we start: here are a few quick tips on the secrets behind vegan baked goods. Just how to replace the milk, butter and eggs in vegan baking? It’s different based on the recipe, but here’s what we most often use:
- Flax egg. Often we substitute eggs with flax eggs, the vegan trick for using ground flax seeds and water to work as a binder. (Or, we’ll reformulate the recipe to not need an egg at all.)
- Coconut oil. Coconut oil is often our substitute for butter in vegan baking. It has the richness of butter and is solid at room temperature.
- Almond milk or other non-dairy milk. The non-dairy milk we use most often in baking recipe is almond milk, but often oat milk, cashew milk or coconut milk work.
And now: our best vegan baked goods!
You’ll never believe these vegan apple muffins are totally plant based! They’re moist and fluffy with a streusel topping that adds a sweet crunch.
- 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
- 3/4 cup rolled oats, divided
- 1 tablespoon cinnamon, divided
- 1 teaspoon ginger
- 1 teaspoon allspice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup maple syrup
- 1 1/4 cups applesauce
- 1 cup diced apple (1 medium apple)
- 1/2 cup coconut oil, half melted and half room temperature
- 1 tablespoon vanilla extract
- 1/4 cup turbinado sugar*
- Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
- In a medium bowl, mix the 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, and 2 teaspoons cinnamon with the ginger, allspice, baking powder, baking soda, and kosher salt.
- In another bowl, combine the maple syrup, applesauce, melted coconut oil, and vanilla.
- Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms. Mix in the diced apple.
- In another medium bowl, add the remaining 1/4 cup rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon along with the turbinado sugar and salted butter (cut into small pieces). Cut the room temperature coconut oil into the remaining ingredients using a pastry cutter or fork until it’s evenly combined and a crumbly streusel topping forms.
- Divide the batter evenly into the muffin cups. Then top with a thin layer of streusel.
- Bake for about 25 to 30 minutes, until a toothpick comes out clean (if your oven is uneven, reverse the pan halfway through). Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool.
*We highly recommend using turbinado sugar for its signature crunch! However, we’ve substituted brown sugar, and they still tastes delicious!
- Category: Muffin
- Method: Baked
- Cuisine: Vegan
Keywords: Vegan Baked Goods, Vegan Baking Recipes
More vegan recipes using your oven!
Of course…you can bake lots of things in your oven that aren’t baked goods!
- Favorite Vegan Lasagna This will become your new favorite lasagna: guaranteed. It’s whole food plant based and dairy free.
- Baked Sweet Potatoes with Moroccan Lentils This healthy baked sweet potato with Moroccan lentils is a nutritionally-balanced one dish vegan meal that’s also drop-dead delicious.
- Baked Potato Wedges Looking for classic baked potato wedges, crispy on the outside, soft on the inside, and perfectly salted? Have we got the recipe for you.
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.