As a vegan you don’t have to do without sweet treats in the afternoon, you can also bake vegan . There are great vegan baking recipes that are quick and easy to make yourself. Baking is fun, even without animal products – and it tastes delicious too. With us you will find vegan recipes for baking . Try them!
Table of Contents
No-bake mango tarts
Ingredients:
For 6 pieces
- 250 g mango puree (health food store)
- 100 g Cashewnusskerne
- 4 dried figs
- 50ml of water
- 2 THE Agavendicksaft
- 1 tbsp walnut kernels
- 3 tbsp liquid coconut oil
- 1 tablespoon coconut cream (at room temperature)
Buns with plums
Ingredients:
For a springform pan (12 pieces)
- 500 g Mehl (Type 405)
- 80 grams of sugar
- 80 g soft vegan margarine
- 1 cube of fresh yeast
- 125 ml soy milk
- 1 Msp. Bourbon-Vanillepulver
- 1 pinch of salt
- some vegan margarine to grease the mold
- flour for the work surface
- 6 tbsp plum jam
- 6 plums
Preparation:
- Put the flour in a bowl, make a well in the middle and crumble the yeast into it.
- Warm the soy milk, sprinkle half the sugar over the yeast and pour the soy milk over it.
- Let the dough stand for about 10 minutes until bubbles appear in the dough.
- Add margarine, sugar, salt and vanilla powder and use a mixer to mix the mixture into a dough. Cover and let rise in a warm place for about 40 minutes.
- Wash, halve and stone the plums. Grease the mold and divide the dough into 12 equal portions on a floured work surface.
- Shape each portion into a ball, fill in 1 teaspoon of plum jam and half a plum, place the balls in the mold and let them rise, covered, for about 15 minutes.
- Preheat the oven to 200° and then bake the buns for about 20 minutes until they are golden brown.
- Remove the mold and let the buns cool on a wire rack. Dust the buns with powdered sugar – done!
Rhubarb crumble cake
Ingredients:
For a springform pan (12 pieces)
- 250 g Mehl (Type 405)
- 125 ml soy milk
- 100 g soft vegan margarine
- 100 grams of sugar
- 1 tsp egg replacer powder
- 1/2 pack baking powder
- vegan margarine for the mold
- 300 grams of rhubarb
- 70 g + 2 tbsp sugar
- 100 g Mehl (Type 405)
- 65 g cold vegan margarine
- 1 Pck. Bourbon-vanilla sugar
- powdered sugar
Preparation:
- Grease the shape. Put the vegan margarine and the sugar in a mixing bowl and beat them with the mixer until fluffy.
- Mix flour with baking powder and stir in. Adds egg replacer powder and milk. Pour the batter into the mold and smooth it out.
- Preheat the oven to 200°. Clean, wash and peel the rhubarb and cut into 1 cm pieces. Distribute the pieces on the dough and treat them with 2 tablespoons of sugar.
- Knead the flour, 70 g sugar, vanilla sugar and cold margarine in a mixer, grate the dough into crumbles and spread it over the rhubarb. Dust some powdered sugar on top.
- Bake the cake for about 40 minutes until golden brown. Take out the cake and let it cool on a wire rack.
Swiss roll with blueberry cream
No-Bake Avocado Lime Pie
Vegan raspberry vanilla cake
Ingredients:
For a cake pan
- 200 g hazelnuts (soaked in water and then drained)
- 270 g dates (pitted and chopped)
- 25 g Fair-Trade Kakaopulver
- 1 tbsp + 3/4 cup water
- 1 TL Vanilla Paste
- 3 tbsp coconut oil
- 420 g cashews (pre-soaked in water and later drained)
- 250 grams of raspberries
Preparation:
- For the base, grind the hazelnuts in the blender and place them in a bowl. Then mix the dates into crumbs and add them to the hazelnuts.
- Add the cocoa and 1 tablespoon of water and mix all the ingredients.
- Line the baking pan with parchment paper, spread the crumbs on it and press them firmly.
- For the vanilla layer, puree 210 g cashews, 100 dates, half a cup of water, 1.5 tbsp coconut oil and 1 tsp vanilla paste. Start with the water and gradually add everything else.
- When the mixture is nice and creamy, take 2 teaspoons and pour the rest evenly into the cake pan. Place the mixture briefly in the freezer.
- For the raspberry layer, puree the raspberries with the dates. Add 210 g cashews and 1.5 tbsp coconut oil and possibly 1/4 cup water.
- Take the cake pan out of the freezer and spread the raspberry cream evenly over the dough.
- Take the 2 teaspoons of vanilla cream, add some water and stir until you get a pleasant liquid. Drizzle this over the cake, decorate it with fresh fruit and put it in the freezer for about six hours. When the cake is taken out and then soft enough, you can cut it into pieces.