Blueberries were on sale and I couldn’t pass them up, so here we are. I resisted eating them all just long enough to make these vegan blueberry scones. You can blame the lack of fruit recipes on the blog on me devouring whatever fruit I …read more
It’s been a while, but oh man I’m very excited for this recipe. Yeah there’s crinkle cookies and double chocolate cookies on the blog. But what there isn’t, is vegan brownie cookies (and actual brownies, but that’ll come eventually). The chocolatiest of chocolatey cookies. Eggless …read more
I was recently asked if the lemon cake recipe could be made into a vanilla one, which got me testing and thinking about how I should probably share a basic vegan vanilla cake recipe on the blog (thanks Cassandra!). But why stop at one recipe …read more
I’m a sucker for anything with a crunchy crumb topping. Or anything with sugar, really. So it’s about time I veganized some good ’ole coffee cake. This vegan coffee cake is moist and fluffy, with a layer of cinnamon sugar and toasted pecans in the …read more
These vegan lemon crinkle cookies have a slightly crisp exterior yet are soft inside and deliciously lemony. The powdered sugar adds a nice sweetness to balance out the tang and gives these cookies their pretty crinkled appearance. Plus, they’re really easy and quick to whip …read more
I haven’t had crème caramel since before I went vegan (which was years ago). But this vegan crème caramel tasted almost exactly as I remember the egg-based ones tasting. Without the weird eggy flavour I disliked about flans. So it’s a win-win in my book! …read more
*This homemade vegan butter is adapted from Mattie’s recipe over at veganbaking.net. He goes into the whys and hows of each ingredient and explains the whole process really well if you want to know more about it.* Anytime I call for vegan butter in a …read more
You know Easter time, and therefore spring, is here when hot cross buns and chocolate bunnies start popping up everywhere. I could smell it in the air as these vegan hot cross buns were baking… Slush, melting snowmen, water-filled potholes and that random snow storm …read more
An easy and simple recipe for vegan cream cheese that doesn’t involve the use of tofu or cashews. Just the magic of some unsweetened plain soy yogurt. After being blended with unrefined coconut oil, it yields a smooth, creamy and tangy vegan cream cheese. Perfect …read more
Although there’s no longer a shortage of bread in stores – or almost every other item we needed (I’m looking at you, toilet paper) – it’s still practical to be able to make your own vegan sandwich bread. If for no other reason than to …read more
I mentioned in another post that I would eventually make some classic vegan oatmeal raisin cookies. Well, today is the day people. These cookies are reminiscent of those giant ones they serve at school cafeterias and vending machines, but in a good way. Without the …read more
These savory vegan muffins are a perfect grab-and-go snack or breakfast for when time isn’t really on your side. You can make them a few days in advance and have them ready to be eaten throughout the week. They’re moist, fluffy, flavorful and, like most …read more