This vegan lemon ricotta cake is everything you’d expect from a classic Italian cake: light, fragrant, with a soft and slightly dense crumb. The ricotta is silken tofu, blended until completely smooth. You won’t miss the dairy. It slices cleanly, keeps well for a couple of days, and the lemon flavor comes through without being…
These bakery-style vegan strawberry muffins have a secret. Cut one open and you’ll find a thick jammy strawberry filling hiding inside – made from fresh strawberries cooked down with lemon juice until glossy and thick. The top is covered in a golden oat crumble that bakes into a satisfying crunch. No eggs, no dairy, and…
This no-bake chocolate strawberry tart has a silky dairy-free ganache filling, a crispy almond flour crust — and not a single thing goes in the oven. The crust is almond flour and coconut oil, pressed straight into the pan and chilled. The filling is just four ingredients: dairy-free dark chocolate, coconut milk, vanilla and a…
This vegan lemon loaf is soft, moist and full of bright citrus flavor, finished with a smooth tangy lemon glaze. Made with simple ingredients in just one bowl, it delivers a tender crumb and balanced sweetness similar to a classic bakery-style lemon loaf. Perfect for breakfast, brunch or dessert, this recipe uses techniques like rubbing…
These bakery-style dirt bomb muffins are soft, fluffy, and coated in thick cinnamon sugar – just like a classic donut shop treat. Made without eggs using coconut milk and applesauce, they bake up tall with beautiful domed tops. Completely vegan and dairy-free, with a double-coat technique that gives them that irresistible bakery crust. Also try…
Soft bakery-style coconut carrot muffins topped with a crunchy coconut oat crumble. Eggless, dairy-free and perfect for Easter or spring baking.
These baked pumpkin donuts are incredibly soft, moist, and full of warm autumn flavor. Made with real pumpkin puree and cozy cinnamon spice, they come together in one bowl with no eggs, no milk, and no butter. Each donut is rolled in a brown sugar and cinnamon coating right after baking for an irresistible crunch…
These heart-shaped red velvet cookies are soft, chewy, and such a fun bake for Valentine’s Day or any time you want something a little special. They have that classic red velvet look with a rich cocoa flavor, and they are completely vegan: no eggs, no butter, no dairy. The dough comes together quickly with just…
These vegan pumpkin cookies are soft, slightly chewy, and packed with warm cinnamon spice. Made with real pumpkin puree and just a handful of simple ingredients, they are completely eggless, dairy-free, and ready in about 20 minutes. The texture is somewhere between a soft cookie and a little cake, which makes them completely addictive. They…
These vegan chocolate cherry cookies combine two of the best flavors around: deep dark chocolate and tart, juicy cherries. The cherries are cooked down first until they caramelize slightly, then folded right into the chocolate dough for pockets of fruity sweetness in every bite. No eggs, no dairy, and so easy to put together. They…
This almond flour chocolate cake is rich, fudgy, and deeply chocolatey, all without a drop of oil, egg, milk, or butter. The base uses mashed banana and dark chocolate, which gives it a naturally moist, brownie-like texture that is incredibly satisfying. It is naturally gluten-free too, so everyone at the table can enjoy a slice….
These vegan chocolate cookies have crispy, slightly crackled edges and a chewy, fudgy center, just like the best chocolate cookies should. Made with melted dark chocolate for that rich, intense flavor, the whole dough comes together in about 10 minutes with no eggs, no milk, and no butter. They taste like little brownie bites in…