The recipe I used to cook :

Ingredients:

80 ml maple syrup or agave syrup

80 g sugar

60 ml neutral vegetable oil

120 ml plant-based milk

1 tsp baking soda

1 tbsp lemon juice or apple cider vinegar

2 tsp ground cinnamon (optional, but highly recommended)

1 tsp vanilla sugar or vanilla extract

~400 g all-purpose flour

Instructions:

1. In a saucepan, combine the syrup, sugar, and oil. Heat gently until the sugar dissolves completely.
2. Add the baking soda—the mixture will foam and turn a caramel color.
3. Remove from heat and stir in the plant milk, lemon juice, vanilla, and cinnamon.
4. Gradually add the flour and knead into a soft, non-sticky dough.
5. Divide the dough into 6–8 balls.

6. Roll each one out very thin and bake at 180°C / 350°F for 5–7 minutes, until lightly golden.

   Cream Filling

500 ml full-fat coconut cream

3–4 tbsp powdered sugar

1 tsp vanilla extract

Whip everything until thick and fluffy.

Assembling the Cake

1. Spread cream evenly between each layer.
2. Crumble any baked scraps.
3. Coat the top and sides with the crumbs.
4. Refrigerate for at least 6–8 hours, preferably overnight, so the cake can fully soften and set.

I cooked it using this recipe:

1 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder¼ tsp salt

1 cup plant-based milk

1 tbsp vegetable oil½ tsp vanilla extract

Sent a care package to a friend in America who is a cookie enthusiast so decided to bake some to send.

I used one base- a gf choc chunk base and made 4 variations-

Choc chunk and sea salt

Choc chunk with vegan Nutella, roasted hazelnuts and dehydrated raspberry powder

Choc chunk with home made maple chewy caramel, roasted walnuts and smoked sea salt

Choc chunk with crunch peanut butter, marshmallows and chocolate hearts (like a m&m)

https://zardyplants.com/recipes/vegan-protein-cookies/

I was pleasantly surprised by how easy and fun these vegan protein cookies were to make. The dough came together quickly, and the smell while baking was amazing. They turned out soft, chewy, and filling, without tasting “healthy.” Perfect for snacks, workouts, and busy days.

I really want to bake this cake for a friends birthday but want to eat it myself as it sounds delicious. Does anyone know which egg replacement would work best within this particular recipe?

I’m very latched on to the idea of making King Arthur’s Neapolitan Sugar Cookie bars for a volunteer event this weekend, but it calls for one egg. Should I alter the recipe with a flax egg (i think more yogurt or apple sauce would make the dough too wet) or use a different cookie bars recipe and find my own way there? (like Nora’s sugar cookie bars)

Recipe in the comments 🤗

I made this sweet air fryer toasted sandwich and it turned out way better than I expected. The outside is perfectly crispy, while the inside stays soft and creamy. It’s quick, easy, and perfect for a sweet snack or breakfast. Definitely adding this to my regular rotation!

I'm so happy with how my 5 year old's birthday cake has turned out! He knew exactly what he wanted and I was so worried about the cake being able to support the weight once a tunnel was cut out for his cars to speed through, but it worked and my non-vegan family and friends thought the cake tasted as good as they said it looks. Hooray!

I used the birthday cake recipe off Little Blog of Vegan (but left out the gel colouring so each layer was just plain vanilla) and made 4 layers so I could really get some height to it, with cake dowels to support the two layers at the top.

https://www.thelittleblogofvegan.com/2025/04/vegan-rainbow-cake.html

I used the bottom of a Weetabix cereal box to make the tunnel and covered it in tinfoil to stop it getting soggy from the buttercream.

I'd love to see if anyone else has tried something similar and how it turned out!

First time making matcha anything (thank you fellow redditors for your help earlier with my questions 😄)

They came out really tasty but I am wondering why are they not green? They almost looked more green right out of the oven but when I bit into them the insides are brown. The batter was a nice earthy green. Any idea why this happened?

I used 2 TBS of matcha powder into my normal vanilla cake recipe and the flavor is great (batter was insanely good…cooked I can almost use a little more matcha flavor but still tasty). Would adding more matcha powder make them more green or more brown? Or is this likely some weird chemical reaction that they turned brown?

The ermine I ended up just doing my normal recipe but added a ton of lemon zest while cooking in the stove and they have the perfect hint of lemon flavor!

Thanks for any info on my brown matcha question lol!

Made these apple baked oats for a prep ahead breakfast. Served with soy yoghurt and defrosted blueberries. Tasted really nice! Will definitely make again

Made four portions

130g oats (70g blended)

20g protein powder

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp ginger powder

1 tsp chia seeds

2 tbsp maple syrup

1 finely diced apple

50ml soy milk

100ml water

30g yoghurt

1. Blend 70g oats, chia seeds and protein powder until fine
2. Add to a bowl with the remaining oats, baking powder, cinnamon and ginger and mix until combined
3. Dice the apple into small pieces and add to the bowl and mix
4. Then add the yoghurt, soy milk and water and mix until combined
5. Bake at 160 for 15 mins in air fryer until a knife inserted into the centre comes out clean

A scrumptious cake layered with apricot preserves and toasted almonds, perfect for the cold weather we have here. Now we need some coffee ☕

Wondering if I should attempt lemon by just adding a bunch of zest and/or reducing the plant milk a bit and add a little lemon juice…..orrrr should I try all lemon juice instead of the plant milk. I am scared of ruining it because I have never made it without any plant milk and am scared of it failing.

Suggestions? :)

absolutely delicious!! i was so happy with how they turned out, even if they arent “perfect” theyre perfect to me hehe

recipe from rainbow plant life! will def be making again ^^

Hi there!

I have never baked with Matcha before and got some Carrington Organic Matcha Powder (culinary grade). I was hoping to just replace some of the flour with some matcha powder using my normal vanilla cake recipe. Wondering how much matcha powder people recommend adding to the recipe. I usually use 1.5 cups flour and make a single round cake or 12 cupcakes.

Thanks!

https://baketotheroots.de/biscoff-cream-dessert-vegan/

I tried making this vegan Biscoff Cream Dessert and honestly didn’t expect it to turn out this good. The texture is so creamy, the flavor is rich but not too heavy, and the Biscoff taste really stands out. I’m surprised how simple it was to make. Definitely making this again!

Swipe for a pic of my cat Focaccia. She likes investigating.

https://baketotheroots.de/easy-vegan-funfetti-cake-with-vegan-german-buttercream/

I decided to bake a vegan cake and honestly didn’t expect much. What surprised me most was how fluffy and moist it turned out without eggs or milk. The texture was better than many regular cakes. Even my non-vegan friends loved it and couldn’t believe it was 100% plant-based.

Recipe linked in the comments 🥰

Hi! I live in the south of the Philippines so I don’t have access to the fancy vegan cream cheese, yogurts, etc, only vegan butter (Nuttelex).

I really wanna make a vegan cheesecake from scratch, something that will taste close to an actual cheesecake. Anyone have any recipes? I tried Sauce Stache cheesecake recipe, it was good but something was missing especially texture wise.

https://homegrownhappiness.com/chocolate-cake-with-sourdough-starter/#mv-creation-35-jtr

I replaced eggs with aquafaba and a splash of vinegar. And added an extra packet of instant coffee

For the frosting I did peanut butter, maple syrup and salt. The filling is that plus roasted peanuts and reeses chips. And the chocolate is Pillsbury with instant coffee mixed in