SweetieCakes VEGAN BAKING MADE EASY
vegan alternatives... flax goop if you’ve ever had a baked good, you probably know it has some sort of 2 Tbs flax seeds 3 Tbs water
milk or dairy product baked-in to it’s sweet and tasty core. if you can’t have those ooey-gooey buttery cookies because of a milk allergy or an intolerance
milk to milk, then look no more! you’ve found the best little bake book, full of ½ c rice milk ½ c almond milk
recipes of favored baked goods. to keep things vegan, when you see egg in the ingredients list, you can either use a real egg like a carnivore or
butter concoct the egg replacement mixture, and then add as you would eggs. coconut oil coconut butter olive oil
for the eggs, mix together in a small bowl or mug. let sit a couple of minutes until it becomes like jelly. add as you would eggs.
for the milk, cream together the coconut oil, coconut butter, and vanilla. with an electric mixer, slowly mix in powdered sugar. once lightly combined, add the rice milk or rum, one tbs at a time.
for the butter/oils, simply use the same ratio of coconut oil. for lighter butter, use olive oil. for thicker butter, melt together ¾ c coconut oil to ¼ c coconut butter. for a varied oil mixture, use half olive oil and half coconut oil.
choco cake ingredients 1 ¾ c gluten-free baking mix ½ c sugar ¼ c honey 2 tsp baking powder 2 Tbs Cocoa Powder
for the cake
Preheat Oven to 350° F.
Grease 9” baking pan. Mix all dry ingredients in a large bowl. Mix all wet ingredients in a separate bowl. Mix everything together until smooth. Transfer to the baking pan and bake at 350° until a wooden
1 Tbs Vanilla
pick inserted in the center comes out clean, about 35 to 45 minutes.
3 large eggs
Place on a rack and allow to cool.
½ c rice milk ¹/³ c oil ½ c apple sauce
frosting ingredients 2 Tbs Coconut Butter 6 Tbs Coconut Oil
for the frosting Cream together the coconut oil, coconut butter, and vanilla. With an electric mixer, slowly mix in powdered sugar. Once lightly combined, add the rice milk or rum, one Tbs at a time.
1 pkg Powder Sugar 1 tsp Vanilla 3-4 Tbs Rum or Rice Milk
chippie cookies ingredients ½ c coconut oil (room temp) ½ c sugar ¼ c brown sugar
Cream together the cocnut oil and the sugars. Beat in eggs. Stir in vanilla. Dissolve baking soda in hot water. Add to batter
1 large egg
along with salt. Stir in flour, chocolate chips, and nuts. Drop by large
2 tsp Vanilla
spoonfuls onto ungreased baking pan. Bake for about 10 minutes in
1 ½ c all-purpose flour ½ tsp baking soda 1 tsp hot water ¼ tsp salt 1 c vegan chocolate chip ²/³ c chopped nuts (optional)
for the cookies
Preheat Oven to 350° F.
the preheated oven, or until edges are nicely browned. Place on a rack and allow to cool.
nobake oaties ingredients ½ c sugar/maple sugar 2 Tbs Coconut oil 1 Tbs Cocoa Powder 2 Tbs Peanut Butter 2 Tbs Rice/Almond Milk ¼ Tbs Vanilla ¾ regular/quick rolled oats
for the cookies Melt coconut oil in a pot over medium heat. Add milk, cocoa, and sugars and mix well. Mix and melt peanut butter and vanilla in the pot. Once combined, remove from heat and add oats. Drop by large spoonfuls onto ungreased baking pan. Allow to cool. Optionally lightly dust with powdered sugar.
fluffy flats ingredients 1 c unbleached all-purpose flour 2 tsp baking powder
Mix all dry ingredients in a large bowl. Beat egg and combine all
Â˝ tsp baking soda
wet ingredients with dry ingredients. Mix well and let rise for 1-2
2-4 tsp sugar
minutes. Heat pan and lightly oil. Pour batter about a hald cup of
2 Tbs coconut oil Â˝ c almond/rice milk Â˝ Tbs vanilla 2 tsp apple cider vinegar 1 large egg
for the pancakes
batter onto pan and flip as necessary for golden brown pancakes.
optional toppings sliced bananas, nuts, maple syrup, powdered sugar, strawberries
derbie pie crust ingredients 3 c all purpose flour 1 tsp fine sea salt ¾ coconut oil 5-6 Tbs cold water
for the crust In medium bowl, whisk flour and salt. With a fork, cut in softened coconut oil. Sprinkle in cold water 1 Tbs at a time, mixing lightly, but combining. Refrigerate for 30 minutes. Then shape into pastry ball. Roll dough and place in a 9" Single Pie Crust pan.
ingredients ¼ - ½ c coconut oil ¼ c sugar ¾ brown sugar
for the pie
Preheat Oven to 350° F.
In a large bowl with an electric mixer, whisk together the coconut oil, sugars, corn syrup, eggs, vanilla, and bourbon until frothy. Fold in
¾ light corn syrup
chocolate chips and pecans. Pour into prepared pie crust and bake
4 large eggs
at 350° for about 50-60 minutes or until set. Do not overpour batter.
1½ tsp vanilla extract ¼ c bourbon ¾ c vegan chocolate chips 1¼ cup of toasted pecans
Place on a rack and allow to cool. Serve warm or completely cool before serving ala mode.
recipes and book design by wesley turner-harris