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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.

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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

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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)

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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.

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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

½ 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 ½ c almond/rice milk ½ Tbs vanilla 2 tsp apple cider vinegar 1 large egg

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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.

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recipes and book design by wesley turner-harris

SweetieCakes  

Vegan Baking Recipe Booklet