Domestic Gothess logo

Baking

Vegan Scones

by 2 Comments

Vegan scones – these easy eggless and dairy-free British scones are a perfect tea time treat. They are quick and simple to make and totally delicious. Serve with jam and vegan cream; or eat them split, toasted and buttered.

Close up of a vegan scone filled with raspberry jam and cream.

Scones are a classic British afternoon tea staple, and they also happen to be incredibly quick and easy to make at home. These vegan scones are indistinguishable from the best classic scones and are sure to be a real crowd-pleaser.

I did a fair bit of testing to come up with this ultimate vegan scone recipe; I tried various different fats, milks, buttermilk, yogurt etc and this version was by far my favourite.

They are light and moist, with a pleasing amount of crumble and just enough sweetness; the perfect scone for a vegan afternoon tea!

Vegan Scone Ingredients:

Scones only require a few basic store-cupboard ingredients:

Self-raising flour – it’s important to use self-raising flour to get the best rise.

Baking powder – the self-raising flour alone isn’t quite enough, scones need a little extra baking powder to get a really good rise.

Vegan block butter – using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content.

I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. It is also important that the butter is fridge cold, not room temperature.

Refined coconut oil – I did a lot of testing to perfect these vegan scones and found that the ones that used half refined coconut oil and half vegan block butter had the best flavour and texture. You can use all coconut oil or all butter instead but half and half is best.

Make sure that you use refined, rather than virgin coconut oil (unless you want your scones to taste like coconut), and it should be solid, not soft or melted; refrigerate it if necessary to firm it up.

Caster sugar – I use caster/superfine sugar rather than granulated as it dissolves into the dough more easily. Granulated will work if that is all you have though. British scones shouldn’t be too sweet so I don’t use lots; you can add a bit extra if you prefer a sweeter scone; or reduce it if you like them a little more puritanical or if you want to make savoury ones.

Soy milk – I use unsweetened soy milk to make my scones as it has the highest protein content. Any non-dairy milk will work but soy is best (oat would be my second choice).

I glaze the vegan scones with a mixture of soy milk and maple syrup which gives them a lovely colour. You can use just milk if you prefer.

vegan scones on a round marble platter with jam and cream, one sliced in half.

How To Serve Scones:

Scones go stale very quickly and are best eaten as fresh as possible, ideally within a couple of hours of being baked. (See below for freezing/make-ahead tips).

Traditionally they are served with jam and clotted cream though I have never been a huge fan of the cream (don’t hate me!) and I like mine with just jam, ideally raspberry.

Obviously clotted cream isn’t vegan but vegan whipped cream would be an acceptable substitute. If you are in the UK then Elmlea now make a plant-based whippable double cream and most supermarkets sell a vegan squirty cream; or you could go for homemade coconut whipped cream if you don’t mind the flavour.

My husband eschews the jam and cream entirely, preferring his scones split, toasted and buttered (with Naturli Spreadable); this is absolutely the best way to eat slightly stale scones.

They would also be lovely served with my vegan lemon curd or plum and amaretto jam.

Vegan scones on a marble platter on a white background.

How To Make Vegan Scones:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by mixing together self-raising flour and baking powder in a large bowl until they are well combined.

Add cold, diced vegan block butter and solid refined coconut oil and rub them in using your fingertips until no lumps of fat remain and the mixture resembles breadcrumbs.

The coconut oil in particular can be difficult to rub in so do take your time to ensure that there are no lumps remaining. You can also use a food processor instead for this step (this step only) to save time. Next, stir in some caster sugar.

step 1 - rubbing in the fat

Gradually stir in the milk until it forms a soft, almost sticky dough. I find that the back of a table knife is the best tool for this job, it enables you to cut the liquid through without over-mixing the dough.

If there are any dry, floury bits left in the bottom of the bowl add a drop more milk to mix them in. You may not need to use all of the milk, or you may need a little more.

step 2 - adding the milk

Bring the dough together into a ball, it should be soft and a bit sticky. Turn it out onto a lightly floured surface, don’t knead it but use your hands to kneaten it a little and pat it out into a round about 4cm/1 1/2 inches thick.

Use a 6cm/2 1/3 inch round cutter (plain or fluted is fine) to cut out four scones. Place them slightly spaced apart on a baking parchment lined baking sheet.

step 3 - cutting out the scones

Very gently bring the scraps of dough back together, pat out into a round again and cut out two or three more scones.

Brush the tops of the scones with a mixture of milk and maple syrup to glaze. Don’t let it drip down the sides as that can inhibit the rise.

Bake for 15-18 minutes, until golden. If you tap the underside they should sound hollow, like bread. Remove from the oven and place on a wire rack to cool a little before serving.

step 4 - baking the scones

Vegan scones on a marble platter on a white background with a cream cloth, a bowl of cream and a jar of raspberry jam.

Top Tips:

Scones are very easy to make, but to ensure that you end up with tall, light, moist, delicious scones rather than hockey pucks it is important to follow a few basic rules:

1.Your butter and milk should be fridge cold, not room temperature; and the coconut oil (if using) should be solid. If it is a bit soft then refrigerate it first until firm.

2. Make sure that you do not overwork the dough, you want to mix it until it comes together, no more than that. And never, ever knead it; this isn’t bread. The scones will be a bit craggy and rustic looking, but the texture will be so much better!

3. The dough should be on the soft, almost sticky side for the lightest, moistest results.

4. Pat, rather than roll the dough out and keep it quite thick, about 4cm / 1 1/2 inches is ideal.

5. When you cut the scones out, press the cutter straight down, don’t twist it. Flour the cutter first to make it easier to remove the scones.

6. Placing the cut scones on the baking tray upside down can help them to rise more evenly.

7. When you glaze the scones, make sure that you brush it on the tops only, don’t let any glaze drip down the sides as it can inhibit the rise.

8. Get the scones into the oven as soon as possible, don’t leave them sitting around as the raising agents start to work straight away.

9. Scones are best eaten as soon as possible, ideally just cooled, and definitely on the same day as they are baked. If you do happen to have any leftovers the next day then they are best eaten split, toasted and buttered.

Can I Freeze These Vegan Scones?:

You can freeze the scones once they have cooled (ideally as soon as they are completely cold). To eat, defrost them then place in a low oven (160C/fan140C/320F/gas mark 3) for a few minutes to refresh.

You can also freeze the unbaked scones as soon as you have cut them out. Freeze them on some baking paper on a baking tray before storing them in a freezer-safe tub or zip seal bag. Then, when you want your scones, transfer them to a prepared tray and pop them straight into the preheated oven from frozen. You might need to add a couple of minutes to the baking time.

A pile of vegan scones on a marble plate, one filled with jam and cream and one sliced in half.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

5 from 1 vote
Print

Vegan Scones

Vegan scones – these easy eggless and dairy-free British scones are a perfect tea time treat. They are quick and simple to make and totally delicious. Serve with jam and vegan cream; or eat them split, toasted and buttered.

Course Breakfast, Dessert
Cuisine British
Keyword scones
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 scones
Author Domestic Gothess

Ingredients

  • 350 g (3 cups minus 2 Tbsp) self-raising flour
  • 1 tsp baking powder
  • 50 g (1 ¾ oz) vegan block butter (I use Naturli Vegan Block) cold
  • 50 g (1 ¾ oz) solid refined coconut oil refrigerated if necessary
  • 40 g (3 Tbsp) caster (superfine) sugar
  • 160-180 ml (⅔ to ¾ cup) unsweetened soy milk (or another non-dairy milk)

Glaze:

  • 1 Tbsp soy milk
  • 1/2 Tbsp maple syrup

To Serve:

  • jam and vegan cream or thick coconut yogurt

Instructions

  1. Preheat the oven to 220°C/200°C fan/400°F/gas mark 6. Line a baking tray with baking parchment.

  2. Mix together the self-raising flour and baking powder in a large bowl until they are well combined.

  3. Add the cold, diced vegan block butter and solid refined coconut oil and rub them in using your fingertips until no lumps of fat remain and the mixture resembles breadcrumbs.

    The coconut oil in particular can be difficult to rub in so do take your time to ensure that there are no lumps remaining. You can also use a food processor instead for this step (this step only) to save time.

  4. Stir in the caster sugar.

  5. Gradually stir in the milk using the back of a knife until it forms a soft, almost sticky dough. If there are any dry, floury bits left in the bottom of the bowl add a drop more milk to mix them in. You may not need to use all of the milk, or you may need a little more.

  6. Bring the dough together into a ball, it should be soft and a bit sticky. Turn it out onto a lightly floured surface, don’t knead it but use your hands to kneaten it a little and pat it out into a round about 4cm/1 1/2 inches thick.

  7. Use a floured 6cm/2 ⅓ inch round cutter (plain or fluted is fine) to cut out four scones. Press the cutter straight through the dough, don't twist it. Place them slightly spaced apart on the baking sheet.

  8. Very gently bring the scraps of dough back together, pat out into a round again and cut out two or three more scones.

  9. For the glaze, mix together the milk and maple syrup in a small bowl.

  10. Brush the tops of the scones with the glaze. Don’t let it drip down the sides as that can inhibit the rise.

  11. Bake for 15-18 minutes, until golden. If you tap the underside they should sound hollow, like bread. Remove from the oven and place on a wire rack to cool a little before serving.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • You can use all vegan block butter or all coconut oil instead of 50/50 if you prefer; but half of each will give the best flavour and texture.
  • Your butter and milk should be fridge cold, not room temperature; and the coconut oil (if using) should be solid. If it is a bit soft then refrigerate it first until firm.
  • Make sure that you do not overwork the dough, you want to mix it until it comes together, no more than that.
  • Placing the cut scones on the baking tray upside down can help them to rise more evenly.
  • Get the scones into the oven as soon as possible, don’t leave them sitting around as the raising agents start to work straight away.
  • Scones are best eaten as soon as possible, ideally just cooled, and definitely on the same day as they are baked. If you do happen to have any leftovers the next day then they are best eaten split, toasted and buttered.
  • You can freeze the scones once they have cooled (ideally as soon as they are completely cold). To eat, defrost them then place in a low oven (160C/fan140C/320F/gas mark 3) for a few minutes to refresh.
  • You can also freeze the unbaked scones as soon as you have cut them out. Freeze them on some baking paper on a baking tray before storing them in a freezer-safe tub or zip seal bag. Then, when you want your scones, transfer them to a prepared tray and pop them straight into the preheated oven from frozen. You might need to add a couple of minutes to the baking time.

scones pinterest image

Vegan Spanakopita Spiral

by 2 Comments

Vegan spanakopita spiral – this impressive vegan spinach and cheese filo pie consists of a soft, cheesy, salty, herby spinach filling encased in crisp phyllo pastry. It’s a real crowd pleaser that is much easier to make than it looks!

vegan spanakopita spiral pie cut into slices on a wire rack with herbs, olive oil and sesame seeds.

Before going vegan one of my absolute favourite dishes was spanakopita – the delicious Greek spinach and feta filo pastry pie. After cutting out cheese I had resigned myself to never being able to eat it again. And then I discovered home-made almond cheese.

It turns out that it is possible to make your own cheese subsititute using just a few simple ingredients and a blender. And with a generous addition of salt and lemon juice it very closely mimics the flavour and texture of feta cheese. This opened up a whole new world of possibilities to veganize dishes that I had previously thought impossible!

I’ve made this vegan spanakopita spiral a lot and it never fails to impress me just how close to the original in flavour it is. The filling is tangy, cheesy and full of flavour and the pastry is super crispy. It is incredibly moreish!

It may look like it is complicated to make but in fact it is actually quite simple. I use shop bought phyllo (filo) pastry rather than making my own as quite frankly I can’t be bothered with all that rolling. Pretty much all phyllo pastry is vegan friendly but do check the packet just in case.

If you don’t want to make the spiral shape then you could just layer up the pastry and filling in a rectangular baking dish instead; though the spiral is easy to do and looks very impressive!

close up of a slice of vegan spinach and feta filo pastry pie.

How To Make Vegan Spanakopita:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by making the almond feta cheese (full details and instructions can be found on my vegan almond cream cheese recipe post). It is best to make the cheese the day before you want to bake the pie to allow the flavours to mellow and the cheese to firm up a bit.

You simply need to soak some flaked skinless almonds in boiling water for half an hour, drain them and stick them in a blender or food processor with the rest of the cheese ingredients and blitz until it is fairly smooth; it should still have a slightly grainy texture to best mimic feta cheese.

Scrape the cheese mixture into a bowl, cover and refrigerate it overnight. (You can use it straight away if you are pressed for time but it is best to let it mature overnight if you can.)

step 1 - making the almond cheese

To make the filling, thinly slice a large leek and gently fry it in a little olive oil until it is soft and translucent then add crushed garlic and finely chopped spring onions (scallions) and cook for another couple of minutes. Remove from the heat and set aside to cool.

step 2 - cooking the leek

Meanwhile, defrost your frozen spinach and squeeze out as much water from it as you can. I do this by squeezing handfuls of it firmly over the sink. You really want to make sure that you get rid of as much water as possible to prevent the pie from being soggy.

step 3 - defrosting the spinah and squeezing out the liquid

Once you have squeezed the water out of the spinach, finely chop it and add it to the leek mixture.

Add grated lemon zest, chopped fresh dill, mint and parsley, a little bit of nutmeg (it goes so well with spinach!), nutritional yeast, black pepper and some salt (not too much as the cheese is salty) and stir everything together.

Next, stir in the almond cheese, taste the mixture and add more salt and pepper as you like. (At this point the filling can be stored covered in the fridge overnight if you like.).

step 4 - preparing the filling

To assemble the pie, lay a sheet of filo pastry on a work surface with the long side facing you (keep the rest of the pastry covered with a damp tea towel to prevent it from drying out). Brush one of the short edges with a little olive oil and lay another sheet of pastry on the work surface, overlapping the oiled short edge of the first one by about 5cm.

Brush the pastry all over with a little olive oil then add another two sheets on top, brush with oil again and add another two sheets if you have enough pastry, brush with oil again.

step 5 - layering the pastry

I used a total of 18 sheets of pastry – three two sheet wide sections, three sheets deep. If you have fewer than 18 sheets then you can just double, rather than triple layer the pastry (so a total of 12 sheets).

Take 1/3 of the spinach cheese mixture and form it into a long snake along the long edge of the pastry, leaving a 5cm gap at the bottom. Try and make sure that the filling is evenly spread. Roll the pastry up from the bottom into a long sausage.

step 6 - adding the filling and rolling up the pastry

Coil the sausage, seam side down, and place it into a 26-28cm greased cake tin. If you don’t have a cake tin big enough then you can just use a parchment lined baking sheet; the pie holds its shape by itself.

Repeat the steps above two more times, tucking the beginning of each coil into the end of the previous one to form one long spiral.

step 7 - shaping the coil

When you are shaping the coil, don’t panic if you get a couple of tears in the pastry. Simple tear off a scrap of unused phyllo, brush it with olive oil and use it to cover the tear; repeat with another layer if needed. No one will be able to tell!

Brush the pastry all over with olive oil and sprinkle over some sesame seeds to garnish. Bake the vegan spanakopita for around 45 minutes until it is golden brown and crisp. Allow to cool a little before serving.

vegan spanakopita spiral pie on a sheet of baking parchment on a wire rack on a marble background surrounded by herbs, olive oil, sesame seeds and a pastry brush.

Top Tips:

Make sure that your phyllo pastry is fully defrosted if it is frozen.

Different brands of filo pastry will contain different numbers of sheets of filo in varying dimensions so you may need to adjust the recipe slightly depending on how many sheets of pastry you have. I used 18 sheets (plus one extra for patching tears), from two packs of pastry. If you have fewer sheets then you can double, rather than triple layer them (so a total of 12 sheets).

Keep the phyllo pastry covered with a damp tea towel to prevent it from drying out. Even just a couple of minutes is enough for it to start getting dry and brittle.

Make sure you really squeeze as much liquid as possible out of the spinach to prevent the pie from being soggy. When you think that you’ve got all of the water out, squeeze it some more just in case.

Brushing the pastry with olive oil is necessary to get it golden and crisp, don’t skip it.

When you shape the spiral, don’t panic if you get a couple of tears in the pastry. Simple tear off a scrap of unused phyllo, brush it with olive oil and use it to cover the tear; repeat with another layer if needed. No one will be able to tell!

Close up of the top of vegan spanakopita spiral topped with sesame seeds.

Can I Make It In Advance?:

This vegan spanakopita is best eaten freshly baked, when the pastry is still crisp; but the filling can be cooked in advance and stored in the fridge for up to a couple of days.

It is best to make the almond cheese the day before preparing the filling to allow the flavours to meld and the cheese to firm up a bit, but it is not strictly necessary.

You may be able to get away with fully assembling the pie the day before you bake it and storing it (covered) in the fridge but note that I haven’t tested this.

close up of a slice of vegan spanakopita on a sheet of baking parchment with fresh herbs in the background.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

vegan spanakopita spiral pie cut into slices on a wire rack with herbs, olive oil and sesame seeds.
Print

Vegan Spanakopita

Vegan spanakopita spiral – this impressive vegan spinach and cheese filo pie consists of a soft, cheesy, salty, herby spinach filling encased in crisp phyllo pastry. It’s a real crowd pleaser that is much easier to make than it looks!

Course Main Course
Cuisine Greek
Keyword pie
Prep Time 1 hour
Cook Time 1 hour
Soaking Time: 30 minutes
Total Time 2 hours 30 minutes
Author Domestic Gothess

Ingredients

Almond Cheese:

  • 200 g (2 cups) flaked skinless almonds
  • 60 ml (1/4 cup) lemon juice
  • 60 ml (1/4 cup) olive oil
  • 60 ml (1/4 cup) water
  • 1 clove garlic
  • 2 Tbsp nutritional yeast
  • 1 1/2 tsp salt

Spanakopita:

  • 1 Tbsp olive oil (plus extra for brushing)
  • 1 large leek finely sliced
  • 5 spring onions (scallions) thinly sliced
  • 4 cloves garlic peeled and crushed
  • 850 g (30 oz) frozen whole leaf spinach
  • finely grated zest of 1 lemon
  • 15 g (a large handful) fresh dill finely chopped
  • 15 g (a large handful) fresh mint (leaves only) finely chopped
  • 15 g (a large handful) fresh parsley finely chopped
  • 1/4 tsp ground nutmeg
  • 3 Tbsp nutritional yeast
  • salt and pepper
  • 2 packs (18 sheets) phyllo (filo) pastry thawed if frozen
  • sesame seeds to garnish (optional)

Instructions

Almond Cheese:

  1. Ideally you should make the almond cheese the day before assembling the spanakopita, though it is not strictly necessary if you are in a rush.

  2. Place the flaked almonds in a large bowl and cover with plenty of boiling water. Set aside for at least half an hour to soak then drain them well.

  3. Place the drained almonds in a blender or food processor along with the lemon juice, olive oil, water, salt, garlic and nutritional yeast.

  4. Blend at a high speed until very smooth and creamy. Scrape down the sides as needed to make sure that there are no lumps of almond left. If you need to you can add a drop more water but try not to add too much. If your blender has a tamper tool then I recommend using it!

  5. Scrape the cheese into a bowl and cover. It is ready to eat right away but will firm up in the fridge and the flavours will mellow so I recommend refrigerating it overnight before eating. Store in an airtight container in the fridge for up to a week.

Spanakopita:

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a 26-28cm rounc cake tin OR line a baking sheet with baking parchment.

  2. To make the filling, heat the olive oil in a large pan over a low heat, add the sliced leek and cook for about 10 minutes, stirring often, until it is soft and translucent. Add the crushed garlic and finely chopped spring onions (scallions) and cook for another 2 minutes. Remove from the heat and set aside to cool.

  3. Meanwhile, defrost the frozen spinach (I do this in the microwave) and squeeze out as much water from it as you can. I do this by squeezing handfuls of it firmly over the sink. You really want to make sure that you get rid of as much water as possible to prevent the pie from being soggy.

    Once you have squeezed the water out of the spinach, finely chop it and add it to the leek mixture.

  4. Add the grated lemon zest, chopped fresh dill, mint and parsley, nutmeg, nutritional yeast, a good grinding of black pepper and some salt (not too much as the cheese is salty) and stir everything together.

  5. Next, stir in the almond cheese, taste the mixture and add more salt and pepper as you like. (At this point the filling can be stored covered in the fridge overnight if you like.).

  6. To assemble the pie, lay a sheet of filo pastry on a work surface with the long side facing you (keep the rest of the pastry covered with a damp tea towel to prevent it from drying out). Brush one of the short edges with a little olive oil and lay another sheet of pastry on the work surface, overlapping the oil coated short edge of the first one by about 5cm.

  7. Brush the pastry all over with a little olive oil then add another two sheets on top, brush with oil again and add another two sheets if you have enough pastry; brush with oil again.

  8. (I used a total of 18 sheets of pastry (plus one extra for patching) – three two sheet wide sections, three sheets deep. If you have fewer than 18 sheets then you can just double, rather than triple layer the pastry.)

  9. Take 1/3 of the spinach cheese mixture and form it into a long snake along the long edge of the pastry, leaving a 5cm gap at the bottom. Try and make sure that the filling is evenly spread.

  10. Roll the pastry up from the bottom into a long sausage. Coil the sausage, seam side down and place it into a 26-28cm greased cake tin. If you don’t have a cake tin big enough then you can just use a parchment lined baking sheet; the pie holds it’s shape by itself.

  11. Repeat the steps above two more times, tucking the beginning of each coil into the end of the previous one to form one long spiral. *see post above for step by step photos*

  12. When you are shaping the coil, don’t panic if you get a couple of tears in the pastry. Simple tear off a scrap of unused phyllo, brush it with olive oil and use it to cover the tear; repeat with another layer if needed. No one will be able to tell!

  13. Brush the pastry all over with olive oil and sprinkle over some sesame seeds to garnish. Bake the pie for around 45 minutes until it is golden brown and crisp. Allow to cool a little before serving.

Recipe Notes

  • Make sure that your phyllo pastry is fully defrosted if it is frozen.
  • Different brands of filo pastry will contain different numbers of sheets of filo in varying dimensions so you may need to adjust the recipe slightly depending on how many sheets of pastry you have. I used 18 sheets (plus one extra for patching tears), from two packs of pastry. If you have fewer sheets then you can double, rather than triple layer them (a total of 12 sheets).
  • Keep the phyllo pastry covered with a damp tea towel to prevent it from drying out. Even just a couple of minutes is enough for it to start getting dry and brittle.
  • Make sure you really squeeze as much liquid as possible out of the spinach to prevent the pie from being soggy. When you think that you’ve got all of the water out, squeeze it some more just in case.
  • Brushing the pastry with olive oil is necessary to get it golden and crisp, don’t skip it.
  • When you shape the spiral, don’t panic if you get a couple of tears in the pastry. Simple tear off a scrap of unused phyllo, brush it with olive oil and use it to cover the tear; repeat with another layer if needed. No one will be able to tell!

vegan spanakopita pinterest image

Vegan Gingerbread Cookies

by 1 Comment

Vegan gingerbread cookies – these perfect vegan gingerbread cookies are so easy to make and ideal for decorating at Christmas. They make lovely gifts or edible decorations and can be made soft or crunchy as you prefer. Use this recipe to make vegan Gingerbread men, edible tree decorations or any kind of cut outs you like.

Vegan gingerbread snowflake cookies arranged in a wreath shape on a dark wood background with pine cones and Christmas decorations.

The best part about Christmas is all of the baked goods. I don’t think that there is a single traditional Christmas bake that I don’t enjoy! Gingerbread has to be near the top of the list, whether that be in cookie or cake form.

These vegan gingerbread cookies are the ultimate recipe, they are incredibly easy to make, keep their shape well and are spicy and delicious. They will also make your house smell amazing while they are baking!

They keep well so would be great to give as gifts or to use as edible decorations. They are also just nice to have around to snack on throughout the festive season.

They are delicious without the icing, but it does make them look very pretty. Alternatively a spot of biscuit decorating is a great way to keep kids entertained for a couple of hours (the results might not be as attractive however!).

iced vegan gingerbread cookies on a dark wood background.

How To Make Vegan Gingerbread Cookies:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

This recipe is a bit different in that the ingredients are melted in a pan rather than creamed together. Place vegan block butter, light brown softt sugar, golden syrup and black treacle (molasses) in a medium saucepan over a low heat and stir until everything is melted. Remove the pan from the heat.

(The image shows part block butter and part coconut oil as I ran out of butter, you can swap some or all of the butter for coconut oil but I think these cookies are best made with butter, the coconut oil can make the dough a bit greasy.)

step 1 - melting the ingredients

Add ground ginger, cinnamon, cloves, allspice and bicarbonate of soda and whisk until totally smooth. The mixture will foam up a bit.

I go quite heavy on the spices as I like my gingerbread quite fiery; you can reduce the amount if you want a milder flavoured gingerbread.

step 2 - adding the spices and bicarb.

Add plain flour and stir with a wooden spoon until well combined and no dry patches of flour remain. Wrap the dough in clingfilm or an environmentally friendly alternative (I use a silicone Stasher bag) and refrigerate it for a couple of hours until it is firm enough to roll out.

step 3 - the finished dough

The dough can be stored in the fridge for up to a couple of days but you may need to let it come up to room temperature a bit before you roll it out as it gets quite firm.

Once firm, roll the dough out either on a lightly floured surface or between two sheets of baking parchment to about 3-5mm thick, depending on how thick you want your cookies.

step 4 - rolling out the dough

Cut out as many shapes as you can with your choice of cookie cutters. Bring the scraps together into a ball and re-roll to cut out more shapes.

Place them well spaced apart on a couple of baking sheets lined with baking parchment. (They will spread a little as they cook so make sure they have a bit of room).

step 5 - cutting out shapes

Place the trays in the freezer for 15 minutes until the dough is firm, this helps to stop the cookies from spreading. Meanwhile preheat the oven to 180°C/350°F/gas mark 4.

Bake the cookies for 8-12 minutes depending on whether you want them soft or crunchy and how big they are. Little ones will cook more quickly than larger cutouts. The cookies will still be very soft but will firm up as they cool. I bake mine until they are beginning to brown around the edges.

step 6 - baking the cookies

Leave the cookies to cool on the trays for a couple of minutes then carefully transfer them to a wire rack and leave to cool completely.

Once the cookies are cold make the royal icing. Place sifted icing sugar in a bowl and stir in lemon juice and aquafaba. The icing should be thick but pourable. If you drizzle some back into the bowl the pattern should disappear after 10 seconds or so. If it is too thick stir in a drop more lemon juice, and if it is too runny add some extra sifted icing sugar.

step 7 - the icing

Transfer the icing to a piping bag fitted with a small round writing nozzle and decorate the cookies as you like.

Leave the decorated cookies to dry flat for a couple of hours before storing them in an airtight container.

Vegan gingerbread snowflake cookies arranged in a christmas tree shape with pine cones and christmas decorations.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

The dough needs to chill for a couple of hours before you roll it out so make sure that you start making these gingerbread cookies early enough in the day. Alternatively, the dough can be stored in the fridge for a couple of days but you may need to let it come up to room temperature a bit before you roll it out as it gets quite firm.

You MUST use a block butter/margarine, not the spreadable kind in a tub as it has too high a water content for baking. I use Naturli Vegan Block. Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks would all work.

You can use coconut oil instead of vegan butter but the dough may feel a bit greasy.

Make sure that you accurately weigh out the golden syrup and treacle otherwise your cookies may spread too much. Even a difference of a few grams can affect the texture of the dough.

If you are in the US and can’t get hold of golden syrup then you can use light molasses instead (NOT blackstrap molasses).

I go quite heavy on the spices as I like my gingerbread quite fiery; you can reduce the amount if you want a milder flavoured gingerbread.

Freezing the cookies before you bake them helps them to keep their shape so don’t skip this step.

The difference between soft gingerbread cookies and crunchy ones is simply the baking time. If you want soft cookies bake them for a shorter amount of time and for crunchy ones leave them in for longer.

As all ovens vary and the bake time will be different depending on the size of your cookie cutters and whether you want soft or crunchy cookies, I suggest baking a couple of test cookies first to figure out the perfect bake time for you.

If you don’t want to use aquafaba in the icing you can just swap it for more lemon juice or water.

The icing can be coloured using gel food colours (not liquid ones). I believe that Sugarflair colours are vegan friendly.

close up of a vegan gingerbread snowflake cookie with white icing on a dark wood background.

What Is A Substitute For Golden Syrup?:

Golden syrup is a very common baking ingredient in the UK; it has a buttery caramel flavour and the texture of honey (Lyle’s Golden Syrup is vegan friendly). It can be tricky to get hold of elsewhere, though apparently lots of stores in the US have it in the foreign foods section or you can get in online. You can also try making your own!

If you aren’t able to get hold of any then you can swap it for light molasses or corn syrup instead.

How To Store Vegan Gingerbread Cookies:

The cookies will keep for 2-3 weeks stored in an airtight container. Separate them with layers of greaseproof paper and make sure that any decorations are completely dry first!

Can I Freeze The Dough?:

Yes, provided it is well wrapped the dough cn be frozen for up to a month. Let it defrost overnight in the fridge then bring it up to room temperature for a bit before rolling it out.

How Long Will The Dough Keep In The Fridge?:

Once you have prepared the dough, place it in a silicone bag or wrap in clingfilm and store it in the fridge for up to three days. You might need to let it come up to room temperature for a bit before rolling it out.

a vegan gingerbread man

More Vegan Christmas Recipes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

iced vegan gingerbread cookies on a dark wood background.
Print

Vegan Gingerbread Cookies

Vegan gingerbread cookies – these perfect vegan gingerbread cookies are easy to make and ideal for decorating at Christmas. They make lovely gifts or edible decorations and can be made soft or crunchy as you prefer.

Course Dessert, Snack
Cuisine British
Keyword cookies
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 2 hours 15 minutes
Servings 20 people
Author Domestic Gothess

Ingredients

Vegan Gingerbread Cookies:

  • 150 g (1/2 cup + 2 Tbsp) vegan block butter (I use Naturli Vegan Block)
  • 120 g (2/3 cup) light brown soft sugar
  • 100 g (3 ½ oz) golden syrup
  • 50 g (1 ¾ oz) black treacle (or molasses)
  • 3 ½ tsp ground ginger
  • 3 ½ tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 3/4 tsp bicarbonate of soda (baking soda)
  • 380 g (3 cups + 2 Tbsp) plain (all-purpose) flour (plus extra for dusting)

Vegan Royal Icing:

  • 300 g (2 ½ cups) icing (powdered) sugar sifted
  • 1 Tbsp lemon juice (plus extra as needed)
  • 2 Tbsp aquafaba (or use extra lemon juice or water instead)

Instructions

  1. Place the butter, sugar, golden syrup and treacle in a medium saucepan over a low heat and stir until melted. Remove from the heat.

  2. Add the ginger, cinnamon, cloves, allspice and bicarbonate of soda and whisk until smooth. The mixture will foam up a bit.

  3. Add the flour and stir with a wooden spoon until well combined and no dry patches of flour remain. Wrap the dough in clingfilm or an environmentally friendly alternative and refrigerate for a couple of hours until it is firm enough to roll out.

  4. Roll the dough out either on a lightly floured surface or between two sheets of baking parchment to about 3-5mm thick, depending on how thick you want your cookies.

  5. Cut out as many shapes as you can with your choice of cookie cutters. Bring the scraps together into a ball and re-roll to cut out more shapes.

  6. Place them well spaced apart on a couple of baking sheets lined with baking parchment. (They will spread a little as they cook so make sure they have a bit of room).

  7. Place the trays in the freezer for 15 minutes until firm. Meanwhile preheat the oven to 180°C/350°F/gas mark 4.

  8. Bake the cookies for 8-12 minutes depending on whether you want them soft or crunchy and how big they are. Little ones will cook more quickly than larger cutouts. The cookies will still be very soft but will firm up as they cool. I bake mine until they are beginning to brown around the edges.

  9. Leave the cookies to cool on the trays for a couple of minutes then carefully transfer them to a wire rack and leave to cool completely.

  10. Once the cookies are cold make the royal icing. Place the sifted icing sugar in a bowl and stir in the lemon juice and aquafaba. The icing should be thick but pourable. If you drizzle some back into the bowl the pattern should disappear after 10 seconds or so. If it is too thick stir in a drop more lemon juice, and if it is too runny add some extra sifted icing sugar.

  11. Transfer the icing to a piping bag fitted with a small round writing nozzle and decorate the cookies as you like.

  12. Leave the decorated cookies to dry flat for a couple of hours before storing in an airtight container.

Recipe Notes

  • As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • The dough needs to chill for a couple of hours before you roll it out so make sure that you start making these gingerbread cookies early enough in the day. Alternatively, the dough can be stored in the fridge for a couple of days but you may need to let it come up to room temperature a bit before you roll it out as it gets quite firm.
  • You MUST use a block butter/margarine, not the spreadable kind in a tub as it has too high a water content for baking. I use Naturli Vegan Block. Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks would all work.
  • You can use coconut oil instead of vegan butter, or part butter part coconut oil but the dough may feel a bit greasy. (The cookies will be fine once baked).
  • Make sure that you accurately weigh out the golden syrup and treacle otherwise your cookies may spread too much. Even a difference of a few grams can affect the texture of the dough.
  • If you are in the US and can’t get hold of golden syrup then you can use light molasses instead (NOT blackstrap molasses).
  • Freezing the cookies before you bake them helps them to keep their shape so don’t skip this step.
  • The difference between soft gingerbread cookies and crunchy ones is simply the baking time. If you want soft cookies bake them for a shorter amount of time and for crunchy ones leave them in for longer.
  • As all ovens vary and the bake time will be different depending on the size of your cookie cutters and whether you want soft or crunchy cookies, I suggest baking a couple of test cookies first to figure out the perfect bake time for you.
  • If you don’t want to use aquafaba in the icing you can just swap it for more lemon juice or water.
  • The icing can be coloured using gel food colours (not liquid ones). I believe that Sugarflair colours are vegan friendly.

vegan gingerbread cookies pinterest image

Vegan Biscotti With Almonds And Cranberries

by 8 Comments

Vegan biscotti with almonds and cranberries – this vegan version of biscotti is just as delicious as the original and so easy to make! They are wonderful with a cup of coffee and keep for ages so make great Christmas gifts!

vegan biscotti on a sheet of baking parchment

Biscotti, also known as Cantuccini, are a crunchy, twice-baked Italian biscuit/cookie that are best eaten with a glass of sweet wine or a cup of coffee for dunking.

They are quite hard on their own, but dunking them softens them a bit, preventing you from breaking your teeth and creating a delicious flavour combination.

While they are good all year round I particularly like to bake them at Christmas. They keep for yonks so they make great gifts sealed up in an airtight jar; provided you can bring yourself to give any away that is!

Vegan biscotti on two black plates with two black cups of coffee.

Traditionally biscotti are made with three core ingredients – flour, eggs and sugar. I initially thought that they would be tricky to veganise seeing as they rely so heavily on the eggs which can be difficult to substitute.

Happily however, these eggless biscotti turned out just as good as the original and the eggs weren’t as difficult to substitute as I originally thought. Soy milk replaces the moisture and protein, and melted refined coconut oil replaces the fat from the egg yolks.

These vegan biscotti are crunchy, full of flavour and easy to make. I added almonds and dried cranberries to mine but you can vary the nuts and dried fruit as you prefer.

Vegan biscotti on a dark grey background, one broken in half.

How To Make Vegan Biscotti:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

In a large bowl, whisk together caster sugar, soy milk, melted refined coconut oil, lemon or orange zest and vanilla extract until well combined.

In a separate bowl, sift together plain flour, baking powder and salt.

step 1 - mixing the wet and dry ingredients

Add the dry ingredients to the wet and stir until it forms a rough dough then add almonds and dried cranberries and mix until they are well distributed. Use your hands to bring it together into a ball.

step 2 - mixing the dough.

Divide the dough into two even pieces and shape each one into a log about 5cm wide. Place them well spaced apart on a baking parchment lined baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.

Bake the logs for 30-35 minutes until they are firm and lightly browned.

step 3 - shaping and baking the dough.

Remove the logs from the oven and set them aside to cool for 15 minutes. Turn the oven down to 140°C/275°F/gas mark 1.

Once the logs have cooled, use a sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide. Don’t try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly. (I like to eat the end bits for uh, taste testing purposes…)

step 4 - slicing the logs

Lay the slices cut side down on the baking sheet and return them to the oven for 8 minutes. Turn the slices over and bake for another 8 minutes. Remove from the oven and transfer to a wire rack to cool.

step 5 - giving the biscotti their second bake

Once the biscotti are cool store them in an airtight container. They will keep for several months if stored correctly.

vegan cantuccini on a metal baking tray.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

This recipe will work with any non-dairy milk (except probably coconut), but unsweetened soy milk is best as it has the highest protein content and therefore most closely mimics the egg.

You can swap the melted refined coconut oil for another type of mild flavoured oil if you prefer.

Make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.

Don’t try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly.

If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.

You can swap the almonds and cranberries for other nuts and dried fruits if you prefer.

The biscotti will keep for several months provided they are stored in an airtight container in a cool, dark place.

Three vegan biscotti on a black plate, one broken in half, with a cup of coffee and another plate of biscotti in the background.

More Vegan Cookie Recipes:

Vegan chocolate chip cookies

Vegan gingerbread cookies

Cinnamon swirl biscuits

Vegan Easter biscuits

Vegan peanut butter chocolate chip cookies

Autumn leaf maple cookie wreath

Vegan pumpkin chocolate chip cookies

Chocolate gingerbread cookies

Close up of a pile of vegan biscotti

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

vegan biscotti on a metal background.
5 from 3 votes
Print

Vegan Biscotti With Almonds And Cranberries

Vegan biscotti with almonds and cranberries - this vegan version of biscotti is just as delicious as the original and so easy to make! They are wonderful with a cup of coffee and keep for ages so make great Christmas gifts!

Course Snack
Cuisine Italian
Keyword biscuits
Prep Time 15 minutes
Cook Time 46 minutes
Cooling Time 15 minutes
Servings 20 biscotti
Author Domestic Gothess

Ingredients

  • 180 g (3/4 cup + 2 Tbsp) caster (superfine) sugar
  • 80 ml (1/3 cup) unsweetened soy milk (other non-dairy milks will work but soy is best) room temperature
  • 2 Tbsp melted refined coconut oil
  • finely grated zest of 1 lemon or orange (optional)
  • 1 tsp vanilla extract
  • 275 g (2 1/4 cups) plain (all-purpose) flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 75 g (2 ¾ oz) whole almonds (blanched or with skin)
  • 60 g (2 oz) dried cranberries

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Line a baking sheet with baking parchment.

  2. In a large bowl, whisk together the sugar, soy milk, melted coconut oil, zest and vanilla extract until well combined.

  3. In a separate bowl, sift together the flour, baking powder and salt.

  4. Add the dry ingredients to the wet and stir until it forms a rough dough then add the almonds and cranberries and mix until they are well distributed. Use your hands to bring it together into a ball.

  5. Divide the dough into two even pieces and shape each one into a log about 5cm wide. Place them well spaced apart on the baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.

  6. Bake the logs for 30-35 minutes until they are firm and lightly browned.

  7. Remove the logs from the oven and set aside to cool for 15 minutes. Turn the oven down to 140°C/275°F/gas mark 1.

  8. Once the logs have cooled, use a sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide.

  9. Lay the slices cut side down on the baking sheet and return them to the oven for 8 minutes. Turn the slices over and bake for another 8 minutes. Remove from the oven and transfer to a wire rack to cool.

  10. Once cool store in an airtight container.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • This recipe will work with any non-dairy milk (except probably coconut), but unsweetened soy milk is best as it has the highest protein content and therefore most closely mimics the egg.
  • You can swap the melted refined coconut oil for another type of mild flavoured oil if you prefer.
  • Make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.
  • Don't try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly.
  • If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.
  • You can swap the almonds and cranberries for other nuts and dried fruits if you prefer.
  • The biscotti will keep for several months provided they are stored in an airtight container in a cool, dark place.

vegan biscotti on a metal background.

biscotti pinterest image

Vegan Apple Cake

by Leave a Comment

Vegan apple cake – this simple, rustic cake is easy to make in just one bowl and is utterly delicious. Moist, lightly spiced and packed full of juicy apples it is the perfect cake for snacking; or try it warm with custard for pudding!

vegan apple cake on a square of white baking parchment on a grey background surrounded by apples and apple tree leaves.

I had been craving apple cake since as soon as the weather started to turn colder, and this vegan apple cake recipe has been a little while in the making.

I always thoroughly test my recipes before I am happy to post them and I must have tried about ten different variations of apple cake before I was finally happy this time!

The good news is that my apple cake cravings have been fully satisfied after all that testing and this vegan apple cake is The One!

It is a soft, moist, lightly spiced cake with a crunchy sugar topping and plenty of juicy apples. It is the kind of simple, rustic cake that it is impossible to just have one slice of!

Some vegan yogurt and ground almonds in the batter keep the texture of the cake wonderfully soft, moist and tender. I went pretty heavy on the apples, this is an apple cake after all, and the cake itself is not overly sweet; meaning that you could even eat it for breakfast…

In addition to breakfast, afternoon tea or snacking on, this vegan apple cake is also amazing served warm for pudding, with a scoopful of ice cream or plenty of custard.

close up of a slice of vegan apple cake with apples and apple tree leaves in the background.

How To Make Vegan Apple Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by greasing a deep 20cm/8 inch round cake tin and line it with baking parchment. It needs to be at least 8cm / 3 inches deep to avoid overflow.

Peel and core your apples and chop them into 1-1.5cm dice. Set aside while you make the batter.

In a large bowl whisk together plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, ground almonds, cinnamon, ginger, cloves, nutmeg, allspice and salt until no lumps remain.

Add unsweetened non-dairy milk (soy is best for baking), non-dairy yogurt (I used plain soy), sunflower oil (another neutral oil is fine) and lemon juice and whisk gently until no dry lumps remain.

step 1 - making the batter

Add the diced apples and fold them through.

step 2 - adding the apples

Transfer the batter to the prepared tin and spread it level. Scatter some demarera sugar over the top to create a nice crunchy topping and bake the cake for about 1 hour 20 minutes until a skewer inserted into the centre comes out clean.

step 3 - baking the cake

Leave the cake to cool in the tin for 20 minutes then very carefully turn it out onto a wire rack to cool completely. It is very delicate when it is warm so be careful with it. Once the cake is cool store it in an airtight container for up to five days.

close up of vegan apple cake cut into slices.

What Kind Of Apples Should I Use?:

In short, use whatever kind you like! I prefer a sharper tasting apple so that more flavour comes through but it doesn’t really matter too much. I used half Granny Smith and half Braeburn apples for this cake.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

The tin you use should be at least 8 cm / 3 inches deep to avoid the cake overflowing.

Some ground almonds in the batter give this cake a lovely texture, but if you want to make it nut free then you can swap them for an equal weight of plain flour instead.

Don’t overmix the batter as that can activate the gluten in the flour and make the cake tough. Only mix until no dry lumps remain. I recommend mixing by hand with a balloon whisk rather than using an electric mixer.

This is a delicate cake, especially when it is warm. All those juicy chunks of apple make it quite fragile so I really recommend using a springform or loose bottomed cake tin so that you can remove the cake from the tin without having to flip it out and risk it breaking.

Don’t turn the cake out of the tin too early or you risk it breaking. Let it cool in the tin for 20 minutes before you turn it out to give it a chance to settle.

Use the toothpick test to check when the cake is ready – if a toothpick inserted into the middle of the cake comes out clean then the cake is done. You may need to try it in a few spots to avoid apple chunks.

Side view of vegan apple cake.

Ways To Adapt This Vegan Apple Cake:

Try adding a couple of handfuls of raisins along with the apple.

Chuck in a couple of handfuls of roughly chopped nuts.

Add a streusel topping instead of the demarera sugar.

Add some chopped crystallised or stem ginger and up the ground ginger to 1 1/2 tsp.

More Autumnal Vegan Cakes:

Vegan pumpkin bread

Pumpkin chocolate chip cake bars

Easy vegan ginger cake

Vegan beetroot chocolate cake with chocolate avocado frosting

Vegan pumpkin cake with cinnamon buttercream and maple pecans

Vegan apple bundt cake

Sweet potato bread with pecan streusel

Vegan ginger bundt cake

Orange and almond cake with chocolate buttercream

Vegan apple cake on a shet of white baking parchment with sliced apples and apple tree leaves.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

close up of vegan apple cake cut into slices.
Print

Vegan Apple Cake

Vegan apple cake - this simple, rustic cake is easy to make in just one bowl and is utterly delicious. Moist, lightly spiced and packed full of juicy apples it is the perfect cake for snacking; or try it warm with custard for pudding!

Course Dessert
Cuisine British
Keyword cake
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

  • 4 medium eating apples (about 450g unprepared weight) (I used a mix of braeburn and granny smith)
  • 250 g (2 cups) plain (all-purpose) flour
  • 100 g (1/2 cup + 1 Tbsp) light brown soft sugar
  • 80 g (1/3 cup + 1 Tbsp) caster sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 60 g (1/2 cup) ground almonds
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 160 ml (2/3 cup) unsweetened non-dairy milk (I use soy)
  • 80 g (1/3 cup) non-dairy yogurt (I use soy)
  • 80 ml (1/3 cup) sunflower oil
  • 1 Tbsp lemon juice
  • 1 heaped Tbsp demarera sugar

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a deep 20cm/8 inch round cake tin and line it with baking parchment.

  2. Peel and core the apples and chop into 1-1.5cm dice. Set aside.

  3. In a large bowl whisk together the flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, ground almonds, cinnamon, ginger, cloves, nutmeg, allspice and salt until no lumps remain.

  4. Add the milk, yogurt, oil and lemon juice and whisk gently until no dry lumps remain. Add the apples and fold through.

  5. Transfer the batter to the prepared tin and spread it level. Scatter the demarera sugar over the top and bake for about 1 hour 20 minutes until a skewer inserted into the centre comes out clean.

  6. Leave the cake to cool in the tin for 20 minutes then very carefully turn it out onto a wire rack to cool completely. It is very delicate when it is warm so be careful with it. Once the cake is cool store in an airtight container.

Recipe Notes

  • As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • The tin you use should be at least 8 cm / 3 inches deep to avoid the cake overflowing.
  • The ground almonds in the batter give this cake a lovely texture, but if you want to make it nut free then you can swap them for an equal weight of plain flour instead.
  • Don’t overmix the batter as that can activate the gluten in the flour and make the cake tough. Only mix until no dry lumps remain. I recommend mixing by hand with a balloon whisk rather than using an electric mixer.
  • This is a delicate cake, especially when it is warm. All those juicy chunks of apple make it quite fragile so I really recommend using a springform or loose bottomed cake tin so that you can remove the cake from the tin without having to flip it out and risk it breaking.
  • Don’t turn the cake out of the tin too early or you risk it breaking. Let it cool in the tin for 20 minutes before you turn it out to give it a chance to settle.
  • Use the toothpick test to check when the cake is ready – if a toothpick inserted into the middle of the cake comes out clean then the cake is done. You may need to try it in a few spots to avoid apple chunks.

vegan apple cake pinterest image

 

 

Vegan Stollen With Marzipan

by 3 Comments

Vegan stollen – this vegan version of a traditional German Dresden Stollen is a wonderful treat for Christmas. You can eat it right away or make it in advance and let it mature for a couple of weeks before serving for the best flavour.

vegan stollen on a sheet of baking parchment on a black surface surrounded by christmas decorations.

One of my absolute favourite Christmas treats (of which I have many…) is stollen; the dense, cakey, fruity, preferably marzipan filled festive German bread.

While it is possible to buy vegan stollen from lots of supermarkets, I was determined to make my own version as homemade is always better.

It took me four attempts to get the perfect texture but the end result is perfect – a dense, moist, flavourful loaf filled with rum soaked fruit and a marzipan centre.

Stollen isn’t a light and fluffy bread, it is designed to have a very high fat content which allows it to be kept for a long time without drying out. This means that the texture is almost dense cake-like rather than bread.

I’m not going to lie, this recipe is a bit of a labour of love but the results are so, so worth it! Because it is such a heavily enriched dough it takes a long time to rise and you will need to make the bread over the course of three days.

Don’t worry though, there is very little active work involved, just a whole lot of leaving the dough alone to rise! The recipe also makes two loaves of stollen so the time spent is doubly worth it.

I did try making a couple of loaves with a shorter rising time but the results were overly heavy and dense so I’m afraid that the long rise is necessary!

close up of slices of marzipan filled vegan stollen on a sheet of white baking parchment.

How To Make Vegan Stollen:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

You need to make this stollen over the course of three days. On the evening of the first day, mix together raisins, candied mixed peel and rum. Give it a good stir, cover and leave to soak overnight.

The following day, stir some chopped almonds into the fruit mixture.

step 1 - soaking the fruit

In the bowl of a stand mixer, mix together plain flour, instant yeast, sugar, salt, ground cinnamon, allspice, cloves, cardamom and nutmeg.

Add lukewarm unsweetened non-dairy milk (soy is best), vanilla and almond extracts, grated orange and lemon zest and lots of softened vegan block butter. You ideally want to use a block butter/margarine rather than the spreadable kind in a tub for the best texture; I use Naturli Vegan Block.

Give it a good mix until it forms a rough dough then knead with the mixer on a high speed for about 10 minutes until the dough is very smooth and elastic and it comes away from the sides of the bowl cleanly.

You can knead the dough by hand on an unfloured surface if you don’t have a stand mixer.

step 2 - making the dough

Add the soaked fruit and nut mixture and knead until it is well distributed.

step 3 - adding the fruit mixture

Place the dough in a lightly oiled bowl, cover the bowl and set aside to rise in a warm spot until it has almost doubled in size. This can take 5-8 hours depending on how warm it is.

step 4 - giving the dough it's first rise.

Once the dough has risen, place the covered bowl in the fridge overnight.

The following day, remove the bowl from the fridge and leave it to come up to room temperature for 2 hours.

Knock the dough back and divide it into two equal pieces (I use a scale for accuracy).

Roll each ball of dough out on a lightly floured surface to a rough rectangle about 1 – 1 1/2 cm thick.

Divide your marzipan in half and roll each half into a log a little shorter than your dough rectangles. Place the marzipan logs just off centre on the dough.

Fold the smaller half of dough over the marzipan then fold the other half over the top and press gently to seal. Make sure that the ends are also sealed.

step 5 - shaping the stollen

Place the logs well spaced apart on a greaseproof paper lined baking sheet and loosely cover. Set aside to rise in a warm place for 3-4 hours until they have increased in size by 50%. They will not double. Meanwhile preheat the oven.

step 6 - giving the stollen their second rise

Once the logs are puffy, bake them for 40-45 minutes until the internal temperature reaches at least 94°C/201°F on a probe thermometer. If they start to become too dark before they are ready you can loosely cover them with tin foil.

Once the stollen are baked, remove the logs from the oven and let them cool for 10 minutes. Pick off any raisins that are on the surface as they will be burnt and bitter.

Brush the stollen very generously with melted vegan butter and leave it to set.

step 7 - the baked stollen brushed with butter

Once the butter has set, sprinkle them with a thick layer of icing sugar and leave to cool completely before wrapping and storing.

a sliced loaf of icing sugar coated stollen.

Top Tips:

Stollen is supposed to have a very high fat content – half fat to flour. DO NOT reduce it otherwise the bread will be dry and won’t keep.

I usually use bread flour when baking bread, but because we want a more cake-like texture here, plain (all-purpose) flour is the best choice.

Ideally you should use a block butter/margarine rather than the spreadable kind in a tub for the best texture; I use Naturli Vegan Block.

If it is a really cold day and you want to speed up the rising time of the dough a bit, you can warm up the oven a bit on a low heat, switch it off and open the door for 30 seconds to let out some of the heat then place the (covered) dough in the oven with the door slightly ajar.

The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.

You can eat the stollen right away if you want (let it cool completely first though!) but it will have the best flavour and texture if you wrap it up in baking parchment and tin foil and let it mature in a cool, dry place for one to two weeks before you slice it.

Provided it is well wrapped, the stollen will keep for up to six weeks so it is perfect to give as gifts for Christmas.

slices of vegan German stollen.

How To Store Vegan Stollen:

Once the loaves of stollen are baked, brush them generously all over with melted vegan butter while they are still warm. Allow the butter to set then sprinkle them with a very thick layer of icing sugar. This butter and sugar coating helps to seal in the moisture and stop them from drying out so don’t skip it!

Once the loaves are completely cold, wrap them first in baking parchment then tin foil and store them in a cool, dark place for up to six weeks.

Can I Freeze Vegan Stollen?:

Yes, the loaves can be frozen for up to three months provided they are well wrapped. Allow to defrost at room temperature.

More Vegan Christmas Recipes:

a loaf of vegan stollen on a sheet of baking parchment with a small sieve of icing sugar in the background.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

slices of vegan German stollen.
Print

Vegan Stollen

Vegan stollen - this vegan version of a traditional German Stollen is a wonderful treat for Christmas. You can eat it right away or make it in advance and let it mature for a couple of weeks before serving for the best flavour.

Course Breakfast, Snack
Cuisine German
Keyword bread
Prep Time 40 minutes
Cook Time 45 minutes
Resting time 1 day 10 hours
Servings 2 loaves
Author Domestic Gothess

Ingredients

Fruit Mixture:

  • 250 g (9 oz) raisins
  • 125 g (4 ½ oz) candied mixed peel
  • 50 ml (3 Tbsp + 1 tsp) rum
  • 50 g (1 ¾ oz) chopped almonds

Stollen Dough:

  • 500 g (4 cups) plain (all-purpose) flour
  • 10 g (2 ½ tsp) instant/fast action yeast
  • 100 g (1/2 cup) caster/granulated sugar
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 200 ml (1/2 + 1/3 cup) lukewarm unsweetened non-dairy milk (soy is best)
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • finely grated zest of 1 orange
  • finely grated zest of 1 lemon
  • 250 g (9 oz) vegan block butter (I use Naturli Vegan Block) softened
  • 300 g (10 ½ oz) marzipan

To Finish:

  • 50 g (1 ¾ oz) vegan block butter melted
  • icing (powdered) sugar for dusting

Instructions

Day 1:

  1. You need to make this stollen over the course of three days. On the evening of the first day, mix together the raisins, candied mixed peel and rum. Give it a good stir, cover and leave to soak overnight.

Day 2:

  1. The following day, stir the chopped almonds into the fruit mixture.

  2. In the bowl of a stand mixer, mix together the plain flour, instant yeast, sugar, salt, ground cinnamon, allspice, cloves, cardamom and nutmeg.

  3. Add the lukewarm non-dairy milk, vanilla and almond extracts, grated orange and lemon zest and softened vegan block butter.

  4. Give it a good mix until it forms a rough dough then knead with the mixer on a high speed for about 10 minutes until the dough is very smooth and elastic and it comes away from the sides of the bowl cleanly.

  5. If you don't have a stand mixer you can knead the dough by hand on an unfloured surface for 10-15 minutes until it is smooth, stretchy and no longer sticky.

  6. Add the soaked fruit and nut mixture and knead until it is well distributed.

  7. Place the dough in a lightly oiled bowl, cover the bowl and set aside to rise in a warm spot until it has almost doubled in size. This can take 5-8 hours depending on how warm it is.

  8. Once the dough has risen, place the covered bowl in the fridge overnight.

Day 3:

  1. The following day, remove the bowl from the fridge and leave it to come up to room temperature for 2 hours.

  2. Knock the dough back and divide it into two equal pieces (I use a scale for accuracy).

  3. Roll each ball of dough out on a lightly floured surface to a rough rectangle about 1 - 1 ½ cm thick.

  4. Divide the marzipan in half and roll each half into a log a little shorter than your dough rectangles. Place the marzipan logs just off centre on the dough.

  5. Fold the smaller half of dough over the marzipan then fold the other half over the top and press gently to seal. Make sure that the ends are also sealed.

  6. Place the logs well spaced apart on a greaseproof paper lined baking sheet and loosely cover. Set aside to rise in a warm place for 3-4 hours until they have increased in size by 50%. They will not double. Meanwhile preheat the oven to 180°C/350°F/gas mark 4.

  7. Once the logs are puffy, bake them for 40-45 minutes until the internal temperature reaches at least 94°C/201°F on a probe thermometer. If they start to become too dark before they are ready you can loosely cover them with tin foil.

  8. Once the stollen are baked, remove the logs from the oven and let cool for 10 minutes. Remove any raisins from the surface as they will be burnt and bitter.

  9. Brush the stollen generously with the melted vegan butter and leave it to set.

  10. Once the butter has set, sprinkle them with a thick layer of sifted icing sugar and leave to cool completely.

  11. Once the stollen are completely cold, wrap them first in a layer of baking parchment then a layer of tin foil and store in a cool, dry place for up to six weeks.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • See the post above for step-by-step photos.
  • Stollen is supposed to have a very high fat content – half fat to flour. DO NOT reduce it otherwise the bread will be dry and won’t keep.
  • I usually use bread flour when baking bread, but because we want a more cake-like texture here, plain (all-purpose) flour is the best choice.
  • Ideally you should use a block butter/margarine rather than the spreadable kind in a tub for the best texture; I use Naturli Vegan Block.
  • If it is a really cold day and you want to speed up the rising time of the dough a bit, you can warm up the oven a bit on a low heat, switch it off and open the door for 30 seconds to let out some of the heat then place the (covered) dough in the oven with the door slightly ajar.
  • The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
  • You can eat the stollen right away if you want (let it cool completely first though!) but it will have the best flavour and texture if you wrap it up in baking parchment and tin foil and let it mature in a cool, dry place for one to two weeks before you slice it.
  • Provided it is well wrapped, the stollen will keep for around six weeks so it is perfect to give as gifts for Christmas.

vegan stollen pinterest image

Vegan Mincemeat Cake

by 2 Comments

Vegan mincemeat cake – this Christmassy vegan bundt cake is perfect for using up mincemeat (of the fruit variety!) or is a great festive alternative to a traditional Christmas cake.

vegan mincemeat cake on a grey stone plate with oranges, spices and a glass of whisky in the background.

This vegan mincemeat cake is adapted from one of my early, non-vegan recipes. A reader asked me whether it was possible to veganise my mincemeat bundt cake.

I had completely forgotten about that cake, but her question reminded me just how good a cake it was and I was intrigued to see whether I was able to create a vegan version.

The answer is of course, a resounding yes. With a few tweaks to the recipe this vegan mincemeat cake worked out perfectly and as far as I can recall (it has been many years since I made the non-vegan one!) it is just as delicious and moist as the original.

This cake is perfect for using up a jar of mincemeat if you have leftovers after Christmas, or it makes a wonderful lighter alternative to a traditional fruit cake.

I baked mine in a bundt tin as that is such a simple way to make an impressive looking cake; but if you don’t have a bundt tin then it can also be baked in a 23cm/9 inch square cake tin instead.

I topped the cake with a simple rum glaze; it is such a moist, flavourful cake that it doesn’t really need one, but what is Christmas without a bit of extra booze and sugar?!

A slice of vegan mincemeat cake on a glass plate with the rest of the cake in the background.

How To Make Vegan Mincemeat Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by thoroughly greasing a 10 cup bundt tin,make sure that you get into all of the nooks and crannies. Sprinkle the greased tin with granulated sugar and tip out the excess. This helps to stop the cake from sticking to the tin.

Otherwise you can grease and line a 23cm/9 inch square cake tin instead.

Whisk together non-dairy milk (soy is best for baking), non-dairy yogurt (again, soy is best) and vinegar. This buttermilk substitute reacts with the raising agent to help the cake rise and the yogurt helps to keep the cake lovely and moist.

In a separate bowl, sift together plain flour, baking powder, bicarbonate of soda, mixed spice (or pumpkin spice) and salt. Make sure that the raising agents are evenly distributed so that the cake rises evenly.

step 1 - preparing the wet and dry ingredients

In another bowl, whisk together softened vegan block butter (I use Naturli Vegan Block), light brown soft sugar and grated orange zest until it is light and fluffy.

Whisk in a third of the flour mixture followed by half of the wet ingredients, then another third of the flour, the rest of the wet ingredients then the rest of the flour.

step 2 - making the batter.

Fold through the mincemeat then transfer the batter to the prepared tin and spread it level.

Bake for 45-55 minutes until the cake is firm to the touch, has begun to pull away from the sides of the tin and a skewer inserted into the centre comes out clean.

step 3 - adding the mincemeat and baking the cake

Leave the cake to cool in the tin on a wire rack for 20 minutes then carefully flip it out onto a wire rack and leave it to cool completely before glazing and slicing.

Close up of vegan mincemeat bundt cake.

Top Tips:

Lots of shop bought mincemeats are vegan friendly but do check the jar as some of them may contain butter or suet.

If you want to make your own mincemeat then I have a recipe for vegan mincemeat in my vegan mince pies post.

If you don’t have a bundt tin then this cake can be baked in a 23cm/9 inch square cake tin instead. The bake time may be a little different so check it after half an hour. It is ready when it is firm to the touch and a skewer inserted into the centre comes out clean.

Make sure that you use a block butter/margarine rather than the spreadable kind in a tub which has too high a water content for baking.

If you are using a bundt tin then it is important to let the cake cool in the tin for 20 minutes to allow it to settle as it is very delicate when it is warm. Don’t leave it to cool in the tin completely however as that can cause condensation to form which can make the cake stick to the tin.

Greasing the bundt tin and then sprinkling it with granulated sugar helps to stop the cake from sticking. Sugar works better than flour and doesn’t leave gunk on the cake surface like flour can.

You can use rum, whisky or brandy in the glaze, or stick with orange juice for an alcohol free version.

This vegan mincemeat cake will keep for around five days in an airtight container at room temperature.

Can I Freeze This Vegan Mincemeat Cake?:

Yes, this cake can be frozen in well wrapped individual slices. Allow to defrost at room temperature.

Close up of slices of vegan mincemeat cake.

More Vegan Christmas Recipes:

A slice of vegan mincemeat cake on a glass plate with a fork.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

vegan mincemeat cake on a grey stone plate with oranges, spices and a glass of whisky in the background.
Print

Vegan Mincemeat Cake

Vegan mincemeat cake – this Christmassy vegan bundt cake is perfect for using up mincemeat (of the fruit variety!) or is a perfect festive alternative to a traditional Christmas cake.

Course Dessert
Cuisine British
Keyword cake
Prep Time 10 minutes
Cook Time 50 minutes
Servings 12 people
Author Domestic Gothess

Ingredients

Vegan Mincemeat Cake:

  • 240 ml (1 cup) unsweetened non-dairy milk (I use soy)
  • 80 g (1/3 cup) unsweetened non-dairy yogurt (I use soy)
  • 2 tsp cider or white wine vinegar
  • 350 g (3 cups) plain (all-purpose) flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 3 tsp mixed spice (pumpkin spice)
  • 1/2 tsp salt
  • 225 g (8oz / 3/4 cup + 3 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
  • 300 g (1 + 2/3 cup) light brown soft sugar
  • finely grated zest of 2 oranges
  • 350 g (12oz) mincemeat

Glaze:

  • 120 g (1 cup) icing (powdered) sugar sifted
  • 2-3 Tbsp rum, whisky or orange juice

Instructions

  1. Preheat the oven to 170°C/325°F/gas mark 3. Thoroughly grease a 10 cup bundt tin, making sure that you get in all the nooks and crannies. Sprinkle it with granulated sugar to coat and tip out the excess. (You can use a 23cm/9 inch square tin instead - grease it and line the base with baking parchment.)

  2. Whisk together the non-dairy milk, non-dairy yogurt and vinegar in a jug; set aside.

  3. In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, mixed spice (or pumpkin spice) and salt. Make sure that the raising agents are evenly distributed so that the cake rises evenly.

  4. In another bowl, use an electric mixer to whisk together the softened vegan block butter, light brown soft sugar and grated orange zest until it is light and fluffy.

  5. Whisk in a third of the flour mixture followed by half of the wet ingredients, then another third of the flour, the rest of the wet ingredients then the rest of the flour.

  6. Fold through the mincemeat then transfer the batter to the prepared tin and spread it level.

  7. Bake for 45-55 minutes until the cake is firm to the touch, has begun to pull away from the sides of the tin and a skewer inserted into the centre comes out clean.

  8. Leave the cake to cool in the tin on a wire rack for 20 minutes then carefully flip it out onto a wire rack and leave it to cool completely before glazing and slicing.

  9. To make the glaze, place the sifted icing sugar in a bowl and gradually stir in the liquid of your choice until it forms a thick but pourable glaze. Drizzle the glaze over the cake before serving.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

  • Lots of shop bought mincemeats are vegan friendly but do check the jar as some of them may contain butter or suet.

  • If you don’t have a bundt tin then this cake can be baked in a 23cm/9 inch square cake tin instead. The bake time may be a little different so check it after half an hour. It is ready when it is firm to the touch and a skewer inserted into the centre comes out clean.

  • Make sure that you use a block butter/margarine rather than the spreadable kind in a tub which has too high a water content for baking.

  • If you are using a bundt tin then it is important to let the cake cool in the tin for 20 minutes to allow it to settle as it is very delicate when it is warm. Don’t leave it to cool in the tin completely however as that can cause condensation to form which can make the cake stick to the tin.

  • Greasing the bundt tin and then sprinkling it with granulated sugar helps to stop the cake from sticking. Sugar works better than flour and doesn’t leave gunk on the cake surface like flour can.

  • This vegan mincemeat cake will keep for around five days in an airtight container at room temperature

pinterest image

 

Vegan Pumpkin Pie

by Leave a Comment

Vegan pumpkin pie – this vegan version of the classic American dessert is easy to make and indistinguishable from the original. It consists of a creamy, custardy spiced pumpkin filling with crisp pastry; you would never be able to guess that it is eggless and dairy free!

vegan pumpkin pie on a metal plate on a grey background with maple pecans.

Pumpkin pie is one of those incredibly American dishes that just hasn’t really caught on here in the UK, and I have to admit that I have never really been a huge fan of it; until I baked this amazing vegan pumpkin pie that is!

This recipe totally changed my mind about pumpkin pie, after rapidly devouring multiple slices I was an absolute convert!

The filling is perfectly spiced, sweet, but not too sweet and just the right level of creamy and custardy, while still being firm enough to cut into neat slices.

The crisp pastry is a lovely contrast to the soft, smooth filling, and a few maple roasted pecans added just before serving make it even more moreish!

Three slices of vegan pumpkin pie on a metal plate.

The secret to the perfect set custard-like texture of the pumpkin filling is silken tofu. Don’t run away! I promise you can’t taste the tofu at all!

I tested various different types of fillings, some using coconut milk, some yogurt; but for me, the tofu based one blew all of the others clean out of the water!

You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the international section of the supermarket (by the soy sauce), or next to the tinned beans.

This vegan pumpkin pie is the perfect dessert for Thanksgiving if you are in the US, or just for any Autumnal celebration!

close up of vegan pumpkin pie topped with maple pecans.

How To Make Vegan Pumpkin Pie:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

This vegan pumpkin pie ideally needs to chill in the fridge overnight so start the day before you want to serve it.

Start by making the pastry. Place plain flour, icing sugar and salt in a food processor and pulse until combined.

Add cold diced vegan block butter or coconut oil (or a mixture of both) and blend until the mixture resembles fine breadcrumbs and no lumps of fat remain.

Add a tablespoon of cold vodka (or water) and pulse again; drizzle in a little cold water as needed to bring the pastry together into a ball.

step 1 - making the pastry

Cover the pastry and pop it in the fridge for half an hour until it has firmed up. If you are using coconut oil the pastry will firm up very quickly and it will be unworkable if it gets too cold so keep a close eye on it.

Once the pastry has chilled, roll it out on a floured surface until it is large enough to line a 23cm/9 inch round pie dish or a 25cm/10 inch round tart tin.

Gently transfer the pastry to the dish and press it right into the corners. Crimp the edges or trim off the excess pastry as you prefer and prick the base all over with a fork.

step 2 - lining the pie dish

The coconut oil version is quite delicate but if it cracks then you can just press it back together with your fingers.

Place the pastry base in the freezer for twenty minutes while you preheat the oven.

When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice. Make sure you spread them right into the corners.

Bake for 20 minutes then remove the tin foil and rice/beans and return the tart shell to the oven for 15 minutes or so, until it is golden and crisp.

step 3 - blind baking the pastry

While the pastry is baking prepare the filling, it is super quick and easy!

Just place silken tofu (drain off the excess water first), tinned pumpkin puree, cornflour (cornstarch), sugar, maple syrup, spices, vanilla and salt in a blender and blitz until totally smooth.

It is quite a thick mixture so you may need to scrape down the sides a couple of times. If your blender has a tamper tool then that will come in handy.

step 4 - making the filling.

Once the pastry case has finished blind baking, pour the filling into the case and spread it level. Bake for 35-45 minutes until the filling is set but still has a slight wobble in the middle.

step 5 - baking the pie

If you use a 9 inch pie dish it will take nearer the 45 minute mark to cook through, and if you use a wider, shallower 10 inch tart tin it will take less time to cook.

Once the pie is baked, leave it to cool completely at room temperature before refrigerating it overnight.

close up of a slice of vegan pumpkin pie with a forkful removed.

Top Tips:

Make this vegan pumpkin pie the day before you want to serve it as it needs to chill in the fridge overnight.

The pastry can be made with either a vegan block butter/margarine (NOT the spreadable kind in a tub which has too high a water content for baking), or with refined coconut oil; or you can even use half and half if you like. The coconut oil version is a bit more delicate and difficult to work with but both kinds are delicious.

For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shell prior to blind baking it helps to make the pastry crisp and stops it from shrinking too much.

Using a bit of vodka instead of water to bind the pastry also helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).

I used individual spices in my pie but you can swap them for 2 1/2 tsp pumpkin spice blend instead.

For the filling you need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans.

Let the pie cool completely at room temperature before transferring it to the refrigerator to chill. This prevents the pie from cracking. 

Any uneaten pie can be frozen for up to two months.

The maple pecans are optional but delicious; they also make a great snack!

Side view of vegan pumpkin pie.

Can I Make It In Advance?:

Yes! This vegan pumpkin pie will keep in the fridge for up to five days. The maple pecans can be made in advance as well and stored in an airtight container at room temperature. Don’t add them to the pie until just before serving however as the maple coating will begin to melt after a while.

More Vegan Pumpkin Recipes:

vegan pumpkin pie on a grey background with a bowl of maple roated pecans, two forks and a blue cloth.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

vegan pumpkin pie on a metal plate on a grey background with maple pecans.
Print

Vegan Pumpkin Pie

Vegan pumpkin pie - this vegan version of the classic American dessert is easy to make and indistinguishable from the original. It consists of a creamy, custardy spiced pumpkin filling with crisp pastry; you would never be able to guess that it is eggless and dairy free!

Course Dessert
Cuisine American
Keyword pie
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Chilling Time 12 hours
Servings 10 people
Author Domestic Gothess

Ingredients

Pastry:

  • 250 g (2 cups) plain (all-purpose) flour
  • 50 g (1/3 cup + 1 Tbsp) icing (powdered) sugar
  • 1/4 tsp salt
  • 150 g (5.3 oz/ 1/2 cup + 2 Tbsp) vegan block butter/margarine (or 125g (4.5 oz) refined coconut oil) cold and diced
  • 1 Tbsp cold vodka optional
  • a little cold water as needed

Pumpkin Filling:

  • 425 g (one 15oz can) pumpkin puree (not pumpkin pie filling)
  • 250 g (8.8 oz) firm silken tofu (drain off the excess liquid)
  • 150 g (3/4 cup) caster/granulated sugar
  • 80 ml (1/3 cup) maple syrup
  • 40 g (4 Tbsp) cornflour (cornstarch)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Maple Roasted Pecans (optional):

  • 200 g (2 cups) pecans
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 Tbsp demarera sugar
  • 3 Tbsp maple syrup

Instructions

Pumpkin Pie:

  1. Start by making the pastry. Place the plain flour, icing sugar and salt in a food processor and pulse until combined.

  2. Add the cold diced vegan block butter or coconut oil (or a mixture of both) and blend until the mixture resembles fine breadcrumbs and no lumps of fat remain.

  3. Add the tablespoon of cold vodka (or water) and pulse again; drizzle in a little cold water as needed to bring the pastry together into a ball.

  4. Cover the pastry and pop it in the fridge for half an hour until it has firmed up. If you are using coconut oil the pastry will firm up very quickly and it will be unworkable if it gets too cold so keep a close eye on it.

  5. Once the pastry has chilled, roll it out on a floured surface until it is large enough to line a 23cm/9 inch round pie dish or a 25cm/10 inch round tart tin.

  6. Gently transfer the pastry to the dish and press it right into the corners. Crimp the edges or trim off the excess pastry as you prefer and prick the base all over with a fork. The coconut oil version is quite delicate but if it cracks then you can just press it back together with your fingers.

  7. Place the pastry base in the freezer for twenty minutes while you preheat the oven to 200°C/400°F/gas mark 6.

  8. When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice. Make sure you spread them right into the corners.

  9. Bake for 20 minutes then remove the tin foil and rice/beans and return the tart shell to the oven for 15 minutes or so, until it is golden and crisp. Place the baked shell on a wire rack and turn the oven down to 180°C/350°F/gas mark 4.

  10. Place the pumpkin puree, silken tofu, cornflour (cornstarch), sugar, maple syrup, spices, vanilla and salt in a blender and blitz until totally smooth.

  11. Pour the filling into the case and spread it level. Bake for 35-45 minutes until the filling is set but still has a slight wobble in the middle. If you use a 9 inch pie dish it will take nearer the 45 minute mark to cook through, and if you use a wider, shallower 10 inch tart tin it will take less time to cook.

  12. Once the pie is baked, leave it to cool completely on a wire rack at room temperature then refrigerate it overnight before serving.

Maple Pecans:

  1. Heat the oven to 160°C/320°F/gas mark 3. Line a baking tray with baking parchment.

  2. In a bowl, toss together the pecans, cinnamon, salt, sugar and maple syrup. Make sure that the pecans are well coated.

  3. Spread the pecans out in a single layer on the prepared baking sheet. Bake for 15 minutes then remove from the oven, give them a good stir and return to the oven for 5-10 minutes, until they feel dry to the touch

  4. Leave to cool on the tray then transfer to an airtight container.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • Make this vegan pumpkin pie the day before you want to serve it as it needs to chill in the fridge overnight.
  • The pastry can be made with either a vegan block butter/margarine (NOT the spreadable kind in a tub which has too high a water content for baking), or with refined coconut oil; or you can even use half and half if you like. The coconut oil version is a bit more delicate and difficult to work with but both kinds are delicious.
  • For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shell prior to blind baking it helps to make the pastry crisp and stops it from shrinking too much.
  • Using a bit of vodka instead of water to bind the pastry also helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).
  • I used individual spices in my pie but you can swap them for 2 1/2 tsp pumpkin spice blend instead.
  • For the filling you need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans.
  • Let the pie cool completely at room temperature before transferring it to the refrigerator to chill. This prevents the pie from cracking.
  • Any uneaten pie can be frozen for up to two months.
  • The maple pecans are optional but delicious; they also make a great snack!

three slices of pumpkin pie.

vegan pumpkin pie pinterest image

Gingerbread Cinnamon Rolls (Vegan)

by Leave a Comment

Gingerbread cinnamon rolls – these delicious vegan cinnamon rolls are flavoured with ginger and treacle making them a delicious, Christmassy version of the classic treat. Perfect for a special breakfast or brunch.

side shot of vegan gingerbread cinnamon rolls in a cast iron skillet, one sliced in half.

Ginger is one of my favourite spices, maybe even more so than cinnamon; even better when the two are combined such as with these amazing vegan gingerbread cinnamon rolls!

These are soft and fluffy cinnamon rolls with a fiery ginger and cinnamon sugar filling and a sweet, ginger spiked drizzle to finish. They are sweet, sticky and utterly irresistible!

The dough is made with dark brown sugar and treacle which give it a lovely depth of flavour, just like gingerbread. For an extra fiery kick I added a scattering of chopped crystallised ginger to the filling.

You can use stem ginger instead or omit it altogether if you don’t have either of those but I do love the extra burst of warmth and flavour it provides!

These vegan gingerbread cinnamon rolls would be perfect for a festive breakfast or brunch, or to snack on whilst watching the fireworks on bonfire night!

a cast iron skillet of vegan gingerbread cinnamon rolls, one sliced in half, on a dark background with candied ginger and a grey cloth.

How To Make Vegan Gingerbread Cinnamon Rolls:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

To make the dough, mix white bread flour, instant yeast, salt and dark brown soft sugar in the bowl of a stand mixer fitted with a dough hook and stir to combine.

step 1 - mixing the dry ingredients

Add lukewarm non-dairy milk (soy is best), melted vegan block butter and some treacle or molasses and mix to form a rough dough.

Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy and pulls away from the sides of the bowl cleanly. The dough should be soft and sticky, don’t be tempted to add more flour as this can result in dry cinnamon rolls.

If you don’t have a stand mixer it can be kneaded by hand on a lightly oiled surface but it is quite a messy job and a bench scraper will come in handy.

step 2 - kneading the dough

the stretchy, kneaded dough

Shape the dough into a ball and place it in an oiled bowl, cover and place in a warm place to rise until it has doubled in size – about 1-2 hours.

step 4 - letting the dough rise

For the filling, mix together light brown soft sugar, ground cinnamon, ginger and cloves in a bowl and set aside.

Once the dough has risen, punch it down and give it a brief thirty second knead to knock out any air bubbles.

Roll the dough out on a floured surface to an approx 30×45 cm / 12×18 inch rectangle then spread softened vegan butter evenly over the surface.

Scatter over the ginger cinnamon sugar mixture and press it down gently. Scatter over some chopped crystallised/stem ginger.

Roll the dough up tightly from one of the long edges into a sausage then use a sharp knife to slice the roll into twelve even slices.

step 5 - shaping the cinnamon rolls

Arrange them cut side down in a 23cm/9inch square tin or a 25cm round skillet lined with baking parchment.

Cover loosely and set aside to rise for about 1 hour until nice and puffy. If you press one gently the dough should spring back slowly. If it springs back quickly then they need a little bit longer. While they are rising preheat the oven.

step 6 - letting the buns rise

At this point you can also place them in the fridge to rise overnight (straight after shaping them – don’t leave them to rise then refrigerate them). The following morning, let them come up to room temperature for 30-60 minutes until they are puffy (preheat the oven in the meantime) and bake as normal.

Once the buns have risen, bake for about 30 minutes, until the internal temperature reaches 94C/201F on a probe thermometer; this is the best way to tell when they are ready, you don’t want to be eating raw bread dough!

Cover them loosely with tin foil partway through baking if the tops start to colour too much.

step 7 - the baked buns

Leave the cinnamon rolls to cool in the tin for about half an hour then carefully lift them out using the baking parchment and place on a wire rack.

To make the ginger glaze, sift the icing sugar into a bowl and gradually stir in some syrup from a jar of stem ginger and enough lemon juice or milk to form a thick but pourable glaze.

Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.

Baked gingerbread cinnamon rolls in a cast iron skillet on a dark background topped with ginger drizzle glaze.

Can I Make These Gingerbread Cinnamon Rolls In Advance?:

These rolls are best eaten on the day they are baked but they will be good for another couple of days, particularly if you warm them up for 10 seconds in the microwave before you eat them.

If you want to serve them for breakfast but you don’t want to have to wait hours and hours, you can follow the recipe as written until you have shaped the buns and placed them in the baking tin/skillet. Cover them loosely and place in the fridge to rise overnight.

The following morning, remove them from the fridge and let them come up to room temperature for 30-60 minutes until they are puffy then bake them.

Can I Freeze Them?:

Yes, the baked gingerbread cinnamon rolls can be frozen. Allow to defrost at room temperature then refresh in the microwave for 10-20 seconds before serving.

close up of a ginger cinnamon roll sliced in half

Top Tips:

  • Make sure that you use a foil wrapped block vegan butter rather than the spreadable kind in a tub which has too high a water content for baking.
  • Make sure that your yeast hasn’t expired! Out of date yeast can lead to bread that doesn’t rise.
  • You can make these gingerbread cinnamon rolls all in one day or you can break the work up a bit by preparing the rolls in the evening and placing them in the fridge to rise overnight then baking them in the morning once they have come up to room temperature.
  • The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
  • You can add some chopped nuts or dried fruit to the filling if you like.
  • The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
  • The gingerbread cinnamon rolls are best eaten on the day they are baked but any leftovers will still be good the next day; especially if you warm them up a bit before serving.

More Vegan Ginger Recipes:

Easy vegan ginger cake

No-bake chocolate stem ginger tart

Vegan ginger bundt cake

Pear and ginger jam

Chocolate gingerbread biscuits

A skillet of ginger cinnamon rolls on a dark background with chopped candied ginger, a grey cup of espresso and a teaspoon.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

close up of a ginger cinnamon roll sliced in half
Print

Gingerbread Cinnamon Rolls (Vegan)

Gingerbread cinnamon rolls - these delicious vegan cinnamon rolls are flavoured with ginger and treacle making them a delicious, Christmassy version of the classic treat. Perfect for a special breakfast or brunch.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword cinnamon rolls
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 2 hours
Servings 12 people
Author Domestic Gothess

Ingredients

Dough:

  • 450 g (3 + 3/4 cups) white bread flour
  • 8 g (2 1/4 tsp) fast action/instant yeast
  • 1 tsp salt
  • 40 g (1/4 cup) dark brown soft sugar
  • 250 ml (1 cup) lukewarm unsweetened non-dairy milk (soy is best)
  • 60 g (1/4 cup) vegan block butter melted and cooled slightly
  • 50 g (2 Tbsp) treacle or molasses

Filling:

  • 120 g (2/3 cup) light brown soft sugar
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 60 g (1/4 cup) softened vegan butter
  • 55 g (2 oz) chopped crystallised ginger/candied ginger/stem ginger

Glaze:

  • 130 g (1 + 1/4 cups) icing (powdered) sugar
  • 1 Tbsp syrup from a jar of stem ginger
  • 1 Tbsp lemon juice or milk

Instructions

  1. To make the dough, add the bread flour, instant yeast, salt and dark brown soft sugar to the bowl of a stand mixer fitted with a dough hook and stir to combine.

  2. Add the milk, melted vegan block butter and treacle or molasses and mix to form a rough dough.

  3. Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy and pulls away from the sides of the bowl cleanly. The dough should be soft and sticky, don’t be tempted to add more flour as this can result in dry cinnamon rolls.

    If you don’t have a stand mixer it can be kneaded by hand on a lightly oiled surface but it is quite a messy job and a bench scraper will come in handy.

  4. Shape the dough into a ball and place it in an oiled bowl, cover and place in a warm place to rise until it has doubled in size – about 1-2 hours.

  5. For the filling, mix together the light brown soft sugar, ground cinnamon, ginger and cloves in a bowl and set aside.

  6. Once the dough has risen, punch it down and give it a brief thirty second knead to knock out any air bubbles.

  7. Roll the dough out on a floured surface to an approx 30×45 cm / 12×18 inch rectangle then spread the softened vegan butter evenly over the surface. Scatter over the ginger cinnamon sugar mixture and press it down gently. Scatter over the chopped crystallised/stem ginger.

  8. Roll the dough up tightly from one of the long edges into a sausage then use a sharp knife to slice the roll into twelve even slices. Arrange them cut side down in a 23cm/9inch square tin or a 25cm round skillet lined with baking parchment.

  9. Cover loosely and set aside to rise for about 1 hour until nice and puffy. If you press one gently the dough should spring back slowly. If it springs back quickly then they need a little bit longer. While they are rising preheat the oven to 180°C/350°F/gas mark 4.

    At this point you can also place them in the fridge to rise overnight (straight after shaping them - don't leave them to rise then refrigerate them). The following morning, let them come up to room temperature for 30-60 minutes until they are puffy (preheat the oven in the meantime) and bake as normal.

  10. Once the buns have risen, bake for about 30 minutes, until the internal temperature reaches 94°C/201°F on a probe thermometer. Cover them loosely with tin foil partway through baking if the tops start to colour too much.

  11. Leave the cinnamon rolls to cool in the tin for about half an hour then carefully lift them out using the baking parchment and place on a wire rack.

  12. To make the ginger glaze, sift the icing sugar into a bowl and gradually stir in the ginger syrup and enough lemon juice or milk to form a thick but pourable glaze. Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • Make sure that you use a foil wrapped block vegan butter rather than the spreadable kind in a tub which has too high a water content for baking.
  • Make sure that your yeast hasn't expired! Out of date yeast can lead to bread that doesn't rise.
  • You can make these gingerbread cinnamon rolls all in one day or you can break the work up a bit by preparing the rolls in the evening and placing them in the fridge to rise overnight then baking them in the morning once they have come up to room temperature.
  • The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
  • You can add some chopped nuts or dried fruit to the filling if you like.
  • The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
  • The gingerbread cinnamon rolls are best eaten on the day they are baked but any leftovers will still be good the next day; especially if you warm them up a bit before serving.

gingerbread cinnamon rolls pinterest image

Vegan Pumpkin Muffins

by 1 Comment

Vegan pumpkin muffins – these amazing vegan pumpkin spice muffins are moist, soft, flavourful and so quick and easy to make! They also use a full can of pumpkin puree! Eggless and dairy-free.

A tray of vegan pumpkin muffins on a white surface with mini fresh pumpkins.

I know that I only very recently posted a recipe for vegan pumpkin bread and here I am posting pumpkin muffins already but I just can’t get enough of pumpkin based baked goods!

It’s not a very common thing here in the UK but it is one American trend that I am totally on board with and I think that the UK really needs to jump on the bandwagon!

These vegan pumpkin muffins are soft, moist, incredibly quick and easy to make and full of lightly spiced Autumnal flavours. They will keep for around five days in an airtight container and are perfect for snacking on.

They are so fluffy and delicious nobody would be able to guess that they are vegan! They also use up a full can of pumpkin puree so you aren’t left wondering what to do with the last little bit.

 

Vegan pumpkin muffins on a white surface, one with a bite taken out of it, surrounded by mini pumpkins and a muffin tray.

How To Make Pumpkin Puree:

I used tinned pumpkin puree to make these vegan pumpkin muffins which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.

If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.

Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.

I don’t recommend boiling the pumpkin to cook it as that will make the puree, and therefore the muffins, too wet.

Close up of a vegan pumpkin muffin in a brown muffin liner.

How To Make Vegan Pumpkin Muffins:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by sifting together plain flour, pumpkin spice, bicarbonate of soda and salt.

step 1 - mixing the dry ingredients.

In a separate bowl whisk together pumpkin puree, white sugar, light brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.

step 2 - mixing the wet ingredients.

Tip the dry ingredients into the wet and whisk gently until no dry lumps remain.

step 3 - mixing the wet and dry ingredients together

Divide the batter between a 12 hole muffin tin lined with muffin cases. I use an ice cream scoop to easily scoop the batter into the liners. This recipe makes 12 large muffins.

Bake the muffins for about 20-25 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

step 4 - baking the muffins

Leave the muffins to cool in the tin for a couple of minutes then carefully transfer them to a wire rack to cool completely.

A stack of pumpkin muffins on a white cake stand.

Optional Mix-Ins:

I love these pumpkin muffins just as they are, but if you want to get creative why not try adding:

  • chocolate chips
  • dried cranberries
  • raisins
  • chopped pecans or walnuts
  • a streusel topping

Top Tips:

  • If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
  • Don’t over-mix the batter as that can make the muffins tough, just mix it until no dry lumps remain.
  • Using non-dairy yogurt in the batter helps to keep these muffins moist, but they should work with the same quantity of apple sauce instead.
  • The muffins are ready when a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
  • Store the muffins in an airtight container at room temperature for up to five days.

Can I Freeze These Vegan Pumpkin Muffins?:

Yes. These muffins freeze well in a freezerproof container. Allow to defrost at room temperature.

Close up of vegan pumpkin spice muffins in a metal muffin tin.

More Vegan Pumpkin Recipes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

5 from 2 votes
Print

Vegan Pumpkin Muffins

Vegan pumpkin muffins - these amazing vegan pumpkin spice muffins are moist, soft, flavourful and so quick and easy to make! They also use a full can of pumpkin puree! Eggless and dairy-free.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Domestic Gothess

Ingredients

  • 240 g (2 cups) plain (all-purpose) flour
  • 1 1/2 tsp bicarbonate of soda (baking soda)
  • 2 1/2 tsp pumpkin spice/mixed spice
  • 1/2 tsp salt
  • 425 g (15 oz) pumpkin puree (NOT pumpkin pie filling)
  • 150 g (3/4 cup) caster sugar
  • 90 g (1/2 cup) light brown soft sugar
  • 120 ml (1/2 cup) unsweetened non-dairy yogurt (I use soy)
  • 120 ml (1/2 cup) sunflower oil (or another flavourless oil)
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Line a 12 hole muffin tin with muffin liners.

  2. Sift together the plain flour, pumpkin spice, bicarbonate of soda and salt. Set aside.

  3. In a separate large bowl whisk together the pumpkin puree, caster sugar, light brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.

  4. Tip the dry ingredients into the wet and whisk gently with a balloon whisk until no dry lumps remain.

  5. Divide the batter evenly between the muffin cases. I use an ice cream scoop to easily scoop the batter into the liners.

  6. Bake the muffins for about 20-25 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

  7. Leave the muffins to cool in the tin for a couple of minutes then carefully transfer them to a wire rack to cool completely. Once cool, store in an airtight container for up to five days.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

vegan pumpkin muffins pinterest image

Secured By miniOrange