These vegan lemon bars have a simple shortbread crust and a tangy-sweet lemon layer topped with a dusting of powdered sugar. This pretty spring and summer dessert is quick and easy to make. They need just 45 minutes of active cooking time (plus time to chill).

A typical non-vegan lemon bar recipe uses eggs to thicken and colour the lemon layer. In this vegan version, cornstarch thickens and sets the filling and a touch of turmeric adds the lemon yellow colour.

A bit of coconut milk in the lemon layer rounds out the flavour and makes the filling an opaque, creamy yellow. It offsets turmeric’s slightly greenish-yellow colour and cornstarch’s translucency as a thickener. The bars end up looking like lemon bars (that happen to be vegan) rather than vegan lemon bars. This is great when you’re serving someone who’s skeptical of vegan baking.

(If you want to, you can swap out the canned coconut milk and use non-dairy milk instead. I prefer using coconut milk but oat, cashew, or soy milk will work too.)

Most lemon bars are baked twice – first to cook the crust, and second to set the lemon filling. In this recipe you bake the crust while you make the filling on your stove top – like lemon meringue pie filling. Making the filling on your stove top saves time, ensures you don’t over bake the crust, and prevents the lemon layer from soaking into the crust. The lemon layer sets as the bars cool.

Preparation Tips

• The lemon bars will absorb the dusting of powdered sugar as they sit. Cool the bars uncovered to prevent condensation from forming on top and wait to dust them until you’re ready to serve them.
• For sharp, clean edges, chill the bars before slicing and wipe your knife clean between each cut.
• Thoroughly clean the lemons before you zest them.
• When adding the turmeric, less is more. The colour will strengthen as the filling cooks.

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Vegan Lemon Bars

• 
  Author: Brittany Mueller
• 
  Prep Time: 20 minutes
• 
  Cook Time: 25 minutes
• 
  Total Time: 45 minutes + chilling time
• 
  Yield: 1 (9×13) pan
• 
  Category: Desserts and Baking
• 
  Method: Baking
• 
  Cuisine: Vegan

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Description

These vegan lemon bars have a simple shortbread crust and a tangy-sweet lemon layer topped with a dusting of powdered sugar.

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Ingredients

• Approximately 3 lemons, zested and juiced, divided
• Powdered sugar, for dusting

Shortbread Crust

• 1 cup (230 grams) vegan butter
• ½ cup (60 grams) powdered sugar
• 1 tbsp lemon zest
• ⅛ tsp salt
• 2 cups (240 grams) all-purpose flour

Lemon Layer

• ½ cup (125 ml) fresh lemon juice
• ¼ cup (35 grams) cornstarch
• ¾ cup (185 ml) canned coconut cream or full fat coconut milk*
• 1 cup (215 grams) sugar
• ½ cup (115 grams) vegan butter (like Earth Balance or Melt)
• 3 tbsp lemon zest
• ⅛ tsp salt
• Pinch turmeric

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Instructions

Shortbread Crust

1. Preheat oven to 350°F (180°C).
2. Line a 9×13 baking dish with parchment paper.
3. Cream together vegan butter, powdered sugar, lemon zest, and salt. Gradually mix in the flour to create a soft dough. Do not over mix.
4. Press the dough into the bottom of your baking dish.
5. Bake the crust for 20-25 minutes or until golden. Prepare the filling as the crust bakes.

Lemon Layer

1. In a medium saucepan, whisk together the lemon juice and cornstarch to make a slurry. Make sure there are no lumps. Whisk in the coconut milk and add the sugar, vegan butter, lemon zest, and salt.
2. Turn heat to medium and stir until the sugar and butter melts. Whisk in the turmeric, adding a small pinch at a time, until you achieve a light yellow colour.
3. Cook the filling, whisking constantly. Make sure to scrape the bottom and sides of the pot to prevent lumps. Cook the filling until it’s thick and slightly translucent (about 15 minutes total). Once the filling begins to bubble, test it for doneness by stirring it and quickly removing your whisk – once the lines from your whisk stay visible for 7-10 seconds after pulling it out, the filling is thick enough.
4. Pour the lemon filling over the shortbread crust. Set bars aside to cool slightly before chilling, uncovered. Once chilled, slice lemon bars. Dust with powdered sugar just prior to serving.

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Notes

• *Canned coconut milk can be substituted with creamy non-dairy milks such as oat, cashew, soy, (or light canned coconut milk/coconut milk in a carton that’s intended for drinking).

Keywords: vegan lemon bars, vegan lemon squares

The post Vegan Lemon Bars appeared first on I LOVE VEGAN.

Tofu in Creamy Black Pepper Tomato Sauce is a weeknight dinner your whole family will love! This easy Indian tofu recipe treats pan-fried firm tofu pieces to a bath of deliciously aromatic and creamy peppery gravy.  Serve over rice or with naan or roti. Oil-free, soy-free and nut-free options included. Jump to Recipe

I know, tofu may not seem like the most exciting food to some of you. But hey, when you wrap it in a blanket of flavors it turns into a thing of beauty!

I mean, what’s not to love about crispy fried tofu cubes in a fragrant creamy sauce? While I do already have some pretty amazing tofu curries on the blog, this one is special in so many ways.

Dum Tofu Paneer Kali Mirch, you guys! A lip-smacking delicious creamy vegan tofu curry that is packed with vibrant flavors and so easy to make that it could be dinner on any given weeknight.

As the name suggests this dish has a good amount of Kali Mirch ( black pepper ) which really livens up the gravy so don’t skimp on it. This one-pot dish is perfect as a warming main course on a rainy day. The signature-orange tomato gravy wraps itself silkily around your the tofu cubes and is sure to wow your tastebuds! This is a chunky sauce,  for smooth sauce, purée tomatoes in a blender and add to the skillet.

Continue reading: Tofu in Creamy Black Pepper Tomato Sauce – Dum Tofu Paneer Kali Mirch

The post Tofu in Creamy Black Pepper Tomato Sauce – Dum Tofu Paneer Kali Mirch appeared first on Vegan Richa.

Domino’s vegan pizzas on trial – the company has confirmed that it’s trialling two new vegan-friendly recipes in 46 stores across the UK and Ireland from today. 

The new pizzas on the menu are Vegan Margherita and Vegan Vegi Supreme. They will both use a new freshly-made, vegan dough that Domino’s say replicates the original recipe on their non-vegan pizzas. The Margherita option is made using Domino’s own vegan cheese alternative, along with its signature vine ripened tomato sauce, while the Vegan Vegi Supreme has a selection of vegetables, including mushrooms, sweetcorn, onions, green and red peppers and tomatoes.

Following a previous, smaller trial, the popular pizza company has been working hard to incorporate the feedback they received that suggested that the vegan dough wasn’t up to scratch. Given that the trial has been expanded to a larger sample, it would seem that the company is now a lot happier with the new recipe.

Aman Prasher, Domino’s Chief Vegan Developer said: “Our vegan offering has been a while coming because we’re determined to make sure it’s full of our iconic Domino’s flavour. We might not be first but we’re always the best – no compromises. Our dedicated pizza chefs are incredibly excited for our fans to try this new and improved latest dough as we believe we’ve nailed it.  If they agree, and love it as much as we do, Domino’s will roll out nationwide. We’ve now busy working on some toppings and sides -so watch this space!”

Participating stores offering the Domino’s vegan options:

• Fleet
• Farnborough – Central
• Liverpool – Aintree
• Formby
• Ormskirk
• Haslemere
• Bordon
• Cheshunt
• Farnborough – Fernhill
• Aldershot
• Hindhead
• Waltham Abbey
• Market Weighton
• Frimley
• Chester Le Street
• Scarborough
• South Shields
• Sunderland – North
• Washington
• Houghton-le-Spring
• Sunderland – South
• Bristol Filton
• Ipswich – Kesgrave
• London – Finchley Road
• Maidstone – Loose
• Corby
• Wantage
• Bromborough
• Glasgow – Govan
• London – Woolwich
• Poole – Waterloo Road
• Sherburn in Elmet
• Glasgow- Renfrew
• Reading – Tilehurst
• Milton Keynes – Bletchley
• Waterlooville
• Waterlooville – Cowplain
• Belfast – South
• Dublin – Dundrum
• London – Maida Vale
• London – Hendon
• London – Golders Green
• Glasgow – Battlefield
• Glasgow – Giffnock
• Exmouth
• Cork – Douglas Village

The post Domino’s confirms trial of two vegan pizzas appeared first on Vegan Life Magazine.

In exciting news for pizza fans, the UK’s first vegan pizzeria has announced that it will be expanding its reach by opening a third restaurant, with Purezza Hove to open later this year. 

Purezza launched with its world-famous Brighton restaurant in 2015, followed by a London site in 2018. The Camden branch is the UK’s largest restaurant, following an extensive refurbishment earlier this year. The new Purezza Hove restaurant marks a return to the company’s roots with a second branch in the city of Brighton & Hove.

With the popularity of the Brighton restaurant seeing long queues and wait times, Purezza hope that the new Hove branch will help to ease the pressure and allow more people than ever to taste its award-winning pizzas. It will also offer a range of cocktails, starters and a full gluten-free menu.

Tim Barclay, co-founder and co-owner of Purezza, said: “2020 was always going to be a big year for Purezza, and whilst the Coronavirus crisis was an unforeseen challenge, it won’t affect our plans. Purezza is a growing brand, but our home has always been Brighton & Hove. Before looking at national expansion, we’re proud to be able to give some of our more dedicated customers a brand new beautiful space in Hove to enjoy.”

The new site will also offer delivery services to the Hove and Portslade community, and will continue Purezza’s commitment to sustainability. The restaurant will be fitted out with reclaimed and upcycled furniture, and decoration has been completed with eco-friendly and organic plants.

Purezza Hove will open in late August 2020.

The post Vegan pizza restaurant announces third location appeared first on Vegan Life Magazine.

Award-winning vegan restaurant Oowee Vegan has launched its first ever London branch.

The Bristol-based favourite was named Restaurant of the Year, as well as winning Best Vegan Offering at last year’s Deliveroo Restaurant Awards. Due to the ongoing COVID-19 crisis, the launch of the new site, on Stoke Newington Road in Dalston, was launched virtually through the Deliveroo app. In line with current restrictions in the UK, the restaurant is closed to dine-in customers, but takeaway orders can be made exclusively through Deliveroo’s ‘click and collect’ feature.

Long-time favourites on the Bristol vegan scene, Oowee Vegan is known for its American diner-style dishes, including burgers, vegan fried ‘chicken’ and sriracha ‘shrimp’ loaded fries. Though it started as a ‘virtual brand’ of burger restaurant Oowee Diner, it soon earnt a bricks and mortar site, and Oowee Diner has confirmed that they will now only open vegan sites moving forward.

Verity Foss, founder of Oowee Vegan, says: “Our goals are to continue to invent and create food that is mouth-watering, delicious and is something everyone can enjoy – from meat-eaters to vegans. We focus on creating and developing new products that are for everyone, without focussing on cliches of what vegan food used to or ‘should’ be. Our mission is to bring people together with our culture and our food, and having had great success with this in Bristol, we can’t wait to spread this to London – and one day, the world!”

The post Bristol-based Oowee Vegan open London branch appeared first on Vegan Life Magazine.

PB & J Thumbprint Cookies are an irresistibly nutty twist on your classic Jam Thumbprints with protein-packed peanut butter in the dough! A must-try for PB&J fanatics. 7 ingredients. Super easy. Gf and Nutfree options. No added oil!.. Jump to Recipe 

Peanut Butter & Jelly Fans, gather – you won’t be able to resist the nutty and jammy little gems I have in store for you. These yummy Vegan PB & J Thumbprint Cookies turn our favorite childhood sandwich into a tasty lunchbox treat. Perfectly paired with a glass of plant-based milk, these easy vegan cookies are a delight for the kid in every one of us.

If you are a regular here on Vegan Richa, you know that I’m into vegan peanut butter desserts.  I made these ultimate Peanut Butter Oatmeal Cookies, I’ve curbed my ice cream craving with these Peanut Butter Popsicles and don’t get me started on this Peanut Butter Cake.

I’ve also experimented with the peanut butter and jelly flavor combination. Remember this oatmeal bake recipe? So GOOD and pretty easy and straightforward. Just like these Thumbprint Cookies, which are my latest peanut butter foodie crush

Continue reading: Vegan PB & J Thumbprint Cookies

The post Vegan PB & J Thumbprint Cookies appeared first on Vegan Richa.

A brand new vegan cooking show – Kirly-Sue’s Vegan Kitchen – has debuted on Amazon Prime Video this week.

Hosted by vegan cook and author, Kirly-Sue (aka Susanne Kirlew), the series highlights how easy it can be to prepare tasty vegan meals using fresh ingredients. It was filmed in the UK and also on location in Montego Bay, Jamaica, and brings together cooking, travel, and a panel of taste-testers.

Kirly-Sue, who is also a succesful YouTuber with over 35,000 subscribers, travels from the UK to Jamaica to see where the food she is using is grown, and how the ingredients are used in local dishes. Back in the UK, she cooks the dishes herself, before asking her non-vegan taste-testers to rate them.

Speaking about the launch of the show, Kirly-Sue said: “This is a good time for a cooking show like this because of the huge interest in there has been in vegan/plant-based cooking. The last couple of years have been great when it comes to the heightened awareness in society of plant-based alternatives.”

The first three episodes can be found on Amazon Prime Video.

The post Kirly-Sue’s Vegan Kitchen – new cooking show debuts on Amazon Prime Video appeared first on Vegan Life Magazine.

A Chickpea Burger recipe that is crispy, packed with plant-based protein, fragrantly spiced with Za’atar. Pair this winning veggie pattie with your favorite burger bun, spicy caramelized onions, and Tahini Dill Sauce! Nutfree Jump to Recipe

Chickpeas. They are perfect in so many ways – high in protein and fiber, soft yet starchy in texture and incredibly versatile! Throw them in hummus, roast them until crispy and pile them on top of a salad, stir them into a pilaf or bake them into brownies – or make these za’atar spiced chickpea burgers.

Fragrantly spiced, perfectly nutty and deliciously savory. Their deliciousness alone is a good reason to make these vegan burger patties but I also would like to point out that these are wonderfully filling and protein-packed to boot.

You can bake them in the oven or fry them in the pan. Up to you. The secret weapon here? Za’atar Spice. This aromatic Middle Eastern blend of herbs, sesame seeds, and sumac will transform your cooking so do get some. You will find many many ways to use it up, I promise. Try it on this Pizza or this flatbread. 

The sumac in the spice blend lends a slightly sour tangy flavor to the burger patties which is further enhanced by the sundried tomatoes. To add some sweetness to the mix,  I topped the veggie patties with caramelized onions. The sweet and slightly spicy onions balance out the sour and tangy notes. A drizzle of my Tahini Dill Sauce – it all goes together like burger and fries.

Ingredients:

• za’atar –  a middle eastern condiment which has sumac, dried herbs, sesame seeds and other spices. I use Israeli Za’atar from our local World Spice store. Za’atar blends are quite different from different merchants or brands.
• cauliflower florets lighten up the texture so the burgers aren’t too dense in the middle.
• seasonings & spices – coriander seeds, ginger, garlic, fresh cilantro, red pepper flakes
• chickpeas/garbanzo beans – canned or cooked. This is the base of our burgers but you could use white beans instead.
• sundried tomatoes add some more umami to the burger patties.
• flax eggs – store-bought works but you can easily make them yourself by simply mixing 2 tbsp finely ground flax seeds with 5 tbsp water.
• chopped red onions because no burger patties without onions, right? They also add some more umami.
• extra virgin olive oil or use more tahini for moisture.
• flour (oat, chickpea or wheat) or breadcrumbs if needed for binding.

Tips and Substitutions:

• The key to less crumbly patty here is blending up the chickpeas and nuts well.  If the pieces are too big, the patty can get crumbly.
• I served these burgers with tahini dill sauce and caramelized onions but feel free to add your own twist. Hummus is a great addition too. Mayo or ranch? Always – and I also listed plenty of other ideas for burger toppings at the end of the post.
• Serve the patties with spicy or plain caramelized onions.
• If you are not too keen on Za’atar, use garam masala. That works perfectly in the patties as well.
• Taste and adjust the burger patty mix before baking but take into account that the flavors get enhanced after the patties are baked/cooked.
• Go with your gut and add flour or breadcrumbs if the mixture is too wet. Or, if too dry, add another flax egg.

How to make Za’atar Chickpea Burgers:

How to caramelize onions:

In a heavy-bottomed pan, heat oil on medium heat. Add the onions, salt, and sugar and cook for 4 to 5 minutes, stirring occasionally,  until onions are translucent. Add the cayenne and paprika, mix and cook for another minute.

In a food processor, add cauliflower and coriander seeds and blend to a coarse mixture.  Add the chickpeas, zaatar, sun-dried tomato, cilantro, salt, garlic, ginger, flax eggs and pulse a few times (5-second pulse) so most of the chickpeas disintegrate.

Tip: There should be almost no whole chickpeas and half of them should be pureed.

Add the onion, pepper flakes, oil. Mix and mash. Taste and adjust salt and spice level. Add flour or breadcrumbs if the mixture is too wet. Add another flax egg if the mixture is too dry.

Shape the batter into round burger patties by packing a 1/3 cup of the mixture into a 3-inch cookie cutter or just shape them by hand. Freeze them on a tray for 10 minutes before pan-frying.

If you are planning on pan-frying the patties, make them thinner. Pan-fry the chickpea burgers with a little oil for 3 to 4 minutes each side. If they stick too much, dust with flour before pa frying. Alternatively, brush oil on top of the patties and bake them at 400 degrees F for 20 minutes. Then flip and bake for another 5 minutes.

Assemble the chickpea burger:

I served these chickpea burgers with tahini dill sauce, lettuce, tomatoes, and my caramelized onion.

More delicious burger topping ideas:

• Hummus
• fresh dill
• pickled red onions,
• fresh baby spinach
• fresh guacamole,
• salsa
• diced mangos
•  sliced apple
• veganaise
•  sliced cucumber
• sprouts
• grilled pineapple instead of the caramelized onions
• sautéed portobello mushrooms
• veganaise, ketchup, and mustard mixed together

More vegan burger recipes from the blog:

• Vegan Portobello Mushroom Burger 
• Grillable Veggie Burger 
• Vegan Falafel Burger
• Peanut Curry White Bean Burger 

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Vegan Za’atar Chickpea Burger Recipe with Caramelized Onions

A Chickpea Burger recipe that is crispy, packed with plant-based protein, fragrantly spiced with Za’atar. Pair this winning veggie pattie with your favorite burger bun, spicy caramelized onions, and Tahini Dill Sauce! These bodies are Nutfree and soy free. Can be made Glutenfree with Glutenfree flour

Course Main Course

Cuisine American, Vegan

Keyword chickpea burger patty recipe, chickpea burger recipe, vegan burger recipe

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 5 – 6 servings

Calories 209kcal

Author Vegan Richa

Ingredients

Patties:

• 3/4 cup cauliflower florets, 1-1.5 inch size
• 1/2 tsp coriander seeds
• 15 oz can of chickpeas/garbanzo beans or 1.5 cups cooked
• 1.5 tsp Zaatar spice blend or use garam masala or Cajun spice
• 1 Tbsp sundried tomato
• 1/4 cup packed chopped cilantro or parsley or greens of choice
• 1/3 tsp salt
• 2 cloves garlic
• 1 Tablespoon minced ginger
• 2 Tablespoons flax eggs, 2 tbsp flax seed meal mixed with 5 tbsp water
• 1/4 cup finely chopped red onion
• 1/4 tsp red pepper flakes
• a generous dash of black pepper
• 2 tsp extra virgin olive oil or use tahini
• flour , oat, chickpea for Glutenfree or wheat or breadcrumbs if needed

Caramelized onions:

• 1 medium red onion thinly sliced
• 2 tsp oil
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/4 tsp cayenne
• 1/2 tsp sweet paprika

Toppings:

• Tahini dill dressing
• tomato
• lettuce/greens

US Customary – Metric

Instructions

Patties:

• Preheat the oven to 400 degrees F ( 205c) if baking.
• In a food processor, add cauliflower and coriander seeds and process to a coarse mixture.
• Add the chickpeas, zaatar, sun dried tomato, cilantro, salt, garlic, ginger, flax eggs and pulse a few times (5 second pulses) so most of the chickpeas disintegrate. There should be almost no whole chickpeas and half of them should be pureed.
• Add the onion, pepper flakes, oil. Mix and mash. Taste and adjust salt and spice.
• Add flour or breadcrumbs if the mixture is too wet. Add another flax egg if the mixture is too dry.
• Shape into patties by packing a 1/3 cup of the mixture into a 3 inch cookie cutter or by hand. Freeze the patties for 10 minutes before pan frying. Make thinner patties to panfry. (The the patties stick too much to the skillet, dust in flour before panfrying)
• Pan fry with a little oil for 3 to 4 minutes each side. Or Brush oil on top and bake at 400 degrees F for 20 minutes, then flip and bake for 5 minutes.
• The key to less crumbly patty here is blending up the chickpeas well. With large the pieces, the patty can get crumbly. Overblended chickpeas get a mashed bean texture so you want the texture somehweee in between. Serve with spicy or plain caramelized onions, hummus, mayo or ranch, and other toppings of choice.

Caramelized Onions:

• In a pan heat oil on medium heat. Add the onions, salt and sugar and cook for 4 to 5 minutes, stirring occasionally,  until onions are translucent.
• Add the cayenne and paprika, mix and cook for another few minutes until golden.

Notes

• The key to less crumbly patty here is blending up the chickpeas and nuts well.  If the pieces are too big, the patty can get crumbly.
• I served these burgers with tahini dill sauce and caramelized onions but feel free to add your own twist. Hummus is a great addition too. Mayo or ranch? Always – and I also listed plenty of other ideas for burger toppings at the end of the post. 
• Serve the patties with spicy or plain caramelized onions.
• If you are not too keen on Za’atar, use garam masala. That works perfectly in the patties as well.
• Taste and adjust the burger patty mix before baking but take into account that the flavors get enhanced after the patties are baked/cooked.
• You can use garam masala instead of za’atar.

Nutrition

Serving: 1burger patty | Calories: 209kcal | Carbohydrates: 30g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 290mg | Potassium: 419mg | Fiber: 9g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 3mg

The post Vegan Za’atar Spiced Chickpea Burger Recipe with Spicy Caramelized Onions appeared first on Vegan Richa.

With these easy Vegan Pizza Bites, you get all of the delicious flavors of pizza in bite-size form. These pizza snack balls are grain-free and gluten-free, made with almond flour and sun-dried tomatoes. Jump to Recipe

Pizza Bites you guys. Think of these as whole pizzas that can be popped into your mouth in a single bite! If that sounds like fun to you, stay with me.

If you’re anything like me, then even just the slightest smell of pizza makes your mouth water! I mean, there’s a reason why I have a whole section on the blog dedicated to vegan pizza recipes.

But I found a way to have the whole world of pizza happen in your mouth without the whole process of making the crust, sauce, cheese and all. Enter this healthy pizza bite recipe. All the flavors of freshly baked pizza in a bite! Most snack bites end up being sweet (dates, nutty, chocolate etc) . These pizza bites are savory cheesy and once you eat one, you can’t stop!

Continue reading: Vegan Pizza Snack Bites

The post Vegan Pizza Snack Bites appeared first on Vegan Richa.

A collection of the best easy eggless cake recipes. Forget boxed mixes and try any of these simple cake recipes instead.

When you’ve been having a bad day, you know what can instantly cheer you up? A slice of cake! Now, most cakes rely on eggs to create that fluffy, cloud-like texture that we are looking for. They are usually added to make the batter smoother with more stable air bubbles that give the cake structure and that airy fluffy consistency. Additionally, eggs also help in binding the other ingredients together.

The good news is that you can easily replicate the same spongy texture without the use of eggs. Eggs can be replaced with mashed bananas, applesauce, vinegar with baking soda, yogurt, and sometimes even silken tofu. Eggless cakes can be tricky to nail, but they don’t always have to be fussy or complicated.  All you need is a good recipe. Here are some easy and best ones I have ever made.

These easy Eggless Cake Recipes are a treat to taste buds!

Eggless Chocolate Cake with Chocolate Peanut Butter Ganache – This easy chocolate cake ages really well and tastes best the next day as the ganache adds more moisture to it. You can add fruit preserves between the layers to make this extra special.

Eggless Carrot Cake – an incredibly moist carrot cake. It tastes even better after chilling as the spices infuse the loaf.

Lemon Blueberry Yogurt Loaf Cake – an amazing snack or breakfast cake. Glazed with a lemony drizzle, this one is such a mood-lifting springtime or summer treat.

Eggless Pumpkin Cake with Chocolate Ganache -made in 1 bowl, without refined sugar, and it only takes 15 mins to make. The frosting is just dark chocolate and pumpkin. Simple, quick, and festive!

Vegan Pear Upside Down Cake – a simple vanilla batter topped with caramelized pears. So good served with some whipped coconut cream or vanilla ice cream and a sprinkle of cinnamon. You can use the same recipe to make peach, apple or pineapple upside-down cake.

Vegan Coffee Cake – This simple eggless Coffee Cake is not overly sweet, which I love and the cinnamon crumb topping will have you roll your eyes with bliss.

Marbled Vegan Chocolate Banana Bread – Topped with plenty of vegan chocolate chips this loaf makes for a decadent sweet breakfast treat!

Vegan Chocolate Chips Cake – What’s not to love about a simple vanilla cake batter with chocolate chips or chunks mixed in? Add berries, pineapple, apple, nuts, or other additions.

Eggless Apple Coffee Cake – soft and light. I love serving this simple vegan coffee cake with creamy vegan vanilla custard.

Vegan Blueberry Buckle   A soft and fluffy vanilla cake batter, topped with seasonal berries, and a cinnamon streusel.

One Bowl Strawberry Cake  – serve this simple eggless one-bowl cake with lightly sweetened whipped coconut cream and strawberries or strawberry preserves.

Vegan Spice Cake – super delicious on its own or topped with nuts or a streusel. The spices develop even more flavor a day later.  Add a vegan cream cheese frosting if you like or make the batter into muffins or a loaf!

One Bowl Eggless Orange Cake -a step up from a basic sponge cake, with a moist and flavorful glaze on top to really make it shine.

Mini Egg-less Pound Cakes – easy, soy-free, soft, and delicious. Make these into mini loaves for a brunch party or bring them to a  potluck.

Vegan Chocolate Gingerbread Spice Cake – fresh ginger, candied ginger, dark chocolate, and gingerbread spices. Need I say more?

Eggless Peanut Butter Cake with Chocolate Ganache– super easy, moist, and made in a BLENDER! 5 minutes, you guys!

Vegan Marble Cream Cheese Pound Cake – a simple yet perfect marble cake with added vegan cream cheese to make it extra dense and fudgy.

Eggless Yellow Cake Recipe– the perfect base for a birthday layer cake.

Vegan Lemon Cake with Cream Cheese Frosting – Zesty, lemony, soft, moist, summery, and everything you could possibly want in a lemon cake. It has a Glutenfree option!

GLUTENFREE EGGLESS CAKES

Eggless Gluten-free Vanilla Cake– a soft amazing Vanilla Cake made with almond, oat, and rice flour, using mainly dates for sweetening. Can be made refined sugar free easily.

Gluten-free Sweet Potato Pecan Crumb Cake – soft, moist, spiced, lightly sweet – simple the perfect fall snack, dessert or breakfast!

Molten Chocolate Lava Cake – because nothing beats a real molten lava cake!

Carrot Banana bread – grainfree. This moist carrot banana bread is full of flavor and texture.

 Eggless Christmas Fruit Cake – the best vegan and gluten-free Christmas cake recipe out there! Super moist and gets better with every day.

Triple Layer Chocolate Mousse Cake – this insanely delicious and decadent Mousse Pie features a chocolate oat almond crust followed by a dark and light chocolate mousse layer.

Peanut Butter & Chocolate Marble Cake –  a delicious gluten-free loaf cake that uses a mix of almond and rice flours.

Here are some baking secrets for making the best eggless cake:

• Since there are no eggs in vegan baking, Errors in measurement or imbalance of ingredients are much more likely to lead to a cake fail. You want to add enough dry ingredients so that the balance of dry to moisture is good and the cake can handle any excess moisture leaking from additions such as fruit.
• If using fruit purée such as banana or pumpkin, Keep the butter on ready take side. Fruits continue to leak moisture during baking, And that moisture has nowhere to go if there isn’t enough flour to absorb it. This can often lead to a gummy cake.
• if your cake rises and falls during baking then it has more moisture than the flour can handle.
• If your cake doesn’t rise much at all and leads to gummy or mushy cake then most likely the baking powder is too old.
• Do not add the all dry ingredients at once. Combine all the dry ingredients separately and then add this mixture little by little to the wet mix.
• Fold in the dry ingredients gently to maintain the airy texture that you created. Over mixing can produce more gluten and less to chewy cakes
• Don’t go overboard with raising agents when baking eggless cakes, they can cause your cake to droop and dip.
• Always cool your cakes on a wire rack to allow the flow of air and to avoid it from collapsing or getting soggy at the bottom.

The post Eggless Cake Recipes – 25 Simple Cakes without eggs + Baking Tips appeared first on Vegan Richa.