• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Ve Eat Cook Bake logo

  • English
    • German
  • Access the Library
  • Vegan Cooking Recipes
    • Breakfast
    • Vegan Dinner Recipes
    • Vegan Salad Recipes
    • Soups & Stews
    • Vegan Side Recipes
    • Vegan Dessert Recipes
    • Vegan Condiments Recipes
    • Vegan Cheeses
  • Vegan Baking Recipes
    • Vegan Bread Recipes
    • Vegan Cake & Pastry Recipes
      • Vegan Cheesecakes & Cream Cakes
      • Vegan Dry Cake Recipes
      • Vegan Fruit Cake & Pie Recipes
    • Vegan Cookie Recipes
  • Vegan Drink Recipes
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Vegan Cake and Pastry Recipes

Vegan Whole Wheat Waffles on a rack. These are made without oil or butter.

Vegan Whole Wheat or Spelt Waffles (wfpb)

Vegan Whole Grain Waffles – With this fluffy waffle recipe, no one will realize that you made the waffles entirely without eggs or dairy products. These vegan waffles are fluffy and anything but dry. Thanks to finely ground spelt flour or even wheat flour, these waffles become a healthy alternative to traditional waffles. These delicious whole wheat waffles are not just perfect with hot cherries and whipped cream, serve them to dip with your next soup. 

vegan | vegetarian | egg-free | dairy-free | oil-free | refined sugar-free | whole food plant-based…

Read On →

Vegan Pumpkin Pie Slice on a Plate with Whipped Coconut Cream for a Thanksgiving Dessert

Easy Vegan Pumpkin Pie (Whole Grain, Wfpb)

Vegan Pumpkin Pie – American Pumpkin Pie is not delicious only for Thanksgiving.  You can make this pie in a few minutes. A whole-grain shortcrust pie crust made from spelt, cashew butter, which works completely without butter, margarine or oil.  The filling makes this cake so delicious. The combination of ginger, allspice, cinnamon and nutmeg in this vegan pumpkin pie makes you want to grab seconds. And this spice combination makes this pumpkin pie an authentic vegan dessert for your holidays. 

 Vegan | vegetarian | plant-based |  egg free | dairy-free | Whole grain | soy free | wfpb …

Read On →

Vegan Strawberry Cake with a Sponge Dough, fresh Strawberries and homemade Jello with Agar

Vegan Strawberry cake with Jello

Refreshing vegan strawberry cake with vegan jello is delicious for hot summer days. This healthy strawberry cake is made from a fluffy spelt oil-free sponge cake and a homemade vegan sponge cake with fruit juice, beetroot powder and agar agar. The biscuit dough is not suitable just for your next strawberry cake, but also for other fruit cakes, you can bake this delicious cake.

vegan | vegetarian | oil-free | refined sugar free | milk-free | free | Whole grain | lactose free | whole food plant-based |…

Read On →

Vegan Chocolate Cherry Cheesecake with a Cherry Jello Topping

Vegan Chocolate Cherry Cheesecake (Snow White Cake)

Creamy, refreshing, vegan Snow White Cheesecake (vegan chocolate cherry Cheesecake) with a chocolate-vanilla sponge cake base and cherries is a tasty and healthier alternative to the original. If you are planning a birthday party, a cozy get-together or are just looking for a delicious dessert or a cake for coffee time, then try this healthy, vegan cheesecake-like cake. Not only is it quick and easy to prepare, the chocolate cherry cake tastes heavenly and your guests will not believe this cake is vegan.

vegan | whole food plant-based (wfpb) | dairy-free | egg-free | refined sugar-free | lactose-free | whole grain…

Read On →

Vegan Blackberry Poppy Seed Crumb Cake

Vegan crumb cake with blackberries and poppy seeds! Everyone who loves crumbles should try this healthy version of a classic crumb cake with a wholegrain shortbread made from spelt, nut butter, an addictive poppy-seed filling, refreshingly sweet blackberries and covered with cinnamon. The crumbles are made without oil, butter or the like and taste just as good if not better than the original. A simple but special recipe that fits perfectly as brunch, dessert and coffee and cake.

vegan | dairy-free | egg-free | oil-free | refined sugar free | soy free | vegetarian

…

Read On →

Easy Baked vegan New York Cheesecake with chunky strawberry sauce

Easy Baked Vegan New York Cheesecake with Chunky Strawberry Sauce

Vegan New York Cheesecake – You can find here an easy baked recipe for one of the best vegan versions for an original New York style cheesecake with a cashew, yogurt and coconut cream filling. It gets ultra creamy with no sour cream and cream cheese and topped with a homemade chunky strawberry sauce made with fresh or frozen strawberries.

Vegan | dairy-free | egg-free | refined sugar-free | Clean | healthy | plant-based | whole foods

…

Read On →

Vegan whole grain cherry pie

Vegan Cherry Pie with Whole Grains

Vegan cherry pie, a sweet recipe from scratch with the best filling from fresh or frozen cherries. A healthy pie that doesn’t just taste great on Thanksgiving. Make this simple and quick vegan cherry pie during the cherry season with fresh cherries and a whole grain crust and served with coconut cream or vanilla ice cream. Dairy-free | whole foods | whole some | egg-free | lactose-free

…

Read On →

Vegan Marshmallow Fluff Cake with Chocolate

Vegan marshmallow fluff cake – can you still remember children’s birthday parties, where a marshmallow fluff cake couldn’t be missed? Now I have exactly the right recipe so that it will not be missed on future children’s birthday parties. With the magic ingredient Aquafaba you get an incredibly delicious marshmallow fluff cake. It tastes incredibly delicious and it will not stay with one piece.

vegan | vegetarian | dairy-free | egg-free | oil-free | refined sugar-free…

Read On →

Vegan Chocolate Cake with nuts

Vegan chocolate cake – a foolproof recipe that is not just a hit on children’s birthday parties. This fast vegan sponge cake is conjured in no time. The vegan chocolate cake has a special taste thanks to the nuts. Make it with hazelnuts, macadamia or other – a varied cake for dessert, brunch or just for coffee time (tea time).

vegan | vegetarian | dairy-free | oil-free | soy-free | whole foods | egg-free…

Read On →

Vegan Mint Chocolate Cake with Hazelnuts

Who does not love chocolate cake? Here is a vegan mint chocolate cake with the great nougat flavor of hazelnuts and a hint of fresh peppermint. This healthy chocolate cake will be a hit at any birthday party or just when you feel like having something sweet. Drink a cup of coffee, tea or kaba.

vegan | plant-based | dairy-free | lactose-free | egg-free | soy-free | refined sugar-free

…

Read On →

  • Page 1
  • Page 2
  • Page 3
  • Next Page »

Primary Sidebar

Meet Jasmin!

I am thrilled you found your way to my recipe world.

Your go-to spot for simple, tasteful, healthy, plantbased comfort food that will indulge everyone who wants to try new things (not just vegans ). Many of my recipes are with less/ no sugar and free of oil and in English as well as in German.

Come and join me as I invent new recipes in my kitchen zen place.

You can read more about me here.

Footer

Instagram post 2197285410786085478_4847535344 Vegan Green Bean Side Dish - for this oil-free green bean side dish you only need a handful of ingredients to create a tasty side dish that goes great with hearty dishes. Use shallots, white wine vinegar, tahini, and a few spices to make a quick green bean side dish that will take your next dinner to the next level on Christmas, Thanksgiving or other occasions. #veeatcookbake 
14 oz (400 g) of green beans
sea salt to taste
1 shallot, diced
3 tbsp white wine vinegar
1 tbsp Dijon mustard
1 teaspoon maple syrup
¼ tsp smoked paprika powder
5 tbsp vegetable broth
1 tsp savory, dried
1 tsp tahini
First, dice the shallots finely and fry them with a little water in a saucepan. Add the beans and simmer the beans with the onions with a little vegetable broth for about 15-20 minutes. The beans are cooked when they are soft, but still dente.
For the sauce, add all the ingredients to a creamy sauce and season with sea salt and pepper.
When the beans are done, you can add the sauce and stir. The side dish does not need to be reheated again. Taste again briefly and serve this warm.
#veganside #vegandinner #vegancooking #veganrecipes #veganshare #veganfoodshare #plantbaseddiet #oilfreecooking #wfpb #wholefoodplantbased #forksoverknives @forksoverknives #bestofvegan @bestofvegan #greenbeans #veganessen #vegankochen #veganebeilage #vegandeutschland #kcfoodie
Instagram post 2196672413248125772_4847535344 Linzer Cookies or also known as Spitzbuben and Hildabrötchen are super easy to bake vegan. Basically, the Linzer cookies are made of shortcrust pastry and this is made from flour, butter (fat) and sugar. So you can enjoy Christmas cookies in the Advent season to your cup of coffee or tea to homemade cakes and cookies (biscuits), you do not need complicated ingredients and most of you will already have them in stock. These vegan cookies with red jam filling are perfect as a gift idea for a Gift Swap or as a host gift. #veeatcookbake 
1 cup (150 g) flour
1/2 cup (125 g) nut butter like almond (or coconut oil) + 1/2 cup (120 ml) almond milk
1/3 cup (60 g) coconut sugar or
raw cane sugar, ground
1/3 cup (65 g) maple syrup
3 cups + 2 tbsp (300 g) almond flour
1/2 tsp cinnamon
1 pinch of clove ground
Extra
Currant or blackberry jelly or your personal favorite
3 tbsp coconut sugar
First, mix all dry ingredients together and separately, mix all of the liquid ingredients until they are creamy. With your fingers, slowly knead in the dry ingredients with the liquid mixture until a crumbly dough almost like for crumbs is achieved.
Now wrap the dough in a cloth and put it in the fridge for 30 minutes.
Preheat the oven to 350°F (180°C) and roll the dough thinly out, as for using normal cookie cutters. Use cookie cutters to cut the dough out. Use a circle cutter to cut out the main shape for the cookies.  Cut out half of the cookies with a decorative shape in the middle and the other half stay as they are.
Now you bake the linzer cookies for about 10 minutes in the preheated oven.
If you want you can sprinkle the cookies with the cut out middle with powdered sugar. To do this ground the coconut sugar and the tapioca starch. 
Now put some jelly on the whole cookies and place a cookie with a cut out shape on top.
Let the biscuits cool down completely.
#veganchristmascookies #vegancookies #veganeweihnachtsbäckerei #veganeweihnachten #veganbacken #veganbaking #veganrecipes #bestofvegan @bestofvegan #veganfood #wfpb #oilfree #veganshares #veganfoodporn #vegancomfortfood  #kcfoodie #vegandeutschland #vegankochen #veganeats
Instagram post 2192931352147140221_4847535344 Happy St Nicholas! 
Mulled wine is a traditional drink at Christmas markets in Germany and Austria. This alcoholic punch keeps people warm from the inside as they walk through the idyllic Christmas markets. Instead of serving a ready-made Glühwein, prepare this quick and easy mulled wine recipe with anise, clove, orange and cinnamon. The mulled wine isn’t just perfect for the Christmas and Advent season, it’s perfect for the complete cold and shivering winter season. 
4 cups (1 liter) Red wine, dry or grape juice
2 Orange (s), juicy, sliced
2 Orange (s), juicy, squeezed out
7 Cloves, whole
2 Cinnamon sticks , whole
1 Star anise, whole
2 tablespoons of maple syrup
Take a sufficiently large stainless steel pot and add all the ingredients. Now heat the drink to no more than 172 °F (78 ° C). Under no circumstances should the mulled wine boil. Not only do you lose a portion of the alcohol, the taste of the spices also changes and it can be bitter.
It is enough if you set up the mulled wine 20 minutes before your guests arrive. That's enough to let it infuse.
#homemademulledwine #mulledwine #glühwein #glühweinzeit #vegandrink #veganshares #plantbasedrecipes #plantbaseddiet #bestofvegan @bestofvegan #t#thrivemags #veganchristmas #christmasbeverage #vegansofig #whatveganseat #veganfoodshare #weihnachten #weihnachtsmarkt
Instagram post 2192206945430803321_4847535344 Shepherd's Pie is a ground meat casserole with a mashed potato topping. This vegan lentil Shepherds pie made from lentils, mushrooms, pecans and vegetables is covered with creamy mashed potatoes. You're making a vegetarian cottage pie as the Irish and British call it, full of flavor and nutrients. This vegan casserole will appeal to all your family and friends and is perfect as a quick midweek dinner or for special occasions like Thanksgiving or Christmas. #veeatcookbake 
Mashed potatoes:
2.2 lbs (1 kg) of starchy potatoes like yukon gold or russets
1/2 cup (120 ml) cashew cream (1/4 cup/ 60g cashews and 1/4 / 60g cup water mix)
1/3 cup (80 ml) almond milk
2 tbsp chives (opt)
Sea salt and nutmeg to taste
Filling:
1 medium sized red onion, finely diced
3 garlic cloves
16 oz (450g) mushrooms, diced
1/2 cup (50 g) chopped pecan nuts
4 carrots, chopped
2 celery stalks, chopped
½ cup (120 ml) red wine or 2 tbsp balsamic vinegar
2 tbsp tomato paste
2 tbsp whole wheat flour or whole spelt flour
2 cups (500 ml) veggie broth
½ tsp sage, dried
½ tsp thyme, dried
1 tbsp miso paste
1 bay leaf
2 juniper berries
½ tsp rosemary
2 cups (150g) cooked black or green lentils
1 cup (150g) frozen peas
Season sea salt and pepper
First, fry the chopped ​​onions, garlic and mushrooms in a pan with a little water. To do this, let the water evaporate completely and add some more water when the onions start browning. Do not forget to stir.
Now deglaze the mushrooms with red wine. If you do not use this, you can simply add the balsamic vinegar later.
Add the flour and tomato paste and stir well. Slowly add the vegetable broth, stirring constantly. Now you can add all the remaining ingredients except the lentils and peas. And let it simmer for about 15 minutes.
Get the FULL INSTRUCTION on veeatcookbake.com
#vegansheperdspie #plantbaseddinner #mashedpotatoes #veganholiday #veganchristmasdinner #kcfoodie #vegankochen #kartoffelbrei #veganfood #bestofvegan @bestofvegan #forksoverknives @forksoverknives #wfpb #wholefoodplantbased #vegancooking #vegancasserole
Instagram post 2191482021640855757_4847535344 This homemade vegan Beef Wellington does not let you miss the traditional meat dish. A perfect entree made from beetroot, tofu, mushrooms and vegetables wrapped in puff pastry or whole grain shortbread will astonish your guests on Thanksgiving or Christmas. This Wellington is ready in no time so you do not have to stand for hours in the kitchen. #veeatcookbake 
Tofu Beet Wellington:
½ onion, finely diced
3 garlic cloves, finely diced
1 small carrot, chopped
1 celery stalk chopped
1 tsp dried rosemary
1 tsp dried thyme
¼ cup red wine
1/2 cup (60g) chopped pecans or sunflower seeds
2 tsp dijon mustard
2 cup (400g) diced cooked beetroot
1 tofu firm
1 tsp smoked paprika
¼ tsp white pepper
4 tbsp nutrional yeast
1 tsp dark miso paste
3 tbsp tapioca starch
8 tbsp bread crumbs
Mushroom Filling:
8 oz (225 g) chopped mushrooms
½ tsp smoked paprika
2 tbsp nutritional yeast
½ tsp nutmeg
2 tsp majoram, dried
1 tsp onion powder, garlic
Extra
1 sheet vegan puff pastry or the wfpb alternative of my pot pie
1 tbsp soy (or other plant) milk, to glaze
coarse sea salt, sesame seeds or poppy seeds, to garnish (optional)
First fry the onions, garlic, carrots and celery in a pan. Always use some water. When the onions are golden brown, deglaze the onions with red wine. If you do not use red wine. Add the balsamic, later.
Now put all ingredients for the "filet" in a food processor and mix until you have a homogeneous dough. Taste the whole thing again.
In the meantime, you can fry the chopped mushrooms in another pan and add the remaining ingredients and season to taste.
Now take out the puff pastry out of the fridge and spread some of the mushrooms on the puff pastry, on the mushrooms you put the oval-shaped tofu roast (it is really soft, but its get firmer when baked) and surround the roast with the remaining mushrooms. Now put the puff pastry around the filling so that the filling is completely closed. 
Full Recipe on veeatcookbake.com
#veganchristmas #vegandinner #veganrecipes #veganwellington #vegankochen #veganeweihnachten #vegancooking #whatveganseatfordinner #veganessen #kcfoodie #forksoverknives @forksoverknives #bestofvegan @bestofvegan #veganshares #puffpastry #beetroot
Instagram post 2190757233813267804_4847535344 Vegan Pumpkin Mac and Cheese - this lactose-free recipe is creamy and totally autumnal and it's on your table in no time at all. A quick dish with pasta and an uncooked, dairy-free pumpkin cashew cream sauce. You only need 15 minutes of your time and a few ingredients, like roasted pumpkin and cashews, to create this cheesy dish for fast and stressful days of the week as a comfort food. #veeatcookbake 
10 ounces (280g) pasta (whole grain or gluten-free)
Sauce
2 ½ lbs (1kg) pumpkin (butternut squash or hokkaido pumpkin) or 2 cups canned pumpkin puree
1/2 cup (40g) nutritional yeast
1 teaspoon dry mustard powder or 1 tsp dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
1 teaspoon sage
1 ½ teaspoons sea salt + more to taste
1 tablespoon mellow white or yellow miso paste
1 tablespoon tapioca flour or arrowroot flour
1 lemon, juice
¾ cup (120g) raw cashews, soaked
1 ½ cup (360ml) almond milk, unsweetened
3-4 tbsp vegan parmesan
First, start by soaking the cashews in hot water. The next step depends on whether you use ready-made pumpkin puree or if you still have to roast the pumpkin. If you have to roast the pumpkin now, do it. Place the whole pumpkin or chopped pumpkin (goes faster) in the oven until soft.
Cook the noodles according to the package instructions.
When the pumpkin is ready, remove the cashews and add all the ingredients for the sauce to a high speed blender and mix until a super creamy consistency is achieved. This can take 2 minutes and season the sauce again.
Drain the noodles and add the sauce over the noodles and stir well so that the sauce is evenly distributed on the noodles.
#veganpasta #veganmacandcheese #healthypasta #forksoverknives @forksoverknives  @bestofvegan #bestofvegan #thrivemags #vegnews #veganrecipes #quickvegan #easyvegan #plantbasedpasta #lactosefree #dairyfreepasta #veganepasta #vegankochen #vegandeutschland #wfpb #oilfreevegan #wholefoodplantbased #glutenfreevegan #kcfoodie #vegancooking
Instagram post 2187863039457161916_4847535344 Vegan scalloped potatoes - a casserole that's not just a side dish. These scalloped potatoes with finely sliced ​​potatoes and a tasty roux sauce made from whole wheat flour and plant milk make this casserole irresistible to potato lovers. A potato casserole, prepared quickly and with only a few ingredients, is an eye-catcher at any feast. #veeatcookbake 
about 4 lbs (1.8 kg) Yukon Gold Potatoes with skin
1 yellow onion, medium sized and finely minced
2 garlic cloves, finely minced
3 tbsp whole wheat flour
½ cup vegetable broth
3 cups (750ml) almond milk or other unsweetened plant milk
¾ cup (115g) cashews, soaked
1 ½ tsp onion powder
1 ½ tsp garlic powder
3 tbsp nutritional yeast
1 tsp white miso paste
½ tsp thyme, dried
½ tsp sage, dried
¼ tsp white pepper
1 tsp sea salt and more to season
Cut the potatoes into equal slices. I like to use my food processor and the disk attachment. It is not only super fast, but the potatoes are also the same thickness which helps with baking later. So they are baked through well. 
Next, fry the onions and garlic in a non-stick pan until golden brown. In the meantime, you can put all the ingredients for the sauce in a high speed blender until a creamy sauce is made without any pieces. That is a version of a "Bechamel / Roux Sauce" without using margarine or oil.
Now add the sauce to the onions and let it heat briefly until it thickens and taste the sauce again. Please do not let the sauce boil, otherwise it may be that the sauce subsequently liquefies during the long baking time. Just be careful!
Preheat the oven to 350°F (175°C). Now layer the potatoes with the sauce in a sufficiently large casserole dish.
Now put the pan in the oven and bake the scalloped potatoes for about 1- 1 ½ hours. Please use the knife test here. Poke the potatoes and see if they are soft. If they give some resistance, they are not cooked yet and the casserole needs a little longer.
#vegandinner #vegancooking #veganscallopedpotatoes #scallopedpotatoes #kartoffelauflauf #vegankochen #veganerezepte #veganfoodshare #forksoverknives @forksoverknives #bestofvegan @bestofvegan #wfpb #oilfree #plantbaseddiet #wfpbno #veganrecipes #healthyfood
Follow on Instagram

Get Access to my Free Library

* indicates required

Privacy Policy

We love it and are happy when you share! Please note that all images and text on this website are the property of Ve Eat Cook Bake. You are welcome to use one or two photos as long as you link our original post and give us credit. Please do not remove watermarks, do not crop or edit any of our images without our prior written permission. Pinning on Pinterest or sharing on other social media channels is always welcome and I appreciate it very much! All free printables are for private use only. Thank you very much! For further questions contact me here.

Affiliate Disclaimer

As an Amazon Associate, I earn from qualifying purchases.On some posts you will find affiliate links. If you click on the link and you decide to buy the item I get a small commission of the price. You do not pay any extra costs. It will be the same price. You will find only products I can recommend to you.

  • Work with me…
  • How it started…
  • Drop me a message
  • Privacy Policy
  • Cookie Policy

Copyright © 2019 · Ve Eat Cook Bake

  • English
  • German

Ve Eat Cook Bake Data and Cookie Consent

We require your consent to the use of cookies and to the collection of data such as IP addresses that enable us and our third party affiliates to provide the personalized content, ads and metrics that support this site. By clicking on "Accept", you consent to the collection of this non-sensitive data. Click "Accept" Find out more.