5 Delicious Fall Baking Recipes You Need to Try (Vegan-Friendly!)

Plant-based eating is not only good for your health and the planet, but it can be delicious, too! Eating plant-based can seem like a daunting task, however this list will show you how it can easily be made affordable, simple, and tasty.

I have experimented with many different vegan recipes, so I’m here to share with you some of my personal favorites. This article will focus on baking, which is the perfect activity for keeping cozy this fall. I personally recommend using organic ingredients whenever you can. It’s just a little extra step I take that has health benefits for me and the environment, too!

Vegan Snickerdoodles:

The first recipe is going to be your classic snickerdoodle, but with a plant-based twist. These snickerdoodles are delicious, with cinnamon and sugar to brighten up your day!

Ingredients:

• 1 and ⅓ cup all-purpose flour (if gluten-free is desired, use gluten-free oat flour)
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup white granulated sugar
• ½ cup applesauce
• 1 ripe banana, mashed
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (not necessary but adds to taste)
• ¼ cup white granulated sugar
• Cinnamon

Instructions:

1) Preheat the oven to 365 degrees Fahrenheit.

2) Mix the flour, baking soda, baking powder, salt, and ¾ white granulated sugar into a bowl until fully mixed.

3) Mix mashed banana, applesauce, vanilla extract, and almond extract thoroughly in a separate bowl.

4) Pour the wet ingredient mixture into the dry ingredient mixture until it is fully mixed. Add more all-purpose flour slowly, if the mixture is too wet to be rolled into balls, until it is easily handled.

5) Mix ¼ cup white granulated sugar with cinnamon to taste in a small bowl. Roll small balls of dough in the cinnamon-sugar mixture and press flat on a lined baking sheet. Continue with this until all the dough is used. 

6) Bake for 9-12 minutes and enjoy while warm.

7) Store in a sealed container for later consumption.

Raspberry Blondies:

This recipe is my personal favorite! They’re the perfect blend of tart and sweet.

Ingredients:

• 1 ripe banana, mashed
• 1 cup all-purpose flour (if gluten-free is desired, use gluten-free oat flour)
• 3 tablespoons of peanut butter (if you have a nut allergy, use sunflower butter instead)
• 2 tablespoons of pure maple syrup
• ½ cup of almond milk (if you have a nut allergy, replace with soy milk or oat milk)
• ½ tablespoon baking powder
• ⅓ cup raspberries (frozen is perfectly fine!)

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. 

2) Mix the peanut butter with all other ingredients except the raspberries until thoroughly combined. Break the raspberries into small pieces.

3) Mix the raspberry pieces into the batter.

4) Pour into an 8” by 8” baking dish.

5) Bake for 20-30 minutes until a toothpick comes out clean. 

6) Let cool and enjoy!

Pumpkin Mug Cake:

Next up are some simpler, single-serve treats for when you’re busy and want to satisfy that craving in record time. The first is a very fall recipe, a pumpkin mug cake! Cheap, easy, and fall-tastic!

Ingredients:

• 2 tablespoons all-purpose flour (if gluten-free is desired, use gluten-free oat flour)
• ⅛ teaspoon baking powder
• 2 tablespoons white granulated sugar
• 1 tablespoon pumpkin puree
• 2 tablespoons of almond milk (if you have a nut allergy, replace with soy milk or oat milk)
• ½ tablespoon applesauce
• ⅛ teaspoon cinnamon

Instructions:

1) Mix all the dry ingredients in a microwave-safe bowl or mug.

2) Mix in the wet ingredients until all smoothly combined.

3) Microwave for 1 minute. If it comes out damp on top, keep adding 15 seconds on the microwave until it’s dry.

I love this recipe and I make it all the time! It’s so easy and a great snack or dessert any time of the day.

Gooey Mug Cookie:

Ingredients:

• ¼ cup all-purpose flour (if gluten-free is desired, use gluten-free oat flour)
• ½ teaspoon baking powder
• 1 tablespoon almond butter (if you have a nut allergy, use sunflower butter instead)
• ¼ cup almond milk (if you have a nut allergy, replace with soy milk or oat milk)
• 3 tablespoons of pure maple syrup
• ½ teaspoon vanilla extract
• 30 vegan chocolate chips

Instructions:

1) Mix all the ingredients except the chocolate chips in a microwave-safe bowl or mug.

2) Fold in the chocolate chips.

3) Microwave for 90 seconds and continue adding 15 seconds on the microwave until it’s dry on top. 

Edible Cookie Dough:

This last recipe is one that you can make ahead of time and eat whenever – edible cookie dough! I love this one and think it’s a great pick me up! No oven or microwave required!

Ingredients:

• 2 tablespoons coconut flour
• 2 tablespoons applesauce
• 3 tablespoons almond milk (if you have a nut allergy, replace with soy milk or oat milk)
• A dash of vanilla extract (a couple drops)
• 2 teaspoons of white granulated sugar
• 1 tablespoon vegan chocolate chips

Instructions:

1) Mix coconut flour, applesauce, vanilla extract, and sugar until it looks crumbly and is all combined.

2) Mix almond milk into the mixture one tablespoon at a time until it looks like cookie dough texture. You can adjust the amount of almond milk to reach the texture you would like.

3) Mix in the chocolate chips and eat right away or let it sit in the refrigerator for a bit first for an even better texture!

I hope these recipes have made your plant-based eating journey a little easier or inspired you to try out a new recipe. Happy baking!