Vegan Bakery
Vegan Recipes
Espresso, Hazelnut & Cinnamon Crinkle Cookies
Warm, bakery-style cookies with depth — great for fall/winter markets.
Yields 14–16 cookies
Ingredients
½ cup neutral oil
¾ cup organic cane sugar
¼ cup brewed espresso or strong coffee (cooled)
1 tsp hazelnut extract
1½ cups all-purpose flour
½ tsp baking soda
¾ tsp ground cinnamon
½ tsp kosher salt
½ cup finely chopped toasted hazelnuts
Instructions
Preheat oven to 350°F. Line baking sheet with parchment.
Whisk oil, sugar, espresso, and hazelnut extract.
In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
Fold dry ingredients into wet, then fold in hazelnuts.
Scoop 2-tbsp portions and space evenly.
Bake 11–13 minutes until set but soft in center.
Cool on pan briefly, then transfer to rack.
Optional Finish: Roll dough balls in cinnamon sugar before baking.
Spiced Pear & Almond Crumble Bars
Jammy pear filling with a nutty, oat-forward crust — great for slicing and sharing.
Yields 9–12 bars
Ingredients
Crust & Crumble
1½ cups rolled oats
¾ cup all-purpose flour
½ cup almond flour
⅓ cup coconut sugar
¾ tsp cinnamon
½ tsp kosher salt
½ cup melted coconut oil (or neutral oil)
Pear Filling
2 ripe pears, peeled and diced
2 tbsp maple syrup
1 tbsp lemon juice
½ tsp cinnamon
¼ tsp ground ginger
1 tbsp cornstarch
Instructions
Preheat oven to 350°F. Line an 8×8 pan with parchment.
Mix all crust ingredients until crumbly.
Press ⅔ of mixture firmly into pan.
Toss pear filling ingredients until coated.
Spread pears evenly over crust.
Sprinkle remaining crumble on top.
Bake 40–45 minutes until golden and bubbling.
Cool fully before slicing.
Optional Finish: Dust with powdered sugar or serve with coconut yogurt.
Date, Pistachio & Orange Blossom Semolina Cake
A tender, lightly textured cake with natural sweetness from dates, nutty pistachio, and floral citrus aromatics. Not overly sweet, excellent sliced.
Yields 1 loaf or 8-inch round cake
Ingredients
1 cup fine semolina flour
¾ cup all-purpose flour
¾ cup organic cane sugar
2 tsp baking powder
½ tsp kosher salt
¾ cup unsweetened oat milk
½ cup neutral oil (grapeseed or sunflower)
2 tbsp orange blossom water
½ cup finely chopped dates (Medjool preferred)
½ cup chopped pistachios
Instructions
Preheat oven to 350°F. Line a loaf pan or grease an 8-inch round pan.
Whisk semolina, flour, sugar, baking powder, and salt in a large bowl.
In a separate bowl, whisk oat milk, oil, and orange blossom water.
Fold wet ingredients into dry just until combined.
Gently fold in dates and pistachios.
Transfer batter to pan and smooth the top.
Bake 40–50 minutes, until golden and a tester comes out clean.
Cool fully before slicing.
Optional Finish: Light orange blossom syrup or dusting of powdered sugar.