Dive into nostalgia with these Easy Neapolitan Bars! With only 7 ingredients, you can recreate the classic flavors of chocolate, vanilla, and strawberry in this easy and delicious dessert.
I love these dessert bars because they’re so easy to make. Do you know what else I love? They remind me of those Neapolitan coconut candies I used to love as a kid.
I think you’ll love that these tasty sweet bars include classic Neapolitan flavors, chocolate, vanilla, and strawberry.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Coconut Milk: Opt for full-fat canned coconut milk for a creamy texture. Substitutions: almond milk or soy milk.
- Cornstarch: Look for cornstarch in the baking aisle of your grocery store.
- Sugar: Use granulated sugar for sweetness. Substitution: coconut sugar for a slightly different flavor profile.
- Vanilla: Use pure vanilla extract for the best flavor.
- Cake Mixes: Choose vegan-friendly cake mixes in chocolate, vanilla, and strawberry flavors.
- Vegan Butter: Select a non-dairy butter substitute, such as vegan margarine or coconut oil, for a dairy-free option.
Buying Guide: When purchasing coconut milk, select a reputable brand known for its quality and creaminess. Using a high-fat coconut milk is helpful. I look for at least 12 grams of fat on the label.
What Makes This Recipe Shine?
- Irresistibly Delicious: These Neapolitan Bars boast layers of chocolate, vanilla, and strawberry, creating a symphony of flavors in every bite.
- Effortless Creation: With minimal ingredients and straightforward instructions, whipping up these bars is a breeze, perfect for busy days or impromptu gatherings.
- Versatile Crowd-Pleaser: Whether as a sweet treat for a party or a delightful snack at home, these bars are sure to satisfy cravings and garner compliments.
If you’re looking for perfect dessert for parties, these neapolitan bars should be on your list! It’s an easy dessert bar because it uses cake mixes and the flavor and presentation are amazing!
Marly’s Tips
- For easier slicing, refrigerate the bars before cutting.
- Experiment with different cake mix flavors for unique variations.
- Lining the pan with foil prevents the batter from spilling out over the edges and making a mess.
Serving Suggestions
When serving Neapolitan bars, I prefer to let them sit until completely cool before cutting them. That’s because the warm bars can tear, rather than cut. For more precise edges, you can even refrigerate them for an hour or so before cutting them.
You can serve these bars with any of the following toppings:
- Drizzles of Vegan Chocolate Syrup can be a nice touch
- Add dollops of Strawberry Puree for fresh, delicious flavor.
- Top each bar with a bit of Coconut Dairy-Free Whipped Cream to make a beautiful presentation.
Storage Tips
Store Neapolitan Bars in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual bars tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
More Dessert Bars
These Neapolitan brownies are amazing! If you’re into vegan dessert bars recipes, be sure to check these out:
(The recipe from Neopolitan Gooey Cake Bars by the Picky Palate was the source of inspiration for this vegan version.)
Easy Neapolitan Bars
Equipment
Ingredients
- 1 15 oz can coconut milk divided, (full fat works best)
- 1 1/2 cups unsweetened applesauce
- 15 oz box chocolate cake mix
- 15 oz box vanilla cake mix
- 15 oz box strawberry cake mix
- 1 tablespoon cornstarch
- ¼ cup sugar
Instructions
- Preheat Oven: Preheat oven to 350°F/175°C. Line a 9 x 13-inch baking pan with parchment paper or foil, letting it extend past each edge of the pan for easy removal and to protect from overflowing. Spray the paper or foil with cooking spray.
- Make Chocolate Layer: In a mixing bowl, combine chocolate cake mix, ½ cup applesauce, and ⅓ cup of coconut milk. Mix until a sturdy dough forms. Spread the chocolate dough evenly in the bottom of the prepared pan. Dampen your fingers to press the dough because it's sticky.
- Make Vanilla Layer: In a mixing bowl, combine vanilla cake mix, ½ cup applesauce, and ⅓ cup of coconut milk. Spread the vanilla dough over the chocolate layer.
- Make Strawberry Layer: In a mixing bowl, combine strawberry cake mix, ½ cup applesauce, and ⅓ cup of coconut milk. Spread the strawberry dough over the vanilla layer.
- Prepare Sweetened Condensed Coconut Milk: In a large microwave-safe bowl or pyrex measuring cup, add the remaining coconut milk, cornstarch, and sugar. Stir to combine. Microwave for 30 seconds. Then stir to remove lumps. Repeat this process until the lumps are gone. Then microwave for one minute at a time (keeping a close eye on it so it doesn't boil over). Repeat until the mixture thickens. See notes for fixing lumps or stovetop option.
- Pour Condensed Milk: Pour the sweetened condensed coconut milk evenly over the top layer, ensuring each area is covered.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a tester inserted in the center comes out clean.
- Cool and Serve: Once baked, remove from the oven and allow to cool. Trim the edges, then cut into bars and serve.
Notes
Stovetop coconut sweetened condensed milk
Add the ingredients to a large saucepan and stir over medium-low heat to remove lumps. Then gradually increase heat to medium high, stirring regularly, until the mixture simmers. Cook at a simmer for up to 5 minutes, until it thickens. If your condensed milk develops lumps, simply use an immersion blender, or transfer it to a blender and pulse until the lumps are removed.Uneven Baking
The center can sink as it cools. It’s ok. Once the bars are cool enough to handle, you can press the edges to better match the center. Or cut away the raised edges to create even pieces in the middle.Nutrition
This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2024.
Get ready for the ultimate cozy treat with this Vegan Blue Matcha Latte! With only a handful of ingredients and a few simple steps, this colorful beverage is a must-try for any matcha lover.
Confession: I love all things warm and comforting. That means this Vegan Blue Matcha Latte holds a special place in my heart.
Why? Because, matcha’s distinct flavor combined with the mesmerizing blue hue makes this a creatively fun and irresistible treat any time of day!
Trivia
What gives blue matcha powder its vibrant hue? You might be surprised with the answer…scroll to the bottom for the results!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Water: Use filtered water for the best taste. Tap water can alter the flavor.
- Chai Tea Bag: Opt for organic chai tea bags for a robust flavor profile.
- Plant-Based Milk: I like using soy milk for optimal frothiness, but oat milk also works well. You can use almond milk as a substitute.
- Blue Matcha Powder: Look for high-quality blue matcha powder from reputable brands. It’s available online or at specialty stores.
- Sweetener: Maple syrup adds a natural sweetness, but you can also use agave syrup or stevia for a zero-calorie option.
Buying Guide: You can find blue matcha powder in a variety of shades of blue at health food stores or online from various retailers.
Marly’s Tips
- For extra frothiness, use a handheld frother for the milk.
- Adjust sweetness to taste by adding more or less sweetener.
- Experiment with different plant-based milk options for varied flavor profiles.
Serving Suggestions
Serve this with your favorite toppings, such as:
- Add a dash of cinnamon or nutmeg for a spicy kick.
- Drizzle with coconut cream or chocolate syrup for added indulgence.
Storage Tips
Enjoy immediately for best taste. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Trivia Answer
Blue matcha powder derives its striking blue color from the butterfly pea flower, a plant native to Southeast Asia. When the flowers are dried and ground into a fine powder, they impart their natural blue pigment, resulting in the mesmerizing blue matcha powder used in beverages like our Vegan Blue Matcha Latte!
More Vegan Recipes
If you love this blue matcha latte recipe, here are more beverage favorites to try:
Blue Matcha Tea Latte
Equipment
Ingredients
- 1 cup water
- 1 chai tea bag (regular or caffeine-free)
- ½ cup plant-based milk (preferably soy or oat milk)
- 1 teaspoon blue matcha powder (also known as butterfly pea powder)
- 1 teaspoon sweetener of choice (maple syrup or a zero-calorie sweetener – see notes below for options)
Instructions
- Heat the water until hot but not boiling (in the microwave for 60 to 90 seconds or on the stovetop in a saucepan).
- Add the chai tea bag to the hot water and let it steep for up to 3 minutes.
- Add the milk to a tall, microwave-safe bowl or jar. Microwave for 30 seconds. The goal is to make the milk warm, but not hot.
- Use a frother wand or manual frother to froth the warm milk. Set it aside for 1 to 2 minutes.
- Remove the tea bag from the hot water and add the blue matcha powder and any sweetener (if using). Assess the color. For brighter blue, add a drop of blue food coloring (see notes).
- Pour the frothed milk on top. Sprinkle more of the pea powder on top.
Notes
Nutrition
Picture this, you make a batch of these Frozen Banana Bites, and enjoy healthy snacking for days! I love having healthy treats around and what could be better than slices of banana hugging a creamy peanut butter center, all dipped in smooth, chocolatey goodness. It’s a perfect blend of wholesome and indulgent!
The pursuit of balanced eating is like walking a tightrope between bland health foods and overly indulgent dishes. My goal? Discovering the perfect middle ground where most of my bites are both nutritious and delicious.
Satisfaction without compromise!
That’s where these frozen banana bites come in. It’s the perfect recipe that offers both flavor and healthiness!
What Makes This Recipe Shine?
- Bananas are sliced evenly to create the perfect sandwich for each treat.
- Adding peanut butter enhances flavor and texture, elevating these treats to a whole new level.
- Melting chocolate with coconut oil ensures a smooth dipping consistency and adds a delightful crunch to each bite.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Bananas — You’ll need 3 medium-size ripe bananas
- Peanut butter — I like using creamy peanut butter, but you can substitute your favorite nut butter
- Chocolate Chips — Choose your favorite dairy-free chocolate chips
- Coconut oil — You can use refined coconut oil for a more neutral flavor
What bananas are best for banana bites?
I recommend using ripe bananas that have a few or several brown spots. However, they should be firm and not “soggy”.
Storage Tips
Keep frozen banana bites in a freezer-safe container or bag in the freezer for up to 2 months. It may help to let them sit at room temperature for a minute or so before consuming.
Did you know it’s easy to freeze bananas? We keep frozen bananas in the freezer at all times, especially for making our green smoothies.
Marly’s Tips
When you come to the curve in the banana, cut and discard (or eat) an angled sliver to keep the banana slices even. These even slices will create symmetrical treats that looks stunning and tastes delicious!
Peanut Butter Banana Recipes
If you love these frozen banana bites, here are even more recipes that combine peanut butter and bananas:
Frozen Banana Bites
Ingredients
- 3 medium bananas , peeled and sliced
- ¼ cup creamy peanut butter
- 1 cup dairy free chocolate chips
- 1 tablespoon coconut oil
Instructions
- Slice the bananas into ¼-inch slices, keeping them as level as possible. Place a piece of waxed paper on a tray that will fit in your freezer.
- Spread a small amount of peanut butter onto half of the banana slices.
- Sandwich the peanut butter-covered slices with the remaining banana slices to form "banana bites." Place the banana bites on a parchment-lined baking sheet and freeze for at least 1 hour Place these on the prepared tray and freeze for 10 or 15 minutes.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Dip each frozen banana bite into the melted chocolate, using a fork to fully coat.
- Return the chocolate-covered banana bites to the parchment-lined baking sheet and freeze for an additional 30 minutes, or until the chocolate is set.
- Enjoy your delicious frozen banana bites straight from the freezer! They will keep in the freezer for up to 2 months.
Nutrition
This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2021.
Dive into a delicious bowl of zucchini noodles with this helpful guide! Whether you’re craving a low-carb pasta alternative or simply want more veggies into your diet, these zucchini noodles (zoodles) are a game-changer. Get ready to spiralize, sauté, and savor the flavors of this versatile dish!
As a plant-based food enthusiast, I adore this zucchini noodle recipe because it offers endless possibilities for creativity in the kitchen. From vibrant salads to hearty pasta dishes, zoodles add a nutritious twist to any meal.
Can you buy zucchini noodles? Absolutely! Many grocery stores offer fresh zoodles in the produce section. However, it’s much more cost-effective to make them yourself!
That’s what this handy guide is all about!
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Zucchinis: Look for firm zucchinis with smooth skin. Substitution: Yellow squash can be used as an alternative. Found in the produce section of your grocery store.
- Olive Oil: Opt for extra-virgin olive oil for its rich flavor. Substitution: Avocado oil or coconut oil can be used as alternatives. Found in the cooking oils section.
- Salt and Pepper: Use fine sea salt and freshly ground black pepper for optimal seasoning.
Buying Guide: When purchasing zucchinis, choose ones that are uniform in size and free from blemishes. Look for olive oil in glass bottles for better preservation of flavor.
How to Make Zucchini Noodles
Creating zucchini noodles is as easy as 1-2-3!
- Start by trimming the ends of the zucchinis and selecting your desired noodle shape.
- Then, use a spiralizer or mandolin to transform the zucchinis into noodles.
- Finally, cook the noodles using one of three methods: boiling, sautéing, or microwaving.
What Makes This Recipe Shine?
- Fresh Flavor: Zucchini noodles infuse every dish with a burst of fresh, vibrant flavor.
- Versatility Unleashed: Unlock endless culinary possibilities with these versatile zucchini noodles, perfect for any occasion.
- Healthful Twist: Enjoy a guilt-free indulgence with these zucchini noodles, offering a healthy twist on classic pasta dishes.
Frequently-Asked Questions
Can I freeze raw zucchini noodles?
It’s best to blanch the zoodles briefly before freezing to preserve their texture.
What can you make with zucchini noodles?
Zucchini noodles are incredibly versatile and can be used as a substitute for traditional pasta in various dishes. Some popular options include zucchini noodle salads, stir-fries, pasta dishes, and even soups.
Marly’s Tips
- For a firmer texture, pat the zucchini noodles dry with a paper towel before cooking.
- Experiment with different seasoning blends, such as Italian herbs or garlic powder, to enhance the flavor of your zoodles.
Different Ways to Cook Zucchini Noodles
- Boiling: Cook zoodles in boiling water for 3-5 minutes until tender, then drain and rinse.
- Sautéing: Heat olive oil in a skillet, add zoodles, and cook for 3 minutes until tender.
- Microwaving: Place zoodles in a microwave-safe bowl, cover, and microwave for 2-3 minutes until tender.
- Roasting: Roast zucchini “lasagna” noodles at 375°F/190°C for 10 minutes until tender.
How to Freeze Zucchini Noodles
To freeze zoodles, blanch them in boiling water for 1-2 minutes, then transfer to an ice bath to cool. Pat dry and spread on a baking sheet to freeze before transferring to a freezer-safe container.
Elevate Your Zoodle Experience
Transform your zucchini noodles (zoodles) into culinary gems with these tasty serving suggestions:
- Add-ins: Explore adding fresh ingredients such as cherry tomatoes, crunchy bell peppers, creamy green goddess avocado, or protein-packed chickpeas to add texture and flavor to your zoodles.
- Sauces: Delight your taste buds with savory sauces like tasty vegan chimichurri sauce, classic marinara, fragrant walnut basil pesto, or creamy cashew Alfredo.
- Creative Combos: Get inventive! Pair zoodles with roasted vegetables, vegan chickpea meatballs, or grilled tofu for a satisfying meal bursting with flavor and nutrients.
- Garnishes: Sprinkle your zoodle creations with toasted nuts, parmesan vegan cheese sprinkles, or a squeeze of fresh lemon juice for an extra pop of flavor and visual appeal.
Storage Tips
Store cooked zucchini noodles in an airtight container in the refrigerator for up to 3-4 days. To freeze, spread the noodles on a baking sheet in a single layer until frozen, then transfer to a freezer-safe bag or container for up to 3 months.
Vegan Zucchini Recipes
If you love this zucchini squash noodles recipe, here are more zucchini recipe favorites to try:
How to Make Zoodles
Equipment
Instructions
- Trim the root end and the opposite end of each zucchini.
For Spaghetti Zoodles
- Place both ends of the zucchini on a spiralizer with the thin spaghetti attachment. Place a bowl on one end to catch the noodles. Turn the crank to make the zoodles.
- Use kitchen sheers to cut the zoodles into smaller pieces.
For Fettuccine Noodles
- Use a fettuccine noodle attachment on your spiralizer. If you don't have this blade on your spiralizer, use a mandolin to cut thin slices of the zucchini – lengthwise. Place these slices stacked on a cutting board and cut with a knife. Be sure to use hand protection when handling the mandolin.
For Lasagna Noodles
- Use a mandolin slicer on its thinnest setting, and swipe the zucchini a few times to create thin slices of zucchini that can be used in place of lasagna noodles. Be sure to use hand protection when handling the mandolin.
For Boiling Zoodles:
- Bring a pot of water to boil. Add the zucchini noodles and cook until barely tender, 3 to 5 minutes. Drain and rinse with cold water. Set aside.
For Sauteeing Zucchini Noodles:
- Heat a teaspoon of olive oil over medium heat until shimmering. Add the zucchini noodles and cook for about 3 minutes, until they are slightly tender and the edges turn a bold green.
For Microwaving Zucchini Noodles:
- Get out a microwave-safe bowl and add the zucchini noodles. Cover with a silicone cover and microwave for 2 to 3 minutes (For thicker zucchini noodles I sometimes cook them up to 7 minutes…because I like them tender).
- Transfer cooled zoodles in an airtight container and refrigerate for up to 3 or 4 days.
Notes
** If you have trouble with garlic being too “hot”, remove the center green part of the garlic clove. That can help.
Nutrition
Tantalize your taste buds with our dreamy Vegan Coconut Cake! I love this rich blend of coconut flavors partnered with a luscious cashew cream filling. It’s entirely plant-based, making it perfect for your vegan sweet tooth!
My mom used to make a coconut sponge cake for my birthday when I was a kid and I’ve been hooked ever since! I loved that cake and missed it when I went vegan. That’s why I decided to make my own coconut cake vegan.
Problem solved!
The combination of moist coconut cake layers with creamy cashew coconut filling is simply irresistible.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
You’ll love this simple list of ingredients for this vegan coconut cake. Here are some of the key ingredients:
- Vegan butter — I used Earth Balance which I can find at the grocery store and health food stores, too. You can substitute coconut oil.
- Sugar — Finding the right balance between sugar and fat in a vegan cake is important.
- Coconut milk — Look for full-fat coconut milk sold in a can. The nutrition information should indicate 12+ grams of fat.
- Apple cider vinegar — We’ll add just a bit to interact with the baking soda to add fluffiness.
- Coconut extract — for a boost of coconut flavor.
- All-purpose flour — I find all-purpose flour works best for this recipe. Whole wheat will change the flavor, appearance, and texture too much.
- Baking powder & Baking Soda — These two combined create rise and makes this cake fluffy.
The flavor of coconut in a cake is undeniably delicious. On top of that, you get to enjoy a moist vegan coconut cake with a creamy, sweet filling, topped with coconut flakes. It’s amazing!
Reader Reviews
Absolutely fabulous. Made this for my granddaughter’s 5th birthday and of course had to color the frosting and icing and coconut purple!!! Best vegan cake recipe!
Kamini
I’ve made this cake twice now and everyone who has tried it says it’s the best cake they’ve ever eaten!
Cindy
What Makes This Recipe Shine?
- Flavor Fusion: This vegan coconut cake boasts a magical blend of flavors, making it a party favorite for any occasion.
- Moist and Decadent: Indulge in layers of moist cake infused with the rich essence of coconut, creating a truly indulgent dessert experience.
- Plant-Based Perfection: Embrace the vibrancy of plant-based eating with this easy-to-make, crowd-pleasing vegan coconut cake recipe.
Troubleshooting Batter Consistency
The batter for this cake may be thick, but it should still be pourable. Keep in mind that the fat-to-liquid ratio in a can of coconut milk can vary, which may impact the consistency of the batter.
If your batter is too thick, you can gradually stir in up to 1/2 to 1 cup of water until you reach the desired consistency. Be cautious not to overmix the batter once the flour is incorporated to avoid a dense texture.
See my best tips for dealing with a cake undercooked in the middle.
Getting Creative Coconut Cake: Irresistible Flavor Variations
Do you like to change up the flavors in your vegan coconut cream cake? I’m with you! Here are some favorite flavor variations and how to achieve them:
- Vegan Chocolate Coconut Cake — Elevate the classic with cocoa powder in the cashew cream filling and a decadent vegan chocolate buttercream frosting.
- Jam and Coconut Sponge Cake — For a fruity twist, layer your cake with your favorite jam—strawberry, blackberry, or raspberry—to complement the coconut flavor.
- Vegan Lemon Coconut Cake — Brighten up your cake with the zesty freshness of lemon! Simply add freshly grated lemon zest to the cake batter or filling for a delightful citrus kick.
Marly’s Tips
- Add coconut flakes to vegan vanilla frosting while the frosting is wet. Once the frosting sets, the coconut will not adhere.
- Add a tablespoon of rum to the batter to make a coconut rum cake
- Toast coconut flakes before sprinkling over the finished cake for added flair and crunchiness.
- Make it a vegan chocolate coconut cake by adding 1/4 to 1/3 cup of unsweetened cocoa powder to the batter.
Coconut Desserts
Coconut has a way of turning any dish into an instant comfort food favorite, and these coconut desserts are no exception. Explore a selection of my favorite recipes that showcase the irresistible flavor and versatility of coconut:
If you’re into indulgent cakes, you’ll also want to check out my Egg-Free Carrot Cake.
Easy Vegan Coconut Cake
Ingredients
- 1 cup vegan butter , softened
- 1 ¾ cups granulated sugar
- 13.5 oz can whole fat coconut milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Cashew Coconut Cream Filling
- 1 cup raw cashews (soaked in water at least 2 hours up to overnight)
- ¼ cup agave nectar
- ½ cup coconut flakes
- 1 tablespoon coconut oil (see note)
Vegan Vanilla Frosting
- 3 cups powdered sugar
- ⅓ cup vegan butter or coconut oil , softened
- 2 – 3 tablespoons plant-based milk
- ½ cup coconut flakes , sweetened
Instructions
For the Vegan Coconut Cake
- Prep Cake: Preheat oven to 350°F/175°C. Grease two 9-inch cake pans, line with parchment paper, and spray with vegetable oil.
- Mix Wet Ingredients: Using a mixer, cream vegan butter until light and fluffy. Add the sugar and beat up to 2 minutes. Add coconut milk, vinegar, and coconut extract. Mix until combined.
- Mix Dry Ingredients: In another bowl, combine flour, baking powder, and baking soda. Gradually add dry ingredients to wet mixture until just mixed.
- Bake: Divide batter between pans and tap to release air bubbles. Bake for 25 to 30 minutes or until tester inserted in the center comes out clean. Cool in pans for 10 minutes. Invert cakes onto cooling racks. Cool Completely.
For the Cashew Coconut Cream Filling
- Make Cashew Filling: Drain soaked cashews. Blend with agave, coconut oil, and coconut flakes until creamy. Refrigerate until ready to use.
Vegan Vanilla Frosting
- Prepare Frosting: Cream vegan butter with a mixer until light and fluffy. Add powdered sugar one cup at a time, beating in between each addition. Add plant-based milk gradually until desired consistency is reached.
Notes
Batter Consistency
The batter for this cake may be thick, but it should be pourable. But there can be variations in the fat-to-liquid ratio in a can of coconut milk which can impact the consistency of the batter. If your batter is too thick, stir in up to 1 cup of water to the batter. Be careful not to overstir the batter once the flour is incorporated.Nutrition
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2020.
These Vegan Biscoff Donuts let you enjoy the perfect blend of fluffy goodness and the irresistible taste of Biscoff. It’s a perfect match! These soft, buttery, donuts are infused with caramel flavor and Biscoff cookie bits baked right in!
I adore this recipe because baked donuts offer all the yummy flavors I love without the excess grease of fried donuts. That makes these donuts the perfect guilt-free pleasure any day of the week.
Rumor has it that Krispy Kreme started this whole Biscoff Donut extravaganza. Well, kudos to them for coming up with the idea. Now, let’s run with it by making it vegan and healthier (thanks to baking the donuts and using whole wheat pastry flour)!
Key Ingredients
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Flax Egg: I find the flax egg to be the perfect donut egg substitute. You can also use a chia seed egg.
- Biscoff Cookies: These iconic cookies add a unique flavor and texture to the donuts. Look for them in the cookie aisle of your grocery store.
- Whole Wheat Pastry Flour: I like whole wheat pastry flour for its nutrition, but you can substitute all-purpose flour for similar results.
- Vegan Butter: Opt for a dairy-free alternative available in the baking section.
- Plant-Based Milk: Choose your favorite variety, such as almond, soy, or even oat-based milk.
- Vegan Creamer: Coconut milk or vegan half and half work well for a creamy glaze.
What Makes This Recipe Shine?
- Irresistible: These Vegan Biscoff Donuts are a tasty treat that will leave you craving more with each bite!
- Caramel Elegance: Make your taste buds happy with the rich, caramel glaze that adds a touch of yum to every donut.
- Simple Yet Spectacular: With just a handful of ingredients, whip up these mouthwatering donuts for a delightful treat that’s sure to impress!
Frequently-Asked Questions
Can I use a different plant-based milk in this recipe?
Absolutely! Feel free to substitute almond milk with your preferred plant-based milk, such as soy milk, oat milk, or coconut milk.
Can I make these donuts gluten-free?
Yes, you can. Simply replace the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture may vary slightly, so experiment to find the perfect mix for your taste.
Tips for Perfect Vegan Biscoff Donuts
- Freshness Matters: For the best flavor and texture, enjoy the donuts on the day they are baked. If saving for later, store them in an airtight container at room temperature.
- Play with Glaze Consistency: Adjust the thickness of the Biscoff glaze to your liking. For a thicker glaze, add more powdered sugar; for a thinner one, increase the amount of plant-based milk.
- Customize Your Toppings: Elevate your donut game by adding crushed Biscoff cookies, chopped nuts, or a sprinkle of cinnamon on top of the glaze.
Serving Suggestions
- Serve your warm Biscoff Donuts with a scoop of vegan vanilla or caramel-flavored ice cream. The warm-cold contrast creates a heavenly combination, and the creamy texture of the ice cream complements the fluffy donuts.
- Coffee or Tea: Pair your Biscoff Donuts with a steaming cup of your favorite plant-based coffee or tea. The warmth of the beverage enhances the indulgent experience, making it a perfect morning or afternoon treat.
- Dairy-Free Yogurt Parfait: Cut the donut in half, then layer it with dairy-free soy yogurt, granola, and sliced bananas or other fruits. These textures and flavors add a tasty twist to your donut experience.
- Chocolate Sauce Drizzle: Drizzle a decadent vegan chocolate sauce on top of the donuts.
- Nuts and Seeds: Sprinkle chopped nuts or seeds, such as almonds, pecans, or chia seeds, on top of the donuts. This not only adds a satisfying crunch but also boosts the nutritional profile.
Remember to consider the flavors and textures you enjoy the most, then mix and match to find your favorites!
Storage Tips
Store donuts in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
More Biscoff Recipes
If you love this recipe for Biscoff donuts, here are more vegan Biscoff favorites to try:
Get ready for a delicious journey with these Vegan Biscoff Donuts. Remember, plant-based living is not about excluding, but the incredible flavors you embrace. Happy baking!
Biscoff Donuts
Equipment
Ingredients
- 1 flax egg
- 6 biscoff cookies
- 1 ¼ cups whole wheat pastry flour (substitute all-purpose)
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ cup vegan butter
- ½ cup plant-based milk
- 1 tablespoon apple cider vinegar
Caramel Glaze
- 3 tablespoons vegan butter
- ½ cup brown sugar
- 1 tablespoon vegan creamer (see notes)
- ½ cup powdered sugar
- Optional: Add more biscoff crumbles on the donuts after icing them.
Instructions
- Preheat oven to 350°F/175°C and coat a regular-sized donut pan with vegetable spray.
- Prepare the flax egg and set it aside.
- Use a rolling pin to crumble the cookies into a fine crumb, but leaving some texture.
- Add the flour, cookie crumbles ,brown sugar, spice, salt, baking powder, baking soda, and salt in a bowl. Stir to combine.
- Heat vegan butter in a microwave-safe bowl for 20 to 30 seconds, until the butter is melted. Stir in the flax egg, milk, and vinegar.
- Pour the milk mixture into the flour mixture.
- Stir until just combined. It should be a thick batter without lumps.
- Use a tablespoon to carefully distribute the batter into the donut compartments, filling them generously and equally. Use 3 tablespoons of batter per compartment for smaller donuts and 4 tablespoons of batter for thicker donuts. Bake for 12 to 16 minutes, until the donuts are done.
For the Glaze
- Heat vegan butter, brown sugar, and cream in a saucepan over medium heat until it comes to a boil. Stir and boil for around 30 seconds.
- Remove from heat and allow it to cool for about 5 minutes, then add the powdered sugar and stir to combine. This glaze will thicken as it sits, so be prepared to stir in another tablespoon of cream as needed.
Glazing Donuts
- Once the donuts are done, remove them from the oven and allow them to cool slightly. Once they're cool enough to handle, and the glaze has cooled enough so it won't burn your fingers, dip the top part of each donut in the caramel icing. Optional: Top donuts with biscoff cookies or crumbles.
Notes
Nutrition
You’ll love vegan comfort food served in casserole form thanks to these vegan scalloped potatoes! With just a handful of ingredients and simple steps, this recipe delivers creamy, cheesy goodness that’s sure to impress.
Serve this vegan side dish with some Vegan Chicken or this Vegan Meatloaf for a completely plant-based, easy, homestyle meal.
I grew up in a house where scalloped potatoes were made on the regular, especially for big family dinners.
That’s probably why potatoes are my ultimate comfort food! These cheesy potatoes are incredibly cheesy and delicious.
Besides, it’s easy to make scalloped potatoes vegan and I love that it’s also an affordable dish. Scalloped potatoes feature layers of thinly-sliced potatoes baked in a creamy, cheesy sauce. It’s no surprise everyone loves it so much!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Vegan butter — I used Earth Balance, but any non-dairy margarine or vegan butter would work here.
- Flour — I used whole wheat pastry flour (different than whole wheat flour), or you can substitute all-purpose flour or gluten-free flour.
- Salt + Pepper — A staple in most potato dishes, adding the right amount of salt and pepper makes this dish the best!
- Plant-based milk — Any plain, unsweetened (not vanilla flavored) plant-based milk works. My preference is soy milk because of its high protein content that most resembles dairy milk. You can also use cashew milk.
- Vegan cheddar shreds — We most often use either Follow Your Heart or Daiya cheddar shreds.
- Potatoes — You’ll need around 2 pounds of potatoes, either Red, Russet, or Yukon Gold. I prefer red potatoes because the potatoes are tender when baked but still firm. The Russet and Yukon Gold potatoes have a higher starch content and will be more tender (which can be nice).
- Onion — I use a yellow onion because they become sweeter as they cook.
Buying Guide: Check the produce section of your grocery store for fresh red potatoes and yellow onions. Look for plant-based milk and vegan cheese in the dairy or specialty foods aisle.
Reader Reviews
★★★★★
Angie
This is my favorite potato recipe. Thanks!
This recipe got great reviews from our family! Will make again. Thanks a lot for sharing this recipe.
Passade
Melting Vegan Cheese
To achieve that irresistible gooeyness, cover the top of your casserole dish with foil at the beginning of the bake.
This creates the perfect environment for the vegan cheese to melt into creamy deliciousness.
Then, for that golden crust everyone loves, simply use tongs to remove the foil towards the end of baking. Voila! A mouthwatering masterpiece awaits. Here’s more on melting vegan cheese.
Storage Tips
Store leftovers in the refrigerator for up to 3 days. To freeze, transfer cooled scalloped potatoes to a freezer-safe container and store for up to 3 months. Thaw in the refrigerator before reheating.
What Makes This Recipe Shine?
- Hearty Comfort Food: Savor the heartwarming flavors of creamy potatoes and savory vegan cheese.
- Quick and Easy: Whip up this crowd-pleasing dish in no time with just a few simple ingredients.
- Irresistibly Cheesy: Experience the magic of gooey vegan cheese melting over tender slices of potatoes.
Marly’s Tips
Use these tips and tricks to make these vegan scalloped potatoes perfect every time:
- For thinly-sliced potatoes, cut them into 1/8″ thick slices. To make slicing potatoes easier, use a mandoline slicer.
- This recipe calls for using 1/3 of a medium-sized onion. You can use an entire onion, thinly sliced, but I find 1/3 gives plenty of onion flavor without overwhelming the picky ones (you know who I’m talking about!)
- You can use canned coconut milk in place of plant-based milk. Coconut milk scalloped potatoes are very creamy!
- There is salt in the vegan butter, the cheese, and we’re adding 1/2 teaspoon to the sauce. Let eaters add more to their individual servings if they so choose.
- For a crispy topping, broil the dish for a few minutes after baking.
Frequently-Asked Questions
Why are They Called Scalloped Potatoes?
We call them scalloped potatoes because of the look of the dish and the scalloped effect of the potatoes’ layers next to each other. This definition of the difference between scalloped and au gratin potatoes indicates that the lines between scalloped and au gratin potatoes have been blurred.
Do You Have to Peel Potatoes for Scalloped Potatoes?
Peeling potatoes for scalloped potatoes is traditional, but you don’t have to. In fact, potato skins contain fiber and nutrients, and they don’t distract from the flavor. Wash the potatoes and slice them, and you’re ready to go!
Vegan Potato Recipes
Truth be told, these vegan scalloped potatoes are not much different than this Cauliflower Gratin. It’s the same concept, just different ingredients. The same could be said for Vegan Green Bean Casserole, as well.
If you love these vegan scalloped potatoes, here are even more vegan potato recipes to try:
Vegan Scalloped Potatoes
Ingredients
- 3 tablespoons vegan butter
- 6 tablespoons whole wheat pastry flour
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups plant-based milk (plain, unsweetened, not vanilla flavored)
- ¾ cup vegan cheddar shreds separated
- 2 pounds red potatoes thinly sliced
- ⅓ medium yellow onion peeled and thinly sliced
Instructions
- Preheat oven to 350°F/175°C. Spray a 9×9 inch baking pan with vegetable cooking spray or a thin coating of olive oil.
- Heat the vegan butter over medium heat in a small saucepan until melted, about 30 seconds. Add the flour, 1 tablespoon at a time, stirring in between. The goal is to create a thick sauce. Add salt and pepper. Stir to combine.
- Add the plant-based milk, a little at a time, stirring in between. This should create a gravy-like sauce. If your sauce has lumps, simply transfer to a food processor or blender and pulse until smooth.
- Remove from heat and add ½ cup vegan cheddar shreds. Stir until melted.
- Cut potatoes into thin slices.
- Place ⅓ of the potato slices in the bottom of the prepared pan. Top with ⅓ of the sliced onions. Pour ⅓ of the cream sauce evenly over the top of the potatoes and onions. Repeat until all the potatoes, onions, and sauce is used. Top with remaining cheese.
- Cover with foil and bake in a heated oven for 50 minutes. Use tongs to remove foil and bake for 10 minutes, until the edges turn a golden brown.
- Remove from oven and allow to cool for 10 to 15 minutes before serving.
- To store, allow scalloped potatoes to come to room temperature, then cover and refrigerate. These will keep in the fridge for up to 5 days.
Notes
Nutrition
That’s it for these vegan scalloped potatoes. Enjoy!
This post was originally published in 2019 and was updated to include new text in 2020.
Imagine making these tasty sautéed sweet potatoes and transforming your Tuesday night dinner into something amazing! You’ll only need a handful of ingredients and a few simple steps to do it. That’s right, this recipe is perfect for busy weeknight meals!
As a self-proclaimed queen of meal prep, I love having sautéed sweet potatoes on hand. It’s a game-changer. And I think You’ll agree!
Not only is this an incredibly versatile recipe, but it’s also fun to serve thanks to that bright orange color and yummy flavor.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Olive oil: I prefer using olive oil for its robust flavor and health benefits. You can substitute avocado oil or coconut oil. Look for cooking oils in the baking section of most grocery stores.
- Sweet potatoes: Choose firm, unblemished sweet potatoes for the best flavor and texture. You can find these in the produce section.
- Nutritional yeast flakes: I like adding nutritional yeast flakes (AKA ‘nooch’) because they add a “cheesy” flavor. You can find nooch in the health food sections of many grocery stores.
- Garlic: I find fresh garlic creates the best flavor. You can substitute around half a teaspoon of garlic powder.
Buying Guide: When I’m purchasing sweet potatoes, I look for the ones that are firm, smooth-skinned, and don’t have bruises or sprouts. Ready to mix things up? Try using purple sweet potatoes for a colorful surprise! Learn more about Ube potatoes in my post, Vegetables that Start With U.
What Makes This Recipe Shine?
- Fiber-Fueled — Thanks to leaving the skin on, you’ll get even more nutrition and fiber in every bite!
- Minimal Oil — I like minimal oil in my sweet potato sauté to keep it crispy but still healthy!
- Flavorful — We’ll add hints of garlic and seasoning to create the most delicious flavor.
Serving Sautéed Sweet Potatoes
Serve this tasty side dish with your favorite meals, such as:
- Serve sautéed sweet potatoes as a side dish with Lemon Pepper Baked Tofu.
- Top with these crispy potatoes with avocado slices, chopped cilantro, and a squeeze of lime juice for a fresh twist.
- Drizzle with this delicious tahini sauce for added flavor.
- I love adding cooked cubed sweet potatoes to my salads, such as this Vegan Harvest Salad.
Cooking Chart for Sweet Potatoes
Cooking Method | Time Required | Notes |
---|---|---|
Boiling | 15-20 minutes | Peel and chop sweet potatoes before boiling. |
Roasting | 25-30 minutes | Preheat oven to 400°F/200°C. Toss sweet potatoes with oil and seasonings before roasting. |
Steaming | 10-15 minutes | Place sweet potato chunks in a steamer basket over boiling water. Cover and steam until tender. |
Microwaving | 5-7 minutes | Pierce sweet potatoes with a fork and microwave on high until soft. |
Marly’s Tips
- Dreaming of more flavor? You can add smoked paprika or chili powder before cooking.
- In a hurry? I like using pre-cut sweet potato cubes from the produce section.
- Ready for meal prepping? You can make a double batch and store leftovers in the refrigerator for easy side dishes throughout the week.
Storage Tips
Store leftover sautéed sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
More Vegan Potatoes
If you love this recipe for sweet potato saute, here are more plant-based potato recipes to try:
Sautéed Sweet Potatoes
Ingredients
- 1 teaspoon olive oil
- 2 cups chopped sweet potates , washed, but not peeled, cut into 1" cubes
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons minced garlic
- Salt and Pepper to taste
Instructions
- Add olive oil to a skillet over medium heat. Cook until shimmering.
- Add prepared sweet potato chunks and stir to coat in the oil. Cook for 10 to 15 minutes, until the sweet potatoes are fork tender.
- Reduce heat to medium-low and add minced garlic. Cook for one minute, then add nutritional yeast and stir to coat. Add salt and pepper to taste.
- Serve immediately or transfer cooled sauteed sweet potatoes to an airtight container and refrigerate for up to 3 or 4 days.
Notes
- For extra flavor, try adding smoked paprika or chili powder to the sweet potatoes before cooking.
- To speed up prep time, use pre-cut sweet potato cubes from the produce section.
- Make a double batch and store leftovers in the refrigerator for easy meal prep throughout the week.
Nutrition
Get ready to get healthy with these Vanilla Bliss Balls. They’re made with healthy ingredients and thanks to the sweet hint of vanilla, they’ll satisfy your sweet tooth.
I’m a snacker. It’s true! That means having some healthy snacks is a must.
Look, I do like an indulgent snack here and there. But for my everyday snacking? I want them to be healthy, whole-foods focused, and filling.
These vanilla bliss balls check every box. They taste amazing, they’re super easy to make, and they always keep those hunger pangs at bay.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Oats: Opt for old-fashioned rolled oats for the best texture and hearty flavor. You’ll find them in the cereal aisle.
- Ground flax seeds: Flax adds a nutritional punch. It’s also a good source of fiber and omega-3 fatty acids. You can find flax in the health food section of most grocery stores.
- Vanilla protein powder: Choose a plant-based vanilla protein powder to add a boost of protein and a lovely vanilla flavor. I buy this at health food stores, Costco, or online.
- Almond flour: This finely ground flour adds a nutty flavor. You can find it in the baking or gluten-free sections of your grocery store.
- Almond butter: Make sure to use a creamy, natural almond butter with no added sugar or salt. You’ll typically find it stocked alongside other nut butters or in the health food section of your store.
- Coconut oil: Choose refined coconut oil for a neutral flavor. It helps bind the ingredients together. You’ll find it in the baking or oil section of your local grocery store.
- Syrup: Agave nectar or maple syrup — either will do the trick to add consistency and sweetness! Find these syrup sweeteners in the baking aisle.
- Dairy-free chocolate chips (optional): These add a touch of chocolatey goodness, especially if you have a sweet tooth! Look for dairy-free chips in the baking section or online.
Marly’s Tips
- Customize the sweetness: Taste the batter before rolling it into balls. Want it sweeter? Add another tablespoon of agave/maple syrup.
- Roll Along: Rolling the balls can be tricky. It helps if you dampen your hands with a sprite of water to prevent the mixture from sticking as you form the balls.
Storing Bliss Balls
Store these tasty bites in an airtight container to keep them fresh! They can be kept at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer (in a freezer-safe container) for up to 2 months.
More Energy Ball Recipes
If you love these almond vanilla bliss balls, you might enjoy some more bite-sized recipes. Here are some more recipes to try:
What Makes This Recipe Shine?
- Easy: Whip up a batch of these bliss balls in no time – perfect for when you need a quick and fuss-free snack.
- Healthy: Packed with healthy ingredients like oats and almond flour, these tasty bites are fun fuel for your body.
- Crowd Favorite: These satisfying vanilla bliss balls have a texture and flavor that will win over snackers of all ages.
Vanilla Coconut Balls
Equipment
Ingredients
- 1 cup rolled oats
- 1 tablespoon ground flax seeds
- 2 tablespoons vanilla protein powder
- 1 cup almond flour
- ½ cup almond butter
- 1 tablespoon coconut oil melted
- 3 tablespoons agave nectar or maple syrup
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Combine oats, flax, protein powder, almond flour, and almond butter in a food processor. Pulse in short bursts until combined and broken down into small bits.
- Test the batter. If it's not sweet enough, stir in another tablespoon of agave nectar. If it's too wet, stir in another tablespoon of ground flax or some coconut shreds.
- Stir in chocolate chips, if using.
- Use a cookie scoop to portion the batter into equal sizes. Roll these into balls. Place balls in an airtight container to keep them fresh.
Notes
Nutrition
Get ready to go green! St. Patrick’s Day isn’t just about corned beef. Discover a whole world of delicious vegan Irish food – from creamy colcannon to sweet soda bread, and even a plant-based version of that iconic Shamrock Shake!
My Scottish heritage has its perks. I might not always find a four-leaf clover, but at least my eyes are lucky green! No worries about getting pinched on St. Paddy’s Day for me.
My kitchen’s been full of Irish flavors lately! There’s something about St. Patrick’s Day that makes us all want a taste of the Emerald Isle. Here’s my roundup of the best vegan Irish dishes – come join the party!
Vegan St. Patrick’s Day Recipes
While I love the flavors of classic Irish food, it’s no secret that some traditional Irish dishes can be a bit heavy.
That’s why I’m excited to share these vegan twists – all the deliciousness, with a healthier spin that’s better for you and the planet!
Make any of these green-themed or vegan St. Patrick’s Day recipes so your festivities can be even more fun and delicious.
Matcha Banana Spinach Smoothie
Tofu Breakfast Bowl
Whiskey Pancakes
Vegan Shepherd’s Pie
Vegan Chicken Pot Pie
Green Hummus
Beefless Vegan Stew
Vegan Irish Soda Bread
Vegan Garlic Mashed Potatoes
Avocado Green Goddess Sauce
Sweet Vegan Irish Food
My family loves a good dessert, and St. Patrick’s Day is the perfect excuse to indulge! From minty shakes to festive cookies, we’re all about those sweet Irish vibes.
Don’t forget, you can add a bit of green frosting to this chocolate chip cookie cake recipe to make it perfect for parties.
Let’s dive into the best vegan St. Patrick’s Day desserts!
Vegan Grasshopper Pie
Vegan Scotcheroos Bars
Vegan Shamrock Shake
Vegan Chocolate Stout Cupcakes
Vegan Thin Mint Cookies
Add a little mint extract to this chocolate milkshake and you’ve transformed it into a perfect St. Patrick’s Day shake.
Plant-Based Butterscotch Sauce
Vegan Milkshake
We’re glad to be a part of your festive day. We hope you enjoy these vegan Irish food recipes that are perfect for your Vegan St. Patrick’s Day celebration!