I'm graduating from Stanford in three weeks! Well, I kind of already graduated, when I walked with my business school class last spring. But only after I wrap up my second Masters, in Environment and Resources, will I finally, actually graduate. And these cupcakes are to celebrate; Cardinal red is Stanford’s o…

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Six or seven years ago, I made Ina Garten's recipe for Carrot and Pineapple Cake for a family Easter brunch. It is a delicious and moist layer cake chock full of shredded carrots, chunks of pineapple, raisins, and walnuts. I loved it. Unfortunately, no one else at the table did. You see, my family likes smooth cakes, without nuts, dried fruits, and other unidentifiable foreign objects strewn throughout the batter. And they never let me live this one down. Every time I'd bring a cake for a family holiday, the refrain would go, "I hope it's not a chunky carrot pineapple cake!" This cake was truly the butt of every joke. But you know what, I still love that cake. And when it came time to develop a vegan carrot cake of my own, I wanted it to taste exactly like the one I made for my family for Easter all those years ago.

Buyer beware: this is NOT a smooth cake. It is crunchy and chunky and chock full of shredded carrots, juicy pineapple, toasted pecans, and plump raisins. It is also incredibly moist, tender, lightly spiced with cinnamon, and topped with a very generous layer of tangy vegan cream cheese frosting. The frosting recipe is below for all subscribers, and the carrot cake recipe is further down for paid subscribers. I hope you enjoy it more than my family did :P

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Vegan Cream Cheese Frosting

Makes enough frosting for one 8-inch single-layer cake or 12 cupcakes

20 mins active time, 20 mins total time

Ingredients

57 g (1/4 cup) unsalted, margarine-style vegan butter (e.g. Violife) (see note below), room temperature

113 g (1/2 cup) vegan cream cheese (Kite Hill or Trader Joe's brands recommended) (see note below), room temperature

330 g (3 cups) powdered sugar

5 g (1 tsp) vanilla paste (see note below)

3.75 g (1 1/4 tsp) kosher salt (Diamond Crystal or see note below)

Instructions

1. Beat the vegan butter with a firm rubber spatula until it is creamy

2. Add the vegan cream cheese and continue beating until the mixture is largely homogenous

3. Switch to a whisk and mix vigorously to remove the large lumps

4. Add the powdered sugar and continue beating until the mixture is smooth

5. Add the vanilla and the salt, and the mixture should thin out a bit

6. Frosting keeps for up to 6 hours in an airtight container at cool room temperature or up to one week in an airtight container in the fridge; before using, allow the mixture to come to room temperature, then thoroughly beat it until it is smooth

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

• Vanilla paste: I love seeing little black vanilla bean specks in my frosting, which is why I recommend using vanilla paste for this recipe. However, if you don't wish to buy this or don’t have any on hand, feel free to use vanilla extract

• Vegan cream cheese: Unlike dairy cream cheese, vegan cream cheese products vary significantly in taste and texture, as they are often made with vastly different ingredients, including soy, cashews, and coconut. I found that the Trader Joe's and Kite Hill products has both an excellent taste and texture that very closely resemble dairy cream cheese. If you want to use another brand, make sure you taste it first before making the frosting

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

Violife unsalted vegan butter

Diamond Crystal kosher salt

Nielsen-Massey vanilla bean paste

Kite Hill vegan cream cheese

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Read on, or subscribe below, for the recipe for the best vegan carrot cake you will EVER make!

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Before we get started, I want to get one thing out of the way: I am team vanilla-vanilla. You know how in elementary school, when your friend brought in cupcakes for their birthday, there were always four kinds: chocolate cake with chocolate frosting (chocolate-chocolate), chocolate cake with vanilla frosting (chocolate-vanilla), vanilla cake with chocolate frosting (vanilla-chocolate), and vanilla cake with vanilla frosting (vanilla-vanilla)? Well I would always, always, go for vanilla-vanilla. And if those were all gone, the correct rank order was and always will be chocolate-chocolate, then chocolate-vanilla, then lastly (ew) vanilla-chocolate. Jk jk, I won’t judge you for which combo you prefer, but if you are team vanilla-vanilla, this is the post for you.

The first recipe, for all subscribers, is my vegan take on the classic confetti (I am unable to call it Funfetti because I don’t want Pillsbury to sue me, but we all know what I’m talking about) cake. This is arguably the mid-90s Platonic ideal of vanilla-vanilla cakes. The sprinkles really make it taste SO much better, and a touch of almond extract in addition to the vanilla gives it that nostalgic boxed-cake flavor. You can also take a page out of the brilliant Christina Tosi’s book and use imitation clear vanilla in the cake and frosting, which does the same trick, but in my experience clear vanilla is difficult to find in most supermarkets. The finishing touch is a generous layer of fluffy vanilla buttercream, with two kinds of vanilla for depth, plus vegan cream cheese and lemon juice for a touch of tang to balance the sweetness.

Then, further down, for paid subscribers, is my toasted almond vanilla bean cake, which leverages almond flour and flaxseed to lend nutty complexity to the cake. The frosting is a tangy cream cheese number spiked with a bit of almond extract (a la Ina Garten’s perfect coconut cake). It is worth noting that I have made both of these cakes in one layer because I live in a two-person household that cannot support a double- or triple-decker treat on most days, but if you want to bake one of these for a special occasion, just double or triple the recipe accordingly.

Team vanilla-vanilla forever!!!

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Vanilla Confetti Cake

Makes one 8-inch single-layer cake or 12 cupcakes

1 hour active time, 4 hours total time

Ingredients

Vanilla Confetti Cake Batter

195 g (1 1/2 cups + 2 tbsp) cake flour

7.5 g (1 1/2 tsp) baking powder

150 g (1/2 cup + 2 tbsp) full-fat oat milk (or other neutral plant milk)

150 g (3/4 cup) organic granulated sugar

37 g (3 tbsp) light brown sugar

2.25 g (3/4 tsp) kosher salt (Diamond Crystal or see note below)

57 g (1/4 cup) unsalted, margarine-style vegan butter (e.g. Violife) (see note below), room temperature, diced

50 g (1/4 cup) vegetable oil

75 g (1/4 cup + 1 tbsp) silken tofu, pureéd (see note below)

15 g (1 tbsp) vanilla extract

1.25 g (1/4 tsp) almond extract (see note below)

40 g (3 tbsp) rainbow sprinkles

Vanilla Birthday Frosting

113 g (1/2 cup) unsalted, margarine-style vegan butter (e.g. Violife) (see note below), room temperature

28 g (2 tbsp) vegan cream cheese (Trader Joe's or Kite Hill brands recommended - see note below), room temperature

275 g (2 1/2 cups) organic powdered sugar

7.5 g (1/2 tbsp) full-fat oat milk (or other neutral plant milk), room temperature

5 g (1 tsp) vanilla paste (see note below)

5 g (1 tsp) vanilla extract

2.5 g (1/2 tsp) lemon juice

2.25 g (3/4 tsp) kosher salt (Diamond Crystal or see below)

Assorted rainbow sprinkles

Instructions

Make the Vanilla Confetti Cake Batter and bake the cake

1. Preheat the oven to 350 F and position a rack in the center of the oven

2. Lightly grease an 8-inch round cake pan with cooking spray, then line the bottom with parchment paper and lightly grease the paper

3. Whisk together the flour and baking powder in a medium bowl

4. Combine the granulated sugar, brown sugar, and kosher salt in a large bowl

5. In a small saucepan, heat the oat milk over medium heat; as soon as bubbles appear around the edges, remove from the heat

6. Add the hot oat milk to the sugar mixture and whisk until the mixture is fully dissolved; it will take 1-2 mins

7. Add the vegan butter and whisk until the butter has dissolved; add the oil and whisk until the mixture is emulsified

8. Add the tofu and extracts

9. Add the dry ingredients to the wet ingredients and gently whisk until the batter is mostly smooth and no large lumps of flour remain; however, do not mix until the batter is completely smooth or it will be tough

10. Pour the batter into the prepared pan and bake the cake for 35-40 mins, until a tester inserted into the center of the cake comes out clean

11. Allow the cake to cool for about 30 mins in the pan, then invert it onto a wire rack and allow it to cool completely, at least 2 hours

12. Cake can be made ahead up to 2 days in advance and kept in the fridge, wrapped tightly in plastic wrap, until ready to use

Make the Vanilla Birthday Frosting

1. Place the vegan butter in the bowl of a mixer fitted with a paddle attachment and beat it on medium-high speed until it is creamy and smooth; scrape down the sides of the bowl

2. Add the vegan cream cheese and continue beating until no lumps remain

3. Add the powdered sugar and continue beating until the mixture is bright white and fluffy

4. Add the oat milk, vanillas, lemon juice, and salt, and beat until they are fully mixed in; the frosting should be smooth and fluffy

5. Frosting keeps in the fridge for up to 1 week in an airtight container; allow the frosting to come to room temperature (for 4-6 hours) before serving

Frost and finish the cake

1. Once the cake is cool, top with as much frosting as you would like, and spread the frosting evenly over the cake

2. To make the decorative swirl in the images above, I used a rotating turntable: first spread the frosting in an even layer over the cake, then, starting at the outer edges, firmly press an offset spatula into the frosting to "dig" a spiral, working inward until you finish in the center

3. Sprinkle the sprinkles on the cake; I like to focus on one side of the cake for an asymmetrical look

4. Serve the cake at room temperature

5. Frosted cake keeps in the fridge for up to 3 days covered tightly in plastic wrap; allow the cake to come to room temperature before serving

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

• Vegan cream cheese: Unlike dairy cream cheese, vegan cream cheese products vary significantly in taste and texture, as they are often made with vastly different ingredients, including soy, cashews, and coconut. I found that the Trader Joe's and Kite Hill products has both an excellent taste and texture that very closely resemble dairy cream cheese. If you want to use another brand, make sure you taste it first before making the frosting

• Silken tofu: Tofu stands in for the egg in this recipe, lending structure and moisture to the finished cake. Don't worry - you won't taste it!

• Vanilla paste: Using vanilla paste adds lovely specks of vanilla bean to the frosting. I like to use this to supplement normal vanilla extract for visual appeal and to give the frosting a more complex flavor

• Almond extract: A small amount of almond extract in concert with the vanilla gives this cake that nostalgic, “boxed-cake” taste from childhood. You can also use imitation, clear vanilla extract, such as from McCormick, to achieve the same flavor. Or, feel free to just use whatever vanilla you have around; the cake will still be delicious :)

For Vanilla Confetti Cupcakes

1. Line a standard 12-cup muffin pan with cupcake papers

2. Prepare the batter as directed and fill cupcake papers 3/4 full with batter

3. Bake the cupcakes at 350 F until they are light golden brown and a tester inserted comes out clean, 25 - 30 mins

4. Cool the cupcakes completely and make the frosting as directed

5. To frost, fit a piping bag with a large (1/2 inch wide) circular tip and fill with frosting

6. Hold the piping bag about 1 inch from the top of the cupcake and pipe a smooth mound of frosting to cover most of the cupcake, about 1 inch high

7. Use a small offset spatula to create a circular, swooping divot in the center of the cupcake

8. Finish each cupcake with rainbow sprinkles and serve at room temperature

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

Diamond Crystal kosher salt

Nielsen-Massey pure vanilla extract

King Arthur cake flour

Nielsen-Massey vanilla bean paste

Violife unsalted vegan butter

Nielsen-Massey pure almond extract

Oatly full-fat oat milk

Kite Hill vegan cream cheese

McCormick clear imitation vanilla extract

Equipment

12-cup muffin pan

Tulip-style muffin liners

1/4 cup muffin scoop

Small offset spatula

Nordic Ware circular cake pans

Kitchen Aid 5-qt stand mixer

Rotating turntable

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The recipe for my toasted almond vanilla bean cake is available for paid subscribers below :)

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Whether you are celebrating Valentine’s Day or Galentine’s Day, pucker up for these sweet & sour lemon creations.

First is my homemade vegan lemon curd, available for all subscribers below. Lemon curd is one of my favorite treats, and this vegan version satisfies all of my creamy, citrusy cravings, even without eggs and butter. We start with a lot of fresh lemon juice and zest for sunshine-y flavor and bright acidity. Almond milk adds body and additional creaminess, while cornstarch is the thickening agent; together these ingredients replace the egg yolks found in non-vegan lemon curd. To amp up the yellow color, I add a pinch of turmeric, but this is optional. I finish off the curd with cultured-style vegan butter for richness, a dash of salt and a touch of vanilla paste for visual texture and a sweet fragrance that balances the sharpness of the curd. Enjoy this simple spread on toast or scones for a lovely breakfast in bed.

And to really turn up the romance, look no further than my pretty-in-pink lemon rose cupcakes, available for paid subscribers further down. These fluffy lemon cakes (with both zest and juice in the batter) are infused with fragrant rose water, filled with tangy, vanilla bean-flecked lemon curd (see above) and finished with a rosette of rose water buttercream, a lemon slice, and a glittering shower of sprinkles. They are the perfect dessert to cap off the night (along with my chocolate-dipped strawberry cupcakes).

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Vegan Lemon Curd

Makes about 2 cups

20 mins active time, 20 mins total time

Ingredients

7.5 g (1 tbsp, 3 lemons) lemon zest

150 g (1/2 cup + 2 tbsp, 4-5 lemons) lemon juice

133 g (2/3 cup) organic granulated sugar

23 g (3 tbsp) cornstarch

1.5 g (1/2 tsp) kosher salt (Diamond Crystal or see note below)

0.3 g (1/8 tsp) turmeric (for color - optional)

180 g (3/4 cup) almond milk (or other neutral plant milk)

86 g (6 tbsp) unsalted, cultured-style vegan butter (e.g. Miyoko’s) (see note below), cubed, room temperature

5 g (1 tsp) vanilla paste (see note below)

Instructions

1. Zest and juice the lemons (see pictures 1 and 3 below)

2. Combine the lemon zest and granulated sugar in a medium bowl and rub with your fingers until the mixture resembles wet sand (see picture 2 below)

3. Add the cornstarch, salt, and turmeric and whisk until thoroughly combined

4. Add the almond milk, whisk to combine, then add the lemon juice and whisk until the solids have largely dissolved (see picture 4 above)

5. Pour the lemon curd mixture into a small saucepan and cook over medium heat until it boils, stirring constantly; it will thicken as it approaches the boiling point (see picture 5 below)

6. Once the mixture begins to boil, continue cooking, stirring constantly, for 30 secs; this ensures the starch is cooked completely

7. Off the heat, add the vegan butter and whisk until emulsified (see picture 6 below)

8. Add the vanilla paste and whisk to combine

9. Pour the lemon curd into a heatproof container and cover with plastic wrap; place the film directly on the surface of the lemon curd to prevent a skin from forming

10. Cool the mixture to room temperature either on the counter or in the fridge

11. Spread the cooled lemon curd on toast, or scones, or use it as the filling in my lemon rose cupcakes, below

12. Lemon curd keeps for up to 1 week in the fridge in an airtight container; stir the lemon curd to smooth it out before using

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Earth Balance or Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

• Vanilla paste: Using vanilla paste (I love Nielsen-Massey) adds lovely specks of vanilla bean; however, you could also use vanilla extract for a similar flavor

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

Miyoko’s unsalted vegan butter

Diamond Crystal kosher salt

Nielsen-Massey vanilla bean paste

Equipment

Citrus juicers

Microplane graters

Small saucepan

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The recipe for my lemon rose cupcakes, filled with creamy vegan lemon curd, is available for paid subscribers below :)

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It’s peak citrus season, and lemon pairs perfectly with the grassy, savory notes of my vegan olive oil brioche dough. These buns are rich, but also bright, thanks to a liberal amount of lemon zest and vanilla paste in the filling, and slightly spicy, due to a generous hit of cardamom. Tangy vegan cream cheese frosting is the only way to top these off. I highly recommend either the Kite Hill or Trader Joe's brands here, as they resemble dairy cream cheese to the point where you won't even know this isn't "real" cream cheese frosting. This recipe is available for paid subscribers below!

And if you are craving a simpler yeasted treat, the recipe for my vegan olive oil brioche loaves is available for all subscribers. Not only are they fluffy and soft like traditional brioche, but also they showcase the rich, slightly bitter edge of extra virgin olive oil. Loosely braided, the loaves are baked until airy, with a golden crumb and burnished crust. Cut thick slices for French toast and sandwiches, or just toast and slather with toppings; try a drizzle of olive oil, apricot jam, fresh rosemary, and a sprinkle of flaky salt for a delightfully different breakfast treat.

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Vegan Olive Oil Brioche Loaves

Makes one 4” x 4” x 9” loaf

30 mins active time, 3 hours total time (excludes time to make the dough)

Ingredients

1 recipe Vegan Olive Oil Brioche Dough

Egg Wash

30 g (2 tbsp) liquid vegan egg substitute (JUST egg recommended)

10 g (2 tsp) soy milk

Instructions

Pre-shape and rest the dough

1. Generously spray a 4" x 4" x 9" Pullman loaf pan with cooking spray

2. Turn the dough top side down onto a lightly floured countertop and press lightly to de-gas

3. Divide the dough into 3 roughly rectangular pieces, each about 355 g

4. Working with one piece at a time, stretch the dough at the top center and bottom corners so that it more closely resembles a triangle

5. Fold the top point of the triangle about 1/3 of the way down the piece of dough, pressing firmly to seal it in place

6. Now fold the two top corners of dough about 1/3 of the way down, and press those to seal

7. Repeat Steps 5 & 6 once again, stretching and folding from the middle, then the edges, as the dough becomes more of a baguette shape

8. Now, start at one end of the baguette and bring the top edge of the dough down all the way to the bottom edge and press down with the heel of your hand to seal them together; continue along the length of the dough until you have a baguette roughly 8 - 10 inches in length

9. Repeat Steps 4 - 8 with the remaining pieces of dough, then cover with plastic and let rest for 20 mins

Braid and proof the loaf

1. Roll each baguette into a smooth rope roughly 12 inches in length

2. Pinch the ropes together and align them so they are arrayed in front of you, with the pinched end farthest from you

3. Begin the braid by bringing the right rope over the center rope, into the center position, and moving the previous center rope to the right position

4. Now, bring the left rope over the new center rope, into the center position, and move the previous center rope to the left position

5. Repeat Steps 3 & 4 until you have a braided loaf roughly 9 -10 inches in length; pinch the ends of the ropes to seal and tuck the pinched portion of dough underneath

6. Place the loaf into the prepared pan; cover loosely with plastic and proof at 82 F until the loaf has risen about 1/2 inch above the top of the mold, about 1.5 hours

Bake and finish the loaf

1. While the loaf is rising, preheat the oven to 350 F and position a rack in the center

2. Combine the ingredients for the Egg Wash and brush the top of the loaf with a very thin coating

3. Bake the loaf until it is deep golden brown and registers 195 F in the center, about 45 mins

4. Allow the loaf to cool in the pan for 10 mins, then turn it onto a wire rack to cool for at least one hour before slicing and enjoying; I know it's tempting, but do not slice into the loaf sooner, otherwise, the texture will be gummy

5. Brioche loaves keep for about 3 days at room temperature unsliced. Alternatively, I recommend slicing and freezing whatever is left of the loaves after 24 hours, then toasting them off as needed, for maximum freshness

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Notes & Variations

Using a Countertop Proofer

1. I highly recommend a countertop proofing box for this recipe and for any home bread baking; without it, it is much more difficult to achieve the accuracy in temperature and humidity levels that are necessary to properly proof bread

2. I use this Brød & Taylor proofer, and I cannot recommend it enough

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

JUST Egg vegan liquid egg substitute

Equipment

4" x 4" x 9" Pullman loaf pan

Pastry brush

Brød & Taylor countertop proofer

Bench scraper

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The recipe for my lemon cardamom sweet rolls, made with the same olive oil brioche dough as the loaves above, is available below for paid subscribers!

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I will take any excuse to have cake for breakfast, and today I’m sharing the recipes for two of my favorite morning treats. The first, for all subscribers, is my bananas foster bread. The recipe was inspired by my favorite banana bread in the world from Boston's Flour Bakery & Café. The method of whipping sugar with eggs (or, in this case, aquafaba), before streaming in the oil, results in a supremely moist and soft crumb. I've upped the ante by first flambéeing the bananas in vegan butter, brown sugar, spices, and a splash of dark rum for a richly flavored, deeply caramelized loaf, an ode to the famous New Orleans dessert Bananas Foster.

The second recipe, for the most decadent (and amazingly vegan!) cinnamon streusel coffee cake - pictured above - is available further down for paid subscribers. Bake one this weekend and your whole family will thank you :)

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Bananas Foster Bread

Makes one 9" x 4" x 4" loaf

45 mins active time, 3 hours total time

Ingredients

Flambéed Bananas

340 g (about 2 1/2) bananas, the riper the better

55 g (1/4 cup, packed) dark brown sugar

60 g (4 tbsp) unsalted, cultured-style vegan butter (e.g. Miyoko’s) (see note below)

10 g (2 tsp) vanilla paste

1.25 g (1/2 tsp) cinnamon

0.625 g (1/4 tsp) nutmeg

30 g (2 tbsp) dark rum (e.g. Kraken or Mount Gay)

Banana Bread Batter

210 g (1 3/4 cups) all-purpose flour

5 g (1 tsp) baking soda

1.5 g (1/2 tsp) kosher salt (Diamond Crystal or see note below)

90 g (1/3 cup + 1 tbsp) aquafaba (see note below)

175 g (3/4 cup + 2 tbsp) organic granulated sugar

50 g (1/4 cup) canola oil

1 recipe Flambéed Bananas

5 g (1 tsp) lemon juice or apple cider vinegar

1/2 banana, for top

Raw (turbinado) sugar, for sprinkling

Instructions

Prepare and cool Flambéed Bananas

1. Slice bananas lengthwise, then peel, keeping the sliced side against the cutting board to prevent it from breaking (though if it does that's okay!)

2. Melt the butter and brown sugar in a large sauté pan over medium heat until the mixture is bubbling and mostly emulsified

3. Add cinnamon, nutmeg, and vanilla and stir to combine

4. Add the bananas, cut side down, and cook for about 2 mins

5. Flip the bananas and continue cooking for another 1-2 mins

6. Pour in the rum, light a long match, stand back, and ignite the alcohol, shaking the pan until it has burned off

7. Continue cooking the mixture until the sauce has thickened slightly, about 1 min longer

8. Remove from heat, cool to room temperature, then mash with a fork until mostly smooth

9. Can be made 1 day ahead and refrigerated. Bring to room temperature before using

Make Banana Bread Batter and bake loaf

1. Preheat oven to 325 F and position rack in middle of oven

2. Grease a 9 x 4 x 4 inch Pullman loaf pan with nonstick cooking spray, and fit with a piece of parchment paper to cover the bottom and long sides. Grease the parchment paper lightly

3. Whisk together the flour, baking soda, and salt

4. Add the lemon juice to the Flambéed Bananas and stir to combine

5. Combine the aquafaba and sugar in the bowl of a stand mixer fitted with the whisk attachment

6. Whip the aquafaba mixture on medium speed for 5 mins, until thick, glossy, and white

7. Decrease the speed to low, and slowly stream in the oil

8. Add the Flambéed Bananas mixture and combine on low speed

9. Remove the bowl from the mixer. Scrape down the sides of the bowl and mix the batter with a rubber spatula to ensure it is evenly combined

10. Fold in the dry ingredients in three parts, mixing just until no flour streaks remain

11. Pour the batter into the prepared pan

12. Slice the 1/2 banana lengthwise into three or four planks, and lay these on top of the loaf

13. Sprinkle the loaf with raw sugar and bake at 325 F for 1 hour 15 mins

14. Allow loaf to cool in the pan set on a wire rack for 30 mins, then use the parchment paper to lift the loaf from the pan and allow it to cool completely on the rack

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

• Aquafaba: Aquafaba is the liquid brine from a can of chickpeas (also called garbanzo beans). Simply pour the contents of the can into a mesh strainer set over a liquid measuring cup or bowl to collect the liquid, then use as directed in the recipe

For Banana Muffins

1. Make the batter as directed

2. Using a 1/3 cup measuring cup or cookie scoop, divide the batter evenly amongst 12 standard-size muffin cups lined with muffin papers (ideally high-sided, tulip-style, as they will be quite full)

3. Bake at 425 F for 5 mins, then turn the temperature down to 350 F for an additional 20 mins

4. Cool for 15 mins in the pan before removing to a rack to cool completely

For Banana Walnut Bread

1. Spread about 1 cup walnut halves on baking sheet and toast at 350 F for 10 mins. Allow to cool

2. Measure out 75 g (3/4 cup) walnuts, chop roughly, and toss with 1 tsp flour to coat

3. Chop/grind remaining nuts finely, or snack on them

4. Substitute 50 g (1/4 cup) roasted walnut oil for the canola oil in the batter

5. After folding in the dry ingredients, fold in the 75 g (3/4 cup) chopped walnuts

6. Pour the batter into the prepared pan, sprinkle with raw sugar, but omit the sliced banana on top. Bake as directed

7. Immediately after baking, brush the top of the loaf with 1 - 2 tsps agave or maple syrup to create a sticky surface, and sprinkle the top generously with the ground walnuts, pressingly lightly to adhere

For Banana Chocolate Chip Bread

1. Toss 100 g (3/4 cup) vegan dark chocolate chips with 1 tsp flour to coat

2. After folding in the dry ingredients, fold in the chocolate chips, sprinkle top with raw sugar and additional chocolate chips, omit the sliced banana on top, and bake as directed

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

King Arthur all-purpose flour

Diamond Crystal kosher salt

Miyoko’s unsalted vegan butter

Ground cinnamon

Ground nutmeg

Nielsen-Massey pure vanilla extract

Kraken black spiced rum

Equipment

12-cup muffin pan

Tulip-style muffin liners

1/4 cup muffin scoop

OXO perforated style potato masher

Kitchen Aid 5-qt stand mixer

All-Clad 10" frying pan

4” x 4” x 9” Pullman loaf pan

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I first started my Instagram Baking Daze at the beginning of COVID, having just quit my job in anticipation of going to cooking school in April. Of course, that didn't turn out as planned, and I ended up baking in my Mom's house for 6 months before eventually making it to Le Cordon Bleu Paris in September. In the meantime, I baked from the cookbooks she had on her shelves and posted photos and commentary about what I'd made online. I ranked the recipes using the medal emojis: bronze, silver, and gold. Of the nearly 100 recipes I baked, there were only 12 gold medals.

I say all of this to preface that the cinnamon streusel coffee cake recipe below is based on one of those gold medal recipes: the coffee cake in Rose Levy Beranbaum's monumental book The Cake Bible, which my Grandma gave me when I was 10 or 11. Of course, I've veganized the recipe: instead of egg yolks I use silken tofu for a lush texture, and there is a combination of vegan butter and vegetable oil, which provides rich flavor while keeping the cake moist for days. I've also used a mixing method borrowed from Bon Appetit (which I use for all my vanilla cakes) in which the sugars are dissolved in hot milk (in this case oat milk) to create an incredibly soft and tender crumb. A layer of cinnamon sugar filling (with optional ground pecans) and a very generous crown of salty-sugary cinnamon streusel put this cake over the top. I guarantee you and your family will give this recipe gold medals all around.

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My chocolate-dipped strawberry cupcakes will make anyone fall in love with you! They are as perfect for Valentine's Day as they are in early summer when strawberries come into season. They start with rich, moist vegan chocolate cake, the same recipe as my Salted Dark Chocolate Cake, but in cupcake form. Then, the cupcakes get filled with strawberry jam, frosted with a decadent swirl of strawberry buttercream, and finished with a drizzle of dark chocolate and a strawberry slice. Just like a chocolate-dipped strawberry, but even more delicious.

And for an Oreo-inspired treat for my paid subscribers, keep scrolling for Cookies & Cream Cupcakes!

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Chocolate-Dipped Strawberry Cupcakes

Makes 12 standard-size cupcakes

1 hour active time, 3 hours total time

Ingredients

Chocolate Cupcake Batter

80 g (1/3 cup) hot brewed coffee or espresso

34 g (1/4 cup + 2 tbsp) Dutch-process cocoa powder

8 g (1 ½ tbsp) flaxseed meal

70 g (1/4 cup + 2 tbsp) water

150 g (1 1/4 cups) all-purpose flour

2.5 g (1/2 tsp) baking soda

3.75 g (3/4 tsp) baking powder

3 g (1 tsp) kosher salt (Diamond Crystal or see note below)

75 g (1/4 cup + 2 tbsp) vegetable oil

10 g (2 tsp) vanilla extract

80 g (1/3 cup) full-fat oat milk

220 g (1 cup, lightly packed) light brown sugar

Finishing Touches

1 recipe Vegan Strawberry American Buttercream, room temperature

80 g (1/4 cup) strawberry jam

60 g (1/3 cup) dark chocolate chips

5 g (1 tsp) vegetable oil

Fresh strawberries, small and nicely proportioned

Instructions

Make the Chocolate Cupcake Batter and bake the cupcakes

1. Preheat the oven to 350 F and position a rack in the center of the oven

2. Line a 12-cup standard-size muffin pan with paper liners and lightly grease with cooking spray

3. Whisk together the coffee and cocoa until there are no lumps remaining and set aside to cool to room temperature

4. Whisk together the flaxseed meal and water in a medium bowl and allow the mixture to firm up for about 5 mins

5. Whisk together flour, baking powder, baking soda, and salt in a large bowl

6. In the bowl with the flax egg, add the vegetable oil, vanilla, oat milk, and brown sugar, and whisk to combine

7. Add the wet ingredients to the dry and whisk until smooth

8. Divide the batter equally among the 12 prepared cups and bake for 20-25 mins, until a tester inserted into the center of a cupcake comes out mostly clean, with a few moist crumbs attached

9. Allow the cupcakes to cool for about 30 mins in the muffin pan, then remove to a wire rack to cool completely, about 1 hour longer

10. Baked cupcakes keep at room temperature in an airtight container for up to 2 days

Frost and finish the cupcakes

1. In a small bowl, melt the chocolate chips by microwaving them in 30-sec increments; once melted, mix with the oil and set aside to cool to room temperature, making sure it doesn't solidify

2. Cut a handful of strawberries into quarters; select the 12 most beautiful slices, and set aside

3. Holding a small serrated knife at a 45-degree angle, cut a hole about 1 inch in diameter and 1 inch in depth in the center of each cupcake

4. Remove the "lid" and scrape off the majority of the cake from this piece (feel free to snack on it!)

5. Fill each hole with about 1 tsp of strawberry jam, then replace the lids

6. Once the cupcakes are cool, fit a piping bag with a Wilton 1M or other large open-star tip and fill it with half the buttercream

7. Position the tip of the piping bag at a 90-degree angle, about an inch above the cupcake

8. Start piping frosting in the center of the cupcake, then move down to the lower edge of the cupcake, then move the bag in a clockwise motion around the edge of the cupcake until you have reached the lower edge again, then slowly bring the bag up, and continue piping in an upward, spiral motion, bringing the bag closer and closer to the center until finishing in a peak; release the pressure on the piping bag

9. Pipe frosting on half the cupcakes, then fit a new piping bag with the remaining frosting and frost the rest (this is to prevent the frosting from getting too warm when it is in contact with your hands holding the bag)

10. Fill another piping bag with the melted chocolate mixture and snip a hole about 1/8 inch in diameter at the tip of the bag

11. Pipe a drizzle of chocolate in a line across each cupcake, at roughly the 1/3 mark

12. Place a strawberry quarter in the center of each cupcake, roughly perpendicular to the chocolate drizzle

13. Frosted cupcakes keep in an airtight container in the fridge for up to 3 days; allow the cupcakes to come to room temperature before serving

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

King Arthur all-purpose flour

Diamond Crystal kosher salt

Violife unsalted vegan butter

Nielsen-Massey pure vanilla extract

Valrhona Dutch-processed cocoa powder

Bonne Mamam strawberry jam

Oatly full-fat oat milk

Flaxseed meal

Equipment

12-cup muffin pan

Tulip-style muffin liners

1/4 cup muffin scoop

Ateco piping bags

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The best-kept vegan secret, in my opinion? Oreos! Yes, Oreos are vegan, and so are these rich, decadent cookies & cream cupcakes. They start with the same dark chocolate cake base as the Chocolate-Dipped Strawberry Cupcakes and Salted Dark Chocolate Cake, only I've subbed some of the Dutch-process cocoa for black cocoa, the same kind used in Oreos, which gives the cakes a jet-black color and rich flavor. The cupcakes are topped with a layer of cookie crumbs for extra texture and then frosted with cookie-crumb-laced vanilla buttercream and finished with a cookie slice. I bet you can't eat just one!

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This is the cake I make for anyone who is a vegan skeptic, and I have yet to find someone who still believes vegan baking is inferior after trying it! The cake has a generous amount of hot coffee in the batter, which blooms the cocoa powder and results in a decadent, richly flavored crumb. Using vegetable oil instead of vegan butter also means this cake stays moist for days and is actually better on the second day. A thick layer of smooth vegan chocolate frosting complements the slightly bitter edge of the cake, and a generous sprinkle of flaky sea salt offsets the sugar. Even better, this cake comes together in a flash, with no stand mixer required, and no involved assembly, making it an ideal candidate for a quick weeknight dessert.

Now let’s talk frosting. There are many different fancy buttercreams that I learned to make in cooking school, but there is something I love about a simple American buttercream. Sweet, soft, and creamy, I find it so nostalgic and delicious. What's more, it’s a piece of cake (no pun intended) to make by hand. When I developed this vegan version, I wanted to simplify things even more by creating many different frosting flavors from the same base recipe. Therefore, the recipe begins with a "buttercream base" of the vegan butter and the majority of the other ingredients. This forms a thick, vanilla-flavored paste (I happen to think vanilla belongs in basically everything) which can then be turned into a variety of flavors. I've started with three classics - vanilla, chocolate, and strawberry - but feel free to experiment with jam, nut butter, zest, extract, and more.

The buttercream recipe is below for all subscribers, and the chocolate cake recipe is further down for paid subscribers.

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Vegan American Buttercream

Makes enough frosting for one 8-inch single-layer cake or 12 cupcakes

20 mins active time, 20 mins total time

Ingredients

Buttercream Base

225 g (1 cup) unsalted, margarine-style vegan butter (e.g. Violife) (see note below)

440 g (4 cups) organic powdered sugar

10 g (2 tsp) vanilla extract

3 g (1 tsp) kosher salt (Diamond Crystal or see note below)

For Vanilla Buttercream

110 g (1 cup) organic powdered sugar

45 g (3 tbsp) oat milk

5 g (1 tsp) vanilla paste (see note below)

For Chocolate Buttercream

45 g (1/2 cup) cocoa powder

45 g (3 tbsp) oat milk

2.5 g (1 tsp) espresso powder

For Strawberry Buttercream

107 g (1/3 cup) strawberry jam, pureed in a food processor or strained

5 g (1 tsp) lemon juice

3-6 drops liquid, red food coloring (optional)

Instructions

Make the Buttercream Base

1. Beat the vegan butter with a firm rubber spatula until it is creamy

2. Add the powdered sugar and continue beating until the mixture is smooth

3. Add the vanilla and the salt, and the mixture should thin out a bit

4. At this point, you will have a thick, paste-like frosting, and you can finish the frosting in any flavor you’d like. I’ve given three options here, but the possibilities are endless!

5. Buttercream Base keeps for up to one day in an airtight container at cool room temperature or up to one week in an airtight container in the fridge; before using, allow the mixture to come to room temperature, then thoroughly beat it until it is smooth

Complete the buttercream in your desired flavor

1. Choose the flavor of buttercream you’d like and add those additional ingredients to the bowl

2. Continue mixing with a firm rubber spatula until smooth

3. Switch to a whisk and whisk vigorously for about 15 secs, to whip a bit of air into the frosting; the frosting is now ready to use

4. Buttercream keeps for up to one day in an airtight container at cool room temperature or up to one week in an airtight container in the fridge; before using, allow the mixture to come to room temperature, then thoroughly beat it until it is smooth

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

• Vanilla paste: I love seeing little black vanilla bean specks in my vanilla buttercream, which is why I recommend using vanilla paste for that recipe. However, if you don't wish to buy this or have any on hand, feel free to use more vanilla extract

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

Violife unsalted vegan butter

Diamond Crystal kosher salt

Nielsen-Massey vanilla bean paste

Nielsen-Massey pure vanilla extract

Valrhona Dutch-processed cocoa powder

Bonne Mamam strawberry jam

Oatly full-fat oat milk

Equipment

Citrus juicers

Small fine mesh sieve

Small saucepan

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Read on, or subscribe below, for the recipe for the best vegan chocolate cake you will EVER make, my salted dark chocolate cake :)

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Rich, pillowy, slightly sweet milk bread loaves are perfect for sandwiches, toast, or sweet breakfast treats like French toast or bostock. The dough uses the tangzhong method, which yields a supremely soft and tender crumb. They have to rise for quite a bit as this is a heavily enriched dough, but I promise the wait is worth it. Fun fact: I brought a chunk of this loaf to a first date last January, not knowing that milk bread was one of his favorite foods. We just celebrated our one-year anniversary, so I can confirm this bread snags boys! :)

I also use a coconut variation of the same milk bread dough to make the piña-colada-meets-pineapple-upside-down-cake-inspired Caramelized Pineapple Coconut Sticky Buns. The recipe for this tropical breakfast treat is available further down for paid subscribers.

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Vegan Milk Bread Loaves (Pain au Lait)

Makes one 4” x 4” x 9” loaf

1 hour active time, 14 hours total time (includes overnight chilling)

Ingredients

1 recipe Vegan Milk Bread Dough

30 g (2 tbsp) liquid vegan egg substitute (JUST egg recommended)

10 g (2 tsp) soy milk

Instructions

Shape and proof the loaf

1. Generously spray a 4" x 4" x 9" Pullman loaf pan with cooking spray

2. On a lightly floured countertop, divide the dough into 4 equal pieces, each about 250 g; turn the pieces over so the seam side is facing up; cover with plastic

3. Working with one piece at a time, fold the edges of the dough into the center, pinching them together. Move the piece to an un-floured area of the countertop, and turn the piece over and tuck your hand under the dough to form a ball (see image 1 below). Finally, cup one hand over the ball and rotate it so that the underside catches against the countertop, pulling the surface of the ball taut; set the piece aside and cover with plastic; repeat with the remaining 3 pieces

4. Cover the 4 dough balls and allow them to rest for 20 mins

5. Once they've rested, working with one ball at a time, turn the ball over on a lightly floured surface and press it down lightly (see image 2 below)

6. Roll the ball into an oval about 10 inches long and 5 inches at its widest (see image 3 below)

7. Fold the long edges of the oval into the center and press down to stick them together; beginning at the short edge farthest from you, roll the piece towards you (see image 4 below) until you have a nice tight spiral-shaped log (see image 5 below)

8. Place the log seam-side down in the prepared pan and repeat steps 5 - 7 above until the pan is filled with all 4 dough logs

9. Cover the pan loosely with plastic wrap and proof at 82 F for 1 hour, until the dough reaches just above the rim of the pan

10. Spray the plastic wrap with cooking spray and re-cover the pan; cover that with a small tea towel and place the pan in the coldest part of your fridge (it should be no more than 39 F, otherwise it could over-proof)

11. Allow the loaf to proof in the fridge overnight for at least 8 and up to 16 hours (this is called a "cold proof")

Bake and finish the loaf

1. Preheat your oven to 350 F, and place a rack in the middle of the oven

2. Combine the egg substitute and soy milk and brush a light coating of this egg wash on the top of the loaf

3. Bake for about 45 mins, until the internal temperature of the loaf reaches 200 F and the top of the loaf is deep golden brown

4. Allow the loaf to cool in the pan for 10 mins, then tip the loaf onto a wire rack to cool completely

5. Allow the bread to cool at least a few hours before slicing, otherwise it will be dense and gummy

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Notes & Variations

Using a Countertop Proofer

1. I highly recommend a countertop proofing box for this recipe and for any home bread baking; without it, it is much more difficult to achieve the accuracy in temperature and humidity levels that are necessary to properly proof bread

2. I use this Brød & Taylor proofer, and I cannot recommend it enough

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

JUST Egg vegan liquid egg substitute

Equipment

4" x 4" x 9" Pullman loaf pan

French-style rolling pin

Pastry brush

Brød & Taylor countertop proofer

Bench scraper

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I have a kind of obsession with baking with pineapple. Pineapple isn’t my favorite fruit eaten raw, but when it’s baked into a cake, cooked down into a compote, or just caramelized in a pan, something magical happens. That’s why pineapple upside-down cake is one of my favorite desserts, and that is where the inspiration for these sticky buns began. I thought, "Why not replace the nuts in a sticky bun with pineapple?" And as I thought about it more, I realized that pineapple's most iconic partner - coconut - is a classic vegan substitute for the milk, eggs, and butter in a typical sticky bun.

So, in this recipe, the sticky bun syrup is made with coconut oil and coconut cream instead of dairy butter and heavy cream. Similarly, coconut oil and coconut milk stand in for butter and milk in the dough. To top things off, the buns are rolled with a sweet, coconut-and-vanilla-bean-perfumed filling and sprinkled with toasted coconut. The result is a tropical treat that might just happen to be the best breakfast pastry you’ve tried in a while, vegan or not.

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Apricot and rosemary is a combination I was introduced to in cooking school at Le Cordon Bleu Paris, where it appeared in a number of recipes throughout our studies. We made dark chocolate bonbons filled with rosemary-infused ganache and apricot coulis and an entremets (a layered French dessert) filled with apricot-rosemary compote. These star-shaped sandwiches draw from those flavors, with a light, crisp rosemary and lemon-scented linzer cookie filled with a thin layer of tart apricot jam. I love how the filling glistens liked a jeweled imprint on the cookie, as if they were Christmas ornaments. The perfect treat to brighten up a chilly winter night. Read on for the recipe!

And if you’re in the mood for something chewy, spiced, and just a little bit caffeinated, the recipe for my Buzzy Ginger Molasses Cookies is available further down for paid subscribers.

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Apricot Rosemary Linzer Stars

Makes 12 sandwich cookies

1 hour active time, 2 hours total time

Ingredients

Apricot Filling

370 g (1 13-oz jar) apricot jam

Cookie Dough

100 g (1/2 cup) granulated sugar

2.5 g (1 tsp, 1 lemon) lemon zest

2.5 g (1 tsp) fresh rosemary, minced

142 g (1/2 cup + 2 tbsp) unsalted, cultured-style vegan butter (e.g. Miyoko's) (see note below)

20 g (1 tbsp + 1 tsp) liquid vegan egg substitute (JUST egg recommended)

5 g (1 tsp) vanilla extract

195 g (1 1/2 cups + 2 tbsp) all-purpose flour

55 g (1/2 cup) almond flour

4.5 g (1 1/2 tsp) kosher salt (Diamond Crystal or see note below)

Powdered sugar, for dusting

Instructions

Make the Apricot Filling

1. Heat the jam in the microwave until warm, then strain it through a sieve; cover and allow it to cool completely in the fridge

2. Filling can be made up to 1 week ahead and kept in the fridge until ready to use

Make the Cookie Dough

1. Combine the sugar, lemon zest, and rosemary in a food processor and pulse until the mixture is fragrant and resembles wet sand

2. Combine the sugar mixture with the vegan butter in the bowl of a stand mixer fitted with the paddle attachment

3. Cream on medium speed until fluffy, 3 minutes

4. Add the egg substitute and vanilla and continue beating for 30 seconds

5. Scrape down the sides of the bowl and beat for an additional 30 seconds

6. Whisk together the flour, almond flour, and salt until no lumps remain

7. Add the dry ingredients to the mixer and mix on low speed just until the dough comes together

8. Divide the dough in half and roll out each piece between 2 sheets of parchment to 1/4-inch thickness

9. Freeze the dough sheets until firm, about 30 minutes

Cut out and bake the cookies

1. Preheat the oven to 350 F and position 2 racks in the top and bottom thirds of the oven

2. Once the dough is frozen, peel off the parchment paper from one side; flip the sheet over and peel off the other piece of parchment paper

3. Cut out the dough with a 2.75-inch star cutter, and place the cookies on 2 parchment or Silpat-lined baking sheets, 12 to a sheet; you will likely have to re-roll the dough scraps to get 12 cookies from each sheet of dough; in total you should have 24 cookies

4. Allow the cookies to soften for 5-10 mins at room temperature (you want them still cool and firm, but not brittle, otherwise they will break), then use a 1.25-inch star cutter to cut out the center of 12 cookies; you should now have 12 solid cookies and 12 hollow cookies

5. Place the trays in the freezer for 15 mins (this will help them keep their shape while baking)

6. Bake the cookies for 12-14 mins, rotating the pans halfway through baking, until they are just barely taking on color around the edges

7. Allow the cookies to cool for 10 mins on the baking sheets, then transfer to a wire rack to cool completely

Fill and assemble the cookies

1. Fill a piping bag with the Apricot Filling and pipe about 1 tsp into the center of each solid star cookie

2. Dust the hollow cookies generously with powdered sugar, then place them on top of the solid cookies, pressing lightly to adhere and allow the filling to rise up through the hole a bit

3. Cookies keep for 3 days at room temperature in an airtight container, but they will soften

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

Diamond Crystal kosher salt

King Arthur all-purpose flour

Miyoko’s unsalted vegan butter

Nielsen-Massey pure vanilla extract

Bonne Mamam apricot jam

JUST Egg vegan liquid egg substitute

King Arthur almond flour

Equipment

Textured sheet pans

Star cookie cutters

French-style rolling pin

Small fine mesh sieve

Henckels Chef's knife

Microplane graters

Ateco piping bags

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Molasses cookies are one of my favorites of all time, and I especially love them around the holidays. This recipe makes nine big, chewy cookies, soft in the middle and crunchy on the outside from a glistening roll through a blanket of raw sugar. Baking soda and vinegar make these cookies puff and crack in the oven, creating dramatic fissures across the surface. The dough is richly spiced with ginger, cinnamon, cloves, and black pepper. A sprinkle of coffee lends a bitter edge and a depth which complements the bitter notes in the molasses and balances out the sweetness. I like to throw in a generous handful of spicy, jewel-like crystallized ginger at the end, scattered like bits of sticky amber in each bite. And because the dough is made with olive oil, these cookies stay fresh for days. In fact, I actually think they are better the next day!

This is my last post of the year. I’ll be taking next week off and spending time with my family. I hope you and yours have a wonderful holiday and a Happy New Year! Bake up a storm for me, and I’ll talk to you in 2024 :)

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Biscoff cookies, those sweet, cinnamon-y bars you snap up on airplanes, have become all the rage, as has the similarly flavored spread you can find under the Biscoff, speculoos, and cookie butter names. These cookies were originally a birthday treat for an especially cookie butter-loving friend, but they've since become so popular that I've made them for many other occasions. There is cookie butter and Biscoff cookie crumbs in the dough, which is rolled in a crackling cinnamon sugar crust reminiscent of a snickerdoodle. But the real treat is the molten core of cookie butter in the center, which oozes out the second you bite in. Read on for the recipe!

And, if chocolate is more your speed, the recipe for my Chocolate Hazelnut Stuffed Snowballs is available further down for paid subscribers.

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Biscoff Bomb Cookies

Makes 10 large cookies

1 hour active time, 2 hours total time

Ingredients

Cookie Butter Filling

200 g (3/4 cup) speculoos cookie butter (Trader Joe's brand preferred - see note below)

Cookie Dough

270 g (2 1/4 cups) all-purpose flour

5 g (1 tsp) baking soda

4.5 g (1 1/2 tsp) kosher salt (Diamond Crystal or see note below)

2.5 g (1 tsp) cinnamon

168 g (3/4 cup) unsalted, cultured-style vegan butter (e.g. Miyoko's)

68 g (1/4 cup) speculoos cookie butter

14 g (2 tbsp) flaxseed meal

90 g (1/4 cup + 2 tbsp) water, room temperature

10 g (2 tsp) vanilla extract

22.5 g (1 1/2 tbsp) almond milk (see note below)

165 g (3/4 cup, lightly packed) light brown sugar

85 g (1 cup) Biscoff cookie crumbs, crushed

Cinnamon Sugar

220 g (1 cup, lightly packed) light brown sugar

5 g (2 tsp) cinnamon

0.75 g (1/4 tsp) kosher salt (Diamond Crystal or see note below)

Instructions

Prepare spheres of Cookie Butter Filling

1. Portion out 10 20-g dollops of cookie butter onto a plate or small sheet pan lined with parchment paper

2. Freeze until the dollops are firm, about 15 mins

3. Once they are firm, quickly roll the dollops into spheres, and return to the freezer until they are solid, about 15 mins longer

Make and chill Cookie Dough

1. Place the vegan butter in a medium sauté pan over medium heat

2. Cook until the butter turns a light brown color; it will foam more than dairy butter, making it difficult to tell how brown it is, so keep an eye on it and stir constantly to ensure it doesn't burn or bubble over

3. Off the heat, add the cookie butter and stir until it has melted completely into the butter; cool to room temperature

4. Meanwhile, combine the flaxseed meal and water in a small bowl and set aside for at least 10 mins to thicken; this is called a flax egg

5. Combine the flour, baking soda, cinnamon, and salt in a large bowl and whisk until combined

6. Combine the cooled cookie butter mixture, flax egg, vanilla, almond milk, and brown sugar in a medium bowl; whisk until the sugar has mostly dissolved

7. Pour the wet ingredients into the dry and mix with a rubber spatula until just combined

8. Fold in the cookie crumbs

9. Line a small baking sheet with parchment paper and, using a 1/4 cup cookie scoop, portion out 10 balls of dough; refrigerate for 30 mins until firm

Make Cinnamon Sugar; finish, and bake cookies

1. Combine the ingredients for the Cinnamon Sugar in the small bowl

2. Take the Cookie Butter Filling out of the freezer and the Cookie Dough scoops out of the fridge

3. Working quickly, roll a Cookie Dough scoop into a sphere, press your thumb into the sphere and rotate it to make a small bowl shape

4. Press a frozen Cookie Butter Filling sphere into the center of the bowl, then carefully enclose the filling completely with the dough

5. Roll the cookie into a sphere, then roll it in the Cinnamon Sugar

6. Repeat with the remaining cookies, then return them to the fridge to chill for 30 mins

7. Meanwhile, preheat your oven to 375 F and position a rack in the center of the oven

8. Line a sheet pan with parchment paper and place 5 cookie balls on the sheet pan

9. Bake until the edges are just beginning to firm and the tops are still soft; in my oven this is exactly 12 mins

10. Allow the cookies to cool for 5-10 mins on the cookie sheet, then carefully transfer them to a wire rack to cool further (the bottoms of the cookies might be delicate given their molten centers, so be careful when transferring them)

11. Repeat Steps 8 - 10 with the remaining 5 cookies

12. Enjoy the cookies warm or at room temperature

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

• Cookie butter: Trader Joe's is the preferred brand of cookie butter as its firm texture makes it possible to portion out the cookie butter without first refrigerating it. If using Biscoff or another cookie butter brand that is softer at room temperature, it might be necessary to refrigerate the jar for about an hour until it is firm enough to scoop out cleanly

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

Diamond Crystal kosher salt

King Arthur all-purpose flour

Miyoko’s unsalted vegan butter

Ground cinnamon

Lotus Biscoff cookies

Flaxseed meal

Trader Joe's speculoos cookie butter

Nielsen-Massey pure vanilla extract

Equipment

Textured sheet pans

All-Clad 10" frying pan

1/4 cup muffin scoop

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After I developed my Biscoff Bomb Cookies, my mind immediately went to Nutella. But sadly, unlike Biscoff cookie butter, Nutella is not vegan. Fortunately, I was able to find a vegan chocolate hazelnut spread at the supermarket which is maybe even better! I roll it into balls to create a gooey, molten center and add it to the cookie dough, which also has cocoa to deepen the chocolate flavor, and almond extract to ever-so-slightly bring out the nuttiness of the hazelnut (and play off the nuttiness of the flaxseed) without calling explicit attention to itself. The key to getting the crackly, snow-white exterior is rolling the cookies first in granulated sugar, then in (a very generous amount of) powdered sugar, a trick I learned from Broma Bakery. The result is a rich, indulgent cookie perfect for the holiday season. Subscribe to view the recipe below!

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Growing up, my Nana, my Dad's mother, one of my greatest cooking inspirations, would make a myriad of Christmas cookies, from classics like iced cutouts (that we called "kris kringles") and rum balls to Italian specialties like cuccidati (keep reading) and biscotti. But her simple, unassuming date bars were always my favorite. In general, I think dates, with their sweet stickiness and caramel undertones, are underutilized in baking. Here, they are cooked down into a luxurious, vanilla-scented paste, which is sandwiched between two layers of buttery brown sugar oatmeal crumble. There is a generous amount of salt in the dough to balance the intense sweetness of the dates, and the top portion is strewn with walnuts. However, you could substitute pecans or omit the nuts entirely if you prefer. That recipe is available for all subscribers below.

For paid subscribers, keep reading for another staple of my Nana's Christmas cookie selection: cuccidati, or Italian fig rolls. These classic Sicilian cookies are like elevated Fig Newtons. The filling has a lot going on, but don't be intimidated by the long ingredient list: it comes together quickly in the bowl of a food processor. Along with the figs, dates, raisins, and cherry jam all add fruity depth, while orange and lemon brighten the flavor, and cinnamon and black pepper lend complexity and extra holiday cheer. Finally, a generous splash of whiskey ties it all together. The cookie dough itself bakes up soft, fluffy, and fragrant, thanks to lemon zest and a lot of vanilla. The simple glaze puts these over the top and adds additional sweetness to a cookie that is otherwise not that sugary. The sprinkles are optional, but they are classic, and I love both their color and crunch. These truly are spectacular cookies, the epitome of the festive season, and they are well worth the effort.

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Nana’s Date Walnut Bars

Makes 16 square bars

30 mins active time, 1 hour total time

Ingredients

Date Filling

227 g (1 cup) dried dates, pitted and roughly chopped

120 g (1/2 cup) water

10 g (2 tsp) vanilla extract

0.75 g (1/4 tsp) kosher salt (Diamond Crystal or see note below)

Oat Crumble

180 g (1 1/2 cups) all-purpose flour

135 g (1 1/2 cups) quick-cooking, rolled oats (see note below)

220 g (1 cup, lightly packed) light brown sugar

3.75 g (3/4 tsp) baking soda

4.5 g (1 1/2 tsp) kosher salt (Diamond Crystal or see note below)

170 g (3/4 cup) unsalted, margarine-style vegan butter (e.g. Violife), melted (see note below)

10 g (2 tsp) vanilla extract

65 g (1/2 cup) walnuts or pecans, toasted and chopped (optional)

Instructions

Make the Date Filling

1. Combine water and dates in a small saucepan over medium heat

2. Bring to a simmer and cook until the dates have broken down and the mixture is a thick paste, about 5 mins

3. Off the heat, add the vanilla and salt and stir to combine; set aside

4. Note: Date mixture can be made up to 3 days ahead and kept in the refrigerator until ready to use

Make the Oat Crumble and bake cookies

1. Preheat the oven to 350 F and position a rack in the middle of the oven

2. Grease a 9-inch square baking pan with cooking spray and line with 2 overlapping pieces of parchment paper overhanging on all sides of the pan; lightly grease the paper; set aside

3. Combine the flour, oats, sugar, baking soda, and salt in the large bowl

4. Combine the melted vegan butter and vanilla

5. Add the wet ingredients to the dry ingredients and stir until the mixture is evenly moistened; it will be crumbly but hold together

6. Pour about 2/3 of the crumble into the prepared pan and pat down firmly using the bottom of a glass or measuring cup

7. Spread the cooled date mixture on the crumble base

8. Mix the remaining crumble with the walnuts and toss to combine; the mixture should be crumbly with some large clusters

9. Evenly sprinkle the remaining crumble over the bars

10. Bake until the bars are golden brown, about 30 mins

11. Allow the bars to cool in the pan for 15 mins, then use the parchment paper overhangs to lift the bars out of the pan

12. Allow the bars to cool completely, then cut into squares and serve

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

• Quick-cooking oats: Compared to old-fashioned oats, quick-cooking oats are steamed longer and cut into smaller pieces. I prefer them in this recipe because I find the chewier, more toothsome texture of old-fashioned oats to be overbearing. However, old-fashioned oats can be substituted in a pinch

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

Diamond Crystal kosher salt

Violife unsalted vegan butter

Nielsen-Massey pure vanilla extract

Equipment

9 x 9 inch ceramic baking dish

Small saucepan

Small offset spatula

OXO perforated style potato masher

Henckels Chef's knife

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The recipe for my Nana’s Italian fig rolls (cuccidati) is available below for paid subscribers!

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After more than a dozen iterations, there is finally a chocolate chip cookie recipe on my site! And not just any chocolate chip cookie; this baby starts with homemade vegan brown sugar toffee, a one-pot candy which couldn’t be simpler. That recipe is available for all subscribers below. Then, the toffee is broken into shards and stirred into brown sugar cookie dough with chunks of chocolate, bittersweet, to balance the sweetness of the toffee.

Speaking of the cookie dough, I began my tests with a vegan version of the classic Tollhouse recipe and then pretty much went through every ingredient iteration you can think of. I tested different “egg” types (flax, aquafaba, and JUST Egg), vegan butters, types and quantities of flour, types and quantities of sugar, quantities of mix-ins, until finally, FINALLY, after 16 batches of cookies, I arrived at this one. It is crisp around the edges, soft and chewy in the middle, perfumed with vanilla, slightly nutty from the flax, and ooey gooey from the chunks of chocolate and melted toffee. And don’t skip the shower of flaky sea salt at the end! It provides a critical counterpoint to the sugar in the cookie. I can’t wait for you to share this recipe with friends and family this holiday season.

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Vegan Brown Sugar Toffee

Makes one 15 x 9 inch sheet

30 mins active time, 1 hour total time

Ingredients

225 g (1 cup) unsalted, cultured-style vegan butter (e.g. Miyoko’s)

248 g (1 cup + 2 tbsp, lightly packed) light brown sugar

10 g (1/2 tbsp) light corn syrup

120 g (1/2 cup) soy milk

1.5 g (1/2 tsp) kosher salt (Diamond Crystal or see note below)

10 g (2 tsp) vanilla extract

Instructions

1. Combine all ingredients except the vanilla in a large saucepan and cook, over medium heat, stirring constantly, until the mixture registers 300 F (hard crack) on an instant read or candy thermometer

2. Remove the saucepan from the heat and stir in the vanilla

3. Pour the toffee onto a Silpat-lined sheet pan and cool to room temperature, at least 1 hour

4. Break up the toffee into small pieces and use in toffee chocolate chunk cookies - recipe below :)

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Earth Balance or Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

Miyoko’s unsalted vegan butter

Diamond Crystal kosher salt

Nielsen-Massey pure vanilla extract

Equipment

Silpat (half sheet size)

Small offset spatula

Textured sheet pans

OXO digital thermometer

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The recipe for my toffee chocolate chunk cookies is available for paid subscribers below!

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Today I’m joining forces with the folks over at Cool Beans, a wildly fascinating newsletter about how to cook more sustainably, and a handful of other wonderful, planet-conscious cooking collaborators to bring you a plant-forward Thanksgiving menu. Read on, then nosh down, on meaty stuffed portobe…

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I love trying out new dessert recipes each Thanksgiving, and I have two for you that I am debuting at my holiday table for the first time this year.

First, for all subscribers, is my chai-spiced pecan pie. This recipe took a while to develop. Eggs are a critical component in traditional pecan pie, setting the pie nicely without making it too gelatinous. Figuring out the right combination of vegan setting agents and egg replacements so that the pie was firm enough to slice but soft enough to melt in the mouth required a number of iterations. In the end, I settled on a method I learned from a fellow vegan recipe developer, Banana Diaries, which uses both arrowroot, thickened over the stove, and flax, which firms up in the oven and whose nutty flavor complements the pecans. To amplify that nuttiness, there is browned vegan butter in the filling (yes, you can brown vegan butter), and a rich array of spices. My preference is freshly ground chai and a bit of extra cinnamon, but feel free to experiment. This pie would also be delicious with a layer of bittersweet chocolate along the bottom, as the filling is quite sweet. I finished mine with a dollop of unsweetened vegan yogurt (I love Cocojune) and a dusting of cinnamon as a nod to the spices in the filling.

And, for paid subscribers, read on for a special, umami-rich maple miso apple pie!

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Chai-Spiced Pecan Pie

Makes one 9-inch pie

1 hours active time, 3 hrs 30 mins total time

Ingredients

1/2 recipe Vegan Flaky Pie Dough, partially blind baked

Pecan Pie Filling

127 g (1/2 cup + 1 tbsp) unsalted, cultured-style vegan butter (e.g. Miyoko’s)

21 g (3 tbsp) flaxseed meal

130 g (1/2 cup + 2 tsp) full-fat, unsweetened oat milk

134 g (2/3 cup) dark brown sugar

30 g (1/4 cup) arrowroot powder

3 g (1 tsp) kosher salt (Diamond Crystal or see note below)

2.5 g (1 tsp) Masala chai spices, ground in a mortar & pestle or spice grinder

0.625 g (1/4 tsp) cinnamon

255 g (3/4 cup) light agave nectar

60 g (1/4 cup) full fat, unsweetened oat milk

10 g (2 tsp) vanilla extract

90 g (3/4 cup) pecan halves, toasted and roughly chopped

150 g (1 1/4 cup) in-tact pecan halves, untoasted

Unsweetened vegan yogurt or lightly whipped vegan cream, for serving

Instructions

Brown the vegan butter

1. Preheat the oven to 350 F and position a rack at the bottom of the oven

2. Place the vegan butter in a medium saucepan and melt it over medium heat

3. Stir continuously but gently as the mixture will become foamier the more vigorously you mix

4. It will be hard to judge the color of the butter because it will be very foamy, but once you can feel pieces of butter sticking to the bottom of the pan, continue cooking for 30 sec longer, then remove the pan from the heat

5. Transfer the butter to a small bowl; it should be light-to-medium brown in color

6. Measure out 85 g (6 tbsp) of the browned vegan butter and set aside; if you have any leftover, you can use it for something else

Make the Pecan Pie Filling

1. Combine the flaxseed meal and first portion of oat milk in a small bowl and set aside to thicken

2. Combine the brown sugar, arrowroot, salt, and spices in a small bowl until the starch is evenly distributed

3. In a medium saucepan, whisk together the agave syrup, second portion of oat milk, browned vegan butter, and dry ingredients

4. Bring the mixture to a rolling boil over medium heat; cook at a rolling boil for 2 mins, then pour the mixture into a large bowl and allow it to cool for 5 mins

5. Add the flaxseed mixture, vanilla extract, and chopped pecans

Finish and bake the pie

1. Pour the pie filling into the partially blind-baked crust

2. Carefully top the filling with concentric rings of untoasted pecan halves

3. Bake the pie on a parchment-lined baking sheet on the bottom rack for 60 - 70 mins (rotating halfway through), until the filling is set and the crust is golden

4. Allow the pie to cool for at least 2 hours so it fully sets, then serve with unsweetened vegan yogurt or lightly whipped vegan cream and a sprinkle of cinnamon, if desired :)

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Earth Balance or Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

Violife unsalted vegan butter

Diamond Crystal kosher salt

Ground cinnamon

Raw pecan halves

Nielsen-Massey pure vanilla extract

Oatly full-fat oat milk

Masala chai tea

Bob's Red Mill arrowroot starch

Cocojune cultured coconut yogurt

Equipment

French-style rolling pin

Ceramic pie plate

Henckels Chef's knife

Textured sheet pans

Small saucepan

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Traditional apple pie always feels a little plain to me, so I like mixing up the flavors each year, and this inspiration came from a maple miso sauce I used to glaze sweet potatoes for dinner one night. Using maple sugar, essentially dried maple syrup, won’t add too much liquid to the filling like syrup would, and just a touch of white miso lends a salty, umami edge to balance out the sweet apples. There’s also a very small amount of lemon juice to add brightness and a hint of cinnamon for warmth. I’ve stamped a maple leaf on my top crust, but feel free to get creative with your design. A lattice here would be lovely. I’ll be back next week with one more Thanksgiving post before the big day!

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Thanksgiving is, maybe unsurprisingly, my favorite holiday. A whole week dedicated to very involved cooking and baking projects!? Sign me up! Growing up, to my family’s annoyance, I would always commandeer the menu and delegate dishes to different people, reserving bread and dessert for myself, of course. I loved to experiment with new recipes each year, leafing through back issues of Bon Appétit and Gourmet magazine (RIP), identifying a common theme that would tie my menu together. My family, on the other hand, pushed for classics we adored year after year: my Dad’s sausage, sage, and pistachio stuffing (admittedly very good), my Mom’s potato gratin (that I’m pretty sure she stole from a neighbor), and my Aunt Mary’s apple pie (which always seemed to magically appear at the last minute - she is an apple pie whiz).

To this day, we usually end up with a mishmash of new and old. The two recipes I’m sharing today were on the menu last Thanksgiving. It was my first time trying out vegan pies, and I was feeling citrusy vibes to brighten up the usual warm spice suspects that linger around the table this time of year. I’ve got an orange-accented pumpkin pie for all subscribers, and a tropically twisted apple pie for paid subscribers. Let the Thanksgiving games begin!

I am a total pumpkin pie person. For me, it isn't Thanksgiving without one. But I almost never make a "normal" pumpkin pie. Since trying an orange-scented pumpkin cake many years ago, I have loved the combination of pumpkin and orange (my Pumpkin Streusel Muffins also pull from this inspiration). This pie has not one, not two, but three sources of orange flavor. First, orange zest is rubbed into the brown sugar of the pie filling until it is fragrant, then the blind-baked pie crust is brushed with orange marmalade, which not only imparts bittersweetness, but also keeps the crust crisp. Finally, the pie is topped with a pinwheel of jewel-like candied orange slices, one of my favorite fruity treats. Now, having said all of this, if you just want a normal pumpkin pie, I’ve included that recipe in Notes & Variations below :)

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Candied Orange Pumpkin Pie

Makes one 9-inch pie

1 1/2 hours active time, 3 1/2 hours total time

Ingredients

1/2 recipe Vegan Flaky Pie Dough (1 disk)

Candied Orange Slices

2 Navel oranges

800 g (4 cups) granulated sugar

960 g (4 cups) water

Sweetened Condensed Oat Milk

300 g (1 1/4 cup) unsweetened, full-fat oat milk

100 g (1/2 cup) granulated sugar

29 g (2 tbsp) unsalted, margarine-style vegan butter (e.g. Violife)

2.5 g (1/2 tsp) vanilla extract

Pie Filling

40 g (2 tbsp) orange marmelade

110 g (1/2 cup, packed) light brown sugar

2.5 g (1 tsp, 1/2 orange) orange zest

14 g (2 tbsp) cornstarch

2.5 g (1 tsp) cinnamon

1.25 g (1/2 tsp) ginger

0.625 g (1/4 tsp) nutmeg

0.625 g (1/4 tsp) cloves

0.625 g (1/4 tsp) allspice

0.625 g (1/4 tsp) cardamom

57 g (1/4 cup) vegan sour cream (e.g. Tofutti)

425 g (1 15-oz can) canned pumpkin purée (Libby's recommended - see note below)

153 g (1/2 cup) Sweetened Condensed Oat Milk (recipe above, or store bought)

30 g (2 tbsp, 1/2 orange) orange juice

150 g (1/2 cup + 2 tbsp) liquid vegan egg substitute (JUST Egg recommended)

3 g (1 tsp) kosher salt (Diamond Crystal or see note below)

10 g (2 tsp) vanilla extract

Instructions

Make the Candied Orange Slices

1. With a sharp knife, slice the oranges into 1/8 inch rounds

2. Bring a large pot of water to a boil and blanch the orange slices for 5 mins

3. Drain and repeat Step 2 two more times - this removes the bitterness from the orange rind, but if you don't mind the bitterness, you can skip directly to Step 4

4. Bring the 4 cups each of water and sugar to a boil in a large pot

5. Add the orange slices and simmer on medium low, flipping occasionally, until they are tender and translucent, 45 mins - 1 hr

6. Transfer the slices to a heatproof container, being careful not to tear them, then pour the hot syrup over

7. Cool the slices to room temperature

8. Candied Orange Slices can be made ahead and refrigerated for up to 1 week

Make the Sweetened Condensed Oat Milk

1. Combine oat milk and sugar in a medium, heavy-bottomed pot

2. Bring to a boil over medium-high heat, then reduce the heat to medium-low; be vigilant, as the mixture will boil over if left unattended

3. Simmer the oat milk, whisking occasionally, until the mixture is reduced by 1/2; it should measure 200 g or 2/3 cup

4. Off the heat, whisk in the vegan butter until it is emulsified, then add the vanilla; cool to room temperature

5. Sweetened Condensed Oat Milk can be made ahead and refrigerated for up to 1 week

Roll out and blind bake the pie crust

1. Preheat the oven to 425 F and place a rack at the bottom of the oven (see note below)

2. On a lightly floured surface, beat the disk with a rolling pin until it is about 1/2 inch thick

3. Roll out the dough into a 13-inch round, then transfer it to a 9-inch standard-depth pie plate

4. Trim the edges with scissors so that there is an even 1/2-inch overhang around the rim of the plate

5. Fold over the edges of the pie dough so that the crust is raised about 1/4 inch above the edge of the plate

6. Hold the thumb of your left hand (use opposite hands if you are a leftie) inside the rim of the crust and position the thumb and index finger of your right hand on the other side of the crust, straddling your left thumb

7. Press out with your left thumb while pressing in your right thumb and index finger. Continue around the rim of the pie until the entire crust is decoratively crimped

8. Freeze the crust for 15 mins, until solid

9. Place a sheet of parchment paper over the frozen crust and fill with beans or weights up to the rim of the pie plate

10. Bake the crust at 425 F until the edges are beginning to brown, about 25 mins

11. Remove the weights and parchment and reduce the oven temperature to 325 F

12. Brush the inside of the crust with the orange marmalade, then return the crust to the oven for another 5 mins, until the marmalade is just beginning to caramelize

Make the Pie Filling and bake the pie

1. Combine the brown sugar and orange zest in a large bowl and rub it together with your fingers until it is fragrant

2. To the bowl, add the spices and cornstarch and stir to combine

3. Add the vegan sour cream and mix until smooth

4. Add the pumpkin purée and mix until smooth

5. Add the Sweetened Condensed Oat Milk, egg substitute, orange juice, salt, and vanilla, and mix until fully combined

6. Pour the filling into the blind baked crust and place the pie in the oven

7. Create a crust protector with a piece of aluminum foil: fold it in half, then half again, then into progressively narrower triangles, keeping the center at the same point; trim the outer edge and cut out the inside of the triangle to fit the size of your pie plate; unfurl it and place is gently over the top of the crust in the oven

8. Bake the pie until the edges are set and bubbling but the center still wobbles slightly, 60 - 70 mins

9. Cool the pie for at least 1 hour

10. Remove 8 or 9 of the prettiest orange slices from the syrup; blot them dry then cut them in half with a sharp knife

11. Arrange the slices in an overlapping pinwheel around the edge of the pie

12. Serve the pie at room temperature; slice with a serrated knife to avoid crushing the orange slices

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Notes & Variations

For Classic Pumpkin Pie

• Omit the Candied Orange Slices, orange marmalade, orange zest, cardamom, and orange juice

• Increase the Sweetened Condensed Oat Milk to 183 g (1/2 cup + 2 tbsp) and the kosher salt to 3.75 g (1 1/4 tsp)

• Otherwise, proceed with the recipe as directed

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

• Pumpkin: Libby's canned pumpkin is recommended for this recipe, as it has a firm consistency better suited to this application. Some other brands of canned pumpkin, such as Farmer's Market and Trader Joe's are wetter, which will result in a pie filling that is too loose and may not set properly. In a pinch, you can use paper towels to wring out the excess water from your pumpkin purée then proceed with the recipe as directly

Recipe Notes

• Baking the pie at the bottom of the oven ensures that the bottom crust browns properly regardless of the kind of pie dish you are baking in. This is less of an issue with metal dishes, but if you are using a glass or ceramic pie dish, the bottom crust has a tendency to resist browning if baked in the center of the oven, resulting in a soggy bottom :(

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

Diamond Crystal kosher salt

Violife unsalted vegan butter

Oatly full-fat oat milk

Nielsen-Massey pure vanilla extract

JUST Egg vegan liquid egg substitute

Bonne Mamam orange marmelade

Tofutti vegan sour cream

Libby's pumpkin puree

Equipment

Pastry brush

French-style rolling pin

Ceramic pie plate

Henckels Chef's knife

Citrus juicers

Microplane graters

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To be honest, apple pie is not my favorite Thanksgiving dessert. I will almost always go for pumpkin and pecan before apple. But I really liked the idea of a rum raisin apple pie, and that got me thinking about my favorite rum drinks which got me thinking about the classic Dark & Stormy, and that's when I realized that that drink could be a fun riff on what is typically a plain pie (imo). Most apple pie recipes include citrus zest and/or juice, either orange or lemon, so why not lime? And what if instead of soaking raisins in rum, I soaked bits of crystallized ginger to amplify the ground ginger already present in apple pie spice. A final addition was to line the bottom crust with a blanket of gingersnap crumbs, which adds extra ginger flavor and serves as a moisture barrier to prevent a soggy bottom. The result is a bright, warming, slightly spicy pie, like a ray of tropical sunshine on a crisp autumn day.

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A pithiviers is a French puff pastry pie that is typically filled with almond cream, similar to the galette des rois (king cake) served in January for the Epiphany. But I love this showstopping dessert so much that I decided to give it a twist for Thanksgiving in a nod to one of my favorite pies: chocolate pecan. So pecans replace almonds in a simple cream infused with vanilla, cinnamon, and a generous glug of bourbon. The pecan cream is sprinkled with dark chocolate (think chocolate almond croissant) before being encased in a vegan puff pastry pillowcase, which bakes up sky-high, with gloriously golden layers. The result is an epic holiday centerpiece that will blow everyone away this holiday season.

But first, the puff pastry. Puff pastry was one of those things that I had never even considered making until I studied at Le Cordon Bleu in Paris. There, between pâtisserie and boulangerie courses, I made laminated doughs almost every day, and I realized that it actually isn't that hard - I promise! The key, truly, is properly managing the temperatures of the butter and the dough (détrempe in French). You need both to be cool, yet pliable, to create even, smooth layers, and if you follow the timing described below, you will have no problem with this. After that, it's just rolling and folding. It might seem like a long process, and yes you do need to plan ahead, but in terms of active time it's only about an hour. And in the end, you will have the most gorgeous, mile-high, shatteringly crisp puff pastry you have ever tasted, and you will never want to buy store-bought again.

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Vegan Puff Pastry Dough (Pâte Feuilletée)

Makes enough dough for one puff pastry pie

1 hour active time, 14 hrs total time

Ingredients

Détrempe (Dough)

120 g (1/2 cup) water, room temperature

3 g (1 tsp) kosher salt (Diamond Crystal or see note below)

85 g (6 tbsp) unsalted, cultured-style vegan butter (e.g. Miyoko's), melted

245 g (1 3/4 cups) all-purpose flour

Butter Block

225 g (1 cup) unsalted, cultured-style vegan butter (e.g. Miyoko's), refrigerated

Instructions

Make the Détrempe and prep the Butter Block

1. Dissolve the salt in the water, then add the melted vegan butter and stir to combine

2. Add the flour and stir with a stiff paddle or spoon until the mixture comes together

3. Turn the dough onto the counter and, using a bench scraper or flat-sided paddle, cut the dough downwards while pushing it away from you, then gather up the pieces, fold the dough in on itself, rotate it 90 degrees, and repeat; continue this kneading process for about 1-2 mins until you have a fairly smooth, homogenous ball

4. Stretch the dough into a roughly 6 x 6-inch square and place it on a piece of plastic

5. Wrap the dough tightly and freeze it for 15-20 mins, until it is cool and slightly firm but still pliable

6. Meanwhile, remove the remaining 225 g block of vegan butter from the fridge and let it sit on the counter while the dough is chilling

Laminate the puff pastry - day 1

1. Place the softened block of vegan butter on a piece of parchment paper

2. Fold the paper into a roughly 7 x 7-inch square around the butter block

3. Using a rolling pin, gently pound and roll the butter until it fills up the entire square of parchment, being careful not to let the shape spread or deform; in the end you should have a 7 x 7-inch square of butter, about 1/3 inch thick

4. Remove the chilled Détrempe from the freezer, and, working quickly, roll it out on a lightly floured countertop into a 10 x 10-inch rectangle

5. Place the Butter Block in the center of the dough at a 45-degree angle; the corners of the butter should sit just inside the edges of the dough (see picture 1 below)

6. Fold up each corner of the dough into the center of the butter block, pinching the edges to seal the butter inside (see picture 2 below)

7. Lightly dust the counter and top of the dough with flour, then, starting at the bottom of the dough and working away from you, lightly press the rolling pin to make horizontal depressions in the dough all the way along it; the goal is to gently and evenly compress and stretch the butter and dough together

8. Now, begin rolling the dough forwards and backwards, re-flouring as needed, until it is a 7 x 21-inch rectangle (see picture 3 below)

9. Brush off any excess flour, then fold the lower third of the dough into the center third; fold the top third over the middle third; this is called a "simple turn" and you will now have a 7 x 7-inch square of dough again (see picture 4 below)

10. Rotate the dough 90 degrees so that the open, seam side is facing you (see picture 5 below)

11. Working quickly, as the dough will start to soften at this point, re-roll into another 7 x 21-inch rectangle, keeping the short, seam side facing you at all times

12. Perform another simple turn (you will have completed 2 simple turns total at this point)

13. Wrap the dough in plastic and freeze for 30 mins, until it is again cool and firm but slightly pliable

14. Repeat steps 7-13; you will now have completed 4 simple turns, and it is best to let the dough relax in the fridge before finishing the last 2

15. Wrap the dough in plastic and refrigerate for at least 12 hours, or overnight

Laminate the puff pastry - day 2

1. Remove the dough from the fridge and repeat steps 7 - 14 from the previous section

2. At this point you will have completed 6 simple turns and the lamination is finished

3. Freeze the dough for 30 mins, until it is again cool and firm, but slightly pliable

4. The dough is now ready to use, and it can be kept in the fridge for up to 2 days or in the freezer for up to 2 months; thaw in the fridge overnight before using

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Earth Balance or Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

Sample Timeline

• Day 1

  • 7:00 PM - Make détrempe

  • 7:30 PM - Make butter block, turns 1 and 2

  • 8:15 PM - Turns 3 and 4

• Day 2

  • 8:30 AM - Turns 5 and 6

  • 9:15 AM - Dough ready to use

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

King Arthur all-purpose flour

Diamond Crystal kosher salt

Miyoko’s unsalted vegan butter

Equipment

French-style rolling pin

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The recipe for my chocolate bourbon pecan pithiviers is available below for paid subscribers!

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There are so many delicious things you can make with my vegan butter brioche dough, but these are two special, seasonal treats.

First are my maple-glazed brioche buns, available below to all subscribers. I am a big dinner roll fan, but these might just be my favorite ones I’ve ever created. I swap out the granulated sugar for maple sugar in the brioche dough, proof them into puffy pillows, then bake them to a burnished golden brown. The final touch is a mirrored sheen of maple syrup, a sweet contrast to the crunchy flaky sea salt on top. I guarantee they will be the star of your Thanksgiving table! Though if you are looking for a slightly more savory roll for that occasion, look no further than my roasted garlic & herb brioche buns.

And then, for paid subscribers, I have a particularly delicious breakfast pastry this week: Biscoff crumble cinnamon rolls. They’re like my speculoos cinnamon bun babka, but made with even richer brioche dough, then topped with a decadent vegan Biscoff cream cheese frosting and, the coup de grâce, Milk Bar-inspired Biscoff cookie crumbs for a perfectly crunchy contrast to the soft and gooey rolls below.

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Maple-Glazed Brioche Buns

Makes 12 rolls

1 hr active time, 12 hrs total time (includes overnight chilling)

Ingredients

1 recipe Vegan Butter Brioche Dough (Maple Sugar variation recommended)

Egg Wash

30 g (2 tbsp) liquid vegan egg substitute (JUST egg recommended)

10 g (2 tsp) unsweetened soy milk

Flaky sea salt (e.g. Maldon), for sprinkling

Maple syrup, for brushing

Instructions

Shape and proof the buns

1. Turn the dough top side down onto a lightly floured countertop and press lightly to de-gas

2. Divide the dough into 12 pieces of roughly 90 g each; cover them with plastic while you work

3. Lightly re-flour one portion of your countertop and leave another portion of the counter clean

4. Pre-shape the buns into a ball by placing one piece top side down on the floured portion of the counter; press lightly to flatten it out, then fold each of the edges of the dough into the center, pressing down to seal them in place

5. Turn the piece of dough over onto the clean portion of the counter and cup the dough from underneath with the heels of your palms; press the heels together beneath the dough and move them in opposite directions so that you pinch the seam underneath and rotate the piece of dough; it will become more and more of a ball shape

6. Finally, cup your hand over the ball of dough and rotate it against the counter so that the seam underneath catches on the counter and the surface of the dough becomes even tauter

7. Turn the ball over and give the seam a final pinch to seal

8. Repeat steps 4-7 with all the pieces of dough, then cover them with plastic and let them rest for 20 mins

9. Meanwhile, lightly grease a 13 x 9-inch rectangular baking dish with cooking spray and line it with parchment paper

10. Once the dough balls have rested, repeat Steps 4-7 with each ball, then place the balls top side up in the prepared pan

11. Cover the pan loosely with plastic and proof at 82 F for 2.5 hours, until the balls have roughly doubled in size and they are snugly touching

Bake and finish the buns

1. While the buns proof, preheat the oven to 350 F and position a rack in the center

2. Combine the egg substitute and soy milk for the Egg Wash and brush each bun lightly with this mixture

3. Sprinkle the buns with flaky sea salt and bake them until they are deep golden brown and the center bun registers 195 F in the middle, 30-35 mins

4. As soon as the buns come out of the oven, brush them with maple syrup; this will add a brilliant shine to the top

5. Buns keep for up to 4 days on the counter wrapped tightly in plastic wrap; for the best eating experience, if consuming more than 12 hours after baking, reheat the buns in a 300 F oven for about 10 mins, until just warmed through

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Earth Balance or Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

Diamond Crystal kosher salt

Maldon flaky sea salt

Escuminac maple syrup

Equipment

Brød & Taylor countertop proofer

Bench scraper

13" x 9" baking dish

Pastry brush

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The recipe for my Biscoff crumble cinnamon rolls is available for paid subscribers below!

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Cinnamon rolls are one of my favorite breakfast treats, and my vegan cinnamon roll recipe is this week’s treat for my paid subscribers!

I began testing this recipe with my Plant Milk Bread Dough, but I then decided it wasn’t rich enough for the indulgent pastry I’d envisioned. So I developed a brioche recipe (available below for all subscribers) that is even softer and butter-ier. It is derived from the milk bread recipe, which includes a tangzhong (milk and flour paste) for a plush texture and a sweet poolish for extra flavor. I increased the amount of sugar and vegan butter and then swapped out soy milk for oat milk as the added protein in soy milk adds structure to the dough, which counteracts the slackening effect of the additional sugar and fat. This is a great all purpose brioche recipe, but for those looking for a slightly more savory take, check out my Olive Oil Brioche Dough.

The dough gets an overnight proof in the fridge to further develop its flavor and make it easier to work with, though if you’re in a rush a 2-hour chill is sufficient. The next day, it is rolled up with dark brown cinnamon sugar and vanilla bean butter before being baked into golden spirals that will make your entire house smell like IKEA in the best way possible. Finally, the rolls are generously spread with vanilla-specked, vegan cream cheese frosting. These pillowy pastries are the quintessential fall treat, and I can’t wait for you to try them.

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Vegan Butter Brioche Dough

Makes enough dough for 1 loaf or 12 rolls

30 mins active time, 12 hrs total time (includes overnight chilling)

Ingredients

Sweet Poolish

60 g (1/2 cup) bread flour

60 g (1/4 cup) unsweetened soy milk

10 g (2 tsp) granulated sugar

0.75 g (1/4 tsp) instant yeast

Tangzhong

20 g (2 tbsp + 2 tsp) bread flour

100 g (1/4 cup + 3 tbsp) unsweetened soy milk

Brioche Dough

1 recipe Sweet Poolish

1 recipe Tangzhong

390 g (3 1/4 cups) bread flour

180 g (3/4 cup) unsweetened soy milk

50 g (1/4 cup) vegetable oil

6 g (2 tsp) instant yeast

67 g (1/3 cup) granulated sugar

9 g (1 tbsp) kosher salt (Diamond Crystal or see note below)

169 g (3/4 cup) unsalted, cultured-style vegan butter (e.g. Miyoko's), chilled and diced (see note below)

Instructions

Prepare and proof the Sweet Poolish

1. Combine ingredients in a small bowl and mix thoroughly

2. Cover with plastic wrap and proof at 82 F for 4 hours - I recommend using a countertop proofer to keep the temperature consistent - see Things I Used below

Prepare and cool the Tangzhong

1. Combine ingredients in a small saucepan and cook over medium heat, whisking constantly, until the mixture reaches 150 F and it has thickened

2. Remove the mixture from the heat; pour into a small bowl, cover tightly with plastic wrap, and allow it to cool to room temperature

Make and chill the Brioche Dough

1. Knead all ingredients except sugar, salt, and vegan butter on low speed for 5 mins

2. Increase the speed to medium-low and slowly stream in the sugar and salt; knead for a total of 5 mins at this speed

3. Increase the speed to medium and add the butter slowly, one piece at a time; knead for a total of 4 mins

4. Stop the mixer and rest the dough for 2 mins; scrape down the sides of the bowl in the meantime; this aids in gluten formation without overheating the dough

5. Restart the mixer on medium speed and continue kneading for 8 mins more. The dough will at first be greasy and loose, then it will get stickier and more cohesive, and then finally it will unstick from the bowl and be very smooth, shiny, and taut

6. Perform the "windowpane test" by stretching a small bit of dough between your fingers; if it stretches thin enough to be translucent (hence "windowpane") without breaking, the dough is ready to proof. If not, continue kneading on medium speed in 1-min increments until it passes this test

7. Place the dough on a small, lightly oiled sheet pan and press it into a rectangle. Fold each side into the center and flip the dough over, so the smooth side is up; press it down gently; cover with plastic wrap

8. Proof the dough at 82 F for 1 hour - I recommend using a countertop proofer to keep the temperature consistent - see Things I Used below

9. Place the dough in the fridge to chill for at least 2 hours, ideally overnight

10. The dough is now ready to be used in a variety of applications, including simple loaves or cinnamon rolls, the recipe for which is available below for paid subscribers

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

• Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Earth Balance or Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot

For Maple Sugar Brioche Dough

• Replace the granulated sugar in the Brioche Dough with an equal quantity of maple sugar (see Things I Used below)

• You can also replace the sugar with 67 g (3 tbsp + 1 tsp) maple syrup, but note that the dough will be a bit softer

• Otherwise, proceed with the recipe as directed

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

King Arthur bread flour

King Arthur all-purpose flour

Oatly full-fat oat milk

SAF instant yeast

Diamond Crystal kosher salt

Miyoko’s unsalted vegan butter

Maple sugar

Equipment

Brød & Taylor countertop proofer

KitchenAid 5-qt stand mixer

Small saucepan

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The recipe for my brioche cinnamon rolls with cream cheese frosting is available for paid subscribers below!

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In cooking school, we learned that the three primary conveyors of flavor are sugar, alcohol, and fat. That is, if you want something to taste like an herb, fruit, or spice, a great way to do that is by infusing that flavor into sugar (e.g. rubbing in citrus zest), alcohol (hello vanilla extract), or, in this case, oil.

My olive oil brioche is lovely as is, but for a showstopper dinner roll, I wanted to incorporate savory flavors that complemented the grassy complexity of the olive oil. Roasting garlic in olive oil not only creates an oil infused with the sweet umami of caramelized garlic, which I made into brioche, but it also yields the jewel-like cloves themselves, which I chopped and folded into the dough along with a blend of parsley (heralding back to classic garlic bread) and chives. Feel free to use whatever blend of fresh herbs (or even dry herbs) that you have on hand or prefer, but I like this pared-back duo because it really lets the garlic shine. These buns will be the star of your next dinner party - and are great practice for Thanksgiving!

Below I’ve provided the recipes for the brioche dough, for all subscribers, and the buns, for paid subscribers.

During COVID, I finally enrolled in the online version of Harvard's Science & Cooking class through edX, which I'd always wanted to take. I loved learning more about the chemical reactions underlying fundamental baking processes and techniques, but my favorite part was the final project. I decided to test if I could make brioche with fats other than butter. I tried mashed avocado (yes, really) and pecan butter, but the best was olive oil. The difference in texture was almost indiscernible from the traditional butter version; in fact the olive oil loaf was even fluffier, with a slightly more open crumb. And, of course, the bread was lightly perfumed with the flavor of olive oil, which I find lends itself particularly well to savory applications, whether as a slice for a hearty lunch sandwich, or baked into rolls topped with garlic and herbs. I also love this olive oil brioche in sweet applications with citrus, for example lemon cardamom sweet rolls (coming soon!) But in reality the dough is extremely versatile, so whatever you decide to make with it, you really can't go wrong.

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Olive Oil Brioche Dough

Makes enough dough for 1 loaf or 12 buns

30 mins active time, 12 hrs total time (includes overnight chilling)

Ingredients

Sweet Poolish

60 g (1/2 cup) bread flour

60 g (1/4 cup) full-fat, unsweetened oat milk

10 g (2 tsp) granulated sugar

0.75 g (1/4 tsp) instant yeast

Tangzhong

20 g (2 tbsp + 2 tsp) bread flour

100 g (1/4 cup + 3 tbsp) full-fat, unsweetened oat milk

Brioche Dough

1 recipe Sweet Poolish

1 recipe Tangzhong

390 g (3 1/4 cups) bread flour

150 g (1/2 cup + 2 tbsp) full-fat, unsweetened oat milk

60 g (1/4 cup) liquid vegan egg substitute (JUST egg recommended)

50 g (1/4 cup) extra virgin olive oil

50 g (1/4 cup) granulated sugar

6 g (2 tsp) instant yeast

9 g (1 tbsp) kosher salt (Diamond Crystal or see note below)

100 g (1/2 cup) extra virgin olive oil

Instructions

Prepare and proof the Sweet Poolish

1. Combine ingredients in a small bowl and mix thoroughly

2. Cover loosely with plastic wrap and proof at 82 F for 4 hours - I recommend using a countertop proofer to keep the temperature consistent - see Things I Used below

Prepare and cool the Tangzhong

1. Combine ingredients in a small saucepan and cook over medium heat, whisking constantly, until the mixture reaches 150 F and it has thickened

2. Remove the mixture from the heat; pour into a small bowl, cover tightly with plastic wrap, and chill it in the fridge

Make and chill the Brioche Dough

1. Knead all ingredients except salt and second portion of olive oil on low speed for 3 mins

2. Add the salt and knead on medium-low speed for 5 mins

3. Increase the speed to medium and very slowly drizzle in the second portion of olive oil; it will take about 5 minutes to incorporate fully

4. Continue kneading on medium until the dough is smooth, shiny, and unsticks from the bowl, 7 - 10 mins longer

5. Perform the "windowpane test" by stretching a small bit of dough between your fingers; if it stretches thin enough to be translucent (hence "windowpane") without breaking, the dough is ready to proof. If not, continue kneading on medium speed in 1-min increments until it passes this test

6. Place the dough in a lightly oiled bowl and gather it together into a ball, tossing to coat with oil

7. Proof the dough at 82 F for 1 hour - I recommend using a countertop proofer to keep the temperature consistent - see Things I Used below

8. Place the dough in the fridge to chill for at least 6 hours, ideally overnight

9. The dough is now ready to be used in a variety of applications, including simple loaves or Roasted Garlic & Herb Brioche Buns (using the Roasted Garlic & Herb Dough variation below)

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Notes & Variations

Ingredient Notes

• Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt

For Roasted Garlic & Herb Brioche Dough

1. Make Roasted Garlic Oil & Roasted Garlic Cloves: Combine 400 g (2 cups) extra virgin olive oil and 170 g (1 1/4 cups) peeled garlic cloves in a 9 x 9-inch baking dish; roast at 250 F for 1.5 - 2 hours, until the garlic cloves are golden brown and soft; allow the mixture to cool to room temperature, then separate and reserve the Roasted Garlic Oil and Roasted Garlic Cloves

2. In the Brioche Dough, substitute equal quantities of Roasted Garlic Oil for the extra virgin olive oil

3. Roughly chop 60 g (1/4 cup) Roasted Garlic Cloves; finely chop 5 g (2 tbsp) fresh parsley and 2.5 g (1 tbsp) fresh chives

4. After the Brioche Dough has finished kneading and has passed the windowpane test, turn the dough onto a clean countertop and top it with the Roasted Garlic Cloves and herbs

5. Stretch and fold the edges of the dough into the center to enclose the ingredients, then press the dough to flatten; rotate the dough 90 degrees and continue this process of stretching, folding, and rotating the dough until the ingredients are evenly distributed; the dough might be a bit stickier than before

6. Continue with the recipe as directed

Things I Used

As an Amazon Affiliate and Food52 Curator, I earn a small commission on anything purchased through these links

Ingredients

King Arthur bread flour

Oatly full-fat oat milk

SAF instant yeast

Diamond Crystal kosher salt

JUST egg vegan liquid egg substitute

Brightland extra virgin olive oil

Equipment

Brød & Taylor countertop proofer

KitchenAid 5-qt stand mixer

Small saucepan

Henckels chef's knife

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The recipe for these Roasted Garlic & Herb Brioche Buns is available for paid subscribers below.

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