50+ Moutwatering Sunday Vegan Baking Recipes for Every Craving

Sundays are the perfect day to indulge in a little homemade baking, and what better way to spend the day than by exploring delicious vegan recipes that are as kind to the planet as they are to your taste buds?

Whether you’re an experienced baker or just starting out, vegan baking offers endless opportunities to create mouthwatering treats that are free from animal products without compromising on flavor.

From decadent cakes to savory breads, sweet muffins, and even vegan pastries, the world of plant-based baking is vast and full of surprises.

This list of 50+ Sunday vegan baking recipes will inspire you to whip up everything from fluffy scones to gooey cookies, all while sticking to your vegan lifestyle.

Perfect for a lazy Sunday afternoon or a fun family baking day, these recipes will leave you feeling creative and satisfied in the kitchen.

50+ Moutwatering Sunday Vegan Baking Recipes for Every Craving

Baking on a Sunday is a time to unwind, get creative, and fill your home with the wonderful aromas of fresh-baked goods.

These 50+ Sunday vegan baking recipes offer something for every occasion and taste, whether you’re craving something sweet, savory, or somewhere in between.

The best part? They are all plant-based, making them not only better for you but also for the environment.

So gather your ingredients, preheat your oven, and get ready to enjoy a whole new world of vegan baking! Your Sundays just became a lot more delicious.

Vegan Sunday Cinnamon Rolls

These soft and fluffy vegan cinnamon rolls are perfect for a Sunday morning treat. They are made with simple plant-based ingredients like non-dairy milk, sugar, and vegan butter. The dough is rolled with a sweet cinnamon-sugar filling and topped with a glaze for an irresistible finish. This recipe is easy to follow and guarantees a warm, comforting experience for breakfast or brunch with family and friends.

Ingredients:

• 1 cup non-dairy milk (almond, soy, or oat milk)
• 1/4 cup vegan butter (melted)
• 1/4 cup sugar
• 1 packet active dry yeast
• 3 1/2 cups all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup brown sugar
• 1 tbsp ground cinnamon
• 1/4 cup vegan butter (softened)

For the glaze:

• 1 cup powdered sugar
• 1-2 tbsp non-dairy milk
• 1/2 tsp vanilla extract

Instructions:

1. Prepare the dough: In a saucepan, heat the non-dairy milk and vegan butter over low heat until warm (not hot). Stir in the sugar and yeast, and let sit for about 5-10 minutes until the yeast is frothy.
2. In a large bowl, combine the flour, salt, and ground cinnamon. Add the yeast mixture and stir until a dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. Cover with a damp towel and let rise for 1-2 hours, or until doubled in size.
3. Shape the rolls: Preheat the oven to 375°F (190°C). Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 12×18 inches. Spread softened vegan butter over the surface, then sprinkle evenly with brown sugar and ground cinnamon.
4. Roll the dough tightly into a log, then cut it into 12 equal pieces. Place the rolls in a greased 9×13-inch baking pan. Cover and let rise for 30 minutes.
5. Bake: Bake for 20-25 minutes, or until the rolls are golden brown.
6. Prepare the glaze: While the rolls bake, whisk together powdered sugar, non-dairy milk, and vanilla extract until smooth.
7. Finish: Drizzle the glaze over the warm rolls and serve.

These vegan cinnamon rolls are the perfect Sunday indulgence. With their soft texture, sweet cinnamon filling, and creamy glaze, they will quickly become a favorite for any brunch. They are also versatile, as you can make them ahead of time, freeze them, or customize the filling with nuts or raisins. Pair them with a hot cup of coffee or tea for a cozy start to your Sunday.

Vegan Chocolate Chip Banana Bread

This vegan chocolate chip banana bread is a healthy yet indulgent treat for a relaxing Sunday afternoon. The combination of ripe bananas, vegan butter, and chocolate chips creates a moist, rich bread that’s perfect for breakfast or dessert. The recipe is easy to follow and yields a loaf that will have everyone coming back for seconds. Plus, it’s a great way to use up overripe bananas!

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup vegan butter, melted
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 cup flour (all-purpose or whole wheat)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips
• 1/2 cup non-dairy milk (oat, almond, or soy)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth. Stir in the melted vegan butter, sugar, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring just until combined.
4. Add the non-dairy milk to the batter, then fold in the vegan chocolate chips.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This vegan chocolate chip banana bread is the perfect way to start your Sunday. It’s moist, flavorful, and packed with chocolate chips for a little extra sweetness. The bananas make it a healthier option while still satisfying those chocolate cravings. Serve it with a dollop of nut butter or enjoy it on its own. This recipe is also a great way to use up bananas that are too ripe for eating, turning them into a delicious baked treat.

Vegan Lemon Poppy Seed Muffins

These vegan lemon poppy seed muffins are the ideal Sunday morning treat, light, fluffy, and bursting with fresh citrus flavor. With a simple combination of non-dairy milk, lemon juice, and poppy seeds, they are easy to prepare and a hit at brunch or a snack time. These muffins are vegan, dairy-free, and perfect for a refreshing start to the day, offering a burst of sunshine with every bite.

Ingredients:

• 1 cup non-dairy milk
• 1 tbsp apple cider vinegar (for buttermilk substitute)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup vegan butter, melted
• 3/4 cup sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a small bowl, combine the non-dairy milk and apple cider vinegar. Set aside for 5 minutes to curdle.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate bowl, mix the melted vegan butter, sugar, lemon zest, and lemon juice. Add the curdled non-dairy milk mixture and stir until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the poppy seeds.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

These vegan lemon poppy seed muffins offer the perfect balance of tangy lemon and a slight crunch from the poppy seeds, making them a refreshing choice for a Sunday morning. They are light, fluffy, and incredibly easy to make, requiring just a few simple ingredients. You can enjoy them fresh out of the oven or store them for the week ahead, and they also pair wonderfully with a hot cup of tea or coffee. Whether for breakfast or a snack, these muffins are sure to brighten your day!

Vegan Apple Cinnamon Muffins

These warm, soft vegan apple cinnamon muffins are perfect for cozy Sunday mornings. With chunks of fresh apples, a sweet cinnamon swirl, and a tender crumb, they offer the comforting flavors of fall all year long. This recipe is simple to make and yields a batch of muffins that are perfect for breakfast, an afternoon snack, or a sweet treat for guests. With just a few key ingredients, you can create a delightful vegan muffin that will become a family favorite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 cup vegetable oil or melted coconut oil
• 1/2 cup non-dairy milk (such as almond or soy)
• 1/3 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 1 medium apple, peeled and diced
• 1 tbsp lemon juice
• 1 tbsp ground flaxseed (optional, for binding)

For the cinnamon swirl:

• 1/4 cup brown sugar
• 1 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the non-dairy milk, maple syrup, oil, and vanilla extract. Stir in the ground flaxseed if using.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the diced apple and lemon juice.
6. For the cinnamon swirl, mix the brown sugar and cinnamon in a small bowl. Spoon half of the muffin batter into the muffin tin, then sprinkle half of the cinnamon sugar mixture on top. Repeat with the remaining batter and cinnamon sugar.
7. Swirl the cinnamon sugar into the batter using a toothpick or knife.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These vegan apple cinnamon muffins are a delightful addition to any Sunday morning breakfast or brunch. The combination of fresh apple chunks, cinnamon, and a light, tender crumb makes for a comforting and delicious treat. These muffins are not only vegan but also easy to make, and they are sure to impress your friends and family. You can make them ahead of time and store them in an airtight container for up to a few days, making them a convenient option for busy mornings.

Vegan Blueberry Lemon Scones

These vegan blueberry lemon scones are bursting with juicy blueberries and fresh lemon zest. They are tender, flaky, and lightly sweetened, making them the perfect addition to your Sunday tea or brunch spread. With just a handful of ingredients, these scones come together quickly and are sure to become a favorite for anyone following a plant-based diet. The combination of blueberries and lemon provides a refreshing contrast that will leave you craving more.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup vegan butter (chilled, cut into cubes)
• 1/2 cup non-dairy milk (such as almond or soy)
• 1 tbsp lemon zest
• 1 tsp lemon juice
• 1 cup fresh blueberries (or frozen, if preferred)

For the glaze:

• 1/2 cup powdered sugar
• 1-2 tbsp non-dairy milk
• 1/2 tsp lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the chilled vegan butter and use a pastry cutter or your hands to cut it into the flour mixture until it resembles coarse crumbs.
4. Stir in the non-dairy milk, lemon zest, and lemon juice until the dough just comes together. Gently fold in the blueberries.
5. Transfer the dough onto a floured surface and pat it into a circle about 1-inch thick. Use a sharp knife to cut it into 8 wedges.
6. Place the wedges onto the prepared baking sheet, spacing them out slightly.
7. Bake for 18-20 minutes, or until the scones are golden brown.
8. While the scones bake, whisk together the powdered sugar, non-dairy milk, and lemon juice to make the glaze.
9. Drizzle the glaze over the cooled scones before serving.

These vegan blueberry lemon scones are a delightful treat that perfectly combines the sweetness of blueberries with the refreshing zing of lemon. They are quick and easy to prepare, making them ideal for a relaxing Sunday morning. The glaze adds a touch of sweetness without being overly sugary, and the scones themselves are light, flaky, and full of flavor. Serve them with your favorite hot beverage for a truly satisfying breakfast or afternoon snack.

Vegan Chocolate Zucchini Bread

This vegan chocolate zucchini bread is a decadent, moist loaf that combines rich cocoa, warm spices, and the goodness of zucchini. It’s an ideal way to use up your garden’s zucchini while indulging in a delicious, healthy treat. This recipe is perfect for a Sunday bake, providing a sweet, satisfying snack for the whole family. The zucchini keeps the bread moist, while the cocoa powder gives it a deep chocolate flavor that everyone will love.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 cup non-dairy milk
• 1/4 cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup vegan chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the sugar, brown sugar, non-dairy milk, oil, and vanilla extract. Stir until the sugars are dissolved.
4. Grate the zucchini and squeeze out any excess moisture using a clean towel or paper towels.
5. Add the grated zucchini to the wet ingredients and stir to combine.
6. Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. If desired, fold in the vegan chocolate chips.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan chocolate zucchini bread is the perfect Sunday baking recipe, offering the perfect combination of rich chocolate flavor and a moist, tender crumb. The zucchini not only adds moisture but also helps to sneak in some extra veggies, making it a guilt-free indulgence. Whether you enjoy it as an afternoon snack or as part of your Sunday breakfast, this bread is sure to satisfy your sweet tooth. Plus, it’s easy to make and can be stored for several days, making it a great option for meal prep or for sharing with friends and family.

Vegan Pumpkin Spice Donuts

These vegan pumpkin spice donuts are a perfect way to celebrate the flavors of fall, with the warm, comforting taste of cinnamon, nutmeg, and pumpkin. Soft, fluffy, and baked rather than fried, these donuts are a healthier alternative to traditional ones without sacrificing any of the flavor. They’re ideal for a Sunday morning treat or for sharing with friends during a cozy autumn gathering. The addition of pumpkin makes them moist, while the spiced glaze brings out the best of autumn flavors.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup canned pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup non-dairy milk (such as almond or soy)
• 2 tbsp vegetable oil or melted coconut oil
• 1 tsp vanilla extract

For the glaze:

• 1/2 cup powdered sugar
• 1-2 tbsp non-dairy milk
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, combine the pumpkin puree, maple syrup, non-dairy milk, oil, and vanilla extract. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Spoon the batter into the donut pan, filling each well about 3/4 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the donuts cool in the pan for a few minutes before transferring to a wire rack to cool completely.
8. For the glaze, whisk together the powdered sugar, non-dairy milk, cinnamon, and nutmeg until smooth. Drizzle the glaze over the cooled donuts.

These vegan pumpkin spice donuts are a delightful way to enjoy the flavors of fall without the extra calories of fried donuts. They’re soft, fluffy, and perfectly spiced with cinnamon and nutmeg, while the pumpkin gives them a lovely moisture and richness. The glaze adds a touch of sweetness that balances the spices beautifully. Whether you’re enjoying them with a cup of coffee on a lazy Sunday morning or sharing them with friends and family, these donuts are a comforting, vegan-friendly treat you’ll return to all season long.

Vegan Cinnamon Roll Casserole

This vegan cinnamon roll casserole is the ultimate comfort food for a Sunday breakfast or brunch. Imagine the gooey sweetness of cinnamon rolls, combined with the convenience of a casserole. It’s a simple, one-pan dish that’s easy to make and perfect for feeding a crowd. With layers of soft cinnamon rolls, sweet glaze, and the warm flavor of cinnamon, this casserole will quickly become a new favorite for lazy weekend mornings or special occasions.

Ingredients:

• 2 cans of refrigerated vegan cinnamon rolls (about 8 rolls each)
• 1/2 cup non-dairy milk (such as almond or oat milk)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp cinnamon (optional, for extra flavor)
• 1/4 cup chopped pecans or walnuts (optional)

For the glaze:

• 1/2 cup powdered sugar
• 1 tbsp non-dairy milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Open the cans of cinnamon rolls and cut each roll into quarters. Arrange the pieces in the prepared baking dish.
3. In a small bowl, whisk together the non-dairy milk, maple syrup, vanilla extract, and cinnamon (if using).
4. Pour the liquid mixture evenly over the cinnamon roll pieces, ensuring they are well coated. If desired, sprinkle chopped nuts on top for added texture and flavor.
5. Bake for 25-30 minutes, or until the casserole is golden brown and bubbling around the edges.
6. While the casserole is baking, prepare the glaze by whisking together the powdered sugar, non-dairy milk, and vanilla extract until smooth.
7. Once the casserole is done, remove it from the oven and drizzle the glaze over the warm casserole.
8. Serve immediately while it’s warm and gooey.

This vegan cinnamon roll casserole combines the best of cinnamon rolls and casseroles in one easy, comforting dish. It’s perfect for lazy Sundays or holiday brunches when you want something indulgent without a lot of effort. The gooey cinnamon rolls soak up the sweet syrupy glaze, creating a dish that’s rich, flavorful, and satisfying. With a drizzle of glaze on top, it’s the ultimate sweet breakfast or dessert. Your family and friends will love how easy and delicious it is, and it’s sure to become a staple in your weekend baking routine.

Vegan Lemon Poppy Seed Bread

This vegan lemon poppy seed bread is light, airy, and bursting with the fresh, zesty flavor of lemon. The subtle crunch of poppy seeds complements the tangy lemon flavor perfectly, making this bread a delightful treat for any occasion. Whether you serve it for breakfast, brunch, or as a snack, this bread offers a refreshing twist on a classic favorite. It’s quick and easy to prepare, and the bright citrus flavor makes it a perfect choice for a Sunday morning bake.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup poppy seeds
• 1/2 cup sugar
• 1/4 cup vegetable oil or melted coconut oil
• 1/2 cup non-dairy milk (such as almond or oat milk)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

For the glaze:

• 1/2 cup powdered sugar
• 2-3 tsp fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, combine the sugar, oil, non-dairy milk, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. While the bread is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
8. Drizzle the glaze over the cooled bread before slicing and serving.

This vegan lemon poppy seed bread is a refreshing, citrusy delight that adds a burst of brightness to your Sunday mornings. The combination of lemon juice and zest gives it a sharp, refreshing flavor that pairs beautifully with the crunchy poppy seeds. It’s a simple yet elegant recipe that’s perfect for a light snack or an afternoon tea. The glaze adds a touch of sweetness without being overwhelming, making this bread a well-balanced treat. It’s easy to make, and its light texture and vibrant flavor will make it a favorite for your family and friends.

Vegan Blueberry Muffin Loaf

This vegan blueberry muffin loaf is a hybrid of two beloved baked goods: fluffy blueberry muffins and soft, moist loaf bread. It’s a quick and easy recipe that doesn’t require any fancy equipment, yet it results in a bakery-style treat perfect for any occasion. The sweet burst of juicy blueberries, combined with the light texture of the loaf, makes this a delightful breakfast, snack, or dessert. The loaf is naturally sweetened, and the added touch of lemon zest makes it a refreshing and flavorful vegan option for a Sunday bake.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup blueberries (fresh or frozen)
• 1/2 cup sugar (coconut sugar or cane sugar)
• 1/4 cup vegetable oil or melted coconut oil
• 1/2 cup non-dairy milk (such as almond or oat milk)
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, mix the sugar, oil, non-dairy milk, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
4. Combine the wet ingredients with the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This vegan blueberry muffin loaf is a perfect balance of soft, moist bread and sweet, juicy blueberries. With a hint of lemon zest, it provides a refreshing and light flavor that makes it perfect for any occasion. Whether you enjoy it as a quick breakfast or a comforting afternoon snack, this loaf is versatile and easy to make. It’s an ideal choice for vegan baking, and the combination of fruit, lemon, and the light, tender loaf texture will have everyone coming back for more.

Vegan Chocolate Chip Banana Bread

This vegan chocolate chip banana bread is the ultimate comfort food for anyone with a sweet tooth. Ripe bananas and rich chocolate chips make for the perfect combination, while the soft, moist texture ensures every slice melts in your mouth. It’s a simple, one-bowl recipe that uses pantry staples and ripe bananas to create a delicious treat. Whether you’re enjoying it with a cup of coffee or serving it as a dessert, this banana bread is a go-to for any vegan baker and a fantastic Sunday bake.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar (coconut sugar or cane sugar)
• 1/4 cup vegetable oil or melted coconut oil
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1/4 cup non-dairy milk (such as almond or oat milk)
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the mashed bananas, sugar, oil, non-dairy milk, vanilla extract, and apple cider vinegar. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Fold in the chocolate chips, ensuring they’re evenly distributed in the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan chocolate chip banana bread is the perfect balance of sweetness and moisture. The ripe bananas create a naturally sweet and soft loaf, while the chocolate chips add a decadent, melty bite. It’s simple to prepare and requires only one bowl, making it an easy go-to recipe when you need a quick vegan treat. Whether enjoyed as a breakfast, snack, or dessert, this banana bread will delight everyone with its rich, comforting flavors. It’s a wonderful addition to any Sunday baking routine and will surely become a family favorite.

Vegan Apple Cinnamon Oatmeal Cookies

These vegan apple cinnamon oatmeal cookies are a wholesome, comforting treat that combines the goodness of oats, apples, and cinnamon into a delicious, chewy cookie. Perfect for an afternoon snack or a healthy dessert, these cookies are packed with fiber and flavor. The apple adds natural sweetness, while the cinnamon and oats create a warm, hearty texture. They’re easy to make and don’t require any fancy ingredients, making them a perfect option for vegan baking on a Sunday.

Ingredients:

• 1 cup rolled oats
• 1 cup whole wheat flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup vegetable oil or melted coconut oil
• 1/4 cup non-dairy milk (such as almond or oat milk)
• 1 tsp vanilla extract
• 1/2 cup diced apples (peeled and cored)
• 1/4 cup raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, flour, cinnamon, baking soda, and salt.
3. In a separate bowl, mix together the sugar, oil, non-dairy milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the diced apples and raisins (if using).
6. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten the cookies slightly with the back of a spoon and bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These vegan apple cinnamon oatmeal cookies are a perfect combination of soft, chewy, and wholesome. The oats provide heartiness, while the apples add a fresh, sweet bite, and the cinnamon infuses each cookie with warmth and spice. They’re a healthy, vegan-friendly option that’s easy to prepare and makes for a great snack or dessert. The inclusion of raisins adds a little extra sweetness, but it’s totally optional. Whether you’re baking for a family gathering or just craving a cozy treat, these cookies are the perfect choice to brighten up your Sunday.

Vegan Carrot Cake Muffins

These vegan carrot cake muffins are a wonderful combination of rich, spiced flavor and moist texture, making them a perfect treat for a Sunday bake. Packed with freshly grated carrots, warm spices like cinnamon and nutmeg, and a touch of sweetness, they’re a healthy alternative to traditional carrot cake. These muffins are also free from eggs and dairy, making them a delicious option for vegan bakers and those with dietary restrictions. They are perfect for breakfast, a snack, or even dessert, and their light sweetness will leave you craving more.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup vegetable oil or melted coconut oil
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 cup grated carrots (about 2 medium carrots)
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with oil.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine the sugar, oil, applesauce, and vanilla extract. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrots, walnuts, and raisins if using.
6. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These vegan carrot cake muffins are everything you love about carrot cake, but in a convenient muffin form. The combination of sweet carrots, warm spices, and optional nuts and raisins gives these muffins a delightful, comforting flavor. They are incredibly easy to make, with no special equipment needed, and are perfect for meal prepping or enjoying on a lazy Sunday morning. The moist texture and rich taste make these muffins irresistible, and they’re a great way to enjoy a healthier, plant-based twist on a classic favorite.

Vegan Lemon Poppy Seed Scones

These vegan lemon poppy seed scones are a refreshing and light treat perfect for a Sunday brunch. The tartness of lemon combined with the slight crunch of poppy seeds creates a unique flavor that’s both zesty and satisfying. The scones are tender and crumbly with just the right amount of sweetness, and their vegan ingredients make them accessible for anyone following a plant-based lifestyle. Whether paired with your morning tea or enjoyed as an afternoon snack, these scones are an elegant yet simple vegan treat to add to your baking repertoire.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup coconut sugar or cane sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup poppy seeds
• 1/4 cup vegan butter or coconut oil, cold and cubed
• 1/2 cup non-dairy milk (such as almond or oat milk)
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. Add the cold vegan butter (or coconut oil) to the dry ingredients and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the non-dairy milk, lemon zest, lemon juice, vanilla extract, and apple cider vinegar.
5. Pour the wet ingredients into the dry mixture and stir until just combined. The dough should be slightly sticky but not wet.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough into a 1-inch thick round.
7. Use a sharp knife to cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 18-20 minutes, or until the scones are golden brown on top and cooked through.
9. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These vegan lemon poppy seed scones are an absolute delight, combining zesty lemon with the unique texture of poppy seeds for a refreshing twist on a classic scone. Their crumbly texture and just the right amount of sweetness make them perfect for a tea-time treat or a light breakfast. Easy to make and perfect for sharing, they’re a wonderful addition to any vegan baker’s repertoire. Whether you enjoy them on a cozy Sunday morning or pack them up for an afternoon picnic, these scones are sure to impress with their flavor and texture.

Vegan Pumpkin Spice Bread

This vegan pumpkin spice bread is a seasonal favorite that brings the flavors of autumn right into your kitchen. With a perfect blend of pumpkin, cinnamon, nutmeg, and cloves, it’s a warm, comforting loaf that makes the perfect accompaniment to a cup of coffee or tea. The rich, moist texture and natural sweetness of pumpkin make this bread an irresistible treat. This easy-to-make, one-bowl recipe is perfect for Sunday baking, and it’s sure to become a favorite in your vegan baking collection, especially during the fall months.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup vegetable oil or melted coconut oil
• 1 cup pumpkin puree (canned or homemade)
• 1/4 cup non-dairy milk (such as almond or oat milk)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, mix the sugar, oil, pumpkin puree, non-dairy milk, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fold in the chopped walnuts or pecans, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This vegan pumpkin spice bread is a perfect autumn treat that combines the comforting flavors of pumpkin and spices in a soft, moist loaf. The natural sweetness of the pumpkin makes this bread perfect for breakfast, snack time, or even as a dessert. It’s easy to prepare and offers a wonderful way to celebrate the flavors of the fall season. With its warm spices and delightful texture, this bread is a must-have recipe for anyone who loves cozy, homemade vegan treats.

Note: More recipes are coming soon!