Gluten Free Vegan Recipes Baking: Easy & Delicious Ideas

Baking is a joyful process, but if you’re gluten free and vegan, it can feel daunting to find recipes that are both delicious and accessible. Whether you’re managing allergies or embracing a plant-based lifestyle, gluten free vegan baking brings together wholesome ingredients to create treats everyone can enjoy.

From fluffy muffins to chewy cookies and crusty breads, there’s no need to compromise on taste or texture. This blog post highlights a collection of tried-and-true gluten free vegan baking recipes that are simple, family-friendly, and perfect for any occasion.

Along the way, you’ll discover helpful tips, adaptable ingredient swaps, and creative ways to make classic favorites without gluten, dairy, or eggs. Let’s transform your kitchen into a haven for inclusive, mouthwatering baked goods!

Why You’ll Love This Recipe

• Inclusive & Allergy-Friendly: These recipes are crafted for everyone—no gluten, no dairy, no eggs, and no animal products.
• Easy to Make: The steps are beginner-friendly, with clear instructions and common pantry staples.
• Delicious Results: Enjoy treats that are moist, fluffy, and full of flavor—no one will guess they’re gluten free and vegan!
• Adaptable: With simple swaps, you can customize each recipe to suit your tastes and dietary needs.
• Perfect for Sharing: Bring these baked goods to any gathering and watch them disappear—everyone can indulge.

Gluten Free Vegan Banana Bread

Ingredients

Equipment

• 9×5 inch loaf pan
• Mixing bowls (large and medium)
• Whisk and spatula
• Measuring cups and spoons
• Oven mitts
• Wire cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease or line your loaf pan with parchment paper for easy removal.
2. Mash the bananas in a large mixing bowl until mostly smooth. Add the coconut sugar, plant milk, melted coconut oil, and vanilla extract. Whisk until well combined.
3. Combine dry ingredients in a separate bowl: gluten free flour, baking powder, baking soda, cinnamon, and salt. Mix well.
4. Fold the dry mixture into the wet ingredients using a spatula. Stir until just combined; do not overmix. If using walnuts or chocolate chips, gently fold them in now.
5. Transfer the batter to the prepared loaf pan. Smooth the top with a spatula.
6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent with foil during the last 15 minutes.
7. Cool in the pan for 10–15 minutes, then remove and let cool completely on a wire rack before slicing.
8. Enjoy your gluten free vegan banana bread warm or at room temperature!

Tip: Overripe bananas work best for maximum sweetness and moisture.

Tips & Variations

• Nut-Free: Skip the walnuts or use pumpkin or sunflower seeds for crunch.
• Oil-Free: Replace coconut oil with unsweetened applesauce for a lighter loaf.
• Flavor Boost: Add orange zest, a dash of nutmeg, or swirl in almond butter for a twist.
• Make it a Muffin: Pour batter into a lined muffin tin and bake for 20–25 minutes.
• Storage: Wrap tightly and store at room temp for 2 days, or refrigerate for up to a week.

Nutrition Facts

(Values are approximate and may vary based on ingredients used.)

Serving Suggestions

• Enjoy a warm slice with your morning coffee or tea.
• Spread with a little almond or sunflower seed butter for extra protein.
• Pair with a bowl of Low Calorie Vegetable Soup for a cozy lunch.
• Top with fresh berries or banana slices for a naturally sweet breakfast.

Gluten Free Vegan Chocolate Chip Cookies

Ingredients

Equipment

• Baking sheet
• Parchment paper or silicone mat
• Mixing bowl
• Whisk and spatula
• Measuring cups and spoons
• Wire cooling rack

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone baking mat.
2. Mix together coconut oil (or vegan butter) and coconut sugar in a bowl until creamy. Add applesauce and vanilla extract; whisk until fully incorporated.
3. Add dry ingredients: Stir in gluten free flour, baking soda, and salt until a dough forms (it will be slightly sticky).
4. Fold in chocolate chips evenly throughout the dough.
5. Scoop heaping tablespoons onto the prepared baking sheet, spacing about 2 inches apart.
6. Bake for 11–13 minutes until edges are set and cookies are lightly golden. Centers may look slightly soft; they will firm up as they cool.
7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Quote: “These cookies are a hit with everyone, even those who aren’t gluten free or vegan!”

Tips & Variations

• Nut-Free: Use sunflower seed butter instead of coconut oil for a different texture.
• Chocolate Swap: Try adding dried cranberries, chopped walnuts, or vegan white chocolate chips.
• Chewy vs. Crisp: For chewier cookies, slightly underbake; for crispier, bake an extra 1–2 minutes.
• Storage: Keep in an airtight container at room temp for 4–5 days or freeze for up to 2 months.

Nutrition Facts

(Values are approximate.)

Serving Suggestions

• Pair with a glass of homemade Vegan Chocolate Milk for a classic treat.
• Use two cookies and a scoop of vegan ice cream for a delicious sandwich.
• Crush and sprinkle over Vegan Soft Serve.

Gluten Free Vegan Blueberry Muffins

Ingredients

Equipment

• 12-cup muffin tin
• Muffin liners
• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Wire cooling rack

Instructions

1. Preheat oven to 375°F (190°C). Line your muffin tin with paper liners.
2. Mix dry ingredients: Whisk together gluten free flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. Combine wet ingredients: In a medium bowl, whisk plant milk, applesauce, melted coconut oil, and vanilla (plus lemon zest if using).
4. Add wet to dry: Pour the wet mixture into the dry ingredients and mix gently until just combined. Do not overmix.
5. Fold in blueberries carefully to avoid breaking them up too much.
6. Divide batter evenly among muffin cups, filling each about 3/4 full.
7. Bake 22–25 minutes or until tops are golden and a toothpick inserted comes out clean.
8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Tip: If using frozen blueberries, do not thaw before folding into the batter.

Tips & Variations

• Berry Swap: Try raspberries, blackberries, or diced strawberries for variety.
• Extra Crunch: Sprinkle tops with sliced almonds or pumpkin seeds before baking.
• Mini Muffins: Use a mini muffin tin and bake for only 12–15 minutes.
• Storage: Store in an airtight container at room temp for 3 days or freeze for 2 months.

Nutrition Facts

(Values are approximate.)

Serving Suggestions

• Enjoy as a grab-and-go breakfast or snack.
• Pair with Vegan Bechamel Sauce on the side for a savory-sweet brunch spread.
• Serve warm with a dollop of coconut yogurt and extra berries.

More Gluten Free Vegan Baking Inspiration

• Vegan Bread Machine Recipe for Soft, Delicious Loaves
• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious (swap flour for GF blend!)
• Recipes with Coconut Flour Vegan: Easy & Delicious Ideas

Conclusion

Gluten free vegan baking is more than possible—it’s utterly enjoyable and delicious. With the right ingredients and a little patience, you can create bakery-worthy treats that everyone will love.

The recipes here offer a great starting point, but don’t be afraid to experiment: swap fruits, add spices, or try new gluten free flours. Remember, each baking adventure brings new flavors and textures to your table.

Whether you’re making banana bread for breakfast, cookies for dessert, or muffins for on-the-go snacks, these recipes are sure to bring smiles all around. Happy baking—and don’t forget to check out more plant-based inspiration throughout the site!

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