#vegan-baking

#vegan-baking

As the coconut milk sits overnight, it'll accumulate a thick, solid layer at the top of the can. Remove this layer from the can (you can reserve the rest of the liquid for smoothies), and place it into a mixing bowl. Repeat with the other two cans. Add the confectioners' sugar and vanilla to the mixture. Use a hand mixer to begin whipping the frosting, starting on a low speed and increasing the speed as you go. Move the mixers around as much as possible (this will fold in air, which will make the mixture fluffier).

Follow the scent of freshly baked pastries through Victor Heights' charming Alpine Courtyard to find Bakers Bench, an all-vegan viennoiserie from Jennifer Yee. The Culinary Institute of America-trained baker began experimenting with plant-based butter alternatives while working at Echo Park's Konbi before opening Bakers Bench as a Chinatown kiosk in 2021. The bakery has settled into its new home (literally a former house) with a menu of fruit-filled Danishes, yuzu poppyseed scones, chocolate chip cookies, and some of Los Angeles's best croissants.

Pumpkins aren't just decorative gourds to carve and display during spooky season, but also a favorite ingredient for countless fall-inspired baked goods. Pumpkin pie is the most famous pumpkin-based dessert, of course, but a flaky crust and custard filling requires butter, milk, and eggs - off-limits ingredients for vegan diets. Luckily, vegans don't have to abstain from the dessert table completely,