Vegan “Sour Cream” Scones


People always assume that because I have a food blog I must’ve be born with a God-given talent for cooking and baking. For most of my life however, I was actually seriously lacking in my culinary abilities and for that I blame my mom. #SorryMom

When I was growing up, my mom was like Sandra Lee -minus all the booze and tablescapes. (Oh but you know I was down for some tablescaping, girl.) When time allowed for a home cooked meal she would pull out the gravy mix, smack a can of biscuits against our apartment’s laminate counter, scramble up some eggs and pull a meal together the semi-homemade way. Very few things she made were ever from scratch but don’t get me wrong, they were still pretty tasty. Her recipes just really weren’t recipes though. There wasn’t much skill in what she was doing so there wasn’t much to be taught. Lacking proper skills and inspiration, I ended up just steering clear of the kitchen altogether -until I became an adult, that is.

Sometime in my early 20s, after spending way too many hours watching Food Network and Cooking Channel, I suddenly found myself quite enthralled with the idea of really learning how to cook and bake. I just couldn’t see myself not having such skills for the rest of my life so, one recipe at a time, I learned, and the very first recipe that I not only taught myself but actually mastered was a recipe for cream scones. It’s been a favorite of mine ever since.

Cream scones are just what their name implies -scones made using heavy cream for a rich, decadent flavor. They’re really good but they’re so not vegan. With the recipe being so near and dear to my heart though, of course it was destined to be veganized (and made healthier while I was at it) and that’s exactly what I just did. In this vegan version, which is just as rich and decadent as the original, I opted to use vegan “sour cream” in place of the heavy cream. The “sour cream” maintains the creamy, slightly tart flavor profile of the original while also giving the scones a good bit of moisture so that they’re not dry and crumbly. This recipe, just like the original, is a good base recipe should you want to add berries, fruit, nuts, chocolate, or whatever else to it -this time I added dried cherries.

It all gets started with you preparing some Ener-G egg replacer for use in a moment. You can also preheat your oven to 425 degrees.


Next, in a large bowl, you’re going to combine the 2 flours with the baking powder, baking soda, and salt.


To the dry ingredients you will now add in the “sour cream,” “butter,” sugar, Ener-G, and vanilla. Using two forks or a pastry cutter, blend the ingredients together until just combined.


Dump the dough out onto a lightly floured surface -I love using a marble pastry board because it helps keep the “butter” cold which is important in pastries like this. Knead the dough a little to fully bring it together and incorporate any loose flour.


Now, remember how I said that I made this batch with dried cherries? If you’re adding anything like that to your scones then this step is for you. If not, you can skip this step.

Pat the dough out to about a half an inch thick then press in whatever additional elements you want. I would recommend that you add in no more than 1 cup total of additional goodies so plan accordingly if you’re adding multiple things. Once everything has been pressed in, fold the dough sheet over onto itself sealing in all of the goodness.


Add a little more flour to your surface to prevent sticking then form the dough into a flattened disk shape that is about an inch and a quarter to an inch and a half thick. Using a large knife, slice the dough in halves until you get 8 even triangular pieces. Gently pick up each piece and place it onto a large sheet pan that has been lined with parchment paper. Bake the scones in your preheated oven for 14 minutes.


When they’re done they’ll have lightly golden tops and medium golden bottoms.


Transfer your scones to a cooling rack to cool slightly before icing.

To make the icing, combine powdered sugar with coconut oil, water, and vanilla in a small bowl. Use a fork to drizzle the icing over the slightly cooled scones. (With the 4th being right around the corner, I chose to add star sprinkles to my scones before the icing set!)




Vegan 'Sour Cream' Scones

  • Servings: 8
  • Time: 35 minutes
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Credit: Compassion is the Secret Ingredient,


  • Ener-G egg replacer for 2 eggs
  • 1 cup all-purpose flour + more for board
  • 1/3 cup coconut flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup vegan “sour cream”
  • 8 tablespoons vegan “butter”
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla + an additional 1/8 teaspoon for icing
  • 1 cup of berries, fruit, nuts, chocolate chips, etc. (optional)
  • 1/3 cup powdered sugar
  • 1/2 tablespoon coconut oil, melted
  • 1/2 tablespoon water


  1. Prepare the Ener-G egg replacer, in accordance with the instructions on the packaging, for 2 eggs. Set aside. Preheat oven to 425 degrees and prepare a large sheet pan by lining it with parchment paper.
  2. In a large bowl, whisk together the 2 flours with the baking powder, baking soda, and salt. Add in the “sour cream,” “butter,” sugar, Ener-G prepared a moment ago, and 1/2 teaspoon vanilla. Using two forks or a pastry cutter, blend the ingredients together until just combined.
  3. Dump the dough out onto a lightly floured surface and knead it a little to fully bring it together and incorporate any loose flour. If adding extra stuff like berries or nuts, pat the dough out to about a half an inch thick then press in whatever additional elements you want. Once everything has been pressed in, fold the dough sheet over onto itself sealing in all of the extras.
  4. Lift up the dough and add a little more flour to surface to prevent sticking. Re-form the dough into a flattened disk shape that is about an inch and a quarter to an inch and a half thick. Using a large knife, slice the dough in halves until you get 8 even triangular pieces. Gently pick up each piece and place it onto the lined sheet pan. Bake the scones for 14 minutes. When done, let scones cool slightly before icing.
  5. To make icing, combine powdered sugar with coconut oil, water, and 1/8 teaspoon vanilla in a small bowl. Stir until smooth then use a fork to drizzle over the slightly cooled scones. Scones will keep fresh in an airtight container at room temperature for 2-3 days.

Vegan Double Chocolate Muffins


Coffeehouses across the nation serve up a multitude of muffins each day and, while they are all damn tasty, one muffin reins supreme in my mind -the double chocolate muffin. This chocolatey delight is pretty much a chocolate cupcake left naked. In other words, it’s a socially acceptable way to eat a cupcake for breakfast. (Should you need that kind of approval.) But alas, I just can’t find these beauties (made vegan) anywhere near me so I’ve had to resort to making my own.

My super easy version of this coffeehouse classic includes 2 very special ingredients: black beans and instant espresso.


Stay with me now. I swear, on the life of my stand mixer, that you can’t tell there are black beans in these muffins. So why even put them in there? Because they add a bunch of good stuff like iron, fiber, and protein, among other things. What about the espresso, why add that? The espresso amplifies the chocolate flavor, helps perk you up just a little, and adds a nice amount of bitterness to balance out the sweetness. These 2 ingredients make this recipe.

Whether for breakfast or for a snack, these deliciously decadent muffins are sure to satisfy your craving for chocolate while being a healthier alternative to traditional double chocolate muffins. And ladies, these are the best thing when you’re dealing with “girl flu.” #ChocolateAndIronForTheWinBitches

To begin with, I get the espresso powder doing its thing by mixing it with a some hot water. Then I set it aside until I’m ready for it.


Next, I whisk the dry ingredients together in a large bowl and then set that aside until I need it. Be sure to whisk like you mean it and break down any clumps of cocoa powder you may have, otherwise your muffins won’t come together as nicely in the end.


Now it’s time to get the wet ingredients, including the black beans and the espresso mixture, combined. For this I like to use my blender to get them all nice and smooth. Blending will especially be useful in helping to break down the black beans so that they become “hidden” in your muffins. If you don’t have a blender you could try using an immersion blender (aka stick blender), if you have one of those, otherwise perhaps plan to borrow someones blender and in return give them some of your muffins. (There’s enough to share and sharing is caring after all.)


Once you’ve achieved liquidy goodness with the wet ingredients, you’re going to add them into the dry ingredients and stir just a little to start combining the two parts. Then, toss in the chocolate chips and fold everything together until fully combined.



When fully combined, the batter will look heavenly. Seriously, if I could fill a bathtub with this mixture I would do it in a heartbeat. It’s so fluffy and luscious. I simply can’t stop looking at it. It’s gorgeous, isn’t it?


After you’ve regained your composure, you can scoop the batter into your lined muffin pan. Be generous in filing the cups up -I fill them 3/4 of the way up, sometimes just a smidge more than that. The muffins will rise but up, not out, so don’t worry about them expanding onto the top of the pan and getting stuck or burning.


Bake ’em for 15 minutes. You’ll know they’re done when the tops are matte and firm to the touch. When they’re done, be sure to let them cool a little before serving.





Vegan Double Chocolate Muffins

  • Servings: about 16 muffins
  • Time: 35 minutes (55 minutes if you have to bake them in 2 batches)
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Credit: Compassion is the Secret Ingredient,


  • 1 tablespoon instant espresso powder
  • 1 tablespoon hot water
  • 1 3/4 cups flour
  • 1/2 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 1 (15-ounce) can of low-sodium black beans, drained and rinsed
  • 1 cup unsweetened almond milk
  • 1/2 cup sugar
  • 2 tablespoons oil
  • Substitute for 1 egg
  • 1 tablespoon lemon juice
  • 1/2 tablespoon vanilla
  • About 3/4 cup dairy-free chocolate chips


  1. Preheat oven to 400 degrees Fahrenheit and prepare a muffin pan by lining the cups.
  2. In a small bowl, combine espresso powder with hot water. Stir to combine then set aside.
  3. In a large bowl, combine flour with cocoa powder, baking powder, baking soda, and salt. Whisk vigorously until no clumps remain then set aside.
  4. In a blender, combine espresso mixture with the black beans, almond milk, sugar, oil, egg substitute, lemon juice, and vanilla until smooth. Once smooth, add the mixture to the dry ingredients and stir just a little to start combining them together. Add in the chocolate chips then fold everything together until completely combined.
  5. Spoon batter into muffin cups, filling each cup about 3/4 of the way full. Bake for 15 minutes. When done, muffin tops will be matte and firm. Transfer muffins to cooling rack and let cool slightly before serving. Muffins will keep fresh on the counter in an airtight container for 2-3 days.

Vegan Chocolate Chip Pecan Cookies


Ah, chocolate chip cookies. The cookie which seems to be on everyone’s list was never really a favorite of mine -until I went vegan, that is. A couple months into going vegan I found myself craving baked good goodness. (Say that 10 times fast!) I ended up discovering a whole section in the dairy case at WF devoted to vegan (and some gluten free) cookie dough. Every time I bought one of these little tubs of yum I had every intention on baking up all of the dough, but it never failed that every raw bit of it ended up being scooped into my mouth by the spoonful. #NoShame

Eventually I managed to drop the spoon and let the oven do it’s thing long enough to have actual chocolate chip cookies, and that’s when I began to fall in love. However, me being the ever unsatisfied, tortured-artist-esque, slightly OCD perfectionist that I am, I had to figure out a way to do one of America’s favorite cookies my way. (Which is the better way. Most of the time.)

First things first I knew that it had to be 100% vegan (obvi). I also knew that I wanted the recipe to be just like mom used to make -my mom, not yours. Then came the flash of brilliance -nuts. Pecans, to be precise. And that’s how my like-mom-used-to-make, 100% vegan, chocolate chip pecan cookies came to be. They’re simple, classic, and oh-so-good.

Whether you choose to shovel spoonfuls of raw dough in your mouth (no judgement), or manage to bake up the whole batch, is up to you. Either way, I’m sure you’ll love this recipe and I’m sure your non-vegan family and friends will love it too –mine do! Best of all, nobody would ever guess that they’re vegan (by look or taste) so if you feel the urge to drop the v-bomb on your unsuspecting audience just as they bite into your baked deliciousness you might get a, “No way!” And who doesn’t love that?


The first step is to combine the dry ingredients. Once combined, set them aside and get the wet ingredients combined.


Getting the wet ingredients combined begins with creaming the vegan butter together with the 2 sugars. I used my stand mixer for this step but you could do this by hand if you wanted to.



Once you’ve achieved creamy glory you then can add in the vanilla and the egg substitute. For most of the baking I do I prefer to use Ener-G which gets mixed with water (see below). Follow the instructions on the box for the quantity your recipe (in this case, this recipe) calls for, and don’t worry if you’ve got some clumps -the mixer will work those out for you.


After all of your wet ingredients have been combined you can then add the dry to the wet. I add it a 1/2 cup at a time while my mixer is on it’s lowest speed. After all of the dry has been added in I then turn the mixer up a notch or two for just just a few seconds to make sure the dough is smooth and well combined.


Now you can add in the chocolate chips and the pecans but be sure to fold those in together by hand so as to not overwork your dough. To transform the raw dough into cookies (should you wish to do that) I first use a 1″ cookie scoop to get a little dough.

Using a cookie scoop is not necessary (you could just use a spoon or two) but I highly recommend you use one. Using a cookie scoop helps to insure that all of your cookies are the same size so that they all bake up at the same time. And it’s not like cookie scoops are super expensive. And they’re fun to use. And they’re shiny. Okay, I’m done now, but seriously get yo’self one.

Plop your ball of dough out into the palm of your hand and then form it into a flattened disk.


Place the disks on 2 parchment-lined cookie sheets (aka sheet pans), fairly close together but not touching. They will spread but only ever so slightly so you can pack them in pretty good. Bake ’em off and you’re almost done.


Once you’ve taken them out of the oven you must resist the urge to grab one right away. They need to rest for a bit (10-15 minutes) on the pan so that they don’t just fall apart in your hand -unless that’s what you’re going for, I mean. You do you, boo.


Once they’ve had a good rest you can then transfer them to an airtight container, where they’ll keep for about 3 days, or simply transfer them to your mouth while they’re still a little warm and melty.



Vegan Chocolate Chip Pecan Cookies

  • Servings: about 40 (3-inch) cookies
  • Time: 50 minutes
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Credit: Compassion is the Secret Ingredient,


  • 3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks of vegan butter, softened
  • 1 cup white sugar
  • 1/2 cup brown sugar, packed
  • Substitute for 2 eggs (I used Ener-G!)
  • 1 1/2 teaspoons vanilla
  • 3/4 cup dairy-free chocolate chips
  • 3/4 cup pecans, chopped


  1. Preheat oven to 350 degrees Fahrenheit and prepare 2 cookie sheets by lining them with parchment paper.
  2. In a medium bowl, whisk flour, baking soda, and salt together until combined. Set aside.
  3. In a stand mixer cream the butter together with the 2 sugars until smooth and creamy. About 1 minute on low-medium speed. Add in the egg replacer and vanilla and beat for 1 more minute to combine.
  4. With mixer on lowest speed, add the dry mixture to the wet mixture, a 1/2 cup at a time. Allow each addition to work in a little before adding the next. When all of the dry mixture has been added turn the speed up 1 or 2 levels for just 1 minute more.
  5. Remove bowl from stand mixer and by hand, fold in the chocolate chips and the pecans.
  6. Using a 1″ (small) cookie scoop, scoop out a ball of dough into your hand then form it into a flattened disk shape. Place the disks onto your cookie sheets then bake for approximately 15 minutes. Cookies will still be a little soft and lightly golden-brown on the bottom when they’re done.
  7. Let the cookies rest on the pan for 10-15 minutes before transferring to an airtight container. Cookies will keep fresh for about 3 days when stored properly.