These fluffy Vegan Biscuits are made with only 7 ingredients, yet they have a rich and flaky texture with a delicate, buttery flavor. This holiday side is so crave-worthy and easy to make, you never knew vegan baking could be so good!
It’s official: the holidays are upon us! And if you’re anything like me, your holidays wouldn’t be complete without some sort of yummy carbs, be it biscuits, dinner rolls , mashed potatoes … you get the idea. So, in addition to all the other divine and delicious recipes I’ve shared, I bring you these Vegan Biscuits.
Why You’ll Love This Vegan Biscuits Recipe
- Biscuits everyone can eat . As written, this vegan biscuit recipe will work for anyone with a dairy allergy or sensitivity, and I’ve also successfully made it with gluten-free flour, so you can make that swap too if needed. (They just rise a little less.) This way, everyone at the table can enjoy a biscuit with their dinner!
- Simple as can be . These vegan biscuits are made with only 7 ingredients, and come together in a snap. In just 25 minutes, you’ll be putting these flaky, buttery biscuits on your table.
- Flaky and buttery . These biscuits are every bit as delicious as the traditional recipe, with buttery flavour and flaky layers.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Flour – You’ll need about 2 cups, plus extra for rolling and cutting.
- Baking powder and baking soda – Using both of these gives the biscuits a great flaky texture and a good rise. Be sure not to mix them up, and always test them first .
- Sea salt – Remember that sea salt is coarser than table salt. I always recommend using sea salt for my recipes; if you’re not, you’ll need to reduce the amount so it isn’t too salty.
- Vegan butter – The vegan butter should be very cold so that it melts only during the baking and creates that flaky, tender biscuit texture.
- Vegan milk – This should be cold as well, to help keep the butter cold and produce a light biscuit.
- Vinegar – You can use regular vinegar or apple cider vinegar. The vinegar helps to activate the baking soda, and it also adds a slight tang, similar to the flavour of a buttermilk biscuit.
How to Make Vegan Biscuits
Mix dry ingredients, add butter.
- Prep oven, butter and baking sheet . Preheat your oven to 425°F (220°C). Place the butter in the freezer until your oven preheats. Line a baking sheet with a silicone baking mat or a well-greased piece of parchment paper (I highly recommend using a silicone mat for this). Don’t start the process until your oven is already preheated, to ensure your biscuits go in at the best temperature.
- Combine milk and vinegar . In a small bowl or jar, stir together the apple cider vinegar and the vegan milk. It will curdle.
- Whisk dry ingredients and add butter . In a bowl, whisk the flour, baking powder, baking soda and sea salt until thoroughly combined. Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, a fork, or your hands, mix everything together until it resembles coarse, sandy crumbs.
- Add milk mixture . Make a well and add in the milk, folding and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet, but it might be slightly sticky.
Turn out dough.
- Turn dough out and fold to create layers . Flour a flat surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into a 1-inch thick rectangle. Sprinkle some flour on top, then fold the dough over onto itself. Using your hands, press it down into a flat rectangle again. Turn the dough 90 degrees, then fold it onto itself again. Flatten again. Repeat up to 5 times. This helps to create layers in the biscuits when they rise. Finish with a dough that is rectangular and at least 1 inch high.
Cut out biscuits.
- Cut out the biscuits . Using a biscuit cutter, a drinking glass, or the lid of a mason jar, cut the biscuits as close as possible to each other. Place the cutting tool straight down onto the dough; don’t twist it, since that can affect the layers. Place the biscuits one by one onto the baking sheet, just touching (this helps them rise). Repeat with the extra dough until you have 6 biscuits. You may have to push some scraps back together to form all the biscuits.
- Bake . Bake for 15 to 17 minutes, until golden and fluffy. Remove from the oven. Feel free to brush with more vegan butter onto the biscuits as soon as they come out, if desired. Let them cool slightly before serving.
Tips for the Best Vegan Biscuits
- Get the right flour/butter texture . I call this coarse, sandy crumbs. Another way to say it is that the butter should be broken down into the dry ingredients, but not all the way. Rather than a smooth paste or evenly-textured mix, you should have bits of flour-coated butter from the size of a poppy seed, up to the size of a corn kernel.
- Get the right dough texture . Don’t overwork the dough. You want to gently stir and fold until it just starts to come together in a big, messy ball. That way you get a nice shaggy dough, which means that it’s not dry, but not too wet either.
- Change it up . While the default is basically cutting these into a circle, you can also try cutting them into squares. I often do this, because it eliminates the problem of putting the scraps back together without overworking the dough or losing the layers you folded into it.
- Make it sweeter . Another nice alternative is to make these vegan biscuits a little bit sweet. Try stirring a tablespoon or so of sugar (or your favourite granulated sweetener) into the dry ingredients. A slightly sweetened biscuit makes a nice base for a strawberry shortcake or other dessert!
How to Store Leftovers
- Refrigerator : Leftover vegan biscuits can be stored in the refrigerator for up to a week. Wrap them tightly in plastic wrap to keep them as fresh as possible. They are tastiest if you reheat them or toast them before serving!
- Freezer : Place leftovers in freezer bags and push as much air out as possible before sealing. If you can individually wrap the biscuits in plastic wrap before sealing them in freezer bags, they will keep even better. Store them in the freezer for up to 3 months. Thaw completely before serving.
More Southern Vegan Recipes
- Baked Vegan Mac and Cheese
- Vegan Sweet Potato Pie
- Southern Sweet Tea
- Cornbread Pudding
- Vegan Fried Chicken
If you try these Vegan Biscuits please let me know in the comment section below, or tag me on Instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Ingredients
- 2 cups flour , 240g
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- ½ cup very cold vegan butter
- 1/2 cup cold vegan milk , 120mL
- ½ tablespoon vinegar , regular or apple cider vinegar
- Up to ⅓ cup extra flour for rolling and folding
Equipment
- Oven
Instructions
- Preheat the oven to 425°F/220°C. Place the butter in the freezer until your oven preheats.
- Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).
- In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
- In a bowl, whisk the flour, baking powder, baking soda and sea salt until thoroughly combined.
- Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
- Make a well and add in the milk, folding gently and stirring gently with a wooden spoon.You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
- Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into a 1 inch tall rectangle. Sprinkle some loose flour on top, then fold the dough over onto itself. Using your hands, press down into a flat rectangle again. Turn the dough 90 degrees, then fold onto itself again. Flat again. Repeat up to 5 times; this helps to create layers in the biscuits when they rise.
- Finish with a dough that is rectangular and 1 inch high, no lower than that.
- Using a lid of a mason jar, a drinking glass, or a biscuit cutter, cut out biscuits as close as possible to each other. Place the cutting instrument straight down onto the dough; don’t twist it since that can affect the layers. Place one by one onto the baking sheet. Repeat with the extra dough until you have 6 biscuits. You may have to push some scraps back together to form all the biscuits.
- Let the biscuits touch on the baking sheet (this helps them while rising).
- Bake for 15 to 17 minutes until golden and fluffy.
- Remove from the oven. Feel free to brush with more vegan butter as soon as they come out. Let them slightly cool and serve. Enjoy!
Notes
- Get the Right Flour/Butter Texture: I call this coarse, sandy crumbs. Another way to say it is that the butter should be broken down into the dry ingredients, but not all the way. Rather than a smooth paste or evenly-textured mix, you should have bits of flour-coated butter from the size of a poppy seed, up to the size of a corn kernel.
- Get the Right Dough Texture: Don’t overwork the dough. You want to gently stir and fold until it just starts to come together in a big, messy ball. That way you get a nice shaggy dough, which means that it’s not dry, but not too wet either, almost like a shaggy rug. Not the tastiest comparison, but very helpful for visuals while you’re making these.
- Change It Up: While the default is basically cutting these into a circle, you can also try cutting them into squares. I often do this, because it eliminates the problem of putting the scraps back together without overworking the dough or losing the layers you folded into it.
- Make It Sweeter: Another nice alternative is to make these biscuits a little bit sweet. Try stirring a tablespoon or so of sugar (or your favourite granulated sweetener) into the dry ingredients. A slightly sweetened biscuit makes a nice base for a strawberry shortcake or other dessert!
Vegan Biscuits
Equipment
- Oven
Ingredients
- 2 cups flour 240g
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- ½ cup very cold vegan butter
- 1/2 cup cold vegan milk 120mL
- ½ tablespoon vinegar regular or apple cider vinegar
- Up to ⅓ cup extra flour for rolling and folding
Instructions
- Preheat the oven to 425°F/220°C. Place the butter in the freezer until your oven preheats.
- Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).
- In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
- In a bowl, whisk the flour, baking powder, baking soda and sea salt until thoroughly combined.
- Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
- Make a well and add in the milk, folding gently and stirring gently with a wooden spoon.You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
- Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into a 1 inch tall rectangle. Sprinkle some loose flour on top, then fold the dough over onto itself. Using your hands, press down into a flat rectangle again. Turn the dough 90 degrees, then fold onto itself again. Flat again. Repeat up to 5 times; this helps to create layers in the biscuits when they rise.
- Finish with a dough that is rectangular and 1 inch high, no lower than that.
- Using a lid of a mason jar, a drinking glass, or a biscuit cutter, cut out biscuits as close as possible to each other. Place the cutting instrument straight down onto the dough; don’t twist it since that can affect the layers. Place one by one onto the baking sheet. Repeat with the extra dough until you have 6 biscuits. You may have to push some scraps back together to form all the biscuits.
- Let the biscuits touch on the baking sheet (this helps them while rising).
- Bake for 15 to 17 minutes until golden and fluffy.
- Remove from the oven. Feel free to brush with more vegan butter as soon as they come out. Let them slightly cool and serve. Enjoy!
Video
Notes
- Get the Right Flour/Butter Texture: I call this coarse, sandy crumbs. Another way to say it is that the butter should be broken down into the dry ingredients, but not all the way. Rather than a smooth paste or evenly-textured mix, you should have bits of flour-coated butter from the size of a poppy seed, up to the size of a corn kernel.
- Get the Right Dough Texture: Don’t overwork the dough. You want to gently stir and fold until it just starts to come together in a big, messy ball. That way you get a nice shaggy dough, which means that it’s not dry, but not too wet either, almost like a shaggy rug. Not the tastiest comparison, but very helpful for visuals while you’re making these.
- Change It Up: While the default is basically cutting these into a circle, you can also try cutting them into squares. I often do this, because it eliminates the problem of putting the scraps back together without overworking the dough or losing the layers you folded into it.
- Make It Sweeter: Another nice alternative is to make these biscuits a little bit sweet. Try stirring a tablespoon or so of sugar (or your favourite granulated sweetener) into the dry ingredients. A slightly sweetened biscuit makes a nice base for a strawberry shortcake or other dessert!
Nutrition
Vegan Biscuits https://jessicainthekitchen.com/vegan-biscuits-gluten-free/ December 9, 2020
Vegan Chocolate Sheet Cake with vegan chocolate frosting is a dessert recipe for all occasions! It’s fluffy, chocolate-y, tender and SO delicious! Whether you’re celebrating a birthday or just craving all things chocolate, this cake is the perfect choice.
Any chocolate lovers around? If so, you’re going to LOVE this Vegan Chocolate Sheet Cake! I know the holidays are usually a time for extravagant desserts, but it’s never a bad idea to sit back and enjoy a good slice of chocolate cake. I mean, one bite and you’ll know, this was the right choice.
Why You’ll Love This Chocolate Sheet Cake Recipe
- Everyday ingredients . You guys know it’s so important to me that the vegan basics I share are pantry-friendly and filled with simple ingredients. This chocolate sheet cake is exactly that.
- Simple to make . This vegan chocolate sheet cake recipe is also super easy to put together, and even easier to decorate. In fact, you might want to get some little helpers involved! Sprinkles are always appreciated by the kiddos.
- Classic flavour . You will never guess that this chocolate sheet cake is vegan! It has the same flavour and moist texture of the traditional recipe.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cake :
- Apple cider vinegar – This is for preparing the vegan buttermilk. Regular vinegar will also work if you don’t have apple cider vinegar.
- Soy milk – Any other vegan milk would also work, but I love soy for its high protein content, and because it’s thick and smooth.
- Brown sugar – You can also use cane sugar, which is sweeter than regular or brown sugar.
- All-purpose flour – I highly recommend a regular all-purpose flour. You could also make this gluten free, but it might change the texture.
- Unsweetened cocoa powder – I recommend regular high-quality unsweetened cocoa powder, not dutch processed cocoa powder (it doesn’t react the same).
- Baking powder
- Baking soda
- Sea salt – If you want to use regular salt in this chocolate sheet cake, slightly reduce the amount.
- Oil – This takes the place of butter to ensure that the cake is nice and tender.
- Vanilla extract
- Warm milk + instant coffee – The coffee REALLY boosts the chocolate flavour. You can also use espresso powder. You could leave it out, but I don’t recommend it. I like to stir this into warm milk which helps to melt the ingredients, as well as dissolve the coffee.
For the Frosting :
- Unsweetened cocoa powder
- Unsalted vegan butter – It’s also okay if you use salted vegan butter, just skip the salt below! Here’s my recipe for homemade vegan butter .
- Vanilla extract
- Sea salt
- Powdered sugar – AKA confectioner’s sugar. You can also make your own by just blending any sugar in your blender !
- Vegan milk
How to Make Vegan Chocolate Sheet Cake
- Preheat oven and line sheet pan . Preheat the oven to 350°F/180°C. Prepare a 9×13 sheet pan by greasing and flouring or line it with parchment paper.
- Prepare buttermilk . In a jar, add the vinegar and room temperature vegan milk together to curdle to form a buttermilk.
- Combine dry ingredients . In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and sea salt.
- Mix in oil and buttermilk . Add in the oil, buttermilk, and vanilla extract.
- Warm milk and stir in instant coffee . Heat up the remaining milk in the microwave for 40 seconds (or on the stovetop until warm, not boiling). Stir the instant coffee into the milk with a whisk or fork to dissolve for about 15 seconds.
- Mix everything together . Add the milk mixture to the bowl on top of everything. Beat on medium speed with an electric mixer for no more than 1 minute, scraping down the sides of the bowl to ensure that everything is incorporated.
- Get rid of air bubbles . Pour the batter into the pan. Lightly tap on the counter three times to remove any air bubbles.
- Bake the cake . Place the pan in the center of the middle rack in your oven. Bake for 25 to 30 minutes. Remove from the oven and allow to cool completely.
- Make the frosting . Add the cocoa powder, vegan butter, 2 1/2 cups of the powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer . Start mixing at low speed, gradually increasing until the frosting is thick and smooth. Add the remaining powdered sugar 1/2 cup at a time until the frosting reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.
- Decorate and serve . After cooled, frost with chocolate frosting and sprinkles. For an even more moist chocolate sheet cake, brush with simple syrup before adding the frosting!
Tips for Success
- Weigh the flour . I highly suggest using a kitchen scale for this! It gives you the most accurate results.
- Sift the dry ingredients . This will ensure that you remove any lumps in the flour and cocoa, and that you get a smooth, tender chocolate sheet cake!
- Don’t over-mix the batter . Over-mixing the batter can make the cake too dense because of the gluten that activates in the flour. Just mix enough to combine all of the ingredients together.
- Sift your powdered sugar . Be sure to sift your powdered sugar before making your frosting! This makes such a tremendous difference to the consistency of the frosting.
- Avoid thick frosting . You don’t want the frosting to be runny, but you also want it to spread easily across the top of the cake. If your frosting turns out to be too thick, try adding a splash of milk to it.
Cake Decorating Ideas
What’s the best way to decorate a cake? Well, you can’t really go wrong, but here’s some inspiration to get you brainstorming:
- Sprinkles . They’re so colorful and fun! Plus, kids love to decorate with them almost as much as they love to eat them.
- Chocolate Shavings . Triple chocolate sheet cake anybody?
- Berries . Raspberries, strawberries, and cherries are all great choices.
- Chopped nuts . I would recommend walnuts, or maybe even pecans.
How to Store Leftover Cake
- Room temperature/refrigerator : Leftover vegan chocolate sheet cake should be stored in an airtight container. If you’re going to eat the rest of it fairly quickly, it should be fine at room temperature, but you can also keep it in the fridge for 4-5 days if you need to.
- Freezer : The cake can be frozen in an airtight container, or tight layers of plastic/reusable wrap or even in parchment paper with foil covering it for up to 2 months, as long as you haven’t frosted it yet.
More Vegan Cake Recipes
- Vegan Red Velvet Cake
- Vegan Coconut Cake
- Pumpkin Dump Cake
- Vegan Chocolate Cake
- Vegan Carrot Cake
Ingredients
Vegan Chocolate Sheet Cake
- 1 ½ tablespoons apple cider vinegar , or regular vinegar
- 1 cup soy milk , or other vegan milk (240mL), room temperature
- 2 cups brown sugar , or cane sugar (400g)
- 3 cups all-purpose flour , (360g)
- 1 cup unsweetened cocoa powder , (80g)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- ¾ cup oil , (150g)
- 1 teaspoon vanilla extract
- 1 cup warm milk (240mL) + 1 teaspoon instant coffee , mix in until dissolved – stir these together right before you need them so the milk is still warm
Vegan Chocolate Frosting
- 1 cup unsweetened cocoa powder
- ½ cup unsalted vegan butter , (softened) or salted, but don’t use the sea salt below
- 1 teaspoon vanilla extract
- pinch of sea salt
- 2 ½-3 cups powdered sugar
- ⅓ cup vegan milk , (+ 1 tablespoon extra if needed)
Instructions
For the Cake
- Preheat the oven to 350°F/180°C. Prepare a 9×13 sheet pan (with sides) by greasing & flouring or lining with parchment paper (I usually just grease and flour).
- In a jar, add the vinegar and room temperature vegan milk together to curdle to form a buttermilk. Set aside.
- In a large bowl, add the sugar, flour, cocoa powder, baking powder, baking soda and sea salt. Using a whisk, whisk all the ingredients together, removing any clumps that may form.
- Add in the oil, the buttermilk mix from earlier and the vanilla extract.
- Heat up that additional milk in the microwave for 40 seconds (or on stove top until warm not boiling). You want it warm enough to dissolve but not boiling. Stir the instant coffee into it with a whisk or fork to dissolve for about 15 seconds.
- Add it to the bowl on top of everything. Beat on medium speed of electric mixer for no more than 1 minute on medium speed, scraping down the sides of the bowl once in between to ensure that everything is incorporated. You want to mix until just combined.
- Pour the batter into the pan. Tap on the counter three times lightly to remove any air bubbles.
- Place the pan in the middle rack of your oven and in the center of that rack. Bake for 25 to 30 minutes until fully baked. Remove from the oven and allow to cool completely.
- After cooled, frost with chocolate frosting and sprinkles (optional!) Enjoy! For an even more moist cake, brush with simple syrup before putting on the frosting!
For the Frosting
- Add the cocoa powder, vegan butter, 2 1/2 cups of the powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer. Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth. Add the 1/2 cup of the extra powdered sugar at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.
