Baking That Leaves Butter And Eggs Behind

If you are anything like us, you'll consume more baked goods in the next six weeks than you have all year.

And while we don't mind the imminent onslaught of butter, cream and chocolate, we're also aware that vegans like desserts, too. Inspired by Terri Wu's moist, dairy-free banana bread, we rounded up a few other handy resources for vegan bakers.

Veganbaking.net: This website for the DIY set includes instructional videos for how to make vegan shortening, as well as product and book reviews, recipes and a vegan bakery directory.

Post Punk Kitchen: Isa Chandra Moskowitz's blog has recipes for pumpkin bread, gingerbread cookies and pumpkin cheesecake. Moskowitz has also written a half-dozen vegan cookbooks, including one all about pie.

Joy the Baker: Joy Wilson uses plenty of butter and eggs in many of her desserts. But you can filter the recipes on her site to include only vegan options, which range from a chocolate cake moistened by the addition of avocado to a spice cake that relies on the winter five–cinnamon, nutmeg, allspice, cloves and ginger–brightened with a lemon glaze.