Preparing for a Vegan Bake Sale, and a Recipe for Vanilla and Almond Crescents

This week there are bake sales happening all around the world as part of the Worldwide Vegan Bake Sale. My local vegan group didn’t have as many people baking as last year and it got me thinking about a stress-free way to make lots of delicious things.

It’s helpful to figure out what keeps for the longest, what can be made at the last minute, what is best made the day beforehand and work out a rough schedule from there.

•Cakes, muffins and cupcakes are best made the day before the sale, it gives them time to cool down, but not so much time that they will lose freshness.

•Many biscuits can be made a few days in advance. The best candidates for these are ones that use plenty of oil and a minimum of water. The Vanilla and Almond Crescents that I created for a baking book (to hopefully be published in 2013 or 2014) are great for this, the recipe is in this post.

•Raw truffles will keep for a while in the fridge, and can also be a good thing to make at the last minute as I did the morning of the bake sale by making a half batch of raw brownies from My New Roots and rolling them in cacao to serve as truffles.

•Dry ingredients can be mixed together hours, days or weeks before baking.  This is especially helpful if you’re baking a lot of cakes in one day.

More observations from vegan bake sales:

•There can never be enough chocolate. I found this out at my first stall that with a selection including some of Gunter’s delicious recipes, the chocolate caramel and almond torte pictured above (from Triumph of the Lentil), plain chocolate cake, carrot cake and date cake that the most popular cakes were the ones with chocolate.

•Vegan-friendly cafés and businesses are often happy to donate cakes or ingredients.

•Having ingredients lists on hand for everything is a good idea for people with allergies, and is asked for here when council permits are required.

•Covers for the food are often expected by the council as a condition of the permit. Transparent ones are the best and plastic wrap can serve this purpose if there is nothing else around.

•It’s easy enough to get a bake sale organised, even with a minimum of people. It’s a good fundraiser and an excellent way to expose people to vegan food. Not all places require council permits, and if they are difficult to deal with then it’s easy to get around that by giving food away for free with a donation box at the stall.

And for the vanilla and almond crescent recipe…

These are an incredibly delicious biscuit with just the right amount of sweetness and lots of rich flavours from the almonds and vanilla.  My choice of coconut oil for this (and most of my cooking) is the more refined kind, which is refined by filtering it through clay to remove the coconut taste and smell, this gives a ‘buttery’ flavour and texture to the baked good with all the goodness of coconut oil, but without being overwhelmed by coconut flavours.

Soy-Free, Wheat-Free, Gluten-Free Option, under 45 minutes

Kitchen time 15 minutes, baking time 12-15 minutes


1 cup almonds, ground
3/4 cup unrefined sugar
2  1/3 cups barley flour (or wholemeal spelt, wholewheat pastry or gluten free)
a pinch of salt
3/4 cup coconut oil, melted (or a mixture of melted coconut oil and olive oil)
1/4 cup water
2-3 teaspoons vanilla extract

optional powdered vegan sugar, for coating


Preheat the oven to 175c (350f).  Line or grease two baking sheets.

For best results, grind the almonds and sugar together in a food processor.  In a mixing bowl, combine the almonds, sugar, flour and salt.  Stir through the coconut oil, water and vanilla extract to form a thick dough.

Take tablespoons of the dough and shape into logs that have thinner ends and a thicker centre.  Curl into crescent moon shapes and place on the baking trays.

Bake for 12-15 minutes, until lightly browned.  Sprinkle with powdered vegan sugar if you want.

I suspect these will keep in a sealed container for longer than a week, although they never last that long in our house.

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Posted on April 22, 2012, in cooking, recipes and tagged , , , , , , , , , , , , . Bookmark the permalink. 9 Comments.

  1. Great tips, Hilda, and the baked goods look wonderful.

  2. Thanks for the vegan bake sale tips! I can’t wait to make your Vanilla Almond Crescents! I bet the almond, barley and vanilla flavors go together really well.

  3. I have to ask – do you grind your own almonds in the food processor/blender, and if so – blanched, or not? I find they come out a bit sticky, and wonder if I would be better off using almond meal?

    • I always grind them with the sugar in a food processor – that seems to stop them from getting sticky. For raw dishes I grind them on their own and have no problems – I just keep an eye on them and stop the processor to stir them whenever I see them start to stick to the edges of the processor.

      I use raw almonds, but blanched would work just as well. Almond meal is fine for this recipe too, if you have some on hand or don’t want to use a food processor.

  4. where is the recipe for the chocolate tart pictured at the top of this post?

    • I’m still working on that recipe, it will be in my desserts cookbook (not sure of release date). The filling is similar to the chocolate mousse recipe from my first book ‘Triumph of the Lentil’.

  5. Coconut oil is hugely expensive in the UK which makes cooking with it prohibitive. Would you have any suggestion as a substitute? I would like to buy your new book but am now worried I wouldn’t be able to utilize it if it uses such expensive items. I know products that are expensive here are not elsewhere in the world – maple syrup is another ingredient that has to be saved for high days and holidays as the price has gone through the roof.

    • Have you looked at the prices on, they will probably post to UK and their postage is really cheap, so they may be an option to try – they also sell the soy-free soy sauce replacement coconut aminos and lots of other ingredients that can be hard to find outside the US. Sometimes health food shops will also sell coconut oil in bulk for a good price.

      Both my books that are out now don’t use much coconut oil (except for the desserts in High Protein Vegan, and some of the desserts in Triumph of the Lentil), in the savoury recipes there are options to use olive oil or sunflower oil instead, but for some baking and raw recipes like the one in this post the solid quality of coconut oil is really important and I can’t see any way around it.

      Maple syrup is ridiculously expensive where I live too, so there are no recipes in any of my books that require it.

  1. Pingback: [RECIPE] Vegan Vanilla Almond Crescent Cookies | Up in the Clouds

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