Vegan Desserts To Die For
Students of the baking and pastry arts learn to make a wide variety of classic pies, cakes and other desserts. To serve vegan diners, however, they must also adapt to preparing delicious treats without staple ingredients like eggs and milk. You can leave out the animal products without diminishing the flavor of your creations.
Explore the possibilities of vegan desserts with these recipes that are sure to please anyone who appreciates the sweet side of the culinary arts.
Celebrate fall with chocolate and pumpkin
“Spiced pumpkin is the quintessential flavor for autumn treats.”
Spiced pumpkin is the quintessential flavor for autumn treats, and a recipe from The Spruce combines everyone’s favorite gourd with chocolate in a pie that’s 100 percent vegan. Use a food processor to combine a half pound of pressed, firm tofu with a can of pumpkin, sugar, vanilla, maple syrup, cocoa, cinnamon, ground cloves, nutmeg and soy milk.
Pour the filling into a pie crust, sprinkling vegan chocolate chips on top. Bake in an oven set to 400 degrees Fahrenheit for 30 to 35 minutes, checking for the filling to set. Add a spoonful of non-dairy whipped cream and serve.
Churn up cookie dough ice cream
Bringing together ice cream, cookie dough and peanut butter is a sure path to decadent delight. The Minimalist Baker demonstrated how you can pack in all that flavor into a vegan recipe. Plan ahead by setting your ice cream churning bowl in the freezer and soaking raw cashews overnight.
Once you’re ready to begin, blend the nuts together with brown sugar, agave nectar, coconut milk, coconut oil and vanilla extract. Once the mixture is creamy and fully blended, move into the freezer for about two hours. Then, transfer to an ice cream maker and churn for 45 minutes, watching for it to thicken.
While you’re waiting for the ice cream, prepare the cookie dough by mixing vegan butter, peanut butter, brown sugar and vanilla. Gradually pour in flour, stirring until the mixture thickens. Add a small amount of coconut milk and dairy-free chocolate chips. Move to the refrigerator to chill until the ice cream is done churning.
Crumble three quarters of the cookie dough into the ice cream. Move into a freezer-safe container, adding the remainder of the dough. Cover and freeze for at least four hours, or until the ice cream firms up. Allow 15 minutes for the ice cream to soften before you serve.
Mix up a smoothie bowl
A smoothie bowl is a simple way to enjoy an assortment of fresh, delicious produce. EatingWell suggested a satisfyingly thick and creamy version that can be great as dessert or breakfast. Blend together a banana, a cup of berries and half a cup of soy or almond milk. Then, pour into a bowl and add toppings like kiwi, pineapple, almonds, coconut and chia seeds.
Bake an amazing apple cake
You don’t need any eggs to make an excellent cake featuring apples in the directions provided by Chef Chloe. Whisk together flour, sugar, baking soda, cinnamon, and salt. In another bowl, combine canola oil, water, vanilla extract and white vinegar. Transfer the wet ingredients into the bowl with the dry ones and stir until barely combined.
Place peeled, thinly sliced pieces of apple around the bottom of a greased cake pan lined with parchment paper. Fold more apple into the batter and spoon into the pan. Pat into place evenly with a spatula.
Bake at 350 degrees for 40 minutes, rotating about halfway through. When the center sets and the top is lightly browned, remove from the oven and allow to cool. Use a knife to loosen the cake and invert onto a plate, adding a coating of powdered sugar.