Easy, Tasty Vegan DessertsSome people worry they will never be able to find vegan desserts that actually taste good. I have tried my fair share of them, and some truly can be pretty disgusting, but I have found tons that are surprisingly rich, creamy, buttery, and overall delicious.
I hate to hear someone say they would love to go vegan, but they just can't give up the chocolate. Guess what? You don't have to. When you get a sweet tooth, here are some great vegan desserts...
Vegan Chocolate Cake This vegan chocolate cake recipe is rich and delicious. My mom has always been known for her non-vegan recipe, and this rivals hers. This vegan dessert recipe is from The Joy of Vegan Baking,
Ingredients: 1 1/2 cups unbleached all-purpose flour Directions: Preheat the oven to 350°F. Combine the dry ingredients in a large bowl and mix to combine. Add the wet ingredients to the dry and combine until just combined. Pour into a lightly oiled 9-inch cake pan and cook for 30 minutes, or until sticking a toothpick in the center comes out clean. Vegan Chocolate Frosting.: This is a simple and delicious vegan chocolate frosting. Start with less milk, and then work your way up to thin it as needed. Serves 8-10.
Ingredients: 1/2 cup non-hydrogenated non-dairy butter Directions: Cream the butter until smooth. Add the confectioner's sugar and cream for 2 minutes. Then add the other ingredients, turning the mixer onto high speed and beat for 3 minutes. Add more milk, a tablespoon at a time, if the frosting seems dry. Ice the cake when it is fully cooled, otherwise you are going to be battling massive crumbs. Makes enough to ice one 1-tier cake. Vegan Vanilla Cake Are you less a choco-holic and more of a vanilla fan? Me too! This recipe is adapted from The Joy of Vegan Baking, This vegan dessert recipe makes two 9" cakes. I am giving a recipe for vanilla frosting, but you could certainly use chocolate! Ingredients: 3 tsp. Ener-G egg replacer
Directions: Preheat the oven to 375°F. Lightly grease two 9" cake pans. Whip the egg replacer and 4 tbsp. water until smooth and creamy. Add the non-dairy milk and 1/2 cup water. In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla and the rest of the water and beat well to combine. In another bowl, combine the flour, baking powder, and salt, and then add the dry ingredients to the butter and sugar mix. Also, add the egg replacer. Then beat just until combined. Fill the pans and bake for 20-30 minutes, until a toothpick inserted in the middle comes out clean. Cool completely before icing. Serves 8-10. Vegan Vanilla Buttercream Frosting: I often cut back on the milk in this buttercream frosting recipe, to make it thicker and less likely to turn into vanilla soup. Start with less, and then adjust to the thickness you prefer. Ingredients: 1 c. non-hydrogenated, nondairy butter Directions: Cream the butter and sugar with an electric mixer. With the mixer on low, add the sugar, milk, and vanilla, and beat on high speed until it is light and fluffy. This will probably take about 3-4 minutes. Add 1-2 tbsp. more milk if the icing is too thick. Makes enough to ice a 1-tier cake. Vegan Blueberry Pie This amazing vegan dessert recipe comes from The Joy of Vegan Baking, Ingredients: Homemade (see below) or store-bought pie crusts
Directions: If you are using frozen blueberries, let them sit out for about 15 minutes and then strain the juice. Preheat the oven to 450°F. Punch holes in your pie crust with a fork and prebakefor 10 minutes. Remove the crust from the oven and let it cool. For the top crust, you can either use another whole crust, make a latice design, cut shapes with a cookie cutter, or leave it off. If using, roll the crust and leave it in the fridge until you are ready. In a big bowl, combine the sugar, cornstarch, lemon juice, and lemon zest. When the mixture is creamy and combined, fold in the blueberries. That's it! Then put the mixture into your prebaked pie crust. Cover with the other crust if you are using. Bake at 425 degrees for 30 minutes. Then, reduce the heat to 350 degrees and put a cookie sheet under the pie pan to catch drippings, and cook for another 25-35 minutes. The worst part about this vegan dessert is that you should let it cool for at least 1 hour and preferably 3 hours before cutting and eating. Vegan Pie Crust This vegan dessert recipe is also from The Joy of Vegan Baking. This makes enough for a lower and upper pie crust on one pie. Ingredients: 2 1/2 c. unbleached all-purpose flour Directions: Measure out all the ingredients and put them in the freezer for 30 minutes before you start cooking. Use a food processor or hand mixer to combine the flour, sugar, and salt. Add the butter/shortening and pulse until the fat turns to pea-sized pieces. Drizzle in the ice water and pulse until there are no dry spots left. You should be able to press the dough into two balls by hand. If not, add a tiny bit more water. Press the dough into two flattened balls and cover with plastic wrap. Refrigerate the dough for 30 minutes to a few days. You can also freeze it for 6 months. When the dough is chilled, roll it out on a well-floured surface. Make sure not to warm the dough with your hands. Transfer the dough to your pie pan by delicately folding it in half and half again (so it looks like a quarter of the circle), and then unfold into the pie pan. Follow your favorite vegan dessert recipe from here.
Vegan Fruit Smoothie We love smoothies as a vegan dessert. The great thing about them is once you know how to put one together, you can make them with pretty much any fruits and vegetables. Bananas help give some creaminess, sweetness, and texture to smoothies.
Ingredients: 1/2 soy yogurt Directions: Add all ingredients in a strong, ice-crushing blender like the
Vita-Mix.
Pulse to combine and let it run until you reach desired consistency. Serves 2-3.
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by Colleen Patrick-Godreau.
