Easy Vegan Cakes and Pies
You won’t believe that this light and luscious pie—kissed with the dynamic duo of peanut butter and dark chocolate—is made with tofu and only a touch of agave nectar for sweetness. In fact, this is a nutrient-rich dessert you can really feel good about indulging in! Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, © 2014, Sharon Palmer. Reprinted with permission from The Experiment. more→
The classic comfort dessert — chocolate brownies — is made with a minimum or fat and sugar in this vegan rendition. As brownies go, these are more cake-like than chewy. This is super easy, so don’t wait for a special occasion to make this!
This cranberry-carrot cake is festive and luscious, but with a minimum of fat and a plethora of fresh fruit (and a vegetable!) in the batter, not the least bit guilt-inducing. It’s a nice alternative to pumpkin pie for Thanksgiving dinner, for those few who don’t care for it, and wonderful for Christmas as well. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Cradled in a chocolate crust and blanketed by a ganache topping, the silky peanut butter mousse at the center is creamy and luscious. The hardest part of this pie is making the crust (if indeed you’re making yours from scratch), so once it’s baked and ready to go, you’re more than halfway done! Recipe adapted from Easy as Vegan Pie by Hannah Kaminsky. © 2013, Skyhorse Publishing, reprinted by permission. Photos by Hannah Kaminsky.
Go ahead and play in the mud! Inspired by the call for a “cup of mud,” which is of course simply coffee, and the outrageously chocolaty affair known as Mississippi mud cake, it’s as dark and intense as a fresh brewed cuppa, but with all the trappings of an elegant dessert. Don’t be misled by the funky name—this kind of mud pie is far tastier than any childhood sandbox creation. Perfect for a pie novice, this is an effortless dessert with a big flavor payoff. Recipe and photos from Easy as Vegan Pie by Hannah Kaminsky. © 2013, Skyhorse Publishing, reprinted by permission. more→
I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin in the classic pumpkin pie (vegan style)—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, of course, but no one will notice the difference. Photos by Hannah Kaminsky of Bittersweet.
Here’s a vegan cheesecake-like version of pumpkin pie that offers a subtle chocolate twist with each bite. What a perfect way to finish a Thanksgiving dinner! Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Silken tofu is a great base for a vegan mousse-style pie filling—it has just the right consistency, minus the bother of a flour-thickened sauce. Chocolate and banana are a dream team in this easy, dairy-free dessert, requiring just 5 ingredients (plus just a couple more if you decide to make your own crust). Adapted from The Vegetarian Family Cookbook. more→