Easy Vegan Cakes and Pies
Both healthy and decadent, this pie is filled with favored winter fruits including apple, orange, banana, and pear, and made fragrant with spices and liqueur. Adapted from Vegetariana by Nava Atlas. Read More→
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Want to eat your greens but really just want to eat dessert? Here ya go. These are reminiscent of zucchini bread, but different. A rich earthiness, but blended with warm spices and sweetened just right. With the benefits of drinking a green smoothie for breakfast … how about a green donut instead? With all of the veggies, whole grains, and nuts, these end up being a hearty filling breakfast that really keeps you going — and smiling — all morning. Originally posted at and reprinted from Esther at A,B,C,Vegan.
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Who doesn’t love a Bundt cake? In this banana-laced version, the unique flavor of palm sugar makes the cinnamon-spiced pecan filling absolutely crave-worthy. The cinnamon drizzle is optional but highly recommended for gilding this wonderful cake with more sweet cinnamon. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious by Robin Asbell. Read More→
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This morning, VegKitchen is participating in a virtual “potluck” to launch Sweet and Easy Vegan, Robin Asbell’s new book. Filled with delectable treats made with whole food ingredients, this book is packed with easy recipes for scones, muffins, quick breads, cobblers, cookies, pies, cupcakes, bars, and more. A full review is ahead in the next few weeks. Robin has generously supplied an extra copy to be given away to one VegKitchen reader; all you need to do is share this post on Facebook or Twitter, and comment below that you have done so. Contest closes on Friday, Oct. 26.
In the book, this recipe is called Cashew Blondies, but I realized at the last minute that I had no cashews, though I did have a very nice batch of pecans. Read More→
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As a baker, I am reluctant to let go of certain sacrosanct ingredients. Eggs are one of those precious commodities. Then a colleague who is gluten and egg-free asked me if I could convert a coffee cake recipe so she could enjoy, too. I recalled that, back in the days when I owned the Gluten-Free Pantry, I had made many recipes where I replaced eggs with silken tofu, flax gel (1 tablespoon flax meal with 3 tablespoons of hot water) or even with applesauce. I dug out my favorite coffee cake recipe, already gluten-free, and went to work. The results are delicious. Recipe and photo contributed by Beth Hillson, author of Gluten-Free Makeovers. Read More→
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This cake is delicious with your favorite frosting, and also tastes great served with all-fruit preserves and sliced fruit. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes(Sterling, ©2011). Read More→
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This totally delectable, moist cake is our extended family’s favorite for birthdays and other special occasions. It demands just minutes of hands-on time. Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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This decadent dessert is irresistibly delicious and a perfect ending to a special meal. If you’re making this cake for Valentines Day, fresh cherries may be hard to find. Substitute raspberries or strawberries, if available, or use frozen fruit or canned pie filling. Read More→
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