Easy Vegan Cakes and Pies
One of the gripes of many vegan bakers is that it’s too difficult to create brownies that are really fudgy instead of cakelike. Well, here they are: the ultimate fudgy brownies! The addition of pureed avocado creates a miracle of synergy with just 1/4 cup oil, resulting in one of the richest-tasting, fudgiest brownies I’ve ever had. From Sweet Freedom by Ricki Heller. Read More→
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These cupcakes are tender and light, but remember that fat-free treats don’t keep very well, so freeze what isn’t being used in a day or two.
This is easy to make, but tender and moist. Be sure to use pastry flour, since there’s no fat in this, and use a bundt or tube pan, because fat-free cakes don’t work well when baked in a flat pan, I find. You can make a white or cocoa icing. Read More→
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Incorporating silken tofu into this lightened cheesecake, and topping with fresh berries, gives it a healthy spin. Read More→
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Applesauce cake was a fixture in early twentieth-century Ladies’ Club cookbooks. It’s appropriate for today’s savvy bakers, knowing as we do that applesauce is a great fat substitute. Read More→
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Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust use ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally scrumptious. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook. Read More→
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Rich with chocolate chips and pears, these melt-in-your-mouth blondies are delicious as a dessert or tea bread. They’re especially good with almond tea. Read More→
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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.
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Mince pies are a long-standing Christmas tradition, but of course the standard versions use mincemeat or suet. Nineteenth-century American housewives began making mock mince pies, and they’re so good that I suspect no one ever missed the meat. This version has an additional twist—a bit of cocoa for a deep, rich flavor. Read More→
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