Vegan chocolate desserts
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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Contributed by vegan chef Beverly Lynn Bennett, these rich, no-bake treats are incredibly good. I know, because I’ve made them for my sons a zillion times. Read More→
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This recipe, contributed by vegan chef Beverly Lynn Bennett, was a favorite of my sons’ during their teen years, as well as her Crispy Rice and Almond Treats. Moist and fudgy, it isn’t hard to see why it was one of their most frequently requested treats. Read More→
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Put on some Michael Bublé or Barry White…snuggle close with the one you love…take it slow and enjoy… Read More→
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These pretty, streusel-topped muffins are not only delectable, but contain a dose of Vitamin C from fresh orange juice as well as concentrate. The concentrate also contributes sweetness as well as color. Read More→
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Silken tofu is a great base for pudding-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. Adapted from The Vegetarian Family Cookbook. Read More→
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