Vegan chocolate desserts
One of the gripes of many vegan bakers is that it’s too difficult to create brownies that are really fudgy instead of cake-like. 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.
The taste and aroma of Mexican chocolate are hard to resist. The notes of almond, cinnamon, and vanilla with just a hint of spice from cayenne pepper will take your taste buds to another world. Be careful with the cayenne, though —with such a sweet base underneath it, the heat jumps out quick. If you aren’t paying attention when you add that dash, you’ll have one spicy hot cocoa on your hands! Contributed by Alicia C. Simpson from Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories*, © 2012, published by The Experiment. Photo by Sara Lynn Paige. more→
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. more→
Chocolate is an aphrodisiac. It’s romantic. It contains antioxidants. Let me cut right to the chase: the real reason I’m sharing this recipe is because it’s amazingly easy. But the end result is so impressive that your sweetie is sure to be touched. Use the best dark chocolate you can get your hands on; it really makes a difference. Recipe and photo contributed by Dynise Balcavage, from Celebrate Vegan* (Lyons Press, ©2011).
This is the perfect chocolate cake. I know that’s a big statement, but after 20 years of love letters and requests from brides, birthday celebrators, bloggers, caterers, and my family and friends, I can say with certainty that it is guaranteed to satisfy even the most ardent chocoholic. Be prepared for, “No way this is a vegan chocolate cake!” The Chocolate Cream spreads and pipes like a dream. A glamorous and delicious alternative to the cream is the Chocolate Ganache filled and glazed cake, and the Ganache is used to make truffles too. From Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts by Fran Costigan © 2013, Running Press. Reprinted by permission.
This pie is rich and decadent, so a little slice will do. Serve portions with vanilla nondairy ice cream or whipped cream, sorbet, or a fresh fruit sauce. Contributed by Dreena Burton, from Eat, Drink, and Be Vegan.* more→
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. more→
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. more→