Vegan Baking and Sweets
If you have yet to discover banana ice cream, you’re in for a treat. Here are VegKitchen’s favorite frozen banana ice cream recipes — creamy and luscious with that can be like soft serve or served in scoops, just like any other ice cream. They’re vegan and have no added sugar. All in all, a guilt-free treat for kids of all ages!
To make frozen banana ice cream, you don’t need an ice cream machine. It’s best made in a food processor rather than a blender. If you’ve been looking for a way to satisfy your sweet tooth without sugar, these simple frozen banana ice cream recipes could be life-changing. Once you try a few, you won’t even need to follow recipes; you can have fun inventing your own variations, too. more→
When summer delivers ice cream weather, we turn to this brilliant three-ingredient recipe: chocolate banana ice cream — naturally vegan and low-fat. Just cut up the bananas, freeze and swirl with your favorite flavors. We have some real chocoholics under our roof, but you could use anything—frozen strawberries, blueberries or a little vanilla extract. Bonus — this is nut-free, soy-free, and gluten-free! Recipe from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking by Katie Koteen & Kate Kosbee, Page Street Publishing Co. © 2017, reprinted by permission. Photos by Allie Lehman. more→
I don’t know if you remember this, but many years ago, I’m talking the ’70s, I think every mom in America was required to make her children chocolate pudding pie in a graham cracker crust and slather it with whipped cream. This was actually something I really loved to eat. Of course, I had to figure out a healthy, vegan, allergy-free version of it for my son (and for myself, who am I kidding?).
The best part is there is no need to bake it. Just assemble the parts and put it in the freezer. The avocado hiding out in the chocolate pudding adds a boost of potassium, a rich creaminess, and a smooth texture that makes it taste like custard.Recipe from Sweet, Savory and Free: Insanely Delicious Plant-Based Recipe Without Any of the Top 8 Food Allergens by Debbie Adler © 2017, BenBella Books. Reprinted by permission. more→
These easy vegan peanut butter granola cookies pass an important test — if a sweet treat is actually healthy, will it still get eaten? Happily, these tasty cookies disappear quickly. Use whatever kind of granola you prefer — there are so many great varieties! These sturdy cookies are perfect or packing in the school or work lunch box, too. more→
This summery dessert has everything you love about Creamsicles, but in cake form! While the presentation makes it look like you’ve been working on this dessert for days, it actually requires very little effort. Best of all, this orange creamsicle ice cream cake is vegan and raw.
This frozen cake is designed to be made in a springform pan so that the sides can be removed. Much like any ice cream cake, this recipe will melt when removed from the freezer. more→
Pumpkin, like other winter squashes, is an excellent source of vitamin A, vitamin C, and vitamin B6. Vegan spelt pumpkin donuts are a fun way to celebrate the flavor of the season when the weather starts to get cooler. If you need gluten-free donuts, simply substitute oat flour and sorghum flour for the spelt flour, as noted below. Recipe from Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff by Kim Lutz © 2016. Reprinted by permission of Sterling Publishing. Photo by Bill Milne. more→
Dark chocolate coconut mousse is delicious any time of day! The secret to this simple and luscious 3-ingredient mousse is to thicken it up with a small amount of chia seeds, rather than arrowroot or cornstarch, which might make it lumpy. And it takes 10 minutes or less of hands-on time. Recipe by Leslie Cerier, developed for Equal Exchange with their organic dark chocolate chips. Chocolate is even more delectable when you know it’s fair trade. Photo by Tracey Eller. more→
Many healthy food fans know that avocado is the secret ingredient in this kind of nondairy chocolate mousse. It’s silky smooth, and maca makes it even better. Maca’s malt-like flavor blends beautifully with chocolate. We recently received a package of Soul Organics Organic Maca Powder and tried a couple of our favorite ways to use maca — Strawberry-Vanilla Maca Smoothie, as well as simply stirring in a spoonful into granola with chocolate almond milk — yum! Maca is a fabulous superfood to add to your life. Learn more about it on our Frequently Asked Questions about Maca Root. more→
Panforte means strong bread, so be strong. Go lavish with the spices here — they balance the richness of the fruit and nuts — and don’t wimp out with the black pepper. Traditionally, panforte is made with honey — it’s the goo bonding the dried fruit and nuts. Swap it for vegan honey. The best commercial one I know is BeeFree Honee. I’ve also had good luck making this recipe with brown rice syrup, which has plenty of goo and adds a caramel-y note. Use a good sharp knife and serve skinny slices with a cup of espresso or a small glass of vin santo or sambucca. Recipe and photo contributed by Ellen Kanner. more→
Peanut butter and jam fans, this vegan baked treat is for you! These comforting scones are a great, wholesome breakfast pastry, or a nice accompaniment to coffee or tea on a chilly day. Unlike classic scone recipes, the dough for this one isn’t made with butter; peanut butter makes the perfect dairy-free stand-in. Use smooth peanut butter that has a flowing rather than clumpy consistency. Photos by Evan Atlas. more→
I’m a firm believer in dessert for breakfast, especially if it’s wholesome but tastes decadent. Of course, this light, silky mousse also makes a delicious snack or after-dinner dessert. Recipe from Low-FODMAP and Vegan: What to Eat When You Can’t Eat Anything by Jo Stepaniak, © 2016. This book is geared toward those with IBS that wish to enjoy a plant-based diet. Multiply the ingredients for serving a bigger crowd. Published by The Book Publishing Company. Reprinted by arrangement. more→
Who doesn’t love a classic peanut butter cookie? It’s even better when you make them vegan. The original recipe contains egg and lots of sugar, but those are easy swaps to make. First, replace the egg with applesauce, which in turn gives the cookie the extra sweetness needed to cut the sugar in half.
We’ve been enjoying using einkorn flour for baking — it makes baked goods really tender and naturally lower in gluten, but these cookies are great made with spelt or whole wheat pastry flour. Make sure your peanut butter isn’t too dense so it’s easy to blend with the other ingredients. This Makes about 30 cookies. Cut the recipe in half for a smaller batch. Photos by Evan Atlas. more→