Vegan Baking and Sweets

Raw Vegan Orange Creamsicle Ice Cream Cake

Vegan and raw orange creamsicle cake

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→

Vegan Spelt Pumpkin Donuts

Vegan Spelt Pumpkin Donuts

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

coconut chocolate mousse

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→

Avocado Chocolate Maca Mousse

Vegan Avodcado Maca Chocolate Pudding From Avocado Pudding

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→

Vegan Panaforte

Vegan Panaforte by Ellen Kanner

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 Scones

Peanut Butter & Jam Scones

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→

Pumpkin Pie Mousse

pumpkin pie mousse

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→

Easy Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies

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→

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