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 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.
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 and both are available at natural foods stores to make great gluten-free pie crust and other baked goods. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook. Photo by Stephanie Ferrate of Gluten-Free West. Delicious served over nondairy ice cream, as shown. more→
Rich with chocolate chips and pears, this melt-in-your-mouth vegan treat is delicious as a dessert or tea bread. They’re especially good with tea as a cool-weather dessert. Easy enough as an everyday dessert, yummy enough for holiday fare (especially around the winter holidays), this might just become your go-to sweet bread. more→
Who doesn’t love a Bundt cake? In this banana-laced version, the unique flavor of palm sugar makes the cinnamon-spiced pecan filling absolutely crave-worthy. The cinnamon drizzle is optional but highly recommended for gilding this wonderful cake with more sweet cinnamon. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious* by Robin Asbell. more→
These blondies are from Sweet and Easy Vegan* by Robin Asbell. I was originally attracted to this recipe due to the sprinkling of coarse salt over the top. As someone without much of a sweet tooth, but with a penchant for salt, I knew that this would send this treat over the top for me, and indeed, it did! My family enjoyed this quite a bit, too, proof being that it was practically inhaled shortly after coming out of the oven.
As a baker, I am reluctant to let go of certain sacrosanct ingredients. Eggs are one of those precious commodities. Then a colleague who is gluten and egg-free asked me if I could convert a coffee cake recipe so she could enjoy, too. I recalled that, back in the days when I owned the Gluten-Free Pantry, I had made many recipes where I replaced eggs with silken tofu, flax gel (1 tablespoon flax meal with 3 tablespoons of hot water) or even with applesauce. I dug out my favorite coffee cake recipe, already gluten-free, and went to work. The results are delicious. Recipe and photo contributed by Beth Hillson, author of Gluten-Free Makeovers.* more→
This totally delectable, moist vegan chocolate cake is our extended family’s favorite for birthdays and other special occasions. It demands just minutes of hands-on time. An easy frosting made with chocolate chips and a hint of nut butter is the icing on the (vegan) cake! To make this a layer cake as shown above, see note following recipeAdapted from Vegan Express. 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.
Serves: 12 (one cake or 12 cupcakes)
- 8 ounces medium-firm tofu or extra-firm silke tofu, drained and crumbled
- 1 cup brown sugar or Sucanat
- 1/2 cup water, liquid coffee or coffee substitute
- 1 tablespoon vinegar (I use cider vinegar)
- 1 tablespoon pure vanilla extract
- 3/4 cups whole wheat pastry flour
- 1/2 cup white pastry flour
- 6 tablespoon organic unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Fluffy Vegan Icing:
- 1/2 cup nondairy milk
- 2 1/2 tablespoons white unbleached flour
- 1/4 teaspoon agar powder
- 1 1/2 tablespoons Earth Balance (regular, not whipped)
- 1/2 cup vegan sugar
- 1/2 teaspoon pure vanilla extract
- 1 pinch salt
- Light chocolate version: Add 4 teaspoons organic unsweetened cocoa
Preheat the oven to 325º F. Grease and flour 1/ 8″ tube or bundt pan. Blend the wet mix ingredients til smooth. Whisk the Dry Mix ingredients in a medium bowl well. Add the wet mix and whisk in just until blended—briefly.
Scrape into prepared pan. Bake cupcakes 20 to 25 minutes; cake 45 minutes. Use a cake tester. Remove from pans carefully and cool on rack
Whisk nondairy milk into flour and agar in small saucepan until smooth (You can use a hand immersion blender if you wish, or even run it through the blender). Heat and stir until it boils and thickens.
MICROWAVE OPTION: Whisk the flour, agar and milk in a microwave-proof bowl. Microwave for 45 seconds, whisk, and repeat twice, or until thick. Cool thoroughly (place in a small bowl inside of a larger bowl of cold water). It will get quite stiff—don’t worry!
With an electric mixer beat the butter, sugar, vanilla and salt until light and fluffy—several minutes. Beat in the cooled flour paste (and optional cocoa, if using) with the electric beaters and mix until smooth and fluffy. Chill thoroughly before frosting. Keep the frosted cake or cupcakes refrigerated until serving time.
Bryanna Clark Grogan is the author of Nonna’s Italian Kitchen: Delicious Homestyle Vegan Cuisine *and numerous other vegan cookbooks. Visit her at The Vegan Feast Kitchen.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
This delicious and very pretty cake was contributed by Dynise Balcavage from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine.* It’s a lovely dessert to serve at for winter holiday meals, but you need not wait for a special occasion to make and enjoy it. more→
Suffering from the midwinter blahs, when it seems that not a single fresh fruit remains in the grocery store, and there’s nothing but kale and potatoes thriving in the harsh frozen tundra outside? Reach for citrus—and don’t stop at just one type! By combining three different zesty flavors into one cupcake, you’ll get a brighter, well-rounded flavor that’s sure to shake off that gloomy, grey feeling. more→
Yep, it’s famous. I am the official sweet potato pie maker for my family. It isn’t a holiday if my pie isn’t there. This was a hard recipe to veganize, since traditionally, I used condensed milk and egg whites to make my pies. But after a little tweaking, my famous sweet potato pie is now vegan and still a hit. Recipe is contributed by Alicia C. Simpson, from Quick and Easy Vegan Comfort Food, published by The Experiment, 2009). Reprinted by permission. Photos by Hannah Kaminsky.
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. more→