Vegan chocolate desserts
These pretty streusel-topped vegan chocolate chip muffins are not only delectable, but contain a dose of Vitamin C from fresh orange juice as well as concentrated orange juice. The concentrate also contributes sweetness as well as color. Photos by Rachael Braun. more→
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 preparation of this banana pizza is almost ridiculously easy, consider how impressive the results are. The first time I actually had this for dessert was in an Italian restaurant in Paris, presented as “Banana Pizza Chocolatino.” Combining a good-quality pizza crust and chocolate chips with bananas and another fresh fruit is a combination of pure genius and absolute simplicity.
Use a neutral-flavored crust for this (no herbs, dried tomatoes, or other savory flavors). I like sourdough, as its slight bite contrasts nicely with the sweet dark chocolate. Photos by Hannah Kaminsky. 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!
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 vegan chocolate pumpkin pie is rich and decadent, so a little slice will do. It’s a nice variation on standard pumpkin pie at Thanksgiving dinner. Serve portions with vanilla nondairy ice cream or vegan whipped cream, cashew cream, or fresh fruit. Recipe and photo contributed by Dreena Burton, from Eat, Drink, and Be Vegan.* more→