This recipe makes an Easy Gluten-Free Vegan Vanilla Cake that tastes great served with your favorite frosting, all-fruit preserves, or even sliced fruit. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, ©2011). Continue Reading…
I love a good cinnamon-walnut coffee cake to serve as a snack or for breakfast, and when I need a vegan version, this recipe is the one I turn to. Continue Reading…
In this Vegan Triple Citrus Cupcakes recipe, three different zesty citrus flavors are combined into one cupcake, giving you a bright, well-rounded result.
Are you suffering from the midwinter blahs, that time 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? The Solution: 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. Continue Reading…
This vegan Cranberry-Carrot Cake is festive and luscious, but with a minimum of fat and a plethora of fresh fruit (and a vegetable!) in the batter, not the least bit guilt-inducing. It’s a nice alternative to pumpkin pie for Thanksgiving dinner, for those few who don’t care for it, and wonderful for Christmas as well. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Summertime means that beautiful and delicious fresh berries are here, so why not cook them in this Easy Rustic Summer Berry Pie recipe?
Easy Rustic Summer Berry Pie
Serves: 8
Ingredients
Filling
- 5 cups berries of your choice, trimmed and sliced
- ½ cup sugar
- ¼ tsp cinnamon
- 1 tsp vanilla
- 1½ tsp cornstarch
- ½ orange, for juice and zest
- 1 tbsp vegan butter, cut in small pieces
Crust
- 1 package store-bought pastry dough
- 2 tbsp almond milk
- raw sugar, to sprinkle
Instructions
- In a large bowl, combine all the ingredients for the filling, except the butter. Set berry filling aside.
- Place the rack in the center of the oven preheated to 400°F.
- On a floured surface, roll out the dough and form a 13" diameter circle. Place on a baking sheet lined with parchment paper.
- Place the berry mixture in the center of the dough, leaving a 3" border. Sprinkle berry filling with pieces of vegan butter.
- Fold the dough border over the berry mixture.
- Brush the milk over the edges of the pie. Sprinkle with raw sugar.
- Bake pie for 15 minutes at 400°F. Then bake about 35 more minutes at 350°F or until the filling is bubbling and the crust is golden brown. Rotate the pie a few times during cooking.
- Let cool on a rack before serving.
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 it is: the ultimate fudgy brownie recipe! 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.
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.*Â 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. Continue Reading…
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. Continue Reading…
Buttery pecan crust filled with a smooth and spicy pumpkin pie filling make this Praline Pecan Pumpkin Pie a dessert your guests will remember and request every Thanksgiving. My favorite holiday moments include children playing together, feeling grateful to sit down to a full spread of compassionate foods, and the smell of delicious dishes and fresh pumpkin pie. Recipe by Allison Rivers Samson. Photo by Allyson Kramer. Continue Reading…
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. Continue Reading…
The combination of flavors in this salty peanut butter chocolate tart are familiar and crowd-pleasing. It’s also packed with lots of good nutrition from the oats, peanuts, and cacao. This is an impressive dessert to take to a party because unlike other tarts that may be messy to serve, this one has a thick peanut butter and oat crust that holds its shape. A dark chocolate filling and a sprinkling of flaky salt bring it over the top. We usually cut the tart into bars, but it can also be cut into triangle wedges and eaten like a New York–style slice (of pizza, that is!).
From Chocolate Every Day: 85+ Plant-Based Recipes for Cacao Treats that Support Your Health and Well-Being by Bennett Coffey and Kyleen Keenan, Copyright © 2018. Published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC, reprinted by permission. Continue Reading…
Vegan sweet potato pie, made with silken tofu, sets up beautifully when baked. The cheering color makes it perfect for fall or winter occasions. Pie crust sizes vary, so if excess filling remains after pouring into the crust, fill a ramekin or two, and bake at the same time as the pie to make mini-puddings. Photos: Hannah Kaminsky. Continue Reading…
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. Continue Reading…
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. Continue Reading…
“Easy as pie†surely does fit this 6-ingredient vegan pie — a luscious combination of apples and cranberries, perfect for fall. If you love the tart burst of healthy fresh cranberries, you’re sure to love this pie. Photos by Evan Atlas. Continue Reading…
Your own homemade chunky applesauce is the key to this flavorful cake. That way, the cake is just as much (if not more) about the fruit than the batter. It’s a healthy cake to snack on and to add to portable lunches, as well as to serve to fall and winter company. Photos by Evan Atlas. Continue Reading…
Bundt cakes are everyday cakes—easy to make (using just one pan) and delicious eaten as they are or dressed up with a simple glaze or icing. This swirled Bundt cake will satisfy both chocolate-lovers and those who favor vanilla: The two batters meet in the middle and bake, making for a pretty design when you cut and serve it. The addition of a quick chocolate glaze makes it that much more irresistible; to further embellish this cake, serve it with fresh berries or a dollop of nondairy ice cream.From Real Food For Everyone by Ann Gentry, founder of Real Food Daily restaurants in Southern California. Recipe reprinted by permission, © 2015 Andrews McMeel Publishing. Photos by Sara Remington.
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This pie is a combination of coconut creme and key lime so the tangy lime has been tamed somewhat – feel free to up the amount of juice (reducing the other liquids to compensate) or add more lime zest. The hint of chocolate and the crunch of the toasted coconut and cacao nibs is a wonderful counterpart to the creaminess of the “custard.â€Â Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan. Annie is the author of the forthcoming Crave Eat Heal: Plant-based, Whole-food Recipes to Satisfy Every Craving  * (April, 2015). Continue Reading…
This is a rich, decadent-tasting, and gorgeous cake. This scrumptious confection, topped with a luscious vegan chocolate ganache frosting, is ideal to serve as an enticing dessert at any gathering throughout the year. Recipe and photos contributed by Laura Theodore, The Jazzy Vegetarian.
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Just as the flavors of pumpkin (or other orange winter squash, especially butternut) and chocolate are surprisingly compatible, so are the flavors of sweet potato and chocolate. This moist cake will surprise your taste buds, and once you’ve got your pureed sweet potato, it’s super easy to make.
