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Use whatever summer fruit you have on hand in this easy crisp recipe! The nutty, oat-y topping is delectable over peaches, a mix of peaches and berries, or any combination of stone fruit. Cake and Loaf Vegan Desserts
In another medium bowl, add the remaining ¼ cup rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon along with the turbinado sugar and salted butter (cut into small pieces). Cut the room temperature coconut oil into the remaining ingredients using a pastry cutter or fork until it’s evenly combined and a crumbly streusel topping forms. Protein Pudding: Mix protein with water or yogurt then top with cacao nibs or chocolate chips, coconut, nuts, seeds or nut butter. The first time I made this pudding, I couldn’t stop eating it out of the blender! Cinnamon, nutmeg, ginger, and maple syrup infuse it with warm, spiced flavor, and coconut cream makes it rich and velvety. It’s 10 times easier than pumpkin pie, and if you ask me, it’s 10 times better, too. I especially love these bars in the fall, but I wouldn’t blame anyone for making them at another time of year. Pumpkin puree, coconut oil, and almond flour make them wonderfully moist, and cinnamon, cardamom, and nutmeg fill them with warm, spiced flavor. Enjoy them plain as a lightly sweet treat, or top them with vegan frosting for a more decadent dessert. I’d take a slice (or two) of this zucchini bread any day. It’s moist, warmly spiced, and topped with a big sprinkle of chocolate chips. What’s not to love?
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Whether you call them breakfast or call them dessert, you have to try these cinnamon rolls! They’re soft, gooey, and brimming with brown sugar and cinnamon. The difference between vegan baking and non vegan baking is that when we’re baking vegan, we’re omitting all animal products. Coconut oil. Coconut oil is often our substitute for butter in vegan baking. It has the richness of butter and is solid at room temperature.
The important of weighing ingredients(NOTE: I only weigh my ingredients now because it gives the most accurate bake. However, many people still use US cups, so I provide both measurements for you)Here is a compilation of some of my all time favorite vegan dessert recipes on the blog. Of course, I love them all, but if I hadto choose some favorites, these would be it. Now to make your vegan dessert recipes gluten free as well, you’ll need to play around with some ingredients.
Toasted pecans take the place of crust in these pie-inspired parfaits. Instead of traditional pie filling, I top the pecans with a rich, maple-sweetened pumpkin mousse. Finish them with a dollop of coconut whipped cream to take them over the top! Baking oil free and vegan isn’t hard at all, but it does require specific recipes! Some oil free swap outs for coconut oil include nut butter, unsweetened applesauce, baked and mashed sweet potato, and mashed banana. Typically, the only ingredient that you’ll need to sub out to make gluten free is the flour; however, oat milk is made from oats, which is considered a grain. So if you’re using oat milk, make sure that it is certified gluten free! Some people with Celiac’s Disease are also intolerant to oats so please keep that in mind.For replacing butter or cream cheese in a recipe, there are many vegan butter and cream cheese brands on the market that work nearly identically (and sometimes better!). These vegan brownies will give any regular brownie recipe a run for its money. Medjool dates and cashew butter give them a crave-worthy fudgy texture, while cocoa powder and chocolate chips infuse them with rich chocolate flavor. Chilled Vegan Desserts Topped Rice Cakes: A couple of rice cakes topped with your favorite nut butter and some jam or sliced banana make the perfect healthy dessert. Serve this ultra-refreshing sorbet as soft serve straight from the blender, or freeze it for a few hours for a firmer texture. It’ll be lightly creamy, tart/sweet, and downright delicious either way. Fortunately, there are many vegan ingredients that are close to these, including vegan buttermilk, dairy free sour cream, vegan flaxseed “eggs,” dairy free butter, etc. As for the technique, it is crucialthat if a recipe says all ingredients must be room temperature, they mustbe room temperature!
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