Tag Archives: dessert

Basic Vegan Chocolate Cake

Notes: Pictured the cake is iced with a simple vanilla, powdered sugar and rice milk frosting.

1 1/2 cups whole wheat flour
3 tablespoons unsweetened coca powder
1 teaspoon baking soda
2/3 cup pure maple syrup
6 tablespoons unsweetened applesauce
1 tablespoon white vinegar
1 teaspoon vanilla extract
3/4 cup cold water

Preheat oven to 350 degrees.
In a mixing bowl, combine the flour, cocoa and baking soda and mix well.
Add in the maple syrup, applesauce, vinegar, vanilla and water. Mix well to combine.
Pour the batter into a 9×9 inch nonstick cake pan.
Bake for 30 minutes.

Vanilla Mug Cake

6 tbsp whole wheat flour
2 tbsp raw sugar
1/4 tsp baking powder
3 tbsp water
1/4 cup applesauce
1/4 tsp vanilla extract

Mix dry ingredients in one bowl, wet in another. Add wet to dry ingredients and mix. Add more applesauce if needed to achieve cake-like batter. Pour/spoon into mug.
Microwave 3 minutes.

Damn Good Cookies

Notes: Made from an Engine 2 recipe. I don’t know about “Damn Good” as they are named but we thought they were pretty good considering what they were.

1/2 Cup raw almonds or cashews
1/2 Cup raw walnuts
6 large dates pitted (we bought in bag)
1 tablespoon vanilla extract
1 tablespoon water (if needed for texture)
3 tablespoons non-dairy dark chocolate chips
3 tablespoons old fashioned oats

In a food processor or blender, blend the nuts until crumbled uniformly. Transfer the nut mixture to a bowl and set aside.

Add the dates, vanilla and water to the food processor and blend until mixture is paste-like. Scrape down the sides of the food processor a few times and blend again.

Add the nut mixture to the date mixture and blend together. Add chocolate chips and oats and pulse the mixture until blended to your liking or mix in the chips and oats by hand.

Press balls of the mixture firmly into a teaspoon. Free the dough from the spoon’s shape and place on serving plate. Refrigerate if not eating right away.

Vegan Chocolate Chunk Cookies

Notes: I didn’t have pastry flour so I used all purpose ww. I made the cookies way too big and thick. I thought they were ok. Nova didn’t.

¾ cup and 2 tablespoons unsweetened applesauce
2 tablespoons flaxseed meal mixed with ¼ cup water
1 cup plus 4 tablespoons light brown sugar, packed
1 tablespoon Ener-G egg replacer mixed with ¼ cup water
1 tablespoon vanilla extract
3 cups whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon finely ground sea salt
2 cups 70 percent cocoa (or greater) chocolate chips or chunks

Preheat oven to 350º. Mix the applesauce, flaxseed, and sugar together using an electric or hand mixer. Beat in the Ener-G and vanilla. Mix the remaining ingredients (except the chocolate chunks) in a separate bowl. Gradually combine the dry and wet ingredients until thoroughly combined. Stir in the chocolate chunks. Place rounded, heaping tablespoons of dough onto a sprayed or parchment-lined cookie sheet and bake for 10–12 minutes. Let the cookies cool on a wire rack.

Carrot (Cup)Cake

1 1/2 cups whole wheat flour
1/2 cup raw sugar
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp cinnamon
¼ tsp salt
1 whole carrot, shredded
1 1/2 cup unsweetened applesauce
1 8oz can of pineapple drained
1 tsp vanilla extract

Preheat oven to 350 F. Grease a muffin pan or use liners. Mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl mix applesauce, vanilla, pineapple and carrots. Add dry mix to wet mix in 3-4 batches. Stir until combined. Fill muffin pan to the top.
Bake 15-25 minutes or until a toothpick inserted in the center comes out clean.

Cream cheese icing: Whip 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar.

Chocolate Mug Cake

4 tbsp whole wheat flour
2 tbsp raw sugar
2 tbsp cocoa
1/4 tsp baking powder
3 tbsp milk substitute
1/4 cup applesauce
1/4 tsp vanilla extract

Mix dry ingredients in one bowl, wet in another. Add wet to dry ingredients and mix. Add more applesauce if needed to achieve cake-like batter. Pour/spoon into mug.
Microwave 3 minutes.

Vegan Cheesecake

Notes: Nova made this using a store bought crust. We both thought it was pretty good. Nova cooked at 20 minutes at 350, then 40 minutes at 250.

Vegan Pie Crust

1 cup nuts (I used a mix of walnuts, brazil nuts, and pecans)
8 medjool dates, soaked
1 tsp cinnamon
1 cup shredded coconut

Soak dates in water (a few minutes is all they need). Meanwhile, blend nuts, cinnamon, and coconut together.
Once that blend is thoroughly mixed, add in the dates (without the pits of course).
You’ll know when it’s done because it will go from a crumble to a sticky lump.
Then press it into a pie mold and you’re done!
No need to pre-cook it. It’s ready to go just as it is. Just add the pie insides! Truthfully, the raw crust was tasty enough on it’s own, so I took the extra and made it into balls.

Vegan cheesecake

1 cup soaked cashews
1/4 block (~4 oz.) firm tofu
4 oz. vegan cream cheese
4 oz. vegan sour cream
2/3 cup maple syrup
1 tbsp lemon juice
1 tbsp vanilla extract

Drain cashews and add them to the blender with the rest of the ingredients.
Pulse until everything is perfectly pureed.
Then pour into the pie crust.
Spread it evenly, making a nice swirl with the spatula.
Then bake for 20 minutes at 350, then 20 minutes at 250 (so the crust doesn’t burn).

Source: Hungry Hungry Hippie