Category: Vegan Fruit Desserts

by betsy

Peach Crumble with Cardamom (vegan/plant-based)

A gift of farmstand peaches led to the creation of this simple dish that is more than the sum of its parts.

I wanted the fruit to remain close to its juicy and sweet-tart raw state, but be elevated to dessert status.

A simple streusel topping did the trick. I love all kinds of streusel and make a delicious one with melted butter and oats. But it is quite crisp, and I wanted something a little puffier.

So I didn’t melt the butter or add oats, but I did stir in baking powder for lift and pecans for a tender crunch. A hint of earthy citrusy notes from cardamom is a beautiful complement to the fruit.

Peach Crumble with Cardamom (vegan/plant-based)

Yield: 8 servings

5 peaches, halved, pit removed, and cut into 8 wedges each or chopped into large pieces
2 tablespoons flour
1 tablespoon Peach Schnapps (De Kuyper is vegan) or fresh lemon juice
1/2 cup vegan butter, very slightly softened
1 cup flour
1/2 cup brown sugar
1/2 cup pecans
1/4 cup natural granulated sugar (like demarera)
Optional, but recommended: 2 teaspoons minced basil + more for garnish
1 teaspoon baking powder
1/2 teaspoon ground cardamom
Accompaniment and optional garnish: vegan vanilla ice cream or whipped topping like Cocowhip + a light sprinkling of minced basil

Pregeat oven to 350. Grease 8 to 10″ baking dish. Distribute peaches in an even layer in prepared dish. Use your fingers to crumble steusel over the top, covering completely. Place dish on a rimmed baking sheet to catch potential drips, and bake 25-30 minutes or until top is medium golden brown. Serve warm with ice cream or whipped topping if desired. Store any leftovers covered in refrigerator.

As if there will be leftovers!

#peachcrumble #veganrecipes #plantbasedrecipes

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by betsy

Strawberry Parfait with Cardamom Creme Fraiche (vegan/plant-based/gluten-free)

Yield: 2 servings (easily multiplies)

This is the perfect vegan dessert for when you love plump, juicy strawberries, but want something a little more that doesn’t change the strawberries’ taste or texture but enhances both with a creamy contrast. My Cardamom Creme Fraiche does the trick: it is silky, tangy-sweet, and subtly fragrant with the earthy citrus notes of cardamom. And it is simply beautiful.

Note: it is strawberry season here in Eastern Virginia, but blueberries would be a lovely substitute later in the summer.

2-5.3 ounce cartons Silk Greek vanilla yogurt
1 cup Cocowhip
1/2 teaspoon ground cardamom
1/4 teaspoon almond extract
4 large strawberries, halved and thinly sliced or diced
Garnish; 2 whole strawberries

In a medium bowl, fold together all ingredients, except strawberries. Spoon one-fourth of mixture in the bottom of two glasses, top each with half the sliced berries. Top with the remaining one-fourth each of the mixture. Serve immediately or refrigerate, covered. Top each with a whole berry before serving.

Vegan strawberry parfait with sliced fresh strawberries sandwiched between layets of silky cardamom creme fraiche
#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
@vegan_community
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by betsy

Strawberry-Balsamic Chocolate Chip Sheet Cake w/ Basil Creme Fraiche (vegan/plant-based)

Yield: 12 servings

This combo is like chocolate dipped strawberries meet caprese salad. Sound weird? I promise it’s not…or if it is, you won’t care!

Ultra-moist, this dessert is my take on the 3-ingredient so-called “dump cake” made with cake mix, pie filling, and eggs for which I substitute aquafaba.

I add lemon juice to the batter to balance the sweetness and balsamic vinegar for a savory undertone, along with vanilla and almond extracts for depth. Chocolate chips are so pretty and tasty dotting the top.

To my topping of 2-ingredient lazy gal’s plant-based creme fraiche, I add minced fresh basil. It is undeniably savory and a bit unexpected–if I were a dog, one ear would definitely go up–but, to me, it’s addictingly so.

I garnish each piece of cake with a sprinkling of chocolate chips and a sprig of basil for a serving of summer personified.

Strawberry-Balsamic Chocolate Chip Sheet Cake w/ Basil Creme Fraiche

Aquafaba from 1-15 ounce can chickpeas (reserve chickpeas for another use)
1 box strawberry cake mix (13.25 to 15.25-ounces)
1 21-ounce can strawberry pie filling
Juice from 1/2 medium lemon
2 teaspoons balsamic vinegar
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1 medium lemon
1/2 cup chocolate chips
Basil Creme Fresh (recipe follows)
Garnish: chocolate chips and basil sprigs

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan. In a large bowl, stir together all ingredients, except chocolate chips, topping and garnish, until completely combined. Transfer to prepared pan and gently smooth top. Sprinkle with 1/2 cup chocolate chips. Bake for 30-35 minutes or until top is set, and a toothpick inserted in center comes out clean or with barely any moist crumbs clinging to it. *Cool, cover, and refrigerate for at least a couple hours before serving. Serve topped with a dollop of basil creme fraiche, a sprinkling of chocolate chips, and a sprig of fresh basil. *Note: This cake is a bit sticky once cooled, and refrigeration reduces the tacky factor.

Basil Creme Fraiche

1 cup vanilla Greek style plant-based yogurt (I like Silk brand)
1 cup fairly firm plant-based whipped topping (I like Cocowhip)
2 tablespoons minced fresh basil

Gently fold together in a medium bowl until completely combined. Cover and refrigerate until serving time.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
@vegan_community
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by betsy

5-Ingredient Lemon Blueberry Cake w/ Cardamom Creme Fraiche (vegan/plant-based)

Turns out cardamom was made for lemon and blueberry…and that creme fraiche, ya’ll!

This is my take on the 3-ingredient so-called “dump cake” made with cake mix, pie filling, and egg replacer.

My version is lemon and blueberry which I nudge in a Middle Eastern direction. I add lemon zest to the batter for a little pop of freshness and cardamom to both the batter and my 3-ingredient lazy gal’s plant-based creme fraiche. A garnish of pine nuts is the chef’s kiss.

Yield: 12 servings (9 x 13″ cake)

3 flax eggs (1/4 cup + 2 tablespoons ground flax seed meal whisked together with 1 cup + 1 tablespoon water and set aside to gel for a couple minutes)
1 box lemon cake mix (13.25 to 15.25-ounces)
1 21-ounce can blueberry pie filling
1/2-1 teaspoon ground cardamom to taste
Zeat of 1 medium lemon
Cardamom Creme Fresh (recipe follows)
Garnish: Pine nuts, lightly toasted if desired

Preheat oven to 350 degrees. Grease a 9 x 13-inch metal pan. In a large bowl, stir together all ingredients, except topping and garnish, until completely combined. Transfer to prepared pan and gently smooth top. Bake for 35 minutes or until top is set, and a toothpick inserted in center comes out clean or with barely any moist crumbs clinging to it. *Cool, cover, and refrigerate for at least a couple hours before serving. Serve topped with a dollop of Cardamom Creme Fraiche and a sprinkling of pine nuts. Store any leftovers, covered, in refrigerator. *Note: This cake is a bit sticky once cooled, and refrigeration reduces the tacky factor.

Cardamom Creme Fresh

1 cup vanilla Greek style plant-based yogurt (I like Silk brand)
1 cup fairly firm plant-based whipped topping (I like Cocowhip)
2 teaspoons ground cardamom

Gently fold together in a medium bowl until completely combined. Cover and refrigerate until serving time.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
@vegan_community
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by betsy

Carrot-Apple Dump Cake (vegan & plant-based)

This moist deliciousness is a slightly leveled up version of the popular 3-ingredient cake made with cake mix, pie filling, and flax eggs.

I substitute aquafaba for the flax eggs and add carrots, pineapple, and pecans.

Then I top it with lazy gals plant-based creme fraiche.

Carrot-Apple Dump Cake

1 box spice cake mix (be sure it is vegan; most are)
1 21-ounce can apple pie filling (lite if available)
1 cup grated carrots (I purchase pre-grated)
3/4 cup aquafaba drained from a can of chickpeas
1/2 cup crushed pineapple, drained (juice used for another purpose)
1/2 cup broken pecans, toasted or not


Creme Fraiche Topping:
fold together equal parts plant-based Greek vanilka yogurt (I like Silk brand) and plant-based whip topping (I like Cocowhip)
Garnish: pecan halves, toasted or not

Preheat oven to 350 degrees. Grease a 9 x 13″ pan. In large bowl, fold together cake mix, pie filling, carrots, pineapple, and broken pecans. Spread evenly into pan. Bake 35 minutes. Cool. Serve topped with Creme Fraiche and garnish with pecan halves.

#vegan #veganism #veganrecipes #plantbasedrecipes #foodstylist #recipedeveloper #foodphotography @veganchefs
@vegan_community
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by betsy

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

I enjoy a carton of Silk brand Greek Vanilla Yogurt EVERY morning with a banana–Urban eats the tips (Patsy turns up her nose)–and I reuse the cartons at home and school for paint.

For some reason, I had been craving a dessert made of the yogurt, cherry pie filling, and chocolate chips. I could see it, feel it, and taste it in my mind.

Bob surprisingly thought it sounded good, too, so we invited a friend to join us, I swirled it together and piled it into coupe glasses before walking the dogs, and when I returned, three of us enjoyed a serving on the deck in lieu of dinner (shhh!).

You can devour it immediately or let it chill and set up for a slightly firmer treat. Either way, it is like a cross between cheesecake and soft-serve. So easy and pretty.

Note: Bob bought Lily’s brand chocolate chips sweetened with stevia by accident. He is picky about “fake” sweetener–and many times I have reiterated that stevia is a real plant–but he actually thought the chips tasted like his beloved Dove dark chocolates and I thought they were perfect, but I drink granulated stevia in my chai every morning.

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

Yield: 6 servings

4-5 ounce containers vegan Vanilla Greek Yogurt (I use Silk brand)
1 cup cherry pie filling (I use Lucky Leaf brand “lite”)
1/2 cup vegan semi-sweet or dark chocolate chips + more for garnish (I use Lily’s sugar-free semi-sweet made with stevia)

In medium bowl, fold together yogurt and cherry pie filling for a swirled appearance. Stir in chocolate chips except garnish. Divide among 6 parfait or coupe glasses. Enjoy immediately or refrigerate 30 minutes to an hour to allow to set-up for a cheesecake-like texture. Serve garnished with a few additional chocolate chips.

#vegan #veganism #veganrecipes #plantbasedrecipes #foodstylist #recipedeveloper #foodphotography

@veganchefs
@vegan_community

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by betsy

Lemon Cupcakes with Raspberry-Lemon Buttercream (vegan/plant-based)

Yield: 12 cupcakes or 36 mini-cupcakes

These confections have a beautiful balance between subtlety and vibrancy, both in the cakes and the frosting.

The vegetable shortening added to the buttercream helps it remain stable for beautiful piping that holds its shape even if you have to travel with them for 30 minutes by car as I did.

I was asked to make 8 dozen minis for a celebration of life today, which happened to fall on the deceased’s birthday. His favorite cake was lemon with raspberry frosting, so I was honored to memorialize his birth.

His wife, my husband–who, incidentally, absolutely loved these–and another foodie friend thought they should be left undecorated. But you can add sprinkles, as I did for the photo above, whole raspberries, tiny lemon wedges, lemon zest, or a drizzle of raspberry puree.

Note: the frosting recipe contains enough sugar–which acts as a preservative for the plant-based butter–that you don’t need to refrigerate these unless they will not be eaten for more than 48 hours.

Lemon Cupcakes

1/2 cup oil
1 cup non-dairy milk (I use unsweetened soymilk)
2 tablespoons fresh squeezed lemon juice
3/4 teaspoon vanilla
1 1/2 cups flour
1/4 cup + 2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt

Raspberry-Lemon Buttercream

1/2 cup vegan butter, very slightly softened
1/2 cup vegetable shortening
4 cups (1 pound) powdered sugar
2 tablespoons fresh squeezed lemon juice
2 tablespoons raspberry jam (with or without seeds)

Cupcake directions:

Preheat oven to 350 F. Line a cupcake pan with cupcake liners. In large bowl, whisk together oil, non-dairy milk, lemon juice, and vanilla. Add half of flour, sugar, baking powder, and salt. Whisk just until combined, add remaining flour, and whisk fifty times.

Divide batter evenly among individual lined cupcake cups: about 3 tablespoons of batter for each regular cupcake and 1 tablespoon for each mini cupcake. Bake regular sized ones for 13 to 14 minutes and minis for 9-11 or until a wooden pick inserted in the center of one comes out clean. Remove cupcake tin to a wire rack and allow to cool completely. While cupcakes cool, prepare frosting.

Frosting directions:

With an electric mixer, whip margarine and shortening until fluffy. Add half the powdered sugar and whip until very fluffy, scraping down sides of bowl, as necessary. Beat in lemon juice and raspberry jam. Add remaining powdered sugar, and continue to whip until powdered sugar and jam is fully incorporated, the frosting turns a beautiful pale pink, and the consistency is very fluffy and stiff enough to hold its shape. Frost cupcakes, decorate if desired, and serve or store in an airtight container.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
@vegan_community

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by betsy

Easy Mediterranean Roasted Pears with Cardamom Greek Yogurt and Turmeric-Honey Drizzle (vegan, plant-based, gf)

Asked to prepare dessert for an elegant Mediterranean dinner this fall–and nicely refusing when the host, a dear friend, asked me to bring a cake or pastry–I created this roasted pear dish. Everyone pretty much swooned, and the host agreed with me that other kinds of desserts would have been too much.

The warm tender pears, cool creamy yogurt, glossy drizzle, and crunchy pistachios are a combination made in Mediterranean paradise.

The pears roast a long time, perfect for stirring together the filling and drizzle, chopping the pistachios, and taking a nice autumn cat nap.

Mediterranean Roasted Pears with Cardamom Greek Yogurt and Turmeric-Honey Drizzle (vegan, plant-based, gf)
Yield: 8 servings

4 ripe Anjou or Bartlett pears, halved lengthwise, seeds scooped out with a melon baller or small spoon (try to leave stems on 4 of them for appearance)
3/4 cup water or strong chai tea (I steep 2 vanilla chai tea bags in 3/4 cup water in microwave)
1 tablespoon olive oil
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Cardamom Greek Yogurt (recipe follows)
Turmeric-Honey Drizzle (recipe follows)
1/4 cup chopped pistachios
Optional garnish: 8 star anise

Preheat oven to 400 degrees. Pour water or chai and olive oil into 10″ skillet or 9″ round baking dish. Arrange pears, cut side down, stem end facing toward center like spokes. Roast 30 minutes, turn pears cut side up, sprinkle with brown sugar, and cinnamon, and continue roasting until soft but holding their shape, about 30 more minutes, but teat starting at 15. (Test with the point of a sharp knife inserted into flesh; there tends to be one or two that take longer. I cover the whole dish with foil upon removal from oven to let them steam as the cool to further soften). Serve warm topped with yogurt, drizzle, and pistachios; garnish with star anise if desired.

Note: If made ahead, you can rewarm the pears, covered with foil, in a preheated 300-degree oven for about 15 minutes or so.

Cardamom Greek Yogurt (double if you want lots of filling)
5 ounces Greek vanilla yogurt (I use Silk brand Greek style)
1/8-1/4 teaspoon ground cardamom or to taste

Whisk all together and store, covered, in refrigerator.

Turmeric-Honey Drizzle

Note: If you prefer, you can substitute 5 tablespoons agave nectar plus 1 teaspoon balsamic vinegar and 1/8 teaspoon vanilla extract.

4 tablespoons agave nectar
1 tablespoon tamarind syrup (found in international markets)
1 tablespoon white balsamic vinegar reduction
1/4 teaspoon ground turmeric or to taste

Whisk all together and store, covered, at room temperature.

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by betsy

Fresh Fig Parfait with Vanilla Yogurt & Quick Granola (vegan/plant-based)

Fresh Fig Parfait
Yield: 1 serving (easily multiplies)

If lucky you has a fig tree–or, like me, a generous neighbor does–and your figs are ripe for the pickin’, this is a delightful way to enjoy them for breakfast or a not-too-sweet dessert.

4 tablespoons quick or old fasioned oats
3 tablespoons walnut pieces, divided
1/8 teaspoon ground cardamom or cinnamon
1-5 ounce carton Silk brand Greek style vanilla yogurt
2 fresh figs, quartered
1 teaspoon maple syrup

In a small skillet over medium heat, dry toast oats, 2 tablespoons walnuts, and cardamom for a very few minutes, stirring continuously. (Watch closely, as the mixture will seem not to be cooking and, all of a sudden, it will burn.) Remove from heat and cool. Layer half of yogurt, half of figs, and half of oat mixture into a glass and repeat. Garnish with remaining tablespoon walnuts and teaspoon of maple syrup. Enjoy immediately.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

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