Tag: Vegan desserts

by betsy

Best Carrot Cake with Orange-Scented Bourbon-Brown Sugar Cream Cheese Frosting + A Healthier Alternative (vegan/plant-based)

Very biased POV: A proper carrot cake must have ALL the things: carrots, of course, but also golden raisins–only golden!–pineapple, nuts, coconut, and, for good measure and moisture, applesauce!

And only *cream cheese frosting will do. Plain is pretty darn good, but if you have never added some brown sugar, bourbon, and the zest of an orange, what are you waiting for?!

*Or try my alternative healthier version with all the same balanced flavors but none of the butter or powdered sugar.

Cake:

1/2 cup raisins, golden raisins preferred
1/2 cup crushed pineapple in juice + 1/2 cup additional juice
3 cups flour
2 1/4 cups sugar
1 tablespoon baking soda
1 tablespoon pumpkin pie spice or cinnamon
1 1/2 teaspoons sea salt
1 cup + 2 tablespoons vegetable oil
1/2 cup unsweetened applesauce
3 1/2 cups grated carrot
1/2 cup finely chopped pecans or walnuts, toasted or not
1/2 cup unsweetened coconut
Orange-Scented Brown Sugar-Bourbon Cream Cheese Frosting and Filling (recipe follows)
Decorations: finely chopped pecans or walnuts, toasted or not; pecan or walnut halves; unsweetened coconut

Preheat oven to 350 degrees. Grease and flour two 9-inch pans and set aside. In a small bowl, heat raisins with the 1/2 cup pineapple juice for 1 minute in microwave or simmer over medium heat in small saucepan for a minute.

In large mixing bowl, combine flour, sugar, baking soda, pumpkin pie spice, and sea salt. Make a well in center and add oil, crushed pineapple, and applesauce. Stir to combine completely or use an electric mixer at low to medium speed. Stir in carrot, raisins with juice, nuts, and coconut.

Divide batter evenly between prepared pans. Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean. Fill and frost and decorate as desired. I like to press unsweetened coconut into the sides and garnish the top with a circle of finely chopped nuts and a ring of nut halves.

Store in refrigerator but remove a couple hours before serving. This cake is very moist and best cut with a serrated knife.

Frosting and Filling:

8 ounces vegan cream cheese, softened (I like Tofutti Better Than Cream Cheese)
8 ounces vegan butter, softened
1 cup light or dark brown sugar
1 teaspoon vanilla
2 teaspoons bourbon, if using
Zest of 1/2 to 1 medium orange, if using
Approximately 6 cups confectioner’s sugar
1/2 cup finely chopped pecans or walnuts, toasted or not
1/2 cup unsweetened coconut

In large bowl of electric mixer, cream together at medium speed vegan cream cheese and vegan butter. Add brown sugar, vanilla extract, and optional bourbon and orange zest. Beat at medium speed until sugar dissolves and mixture is very creamy. Then, incorporate powdered sugar, beating at medium-high speed, 1 cup at a time, until desired consistency is reached. (If mixture becomes too stiff, thin with very small amounts of non-dairy milk.)

To make filling, remove 1 cup frosting to medium bowl and fold in nuts and coconut. Spread filling between layers and frosting on top and sides.

Healthier Frosting and Filling:

8 ounces vegan cream cheese, softened
4-5 ounce cartons Greek vanilla yogurt (I like Silk brand)
1/4 cup dark brown sugar
2 tablespoon bourbon
Zest 1 medium orange
1/4 cup finely chopped pecans or walnuts, toasted or not
1/4 cup unsweetened coconut

In bowl of electric mixer or food processor, cream together all ingredients except nuts and coconut until smooth and slightly fluffy. Transfer to an airtight container and refrigerate for an hour or overnight.
To make filling, remove 1/2 cup frosting to small bowl and fold in nuts and coconut. Spread filling between layers and frosting on top and sides.

*Created exclusively for Tofutti Brands, Inc.

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

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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.

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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.

by betsy

Luscious Pina Colada Mousse or Pie Filling (healthier/vegan & plant-based)

In the summer, I spend a lot of time alone in my studio, so I love to create small gatherings of friends for connection and conversation.

As an excuse for a July get together–not that I need an excuse–I researched what national food days are this month. It turns out that July 10 is National Pina Colada Day!

It has been scorching hot, so I wanted to offer a cool, creamy treat in the heat of the day that was pretty to boot. Plus, I wanted something quick that didn’t look that way.

The base of this recipe is a treat I eat daily with a banana for breakfast: *Silk brand vanilla Greek yogurt! It must be the Greek version in the dark blue packaging for the dense and creamy texture, almost like cheesecake.

You can spoon the filling into a crumb crust for a true tart (make 2 times the recipe), but I think it is prettier crustless in martini glasses, especially for Pina Colada Day.

Luscious Pina Colada Mousse or Tart Filling (healthier/vegan/plant-based)
Yield: 4 servings

1/4 cup coconut rum or rum
1 tablespoon cornstarch
1-20 ounce can crushed pineapple, really well drained in a strainer or colander (reserve juice for another use)
3-1/3 cup cartons Silk brand vanilla Greek yogurt
1/2 cup thawed So Delicious Cocowhip
1/4 cup shredded unsweetened coconut
Optional but recommended: 1/4 teaspoon each coconut and rum extract
Garnishes:
4 teaspoons shredded unsweetened coconut
4 maraschino cherries, drained

In medium saucepan, whisk together rum and cornstarch, stir in well-drained crushed pineapple, place over medium heat, stirring constantly for about 2 or 3 minutes until very thick. Cool to room temperature. In medium bowl, gently fold together yogurt, Cocowhip, 1/4 cup coconut, optional extracts, and cooked pineapple mixture. Divide mixture between four serving bowls–I like martini glasses–and garnish each with 1 teaspoon shredded coconut and a maraschino cherry. Refrigerate until serving time.

*I reuse the plastic containers in my studio.

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by betsy

Quick Lemon Bars with “Cheesecake” Topping (vegan/plant-based)

Pretty, cool, and refreshing, these easy bars take the edge off summer heat and humidity.

The base for the recipe is making the rounds on Pinterest, prepared by combining an angel food cake mix and lemon pie filling. But I leaned full-on into lemon.

And I don’t care what anyone says, the batter does NOT separate into a crust and filling as it bakes. In fact, the texture is a bit odd: a tad gummy and spongy.

BUT chilling mostly solves that issue, and topping the bars solves the rest. They ended up reminding me of a slightly and pleasantly sticky lemon brownie, and I will make them again…but I am not tossing out my traditional lemon bar recipe, as these are something altogether different.

Quick Lemon Bars with “Cheesecake” Topping

1 box lemon cake mix (make sure it is plant-based, but most are)
1-20 ounce can lemon pie filling (make sure it is plant-based, but most are)
“Cheesecake” Topping (recipe follows)
12 thin lemon slices
Garnish: 12 mint leaves and/or a few berries if desired. Preheat oven to 350 degrees. Lightly spray 9 x 13″ pan with non-stick spray, line with a piece of parchment paper or foil if desired (not necessary), and spray again. By hand or on low speed of an electric mixer, combine mix and filling thoroughly without overbeating. Spread into prepared pan. Consistency will be a little spongy. Spray hands with nonstick spray and pat into corners if necessary. Bake 30 minutes. Cool on wire rack. Cover and chill. Slice into 12 pieces, top with a couple tablespoons filling, garnish, and serve. Refrigerate any leftovers.

“Cheesecake” Topping

4-5 ounce cartons Silk brand Greek style vanilla yogurt (or use whatever brand you prefer, but make sure it is Greek style)
1 cup So Delicious Cocowhip (or your favorite plant-based whipped topping)

Gently fold together in a medium bowl. Cover and refrigerate if not using 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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by betsy

Luscious Cherry Mousse or Tart Filling (healthier/vegan/plant-based)

Recently returned from a 9-day trip after Maymester with 14 students and a detour on the way to see family in Houston on the way home, I was eager to see my friends.

As an excuse for a gathering–not that I need an excuse–I started researching what national food days are this month. It turns out that June 18 is National Cherry Tart Day!

Most desserts are just too many calories to fold into a reasonable day’s worth, except on special occasions and this was one, but I wanted something cool, creamy, and pretty I could enjoy throughout the summer. Plus, I wanted something quick that looked like I had labored. So I got to work.

The base of this recipe is something I eat every day with a banana for breakfast: *Silk brand vanilla Greek yogurt! It must be the Greek version in the dark blue packaging for the dense and creamy texture, almost like cheesecake.

You can spoon the filling into a crumb crust for a true tart (make 4 times the recipe), but I think it is prettier in martini glasses. Either way, enjoy!

Luscious Cherry Mousse or Tart Filling (healthier/vegan/plant-based)
Yield: 2 servings

2-1/3 cup cartons Silk brand vanilla Greek yogurt
1/2 cup thawed So Delicious Cocowhip
1/2 cup prepared cherry pie filling + 6 additional cherries from filling (I use Lucky Leaf “Lite,” but use your favorite, including homemade if you choose)
1 tablespoon or more plant-based mini chocolate chips

In small bowl, gently fold together all ingredients except extra cherries and chocolate chips. Divide mixture between two serving bowls–I like martini glasses–and garnish each with remaining 3 cherries and 1 1/2 teaspoons chocolate chips. Refrigerate until serving time.

*I reuse the plastic containers in my studio.

#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

@veganchefs
@vegan_community

by betsy

Best Pumpkin Brownies (vegan & plant-based)

These are possibly the fudgiest and moistest brownies you will ever devour, but with a slight tender crunch from the optional chocolate chips and nuts. Plus they are just the right thickness. And its a simple recipe to memorize because all the amounts are either “1/2” or “1” (except the baking powder).

Sublime on their own, they are downright irresistible with a scoop of plant-based vanilla ice cream, non-dairy whipped cream, or a glass of ice cold non-dairy milk.

Best Pumpkin Brownies (vegan & plant-based)
Yield: 9 brownies

1/2 cup canned pureed pumpkin
1/2 cup neutral vegetable oil
1/2 cup water
1 teaspoon vanilla extract
1 cup natural sugar
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon sea salt
Optional about recommended: 1/2 cup plant-based semi-sweet or dark chocolate chips
Optional but recommended: 1/2 cup pecan, hazelnut, or walnut pieces

Preheat oven to 350°. Grease an 8-inch square baking pan, line with a wide strip of foil or parchment paper Slightly extended over edges., and lightly oil again. In a large bowl, combine all wet ingredients until smooth with a whisk. Add all dry ingredients except chocolate chips and pecans, and whisk until completely combined. Fold in chocolate chips and nuts if using. Transfer batter into prepared pan and lightly smooth top. Bake twenty minutes or until set on top and slightly pulling away from edges of pan. Cool completely in pan on wire rack and then tightly cover until serving time.

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