Vegan Dessert Recipes

This Whole Wheat Vegan Carrot Cake is moist and flavorful, plus made with some healthier substitutions like flax seed, whole wheat white flour, and coconut oil for one delicious cake. I started with a more traditional, “healthier carrot cake” recipe found on  allrecipes.com , but it called for eggs and vegetable oil… womp womp. Not that I don’t eat eggs, because I do… But I’ve been enjoying experimenting with vegan baking substitutions and I wanted to see if I could start with a traditional recipe and change things up from there. Lo and behold, it came out BANGIN’.   I tested this Whole Wheat Vegan Carrot Cake on some work friends last weekend.  One of the girls had us over to build terrariums  (which I actually didn’t make one, but that’s beside the point)  and I figured it was the perfect time to test this recipe on a “gaggle of girls”, as my dad would say  (I don’t know why that just came to mind, but it did, and my dad does say that and now i...

Get some of your daily fruits and veggies with a slice of this pumpkin apple cake. Not only does it pack in an impressive amount of produce for a dessert, it also uses coconut sugar, rolled oats, and lots of heart-healthy macadamia nuts. Even if you cut yourself an extra-generous piece, you won’t be overdoing it on the sugar or the saturated fat. Prep Time: 15 mins       Cook Time: 35 mins         Total Time: 50 minutes           Yield: 8-12 DESCRIPTION This Quick and Simple Pumpkin Apple Cake is moist and aromatic. The perfect flavors for the fall and furthermore this cake is not only gluten free, but also dairy free, egg free, vegan and of course histamine friendly. INGREDIENTS 125 g (gluten free) oat flour (ca. 1 cup) 75 g (gluten free) rolled oats (ca. 3/4 cup) 150 g coconut sugar (ca. 3/4 cup) 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp vanilla powder 60 g (extra virgin) oliv...

I’m so excited for you to have it in your hands and kitchen, and have the recipes in your bellies in just a few short weeks. It officially comes out December 12th, but if you preorder it now it will probably be in your mailbox a few days before then and you’ll get my holiday recipe ebook (fill out this form after you place your order and the ebook will arrive in your inbox) as a bonus! Ok, now let’s get to today’s new recipe, Vegan & Gluten-Free Butternut Squash Oatmeal Cookie Sandwiches. This time of the year, I simply cannot stop putting pumpkin, sweet potato and/or squash in every single think I cook! But really…why would I want to? What I love about this recipe is how simple and clean the ingredients list is. The roasted butternut squash puree provides so much natural sweetness that the whole batch of cookies is only sweetened with 2 tablespoons of maple syrup! Yes, I did add raisins and chocolate chips which have sugar, but it’s a pretty small amount so this recipe ...

There is a donut shop in Atlanta called Revolution Doughnuts, if you get the chance, go there. They have some vegan donuts and some non vegan donuts, but there are plenty of vegan ones to choose from and I have never been disappointed. They are all amazing, they have a yeast donut that is topped with orange and pistachio, and it is an amazing combination. Last time I had it, I was very inspired by how orange and pistachio taste together. I was thinking I would make my own take on this, and make it a baked donut, and fill it will pistachios processed into a flour. Add orange zest into the batter and then top it with an orange glaze. Oh, and some more chopped pistachios on top! Is pistachio flour a thing? I don’t know, but it definitely is now! It was so beautiful to create and even more beautiful to eat! It gives the dough such good flavor and texture, I may have eaten more than my fair share of these babies. I made little ones, but you can make whatever size you want. I love b...

Three of my favorite flavors are cinnamon, peach, and honey. This recipe is like winning the lottery! Cinnamon Peach Cashew Cheesecake with a salted "graham cracker" crust made from almonds and dates. Oh honey, it's really good. Ingredients CRUST 1 cup packed pitted dates - soaked for 10 minutes then drained 1 cup raw almonds 1 Tbsp cinnamon 1 tsp salt FILLING 2 cups raw cashews, soaked for 45 minutes in hot water 1 large lemon, juiced 1/3 cup melted coconut oil 1/2 cup full-fat coconut milk 1/2 cup maple syrup (or honey if not vegan) 1 ripe peach, without skin TOPPING 1 peach, sliced Drizzled maple syrup Dusting of cinnamon Instructions Add dates to a food processor and blend until it forms into a ball. Remove and set aside in a bowl. Next add almonds and process into a meal. Add the dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. Add salt to taste. Co...

One of the desserts that was always on the menu (and a big favourite for large functions) was Pecan Pie.  We made huge ones with thick shortcrust pastry and the filling was largely just varieties of sugar with some eggs and pecans thrown in.  They were unctuous and sticky and I must have made hundreds of the damn things.  And eaten more slices than I should probably admit to.  I confess, by the time I left I was sick of even the sight of a pecan nut, let alone the smell of them cooking. Thankfully it was enough years ago that I can now face them again!  In fact I’d go so far as to say I’ve fallen back in love with pecans these days – these little nuts have some amazing health benefits: They’re antioxidant rich, making them heart healthy They’re rich in oleic acid, the healthy fat found in olives and avocado As a good source of vitamin B3 pecans are the perfect option if you’re fighting fatigue because this vitamin helps us access the energy in our food ...