Easy and Healthy Vegan Desserts


In general, vegans do not consume any animal by-products. This includes butter, animal fat, eggs, cheese, or even honey and any other food that originally came from an animal product. But being vegan doesn’t mean you don’t feel like an occasional sweet or treat. How to make your own vegan cake recipe using creative ingenuity and substituting animal products.

The majority of cake recipes, the egg acts is a main ingredient. The egg causes a foaming action on the cake which allows bubbles to form in the dough. In other dishes that require eggs such as cookies; eggs are used as a connecting element. Indeed, there are a variety of egg substitutes sold in health food stores. For vegan cake recipes, make sure the substitute you choose is animal-free.

In addition to commercial substitutes, applesauce and bananas are used in a variety of sweets as an egg substitute. These fruits add moisture and will work as a binder. On the other hand, bananas and apples do not trap air bubbles in a vegan cake batter, they will not make the final product light and fluffy. To have light cakes, try adding baking soda to your recipe. While the fruit sauce adds moisture and weight, the soda will act as a leavening agent.

Milk and butter are also ingredients that must be substituted for a vegan cake recipe. Milk is easy to replace, from the many options available, including almond, soy or rice milk. Soy is low in fat and cholesterol free, an excellent alternative to milk. Almond milk has a creamy consistency that compliments the vanilla flavors. Rice milk is a great addition to any recipe that is already extremely sticky and thick.

Butter is a non-vegan ingredient often associated with cake recipes. There is a wide selection of vegan margarine on the market. However, sesame oil, coconut oil or any vegetable oil can also be used.

Here are simple recipes that can be used with a variety of flavors:

Vegan cake

Ingredients
  • ½ cup vegan margarine
  • 1 cup of sugar
  • Egg substitute for four eggs
  • 3 cup flour
  • ½ tsp baking powder
  • ½ chopped nuts
  • ½ cup soy or almond milk to moisten the dough
Direction

Preheat the oven to 180 degrees and prepare a greased eight-inch pan. Cream the vegan margarine and gradually add the sugar and the egg substitute (banana or apple sauce). Add dry ingredients and soy milk to moisten. Bake in the oven until cooked.

Vegan Cookies

Ingredients
  • 2 cups flour
  • 2 tbsp cornstarch
  • 2 tbsp lukewarm water
  • 3 tbsp soy or almond milk
  • 140g sugar
  • 50g vegetable oil
  • 10 g baking powder
  • 100g pastry chocolate
  • 1 tbsp apple cider vinegar (cookie help, optional)
  • 10 g vanilla sugar
Direction

Mix the cornflour in water to obtain a smooth paste. Gradually add, while continuing to mix: sugar, vegetable oil, soy or almond milk and yeast to obtain a homogeneous liquid. Add the flour, mix, then break the chocolate into nuggets. Pour it into the dough and mix it.
Cover a baking sheet with baking paper. Make small dough balls and flatten them slightly on the baking sheet. Bake at 180° for 10 or 15 min.

Cookies are very soft when taken out of the oven but become hard on cooling. For even tastier cookies, you can replace the sugar with whole sugar and add 120g of peanut appetizers in addition to the chocolate.


Easy and Healthy Vegan Desserts

Vegan cream dessert 

Ingredients

  • 350 ml of vegetable milk of your choice (almonds, coconut …)
  • 90 ml of vegetable cream of your choice
  • 5 c. level tablespoons of cornstarch
  • 2.5 c. grated coconut, ground almonds or hazelnuts
  • 1.5 c. maple syrup
  • 1 C. 1 teaspoon liquid vanilla
To serve: liquid chocolate, grated coconut, lemon zest, a few crushed almonds or walnuts, etc.
Direction : 
Pour all the ingredients into the pot, except the vanilla and maple syrup. Mix well with a whisk.
Heat over medium heat until the cream thickens, stirring constantly with a whisk.
When the preparation turns into a creamy custard type but lighter, turn off the heat and add the maple syrup or vanilla. Mix one last time.
Divide into ramekins and let cool.
Place in the refrigerator for 2 to 3 hours.
Add liquid chocolate or sprinkle with grated coconut, lemon zest, crushed almonds or walnuts, etc. before serving.

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