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Vegan Dessert Recipes

Apple Upside-Down Cake
by Meredith McCarty

Moist and fruity and sweetly spiced, upside-down cakes call for fruit that is firm but ripe. Unlike bananas and berries, apples hold up well with baking. This is simply a delicious vegan dessert recipe.

Cake

3/4 cup whole wheat pastry flour
1/2 unbleached white flour
1/4 cup fine cornmeal or corn flour
2 1/4 teaspoons aluminum-free baking powder
1/4 teaspoon sea salt
1/4 cup light vegetable oil (walnut or canola oil)
1/2 cup pure maple syrup
2/3 cup apple juice
1 1/2 teaspoons vanilla

Topping

1 tablespoon light vegetable oil
2 tablespoons pure maple syrup or FruitSource syrup
1 pound apples (2 or 3), peeled and thinly sliced
1 teaspoon each cinnamon and nutmeg
1/2 cup walnuts, toasted and chopped

Directions:

  1. Preheat oven to 350 F. Place a baking peachment circle or square at the bottom of a cake pan, a deep-dish pie pan, or an 8-inch square baking dish to ensure that all the fruit will be released from the pan. Oil the sides.
  2. To prepare the cake batter, mix the dry ingredients. In a separate bowl, whisk wet ingredients together and mix into dry. Toss fruit with spices and arrange a single layer of fruit close together or overlapping in a spiral or concentric circles. Or layer fruit slices in 3 rows to cover the bottom of the square pan. Sprinkle with walnuts and pour batter evenly over fruit.
  3. Bake until cake tests done in the middle and apples are tender, about 40 minutes.
  4. Cool the cake in the pan set on a wire rach for about 10 minutes. Invert the cake into a serving plate and leave it there for about 2 minutes. Lift off the pan and peel off the paper. The yummy vegan dessert is complete!

Variations:

Pear-Pecan Upside-Down Cake: Substitute pears for apples and pecans for walnuts. Add 1/2 teaspoon Chinese five-spice powder along with other spices.

Peppered Plum Upside-Down Cake: Substitute 1 pound halved and slices plums for apples and substitute hazelnuts got walnuts. Arrange fruit skin side down on pan. For topping seasonings, substitute 1 teaspoon cinnamon with 1/2 teaspoon each cloves, allspice, and black pepper.

 

Apple-Raisin Squares (Basic Fruit Bar Recipe)
by Meredith McCarty

This vegan dessert recipe makes 9 or 12.

Ingredients for Crumb Pastry:

1½ cups rolled oats
1½ cups whole-wheat pastry flour
½ teaspoon sea salt
½ teaspoon aluminum-free baking powder
⅓ cup light walnut oil, Spectrum brand
⅓ cup brown rice syrup, pure maple syrup or agave syrup
1 teaspoon vanilla

Ingredients for Fruit Filling:

1½ cups single (e.g. raisins) or mixed dried fruit (raisins, currants, cherries, fruit juice-sweetened cranberries, and/or quartered pitted prunes, apricots and stemmed figs)
2 pounds firm apples (Granny Smith or Pippin), 5 apples or 5 cups, peeled and cut in ½-inch cubes
¾ cup apple cider or apple juice
Zest of half a lemon
1 teaspoon ginger, freshly grated
1 teaspoon cinnamon
¼ teaspoon nutmeg or cardamom

Ingredients for Glaze (Optional):

1 Tablespoon brown rice syrup mixed with 1 teaspoon water

Directions:

  1. Preheat oven to 350°. To make crumb pastry, mix dry ingredients. Whisk together wet ingredients and add to dry. Mix and rub mixture between hands to form a crumbly texture.
  2. To make fruit filling, layer ingredients in 3-quart pot in order listed so dried fruit is on the bottom. Bring to boil, then simmer covered until tender, about 10 minutes each. Stir a couple of times. Remove cover and continue to cook until liquid is absorbed or cooked off, 5 minutes more.
  3. To assemble bars, press half crumbs into lightly-oiled 8-inch square baking dish. Cover with either the fruit filling. Press remaining crumbs over all. Bake until golden brown on top, 30 to 45 minutes. Glaze in last 5 minutes of cooking if desired. Allow to cool 30 minutes before cutting and serving this delicious vegan dessert treat.

Nutrition facts:

For 12 servings, per serving:

Calories: 301

Calories from Protein: 6%
Calories from Fats: 22%
Calories from Carbohydrates: 72%
Protein: 4.6g
Fat: 7g
Saturated Fat: 0.7g
Carbohydrates: 54.1g
Fiber: 5.2g
Cholesterol: 0
Sodium: 101mg

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Zucchini-Walnut Bread
by Meredith McCarty

This is delicious vegan dessert recipe is a favorite!

3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon each ginger and cinnamon
1/4 cup light walnut or canola oil
1/2 cup pure maple syrup or brown rice malt syrup, or part of each
1/4 cup soy milk
1/4 cup apple juice
Zest of half a lemon
1 teaspoon vanilla
1 cup green and/or yellow zucchini, about 4 ounces, grated large or medium (not small)
1/2 cup walnuts, toasted and chopped

Lemon-Maple Glaze

1/4 cup pure maple syrup
2 tablespoons lemon juice

Directions:

  1. Preheat over to 350 F. Line the bottom of a standard loaf pan (9x5x3-inch) with parchment and oil the sides. Set aside a tablespoon of grated zucchini to garnish surface of bread.
  2. Mix dry ingredients in a large bowl. Whisk wet ingredients in a medium bowl and add to dry. Stir just enough to incorporate all ingredients, then fold in squash and nuts.
  3. Transfer mixture to loaf pan. Distribute remaining zucchini over surface. Bake until cake tests done and is quite golden, about 45 minutes.
  4. Allow loaf to sit for 10 minutes in the pan, then turn loaf out to cool completely on a wire rack.
  5. To make glaze, bring ingredients to a boil in a small saucepan, then turn heat to low and simmer for about 5 minutes. Whisk occasionally. Brush surface of cake with glaze, if desired.

Variation

Zucchini-Carrot-Nut Bread: Substitute grated carrots for half the volume of zucchini.

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