The number of people moving towards the vegan option is increasing more and more! but they struggle to find plant-based desserts that meet what they’re looking for in terms of texture and flavor.
Our ultimate guide presents 3 classic recipes but Reimagined to make them 100% vegan for you, my dear Vegan friends.
You will discover satisfaction while keeping what you prefer in food. Rich in flavor, these desserts are made up of accessible ingredients of remarkable richness and flavor, they are easily made, you will not miss the deliciousness of the chocolate as well as the freshness of the fruits.
Mini Bundt Cakes
Do you have an aperitif, a birthday, a wedding, a baby shower or any other occasion? and you don’t know what to put on the table to beautify it and please the eyes and stomachs of your guests?
Here is an excellent idea for a sweet board based on Mini cakes, Easy and quick to prepare with a basic dough that can be combined with all flavors and products: fruits, nuts, chocolate chips… as well as it can be create with different shapes: heart, star, fluted… and dressed with several sauces and glazes.
Mini Bundt Cakes
Ingredients
- Coconut oil cooking spray
- 2 cups (240 g) white whole wheat flour, plus more fordusting
- 1 cup (200 g) coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ripe bananas, peeled
- ½ cup (120 g) coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup (240 ml) oat milk
Instructions
- Preheat the oven to 350°F (180°C or gas mark 4). Mist all sixcavities of a mini Bundt pan (5-cup [1.2 L] capacity) withcoconut oil cooking spray. Sprinkle a bit of flour into eachcavity, making sure to cover all of the nooks and crannies.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Place the bananas in a smaller bowl and mash with a fork. Add the melted coconut oil, vanilla, and oat milk and whisk, eliminating as many banana lumps as possible; a few lumps are okay.
- Make a well in the middle of the dry ingredients. Begin pouring the wet ingredients into the dry ingredients while stirring. Mix the batter thoroughly, but don’t overmix.
- Divide the batter among the cavities in the mini Bundt pan, filling each one a little bit more than halfway (you may have a small amount of batter left over).
- Bake for 20 minutes, until a toothpick inserted near the center comes out clean.
- Cool the cakes in the pan for 10 minutes. Hold a wire cooling rack on top of the pan and flip it over to invert the cakes. Carefully lift the pan to release the cakes onto the cooling rack. Cool the Mini Banana Bundt Cakes for 15 minutes more before serving on a great Board like the picture
Strawberry Cashew Cheesecake Dip
Have you tried a cheesecake made with cashew milk? or even more of a vegan and gluten-free strawberry and cashew cheesecake dip?
Well I’m going to show you how to do it and also show you how to make homemade cashew milk.
Strawberry Cashew Cheesecake Dip
Ingredients
- 1½ cups (225 g) raw cashews, soaked overnight in waterto cover
- 2 cups (300 g) fresh strawberries, halved
- 3 tablespoons (45 ml) lemon juice
- ¾ teaspoon vanilla extract
- 2 tablespoons (30 ml) maple syrup
- ¼ teaspoon salt
Instructions
- Drain the soaked cashews. Combine the cashews, strawberries, lemon juice, vanilla, maple syrup, and salt in the bowl of a food processor. Blend until creamy and smooth; adjust the sweetness to taste.
- Enjoy immediately or store, covered, in the refrigerator until ready to serve.
Vegan Chocolate Sauce
One of the most loved sauces in the world is chocolate sauce.
But for those who have recently converted to a 100% Vegan lifestyle, it’s a little complicated to enjoy this sauce while keeping the same flavors and the same deliciousness.
This is no longer the case with my plant-based chocolate sauce recipe, it is a delicious topping based on products of plant origin that can be perfectly accompanied by your fruits, ice cream, pancakes, waffles, or as a sweet dip for your aperitifs.
Vegan Chocolate Sauce
Ingredients
- 1 (10-ounce [280 g]) bag vegan semisweet chocolate chunks (1½ cups [280 g])
- ⅓ cup (80 ml) coconut milk, plus more as needed
- Pinch of salt
Instructions
- Pour the chocolate chunks into a glass bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is half way melted. Alternatively, you can melt the chocolate on the stove using a double boiler.
- When the chocolate is halfway melted, pour the coconut milk into the bowl. Continue to microwave or warm the chocolate in the double boiler until all of the chunks have melted and the sauce is smooth and drizzly. If the chocolate is too thick, add more coconut milk, 1 tablespoon (15 ml) at a time, until it reaches the proper consistency. Stir in a pinch of salt.
- Pour the Vegan Chocolate Sauce into a bowl and serve.
