The vegan version of kunafa (knafeh), a traditional Middle-Eastern shredded phyllo dough and sweet cheese dessert, soaked in orange blossom syrup and topped with pistachios!
Delicious vegan pistachio tiramisu with homemade ladyfingers, and creamy mascarpone. A fun dairy-free and eggless twist on a classic Italian dessert.
Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
Creamy rich custard with a hint of cream cheese tang and sweet caramel forms the base of this delicious vegan flan. Make it in a large fluted flanera mold for sharing or in individual servings depending on your preference!
Sweet cheese rolls are traditional Polish pastries made with ricotta-style cheese. These vegan ones are really close to the original yet dairy-free.
Soft and fluffy Vegan Lemon Sweet Rolls are filled with a homemade lemon curd, topped with lemon icing. They're zesty, sweet and delicious.
This vegan Biscoff speculoos tiramisu comes together in just a few easy steps. The recipe uses just 5 main ingredients and requires no baking or cooking. The perfect easy vegan dessert for any special occasion.
Delicious rice pudding with apples and cinnamon.
Do yourself a favour and have this Vegan Milk Tart baked and ready to cramdown the next time the munchies set in.
Vegan Portuguese custard tarts (pastel de nata) are delightful and really easy to put together. Silky smooth and creamy, fragrant with vanilla, filling encased in a crispy puff pastry.
Vegan raspberry mousse makes for a delicious summery dessert. It's made without eggs or dairy, gluten-free and there is a coconut-free and refined sugar-free version too.
These easy vegan beignets are sweet, delicious and totally dairy free and eggless! An easy French New Orleans fried dough recipe!
Vegan Portuguese custard tarts (pastel de nata) are delightful and really easy to put together. Silky smooth and creamy, fragrant with vanilla, filling encased in a crispy puff pastry.
Vegan baklava cigars are an impressive yet rather quick to make dessert. They are refined sugar free and are way healthier than the non-vegan version.
Vegan baklava cigars are an impressive yet rather quick to make dessert. They are refined sugar free and are way healthier than the non-vegan version.
This vegan mascarpone cheese recipe can be used as a dairy-free substitute in a variety of sweet or savory dishes, such as vegan tiramisu, cheesecakes, or pasta sauces, and as an alternative to traditional mascarpone. It can also be spread on toast or used as a topping for fruit or other desserts. Enjoy!
These vegan crème brûlée doughnuts are what dreams are made of! Filled with silky smooth vanilla custard and topped with a crunchy caramel glaze, you'll have so much fun cracking and digging into these delicious donuts!
Simple vegan ladyfingers, aka savoiardi sponge fingers. Ideal for trifle and tiramisu, or just for dunking in coffee!
Vegan florentines are a dairy-free take on these nutty Italian cookies. They are easy to make, gluten-free, refined sugar-free and can be oil-free too.
Loukoumades are crispy dough balls covered in aromatic syrup and sprinkled with chopped nuts or cinnamon. They are Greek mini-doughnuts.
Fluffy and moist bakery-style pistachio muffins with pistachio crumble topping and vanilla glaze. Made without eggs or dairy, these vegan muffins are quick and easy to make with just 20 minutes of active prep time.
Make your own vegetarian stir-fry sauce! It's salty, sweet, packed with umami and so easy to make!
Our vegan custard recipe is a smooth, creamy and delicious recipe that you can make in 5 minutes with 5 simple ingredients. You can use this custard in tarts, cakes and desserts.
They taste even better the next day, so it's the perfect cookie to make ahead of time and enjoy all week. Perfect for your kid's lunchbox or as a sweet snack for yourself.
These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Vegan Soyfree Recipe Nutfree option Glutenfree option
A healthier twist on a favorite dessert bar, these Raw Snickers Bars have a chewy oat + nut base, homemade peanut butter caramel, and are dipped in melted chocolate.
The best homemade vegan fudge recipe made with only five dairy free ingredients. Including peanut butter, coconut milk and vanilla.
These unbelievably vegan cinnamon rolls are honestly the best cinnamon rolls you will ever eat! Even non-vegans LOVE them! Soft, fluffy, sweet, and cinnamon-y, and they're incredibly easy to make with a straight forward method and an overnight option too. You'll be a vegan cinnamon bun pro in no time!
Tahinopita is a Greek cake that is made with tahini (a sesame paste), orange, and dried fruit. It is moist, delicious, vegan, and the perfect accompaniment to a hot cup of coffee.
Learn how to make the perfect vegan caramel at home with just 5 simple ingredients! Quick, easy, and will last in the refrigerator so you can add it to all of your holiday desserts!
This vegan Italian cream buns recipe comes straight from central Italy where I grew up and they taste and look exactly like authentic Italian "maritozzi con la panna". I don't use eggs, butter, milk or any other animal-based product. Just simple plant-based ingredients to make this delicious Italian treat healthy, sustainable, and most importantly delicious!
The best vegan tiramisu recipe with layers of espresso-soaked homemade ladyfingers and non-dairy mascarpone cream. A flavorsome and creamy remake of an Italian classic made without tofu, nuts, dairy, or eggs!
EASY, fudgy, not-too-sweet vegan chocolate tahini truffles! Just 5 ingredients and simple methods required for this super snack-able NO-BAKE treat.
Vegan Chocolate Mousse
This luscious, vegan Parisian Flan is an elevated but underrated showstopper for all occasions. A perfect platform to celebrate that delicious vanilla bean who is ultimately the star of the show.
