Learn to make tasty vegan and gluten-free eclairs with our online class. Easy steps for making sweet treats without refined sugar, plus fun fillings like vanilla and pistachio. Great for cooks, vegans, and anyone who loves pastries. Join now for step-by-step help and tips.
Seriously, these are the BEST vegan brownies. They're easy to make, perfectly fudgy, with a few key ingredients and techniques that yield a gorgeous shiny, crackly crust.
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.
These fluffy & soft lemon sweet rolls make just 6 perfect lemon rolls filled with a quick & easy gooey lemon curd and cream cheese frosting that's irresistible!
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!
These vegan cannoli are just like the authentic Sicilian cannoli from your favorite Italian bakery, but without the eggs and dairy! They’re made with a light and airy pastry shell that’s piped full of a sweet and creamy vegan ricotta filling. Dust with a generous layer of powdered sugar and enjoy while fresh and crispy.
Made with simple, easy-to-find ingredients and only 20 minutes of active prep time, these chewy-on-the-outside, soft-on-the-inside Vegan Lemon Blueberry Cookies are the perfect way to summon smiles from your nearest and dearest.
These are THE BEST Vegan Lemon Crinkle Cookies! It's a strong statement which I stand by 100%. You need to make them! They're fun and easy to make, perfect for afternoon tea. Watch me make these cookies here.
Delicious vegan strawberry tiramisu with layers of homemade ladyfingers, and vegan mascarpone with fresh strawberry confit. Completely eggless, dairy-free, and nut-free.
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!
These vegan marshmallows are light, fluffy, and delicious! This recipe will amaze you with how simple and fun it is to make. Toast these vegan marshmallows for s'mores or add a couple to your hot chocolate for a sweet vegan treat.
5 Ingredient Vegan Crème Brûlée A smooth and creamy vanilla infused dessert made without dairy and only 5 ingredients! You can make it with a traditional ‘burnt’ sugar topping or you could skip that part for a speedy and lush dessert. This 5 Ingredient vegan Crème Brûlée can be enjoyed hot, at room temperature or cold. The hubby preferred it hot whereas I thought the texture is much nicer when served cold. This treat would make an amazing after dinner dessert when you want something sweet yet light. Since I’m using coconut milk as the base for this French dessert, I needed to find a way to add some thickness to the texture for which I used Agar Agar. …
This easy vegan caramel pecan cheesecake is the ultimate fall or Thanksgiving dessert. A buttery no-bake crust and tangy vanilla cream cheese filling with a brown sugar bourbon caramel pecan pie topping!
This vegan Biscuit cake is a plant-based twist on the classic chocolate biscuit cake much adored by Queen Elizabeth II. It is rich, decadent and a chocolate-lover's dream.
This soft and buttery 4 layer vegan almond cake is layered with creamy dairy free vegan cream cheese frosting and raspberry jam. Light, fluffy, and a complete showstopper!
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.
The Little Blog Of Vegan Vegan Strawberries & Cream Macarons
This Vegan Chocolate Chip Cookie Dough Cake recipe is the perfect birthday cake! Three layers of chocolate chip cake are stuffed with cookie dough and slathered with buttercream for the most delicious and decadent cake
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!
hese amazing vegan cannoli taste just like the classic Sicilian pastry! With a super flaky pastry formed into tubes, baked, and filled with a creamy dairy free ricotta filling! Easy and delicious!
This Vegan Lilac Lemon Cake is the most flavorful and delightful cake for spring! Lemony and bright, light and tender yet buttery, it’s the best of both worlds. Includes instructions on how to make lilac sugar.
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.
Rich and decadent edible brownie batter that's safe to eat by the spoonful! This edible brownie batter is packed with rich chocolate flavor comes together with only 6 simple ingredients. It's perfect for kids and made vegan and gluten-free too!
A magnum ice cream for adults! These vegan coffee chocolate magnums are perfect for coffee and chocolate lovers and make a nice change to the usual magnum flavours that you get in the shops. There’s nothing more delicious and satisfying on a hot summer day than ice cream. Am I right or am I right? When it comes to ice cream, magnums will always be my number one choice. It’s the chocolate shell that does it for me. I Just can’t resist anything with a bit of a crunch, and that applies to ice cream too. The crunch in that first bite is just too satisfying! Plus you know how much I love my chocolate, so chocolate + ice cream …
These deliciously flaky and sweet vegan blueberry cream cheese Danish pastries are ready in 20 minutes and can easily be made gluten free!
Delicious, autumnal vegan apple crumble custard bars. Crisp, biscuity base with sauteed apples, vanilla custard and a buttery crumble topping. They're bonkers delicious!
