Delicious and beautiful chocolate sweet rolls! They are easier than you think!
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!
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!
This vegan Boston Cream Doughnut recipe makes soft, puffy donuts, covered with rich chocolate glaze and filled with smooth vanilla pastry cream. Deep fry them for the most authentic result or bake them or use your air fryer for a lower fat option that's quicker to make and easier to clean up afterwards. Makes 9 small donuts, about 2.5" diameter.
Loukoumades are crispy dough balls covered in aromatic syrup and sprinkled with chopped nuts or cinnamon. They are Greek mini-doughnuts.
These easy vegan beignets are sweet, delicious and totally dairy free and eggless! An easy French New Orleans fried dough recipe!
The easiest way to make very tasty vegan tiramisu at home. It is super creamy and comes together in no time at all.
Sweet cheese rolls are traditional Polish pastries made with ricotta-style cheese. These vegan ones are really close to the original yet dairy-free.
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 Polish sweet cheese rolls with berries are a summer version of this famous bakery classic. They make a delicious on-the-go breakfast or an afternoon treat.
My take on a healthier halva that’s higher in fibre and healthy fats. Made with only 4 main ingredients - a delicious treat that couldn't be easier to make!
This vegan creme brulee has a rich and creamy custard base, and it's topped with sweet, hardened caramelized sugar. And the textural difference between the layers compliments each other so well, that this might be one of the best vegan dessert recipes you can make! Plus, it's incredibly easy to make too. Just 6 ingredients are all you need to make this vegan creme brulee!
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.
* This post is sponsored by Nature’s Charm* These vegan caramel crunch bars are one of my favourite creations so far this year! So easy to make, only call for a few ingredients and they taste divine! I know I’m being biased…but these bare are AMAZING!! A crunchy chocolate base, topped with a decadent caramel and drizzled with dark chocolate. That first bite tastes like heaven! And the best part about these bars is that you only need 6 ingredients to make them! Oh and did I mention these bars are completely vegan and gluten-free? I made the caramel layer using Nature’s Charm sweetened condensed coconut milk…guys…this product is a game changer! I can’t believe I haven’t tried it before. …
Delicious chocolate swiss rolls filled with creamy vanilla cashew cream. "A big delight in every bite!"
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!
This Vegan Sticky Toffee Pudding is one of my favorite English desserts - warm, soft, decadent and oozing with the most gorgeous caramel.
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 …
Vegan Chocolate Macarons filled with a Vegan Dark Chocolate Ganache. They are delicious, rich, dairy-free, gluten-free, and perfect to enjoy with a cup of coffee or tea.
Easy vegan pistachio cake that's fluffy and airy with a light, delicate crumb. Made with real pistachios and pantry staple ingredients. Layered with light pistachio buttercream, this is the ultimate vegan cake for Spring.
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.
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.
Take your dessert to another level with this indulgent no-bake vegan Crème Brûlée recipe. Any recipe that requires a blow torch is fine with me and that crispy sugar topping makes it all worthwhile!
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!
Are you longing for a super Vegan Mochi that is just as tasty as regular mochi? If YES, then this vegan mochi recipe is what you've been longing for--this is probably the top, almost chewy, and deliciously sweet mochi recipe you’ve ever come across, made from your hands. You may easily personalize the recipe for strawberry mochi and mochi ice cream or mochi balls. On top of that, the recipe is free of dairy and gluten. Making vegan mochi is easier than you thought. It may look challenging as it appears fancy but thanks to our helpful tricks and tips, you’ll become a mochi master right away. Once you familiarize yourself with the process, you’ll want to make these again and again. One element that makes this recipe stand out is the taste and texture of the mochi batter. Combining the perfect ratio of ingredients is essential for creating that sticky, chewy, and fine texture that resembles the Whole Foods and Trader Joe’s versions. You may serve this with a matcha latte if you wish. Chewy, fine, and sticky surface with a smooth and tender middle when you take a bite. Great vegan mochi every single time! What is Mochi? Japanese sweet made of short-grain glutinous japonica Rice is also known as mochi. The rice is ground into a porridge, then shaped. This traditional Japanese ceremonial dish requires a lot more work (a lot of pounding) to prepare. We use already-ground rice to make this dish and then heat it up in the microwave to avoid straining our muscles. If you're visiting Japan or "Japanese" cities (such as Los Angeles or Manhattan), traditional mochi is available. It's soft and fluffy inside. It is very low in sugar, gluten-free, and dairy-free. WHAT YOU” LL NEED Mochiko/Shiratamako. This is a different flour kind compared to typical rice flour. You may find this variety in Japanese grocery shops or get it from an online supplier on Amazon. You have to use vegetarian/vegan sugar for making this recipe. Cornstarch Red beans/Azuki beans. You have to prepare a mixture of red beans and sugar to make your sweet azuki paste. Red beans are found in most grocery and health food stores, both offline and online. You may also add extra food coloring to enhance the appearance of mochi balls with a range of colors. MAKING THE RED BEAN PASTE Preparing a vegan red bean paste is a piece of cake: all you need to gather is red beans, sugar and some water. Place the red beans and the water in a saucepan and bring to a boil for 5 minutes. Remove the water. Add more water and bring to boil for a second time. Cover with the lid and let simmer for 60 minutes or so (the beans have to be easily mashable). Remove the water and stir in the sugar. Keep stirring until you achieve the right texture. Tip: It is suggested that you prepare your azuki paste in advance. MAKING HOMEMADE VEGAN MOCHI Combine the mochiko flour, sugar, and water in a microwavable bowl. It is vital to stir everything well until it is totally dissolved. You may insert some food coloring into the mix to make these look more appealing--I personally use red coloring in these. Seal the bowl with the plastic film (loosely). Heat at full power for a couple of minutes. Remove from the microwave and combine everything well with a wet spatula. Cover again and microwave for another 30 seconds or until the dough becomes slightly transparent. Place the dough onto a parchment paper sheet dusted with cornstarch. Dust more cornstarch evenly over the dough’s surface. Split the dough into 3-4 even pieces and flatten each piece in a rounded patty-like shape. You may use your hands to stretch the dough. Take out the red bean paste and put it in the middle of the mochi envelope. Fork the 4 angles of the mochi wrapper and press the rest of the sides together. Serve. TIPS & TRICKS TO MAKE THE BEST VEGAN MOCHI You should make the Azuki red bean paste in advance and chill it in the fridge before preparing your mochi. Use Shiratamako or Mochiko rice flour for making this recipe. If you only have the typical glutinous rice flour, making mango mochi is best. Make sure you combine all these ingredients well and that everything is totally dissolved without any bits or lumps, or else your dough will be grainy. Due to the fact that the dough is quite sticky upon touch, you’ll have to use plenty of cornstarch on its surface to stop it from sticking. However, ensure that the cornstarch layer is thin and even, and avoid overdosing on the mochi with cornstarch. FAQ VEGAN MOCHI TASTE: HOW DOES IT TASTE LIKE? Like other mochi sweets, vegan mochi also has a remarkable consistency often described as chewy, sticky, and rich. It’s delicious, and you’ll soon become hooked! CAN I PREPARE VEGAN ICE CREAM WITH THIS RECIPE? Yes, as long as you substitute the azuki bean paste with the vegan ice cream filling. HOW TO KEEP VEGAN MOCHI? FOR HOW LONG? You may store your vegan mochi in an air-tight container in the fridge for up to 2 days. However, they are best eaten on the actual date you make them. If you’ve made this recipe, let me know your results and thoughts in the comments section below! Vegan Mochi Recipe Full Guide Are you longing for a super Vegan Mochi that is just as tasty as regular mochi? If YES, then this vegan mochi recipe is what you've been longing for--this is probably the top, almost chewy, and deliciously sweet mochi recipe you’ve ever come across, made from your hands. Pin Preparation Time: 10 minutes, Cooking time: 1 hour, Total Time: 1 hour & 10 minutes Servings: 4 mochi balls, Calories: 148 Ingredients For The Mochi Dough 6 tbsp Mochiko or Shiratamako rice flour 2 tbsp cane or other vegan sugar types 6 tbsp water 2 drops of food coloring e.g. red (optional) ¼ cup of cornstarch (for dusting) Azuki Red Bean Paste, -⅓ cup red beans, rinsed - ⅓ cup sugar cane -Water Directions Make the Azuki Red Bean Paste Place the rinsed red beans and water into a saucepan over medium to high heat. Bring to a boil and let boil for 5 minutes. Remove the water, taking the red beans out of the pan. Place more water and bring to boil for another time. Cover with a lid. Lower the heat and allow to simmer for 1 hour or until you can mash the beans easily with your hands. Preparing the Vegan Mochi Dough Combine the mochiko, water, sugar, and optional food coloring in a microwavable bowl. Make sure that you whisk everything thoroughly until totally dissolved. Seal the bowl with cling film or cover with a kitchen towel (loosely). Place in the microwave at the highest setting for a couple of minutes. Remove it and combine it with a wet spatula. Cover and heat again for half a minute or until the dough becomes transparent. Place the prepared mochi dough onto a parchment paper layer dusted with cornstarch. Dust a light layer of cornstarch onto the dough. Split your dough into 3 to 4 equal parts and flatten each into a round shape. You may use your hands to stretch the dough out. If it’s too hot to handle, let it cool down for a few minutes. Vegan Mochi Assembling Spoon out 1 tbsp of the red bean paste and transfer it to the middle of the mochi wrapper. Fork the 4 angles of the mochi wrapper and press the rest of the sides together. Dust the butt of the mochi with cornstarch and take a brush to brush away any excess cornstarch. Repeat this procedure for making the remaining dough and filling. Allow to set and serve at room temperature or keep in the fridge for up to 2 days. Let me know in the comments how it turned out for you. Also, check out our other fantastic mochi recipes, like mochi waffles and mochi donuts.
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.
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
Pistachio custard is sweet, nutty, and creamy. If you like pistachios, this is going to be a great addition to your dessert recipes!This custard is inspired by Italian pastry cream and is made with simple ingredients and unsalted pistachio nuts.
This Vegan Dirty Chai Spice Cake is full of masala chai spices and has a light and fluffy coffee frosting. Its the perfect easy Autumn cake!
Simple vegan ladyfingers, aka savoiardi sponge fingers. Ideal for trifle and tiramisu, or just for dunking in coffee!
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. …
