Vegan Desserts That Don’t Taste Vegan

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Non-vegans have the tendency to stereotype vegan foods and especially vegan desserts to taste like pure veggies with no thrill at all. But masters of the kitchen have proven such perception wrong because, with limited ingredients and food resources, they have made vegan food that does not taste vegan at all. Sweets are no excuse because even if there’s a lack of dairy-based ingredients, vegan desserts have emerged to be palatable foods too.

Vegan Dessert: Chocolate Chip Banana Bread

Ingredients:

  • 1/3 cup sugar
  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • Juice of half a lemon
  • 3 very ripe medium bananas
  • 1/2 cup coconut oil
  • 1 cup vegan chocolate chips
  • Salt

How to Make:

  1. Preheat your oven to 375F.
  • In a mixing bowl, combine all dry ingredients and sift with a whisk. In a separate bowl, mash the ripe bananas, but not too much, you may leave some small chunks. Then add oil and lemon to it, mix well.
  • Furthermore, in your bowl of mixed dry ingredients, add in all wet ingredients and the chocolate chips as well. Mix all ingredients well.
  • Consequently, pour your batter into a big loaf pan or two small loaf pans. Similarly, if you prefer the big loaf pan, bake it for about 40-50 minutes, as for the small pans, bake it for about 25 minutes. Check your loaf before getting it out of the oven, use a toothpick to check. Poke it with a toothpick, and if it comes out clean, then it is ready.

 Vegan Dessert: Carrot Cupcakes

Ingredients:

                For the Frosting:

  • Soy whipped cream
  • Chocolate syrup

For the Cake:

  • 2/3 cup grated carrot
  • 1 1/3 cups whole wheat flour
  • 2 tbsp flax seeds with 6 tbsp water
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg
  • ½ cup extra virgin olive oil
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp soy milk

How to Make:

  1. Preheat your oven at 320F.
  • Blend flaxseed and water in a blender. Then in a separate bowl, combine all dry ingredients and mix well.
  • In a separate bowl, combine all wet ingredients and mix well.
  • Combine wet and dry ingredients and mix well.
  • Line your muffin tin with parchment papers and fill it with carrot butter 2/3 full.
  • Bake it for about 20 to 25 minutes or until golden brown. Allow it to cool afterward.
  • Put frosting and chocolate syrup before serving. Enjoy!

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