wfpb dessert

Vegan Apple Crumble is made of a layer of baked cinnamon - apples covered with a crumble-like layer and an Apple Crumble or Apple Crisp is served with vanilla ice cream or whipped cream. Perfect as a warming dessert for Christmas or other cold days. This sugar-free and oil-free version of this dessert is a healthy alternative with nut butter and almonds and your house will smell cozy like Christmas.

vegan | vegetarian | whole food plant-based | sugar free | oil-free | dairy-free | healthy

Classic Apple Crumble (vegan, wfpb, sugar-free)

Vegan Ice Cream or Coconut Whipped Cream

(60 g) whole grain flour (spelt

almond flour

cashew

maple syrup

cinnamon

19.5 oz (550 g) apples, gutted and cut

Makes one frosted 9” diameter 29&quot; circumference two layer cake with chocolate icing filling.  Serves:  22 pieces that are each 1 1/4 inch wide.Rectangle Option: 9&quot; x 13&quot; rectangle cake (not layered) - cook 5-10 min longer, until a toothpick inserted in the middle, to the bottom comes out clean.

Tall Vegan Aqua Faba Chocolate Zucchini Layer Cake with Vegan Frosting Filling - Whole Wheat, No Oil

non-dairy milk

aquafaba*

brown sugar (Or other dry sweetener.)

Tablespoon vanilla extract

zucchini

whole wheat flour

cocoa powder (unsweetened, the better

baking powder (Ensure is well mixed throughout the dry ingredients.)

salt

chocolate chips (heaping, dairy free)

icing sugar

Preheat oven to 350° F (175° C).  Lightly spray two 9” round cake pans.

In a large bowl, whisk together the non-dairy milk, aquafaba, brown sugar and vanilla.

Shred zucchini (or other squash substitute) in a food processor or with a grater.

Stir in the shredded zucchini.  I used a spiralizer to make 2 cups of zucchini, which I then quickly chopped into small pieces, and then a small food processor to make the other 2 cups.  I wanted some zucchini wetter and some more dry. &nbsp;You could food process all the zucchini instead.

In a separate bowl, mix the whole wheat flour, cocoa powder, baking soda and salt and then add to the zucchini mixture, stirring until completely combined.

Pour evenly into the two cake pans.

Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.

The cakes should rise nicely, the top might feel a bit tough, but the frosting softens it up.

Let cool completely. Run a knife around the pans and turn upside down onto a cooling rack or towel.

Cake

While cake is cooling, make the frosting by putting the chocolate chips and non-dairy milk in a microwave safe glass bowl and microwaving in 15 second increments until chocolate is gooey but not a liquid.  Add the icing sugar 1 cup at a time.

Stir frosting with a fork or whisk until it is completely smooth.Add additional non-dairy milk one tablespoon at a time if required to reach smooth and desired spreading consistency.

Once cake has cooled, generously spread warm frosting on the bottom layer to get a nice thick middle layer of icing. I put the first cake upside down and the 2nd right side up so the two flat bottoms meet in the middle. &nbsp;Place the 2nd layer of chocolate cake on the 1st and spread the chocolate frosting over the top and sides.

The frosting spreads easily when it is warm, and then cools and stays in place. &nbsp;Microwave for 10 seconds if it becomes too thick to spread. &nbsp;This picture is from the next day... after sitting on the counter under a cake lid. &nbsp; Frosting is still holding up well!

Frosting Instructions

Healthy and delicious vegan oat almond flour banana bars for breakfast, snacks or dessert! They are vegan, oil-free, gluten-free and added sugar-free (except for the chocolate chips). Only 5 ingredients, too!

Vegan Oat Almond Banana Bars (oil-free, GF)

(425 mL) mashed very ripe bananas

(135 g) rolled oats (certified GF, as needed)

(84 g) almond flour or almond meal

baking powder

fine sea salt (or adjust to preference)

chocolate chips

vanilla extract

In a large bowl, combine the bananas and...

In a large bowl, combine the bananas and oats. Let stand for 15 minutes.

Meanwhile, preheat the oven to 350F (180C). Line...

Meanwhile, preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper (spray or grease the exposed interior sides).

After 15 minutes have passed, vigorously stir the...

After 15 minutes have passed, vigorously stir the bananas and oats, breaking down the oats and creating a relatively creamy mixture.

Add the almond flour, baking powder and optional...

Add the almond flour, baking powder and optional salt to bowl (if using, add vanilla and/or cinnamon, too). Stir until completely combined.

Spread the dough in the prepared pan, smoothing...

Spread the dough in the prepared pan, smoothing the top. Sprinkle the top with the chocolate chips.

Bake in the preheated oven for 22 to...

Bake in the preheated oven for 22 to 25 minutes until the center is set and the edges are golden brown. Cool completely on a cooling rack.

Use the parchment paper to remove the bars...

Use the parchment paper to remove the bars from the pan. Cut into 16 squares or bars.

Oil-free, grain-free and vegan chocolate chip banana bread cookies that taste like pure decadence? Yes, please! These quick and easy treats are also nut-free, seed-free, gluten-free, and ready, start to finish, in well under thirty minutes.

Chocolate Chip Banana Bread Cookies (Vegan, Oil-Free, GF)

bananas (use very ripe, mushy bananas)

plain dairy-free Greek-style yogurt

coconut sugar

baking powder (certified gluten-free, as needed)

chickpea flour

Preheat

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.

In a medium mixing bowl, mix the mashed banana, nondairy yogurt, coconut sugar and vanilla extract until blended.

Stir

Add the baking powder and salt to the bowl, stirring until blended. Add the chickpea flour and stir until combined (note that the &quot;dough&quot; is looser than traditional cookie dough. It is more like a thick batter). Stir in the chocolate chips.

Portion

Using a small cookie scoop or heaping tablespoon, drop round of dough onto the prepared baking sheet, spacing 2 inches (5 cm) apart.

Bake

Bake in the preheated oven for 8 to 11 minutes until golden brown and set.

Cool

Remove from oven and cool on the baking sheet for 2 minutes. Transfer cookies to a cooling rack to cool completely.

Repeat

Velvety, luscious date caramel dip is the healthy treat you are craving! Made with 2 ingredients, it is vegan, oil-free, nut-free, gluten-free, easy to make and incredibly delicious! Pair it with sliced apples, pretzels, or anything else worth dunking.

Date Caramel Dip (2 Ingredients)

(packed) whole pitted dates

nondairy milk ((e.g., almond milk, cashew milk, oat milk))

Soak

Place the dates in a small, heat-safe bowl. Cover with boiling water. Let soak for 10 minutes (to soften the dates).

Drain

Drain the dates through a mesh strainer or colander.

Blend

Place the dates and milk in a high speed blender. Blend, stopping to scrape down sides of the blender several times, until smooth and creamy.

Season

Transfer to a small bowl or jar. If desired, stir in vanilla and/ or salt to taste.

Serve

Serve with sliced apples or pretzels, or use to top cakes, cupcakes, ice cream, or yogurt.

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Classic Apple Crumble (vegan, wfpb,...

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Top 5 wfpb dessert recipes from across the web

The most viewed wfpb dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Apple Crumble (vegan, wfpb,...

Tall Vegan Aqua Faba Chocolate Zucc...

Vegan Oat Almond Banana Bars (oil-f...

Chocolate Chip Banana Bread Cookies...

Date Caramel Dip (2 Ingredients)

The most viewed wfpb dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine