I’ve been Vegetarian for years, but I admit going Vegan has been a bit more challenging than I anticipated and I’m not sure it is a feat I will every accomplish. While I want to be altruistic enough to give up certain products, I would be misleading if I told you I was a true Vegan. However, I do try to eat Vegan as much as possible, and like all animal lovers, I’m always down for a great Vegan recipe, especially one I can make that is equally beautiful and delicious. This being said, here are my top three go to Vegan recipes for whether you are entertaining or just making something sweet to enjoy at the end of dinner. All beautiful, animal loving, crowd pleasers.
Linda, chef extraodinaire behind the blog Call Me Cupcake, created this delicious recipe. It is her adaptation of a recipe from Sift & Whisk.
NO BAKE BLUEBERRY LEMON VEGAN CHEESECAKE
This cheesecake is completely gluten-free, dairy-free and egg-free
Makes 1 tiny cheesecake (12 cm/5 inches) but you can of course double the recipe to make a bigger one!
Serves 4
INGREDIENTS
CRUST
1/2 cup pitted dates
1/2 cup almonds
pinch of salt
FILLING
3/4 cup cashew nuts, soaked in water overnight then drained*
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk (full fat)
1-3 tbsp maple syrup (to taste)
1/4 cup (25 g) fresh or frozen (but thawed) blueberries
TOPPING
Freeze dried blueberry powder
Fresh blueberries
Shredded coconut
Edible flowers
INSTRUCTIONS
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms.
2. Press mixture into a 5-inch springform pan (if you don’t have a springform pan, use a pie tin or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
3. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers. I usually run my knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.
*If you’re in a hurry you can let the cashews soak in very hot water for 1 hour instead of overnight
Recipe adapted from Sift & whisk
This gorgeous, and delicious, recipe is also from Linda of Call Me Cupcake!
NO BAKE CHOCOLATE VEGAN MOUSSE CAKE
This cheesecake is completely gluten-free, dairy-free and egg-free
Makes 1 small cake (18 cm/5 inches) but you can of course double the recipe ro make a bigger one!
Serves 8
INGREDIENTS
CRUST
1/2 cup (100 g) pitted dates
1/2 cup (85 g) almonds
1/4 cup (25 g) shredded coconut
1 tbsp cocoa powder
pinch of salt
1/2-1 tbsp espresso or strong coffee
FILLING
1/2 cup (85 g) cashew nuts, soaked in water overnight then drained*
3 tbsp coconut oil
1/3 cup coconut milk (full fat)
2 tbsp cocoa powder
2-3 tbsp maple syrup (to taste)
1/2 cup peanut butter
3 tbsp espresso or strong coffee
1 banana
CHOCOLATE SAUCE
1 tbsp coconut oil, melted
1 tbsp cocoa powder
1/2 tbsp maple syrup
TOPPING
Cocoa powder
Chopped pistachios or nuts of choice
Shredded coconut
INSTRUCTIONS
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates, coconut, cocoa powder, salt and pulse until a paste forms. Add espresso as needed and pulse until paste is smooth.
2. Press mixture into a 6 or 7 inch springform pan with the bottom covered with plastic wrap (if you don’t have a springform pan, use a pie tin or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
3. Put coconut oil, coconut milk, cocoa powder, maple syrup, peanut butter and coffee in a sauce pan and heat very gently until mixture is quite loose and all ingredients have melted (this step is to make the filling a bit looser – or it will be too thick to mix smooth in the food processor/blender).
4. Pour the ingredients from the sauce pan plus the cashews and the banana into a blender or food processor and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for 2-4 hours or until filling is set.
After the mixture was set, I actually stored the cake in the fridge instead and it held up fine! It was more like a mousse cake. Delicious! So if you know you will eat the cake within a day or two – store it in the fridge, if you want to save it longer store it in the freezer.
CHOCOLATE SAUCE
1. Mix all ingredients in a small bowl. Powder some extra cocoa powder on top of the cake.
Drizzle sauce over cake and top with chopped pistachios and shredded coconut if desired.
*If you’re in a hurry you can let the cashews soak in very hot water for 1 hour instead of overnight
This beautiful loaf cake was concocted by British food blogger The Kitchen Alchemist! I jump at the chance to make anything with fresh raspberries.
INGREDIENTS FOR ONE LOAF CAKE
175g desiccated coconut (not sweetened shredded coconut)
330ml full fat coconut milk
225g caster sugar
1.5 eggs, beaten
230g self raising flour
130g whole frozen raspberries
2 tsp vanilla bean paste / vanilla extract / the seeds from 2 pods
1 tbsp coconut oil
3 tbsp seedless raspberry jam
1 tbsp water
1 tbsp desiccated coconut for finishing
A handful of fresh raspberries for finishing
Icing sugar for dusting
INSTRUCTIONS
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