To make vegan dessert recipes, it is often enough to replace the "critical" ingredients, and then the butter and eggs, with others that guarantee more or less the same effect.
The butter, that is the fat part of the recipes, can be replaced with another fat of vegetable origin, for example margarine, olive oil or a seed oil.
The eggs are generally used to favor leavening and to bind the ingredients. In desserts such as donuts and muffins, the eggs can be replaced by half a crushed banana, a quarter of grated apple or a puree of plums, all excellent binders, while the leavening can be obtained using a leavening agent for sweets and mounting the composed. The eggs can then be replaced by apple vinegar or other liquids. In summary, to make vegan desserts it takes a little imagination and experience. Here are two recipes.
Vegan dessert recipes: citrus fruit tart
Ingredients
For pasta
- 300 grams of 00 flour
- 100 grams of sugar
- 50 ml of olive oil
- The juice of a lemon
- The grated lemon peel
- The grated rind of an orange
- A pinch of salt
- A teaspoon of baking soda
For the filling
- Orange jam
- Almond grains
Procedure . Prepare the dough by working the ingredients as you would with the pastry. Stir in the lemon juice as the last ingredient a little at a time, working with your fingers. Usually a lemon is sufficient, but it may be necessary to vary the quantity, the dough must be compact, but not too hard; if necessary, add more juice. Once the dough is obtained, roll it out with a rolling pin, placing it between two sheets of baking paper. Cover the bottom of a pan with a sheet of baking paper and place the rolled-up dough on top. Add the orange marmalade and finally the chopped almonds. Bake at 180 degrees for 25/30 minutes.
Discover the recipes of vegan desserts with ginger and cinnamon
Vegan dessert recipes: coconut cake
Here is a simple recipe for preparing a vegan cake.
Ingredients
For the dough
- 150 grams of whole wheat flour
- 150 grams of 00 flour
- 100 grams of grated dry coconut
- 100 grams of sugar
- A tablespoon of sunflower oil
- A packet of cream of tartar
- 250 ml of water
For filling and decoration
- Icing sugar
- Strawberry jam
Procedure . Oil a non-stick pan with a diameter of 26 cm and a hinged opening edge, after greasing with a little oil. In a bowl put the flour, baking powder, coconut, sugar, oil and salt; mix the ingredients. Slowly pour the water, stirring constantly with a fork, until the dough is soft but not liquid. A slightly greater or lesser quantity of water may be necessary, so it is important not to pour it all together. Once you have a dough of the desired consistency, pour it into the pan and cook 45 minutes at 180 degrees. Halfway through cooking, cover the cake with aluminum foil to prevent it from getting too bright on the surface and remaining raw inside.
After the cake has cooled and turned out, complete the second of our vegan dessert recipes with the filling.
Cut the cake into two disks, heat two tablespoons of strawberry jam with two tablespoons of water over a low heat; the jam will be the internal filling of the cake. After spreading it on the lower disk, reassemble the vegan cake and garnish with icing sugar.
