Tag Archives: Dessert

No-fat Vegan Lemon & Cream Cake

No-fat Vegan Lemon & Cream Cake

Here is a light little cake that you can whip up very quickly with Bob’s Red Mill Vanilla Cake Mix and a few other ingredients.  This recipe calls for a simple lemon syrup to be poured over the warm cake, so if you make cupcakes, you will need non-stick cupcake baking pans.  Don’t use papers, the syrup will saturate them, making more mess than you will want to deal with.

No-Fat Vegan Lemon & Cream Cake

Cake

1 pkg. Bob’s Red Mill Vanilla Cake Mix
3 TBSP Flax Meal
Juice and zest of one lemon
1 C water
1 3.9 oz. container of Mott’s peach/apple medley (or 1/2 cup applesauce)

Syrup

1/2 C sugar
1/2 C lemon juice (juice of one lemon)

Stir ingredients in a large bowl with a mixing spoon until completely mixed.  Pour into a non-stick 8 x 10 inch pan or cupcake pan.  Bake at 325 degrees for 25-30 minutes (or 20 minutes for cupcakes) or until the cake springs back when pressed lightly in the center. Meanwhile, while your cake is baking, make your syrup.  Cook the juice and sugar on medium high in a saucepan until the sugar dissolves.  Remove from heat and let cool until the cake is ready.  Cool your baked cake 5 minutes, then fork lightly all over and pour lemon syrup evenly across the cake.  Allow the cake to cool completely.   You may glaze this with either a Lemon or Vanilla Glaze.

Lemon Glaze

Stir together 1 cup powdered sugar and 2-3 TBSP of lemon juice until smooth.

Vanilla Glaze

Stir together until smooth 1 cup powdered sugar, 1 tsp. vanilla extract, a pinch of salt and 2-3 TBSP of vanilla soymilk or non-dairy milk of your choice.

Bob’s Red Mill Vanilla Cake Mix

I find it tricky to bake with out eggs and butter.  Yes, you can do it if you’ve adopted a no fat vegan lifestyle, but there is always a slightly different taste and texture to the final product.  I’ve come to terms with this, but I’m still always on the lookout for new methods and products that better approximate baking done with traditional ingredients.   I love this cake mix.  It is fast, affordable and easy to make. It is wheat and dairy free. The package calls for eggs and oil, but I very successfully substitute 1 TBSP flax meal plus 2 TBSP water for each egg and the oil.  I end up with a no fat or animal vanilla cake that can be dressed up in a hundred ways.  It is a real convenience food for no fat vegans!  You can find this with other Bob’s Red Mill products in most markets that have a natural food section.

No-fat Vegan Chocolate-Walnut and Pear Tart

No-fat Vegan Chocolate-Walnut & Pear Tart

It is harvest time for beautiful, juicy pears, and I’ve got pear trees laden with fruit this year. There are so many delicious possibilities for fat-free and vegan pear dishes.  I’ve recently seen some amazing online recipes for Chocolate-Pear confections, but all of them share common ingredients that I do not eat: butter, milk, cream. I enthusiastically took on the challenge, and today I present an absolutely sumptuous fat-free dairy-free tart that you can serve proudly to anyone you know.

This tart is more accurately a pie, so it is deep, moist, and should be served in thin slices.  For the crust, I’ve adapted the wonderful pie crust from “Prevent and Reverse Heart Disease” that is built on apple juice and grape nuts.  I’ve added some unsweetened cocoa, creating a crisp hearty frame for the deep chocolate filling.  I’ve used a great gluten-free chocolate cake mix from Bob’s Red Mill and enhanced it with ground walnuts, resulting in a super moist center studded with vanilla-poached glazed pear.   Enjoy this and share it with your friends.  They’ll probably hug you, and their healthy hearts will thank you!

Chocolate-Walnut and Pear Tart

Crust

1 TBSP unsweetened cocoa
3 TBSP frozen apple juice concentrate
1 1/2 C Grape Nuts cereal (not flakes…they have oil)

Stir the ingredients together until well mixed.  Spoon all into a 9″ pie plate, pressing crumbs up the side to form a crust.  Bake at 375 degrees for 8 to 10 minutes or until beginning to brown on the edges and crisp.  Cool for 5 minutes while you prepare the filling.

Filling

1 C shelled walnuts
1 1/2 C Bob’s Red Mill Gluten Free Chocolate Cake Mix
1 TBSP flax meal softened in 3 TBSP of water
1 tsp. vanilla
1 C vanilla soymilk (or any non-dairy milk)

Grind the walnuts for about 1 minute in your food processor.  Add the cake mix and pulse until mixed.  Add the remaining ingredients and mix 30 seconds until fully mixed.  This will be a fairly thick batter.  Pour into the cooled crust.

Poached Pears

2 ripe Bartlett pears, peeled, cored, halved
1/2 C sugar
1 TBSP vanilla
1/4 water

Put all ingredients into a sauce pan and simmer for about 5 minutes.  Drain the pears and slice into 1/8″ thick pieces.  Press into the filling, fanning out somewhat for a pretty look.  Bake the tart for 15 minutes in a 350 degree oven.  If you wish, brush the pears with a bit of apple juice concentrate to glaze them. Return to oven and bake another 20 minutes or until a knife barely comes clean.  Do not over bake – you want this to be moist and fudgy.

Fresh Plum Upside Down Cake

No fat Vegan Fresh Plum Upside Down Cake

When I bought my house, I inherited portions of a 50 year-old orchard that once covered the vast hillside where our urban neighborhood now sits.  Pears, apples, grapes. plums, and of course, blackberries grace my kitchen every summer.  This year our plum crop is BIG. What to do? Well, my sis tells me to freeze ’em and worry about what to do later!  So after washing, pitting and halving and freezing a large bucket full, I’ve begun the creative part of the project.

First, I’m dehydrating some in my new Bosch oven.  The special dehydrate setting provides steady 140 degree heat with true convection for 24 hours.  I simply put the halved plums on a small barbecue rack, sprinkle with cinnamon sugar, and popped them in.  It took only about 8 hours to finish them, and I’m having fun finding different uses for them. which I’ll share later.

Next, I’ve got a sumptuous autumn cake that really makes plums shine! It is, of course, no fat and no animal, as are all my recipes.  I really think it is the kind of cake you could serve to any kind of eater and they would be most appreciative.  You’ll need a 9 ” non-stick cake pan, and a healthy appetite.  I served mine with a light cinnamon cream and it got the gone-in-minutes award of the week in my house.

No fat Vegan Plum Upside Down Cake

1/2 C packed brown sugar
1/2 tsp cinnamon
7 to 8 medium plums, washed, pitted, halved

1 C flour
1/2 C sugar
1 tsp. baking powder
1/2 tsp. baking soda
pinch salt
1 TBSP. flax meal (ground flax-seed)
1 – 4 oz. container Motts peach apple medley (or 4 oz. applesauce)
1/2 C vanilla soy milk (or your favorite non-dairy milk)
zest of 1 lemon
3 TBSP vanilla soy milk

Preheat oven to 350 degrees.  Mix brown sugar and cinnamon together well and spread into the bottom of your cake pan.  Place your plums on top of the sugar, skin side down, forming a nice pattern. Depending on the size of your plums, you may need more or fewer halves to cover the bottom of the pan. Place the pan in the oven for 5 minutes or until the sugar melts.  Remove pan from oven and prepare batter.

Mix the remaining ingredients together in a bowl and stir just until well mixed.  Pour the batter gently over the plums and return the pan to the oven.  Bake 30-40 minutes until a knife or toothpick comes out clean.  Remove from oven and let sit for 2 minutes. Invert cake onto a large platter.  Spoon any extra syrup over the top of the cake and enjoy it warm with cinnamon cream (below).

Cinnamon Cream:

1/2 of a 1 lb. package of silken tofu (8 oz.)
1/4 C maple syrup
1 pinch salt
1/4 tsp. cinnamon

Process for 1 – 2 minutes in food processor and refrigerate at least 30 minutes.

Chocolate Mousse with Cinnamon Cream

No-fat Vegan Chocolate Mousse with Cinnamon Cream

One of my favorite quick and super satisfying sweet fixes is mousse. Using silken or firm tofu as a base, you can build a wonderful dessert in a couple of minutes.  Today, I’ve found a way to dramatically improve my favorite flavor – Chocolate.  Using Wax Orchards spectacular fudge sauce improves both the flavor and the texture, and served with silken cinnamon cream, it is beyond luscious, and a little goes a long way!

Vegan Chocolate Mousse with Cinnamon Cream

Chocolate Mousse:

1/2 of a 1 lb. package of firm tofu (8 oz.)
3 large TBSP Wax Orchard Fudge Sauce
1 pinch salt
1 TBSP agave or grade A maple syrup

Process for 1 – 2 minutes in food processor and refrigerate at least 30 minutes.

Cinnamon Cream:

1/2 of a 1 lb. package of silken tofu (8 oz.)
1/4 C maple syrup
1 pinch salt
1/4 tsp. cinnamon

Process for 1 – 2 minutes in food processor and refrigerate at least 30 minutes.

To serve, place 2 to 3 heaping tablespoons of chocolate mousse in a nice serving glass.  Drizzle 2 to 3 teaspoons of cinnamon cream over the top and garnish with mint or fresh berries.

Wax Orchards’ Fudge Sauces

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Today, I’m cleaning and reorganizing my pantry.  My new no-fat vegan lifestyle requires some major changes in there!  Away go the convenience foods that contain a formidable array of fats used in food manufacturing (oils of all types, lecithin, hydrogenated and partially hydrogenated). It is stunning to realize that practically every baking mix, cracker, canned soup and salad dressing – virtually every single jar, bag or can in my pantry – contains fat. I am truly getting a sense of how the food industry’s manufacturing processes can contribute to heart disease and obesity without awareness on my part as the consumer.

Imagine my surprise and delight though, at the discovery of a jar of completely fat-free fruit-sweetened fudge sauce! I immediately went after it with a spoon, and (uh-0h) I’m in love.  Wax Orchards is a local Washington company who makes 5 amazing flavors of fudge sauce, 4 beautiful fruit syrups, and a fruit-based sugar/honey substitute called Fruit Sweet. I’ll get back to you on the Fruit Sweet after I’ve had a chance to use it in some baking, but in the meantime, for your morning mocha, your evening berries, or anything you eat that would be enhanced by warm fudge (which is everything, right?) get yourself a jar of Wax Orchards Fudge Sauce.

No-fat Vegan Creamsicle Mousse

No-Fat Vegan Creamsicle Mousse

I have been playing with flavor variations on a basic vanilla vegan mousse. This one brings the bright sweetness of oranges together with vanilla, and reminds me of those creamsicle ice cream cups we used to buy from the neighborhood ice cream man in summers past.  It is wonderful served in a parfait topped with fresh raspberries or strawberries, or you can make the almond cookie tartlet pictured above.

There are a number of recipes on the internet for tofu-based mousse.  This one differs only in that I use both firm and silken tofu to give the mousse good body, which helps it stand up well to whatever flavors you choose to stir in.

No-fat Vegan Creamsicle Mousse

Stir together and chill until serving:

1 Recipe Basic vanilla Vegan Mousse
1 C no-sugar orange marmalade

Basic vanilla Vegan Mousse

1 container firm tofu, drained
1/2 container silken tofu, drained
a pinch of salt
1 to 2 TBSP. vanilla, to your taste
1/4 to 1/2 C maple syrup, agave, or honey, to your taste

Instructions

1. Process all ingredients in food processor for about 1 minute, or until very smooth.  Taste and adjust flavor until you like!

You may add any number of extracts and flavors at this point. Try 2-4 TBSP Hershey’s Special Dark Unsweetened Cocoa, or some Amaretto!  Use your imagination and enjoy! This makes about 3 cups.

Vegan No-fat “Aussie Bites”

No-fat Vegan “Aussie Bites”

My husband loves Aussie Bites.  You know, those crazy-delicious bite sized cookie-cakes that just ooze honey, butter, fruit and coconut.  We originally became hooked on the Costco bins of these things, to the point that we carry a container of them in our vehicle at all times, just in case we need a fix.  Finally, I pulled down a recipe from the internet so that we could have a never-ending supply at a more affordable price.

Needless to say, this buttery confection does not quite fit my new vegan no-fat lifestyle, so I have created my version with no fat or coconut.  This new “Aussie Bite” is only roughly similar to the original, but can honestly serve as a delicious stand-in, and might be fairly called an “awesome bite”, and my husband loves it!  The foundation of my “bite” is orange marmalade and graham flour.  I use St. Dalfour Orange Marmalade, but any favorite brand will work.  I have also made my own marmalade from scratch, which is very affordable.  These are very quick to put together and bake only 6-7 minutes (do not over bake)! You will need a mini muffin pan for these.

No-fat Vegan “Aussie Bites”

1/3 C seeds (combination of whole flax seeds and/or raw shelled sunflower seeds)
1/3 C dry rolled oats
1/3 C graham flour
1/3 C dried fruit (combination of golden raisins, chopped dates, chopped apricots)
1/4 tsp. each: baking soda, baking powder, salt
1 heaping TBSP. potato flour
1/3 C no-sugar orange marmalade
1/4 C agave or maple syrup or honey

Instructions

1. Stir together all the dry ingredients.

2. Fold in the marmalade and syrup or honey and mix thoroughly.

3. Using a non-stick mini-muffin pan, fill with each muffin with about 1 TBSP. of dough, pressing with the back of your spoon to ensure there are no air pockets.

4. Bake at 350 degrees for 6 to 7 minutes or just until the top edges begin to brown.

5. Remove from oven and immediately use a sharp knife to loosen the edges around each bite. Give the pan about 5 minutes to cool, then use your knife to remove each bite.

6. Cool completely and store in an airtight container. Makes 12 bites.

Vegan Custard

Vegan No-fat Custard Sauce

I’m a custard freak. My mother always had baked custard with nutmeg around for dessert when I was a child.  I loved to break through the nutmeg crust with my spoon and sample the delicious cold, caramel-flavor of that smooth egg custard.  As a no-fat vegan, I use non-dairy milk and cornstarch to achieve a similar concoction.  This can be made as a sauce to use with fruit crisp or as a stand-alone pudding.  Use whatever non-dairy milk you like best!

Vegan Custard

2 C vanilla non-dairy milk (I use almond, but any, such as soy or rice, will work)
1/8 C agave or honey
1/4 tsp. nutmeg (or amount to your taste)
pinch of salt
Cornstarch

Instructions

1. Mix the first 4 ingredients in a saucepan.

2. Whisk in cornstarch as follows:

  • For custard sauce: 2 TBSP
  • For pudding: 3-4 TBSP depending on how thick you like it

3. Cook on medium heat until it just thickens.  Remember, it will firm up considerably when chilled.

4. Pour into glass dish or pitcher and chill.

No-fat Vegan Summer Fruit Crisp

No-fat Vegan Summer Fruit Crisp

My brother and I recently went on a no-fat vegan shopping spree at the fantastic Poulsbo Central Market.  We just went crazy in the produce section of the store, and for those of you who are familiar with this amazing supermarket, you know that is like going to Disneyland for a vegan. We left the store with a bounty of local  and fresh produce, including fuzzy nubby lychees, plump ruby and black currants, nectarines and local strawberries. For the 4th of July, I put together a no-fat fruit crisp using fresh currants and nectarines.   This is quick and easy, and you can use any fresh summer fruit or fruit-combination!

No-fat Vegan Summer Fruit Crisp

1. Toss together:
8 Cups fresh summer fruit (berries, nectarines, plums, rhubarb etc.)
1/2 C 100% whole wheat flour
1/2 C light brown sugar
juice of 1/2 lemon

2. Place in large pie plate or baking dish and drizzle with about 1/2 C agave (or honey).
3. For topping, mix well:
1 C 100% whole wheat flour
1 C dry oatmeal
1/2 C brown sugar
1/2 tsp. each: baking soda, baking powder, salt,  cinnamon

4. Stir 1/2 C water + 1/4 C honey + 1 tsp. vanilla into dry ingredients. You should have a very thick dough about the consistency of cookie dough.
5. Drop spoonfuls of the dough onto the top of your fruit.  It will spread out a bit as it bakes.
6. Bake on a cookie sheet at 350 degrees for 20 minutes.  Lay a piece of loose foil over the top and continue baking for 25 more minutes or until fruit is bubbling and topping is evenly brown. Serve warm with chilled custard sauce, or just plain with a cup of coffee!