4 Classic Desserts Made Vegan

4 Classic Desserts Made Vegan

Dairy-Free Chocolate-Glazed Donuts


Ingredients

for 6 donuts

nonstick cooking spray
1 cup (125 g) all-purpose flour
1 teaspoon baking powder
1 pinch salt
½ cup (130 g) unsweetened applesauce
½ cup (120 mL) almond milk, or dairy-free milk of choice
¼ cup (55 g) maple syrup
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar

Chocolate Glaze

½ cup (80 g) powdered sugar
⅓ cup (40 g) cocoa powder, dairy-free
½ cup (120 mL) almond milk, dairy-free milk of choice, as needed
vegan sprinkles, optional

Preparation

Preheat the oven to 375˚F (190˚C). Grease a 6-indent donut pan with nonstick spray.

Combine the flour,
baking powder, and a pinch of salt in a medium bowl.
In a large bowl, combine the applesauce, almond milk, maple syrup, vanilla, and apple cider vinegar. Whisk until smooth.

Using a spatula, fold the dry ingredients into the wet ingredients in two additions until thoroughly combined.
Pour the batter into the donut pan and smooth the tops with a spatula.

Bake for 15–20 minutes, or until golden brown and a toothpick inserted in a donut comes out clean.
Let cool for 5–10 minutes, then invert onto a wire rack to cool completely.

Combine the powdered sugar and cocoa powder in a wide, medium bowl. Add the almond milk, about 2 tablespoons at a time, until the glaze is smooth, but thick enough to set on top of the donuts.

Dip the top of each donut in the glaze and return to baking rack to let any excess glaze drip off.

If using sprinkles, add them immediately after glazing the donuts. Work quickly, as the glaze will harden very fast.
Enjoy!


Vegan Chocolate Chip Cookies


Ingredients

for 10 servings

½ cup (100 g) sugar
¾ cup (150 g) dark brown sugar, packed
1 teaspoon salt
½ cup (105 g) refined coconut oil, melted
¼ cup (60 mL) non-dairy milk
1 teaspoon vanilla extract
1 ½ cups (187 g) flour
½ teaspoon baking soda
4 oz (113 g) vegan semi-sweet chocolate, chunks
4 oz (113 g) vegan dark chocolate, chunks


Preparation

In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.

Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.

Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.

Fold in the chocolate chunks evenly.

Chill the dough for at least 30 minutes.
Preheat oven to 350°F (180°C).

Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.

Bake for 12-15 minutes, or until cookies just begin to brown.
Cool completely.

Enjoy!