Desserts Archives – VeggieJeva

Choco-Cherry Ghost Pop-Tarts

Karla — Wed, 29 Oct 2025 20:31:33 +0000

Flaky vegan puff pastry filled with cherry jam and chocolate hazelnut spread, glazed into spooky-cute ghost pop-tarts.

Vegan | Soy-free

Halloween desserts are meant to be fun, festive, and a little spooky. These Choco-Cherry Ghost Pop-tarts are exactly that. With their flaky puff pastry layers, rich chocolate-hazelnut center, and sweet cherry jam, they’re the perfect mix of spooky and cute. Plus, they’re completely vegan and come together easily with store-bought puff pastry, making them a stress-free treat for your Halloween spread.

Even though Halloween marks the transition to the cooler months, it still carries that same spirit of play and creativity. I love baking recipes like this one that remind me not to take things too seriously in the kitchen. These ghost-shaped poptarts are nostalgic, a little messy, and perfect to enjoy while watching your favorite spooky movie or sharing with friends during a Halloween get-together.

The making of: Choco-Cherry Ghost Pop-Tarts

The magic begins with puff pastry, which gives these vegan poptarts their golden, buttery texture without the need for eggs or dairy. I rolled out the pastry and used a ghost-shaped cookie cutter to make matching tops and bottoms. Each one gets a spoonful of cherry jam and a small dollop of vegan hazelnut spread before sealing them with a little oat milk “egg wash.” Once baked, they puff up beautifully with a light crisp on the edges.

After cooling, I dipped each ghost into a simple white glaze to give them that haunting glow. The eyes are tiny black candies, and the mouths are drawn with an edible black marker to bring their spooky personalities to life. The combination of flaky pastry, fruity cherry filling, and smooth chocolate hazelnut center makes every bite decadent and fun. These vegan ghost pop-tarts are proof that Halloween treats can be equal parts eerie and delicious!

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Choco-Cherry Ghost Pop-Tarts

Rating: 5.0/5
( 1 voted )

Serves: 3-6 Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Pop-tarts:

1 sheet vegan puff pastry, thawed

4 tbsp cherry jam

4 tbsp vegan hazelnut spread (such as Nutiva or Nocciolata Dairy-Free)

2 tbsp oat milk (for “egg wash”)

Glaze:

1 cup powdered sugar

1 tbsp oat milk (adjust for desired consistency)

½ tsp vanilla extract (optional)

Decoration:

Black round candy

Edible black marker

Procedure

Preheat oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry until even.

Use a ghost-shaped cookie cutter to cut out an even number of pieces (you’ll need tops and bottoms).

Spoon a small amount of cherry jam and vegan hazelnut spread into the center of half the ghosts, leaving a border around the edges.

Brush the edges with oat milk and place a second ghost cutout on top. Gently press down the edges with your fingers or a fork to seal.

To bake, arrange the poptarts on the prepared sheet and brush the tops with more oat milk. Bake for 15-18 minutes, or until puffed and golden brown. Allow to cool completely on a wire rack.

Once cooled down, whisk together in a small bowl powdered sugar, oat milk, and vanilla until smooth. Dip each cooled poptart into the glaze, letting the excess drip off.

Add candy eyes while the glaze is still wet and let set. Once dry, use an edible black marker to draw small ghostly mouths.

Serve for breakfast, as a snack or dessert. ENJOY!

Notes

-Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. Reheat briefly in the oven or toaster oven before serving. -Gluten-Free Option: Use a gluten-free puff pastry if available; otherwise, the filling and glaze are naturally gluten-free. -Variations: Try strawberry jam or raspberry preserves for a different fruity flavor, or add a sprinkle of sea salt before baking for a sweet-salty twist.

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Vegan Cherry Brownies

Karla — Thu, 25 Sep 2025 17:45:43 +0000

Rich and fudgy vegan cherry brownies made with fresh cherries and dark chocolate, the perfect summer dessert.

Vegan | Gluten-free* | Soy-free

The slow transition of summer to fall always inspires me to create desserts that highlight seasonal fruits, and cherries are one of my absolute favorites. There is something about the sweetness of ripe cherries paired with the richness of chocolate that feels like the ultimate indulgence. These vegan cherry brownies are the kind of treat you can bring to a picnic, enjoy at one of those last few remaining barbecues, or simply savor on a warm evening with a scoop of vegan ice cream.

What makes this recipe even better is how simple it is to put together. Using basic pantry staples and fresh cherries, you can whip up a batch of brownies that are both fudgy and moist, with little bursts of cherry flavor in every bite. Whether you’re a fan of classic chocolate brownies or want something with a fruity twist, these brownies check all the boxes for a summer dessert.

The making of: Vegan Cherry Brownies

To make these brownies, I start by preparing a flax egg, which gives the structure and binding that keeps the brownies soft yet firm. Proceed to mix all of the wet ingredients (brown sugar, plant-based milk, olive oil, vanilla, and a dash of cinnamon) to create a rich base with deep flavor. Once the dry ingredients like cacao powder, flour, and salt are sifted in, the batter turns thick and glossy, just as a proper brownie batter should.

Before baking, I top the brownies with cherries and a generous handful of dairy-free chocolate chips. The result is a decadent brownie that bakes beautifully, with gooey chocolate and pockets of sweet cherry in every slice. The combination of fruit and chocolate makes these brownies not only delicious but also a little more refreshing for summer. They are the perfect dessert to impress friends and family while still being completely plant-based.

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Vegan Cherry Brownies

Rating: 5.0/5
( 1 voted )

Serves: 6-12 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

WET:

1 ½ cups ground brown sugar

½ cup plant-based milk of choice, unsweetened

FLAX EGG: 2 tablespoons ground flaxseed + 5 tablespoons water

½ cup olive oil

1 tbsp vanilla extract

Dash of cinnamon

DRY:

¾ cup cacao powder, sifted

1 ½ cups all-purpose flour, sifted (*gluten-free: all-purpose gluten-free flour)

½ tsp salt

½ cup non-dairy chocolate chips

TOPPINGS:

¼ cup non-dairy chocolate chips

15+ dark cherries, pitted and sliced in half

Procedure

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang to lift the brownies out later.

In a small bowl, make the flax egg by mixing the ground flaxseed with water. Set aside for 5 minutes to thicken.

In a large mixing bowl, whisk together the brown sugar, plant-based milk, olive oil, vanilla, cinnamon, and the prepared flax egg until smooth.

Sift in the cacao powder, flour, and salt. Gently fold everything together until just combined; avoid overmixing to keep the brownies fudgy.

Stir in ½ cup chocolate chips, then spread the batter evenly into the prepared pan. Top with the halved cherries and the remaining ¼ cup of chocolate chips.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Allow the brownies to cool in the pan for at least 20 minutes before lifting them out and slicing into squares. For neater slices, refrigerate briefly before cutting.

Eat on its own or serve with a scoop of non-dairy Cherry Garcia and ENJOY!

Notes

-For a gluten-free version, substitute the all-purpose flour with an all-purpose gluten-free flour blend. -Store leftovers in an airtight container in the fridge for up to 5 days. -For longer storage, freeze the brownies (well wrapped) for up to 2 months. Thaw at room temperature before serving.

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Vegan Tiramisu

Karla — Fri, 08 Aug 2025 14:00:00 +0000

A creamy, coffee-soaked vegan tiramisu made with biscoff cookies and homemade dairy-free mascarpone.

Vegan | Soy-free

It’s my birthday week, so we’re celebrating the best way I know how: with dessert! And not just any dessert, but one of my all-time favorites. Tiramisu has always felt like the perfect mix of indulgent and comforting. The soft espresso-soaked layers, the creamy filling, and that light dusting of cacao on top come together in a way that feels both elegant and nostalgic.

After so many years of waiting for someone to commercialize vegan lady fingers, I got tired of waiting and decided to take matters into my own hands without compromising Tiramisu’s classic charm. And I’m happy to say this Vegan Tiramisu delivers! It’s rich, balanced, and shockingly easy to make. Whether you’re celebrating something special or just in the mood for a no-bake treat, this one’s for you.

The making of: Vegan Tiramisu

This vegan tiramisu stays true to tradition in taste and texture while using 100% plant-based ingredients. Instead of ladyfingers, I went with biscoff cookies, because let’s be honest… they taste 10x better. They hold their shape well when dipped in espresso, and the hint of caramelized spice works perfectly with the coffee. For the mascarpone, I made a dairy-free version using dairy-free cream cheese and dairy-free heavy cream. It whips up into a light, silky filling that tastes surprisingly close to the real thing.

I layered it just like the original: espresso-drenched cookies, mascarpone, more cookies, more mascarpone, and finally a generous dusting of unsweetened cacao powder. You can eat it as it is, or wait for it to chill in the fridge for a few hours or overnight, so the flavors come together. The result is a no-bake vegan tiramisu that’s creamy, bold, and packed with espresso flavor. This recipe is a go-to for vegan dinner parties or anytime you’re craving a plant-based twist on a classic Italian dessert.

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Vegan Tiramisu

Rating: 5.0/5
( 1 voted )

Serves: 8-10 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan Mascarpone:

1 cup dairy-free heavy whipping cream alternative (I used Silk)

8oz dairy-free cream cheese

½-¾ cup powdered sugar (more or less depending on your preference)

1 tsp vanilla extract

¾ tsp cinnamon

Other Ingredients:

42 biscoff cookies (approximate, this depends on the size of your pan)

¼ cup espresso

¼ cup unsweetened cacao powder

Procedure

Make the Mascarpone

In a large, chilled metal, mixing bowl, whip the non-dairy whipping cream with the powdered sugar, vanilla extract, and cinnamon. Use a hand mixer or stand mixer to whip everything together on medium-high speed for about 5–7 minutes, or until smooth, fluffy, and slightly thickened.

Once successfully whipped, add the dairy-free cream cheese and mix with the electric mixer until fully incorporated.

Taste and adjust sweetness as needed by adding more powdered sugar. Set aside in the fridge or freezer while you prep the rest.

Make the Tiramisu:

Make ¼ cup of strong espresso and let it cool to room temperature. You can use more if needed, depending on your pan size and how generously you soak the cookies.

Layer about 14 biscoff cookies in a single layer at the bottom of your serving dish. The amount of cookies depends on the size of your dish; I’m using a 13-inch x 9-inch pan.

Once the cookies are placed, brush the espresso on top of each cookie. These cookies absorb the coffee quickly, and you don’t want to over-soak them as they can start to fall apart.

Then spread a thick layer of the dairy-free mascarpone evenly over the cookie layer.

Now repeat with 2-3 more layers of cookies, coffee, and mascarpone.

Using a fine mesh sieve, dust the top of the tiramisu with unsweetened cacao powder.

You can either serve it as is or, cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cream set.

When ready to serve, dust with a bit more cacao powder if desired. Slice and enjoy chilled. ENJOY!

Notes

1. This vegan tiramisu keeps well in the fridge for up to 4 days. 2. For a soy-free version use coconut whipped cream and soy-free vegan cream cheese.

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Fruit Salad Nachos

Karla — Mon, 07 Jul 2025 17:51:15 +0000

These Fruit Salad Nachos are a fun and colorful vegan summer dessert made with fresh fruit, mint, and a lemon glaze.

Vegan | Gluten-free | Soy-free

There’s something so nostalgic and joyful about a plate of nachos, especially when it’s given a sweet twist like this. These Fruit Salad Nachos are a summery, vibrant spin on a classic snack, made with fresh seasonal fruit and crisp tortilla chips. It’s the kind of easy recipe that feels just right for a sunny day by the pool, a casual backyard hangout, or a last-minute dessert when you don’t feel like baking (let’s be honest, it’s too hot for that).

I love how versatile this recipe is! You can keep it simple with just fruit and glaze or dress it up with a dollop of whipped topping or dairy-free yogurt. The best part? You have full control of the ingredients, it comes together quickly, looks beautiful on the plate, and tastes like sunshine. This is one of those “wow” recipes that feel like a treat but require almost no effort.

The making of: Fruit Salad Nachos

To make these vegan Fruit Salad Nachos, I started by prepping the fruit. I used a colorful mix of strawberries, blueberries, kiwi, and mango, but feel free to use whatever summer fruits you have on hand. I chopped the fruit into bite-sized pieces and placed them in the fridge to chill while I made the chips. Start by slicing flour tortillas into triangles, brushing them lightly with oil, and baking until golden and crisp. If you need a gluten-free option, you can swap in your favorite GF tortillas (corn or almond flour).

For the final touch, sprinkle some sliced fresh mint and drizzle a simple lemon glaze made with just lemon juice and powdered sugar. Once the tortilla chips are ready, I layer them on a platter, spoon the fruits over the top, and drizzle everything with the glaze. It’s sweet, tangy, crisp, and refreshing all at once. These vegan dessert nachos are perfect for summer entertaining or as a fun after-dinner treat. You can even let guests build their own for a hands-on experience that everyone will enjoy.

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Fruit Salad Nachos

Rating: 5.0/5
( 1 voted )

Serves: 4-6 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 to 6 8-inch flour tortillas

Avocado oil spray

Cinnamon sugar (2 tbsp brown sugar + 2 tsp ground cinnamon)

3 to 6 strawberries, chopped

½ cup blueberries

2 to 3 kiwis, chopped

1 mango, chopped

Lemon glaze (1 tbsp powdered sugar + juice of ½ lemon)

Procedure

Place one 8-inch tortilla on a cutting board or plate and slice it into eighths to create triangle-shaped chips.

Transfer the chips to a parchment-lined baking sheet, spray them lightly with avocado oil, and sprinkle the cinnamon sugar mixture on both sides.

Bake or air fry at 375°F for about 12 minutes, or until golden and crispy.

Once ready, top your tortilla chips with the chopped strawberries, blueberries, kiwi, and mango.

Garnish with fresh mint and drizzle with the lemon glaze.

And that’s it! The perfect fruity appetizer for a pool or beach day. Enjoy!

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Apple Pie Tortilla Cups

Karla — Fri, 01 Nov 2024 14:00:00 +0000

These Apple Pie Tortilla Cups are crisp, golden shells filled with warm, spiced apples—a quick, delicious dessert ready in just 20 minutes with a handful of simple ingredients!

Vegan | Gluten-free | Soy-free

When it comes to desserts that feel like a warm hug, apple pie is always a top contender. But what if you could enjoy all the comforting flavors of this timeless treat in a bite-sized, crispy, and effortless way? Enter Apple Pie Tortilla Cups: a 20-minute recipe that delivers big on flavor with just a handful of pantry staples. Whether you’re hosting a gathering or treating yourself to a cozy moment, these cups will hit the spot.

These Apple Pie Tortilla Cups are everything you want in a dessert: comforting, crispy, and perfectly spiced. They’re also wonderfully versatile—play around with the fillings and toppings to make them uniquely yours. Hosting a party? Double the recipe and watch them disappear in minutes. Craving a midnight snack? They’re easy enough to whip up whenever the mood strikes.

The making of: Apple Pie Tortilla Cups

One of the things I love most about this recipe is how approachable it is. Flour tortillas transform into crisp, golden-brown shells that cradle a homemade cinnamon-rosemary apple filling, creating a delightful contrast between the crunchy exterior and the soft, spiced apples. Best of all, this dessert comes together effortlessly with a handful of simple ingredients: small flour tortillas, your favorite apples (Gala or Honeycrisp work best), brown sugar, ground cinnamon, vegan butter and a touch of rosemary for freshness. For an extra treat, top them off with vegan whipped cream, caramel sauce, or chopped nuts—because a little indulgence goes a long way.

This recipe is proof that you don’t need to spend hours in the kitchen to create something memorable. Each bite of these Apple Pie Tortilla Cups delivers the nostalgia of a classic dessert with a modern, quick-to-make twist. I hope you give them a try and find as much joy in making (and eating) them as I do.

If you make this recipe, let me know how it turned out in the comments below or tag me on social media—I’d love to see your creations!

Notes:

For a gluten-free recipe, use gluten-free flour tortillas. I wouldn’t recommend using corn tortillas as they won’t hold their shape.

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Apple Pie Tortilla Cups

Rating: 5.0/5
( 1 voted )

Serves: 3-6 Prep Time: 8 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Tortilla Cups:

3 8in or 10in flour tortillas

1 tbsp vegan butter, melted

2 tbsp brown sugar

2 tsp ground cinnamon

Apple Filling:

4–6 Gala apples, diced into small cubes

1 tbsp freshly squeezed lemon juice

2 tbsp vegan butter

2–3 tbsp brown sugar

1 tbsp ground cinnamon

½ tbsp ground cloves

½ tbsp ground nutmeg

Optional: 2 tsp fresh rosemary

Procedure

Tortilla Cups:

Preheat your oven to 400°F. Lay the tortillas on a flat surface, brush both sides with melted vegan butter, and sprinkle them with a mixture of brown sugar and cinnamon. Cut each tortilla into quarters.

Lightly grease a muffin pan and cross two tortilla pieces in each muffin cup to form the base of your tortilla cups. Bake for 10–15 minutes or until golden and crispy. While the cups bake, prepare the filling.

Apple Pie Filling:

Toss the diced apples with lemon juice, melted butter, brown sugar, cinnamon, cloves, and nutmeg.

Then heat a skillet over medium heat, add the apple mixture, and sauté for 3–5 minutes until the apples are tender and caramelized. For an refreshing twist, stir in fresh rosemary if desired.

Assemble and Serve:

Remove the tortilla cups from the oven and let them cool slightly.

Spoon the apple filling into each cup until about ¾ full.

Top with your favorite finishing touch, such as coconut whipped cream, and ENJOY!

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Blood Splatter Orange Cheesecake Trifle (Dexter)

Karla — Sat, 26 Oct 2024 14:30:00 +0000

Nothing says Dexter like a Blood Splatter Orange Cheesecake Trifle perfect for your Halloween party!

Vegan | Soy-free | Gluten-free option available in the recipe notes

When it comes to Dexter, we think of Miami, crime scenes, and blood splatter analysis – not exactly the usual inspiration for a dessert! But for fans of this dark, edgy show, this vegan Blood Splatter Orange Cheesecake Trifle will bring all the deliciously sinister vibes of your favorite crime drama straight to the dessert table. This plant-based treat combines layers of citrusy orange-olive oil cake, creamy vegan orange cheesecake filling, and an eerie “blood” orange syrup that adds the perfect finishing touch of Dexter-worthy drama. The final touch? A generous topping of fluffy vegan whipped cream.

Perfect for Halloween, a Dexter watch party, or just when you want a dessert that’s wickedly indulgent, this trifle will have your guests coming back for more – no forensic analysis required!

Blood Splatter Orange Cheesecake Trifle

One of the highlights of this trifle is the orange-olive oil cake, which is a delightful adaptation of my original lemon-olive oil cake recipe. While the original version delivered a zesty, tangy punch with lemon, this variation embraces the bright, sunny flavors of orange, perfectly capturing the vibrant, tropical feel of Miami—the setting of Dexter. The olive oil adds a richness and moist texture to the cake, balancing the citrus beautifully. This cake layer forms the heart of the trifle, providing a fragrant, soft base that soaks up the vegan cheesecake filling and blood orange syrup, creating a truly indulgent and harmonious flavor experience.

Whether you’re a die-hard fan of the show or just looking for a fun, spooky dessert, this recipe delivers on taste, texture, and twisted fun.

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Blood Splatter Orange Cheesecake Trifle (Dexter)

Rating: 5.0/5
( 1 voted )

Serves: 6-8 Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour Nutrition facts: 200 calories 20 grams fat

Ingredients

Orange Olive Oil Cake:

¾ cup olive oil

½ cup unsweetened apple sauce

1 cup unsweetened plant-based milk, I use coconut

2 tbsp fresh orange juice

2 tbsp fresh orange zest

½ tsp pure vanilla extract

1 ½ cup brown sugar

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

Orange Cheesecake filling:

16oz vegan cream cheese

1 ½ cups confectioners sugar

3 tbsp orange juice

1 tsp vanilla extract

Blood-y Orange Syrup:

2 cups sifted confectioner's sugar

2-4 tbsp orange juice

1 tsp vanilla extract

A few drops of red food coloring, oil-based

Other ingredients:

Vegan Whipped Cream

Procedure

Orange Olive Oil Cake:

Preheat the oven to 350 F. Line the bottom of an 8″ or 9″ cake pan with a piece of parchment paper. Generously spray the pan with cooking spray and set it aside.

In a mixing bowl whisk together olive oil, apple sauce, non-dairy milk, orange juice, orange zest, almond & vanilla extract, and sugar until the mixture is thick and consistent.

In a separate bowl, combine flour, baking powder, baking soda, and salt.

Gently fold the dry ingredients into the wet, whisking until the dry ingredients are evenly hydrated and the batter is thick and smooth.

Pour cake into the prepared pan and bake for 50-70 minutes, or until a toothpick inserted in the middle comes out clean.

When done, remove from oven and let cool for about 30 minutes. Then flip the cake onto a cooling rack, and allow it to cool completely.

Orange Cheesecake Filling:

Using a stand or a hand mixer, mix all of the cheesecake filling ingredients on high speed for about 2 minutes.

Once done, transfer the mixture to a bowl, cover with lid, and refrigerate until ready to serve.

Blood-y Orange Syrup:

In a bowl, whisk together sifted powdered sugar, orange juice, vanilla extract, and food coloring.

Adjust orange juice as necessary to achieve a thin glaze for drizzling or pouring over the trifle. The glaze should be smooth with no lumps.

Store in an airtight container. Note: When stored in a refrigerator, this “syrup” will harden as it’s more like a glaze. For serving, allow the mixture to melt at room temperature and remix if separation happens.

Assemble:

Once the cake is completely cooled, decide how you want to assemble the trifle. You can either cut the cake in small cubes, cut it in circles using a cookie cutter, or break it with your hands into medium-sized pieces for a messier look.

Either in a tall glass or whiskey glass, layer the trifle as follows: a drizzle of the blood-y orange syrup, followed by pieces of cake and then cheesecake filling. Repeat that pattern until you reach the top of the glass, and top the trifle with some whipped cream.

Refrigerate until ready to serve, and ENJOY!

Notes

For a gluten-free cake, use gluten-free flour.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

Now go ahead and enjoy your sweet, blood-splattered masterpiece – just be careful not to leave any forensic evidence behind!

Make sure to check out my other Halloween recipes here.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Blood Splatter Orange Cheesecake Trifle (Dexter) appeared first on VeggieJeva.

Vegan Tres Leches Cake

Karla — Wed, 20 Dec 2023 20:29:01 +0000

A Vegan Tres Leches Cake with a classic Boricua twist! Complete with 3 milks, cinnamon, and vegan whipped cream.

Vegan | Gluten-free | Soy-free

Welcome to another segment of #VeganizedPuertoRican with my version of a Vegan Puerto Rican Tres Leches Cake!

In the world of desserts, some classics stand the test of time, and one of those is the Tres Leches Cake. Originating from México, this decadent treat has won the hearts of Latin America and around the globe with its moist cake soaked in a luxurious blend of three milks. Today, we’re exploring the vegan version of this beloved dessert with a classic Boricua twist!

This dessert that cannot be missed in important celebrations such as Thanksgiving, Christmas dinner, or even birthdays is an occasion as special as its preparation. Let’s go through the step-by-step!

The making of: Vegan Tres Leches Cake

Every great dessert begins with a solid foundation; my Vegan Tres Leches Cake is no exception! So what makes the Puerto Rican version of Tres Leches Cake different from the rest? COCONUT! Just like everything else that we create a Boricua version of, coconut is the star of the show, which is honestly perfect to veganize, because every substitute needed for this recipe is coconut-derived. The base of the cake is a moist and flavorful vanilla-olive oil cake that not only complements the richness of the three milks but also adds a unique depth of flavor. The use of olive oil keeps the cake moist while also imparting a subtle fruity note, enhancing the overall taste experience.

To make this recipe, first, you’ll make the cake by whisking together all-purpose flour, brown sugar, olive oil, apple sauce, cinnamon, baking soda, baking powder, almond extract, and vanilla extract. Then pour the cake mixture into a greased baking pan (not a spring pan!), and bake until golden and the center is cooked. When the cake is ready, remove from the oven and allow to cool down to room temperature.

While that’s happening, mix coconut milk, condensed coconut milk, and oat milk in a bowl. Essentially, you could choose any plant-based milk you like, but make sure that one is vegan condensed milk for added flavor. Now that the cake has cooled down, poke multiple holes throughout the entire top layer of the cake, making sure to pierce all the way to the bottom. Then pour in the 3 milk mixture, until the top of the cake is slightly covered, and allow to chill in the fridge for about an hour or more if possible. Best if overnight! At first, it may look like “too much milk” but the cake will absorb it after a few hours.

Once the milks have been properly absorbed, it’s time to decorate. Cover the top layer of the cake with vegan whipped cream, cinnamon, and a berry of your choice, usually strawberries or raspberries. Now, the whipped cream that you choose is VITAL. Most vegan whipped creams out there don’t really do the whipped-thing, you know? So for this recipe, I went with Cocowhip which kept its shape really well, even 5 days later.

And voila! You now have the best Vegan Tres Leches Cake with my classic Puerto Rican twist! Get ready to indulge in the magic of flavors that will transport you to the vibrant streets of San Juan. Enjoy!

Notes:

For a gluten-free version of this cake, substitute all-purpose flour with chickpea flour or a gluten-free flour mix.
Make ahead? This cake is the perfect cake to make 1-2 days ahead of time; in fact, it’s actually better the longer it sits!
Leftovers? This recipe will keep in the fridge covered for up to 5 days.
For whipped cream, I recommend using a thick vegan whipped cream that doesn’t lose its shape as soon as it changes temperature. I chose Cocowhip.

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Vegan Tres Leches Cake

Rating: 5.0/5
( 3 voted )

Serves: 12 Prep Time: 30 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cake:

¾ cup olive oil

½ cup unsweetened apple sauce

1 cup unsweetened plant-based milk

1 tsp apple cider vinegar

½ tsp pure vanilla extract

½ tsp pure almond extract

1 ½ cup brown sugar (or any granulated sugar)

2 cups all-purpose flour (chickpea flour for gluten-free)

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

Optional: a dash of cinnamon

Milk Bath:

½ cup condensed coconut milk (or condensed oat milk)

½ cup full-fat unsweetened coconut milk

½ cup any other unsweetened plant-based milk, I chose oat

Other ingredients:

9oz Cocowhip

Cinnamon, to taste

Raspberries or strawberries

Procedure

Preheat the oven to 350 F. Grease the bottom of an 8” x 6” baking pan with at least a 3-inch depth with vegan butter. Note: don’t use a spring pan, as the cake is meant to stay in the container that it’s baked.

In a mixing bowl whisk together olive oil, apple sauce, non-dairy milk, apple cider vinegar, almond & vanilla extract, and brown sugar until the mixture is thick and consistent.

In a separate bowl, combine flour, baking powder, baking soda, salt, and a dash of cinnamon.

Gently fold the dry ingredients into the wet, whisking until the dry ingredients are evenly hydrated and the batter is thick and smooth.

Pour cake into the prepared baking pan and bake for 50-70 minutes, or until a toothpick inserted in the middle comes out clean. When done, remove from oven and let cool to room temperature.

While that’s happening, mix coconut milk, condensed coconut milk, and oat milk in a bowl.

Now that the cake has cooled down, poke multiple holes throughout the entire top layer of the cake, making sure to pierce all the way to the bottom. Then pour in the 3 milk mixture, until the top of the cake is slightly covered, and allow to chill in the fridge for about an hour or more if possible. Best if overnight!

Once the milks have been properly absorbed, it’s time to decorate. Cover the top layer of the cake with vegan whipped cream, cinnamon, and a berry of your choice, usually strawberries or raspberries. Refrigerate until ready to eat.

Serve chilled, and ENJOY!

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Vegan Bourbon Pecan Pie

Karla — Fri, 10 Nov 2023 16:44:59 +0000

Made with brown sugar and bourbon whiskey, this Vegan Bourbon Pecan Pie is bound to bring warmth and richness to your holiday table.

Vegan | Gluten-free | Soy-free

It’s time to make my favorite Southern recipe!

If you’re on the hunt for a delectable dessert that’s vegan and bursting with flavor, look no further than this Vegan Bourbon Pecan Pie. This mouthwatering treat is a perfect addition to your holiday table or any other special occasion. Packed with the rich, sweet, and warm goodness of bourbon, and the crunch of the pecans, this pie will leave your taste buds begging for seconds.

This Vegan Bourbon Pecan Pie is a delectable twist on the traditional pecan pie, with all the flavor and none of the animal products. Plus, a hint of bourbon adds a touch of warmth to this delightful dessert. Let’s dive into it!

The making of: Vegan Bourbon Pecan Pie

This Vegan Bourbon Pecan Pie is a delightful way to satisfy your sweet tooth during the Holidays. The rich filling, nutty pecans, and flaky crust make for a truly indulgent dessert. Whether it’s a holiday gathering or just a weekend treat, this pie will surely impress. So, go ahead, and bake some vegan comfort with this delectable pecan pie recipe!

First, prepare the crust with flour, vegetable shortening, vegan butter, sugar, and salt. Process the crust ingredients until it turns into a malleable meal. Then prepare the filling by whisking together flax egg, vegan butter, maple syrup, brown sugar, cornstarch, and bourbon whiskey. Once the crust dough is ready, roll it out into a circle and place it into the pie-baking dish; for this crust recipe, no prebaking is required. Place the chopped pecans in the center of the crust, and spread them evenly. Next, pour the filling mixture onto the pecans, and carefully mix until it’s evenly distributed. Then bake the pie to 350F for about 60 minutes. After the pie is done baking, wait until it has completely cooled down before serving.

The result will be a crisp crust, gooey bourbon-infused pecan filling; a pie that everyone will adore. Serve it with a scoop of vegan ice cream or a dollop of vegan whipped cream for an unforgettable dessert experience!

Notes:

For a gluten-free version, use garbanzo flour for the crust.
Any bourbon whiskey should work for this recipe. Also, if you prefer to not add whiskey, substitute for tea or water.
Make ahead: You can make the pie up to 2 days in advance and store it in the refrigerator until ready to serve. However, if you wish to make if a couple of days in advance, you can make it and freeze it. To thaw, simply transfer the pie to the refrigerator the day before serving.

Pin Print

Vegan Bourbon Pecan Pie

Rating: 5.0/5
( 1 voted )

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 60M 60M Nutrition facts: 200 calories 20 grams fat

Ingredients

Crust:

1 ½ cups all-purpose flour

1-2 tsp brown sugar

Dash of salt

¼ cup vegan butter, cold and cut into cubes

¼ cup vegetable shortening, cold and into cubes

3-4 tbsp ice water

Pie:

2 tbsp ground flaxseeds

4 tbsp water

4 tbsp vegan butter, melted

¾ cup maple syrup

¾ cup brown sugar

3 tbsp cornstarch

2 tsp pure vanilla extract

Optional: dash of cinnamon

2 tbsp bourbon whiskey

2 cups (approx.) chopped pecans

Procedure

Crust:

To a food processor, add flour, sugar, and salt to a food processor and pulse a few times to combine.

Then add cold vegan butter and vegetable shortening, to process for about 10 seconds, until it looks like a coarse meal.

While the food processor is running, drizzle in about 3-4 tablespoons of ice-cold water. Stop when the mixture begins to clump together.

When ready, place the dough onto a lightly floured surface and shape it into a ball. I prefer to do this on a floured parchment paper; this way I can easily maneuver it and move it around to achieve a circle.

Roll the dough with a rolling pin to about a 12-inch circle, and transfer it to a pie plate. Make sure to limit the usage of your hands, otherwise, it will warm the dough, which will result in a less flaky crust.

Carefully transfer the rolled-out dough onto the pie plate, and gently push the pie crust all around the dish, trimming off any excess and replacing any spots that need repair. This is also the step where you can start shaping the edges.

Place in the fridge until the filling is ready to be added.

Filling:

Preheat oven to 350F.

First, prepare the flax eggs by mixing together ground flaxseeds and water, then set aside and allow to thicken.

In a large bowl, add the melted vegan butter, maple syrup, flax egg, brown sugar, cornstarch, vanilla, cinnamon, and bourbon whiskey and whisk until well combined and smooth.

Carefully spread the chopped pecans evenly into the unbaked pie crust. Pour the filling mixture into the pie crust evenly over the pecans.

Bake the pie for 55-60 minutes, until thick and dark brown.

When done, remove from oven and lightly sprinkle with salt. Set the pie dish onto a cooling rack, and allow for the pie to cool down completely before cutting into it, as it will be quite liquidity. I recommend cooling at room temperature for 30 minutes and then move it to the refrigerator for a couple of hours.

When ready to serve, slice and serve, and top with vegan whipped cream, if desired. ENJOY!

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Vegan Chocolate Chip Cookie For One

Karla — Fri, 06 Oct 2023 14:00:00 +0000

This Vegan Chocolate Chip Cookie For One recipe will be your new best friend!

Vegan | Gluten-free | Soy-free

Because you deserve something sweet today!

Want a cozy dessert without having to go through the work of multiple servings? Then this recipe is just for you! I present, a single-serve chocolate chip cookie that’s vegan-friendly and comes together mess-free.

Let me set the scene for you: You’re home alone, it’s mid-week, and you’re craving something warm and chocolaty right after dinner. You don’t want to drive out to get it, and you definitely don’t want to bake a whole cake or batch of cookies. That’s where this incredibly delectable Vegan Chocolate Chip Cookie for One comes in!

The result is a cookie/cake hybrid that’s the perfect combination of warm, fluffy, ooey-gooey on the inside and crunchy on the outside. Thank me later! Oh, and you can definitely double this recipe to make two!

The making of: Vegan Chocolate Chip Cookie For One

To make this ooey-gooey cookie/cake hybrid, you will need self-rising flour, brown sugar, cinnamon, flaxseed, oat milk, olive oil, salt, and vegan-friendly chocolate chips. Once you mix everything in a ramekin, you can bake it in a toaster oven at 375F for 12 minutes or cook it in the microwave for about a minute in 30-second intervals. However, if you do choose to microwave it, the texture will vary and it might end up looking like a cake more than a cookie.

When done, you can enjoy it on its own, or serve it with your favorite vegan ice cream. I chose B&J’s non-dairy Milk & Cookies, and it paired perfectly.

Notes:

If you don’t have self-rising flour, you can use all-purpose flour and add a dash of baking powder and another dash of salt.
For gluten-free: Substitute self-rising flour for garbanzo or almond flour, and follow the same instructions for all-purpose. Texture and cooking time will vary.

Recipe: Vegan Chocolate Chip Cookie For One

Pin Print

Vegan Chocolate Chip Cookie For One

Rating: 5.0/5
( 1 voted )

Serves: 1-2 Prep Time: 5 minutes Cooking Time: 12 minutes 12 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 tbsp self-rising flour

1-2 tbsp brown sugar

1 tsp ground flaxseed

Dash of cinnamon powder

Optional: sprinkle of salt

1 tbsp unsweetened plant-based milk of choice

1 tbsp olive oil

¼ tsp vanilla extract

Handful of non-dairy semi-sweet chocolate chips

Procedure

Preheat the toaster oven to 350F.

To a ramekin, add all of the dry ingredients first, then mix until combined.

Then add all of the wet ingredients, and mix until a dough forms.

Add a handful of non-dairy semi-sweet chocolate chips and combine.

Bake for 12-15 minutes, or until golden on top. When done, allow to cool down for about 20 minutes.

Serve with your favorite vegan-friendly ice cream, and ENJOY!

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Vegan Pumpkin Flan

Karla — Fri, 18 Nov 2022 16:00:00 +0000

This recipe is sponsored by Freshmart […es para todos]. All opinions are my own.

Nota: Para accesar el contenido en ESPAÑOL, utiliza el web browser (navegador de Internet) Google Chrome y te dará la opción de traducir la página.

Vegan Pumpkin Flan, is an autumn twist to the Puerto Rican classic that it’s just as creamy and delicious as the traditional version.

Vegan | Gluten-free | Soy-free

Dis’ the season for #VeganizedPuertoRican recipes! After years of shying away from veganizing flan, I finally did it! I decided to try my hand at the pumpkin version, and I’m excited to share that it came out extremely well.

If you’re not familiar with flan, it is a beautiful custard dessert that’s silky, creamy, and delicious. It’s also often called cremé caramel, and you can find it in so many cuisines across the world (basically everywhere Spain colonized lol). As always, through the years each country has come up with its own unique versions of flan, and Puerto Rico is one of them. Here you’ll find flan in every shape and flavor; my favorites are pumpkin and coconut.

In true Puerto Rican fashion, a tasty Boricua meal can’t end without a delicious flan #IYKYK. And now that we’re walking into the season where we prepare the most typical dishes, ending with a delicious vegan pumpkin flan is a must, perfect for the season!

Before we get into the recipe, I want to give a huge thanks to this blog post sponsor Freshmart [… es para todos], the largest local health food market in Puerto Rico that carries vegan and organic products. They sent over a PR box with some of the ingredients used in this recipe.

The making of: Vegan Pumpkin Flan

Flan is a delicious dessert that is part of Puerto Rican cuisine. Almost everyone falls in love with just one spoonful. The original vanilla flan recipe is very flexible as it allows us to change the flavors and adapt this dessert according to the season. So today I would like to share with you my Vegan Pumpkin Flan recipe to celebrate autumn and Thanksgiving.

As you may have guessed, traditional flan is not vegan at all, as the custard is made exclusively out of eggs. However, veganizing it has proven to be easy, and even easier to make than the traditional recipe. To do this, I switched out the eggs for a combination of cornstarch and agar powder to get the perfect luscious custard. This not only cuts the processing time in half but also yields a dessert that’s truly for everyone.

To make Vegan Pumpkin Flan first, you’ll need two cans of full-fat coconut milk separated. Pour one of the cans into a mixing bowl, then add the cornstarch and the agar powder. Whisk together until all clumps are dissolved and set aside. Next, let’s prepare the caramel! Pick the pan (or pans) that you’d be using for the flan; it can be a large one (9-inch) or a few single-serving size ones (ramekins). To a saucepan add brown sugar, water, and a sprinkle of salt. Melt until it’s bubbly and golden. Carefully (it’s really hot), pour the caramel into the pan, or if using individual containers like ramekins, pour a couple of tablespoons into each; and set aside.

Then to a large saucepan or pot, add the other can of coconut milk and the brown sugar, and heat over medium heat to melt away the sugar granules. Next, whisk in the pumpkin puree along with vanilla, cinnamon, and pumpkin spice. Once it’s all mixed, add in the coconut milk that has the cornstarch and agar powder. Cook uncovered for about 8-10 minutes to activate the agar powder; adjust sweetness if desired.

When done, remove from heat and pour into the prepared pan (or pans). Allow to cool down completely before covering with clingfilm, and place it into the fridge for at least 6 hours to set. To serve, place the pan (or pans) in hot water for 3-5 minutes (sometimes longer) to let the caramel at the bottom melt. Then carefully turn the flan out onto a plate and serve with your desired toppings.

Notes:

Pans: This recipe makes enough for about 8 ramekins or one 9-inch round pan.
Make sure to use agar powder, not flakes.
The agar powder in this recipe is very important, this will give the flan the traditional texture. However, if you don’t have access to agar powder, you can do ⅓ cup of cornstarch instead. Keep in mind the texture will be more of a tembleque than flan.
To make this recipe refined sugar-free use coconut sugar instead.

Pin Print

Vegan Pumpkin Flan

Rating: 4.3/5
( 4 voted )

Serves: 8-10 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Caramel:

1 cup brown sugar (sub. for coconut sugar)

½ cup water

Optional: sprinkle of salt

Flan:

2 cans (800 ml) of full-fat coconut milk

550g pumpkin pure

⅓ cup brown sugar (sub. for coconut sugar)

1 tsp agar powder

1 tbsp cornstarch

1 tsp vanilla

Dash of cinnamon

1 tsp pumpkin spice

Procedure

First, you’ll need two cans of full-fat coconut milk separated. Pour one of the cans into a mixing bowl, then add the cornstarch and the agar powder. Whisk together until all clumps are dissolved and set aside.

Next, let’s prepare the caramel! Pick the pan (or pans) that you’d be using for the flan; it can be a large one (9-inch) or a few single-serving size ones (ramekins). To a saucepan add brown sugar, water, and a sprinkle of salt. Melt until it’s bubbly and golden.

Carefully (it’s really hot), pour the caramel into the pan, or if using individual containers like ramekins, pour a couple of tablespoons into each; and set aside.

Then to a large saucepan or pot, add the other can of coconut milk and the brown sugar, and heat over medium heat to melt away the sugar granules.

Next, whisk in the pumpkin puree along with vanilla, cinnamon, and pumpkin spice.

Once it’s all mixed, add in the coconut milk that has the cornstarch and agar powder.

Cook uncovered for about 8-10 minutes to activate the agar powder; adjust sweetness if desired.

When done, remove from heat and pour into the prepared pan (or pans). Allow to cool down completely before covering with clingfilm, and place it into the fridge for at least 6 hours to set.

To serve, place pan (or pans) in hot water for 3-5 minutes (sometimes longer) to let the caramel melt. Then carefully turn the flan out onto a plate and serve with your desired toppings. ENJOY!

Notes

Before we get into the recipe, I want to give a huge thanks to this blog post sponsor Freshmart [... es para todos], the largest local health food market in Puerto Rico that carries vegan and organic products. They sent over a PR box with some of the ingredients used in this recipe.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Vegan Pumpkin Flan appeared first on VeggieJeva.