Vegan Pumpkin Cheesecake for Halloween or Thanksgiving

Raw Vegan Pumpkin Cheesecake

Raw, gluten-free, Holiday: Halloween/Thanksgiving

Easy, raw, vegan mini Pumpkin Pie Cheesecakes are the perfect dessert at your next holiday party! They’re awesome to make ahead because you can store and serve them straight out of the freezer. These creamy, sweet, and perfectly spiced cakes are irresistible. 

Makes: 12 Mini Cheesecakes
Prep Time: 15 Minutes
Freeze Time: 2 Hours

Nutrition Info Per Serving
Carbs: 20g
Protein: 10g
Fat: 22g
Calories: 318

Ingredients:

1 ½ cups almonds, ground
1 cup packed soft dates
1 tbsp cocoa powder, unsweetened
1 tsp vanilla extract
3 cups cashews
1 cup canned pumpkin purée
⅔ cup maple syrup
2 tsp pumpkin spice
1 tsp vanilla extract

Directions:

  1. Line an 8×8-inch square pan with parchment paper and set aside.
  2. In a food processor, blend the almonds until you form a flour.
  3. Add the dates, cocoa powder, and vanilla and blend until the mixture comes together nicely.
  4. Take the dough and press it into the bottom of the pan, spreading evenly.
  5. In a high-powered blender, blend the cashews, pumpkin purée, maple syrup, pumpkin spice, and vanilla until very smooth.
  6. Pour this mixture into the pan and spread evenly.
  7. Freeze for at least 2 hours and serve (it’s best to cut it into even pieces before freezing). Store in the freezer.

Are you in the mood for something new?
Want vegan dessert recipes that taste good and are simple to make? 

Download our NEW ebook:
Favorite Desserts made VEGAN! 100 Sweet Seductive Recipes. 

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Vegan Donuts, Baked

Low-Fat Baked Vegan Donuts with Cinnamon

Darling Recipe, low-fat

This is another recipe that’s our top favorite! Sink your teeth into these donuts and let the cinnamon transport you back to childhood. But don’t be fooled by the taste – these babies are healthy! Not only do they contain oats and chia seeds, but they’re baked instead of fried.

Makes: 6 Donuts
Prep Time: 15 Minutes
Cook Time: 15-18 Minutes

Nutrition Info Per Serving
Carbs: 32g
Protein: 3g
Fat: 7g
Calories: 216

Ingredients:

¾ cup oat flour
¼ cup chia seeds
1 tbsp cinnamon
1 ½ tsp baking powder
½ cup maple syrup
¼ cup non-dairy milk, unsweetened (e.g. almond milk)
1 tsp vanilla extract
Coconut oil, for greasing the pan and brushing the donuts
3 tbsp cane sugar for coating
1 tbsp cinnamon for coating

Directions:

  1. Preheat your oven to 325 degrees F.
  2. If you need to make your oat flour, grind a ¾ cup of dried large flake oats in your blender until fine.
  3. Sift your oat flour, baking powder, and cinnamon in a medium bowl. Add the chia seeds, whisk together, and set aside.
  4. In a small bowl, whisk together maple syrup, non-dairy milk, and vanilla.
  5. Add the wet ingredients to the dry ingredients and whisk until smooth. Do not let this mixture sit for too long because you don’t want the chia seeds to expand.
  6. Grease your donut pan with just a little bit of coconut oil. You don’t need too much.
  7. Distribute the batter evenly in the donut pan. Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
  8. Allow the donuts to cool in the pan for 10 minutes. Remove them and allow them to cool completely.
  9. When the donuts are completely cooled, whisk together the cane sugar and cinnamon in a small, shallow bowl.
  10. Brush a small amount of melted coconut oil on all sides of each donut. Dip the donuts in the cinnamon sugar and coat completely.
  11. Serve and enjoy!

Are you in the mood for something new?
Want vegan dessert recipes that taste good and are simple to make? 

Download our NEW ebook:
Favorite Desserts made VEGAN! 100 Sweet Seductive Recipes. 

Don’t miss the special release offer!

Vegan Cheesecake Recipe

The best vegan cheesecake, New York style with delicious blueberry sauce (favorite recipe)! Easy!

Darling Recipe, Vegan, Easy traditional cheesecake recipe

The classic New York style cheesecake is arguably one of the most famous desserts in the world! There are even entire restaurants dedicating to serving this one dessert. We added blueberry sauce to our vegan cheesecake, but you can add any flavor you like!

Makes: 12 Slices
Prep Time: 15 Minutes
Cook Time: 45 Minutes

Nutrition Info Per Serving
Carbs: 42g
Protein: 8g
Fat: 15g
Calories: 318

Ingredients:

Crust:

½ cup brown sugar
1 cup rolled oats, dry
3 tbsp melted coconut oil
¼ tsp salt

Filling:

2 cups cashews
400ml can full-fat coconut milk
1 14oz can chickpeas
⅔ cup maple syrup
¼ cup + 2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

Directions:

  1. Begin by preheating the oven to 350 degrees F and greasing a 9-inch springform pan.
  2. To make the crust, blend the oats in a food processor until they resemble a flour. Then add the sugar and salt and blend it again to combine. Turn on the food processor and slowly pour in the melted coconut oil. Blend it until the mixture comes together nicely. Transfer the crust to the pan and use your hands to press it down and spread it evenly.
  3. Blend all of the filling ingredients in a high-powered blender for a few minutes until it’s nice and smooth.
  4. Pour the filling into the pan. Place the cheesecake on the centre rack of your oven and bake it for 45 minutes. Remove it from the oven and cool it completely before removing from the pan and serving. 

You are welcome to top it with fruit sauce, chocolate, fresh berries, and much more!

Check out our Vegan Raw Mocha Cheesecake here!


Are you in the mood for something new?
Want vegan dessert recipes that taste good and are simple to make? 

Download our NEW ebook:
Favorite Desserts made VEGAN! 100 Sweet Seductive Recipes. 

Don’t miss the special release offer!

Vegan Chocolate Cake Recipe

The world’s best vegan, moist chocolate bundt cake recipe (favorite recipe)

Darling Recipe, vegan, easy

This cake is seriously so moist and sweet and spectacular that nobody would know it’s vegan! It tastes especially delicious served with a cup of tea or coffee—or whipped cream. We love these types of desserts for a gathering with friends on a Sunday afternoon.

Makes: 1 Vegan Bundt Cake
Prep Time: 30 Minutes
Cook Time: 35-40 Minutes

Nutrition Info Per Serving
Carbs: 47g
Protein: 3g
Fat: 10g
Calories: 290

Ingredients:

Batter:

1 ¼ cups all-purpose flour, plus extra for dusting your pan
⅓ cup cocoa powder, unsweetened
1 tsp baking soda
Pinch of salt
1 cup warm water
1 cup cane sugar
⅓ cup vegan butter, melted, plus extra for greasing your pan
1 tsp lemon juice
1 tsp vanilla extract

Icing:

¼ cup vegan butter, unsalted if possible
⅓ cup powdered cane sugar
2 tbsp cocoa powder, unsweetened
1 tsp vanilla extract

Directions:

  1. Begin by preheating the oven to 350 degrees F and greasing the bundt cake pan with vegan butter. Add a few spoons of flour into the pan and tip the pan from side to side to distribute the flour and coat the pan.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk the dry mix to combine and set aside. 
  3. In another medium bowl, combine the water, butter, sugar, lemon juice, and vanilla then whisk together until smooth.
  4. Add the wet to the dry ingredients and whisk until combined and smooth.
  5. Pour the batter into the bundt cake pan and bake it on the center rack of your oven for 35-40 minutes, or until a toothpick inserted comes out clean. 
  6. Allow the cake to cool in the pan for at least 20 minutes. When it is cool enough to remove, transfer it to a wire rack and cool it down further.
  7. When the cake is fully cooled, prepare the icing. Melt the butter in a small saucepan. Add the rest of the icing ingredients and whisk until all of the sugar is dissolved. Pour the glaze on top of the cake, then slice and serve. 

Want vegan dessert recipes that taste good and are simple to make? 

Download our NEW ebook:
Favorite Desserts made VEGAN!: 100 Sweet Seductive Recipes. 
Don’t miss the special offer!

World Vegan Day

Happy World Vegan Day!

November 1st is the day we honor vegans just like you. Being vegan means being compassionate. We have empathy for creatures all over the world and we strive to use our devotion for good.

The Earth is like a lifeboat we’re all on: if it springs a leak, it’s not someone else’s problem. One of the easiest things to do for this world is choose your food choices wisely. It’s plants for the planet!

Veganism may be about the present, but it’s about the future too. And that makes it full of hope. ❤️? Someday, we hope it’s the only way to eat.

Happy World Vegan Day!

And now, party on with prawns and fawns and black-necked swans! 🙂