This traditional Austrian dessert will make your cooking skills look like that of a professional baker, but this delicious treat is actually quite easy to make. If you want to save more time in the kitchen while still fooling your friends and family into thinking you’re a secret professional chef, use pre-made puff pastry dough instead.
Makes: 4-5 Servings Prep Time: 2 Hours 10 Minutes (if making dough from scratch) 20 Minutes 9 (if using pre-made puff pastry) Cook Time: 20 Minutes
Nutrition Info Per Serving Carbs: 23g Protein: 3g Fat: 8g Calories: 182
1 ½ cups whole-wheat flour 1 ¼ cups all-purpose flour Pinch of salt ½ cup vegan butter 1 cup ice water 1 ½ tsp lemon juice
Combine the flours with the salt in a large mixing bowl. Cut the vegan butter into small pieces and add to the flour, then add the ice water and lemon juice. Mix well until no butter chunks are visible.
Dust a working surface (preferably wood) with some flour and turn the dough out on there. Knead for about a minute until the dough starts to come together (if it’s too wet, add a little bit more flour as you knead).
Form a ball with the dough and put it back in a (floured) bowl. Cover with a tea towel, and refrigerate for two hours.
Preheat your oven to 350 degrees F.
A little while before the dough is ready to be removed from the fridge, slice up the apples into thin, uneven pieces. Add them to a mixing bowl and stir in the cinnamon and coconut sugar.
Turn out the dough on a floured working surface and roll it out into a large rectangular shape. Now evenly spread out the apple-cinnamon mixture over half of it.
Double the dough over, wrapping the apple-cinnamon mixture inside. Seal the edges by pressing them together with a fork. Be careful not to pinch holes in the dough. Coat the top with some soy milk
Bake in the pre-heated oven for about 20 minutes. The top should be golden brown, the dough light and crunchy.
Serve hot or cold – it’s delicious either way.
Are you in the mood for something new? Want vegan dessert recipes that taste good and are simple to make?
Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe
Vegan Darling Recipe
Strawberries and whipped cream are seriously a match made in heaven! ❤️ This light and fluffy cake is the perfect pairing for the fluffy whipped cream and sweet strawberries. We won’t blame you for licking whipped cream off a spoon when you’re making this classic dessert.
Nutrition Info Per Serving Carbs: 52g Protein: 3g Fat: 13g Calories: 350
1 ¼ cups all-purpose flour 1 tsp baking soda 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
the cream from 1 14oz can full fat coconut milk, chilled in the fridge overnight 3 tbsp maple syrup ½ tsp vanilla extract ¾ cup strawberries, diced into small chunks Additional strawberries for decorating
Begin by preheating your oven to 350 degrees F. Grease a 9” circle baking pan with vegan butter and set it aside.
In a medium bowl, sift together the flour, baking soda, and salt. Whisk to combine and set aside.
In a separate bowl, combine water, butter, sugar, lemon juice, and vanilla extract and whisk together until it’s nice and smooth.
Add the wet to the dry ingredients and whisk until combined.
Pour the batter into the pan and bake the cake for 40-45 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool completely.
When the cake is cooled, make the coconut whipped cream. Take the canned coconut milk out of the fridge and turn it upside down. When you open the can, the coconut water should be on top and the cream should be on the bottom. Pour out the coconut water as you won’t need it for this recipe.
Scoop out the cream from the can and transfer it into the bowl of a stand mixer. Add the maple syrup and vanilla extract and beat it on medium-high speed for about 10 minutes or until the mixture becomes nice and fluffy.
Chop up the strawberries into small chunks. Add them to the whipped cream and beat the mixture for another 2 minutes, until the whipped cream turns slightly pink.
Pour all of the icing on top of the cake and distribute it evenly. Top with additional fresh strawberry slices to decorate. If you want to, you can cut the cake in half to create a two layer cake and add whipped cream in the middle.
Chocolate + Chocolate = Heaven!! 😀 These vegan cookies are gooey, sweet, and so moist and chewy. You’ll adore the fudgey flavor that is so rich and decadent. You’ll seriously have to restrain yourself from eating the entire batch!
Nutrition Info Per Serving Carbs: 25g Protein: 2g Fat: 10g Calories: 205
1 tbsp + 1 tsp ground flax
½ cup non-dairy milk, unsweetened (e.g. almond milk)
2 cups all-purpose flour
¾ cup cocoa powder
1 tsp baking soda
Pinch of salt
¾ cup vegan butter, melted
1 ½ cups cane sugar
2 tsp vanilla extract
¾ cup vegan mini chocolate chips
Begin by preheating the oven to 350 degrees F and line 2 large baking sheets with parchment paper.
In a small bowl, whisk together the flax seeds and milk and set aside for now.
In a large bowl, add the flour, cocoa powder, baking soda, and salt, and whisk together until combined.
In another medium bowl, whisk together the vegan butter, sugar, and vanilla. Then add the flax egg and stir to combine.
Combine the wet and dry ingredients and mix well. Add the chocolate chips and stir until they are well distributed. Form the dough into balls and flatten them down gently with your hands. Place the cookies on the baking trays and bake for 15 minutes. Remove from the oven and cool before serving.