Delectable Dessert Duo

Vegan, non-fat desserts have been the greatest challenge for us, both in flavor and texture. We’re still working on this aspect of our diet, but these are two favorites we feel we’ve almost perfected.

A wintry Sunday afternoon teatime treat... Double Chocolate Cupcakes.


Though we eat these sweet treats with restraint, we can feel good about our occasional indulgences… because they are faithful to our dairy and fat-free lifestyle!

Double Chocolate Cupcakes

This super light, richly flavored, and moist cupcake recipe is from one of our favorite resources… the Forks Over Knives Cookbook. This book has so many wonderful recipes that we use it several times per week. I highly recommend it. Additionally, every person committed to or considering this lifestyle should watch the Forks Over Knives documentary! It is available on dvd and on Netflix.

Ingredients:

2 ounces unsweetened chocolate

1 cup unsweetened plant-based milk

1 teaspoon apple cider vinegar

2/3 cup dry sweetener

1/4 cup unsweetened applesauce

1 teaspoon vanilla

1 cup whole wheat pastry flour

1/3 cup cocoa, unsweetened

3/4 teaspoon baking soda

1/2 tespoon baking powder

1/4 teaspoon salt

1/4 cup sliced or slivered almonds (optional)

1. Preheat the oven to 350 F.  Prepare a muffin tin with parchment liners.

2. Melt the chocolate over low heat. While the chocolate melts, mix the milk and vinegar in a large bowl and set aside to curdle.

3. Stir in the dry sweetener, applesauce, vanilla and the melted chocolate.

4. Sift together the flour, cocoa, baking soda, baking powder and salt. Add to the wet mixture, adding half at a time, beating until no lumps remain.

5. Scoop the batter into the muffin pan, filling each cup 3/4 full. Top with sliced or slivered almonds, if desired. Bake 20 minutes, or until a toothpick inserted into the center comes out clean.

We like to serve these little gems with a sprinkling of confectioner’s sugar and fresh berries!

Fresh Apple Cake

This is my version of a sentimental cake made and served with love by Grandma Ruby Propst to my husband’s family, and originating with her mother, Ida Farris. This is a warming spice cake with sweet chunks of baked apple, perfect with a steaming cup of tea!

Dancing with Jim at the wedding of our eldest daughter, Kate to John Lepine

Ingredients:

3 cups whole wheat pastry flour

1 1/2 cups honey

2 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1 cup applesauce

2 teaspoons vanilla

2 tablespoons flax seed meal mixed with 6 tablespoons water

3 cups chopped apple

Preheat oven to 350F. Prepare 9×12 cake pan with baking parchment or cooking spray. Blend all ingredients except apple, adding it when the batter is smooth. Pour into the pan and bake 45-60 minutes.

We often serve the cake plain or with a sprinkling of confectioner’s sugar. But Jim’s grandmothers usually served it with the following glaze:

Apple Cake Glaze

1 cup confectioner’s sugar

2 tablespoons plant-based milk

1 teaspoon vanilla

2 tablespoons hot water or coffee

Mix until smooth and pour over cake. Slice into squares and serve.