|Photo Credit: Renee Marchol Bake Sale Items|
Just count how many neighborhood bake sale and lemonade stands you've stopped at. How many overpriced cookie boxes have you purchased from scouts outside the grocery store?
If you are willing to introduce a fall flavor this summer, then this is a comfort food vegan dessert recipe to try: homemade vegan pumpkin coffeecake.
|Photo Credit: Renee Marchol Vegan Pumpkin Cofeecake Dessert Recipe|
3 cups bread flour
1 cup granulated sugar
1 TB cinnamon
5 TB pumpkin puree
1/4 tsp cloves
2 TB baking powder
1 TB yeast
1 1/3 cups soy milk
2 cups powdered sugar
1/2 tsp rum
1/4 tsp sea salt
2 TB soy milk
Preheat oven to 350 degrees Fahrenheit.
|Photo Credit: Renee Marchol Vegan Pumpkin Coffeecake Slice|
Combine rum, soy milk, powder sugar and sea salt in a small bowl. Mix with a fork and drizzle over hot cake.
Amazing loft without eggs because of the baking powder. Moist because of the puree and soymilk without any oil!
|Photo Credit: Renee Marchol Non-vegan cookie lollipops|
Note: This is still a high carbohydrate dessert. If you wish, you can add oats, drief fruit or flax meal to boost the fiber content.