Sunday, June 3, 2012

Vegan Pumpkin Coffeecake: Vegan Dessert Recipes with Pictures

Photo Credit: Renee Marchol Bake Sale Items
Summer brings too many low-fiber, eggy, fatty sweets.

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
It's fat-free with protein and fiber. Plus it has a lofty yet dense pillowly texture that is satisfying. Drizzle with a vegan icing and you have dreamy breakfast coffee cake for pennies.

Vegan Cake
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
Mix dry ingredients together. Heat soy milk in microwave for 1 minute and mix with pumpkin puree. Combine the liquid with the dry mix. Spread the thick batter into an 8x8" oven safe glass pan that has been lined with parchment paper. Bake for 32 minutes.

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
Enjoy your healthier dessert! I purchased a vegan cookbook from Kaiser Permanente to make a gradual lifestyle change. If vegan desserts taste this good, I wouldn't mind ditching my signature non-vegan sweets.

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.

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