This year we all have to look for new, creative ways to celebrate holidays as we adjust to the unique circumstances of this pandemic. For Mother’s Day this week we’ll have to practice social distancing or simply stay at home — sounds like a good time, right? It still can be! Even though Sunday will look very different from years past, a little bit of thoughtful imagination can create the day Mom deserves – and, let’s be honest, absolutely needs – during this time. Whether you’re honoring your mother, grandmother, or another extraordinary mother figure in your life, it’s more important than ever to show your love and appreciation.
In the days leading up to Mother’s Day, we often stress out about finding the perfect gift. This year, since there are shipping delays and a serious lack of spa days or fancy restaurant brunches or dinners, why not roll up your sleeves and treat Mom to a delicious plant-based dessert? Nothing says “I love you” quite like a homemade baked good for the lady who’s done so much for you!
If you have several people staying with you during quarantine, you can’t go wrong with my decadent Vegan Chocolate Cake. It’s a real crowd favorite, perfect for sharing, and is made with healthier ingredients than your average, run-of-the-mill chocolate cake. My kids are constantly asking me to make it for dessert, and people are shocked when I tell them it’s dairy-free!
Craving a fruit-based dessert? Try my Apple Pie Cups! With a hefty scoop of ice cream, this dessert is a reminder of nature’s bounty and will instantly transport you to the perfect summer day. They’re easier to make than an entire apple pie and come in cute bite-sized portions, ideal for sharing with loved ones!
Another favorite in our household are my Layered Cashew Cream Pots, which require only a few ingredients and absolutely zero cooking time. These tiny pots are not only presentable but also free of dairy, caffeine, and gluten. If you’re looking for a few other inspirations, Veggiecurean has plenty of healthy dessert recipes for cakes, cookies, brownies — you name it, we got it!
Wishing the entire Veggiecurean community a safe and happy Mother’s Day!
–Shikha, Veggiecurean
Vegan Chocolate Cake
This no-fuss cake is rich, moist, fudgy, and SUPER chocolatey. Whenever I make it, no one can tell it’s vegan unless I tell them!
Preheat the oven to 350 degrees F and lightly grease an 8-inch springform pan with canola oil.
In a large bowl, whisk together the almond milk and vinegar, then let the mixture sit for a few minutes to curdle.
Add the coconut sugar, canola oil, vanilla, and almond extract, then mix well.
In a medium-sized bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
In two separate lifts, add the dry mixture to the wet mixture and mix until no large lumps remain.
Pour the batter into your springform pan and bake until a toothpick inserted through the center comes out clean (about 32-35 minutes).
Let the cake cool for 10 minutes, then remove it from the pan. Allow the cake to continue cooling on a wire rack until it’s completely cooled.
For the ganache, in a small saucepan, bring the almond milk to a boil.
Add the chocolate chips and maple syrup, then whisk together.
Turn off the heat and mix until the chocolate is thoroughly melted.
Let the ganache cool for approximately 30 minutes.
Pour the cooled ganache over your cooled cake, slightly tilting the cake to enable ganache to drip down all sides.
Refrigerate to chill and set the ganache.
Remove the cake from the fridge for 10 minutes before serving, then dust with confectioners sugar.
BON APPÉTIT!
Apple Pie Cups
In my house we’re always looking for new ways to have apples in our desserts. This recipe came together when my daughter really wanted some apple pie and I didn’t have the time to make a crust and didn’t have a premade crust in the freezer. What I did have in the freezer, though, was some phyllo dough, so I decided to make cups out of the dough, fill them with simple apple pie filling and bake them. They were a big hit — delicious and bite-size, which means no need for a plate, fork, or knife!
In a medium saucepan, combine the apples, coconut sugar, water, cinnamon, salt, and nutmeg over high heat and let it simmer for 10 minutes. Set aside and let it cool.
Preheat the oven to 350 degrees F and brush the muffin pan with 1 tablespoon of grapeseed oil.
Place 2 phyllo sheets on a kitchen surface with the long side facing you, keeping remaining phyllo covered with plastic wrap.
Using a pastry brush, lightly brush the entire surface with ½ tablespoon of grapeseed oil, then fold half of both of the sheets over to enclose the oil. Cut the long rectangle into 5 equal squares.
Brush the phyllo squares lightly with the grapeseed oil and press them oiled side down, into the center and edges of the prepared muffin pan, leaving equal overhang on the two opposite sides.
Repeat the steps above with the remaining phyllo sheets.
Fill the phyllo cups with 2 tablespoons of the prepared filling.
Bake until golden brown and crisp (about 12 minutes).
Serve hot or at room temperature topped with vegan vanilla ice cream.
BON APPÉTIT!
Layered Cashew Cream Pots
Before I changed from being a vegetarian to vegan, one of my favorite desserts was tiramisu. I’m always making things for my kids and my husband, but this vegan tiramisu-inspired dessert was just for me. It doesn’t have coffee, alcohol, cheese, or excess sugar, but it is delicious. My kids and husband love it, too!
