Desserts

Yummy Vegan Pumpkin Bread

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Yummy Vegan Pumpkin Bread

Yummy Vegan Pumpkin Bread

Yummy Vegan Pumpkin Bread is super moist and delicious. Made with plant based ingredients and simple to make. If you are looking for a fall dessert to bring to your holiday table, this would be perfect.

Takes about 10 minutes of prep time and 40 minutes to bake. This plant based dessert is packed with healthy ingredients like pumpkin puree, flax seed, oats, and spices. The aroma from the pumpkin bread will make your house smell like fall.

How to veganize pumpkin bread?

Swapped out eggs and substituted with a flax egg. To make a flax egg is very simple. Take 1 tablespoon of ground flax seed (it’s important that the flaxseed is ground and not whole) and mix with 3 tablespoons of water. Let the flaxseed sit for about 8-10 minutes for the flaxseed to gel. Flaxseed egg make for a great binder in baking plant based and vegan recipes.

The simplest swap is substituting dairy milk. This recipe used almond milk instead of dairy milk. You can use whatever nondairy milk you have on hand.

One other thing, I skipped the oil which is in a lot of pumpkin recipes. The pumpkin puree makes for a great oil substitute in baking. You’ll find that you won’t miss it at all when you have a slice of the pumpkin bread.

Yummy Vegan Pumpkin Bread Ingredients

Yummy Vegan Pumpkin Bread Ingredients

Vegan Pumpin Bread Ingredients:

Wet Ingredients:

  • Canned Pumpkin Puree
  • Ground flaxseed
  • Water
  • Maple Syrup
  • Almond milk (nondairy milk of choice)

Dry Ingredients:

  • Oat flour (blend old fashioned oats in the food processor to make this flour or purchase oat flour in the grocery store)
  • Baking Powder
  • Baking Soda
  • Ground cinnamon
  • Ground nutmeg
  • Ground cloves
  • Salt

Optional Toppings:

  • Pumpkin seeds or pepitas
  • Vegan chocolate chips

How to make this Yummy Vegan Pumpkin Bread?

Step#1: Preheat the oven to 350 degrees and prep a 9×5 loaf pan with parchment paper. You can use a non stick pan or a silicone pan if you don’t want to use oil to grease the pan.

Step #2 : Make the Flax Egg. In a small bowl, combine the flaxseed and water. Set aside and this will create the flax egg as it begins to gel.

Step#3: Wet Ingredients. In a large bowl, whisk together pumpkin puree, maple syrup, flax egg, and nondairy milk until smooth.

Step #4: Dry Ingredients. In a small bowl, add in the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves and stir together.

Step #5: Add the dry ingredients to the wet pumpkin mixture. Stir with a large spoon or spatula and combine gently. Do not over mix. Pour into a prepared pan and spread evenly. Sprinkle the top with pumkin seeds and chocolate chips (optional) on top. Bake for about 40 minutes.

Step #6: Pour into a prepared pan and spread evenly. Sprinkle the top with pumkin seeds and chocolate chips (optional) on top. Bake for about 40 minutes.

Vegan Pumpkin Bread

Vegan Pumpkin Bread

Check with a toothpick inserted in the center and until it comes out clean. Let the pan cool for 10-15 minutes then transfer to a cooling rack. Slice and serve.

The pumpkin bread should be good for about 3-4 days on the counter covered. You can also freeze the pumpkin bread and server later.

Yummy Vegan Pumpkin Bread

Vegan Pumpkin Bread is delicious, oil and gluten free and is the perfect healthy dessert.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Dessert
Cuisine: American
Keyword: vegan dessert
Servings: 6 people
Author: Shelly Hughes

Ingredients

Wet Ingredients

  • 1 tbsp ground flaxseeds
  • 3 tbsp water
  • 15 oz canned pumpkin puree
  • 1/4 cup almond milk substitute for nondairy milk of choice
  • 3/4 cup maple syrup

Dry Ingredients

  • 2 cup oat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Toppings or Garnish

  • 1/2 cup pumpkin seeds optional
  • 1/4-1/2 cup vegan chocolate chips optional

Instructions

  • Preheat the oven to 350 degrees and prep a 9x5 loaf pan with parchment paper. You can use a non stick pan or a silicone pan if you don't to use oil to grease the pan.
  • In a small bowl, combine the flaxseed and water. Set aside and this will create the flax egg as it begins to gel.
  • In a large bowl, whisk together pumpkin puree, maple syrup, flax egg and nondairy milk until smooth.
  • In a small bowl, add in the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves and stir together.
  • Add the dry ingredients to the wet pumpkin mixture. Stir with a large spoon or spatula and combine gently. Do not over mix.
  • Pour into a prepared pan and spread evenly. Sprinkle the top with pumpkin seeds and chocolate chips (optional) on top. Bake for about 40 minutes. Check at 40 minutes until a toothpick inserted in the center and comes out clean. Let cool in the pan for about 10-15 minutes then transfer to a cooling rack. Slice and serve.

Notes

  1. Simple way to make oat flour. For the oat flour, you can add old fashioned oats to a food processor to create the oat flour.
  2. You can substitute with any dairy milk of choice.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!
2

Vegan Chocolate Avocado Mousse

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Vegan chocolate avocado mousse is really worth a try. You won’t even taste the avocado. It takes about 5 minutes to make and is made with six ingredients. No cooking necessary!

Traditional chocolate mouse is made with cream, eggs, butter, sugar, chocolate and vanilla. In this recipe, we are swapping out the non vegan ingredients and replacing with some healthier versions. Avocado will be used to substitute the cream, eggs and butter. Why avocado? Avocado creates that creamy rich smooth texture and is a healthy unsaturated fat or monounsaturated fat. Which means it can be good for maintaining healthy cholesterol. Also, this recipe is wapping out the sugar with maple syrup. Here is a link to an article on additional health benefits of avocados.

How to pick avocado at the grocery store?

If you are planning to use the avocado within a day or two, look for avocados that have a darker green side and a little bumpy. You should be able to gently add pressure to the avocado with some bounce back. If it is too soft, it may be over ripened.

If the avocado is hard and green, it’s not ripe yet but will be good in about 3-4 days. For non ripe avocados, don’t put in the refrigerator, the cold will prevent it from ripening correctly.

Ingredients for the Vegan Chocolate Avocado Mousse

  • Ripe avocado
  • Cocoa powder (non sweetened)
  • Maple syrup
  • Vanilla extract
  • Non dairy milk
  • Salt

How to make the chocolate mouse?

Cut the avocado in half and scoop out the flesh of the avocado.

Add the avocado to the food processor. Add in the cocoa powder, the maple syrup, non dairy milk, vanilla extract, and a pinch of salt.

Blend until smooth.

Refrigerate!

Serve with fresh fruit like raspberries or strawberries specked with shredded coconut, cacao nibs, or chocolate morsels.

If you’re looking for more plant based chocolate desserts, check out Vegan Chewy Chocolate Brownies!

Vegan Chocolate Avocado Mousse

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Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Dessert
Cuisine: Vegan
Keyword: chocolate mousse, dessert
Author: Shelly Hughes

Equipment

  • food processor

Ingredients

  • 2 ripe avocado
  • 1/4 cup maple syrup
  • 1/3 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2-3 tbsp non dairy milk

Instructions

  • Cut the avocado in half and scoop out the flesh of the avocado and mash in a bowl.
  • Add the avocado to the food processor. Add in the cocoa powder and the maple syrup, non dairy milk, vanilla extract and pinch of salt.
  • Blend until smooth. Refrigerate

Notes

To serve you can put into small glasses and top with vegan whip cream or add some fresh fruit like raspberries or strawberries specked with shredded coconut, cacao nibs, or chocolate morsels.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Vegan Cinnamon Balls

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Vegan Cinnamon Balls

Vegan Cinnamon Balls are the perfect treat for something sweet. This no bake dessert is made with simple ingredients easily found in your kitchen. The balls are made with a combination cinnamon, dates and vanilla.

Cinnamon is a healthy and delicious spice to add to your diet. It can help with inflammation because it is anti-inflammatory, and can help with insulin resistance and lower blood sugar.

Old fashioned oats make a great binder for the balls but are also a great source of nutrition in this little dessert. Oats are fiber rich and help you feel fuller faster. Also adding oats to your diet can help with weight loss and lowering cholesterol.

Cinnamon Ball Ingredients

Ingredients Cinnamon Balls

  • cinnamon
  • dates
  • oats (old fashioned oats)
  • vanilla
  • maple syrup
  • salt (optional)

How to make Vegan Cinnamon Balls (pretty simple and no bake)

Get the dates ready! You want to used softened dates. To soften the dates, add to bowl and submerge in water for about 10 minutes. Strain the dates and discard the water. Remember to remove the pits!

Soaking Dates

Get out the food processor! Add the pitted dates to the food processor. Pulse the dates for about 20-30 seconds until the dates form a small ball and are chopped.

Dates

Next, you want to add the rest of the ingredients to the food processor and pulse for about 1 minute. The ingredients will start to form a dough ball.

Making Cinnamon Balls

Remove the ingredients from the processor and start to create smaller cinnamon balls.

Making Cinnamon Balls

Take about 1-2 tablespoons of the dough and roll between your hand and start to form a little one inch ball. Add the cinnamon balls to a baking sheet lined with parchment paper.

Rolling Cinnamon Balls

Place the baking sheet in the freezer for 15 minutes.

Freezing Cinnamon Balls

Ready to Eat! Store in the refrigerator for about 5-7 days. You can also keep them in the freezer to last longer.

Want to make Cookies?

Cinnamon Cookies

Simple, take a fork, flatten the ball, and you have a cookie. Add them to the baking sheet and freeze for about 15 minutes. Ready to serve! 

P.S. CLICK HERE for the new...FREE Plant Based Oil Free Salad Dressing Guide… which includes 7 Simple and Delicious oil free dressing and shopping list. GET IT NOW! 

Vegan Cinnamon Ball Recipe

Vegan Cinnamon Ball Recipe mixed with oats, dates and splash of vanilla and maple syrup. Takes about 10 minutes to make.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Dessert
Keyword: balls
Servings: 6
Author: Shelly Hughes

Equipment

  • food processor

Ingredients

  • 2 cup oats
  • 1 cup soft pitted dates (8-10 dates)
  • 1 tbsp cinnamon
  • 2 tbsp maple syrup
  • 1 tsp Vanilla extract
  • 1/8 tsp salt optional (gived extra flavor)

Instructions

  • Add the pitted dates to a food processor. Pulse for a few seconds and the dates are broken up and will start to form a small ball.
  • Add in the oats, maple syrup, vanilla extract and salt to the food processor. Pulse the ingredients for about 60 seconds. The ingredients will form into a ball.
  • Take the batter and create 1 inch balls. Take about 1-2 tbsp of the batter, using your hands roll into balls.
  • Place the balls on baking sheet lined with parchment. Put in the freezer for 15 minutes. Ready to eat. Keep refrigerated.
  • The cinammon balls are good in the refrigerator for about 5-7 days. You can also freeze them to last longer.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Banana Bread

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What do you do with a bunch of extra ripe bananas? You make oat flour banana bread!. This oat flour banana bread is great for dessert or a quick breakfast on the go.

This banana bread is made with oat flour and is gluten free. This gluten free vegan banana bread takes about 15 minutes to prepare and put in the oven. And, it takes my family about 15 minutes to eat the whole thing:)

Oat Flour Banana Bread

Oat Flour Banana Bread

This banana bread was made with oat flour made from some ground old fashioned oats from my pantry. You can easily add one cup of oats to a food processor and make one cup of oat flour. Which is cheaper than buying oat flour at the grocery store. And, you can make it as you need it.

What I like about this Oat Flour Banana bread recipe?

  • It’s Vegan and made oil free. No oil was added to this recipe.
  • Basic ingredients found in most pantries like oatmeal, cinnamon and maple syrup
  • A flax egg is used to replace an egg. It has 3 grams of fiber and is cholesterol free. Flax egg is great binder for baking.
  • And it’s a great way to enjoy bananas that are extra ripe banana before they go bad. Another tip, when the bananas are ripe you can peel them and put them in the freezer for future use for a smoothy.

What are the Ingredients?

Ingredients for the oat flour banana bread

Ingredients for the oat flour banana bread

  • bananas
  • oat flour
  • flax egg (1 tbsp ground flax seed mixed with 3 tbsp water and let sit for 15 minutes)
  • almond milk (non-dairy milk of choice)
  • maple syrup (optional)
  • apple cider vinegar
  • baking soda
  • cinnamon
  • salt

Instruction for the Oat Flour Banana Bread:

  • Preheat the oven to 350 degrees. Line a 8×4 pan with parchment paper
  • Mix dry ingredients in a medium bowl, oat flour, baking soda, cinnamon and salt

    Dry Ingredients

    Dry Ingredients

  • Mash the bananas with a fork in a large bowl
    "Mashed
  • Add in the wet ingredients, maple syrup, vanilla extract, flax egg and almond milk. Mix together until combined and creamy.

    Wet ingredients

    Wet ingredients

  • To the combined wet ingredients, you will add the dry ingredients to the large bowl. Mix all the ingredients together.

    Mixed Ingredients

    Mixed Ingredients

  • Add the batter to a baking dish lined with parchment paper and pour in the batter. You will want to evenly spread the batter.

    Banana Bread ready for the oven

    Banana Bread ready for the oven

  • Bake in the oven for 50 minutes. Remove and let cool on a wire baking rack.

    Oat Flour Banana Bread

    Oat Flour Banana Bread

Some Options for this Oat Flour Banana Bread recipe:

  • Substitute the almond milk for your none dairy milk of choice
  • You can add in some chocolate chips or nuts to the batter.
  • Top the banana bread with sliced bananas on top of the batter after it has been poured into the baking dish.

P.S. If you make this recipe, leave a comment below, share your pictures on Instagram , and mention @plantbasedfoodylife or #plantbasedfoodylife …. I’d love to see what you make!!!

Oat Flour Banana Bread

Delicious Oat Flour Banana Bread
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Prep Time: 12 minutes
Cook Time: 50 minutes
Course: Dessert
Cuisine: Vegan
Servings: 6 people
Author: Shelly Hughes

Ingredients

  • 3 ripe bananas mashed
  • 3 tbsp maple syrup
  • 1 flax egg 1 tbsp ground flaxseed, mixed with 3 tbsp water, stir and let set for 15 minutes.
  • 1 tsp apple cider vinegar
  • 1 ½ cups oat flour
  • 2 tsp vanilla extract
  • 1/2 cup almond milk (or non dairy milk of choice) can substitute with half cup apple sauce
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions

  • Preheat oven to 350 degrees. Line a 8x 4 inch loaf pan with parchment paper.
  • In a medium bowl, whisk together oat flour, baking soda, cinammon and salt
  • In a large bowl. combine the bananas, maple syrup, vanilla extract, flax egg, and apple cider vinegar and almond milk. Mix well until creamy
  • Add dry ingredients to the wet ingredients and mix until combined.
  • Pour batter into a pan lined with parchment paper. Bake for for 50 minute. Test using a tooth pick or a tester and insert into the center until noting comes and is clean
  • Remove from oven and place on a cooling rack for 10 minutes. Carefully remove the banana bread from the pan and place on wire rack to cool.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Vegan Chewy Chocolate Brownies

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Vegan Chewy Chocolate Brownies

Vegan Chewy Chocolate Brownies

Vegan Chewy Chocolate Brownies are like magic because they disappear so quickly in my house! What I like about these brownies is the texture and taste. It goes well topped with with a vanilla cashew cream and some raspberries.

What’s the secret behind these brownies?
The secret is a can of black beans… the black beans keep the brownies moist and you would never know that they’re even in there. Seriously! These brownies are also gluten free, made with oat flour and mixed with almond butter.

Vegan Chewy Chocolate Brownies

Vegan Chewy Chocolate Brownies

What are the ingredients for these Vegan Chewy Chocolate Brownies?

  • Cocoa Powder
  • Oat flour
  • Black Beans from the can
  • Almond Butter
  • Dates (Pitted)
  • Maple Syrup
  • Flax egg
  • Baking Powder
  • Vanilla
  • Pinch Salt
  • Water
Ingredients for Vegan Chewy Chocolate Brownies

Ingredients for the Vegan Chewy Chocolate Brownies

Tips on making this recipe:

  • You can make your own oat flour, its quick and a lot cheaper. 
    If you want to make your own oat flour, it’s pretty simple. Add 1 cup of old fashioned oats to your food processor and blend to create 1 cup of oat flour. Store the extra in your pantry in a sealed container.
  • How to soften the dates? Add your dates to a bowl and add some warm water. Let them soak for about 10 minutes or until softened. It’s very important to remove the pits before adding to your food processor!
  • Can’t have almond butter and looking for a substitute? You can substitute with your nut butter of choice or you can use a ripe banana if you want to make it nut free. I’ve also made the batter without any nut or banana and it tastes delicious.
  • What is a flax egg? Flax eggs are great substitutes for eggs and helps bind the brownies. To make a flax egg you need 1 tbsp ground flaxseed mixed with 3 tbsp of water mixed and let stand for about 5 minutes.
  • Why use parchment paper vs spaying with oil? Easy clean up and the brownies don’t need the extra fat. I find it just to lift the brownies right out of the pan before I cut them up and serve them.

 

Dates for Vegan Chewy Chocolate Brownies

Dates for Vegan Chewy Chocolate Brownies

How do you make these vegan brownies?

  • Prep time is about 15-2o minutes to get the brownies in the oven.
  • Get all the ingredients together and add to the food processor.

    Blended ingredients for the vegan brownies

    Blend for about 1-2 minutes. You can sample the batter to see if you have the desired sweetness.

    Batter for the vegan brownies

Spreading the batter for the vegan brownies

Spreading the batter for the vegan brownies

Add the batter to a baking dish lined with parchment paper. Spread the batter evenly across the pan.

Bake in a preheated oven at 375 degrees for about 19-20 minutes. Allow to cool

Baked Vegan Chocolate Brownies

Baked Vegan Chocolate Brownies

These vegan chewy chocolate brownies are one of my favorite desserts to make. They taste delicious and are filled with a lot of healthy ingredients like beans, flaxseed, dates, oats, and the nut butter. Adding more beans, flaxseed and oats to your diet is an easy way to add in some fiber and protein.

P.S. If you make this recipe, leave a comment below, share your pictures on Instagram , and mention @plantbasedfoodylife or #plantbasedfoodylife …. I’d love to see what you make!!!

Vegan Chewy Chocolate Brownies

Vegan Chewy Chocolate Brownies made from black beans and almond butter.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: Vegan
Keyword: Brownies
Servings: 8
Author: Shelly Hughes

Equipment

  • food processor

Ingredients

  • 1 cup oat flour Use 1 cup of old fashioned oats and blend in a food processor to create the oat flour
  • 1 15 can black beans, drained and rinsed
  • 1/2 cup cocoa powder, unsweetened
  • 1/4 tsp baking powder
  • 7 dates, pitted and softened, soften in warm water for 5 minutes to soften approx. 1/2 cup of dates
  • 1/4 cup maple syrup
  • 1/2 cup almond butter substitute butter of choice, you can also omitt the nut butter
  • 1 flax egg 1 tbsp of ground flaxseed, 3 tbsp of water and stir and let set for 5 minutes
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 1 cup water

Instructions

  • Preheat the oven to 375 degrees. Line a 11x7 baking dish with parchement paper.
  • Add the oat flour, cocoa, baking powder to the food processor and blend for about 20 seconds or until blended
  • Add the black beans, maple syrup, almond butter, flax egg and salt and blend for about 20 seconds.
  • Next add in the water. Blend for about 30-60 seconds or until blended.
  • Line a baking dish with parchment paper. Pour the batter into the dish. Spread the batter evenly in the dish
  • Bake in the oven for 18-20 minutes. Test with a toothpick or knife to see if the brownies are finished. Let the brownies cool for about 10 minutes and serve.

Notes

These chewy chocolate brownies go great with fresh fruit or raspberries and topped with cashew vanilla cream.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!
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