As the first week begins to come to a close, I, Fluffy the Vegan Unicorn want to remind you that there’s no need to shame yourself or others for indulging in vegan desserts.
In fact, I had Laura whip up this drawing so you could see a sampling of my favorite desserts and my favorite types of vegan sugar you can use in them.
And here are some more of my favorite desserts not listed on the pyramid:
Gelatin-free gummy candy
Tell me, what is your favorite vegan, unicorn worthy dessert?
First of all, I have a confession to make. You know my original brownie recipe I made awhile ago? When I wrote it down and published it on the blog, I forgot to include the amount of flour I used! I just updated my error now in that blog entry. So if you don’t want something as fancy as these delectable treats, or are not a big fan of pumpkin (like my parents…I do not understand them…but oh well) try those.
Here is the recipe:
Vegan Pumpkin Cheesecake Swirl Brownies
for the Brownie layer:
- 1 1/2 cup unbleached all purpose flour
- 1 cup vegan white sugar
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 2 tbsp flaxmeal
- 6 tbsp water
- 1 stick (8 tbsp) Earth Balance Vegan margarine, melted
- 1/3 cup applesauce
- 1 tsp vanilla extract
- 3/4 cup non dairy milk (I use almond milk)
for the cheesecake layer:
- 1/2 cup pureed pumpkin (I used canned)
- 1/2 container (4 oz) vegan cream cheesed (I used daiya cream cheese-I feel it’s the best vegan cream cheese brand out there)
- 1 tsp ener-g egg replacer powder
- 2 tbsp water
- 1 tbsp corn flour
- 1/4 tsp pumpkin pie spice
- Preheat oven to 350 degrees Fahrenheit.
- Mix all dry ingredients (except flaxmeal) in a bowl together.
- Make 2 flaxmeal “eggs” by whisking the flaxmeal with the water. Let sit until it’s thick.
- Mix in the flaxmeal “eggs” and the rest of the wet ingredients into the dry ones.
- Place all the batter, minus 1/2 cup into a greased square baking pan (mine was probably 9″ x 9″?)
- Now make the pumpkin cheesecake mix by blending in a food processor the pumpkin and cream cheese. Set aside for a moment.
- In a measuring cup, whisk together the egg replacer and water until frothy.
- Add corn flour, maple syrup, and spice and whisk again.
- Add this mixture into the cream cheese and pumpkin and pulse the food processor a bit until fully incorporated.
- Cover the brownie layer with the cheesecake layer.
- Take the half cup of brownie batter you reserved, and spoon little dollops set apart from each other on top of the cheesecake layer.
- Take a fork and swirl the brownie batter and cheesecake to make a pretty design.
- Put into your oven for at least 30 minutes, you want a toothpick to be inserted and come up mostly clean with a bit of the wet cheesecake layer. It took my oven about 48 minutes, so I’d say a good range of baking time depending on your oven would be 40-50 minutes, but please be aware of what’s going on in your kitchen and start checking it when you start to smell it cooking occasionally.
- Take out of the oven and allow to cool fully, slice, and enjoy!