Freshly baked pine nut cookies on a tea towel.

Pignoli Cookies

Vegan pignoli cookies are a delectable Italian cookie that are buttery, soft and chewy. They have the lush flavors of nutty pine nuts, a mellow hint of almond paste and the feeling of a comforting and familiar hug packed into every bite.

These cookies are typically a favorite around the holiday season but don’t let that stop you from baking them in the Spring or Summer – They’re delicious enough for year-round consumption.

How To Make Vegan Pignoli Cookies

Pignoli cookies are usually made with egg whites to achieve a fluffy texture. This recipe replicates the chewy and light texture using baking powder to give some lift to the cookie batter.

In a large bowl, beat together the almond paste, vegan butter, sugar and vanilla extract with a hand blender/stand mixer until the almond paste breaks down and the mixture looks creamy and smooth. Next, sift in the all-purpose flour and baking powder and mix with a spatula until the dough starts to form. Lightly flour a clean cutting board and place the dough on top. Next, taking about 3/4 tablespoon of dough in your hands, roll it into a smooth ball. The dough will be very moist and a little soft, so take your time when handling the dough. If the dough is breaking into pieces, heat it up in your palms, until it’s soft enough to roll. This batch will make around 24 cookies and will fit neatly onto one baking tray.

The dough will expand when cooking, so make sure the cookies are evenly spaced apart.

Rolling The Cookies In Pine Nuts

To start adding the pine nuts to the cookies, pour the nuts into a shallow tray. Taking the formed dough balls, gently press one side into the pine nuts, slightly flattening the cookie.

Place the cookies on a baking tray lined with parchment paper or a silicone mat. Position the cookies with the pine nuts facing up. The pine nuts might not stick immediately, so press them down once they are on the baking tray. Continue to form all the cookies and place them around 1 inch apart – these cookies are going to expand!

When all the cookies are prepared, place the baking tray in an oven set to 325°F and bake for 17 minutes. As soon as the cookies come out of the oven, lift the silicone mat/parchment paper off the hot tray so that they stop cooking. Let cool and then enjoy perfectly chewy, soft and buttery pignoli cookies.

These pignoli cookies are the right amount of chewiness and buttery texture of a classic pignoli cookie. You can always prepare the batter ahead and store in the freezer for later use. If you make this recipe, please subscribe to my newsletter, leave a rating below and tag @PlantBasedDogGuy on Instagram!

For more delicious desserts, try these recipes:

Freshly baked pine nut cookies on a tea towel.
Yield: 24 Cookies

Pignoli Cookies

Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes

Vegan pignoli cookies are chewy, soft, buttery and fluffy. This recipe brings together the lush flavors of almond paste with nutty pine nuts.

Ingredients

  • 8 oz. Almond Paste
  • 1/2 Cup + 1/8 Vegan Butter (I Recommend Earth Balance)
  • 2/3 Cups Granulated Raw Sugar Cane
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Baking Powder
  • 1 Cup + 1/4 Cup All-Purpose Flour
  • 1/2 Cup Pine Nuts

Instructions

HOW TO BAKE VEGAN PIGNOLI COOKIES

  1. In a large bowl, beat together the almond paste, vegan butter, sugar and vanilla extract with a hand blender/stand mixer until the almond paste breaks down and the mixture looks creamy and smooth.
  2. Next, sift in the all-purpose flour and baking powder and mix with a spatula until the dough starts to form. Lightly flour a clean cutting board and place the dough on top.
  3. Next, taking about 3/4 tablespoon of dough in your hands, roll it into a smooth ball. The dough will be very moist and a little soft, so take your time when handling the dough. If the dough is breaking into pieces, heat it up in your palms, until it's soft enough to roll. This batch will make around 24 cookies and will fit neatly onto one baking tray.
  4. Pour the pine nuts into a shallow tray.
  5. Take the formed dough balls and gently press one side into the pine nuts, slightly flattening the cookie.
  6. Place the cookies on a baking tray lined with parchment paper or a silicone mat. Position the cookies with the pine nuts facing up. The pine nuts might not stick immediately, so press them down once they are on the baking tray. Continue to form all the cookies and place them around 1 inch apart - these cookies are going to expand!
  7. When all the cookies are prepared, place the baking tray in an oven set to 325°F and bake for 17 minutes. As soon as the cookies come out of the oven, lift the silicone mat/parchment paper off the hot tray so that they stop cooking. Let cool and then enjoy perfectly chewy, soft and buttery pignoli cookies.

Notes

The dough will expand when cooking, so make sure the cookies are evenly spaced apart.

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Nutrition Information

Yield

24

Serving Size

1 Cookie

Amount Per Serving Calories 158Total Fat 7gSaturated Fat 1gSodium 32mgCarbohydrates 15gSugar 8.6gProtein 1.8g

Did You Make This Recipe?

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Healthy sunflower seed butter chocolate recipe made with cocoa powder.

Sunflower Butter Cups

Sunflower butter cups are a spin on the beloved peanut butter cup. This homemade version features a nutty and salty dollop of sunflower butter enveloped in a smooth rich chocolate casing.

Sunflower butter is the perfect substitute because it offers a very similar flavor profile to peanut butter. Making each bite decadent, chocolaty, salty and sweet.

How To Make Vegan Sunflower Butter Cups

Using a few simple ingredients, it’s easy to make chocolate sunflower butter cups at home. To make the chocolate base, measure out 1/4 cup of coconut oil and pour into a mixing bowl. Next, stir in the cocoa powder and agave syrup. Mix until a smooth chocolate mixture forms. Yes, this delicious dessert really is that easy.

How To Prepare The Chocolate Molds

Place cupcake paper liners in the wells of a cupcake baking tray to make sure the chocolates can easily be removed from the mold. This recipe will make around 4 chocolates, so line 4 if you’re following my measurements. Next, spoon some of the chocolate mixture into the bottom of the paper liners. On top of this, add a tablespoon of sunflower butter to each cup. Finally, pour the rest of the chocolate mixture to cover the sunflower butter layer. You can even add a sprinkle of sea salt for an extra level of flavor. To set, place in the freezer for at least 30 minutes and then move into the fridge to soften slightly before enjoying.

If the chocolate mixture is too runny, allow the bottom layer to freeze for 5 minutes before adding the sunflower butter and the rest of the chocolate.

Sunflower butter cups are the perfect healthy indulgence any day of the week. It’s satisfying and hits all the right salty and sweet notes. Try experimenting with different nut and seed butters and let me know which you enjoy best. Did you enjoy this recipe? Subscribe to my newsletter, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more delicious desserts, try these recipes:

Healthy sunflower seed butter chocolate recipe made with cocoa powder.
Yield: 4 Chocolates

Sunflower Butter Cups

Prep Time: 5 minutes
Additional Time: 30 minutes
Total Time: 35 minutes

This sunflower butter cup recipe is a healthy, vegan version of Reese's Peanut Butter Cups. It's chocolaty, decadent, salt and sweet.

Ingredients

  • 1/4 Cup Organic Coconut Oil
  • 1/4 Cup Cocoa Powder
  • 1/8 Cup Agave Syrup
  • Salted Organic Sunflower Butter
  • Sea Salt For Garnishing

Instructions

HOW TO MAKE SUNFLOWER BUTTER CUPS

  1. To make the chocolate base, measure out 1/4 cup of coconut oil and pour into a mixing bowl. Next, stir in 1/4 cup cocoa powder and 1/8 cup agave syrup.
  2. Mix until a smooth chocolate mixture forms.
  3. To prepare the sunflower butter cups, place 4 cupcake paper liners in the wells of a cupcake baking tray to make sure the chocolates can easily be removed from the mold.
  4. Next, spoon some of the chocolate mixture into the bottom of the paper liners. On top of this, add a tablespoon of sunflower butter to each cup.
  5. Finally, pour the rest of the chocolate mixture to cover the sunflower butter layer. Sprinkle a little bit of sea salt for an extra level of flavor.
  6. To set, place in the freezer for at least 30 minutes and then move into the fridge to soften slightly before enjoying.

Notes

If the chocolate mixture is too runny, allow the bottom layer to freeze for 5 minutes before adding the sunflower butter and the rest of the chocolate.

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Nutrition Information

Yield

4 Chocolates

Serving Size

1 Chocolate

Amount Per Serving Calories 210Total Fat 18gSodium 31.25mgCarbohydrates 12.5gSugar 9.5gProtein 3g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Sliced vegan cheesecake with caramel sauce dripping over the edges.

Caramel Cheesecake

If you’re looking for a decadent but healthy dessert, look no further than this delicious caramel cheesecake. It’s part raw vegan, part cooked for 100% amazing.

It’s silky, luxurious and rich in flavor – without feeling heavy. This cheesecake features an oat and date crust, a smooth cashew nut filling and a thick layer of caramel to top it off.

How To Make Vegan Caramel Cheesecake

How To Make The Crust

Making this dessert is deceptively easy – it just has to be assembled in stages. To start the base you’ll need 1 cup of rolled oats, 1 cup of dates, and 1 cup of water. Blend the ingredients in a blender until it has a paste-like consistency. To create the bottom layer of the cheesecake, line a circular baking pan with saran wrap (this will make it easy to remove the fully assembled cheesecake onto a plate). Press the crust into the bottom of the pan and then place in the refrigerator to chill.

How To Make The Cheesecake Filling

Before making the filling, soak 2 cups of raw cashew nuts in boiling water. This will soften the nuts to make a silky smooth batter. After the cashews have soaked for at least 2 hours, strain the liquid out and place the cashews into a blender or food processor.

To the blender add: apple cider vinegar, coconut oil, vanilla extract, vegan milk, vegan whipping cream, dates and sea salt. Process on high speed until no chunks remain. When it has a smooth consistency, pour the batter on top of the crust and allow it to set in the fridge before moving on to the caramel layer.

Soak the cashew nuts for at least 2 hours for the smoothest raw cheesecake batter possible.

How To Make Vegan Caramel Sauce

This caramel sauce is so delicious, you’ll want to use it beyond this cheesecake! Before you begin, make sure all the ingredients are ready to go because the caramel making process happens fast. Start by heating the sugar on medium heat. It will take a few minutes, but you’ll start to see the sugar clumping together and crystallizing. As it melts, constantly stir the sugar with a whisk. The sugar will become a dark brown color. Continue to stir until all the sugar crystals have melted – If you need to lower the heat, do so.

Make the caramel sauce in a saucepan that has high sides. This is because the mixture will foam up when the butter and whipping cream is added.

When all the sugar has dissolved, add the vegan butter to the saucepan and whisk rapidly until fully combined. When completely melted, remove off heat and add the whipping cream. Stir vigorously until the caramel sauce is smooth. Let the sauce cool in the pan for around 30 minutes.

After 30 minutes, take the cheesecake out of the fridge and pour half of the caramel sauce into a jar. With the other half, start in the middle of the cheesecake and work your way out. Work in a circular motion until all the caramel is gone. For the final step, place the caramel cheesecake in the fridge and allow it to set for 4 hours before removing from the cake pan.

Caramel cheesecake makes for an impressive vegan dessert at any gathering. It’s creamy, indulgent and guilt-free. If you make this recipe, please leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more delicious desserts, try these recipes:

Sliced vegan cheesecake with caramel sauce dripping over the edges.
Yield: 8 Servings

Caramel Cheesecake

Prep Time: 15 minutes
Cook Time: 8 minutes
Additional Time: 6 minutes
Total Time: 29 minutes

Delicious New York style cheesecake with a creamy cashew nut batter and a thick layer of golden caramel sauce.

Ingredients

Cheesecake Crust

  • 1 Cup Rolled Oats
  • 1 Cup Dates
  • 1 Cup Water

Cheesecake Batter

  • 2 Cups Raw Cashew Nuts (Soaked For Over 2 Hours In Hot Water)
  • 1/2 Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar or Lemon Juice
  • 2 Tablespoons Vanilla Extract
  • 1 Cup Vegan Heavy Whipping Cream (I Recommend Silk Heavy Cream Alternative)
  • 2/3 Cup Dates
  • 1 Cup Vegan Milk (I Used Oat Milk)
  • 1/4 Teaspoon Sea Salt

Caramel Sauce

  • 1 Cup Raw Cane Granulated Sugar
  • 6 Tablespoons Vegan Butter (I Recommend Earth Balance)
  • 1/2 Cup Vegan Heavy Whipping Cream (I Recommend Silk Heavy Cream Alternative)

Instructions

HOW TO MAKE THE CRUST

  1. To start the base, add 1 cup of rolled oats, 1 cup of dates, and 1 cup of water to a blender.
  2. Blend until the ingredients have a paste-like consistency.
  3. To form the bottom layer of the cheesecake, line a circular baking pan with saran wrap (this will make it easy to remove the fully assembled cheesecake onto a plate).
  4. Press the crust into the bottom of the pan and then place in the refrigerator to chill.

HOW TO MAKE THE CHEESECAKE FILLING

  1. Before making the filling, soak 2 cups of raw cashew nuts in boiling water. This will soften the nuts to make a silky smoother batter. After the cashews have soaked for at least 2 hours, strain the liquid out and place the cashews into a blender or food processor.
  2. To the blender add: apple cider vinegar, coconut oil, vanilla extract, vegan milk, vegan whipping cream, dates and sea salt.
  3. Mix on high speed until no chunks remain. When it has a smooth consistency, pour the batter on top of the crust and allow it to set in the fridge before moving on to the caramel layer.

HOW TO MAKE THE CARAMEL SAUCE LAYER

  1. Start by heating the sugar on medium heat. It will take a few minutes, but you'll start to see the sugar clumping together and crystallizing. As it melts, constantly stir the sugar with a whisk. The sugar will become a dark brown color. Continue to stir until all the sugar crystals have melted - If you need to lower the heat, do so.
  2. When the sugar has dissolved, add the vegan butter to the saucepan and whisk rapidly until fully combined.
  3. When all the butter has melted, remove off heat and add the whipping cream. Stir vigorously until the caramel sauce is smooth.
  4. Let the sauce cool in the pan for around 30 minutes. After 30 minutes, take the cheesecake out of the fridge store half of the caramel sauce in a jar. With the other half, start in the middle of the cheesecake and work your way out. Work in a circular motion until all the caramel is gone.
  5. For the final step, place the caramel cheesecake in the fridge and allow it to set for 4 hours before removing from the cake pan. Slice and serve the cheesecake while it's still cold,

Notes

  • Soak the cashew nuts for at least 2 hours for the smoothest raw cheesecake batter possible.
  • Make the caramel sauce in a saucepan that has high sides. This is because the mixture will foam up when the butter and whipping cream is added.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

8 Servings

Serving Size

1/8

Amount Per Serving Calories 450Sodium 104mgCarbohydrates 48gFiber 4gSugar 35gProtein 8g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Dairy free lemon meringue pies with a tart lemon curd filling oozing out.

Lemon Meringue Pie

This vegan lemon meringue pie is a delicious take on the classic pastry. Traditionally reliant on egg-based ingredients, this recipe forgoes the animal products to make an elegant pie that’s lemony, tangy, crumbly and as light as air.

There are three components to this dessert – the buttery shortbread crust, the rich and lemony curd filling, and the smooth and fluffy meringue to top it off.

How To Make The Components of Vegan Lemon Meringue Pie

How To Make The Lemon Curd

Making perfect yolk-free lemon curd is easy with my simple recipe. The taste will blow anyone away. Start by zesting the rind of 2-3 lemons to get 2 tablespoons worth. Next, juice 4-5 lemons until you have 1/2 cup of fresh lemon juice. Set the fresh ingredients aside.

On a stove place a saucepan on medium heat and add 1 cup of granulated sugar, 4 tablespoons of cornstarch and 1 cup of water. Stir together and watch closely for it to reach a rolling boil. Let it bubble for 1 minute before moving off heat. The sauce will become clear and thick. Quickly add the lemon zest, lemon juice and 2 tablespoons vegan butter and stir until the curd looks smooth. Let cool and then refrigerate. At the end you’ll have a delicious tangy and lemony sauce to use in any number of desserts.

How To Make Vegan Shortbread Crust

This simple shortbread crust is easy to make and only needs 3 ingredients. To make this super buttery and soft dough you need 3/4 cup salted vegan butter, 1/3 cup confectioners sugar and 1 1/2 cups all-purpose flour. Blend all the ingredients in a stand mixer until it becomes a soft dough.

To prepare the tart shells, line a baking tray with cupcake liners and shape the dough into each mold. The pastry will be very soft so carefully push the dough to create the tart shape. Prick each tart shell with a fork and then bake in an oven set to 350°F for 15-20 minutes. Allow to cool and fill with the lemon curd filling.

How To Make Fluffy Aquafaba Meringue

To make the super fluffy meringue, start by blending 1 cup of granulated sugar until it becomes powdery, reserve 3/4 cup of this. Next, drain a can of garbanzo beans and reserve the brine. In a large bowl combine 3/4 cup sugar and the brine with 1/4 teaspoon cream of tartar and 1/2 teaspoons vanilla extract.

Using canned garbanzo beans brine is the perfect base for fluffy meringue. Brine from other types of beans will not yield the stiff peaks we are looking for.

Blend with a high-speed mixer until stiff peaks form; around 10 minutes. The resulting meringue will be light and airy. Next, use a piping bag to pipe large swirls on top of the lemon curd and bake on a low broil until the tops of the meringue are golden.

Lemon meringue pie is a dessert that never fails to please. The mini tarts are prefect for individual servings but this recipe can also be used to make a large 9-inch meringue. If you’re feeling a little experimental, try using different fruit flavors in the curd and follow the rest of the recipe as stated.

Did you make this lemon meringue pie? Please leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more delicious desserts, try these recipes:

Dairy free lemon meringue pies with a tart lemon curd filling oozing out.
Yield: 11 Mini Pies

Lemon Meringue Pie

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

This lemon meringue pie has a buttery shortbread crust, rich and lemony curd filling, and a smooth and fluffy meringue to top it off.

Ingredients

For The Lemon Curd

  • 2 Tablespoons Fresh Lemon Zest
  • 1/2 Cup Fresh Lemon Juice
  • 4 Tablespoons Cornstarch
  • 1 Cup Pure Cane Granulated Sugar (I Recommend Zulka)
  • 1 Cup Water
  • 2 Tablespoons Vegan Butter (I Recommend Earth Balance)

For The Shortbread Crust

  • 3/4 Cup Vegan Butter (I Recommend Earth Balance)
  • 1/3 Cup Confectioner's Sugar
  • 1 1/2 Cup All-Purpose Flour

For The Meringue Topping

  • 1 Cup Pure Cane Granulated Sugar (I Recommend Zulka)
  • 1 Can Garbanzo Beans (Chickpeas)
  • 1/4 Teaspoon Cream Of Tartar
  • 1/2 Cup Vanilla Extract

Instructions

HOW TO MAKE LEMON CURD

  1. Start by zesting the rind of 2-3 lemons to get 2 tablespoons worth.
  2. Next, juice 4-5 lemons until you have 1/2 cup of fresh lemon juice. Set the fresh ingredients aside.
  3. On a stove place a saucepan on medium heat and add 1 cup of granulated sugar, 4 tablespoons of cornstarch and 1 cup of water.
  4. Stir together and watch closely for it to reach a rolling boil. Let it bubble for 1 minute before moving off heat. The sauce will become clear and thick.
  5. Quickly add the lemon zest, lemon juice and 2 tablespoons vegan butter and stir until the curd looks smooth. Let cool and then refrigerate.

HOW TO MAKE SHORTBREAD CRUST

  1. Blend all the ingredients in a stand mixer until it becomes a soft dough.
  2. To prepare the tart shells, line a baking tray with cupcake liners and shape the dough into each mold. The pastry will be very soft so carefully push the dough to create the tart shape.
  3. Prick each tart shell with a fork and then bake in an oven set to 350°F for 15-20 minutes. Allow to cool and fill with the lemon curd filling.

HOW TO MAKE THE MERINGUE TOPPING

  1. Start by blending 1 cup of granulated sugar until it becomes powdery, reserve 3/4 cup of this.
  2. Next, drain a can of garbanzo beans and reserve the brine.
  3. In a large bowl combine 3/4 cup sugar and the brine with 1/4 teaspoon cream of tartar and 1/2 teaspoons vanilla extract.
  4. Blend with a high-speed mixer until stiff peaks form, around 10 minutes. The resulting meringue will be light and airy and you should be able to turn the bowl upside down without the meringue falling out.
  5. Next, use a piping bag to pipe large swirls on top of the lemon curd and bake on a low broil until the tops of the meringue are golden.

Notes

Using canned garbanzo beans brine is the perfect base for fluffy meringue. Brine from other types of beans will not yield the stiff peaks we are looking for.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

11 Mini Pies

Serving Size

1 Pie

Amount Per Serving Calories 276Total Fat 14gSodium 133mgCarbohydrates 35gSugar 21gProtein 2g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Smooth chocolate ganache cake on a cake tray.

Chocolate Ganache Cake

Vegan chocolate ganache cake ranks up there with some of my favorite things. It’s made from soft and moist chocolate cake enveloped in a velvety layer of smooth rich chocolate.

This chocolate cake is nothing short of delicious and will become your go-to chocolate cake recipe. It’s simple to make and will satisfy even the most avid chocolate lover.

How To Make Vegan Chocolate Cake

The base of this tasty chocolate cake starts with vegan buttermilk. An easy way to make plant based buttermilk is by combining 1 cup of oat milk with 1 tablespoon of apple cider vinegar in a bowl. Whisk together and allow a few minutes for it to curdle. Then add granulated sugar, grapeseed oil and vanilla extract to the buttermilk. Whisk until all the ingredients are smooth.

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder and salt. Stir to distribute evenly. In two batches, add the dry mixture to the wet ingredients. Hand whisk vigorously until the batter is silky and no lumps remain.

Grease a cake pan and pour in the chocolate batter. Place in an oven set to 350°F and bake between 30-35 minutes, until a toothpick comes out clean. Once it’s done, you’ll have the most envy-inducing chocolate cake on your hands!

For a ridiculously moist cake, I bake this cake with grapeseed oil. The chocolate cake becomes soft, tender and delicate.

How To Make Vegan Chocolate Ganache

Ganache is a French word for a mixture made from chocolate and heavy cream. Thanks to plant based alternatives, making vegan ganache is simple.

To create a rich chocolate ganache, set a saucepan to medium heat and bring 1 cup of vegan whipping cream to a boil. As it reaches a boil, add in 1 cup of semi-sweet chocolate chips (or chopped chocolate pieces) and constantly stir until dissolved. Once the ganache is smooth, remove from heat and allow to cool before pouring over the chocolate cake. The cool down period will take around 15 minutes.

When the ganache has cooled down, it’s ready to be poured over the cake to create a beautiful, smooth finish. Unmold the cooled chocolate cake onto a cake rack and place parchment paper underneath to catch any extra drippings. Starting in the middle of the cake, pour the ganache in a small circle, slowly working outwards, until the entire surface is covered. The ganache will have a mirror-finish and look irresistible.

Allow the cake to set in the fridge for a nice thick layer of chocolate ganache.

Make this chocolate cake for any and all special occasions, or just whenever you want to feel fancy. It’s an indulgent dessert that will always hit the spot. If you make this recipe, leave a rating below and tag @PlantBasedDogGuy on Instagram!

Have a sweet craving for other desserts? Try these delicious recipes:

Smooth chocolate ganache cake on a cake tray.
Yield: 8 Slices

Chocolate Ganache Cake

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This vegan chocolate ganache cake is made from a soft and moist cake enveloped in a velvety layer of smooth rich chocolate.

Ingredients

Chocolate Cake

  • 1 Cup Oat Milk
  • 1 Tablespoon Apple Cider Vinegar
  • 1/3 Cup Grapeseed Oil
  • 1 Teaspoon Vanilla Extract
  • 3/4 Cup Granulated Coconut Sugar (Or Other Granulated Sugar)
  • 1 Cup All-Purpose Flour
  • 1/3 Cup Cocoa Powder
  • 3/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt

Chocolate Ganache

  • 1 Cup Plant Based Whipping Cream (I Recommend Silk Dairy-Free Heavy Whipping Cream Alternative)
  • 1 Cup Semi-Sweet Chocolate Chips (I Recommend Trader Joe's Semi-Sweet Chocolate Chips)

Instructions

HOW TO MAKE CHOCOLATE CAKE

  1. Start making plant based buttermilk by combining 1 cup of oat milk with 1 tablespoon of apple cider vinegar in a bowl. Whisk together and allow a few minutes for it to curdle.
  2. Then add granulated sugar, grapeseed oil and vanilla extract to the buttermilk. Whisk until all the ingredients are smooth.
  3. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder and salt. Stir to distribute evenly.
  4. In two batches, add the dry mixture to the wet ingredients. Hand whisk vigorously until the batter is silky and no lumps remain.
  5. Grease a cake pan and pour in the chocolate batter. Place in an oven set to 350°F and bake between 30-35 minutes, until a toothpick comes out clean.

HOW TO MAKE VEGAN CHOCOLATE GANACHE

  1. To create a rich chocolate ganache, set a saucepan to medium heat and bring 1 cup of vegan whipping cream to a boil. As it reaches a boil, add in 1 cup of semi-sweet chocolate chips (or chopped chocolate pieces) and constantly stir until dissolved.
  2. Once the ganache is smooth, remove from heat and allow to cool before pouring over the chocolate cake. The cool down period will take around 15 minutes.

HOW TO POUR GANACHE ONTO THE CAKE

  1. Unmold the cooled chocolate cake onto a cake rack and place parchment paper underneath to catch any extra drippings.
  2. Starting in the middle of the cake, pour the ganache in a small circle, slowly working outwards, until the entire surface is covered. This recipe makes 2 cups of ganache. Store the leftovers in the fridge.
  3. Allow the cake to set in the fridge for a nice thick layer of chocolate ganache.

Notes

For a ridiculously moist cake, I bake this cake with grapeseed oil. The chocolate cake becomes soft, tender and delicate.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

8 Servings

Serving Size

1 Slice

Amount Per Serving Calories 285Total Fat 12.5gSaturated Fat 6gSodium 166mgCarbohydrates 41gSugar 27gProtein 2.5g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Homemade semifreddo with whipping cream and a sprig of mint in a dessert glass.

Vegan Semifreddo

This vegan semifreddo recipe is chocolaty, smooth and decadent. It’s ice cream without the fuss of a special ice cream machine. What’s not to love?

With just 5 ingredients you can make a delicious homemade frozen dessert that will make your taste buds swoon. It’s free from extra filler ingredients, preservatives and processed sugar.

What Is Semifreddo?

Semifreddo means “half-cold” and refers to any dessert that is partially chilled. It’s soft-set, in a good way! Semifreddo is usually made from cream and custard so it freezes soft, just like ice cream. This vegan version forgoes the eggs, milk and cream but doesn’t lack in flavor. You’ll love this semifreddo because it tastes a lot like a melt-in-your-mouth cold mousse.

How To Make Vegan Chocolate Semifreddo

Making chocolate semifreddo takes no time at all. Just like the original recipe, it starts with a custard base. To substitute the eggs, I use a vegan custard to give the semifreddo a creamy texture. Bird’s Custard Powder is the ideal replacement and can be used in any dessert that calls for eggs (think flan, cakes, and more).

In a saucepan, start by mixing 3 tablespoons of the custard powder with 2 tablespoons of organic granulated sugar. Measure 2 cups of plant based milk into a bowl and from that add 3 tablespoons of vegan milk to the saucepan. Set the stove to medium heat and stir to combine. After 5 minutes, a paste will form. Add the remaining vegan milk and keep on stirring to dissolve. Keep on heat until the liquid is at a gentle boil. When thickened, pour the mixture into a glass container and let cool.

How To Whip Vegan Heavy Cream

Semifreddo relies on heavy whipping cream for it’s smooth texture. I use Silk, Dairy-Free Heavy Whipping Cream to get the fluffiness I want. In a stand mixer, pour 1 1/2 cups into a stainless steel bowl and whip for around 6 minutes. We are looking for soft peaks to form. Place in the fridge to chill while the other components are being made.

How To Melt Chocolate In A Double Boiler

For the chocolate component, prepare a double boiler on the stove. Make your own by filling a pot with a bit of water and placing a glass bowl on top. We’ll be using this for two mixtures: our chocolate mix and our custard base. Using a rubber spatula, melt semi-sweet chocolate chips on medium heat until completely melted. Set aside.

How To Make The Custard Base

The final component to the semifreddo will also be prepared using the double-boiler. In a glass bowl, measure 4 tablespoons of the Bird’s Custard Powder, add 1 teaspoon of vanilla extract and 1/4 cup of organic granulated sugar. As the mixture heats up, stir with a whisk for around 6 minutes until combined. Remove from heat.

Putting It All Together

To start putting this chocolate treat together, pour the melted chocolate into the bowl with the custard mixture. Whisk briskly until completely combined. The resulting mixture will have a very chocolaty color. Wait 10 minutes and allow to cool. Next, fold in the whipped cream until smooth. The color will change to a lighter milky shade. Pour the semifreddo into a pan and freeze overnight for the best result!

When the semifreddo is set, scoop out of the pan or unmould (use plastic wrap to line the pan) and cut into slices.

Vegan chocolate semifreddo is an easy frozen ice cream to make at home. You might even prefer it over the store-bought kind. I’m excited for you to make this recipe! Leave a review below and don’t forget to tag @PlantBasedDogGuy on Instagram.

Got a craving for more delicious vegan desserts? Try your hand at the recipes below:

Homemade semifreddo with whipping cream and a sprig of mint in a dessert glass.
Yield: 10 Servings

Chocolate Semifreddo

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make delicious soft serve vegan semifreddo at home. It's chocolaty, rich and creamy. The best part? No ice cream machine needed.

Ingredients

Custard Base

  • 3 Tablespoons Bird's Custard Powder
  • 2 Tablespoons Organic Granulated Sugar
  • 2 Cups Plant Based Milk (I Used Oat Milk)

Whipped Cream

  • 1 1/2 Cup Vegan Heavy Whipping Cream (I recommend Silk Dairy-Free Heavy Whipping Cream)

Chocolate Mixture

  • 12 oz. Semi-Sweet Chocolate Chips (I recommend Trader Joe's Semi-Sweet Chocolate Chips)

Custard Mixture

  • 4 Tablespoons Custard Base
  • 1/4 Cup Organic Granulated Sugar
  • 1 Teaspoon Vanilla Extract

Instructions

HOW TO MAKE THE CUSTARD BASE

  1. In a saucepan, start by mixing 3 tablespoons of the custard powder with 2 tablespoons of organic granulated sugar.
  2. Measure 2 cups of plant based milk into a bowl and from that add 3 tablespoons of vegan milk to the saucepan.
  3. Set the stove to medium heat and stir to combine.
  4. After 5 minutes, a paste will form. Add the remaining vegan milk and keep on stirring to dissolve.
  5. Keep on heat until the liquid is at a gentle boil (around 8 more minutes). When thickened, pour the mixture into a glass container and let cool.

HOW TO MAKE WHIPPED CREAM

  1. In a stand mixer, pour 1 1/2 cups of vegan heavy cream into a stainless steel bowl and whip on medium speed for around 6 minutes.
  2. Soft peaks will form.
  3. Place in the fridge to chill while the other components are being made.

HOW TO MAKE THE CHOCOLATE MIXTURE

  1. For the chocolate component, prepare a double boiler on the stove. Make your own by filling a pot with a bit of water and placing a glass bowl on top. We'll be using this for two mixtures: our chocolate mix and our custard base.
  2. Place the water on medium-high heat. When the water is simmering, place the glass bowl on top.
  3. Pour the semi-sweet chocolate chips into the bowl. Using a rubber spatula, melt semi-sweet chocolate chips until completely melted. Set aside.
  4. Keep the double-boiler set up for preparing the custard mixture.

HOW TO MAKE THE CUSTARD MIXTURE

  1. In another glass bowl, add 4 tablespoons of the custard base, 1/4 cup sugar and 1 teaspoon of vanilla extract. Place the bowl on the simmering pot.
  2. As the mixture heats up, stir with a whisk for around 6 minutes until combined. As the air gets whipped into the mixture, bubbles will form. Remove from heat.

HOW TO MAKE CHOCOLATE SEMIFREDDO

  1. Pour the melted chocolate into the bowl with the custard mixture.
  2. Whisk briskly until completely combined. The resulting mixture will have a very chocolaty color.
  3. Wait 10 minutes and allow to cool.
  4. Next, fold in the whipped cream until smooth. The color will change to a lighter milky shade.
  5. Pour the semifreddo into a deep pan and freeze overnight for the best result! If you want to slice the semifreddo, line the pan with plastic film before pouring the semifreddo in.

Notes

  • Allow the semifreddo to sit at room temperature for 6 minutes before serving.
  • Semifreddo can be scooped, or unmolded and cut. To slice, invert the pan onto a plate. Dust the semifreddo with cocoa powder and slice.

Recommended Products

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Nutrition Information

Yield

10

Serving Size

1/10 Of Semifreddo

Amount Per Serving Calories 300Total Fat 23gSaturated Fat 14gCarbohydrates 36gSugar 29gProtein 3g

Did You Make This Recipe?

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