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July 26, 2011

Dairy and Egg-Free Desserts

Guide to Meat-Free Meals

  • Delicious! Michelle Riley/The HSUS

Whatever your reason for leaving dairy and eggs off your plate—to help animals, for the environment, or for health reasons—you don’t have to say goodbye to your favorite sweets. There are plenty of desserts to tempt your palate! Here are a few:

Vegan Banana Muffins

1/2 cup vegetable oil
3/4 cup organic unrefined sugar
2 cups wheat flour
1 tablespoon baking soda
1/2 teaspoon salt
2 tablespoons of soy milk
4 ripe bananas
2 tablespoons lemon juice or orange juice

1. Mash bananas and mix in one tablespoon of lemon or orange juice. Set aside.
2. Mix all dry ingredients in with the flour, and sift. Leave 1/2 tablespoon of baking soda for later.
3. Mix oil and sugar in a separate bowl.
4. Slowly stir in both the flour mixture and the dried bananas until the batter has a smooth consistency.
5. At the end, mix in one tablespoon of citrus juice and 1/2 tablespoon of baking powder.
6. Pour mixture into paper cups about 3/4 full.
7. Preheat oven to 375 F (180 C) for approximately three minutes.
8. Bake for approximately 20 minutes. Use a toothpick to poke through the cupcake; if it comes out clean, cake is ready to come out of oven.

Chocolate Cake

1 1/2 cups unbleached flour
3/4 cup sugar or other sweetener
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoon cocoa powder
1 teaspoon vanilla
1/3 cup canola oil
1 tablespoon distilled white vinegar
1 cup cold water

1. Preheat oven to 350 F (175 C) degrees.
2. Combine flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed.
3. Make a well in the center and add the vanilla, oil, vinegar, and water.
4. Stir with a fork until well-mixed.
5. Pour into a 9x9-inch baking dish (or cupcake pan), and bake in oven for 30 minutes, until a toothpick inserted in center comes out clean.

Makes one 9-inch cake or 8 cupcakes

Chocolate Icing

1 cup brown sugar
6 tablespoons corn flour
4 tablespoons cocoa
1/2 tsp salt
2 teaspoons oil
1 cup water
1/2 teaspoon vanilla

1. In a saucepan, mix the sugar, corn flour, cocoa, and salt.
2. Gradually add water and work out any lumps.
3. Heat on stove until mixture comes to a boil. Turn the heat down and continue cooking for 30 seconds to one minute, until thick.
4. Remove from heat and add oil and vanilla.
5. Spread over cold cake and serve.

Dairy and Egg-Free Brownies

2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract

1. Preheat oven to 350 F (175 C).
2. Mix flour and water in a large bowl and let sit for a few minutes.
3. Mix in sugar, cocoa powder, baking powder, and salt.
4 Add vegetable oil and vanilla. Mix until well blended.
5. Spread brownie mixture evenly into a pan (around 9x13 inches, or 23x33 cm).
6. Bake for 25-30 minutes.
7. Let cool for 10 minutes. Cut into small squares.

Chewy Chocolate Chip Cookies

1 cup soy margarine
1/2 cup brown sugar
1/2 cup granulated organic sugar
1/4 cup soy milk
1 teaspoon vanilla
1 1/4 cups all-purpose unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
12 ounces dairy free chocolate chips
optional: 1/4 cup chopped walnuts or pecans

1. Preheat oven to 175 C (350 F)
2. In large bowl, mix together margarine and sugars.
3. Slowly stir in soy milk.
4. Add vanilla and continue to cream mixture well.
5. In separate mixing bowl, combine flour, salt, and baking soda.
6. Add dry ingredients to creamy mixture and blend well.
7. Add chocolate chips and blend.
8. Scoop in small amounts (1/4 cup) onto non-stick cookie sheet and bake in preheated oven 8-10 minutes.
9. Cool and serve.

Chocolate Cinnamon Quesadillas

2 tablespoons dairy-free chocolate (grated or finely chopped)
1 tablespoon unrefined granulated sugar
1/2 teaspoon ground cinnamon
2 medium whole wheat flour tortillas
1 teaspoon organic powdered sugar

1.  Sprinkle one tablespoon of chocolate, 1/2 tablespoon of sugar, and 1/4 teaspoon of cinnamon over one half of each tortilla.
2.  Fold tortilla in half to cover ingredients.
3.  Using a non-stick griddle or saucepan, heat tortillas over medium heat until they start to brown. Flip over after approximately two minutes to heat both sides.
4.  Sprinkle with powdered sugar and serve.

Serving suggestion: Garnish with fresh, seasonal fruit (such as blackberries, peaches, or strawberries)

Crunchy Apple Crisp

4 cups peeled, sliced tart apples
1/4 cup orange juice
1/2 cup quick-cooking rolled oats
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup dairy-free margarine

1. Mound the apples in an 8-inch round baking dish and sprinkle them with orange juice.
2. In a bowl, mix the oats, flour, sugars, nuts, and spices.
3. Cut in margarine until the mixture resembles coarse crumbs.
4. Sprinkle over apples.

Fried Banana with Sesame Seeds

2 large ripe bananas
roasted sesame seeds

1. Cut ripe green banana into half and roast on a skillet for 2-3 minutes.
2. Serve hot with roasted sesame seeds on top.

Creamy Chocolate Pudding

1 1/2 cups soy or rice milk
3 tablespoons cornstarch
1/4 cup cocoa powder
1/4 cup maple syrup
1/4 teaspoon vanilla extract

1. In a medium saucepan, combine all ingredients except the vanilla extract.
2. Whisk rapidly.
3. Cook over medium heat, stirring constantly until the pudding is thickened.
4. Stir in the vanilla and pour into individual serving dishes. Chill and serve.

Whole Rice Kheer

1 cup whole (unpolished) rice
3 cups soy milk
1/2 cup almonds
1 teaspoon cardamom powder
dates/maple syrup, to taste

1. Cook rice in a steamer.
2. To cooked rice, add soy milk and bring to a boil.
3. Flavor with cardamom, maple syrup, almonds, and raisins.
Serve warm

Learn more about egg and dairy alternatives

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