Tag Archives: #vegandesserts

30 VEGAN & GLUTEN-FREE PIE RECIPES

Thanksgiving is coming up, and it’s my favorite holiday because I love to eat! With our food allergies, I never want Thanksgiving to make us feel deprived or left out.

Here is a list of 30 gluten-free and vegan dessert recipes to help you indulge this holiday season. The recipes are organized by chocolate and nut pies first, followed by a variety of pumpkin, and finally fruit. These are some key bloggers for you to follow if you have any sort of food allergies! Make sure you check out their other pie recipes because there were so many good ones, and I wanted to include all of them on this list!

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GF V PIE ROUND UP COVER

1. CHOCOLATE PIE (VEGAN AND PALEO) FROM MY REAL DISH

This easy vegan and paleo chocolate pie is dense, rich, and has only 6 ingredients!

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2. EASY RAW CHOCOLATE COCONUT BANANA WITH GRAIN-FREE PIE CRUST {GLUTEN-FREE, VEGAN, PALEO} FROM THE HEALTHY APPLE

Chocolate, coconut, and bananas like you’ve never seen them before!

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3. GLUTEN FREE NO BAKE DIRT PIE  {VEGAN FRIENDLY} FROM COTTER CRUNCH

This easy no-bake dessert is made with gluten free and dairy free “Oreo” type cookies, coconut cream, dates, dark chocolate, and is served in a 3 ingredient no bake dark chocolate crust

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4. CHOCOLATE CARAMEL PECAN PIE (V,GF,P) FROM VEGAN FAMILY RECIPES

Crazy good chocolate caramel raw vegan paleo pecan pie.

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5. CHOCOLATE CARAMEL ICE CREAM PIZZA PIE FROM EVERGREEN KITCHEN 

A chocolate hazelnut crust topped with coconut whipped cream, roasted peanuts, chocolate drizzle, and a date-based caramel sauce.

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6. GLUTEN-FREE VEGAN NUTELLA CREAM PIE FROM THE UNCONVENTIONAL BAKER

This gluten-free vegan nutella cream pie will definitely impress guests this holiday season, and they won’t suspect that it’s paleo.

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7. DULCE DE LECHE CHOCOLATE CASHEW PIE FROM MY REAL DISH

This is an allergy-friendly take on a peanut butter snicker’s pie with a vegan dulce de leche and chocolate gooey topping served in a chocolate crust.

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8. GLUTEN FREE COOKIE DOUGH PIE FROM FLIPPIN’ DELICIOUS

Gluten-Free Vegan Cookie Dough Pie with a crisp graham cracker-style crust filled with gluten-free edible cookie dough and topped with chocolate.

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9. HEALTHY SNICKERS PIE (RAW, VEGAN, GLUTEN + GRAIN-FREE, REFINED SUGAR-FREE) FROM LIZ MOODY

The ooey gooey chocolatey caramelly peanut buttery Snickers Pie is gluten-free, refined sugar-free, paleo, and raw vegan.

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10. CHOCOLATE KENTUCKY PIE FROM CHOCOLATE COVERED KATIE

This gluten-free vegan pie has a buttery crust and a sweet, gooey filling that’s similar to pecan pie, just with walnuts and chocolate chips instead of pecans. Refined sugar-free options available.

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10. PALEO VEGAN PECAN BARS FROM A SAUCY KITCHEN

A simple coconut flour base topped with a gooey caramel pecan topping!

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11. PUMPKIN SPICE PALEO VEGAN PECAN PIE BARS FROM FOOD FAITH FITNESS

These easy, healthy pecan pie bars are only 8 ingredients and have a pumpkin spice spin!

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12. VEGAN CHOCOLATE PUMPKIN PIE (GLUTEN FREE) FROM DELIGHTFUL ADVENTURES

A rich vegan chocolate pumpkin pie that’s packed with chocolate and pumpkin flavors!

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13. PUMPKIN PIE WITH PEARS AND CRANBERRIES (VEGAN AND GLUTEN FREE) FROM MY REAL DISH

This Pumpkin Pie has a pear and cranberry topping, the extra sweetness from the juicy pears make it naturally sweet with no refined sugar added.

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14. NO BAKE PUMPKIN PIE BARS FROM KATALYST HEALTH

These vegan gluten-free No Bake Pumpkin Pie Bars are a great alternative to traditional pumpkin pie. With no oven needed and no refined-sugar added.

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15. VEGAN SWEET POTATO PIE FROM HEALTHIER STEPS

The classic Southern sweet potato pie with fresh ginger, nutmeg, and cinnamon in a gluten-free homemade crust.

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16. DULCE DE LECHE PUMPKIN PIE (VEGAN AND GLUTEN-FREE) FROM MY REAL DISH

The dulce de leche adds a rich caramel flavor to this creamy pumpkin pie.

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17. GLUTEN-FREE VEGAN CHERRY PIE FROM FEASTING ON FRUIT

Juicy cherries nestled inside a gluten-free crust and topped with crumbly oat streusel.

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18. PLANT PARADOX-FRIENDLY PEACH COBBLER (GLUTEN-FREE, VEGAN & ADDED SUGAR-FREE) FROM NO EGGS OR HAM

This peach cobbler is fresh, perfectly sweet, and soulful.

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19. TOPLESS PEAR PIE (VEGAN AND GLUTEN-FREE) FROM MY REAL DISH

You will love the natural sweetness of the tender pears with just a touch of cinnamon. Serve with dairy-free ice cream and dulce de leche for a nice caramel flavor.

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20. HEALTHY CRANBERRY PEAR CRISP (GLUTEN-FREE & VEGAN) FROM KIM’S CRAVINGS)

Filled with fall-appropriate pears and tart cranberries, which sweeten up as they bake.

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21. CRANBERRY APPLE CRISP (VEGAN, GLUTEN-FREE) FROM JESSICA IN THE KITCHEN

It’s the perfect mix of sweet apples, tangy cranberries and is great with ice cream!

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22. CRUSTLESS APPLE SKILLET PIE (V, GF) FROM MY REAL DISH

This crustless vegan apple pie is sweetened with date sugar, the taste of the apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness.

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23. GLUTEN-FREE VEGAN BLUEBERRY PIE FROM RHIAN’S RECIPES

This Blueberry Pie is packed full of sweet-tart blueberries, subtly spiced with cinnamon and has a little citrusy touch from the lemon juice. 

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24. GLUTEN FREE VEGAN RUSTIC BERRY PIE FROM SARAH BAKES GLUTEN FREE

Filled with 3 kinds of fresh berries, raspberries, blackberries, and blueberries, and all piled into a rustic gluten-free vegan pie crust.

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25.BLACKBERRY AND BLUEBERRY CRISP (PALEO, VEGAN & GLUTEN-FREE) FROM MY REAL DISH  

With only 7 ingredients, the natural flavor of the berries shines. It’s oat-free and thickened with tapioca flour to make it tree-nut free.

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26. NO BAKE BLUEBERRY CUSTARD PIE (VEGAN + GLUTEN FREE) FROM FANNETASTIC FOOD

This raw vegan custard pie has a crust made with raw almonds and walnuts, dates, and a little shredded coconut.

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27. COCONUT CREAM PIE {VEGAN, GLUTEN-FREE, NUT-FREE} FROM ALLERGYLICIOUS

A buttery graham cracker crust, filled with rich & creamy coconut cream & layered with lots of whipped cream, and topped with toasted coconut.

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28. CHUNKY MONKEY BANANA CREAM PIE FROM CONTENTEDNESS COOKING

This beautiful vegan dessert is made from 6 ingredients, full of flavor from dates, peanuts, bananas, and coconut nectar.

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29. LEMON MERINGUE PIE (VEGAN AND GLUTEN-FREE) FROM MY RELAD DISH

A vegan, gluten-free, paleo creamy but slightly tart lemon meringue pie filling with a lemon poppyseed crust.

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30. COCONUT KEY LIME PIE FILLING (GLUTEN-FREE, VEGAN & PALEO) FROM MY REAL DISH

This gluten-free vegan Coconut Key Lime Pie has an easy delicious egg-free, dairy-free, and paleo filling.

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Topless Pear Pie (Vegan and Gluten-Free)

What’s on your Thanksgiving dessert menu this year? Often I end up making several Thanksgiving desserts, but I always have a chocolate for my husband and a fruit pie for my daughter. Normally apple pie is on the table, but this year I saw some ripe organic pears at Trader Joe’s and our menu changed!

The natural sweetness of the tender pears with just a touch of cinnamon steals the show in this pie. Serve it with a little homemade vegan dulce de leche and some dairy-free ice cream or whipped topping, and you will be in heaven! I also experimented with a topless pie this time, instead of a crumb topping, and I love how pretty it plated.

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Topless Pear Pie (Vegan & Gluten-free)

  • Servings: 9
  • Difficulty: easy
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You will love the ease and natural sweetness of the tender pears with just a touch of cinnamon. Serve with dairy-free ice cream and dulce de leche for a nice flavor of caramel

Tips: If you do not have a Wholly Gluten-Free Pie Crust or another gluten-free vegan crust available near you, you can make a crust from scratch. Click here for a gluten-free and vegan recipe.
Credit: My Real Dish

Ingredients

Pie Filling

Crumb crust topping

Pie crust

Wholly Gluten-Free Pie Crust or make one from scratch.

Optional: top with homemade vegan dulce de leche or store-bought caramel sauce and dairy-free ice cream.


Directions

  1. Heat oven to 350 degrees.
  2. Remove your frozen pie crust from the freezer or make your homemade crust.
  3. Wash, peel, and slice pears and put them in a large bowl.
  4. Combine cinnamon, coconut sugar, gluten-free flour, and Redmond Real Salt into a small bowl. Pour mixture over the pears and stir to coat. Stir in lemon juice and melted butter.
  5. Layer pears in a circular pattern in the pie dish, layer by layer.
  6. In a small mixing bowl, add maple sugar, gluten-free flour, and vegan butter, and combine with a fork until combined.
  7. Spread crumb topping to the top of the pears.
  8. Bake for 25 – 30 minutes or until pears are tender.

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Peach Upside-Down Cake (Vegan & Gluten-free)

Peach Upside-Down Cake

More Food Allergies

This recipe is for my son, who suffered a summer and spring of mystery hives this year; we discovered after 8 hours in an allergist’s office last month that he is so highly allergic to birch trees that he has developed a birch pollen-food syndrome. He can’t have fruit with seeds like peaches or apples if they are not baked, his peanut allergy is worse and he’s still allergic to eggs and dairy. Furthermore, his igA for gluten was a 93, so he has now joined the gluten-free club with his sister and me. I just sent this kid to kindergarten with a huge list of avoids and a new AUVI-Q®. On a positive note, they seem so much easier to use that epi-pens and they were FREE. Overall, he’s handling it all fine, with the exception of the gluten, but to cheer him up we baked this gluten-free vegan peach cake so that he can enjoy some of the yummy fresh peaches in season right now.

Easy Gluten-Free Recipe

I don’t remember ever eating a pineapple upside-down cake, but it was the inspiration for this peach upside-down cake. I have been playing around with peach pies the summer and still haven’t perfected my liquid ratio. So I decided to take the flavor of the spices that I loved and use them in a peach cake instead! This cake uses a gluten-free cake mix, I used Pamela’s. To make it vegan, I used applesauce 1/4 cup per egg. The cake consistency was perfect!

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Peach Upside-Down Cake (Vegan & Gluten-free)

  • Servings: 10
  • Difficulty: easy
  • Print

An old-fashioned favorite with a twist of peaches, made easier with a simple gluten-free cake mix.

Tips: (1) Prepare gluten-free cake mix per box, substituting 1/4 cup applesauce per egg. (2) Serve with dairy-free vanilla ice cream or vegan whipped cream if desired.
Credit: My Real Dish

Ingredients

Peach Topping

  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 4 peaches
  • 2 tablespoons of maple syrup

Cake Batter

  • 1 bag Pamela’s Gluten-free Vanilla Cake Mix
  • 3/4 cup applesauce
  • 1/2 cup olive oil
  • 2/3 cup water
  • coconut oil to grease pan


Directions

  1. Heat oven to 325.
  2. Cut parchment paper for 9″ springform pan.
  3. Grease pan and parchment paper with coconut oil (I used cold-pressed unrefined) and a paper towel.
  4. Peel and slice peaches.
  5. Combine 1 teaspoon cinnamon, 1/2 teaspoon allspice and maple syrup.
  6. Pour maple syrup spice mixture over peaches and evenly distribute sauce over peaches.
  7. Pour peaches into spring-form pan and set aside.
  8. Prepare gluten-free cake mix per directions of the mix, substituting 1/4 cup applesauce per egg.
  9. Pour cake batter on top of peaches.
  10. Bake for 38 – 45 minutes.
  11. Set aside to cool.
  12. When cool, quickly and gently flip the pan onto the cake stand and serve.

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Double Chocolate Gooey Butter Brownies (Vegan & Gluten-free)

On Saturday mornings growing up in St. Louis, my Dad would take me to Lubeley’s Bakery & Deli near our home to get a German coffee cake or pastry. My favorite was always the Gooey Butter Cake. There are so many stories about who actually created the Gooey Butter Cake, but it is a St. Louis treat that we usually eat for breakfast, like a coffee cake. It’s a cake that is layered with a thick creamy sticky topping, which creates a gooey-goodness!

I never realized that some of the foods I loved were only available in my hometown until I moved away for college and couldn’t find them anywhere. Most of them I can’t eat anymore because of my wheat and dairy intolerances, such as toasted ravioli, Provel cheese, or Ted Drewes Frozen Custard. Since discovering my food intolerances, I thought that I would try to recreate this St. Louis tradition with a vegan, gluten-free, and chocolate twist.

If you regularly follow me on Instagram or read my blog, then you know that I’m a chocoholic. I thought why not make Gooey Butter Brownies with a chocolate gooey topping? The key ingredient to making these Double Chocolate Gooey Butter Brownies extra chocolaty is Hershey’s Special Dark Cocoa Powder for the topping. Of course, you could use unsweetened cocoa powder, but the Hershey’s Special Dark Cocoa Powder takes this chocolate dessert to a new level of chocolate decadence.

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

Double Chocolate Gooey Butter Brownies (Vegan & Gluten-free)

  • Servings: ~12
  • Difficulty: easy
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St. Louis sticky-sweet gooey butter cake takes a gluten-free vegan healthier twist with this easy, but decadent, chocolate recipe. Refined sugar-free option available.

Tips: use Xylitol Powdered Sugar for low-carb, refined sugar-free option.
Credit: My Real Dish

Ingredients

Cake Base

Perfect Paleo Brownies (Vegan & Gluten-Free)

Gooey Topping

Optional


Directions

  1. Heat oven to 350 degrees.
  2. Lightly grease a 13- x 9-inch baking dish.
  3. In a large mixing bowl, prepare Perfect Paleo Brownies (Vegan & Gluten-Free). Press mixture onto bottom of prepared baking dish; set aside.
  4. Boil hot water for egg replacer.
  5. In a medium bowl, beat vegan butter and applesauce until creamy.
  6. Prepare your egg replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
  7. Add the egg replacer and blend in powdered sugar (or Xylitol Powdered Sugar) until well combined.
  8. Pour gooey topping batter on top of the brownie-lined baking pan.
  9. Bake 30 to 40 minutes or until the brownies are nearly firm when you shake if (you want the topping to be a little gooey, so do not overcook the cake).
  10. Remove the brownies from oven and let them cool.
  11. Once they’ve cooled, sprinkle with powdered sugar (or Xylitol Powdered Sugar), if desired.
  12. Refrigerate any leftovers.

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Avocado Mint Chocolate Chip Pie

Everyone knows that I’m obsessed with avocados. I eat one at least once a day. Although I’ve made desserts with avocados before, this pie might be the best one yet. It is green, but you don’t taste the avocado. My children and their neighbor friend didn’t question me for a second when I told them it was Mint Chocolate Chip Ice Cream Pie. I call that a Mom win!

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Avocado Mint Chocolate Chip Pie (Vegan and Gluten-free)

  • Servings: 6 servings
  • Difficulty: easy
  • Print

Tips: Crust can be made homemade with this recipe or if you don’t have time for homemade, check out Mi-Del Cookie Crust. It is available at Wal-mart for $5 and most grocery stores, and it’s allergy-friendly (dairy, gluten, egg, soy, and nut-free) but not sugar-free.

Credit: My Real Dish

Ingredients

Paleo Pie Filling

  • 4 large avocados
  • 1 cup coconut milk refrigerated overnight (hard cream only)
  • ⅛ cup lime juice (juice from ~1 lime)
  • ¼ cup + 1 tablespoon maple syrup
  • 15 drops Young Living Peppermint Vitality Oil (you can buy it here)
  • 1/2 cup dark chocolate chips (I used mini chips)

Chocolate Sauce

The Best Vegan Chocolate Sauce (Optional, not sugar-free)

Crust

Easy Chocolate Crumb Crust (see tips for more details) 


Directions

  1. Prepare the chocolate pie crust first (or see tips for store-bought allergy-friendly crust).
  2. Put all of the ingredients, except the chocolate chips, in a Vitamix or high-powered blender, and purée until smooth.
  3. Stir in the chocolate chips.
  4. Put into pie crust, and freeze for 1 hour.
  5. The result is a minty “nice cream” cake.

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Dulce de Leche Chocolate Coconut Cheesecake (vegan and gluten-free)

In my post Top 15 Vegan and Gluten-Free Foods 2018, I mentioned how much I love Bobo Bars, and they sent me some! Isn’t that great?! So I used four Chocolate Almond Butter Filled Bob Bars as an inspiration for this Caramel and Chocolate Cheesecake. It made a superb three ingredient crust! The chocolate cheesecake layer at the top goes well with the Chocolate Almond Butter Filled Bob Bar Crust.

The bottom dulce de leche layer is one of my favorite flavors, but people here in the USA don’t seem to know what it is – it’s almost like a thick sweet caramel. I’ve used this homemade Vegan Dulce De Leche recipe for many of my desserts. My most recent parent win is that my eight-year-old daughter can make it now! It’s awesome! She loves to cook and help and feels even more empowered when she does it by herself. I might enjoy the help a little too much because I made three dulce de leche desserts in two weeks!

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caramel and chocolate Cheesecake

Caramel and Vegan Cheesecake

  • Servings: ~20
  • Difficulty: easy
  • Print

This vegan gluten-free coconut cheesecake has a dulce de leche and chocolate layer, and features a three-ingredient Chocolate Almond Butter Crust made of Bobo Bars.


Credit: My Real Dish

Tips: (1) Do not over-cook the dulce de leche. (2) You want to make the dulce de leche cheesecake layer while the dulce de leche is still warm before it firms.

Ingredients

Chocolate Almond Butter Crust

Dulce de Leche Layer

  • 1 1/2 cup cashews (soaked overnight)
  • 1 can of coconut milk or cream refrigerated overnight (I used an entire can of Let’s Do Organic! But, if you use Thai Kitchen, use the hard part only + 2 tablespoons of the coconut milk)
  • ½ cup date sugar
  • ½ cup dulce de leche
  • ½ cup coconut oil softened or melted
  • 1 cup unsweetened shredded coconut (I used Let’s Do Organic Shredded, Unsweetened Coconut)

Chocolate Layer

  • 1 1/2 cup cashews (soaked overnight)
  • 1 can of coconut milk or cream refrigerated overnight (I used an entire can of Let’s Do Organic! But, if you use Thai Kitchen, use the hard part only + 2 tablespoons of the coconut milk)
  • ½ cup date sugar
  • ½ cup coconut oil softened or melted
  • 1 cup shredded coconut
  • 1 cup cacao

Optional Toppings:

  • 1 Bobo’s Bites Original (as a crumble topping)
  • Non-dairy Whip Topping (you can make it from scratch with 1 can of coconut cream (hard part only) and 1/4 cup powdered sugar or xylitol powdered sugar).


Directions

  1. Prepare Vegan Dulce De Leche or use a store-bought vegan caramel or dulce de leche.
  2. Heat oven to 350.
  3. Prepare crust. Put Chocolate Almond Butter Filled Bob Bars, vegan butter, and coconut oil in food processor and purée until smooth.
  4. Put the crust mixture in 10-inch spring-form pan.
  5. Cook for 10 minutes, set aside to cool.
  6. Put all of the ingredients for the dulce de leche layer in your Vitamix or high-powered blender, and purée until smooth. Place on top of the crust. Make sure to put some dulce de leche aside for decorating.
  7. Put all of the ingredients for the chocolate layer in your Vitamix, and purée until smooth. Spread on top of the dulce de leche layer.
  8. Refrigerate for 3 hours.
  9. Decorate the top with dulce de leche after refrigerated.
  10. Serve with crumbled bobo bar, whipped topping, and dulce de leche.

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Dulce de Leche Pumpkin Pie (Vegan & Gluten-free)

This is the second pie that I have posted this week for my vegan Thanksgiving Pie series. You can check out my first pie here: Pumpkin Pie with Pears and Cranberries.

Dulce de leche is probably one of my favorite flavors, other than chocolate. It brings me back to Argentina and my study abroad time there. I put the thick caramel spread on everything from bananas, apples to ice cream; I also gained 5 pounds that semester! HAHA!

Dulce de leche means sweet milk in Spanish, and it’s similar to a thick caramel. Click here for my vegan recipe. So when I was planning Thanksgiving, I thought, “why not use it in a pumpkin pie too?!” The dulce de leche adds a rich caramel flavor to this creamy vegan pumpkin pie.

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Dulce de leche Pumpkin Pie (Vegan & Gluten-free)

  • Servings: two 9-inch pies
  • Difficulty: easy
  • Print

This vegan creamy caramel flavored pumpkin pie is an indulgent twist on a traditional pumpkin pie.

Tips: If you do not have a Wholly Gluten Free Pie Crust or another gluten-free vegan crust available near you, you can make a crust from scratch. Click here for a gluten-free and vegan recipe.

Credit: My Real Dish

Ingredients

Pie Filling

  • 4 cups puréed pumpkin (or 1 can of pumpkin purée)
  • 1 can coconut milk
  • 1/4 cup non-dairy milk (I used almond)
  • 1 1/2 cups coconut sugar
  • 2 1/2 teaspoons cinnamon
  • 1/4 cup cornstarch
  • 8 tablespoons vegan dulce de leche
  • 3 tablespoons almond extract (optional)
  • 8 ounces of vegan cream cheese (I used 1 container of Tofutti Better Than Cream Cheese)
  • 4 tablespoons tapioca starch
  • 1 1/2 teaspoon pumpkin spice

Optional: 2 Gluten Free and Vegan pie shells (I used Wholly Gluten-Free)

Optional: vegan coconut whipped topping


Directions

  1. Begin preparation of vegan dulce de leche or use one purchased from the grocery store.
  2. Take the pie crusts out of the freezer.
  3. Heat oven to 375.
  4. Using a mixer, cream until vegan cream cheese, pumpkin purré, coconut milk, non-dairy milk, coconut sugar, cinnamon, pumpkin pie spice, and almond extract (if desired) are smooth.
  5. Add cornstarch and tapioca starch; mix until well combined.
  6. Add filling to pie crust and bake for 50 – 60 minutes or until the filling is set.
  7. Serve warm or cold. If warm, let the pie cool for 30 minutes on the counter. If served cool, let the pie cool in the refrigerator for at least 2 hours.
  8. Serve with vegan dulce de leche whipped cream. To make the coconut whipped topping, take 1 can coconut cream or full-fat coconut milk that has been in the refrigerator overnight, 1 tablespoon vegan dulce de leche, and 1/4 cup powdered sugar. Blend until it forms fluffy peaks. If you don’t feel like making it from scratch, Soyatoo Soy and Rice Whip are both very tasty.
  9. Serve drizzled with dulce de leche.

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What is on the menu for your Thanksgiving dinner?

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Pumpkin Cinnamon Roll Cake

My husband frequents Panera Bread and enjoys their cinnamon rolls. One early Saturday morning, my allergic kids were feeling jealous of his treat, so I attempted to appease their jealousy by promising to make them cinnamon rolls.

This is the problem, I’m lazy. I don’t have a lot of time and I didn’t want to deal with yeast. Plus, often gluten-free vegan cinnamon rolls are hard. I wanted soft gooey cinnamon rolls. Also, I didn’t want glaze, I wanted thick buttercream frosting. I was in a decadent mood.

I googled and I came across a glazed Cinnamon Roll Cake by the Chef-In-Training. It wasn’t vegan or gluten-free; it just gave me an easy idea. However, one way to substitute eggs in a dish is with pumpkin: 1/4 cup pumpkin per egg.

I played around with substitutions and ingredients to make a Vegan Gluten-free Pumpkin Cinnamon Roll Cake that is gooey delicious with a perfect vegan buttercream frosting. It was gorgeous!!!

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The cake is so quick and easy. Just prepare the cake, make the cinnamon roll topping, swirl it inside the cake with a knife, and bake. The cake alone is delicious! It has a crunchy cinnamon topping with a soft center.

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Prepare the buttercream and spread it across the cake.

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Sprinkle the top lightly with cinnamon (if desired), and serve!

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Pumpkin Cinnamon Roll Cake

  • Servings: ~12 searchings
  • Difficulty: easy
  • Print

This gluten-free vegan Pumpkin Cinnamon Roll Cake is topped with a buttercream frosting. It's a perfect fall breakfast or dessert. Refined sugar-free option available.

Tips: (1) Since I was splurging, I made this buttercream frosting with real powdered sugar. You can substitute my Powdered Xylitol Sugar if you want a refined sugar-free dessert. (2) The cake is best served warm. In terms of leftovers, I stored the cake in the refrigerator and heated it in the microwave before eating.

Ingredients

Cake:

  • 2 cups gluten-free flour (I used Namaste Mix)
  • 1 cup almond flour (I used Blue Diamond)
  • ¼ teaspoon Redmond Real Salt
  • 1 cup coconut sugar
  • 4 teaspoons baking powder
  • 1½ cups almond milk
  • ½ cup pumpkin purée
  • 2 teaspoons gluten-free pure vanilla extract
  • 1 teaspoon pumpkin spice
  • ½ cup vegan butter, melted (I used Earth Balance Soy Free)

Cinnamon Topping:

Buttercream Frosting:

  • 2 cups powdered sugar
  • 1/2 cup dairy-free cream cheese (I used Toffuti)
  • 1/2 cup vegan butter (I used Earth Balance Soy Free)
  • 1 teaspoon gluten-free pure vanilla extract


Directions

  1. Heat oven to 350 degrees.
  2. Spray a 9×13 glass baking pan with cooking spray.
  3. With an electric or stand-up mixer add the gluten-free flours, salt, sugar, baking powder, almond milk, pumpkin purée, and vanilla extract. Once combined well, slowly stir in the melted vegan butter.
  4. The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.
  5. Prepare the cinnamon roll topping. In a large bowl, cream vegan butter, maple sugar, almond flour and cinnamon together until well combined and creamy.
  6. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
  7. Bake at 350 degrees for 35-40 minutes or when a toothpick inserted near the center comes out clean.
  8. Prepare the vegan buttercream frosting. Combine the powdered sugar, vegan cream cheese, vegan butter, and gluten-free pure vanilla together and beat with a mixer until fluffy.
  9. Spread frosting evenly over the cake.
  10. Sprinkle with cinnamon (if desired).
  11. Serve cake warm.
  12. Enjoy!

What’s your favorite pumpkin treat?

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Crustless Apple Skillet Pie (V, GF)

Zyliss sent me this iron skillet to review and share an honest opinion of it.

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The first thing that I noticed is that it’s textured; it is ball blasted, which creates indentations that allow for excess oils and fats to collect away from your food for healthier cooking. I fried a green tomato, and it was crisp in 2 minutes without being greasy. I’ve been dreaming of all the veggies I can fry with it!

I was intrigued that I could put the frying pan in the oven. Since my doctor discovered my wheat, dairy and egg intolerance, I have always bought a vegan gluten-free pie crust. I have never attempted to make a crust from scratch because I haven’t had the time and the process seems tricky. However, I was wondering what the difference would be if I tried to make a crustless apple pie in this skillet instead of a normal glass pan. I was shocked at the result! My pie actually stayed together without a crust!!! I was expecting it to just fall out of the pan onto the plate, but it firmed up! Maybe the iron skillet gets much hotter than an average pan? I don’t know, but it works. I made an easy crustless apple pie that plated well!

We went apple picking the week before and had bags of apples sitting on the counter. We picked Enterprise apples, which are a blend of McIntosh, Golden Delicious, and Rome Beauty. If you can’t find an Enterprise Apple, I personally have never seen them in the store, you could use a McIntosh and a Delicious Apple in this pie; I don’t think it really matters.

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In this recipe, I tried some new ingredients from Bob’s Red Mill. I had never baked with date sugar before. FYI – this date sugar has oat flour, and I didn’t notice it until I used it! If you are sensitive or allergic to oats, don’t use this brand of date sugar; Royal Palm is oat-free and you can buy it here on Amazon, or you can substitute coconut sugar in the recipe. According to Bob’s Red Mill’s website, “date sugar can be used in many baking recipes as a one-to-one replacement for white sugar or brown sugar.” It has “lightly sweet with delicious butterscotch notes.” At first, I wanted to make a caramel apple pie with my favorite Dulce De Leche recipe. But, then I was wondering, would the date sugar give my pie a hint of butterscotch? Since the pie doesn’t have any refined sugar, the taste of walnuts and apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness. Try serving it with coconut whipped cream, vegan ice cream or So Delicious CocoWhip!™ if you wish for extra sweetness.

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crustless apple pie 2

Crustless Apple Skillet Pie

  • Servings: ~12 searchings
  • Difficulty: easy
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This crustless vegan apple pie is sweetened with date sugar, the taste of the apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness. It's also gluten-free.


Credit: My Real Dish

Ingredients

Topping:


Directions

  1. I lightly sprayed the 8-inch skillet with olive oil (although the label says I don’t have to); set skillet aside.
  2. Peel and chop 2 apples (~3 cups) into small chunks
  3. In a very large bowl, combine flours, baking soda, baking powder, Redmond Real Salt, and cinnamon.
  4. In a medium mixing bowl, add applesauce, date sugar, vegan butter, and vanilla. Mix until fluffy and well combined.
  5. Slowly add in dry ingredients into wet. Mix until fluffy and well combined.
  6. Stir in apples and nuts.
  7. Put the topping ingredients into a small bowl. With a fork, cut in the butter by mashing it into the date sugar and cinnamon until it is finely combined into little granules. I prefer fine granules over large clumps.
  8. Evenly spread topping over the pie.
  9. Bake in a 325 degrees oven for 40 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool in pan on a wire rack for at least 1 hour.
  11. Serve slightly warm or at room temperature.
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Zyliss is offering my readers 10% off on all products. The Zyliss Cook promotional code: cook2017 can be used at check out.

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How to Make Vegan Meringue With Chickpea Brine

How to Make Vegan Meringue with Chickpea Brine (otherwise known as Aqua Faba)

Since I’m highly sensitive to eggs and dairy, I have always used a lot of coconut cream in my recipes for a whipped topping (like with my Ice Box Cake and Dulce De Leche Chocolate Cashew Pie).  But when I was making a key lime pie recently, a friend mentioned using aqua faba (chickpea brine) to make a meringue instead. You cannot tell the difference between using this vegan chickpea brine meringue and a meringue made with eggs! I know this because I served the pie to my non-vegan friends, and they were shocked when I told them that it was made of chickpea brine! Plus, it’s easy too.

You just combine the ingredients and whip for 5 minutes.

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Vegan Meringue

How to Make Vegan Meringue with Chickpea Brine

  • Servings: 2 pies
  • Difficulty: easy
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This vegan meringue is an easy delicious allergy-free version of a meringue with eggs.


Credit: http://namelymarly.com/how-to-make-vegan-meringue-three-ways/

Ingredients

  • 3/4 cup bean brine liquid (aqua faba) from one can of chickpeas
  • 1/2 teaspoon cream of tartar
  • 1/4 – 1/2 cup Xylitol Powdered Sugar depending on your desired sweetness (click here to see my recipe) or powdered sugar
  • 1/2 teaspoon gluten-free vanilla
  • Optional: 1/2 teaspoon gluten-free xantham gum


Directions

  1. Drain the liquid from one can of chickpeas.
  2. Add 1/2 teaspoon of cream of tartar and mix it for a minute in order to get a foamy mixture.
  3. Add Xylitol Powdered Sugar or powdered sugar.
  4. Continue beating on medium speed for 5 minutes.
  5. Add to a pie, fresh fruit, or dessert.


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