Need recipe for non-dairy dessert
lemon meringue pie
key lime pie
brownies with fruit sauce
baked meringue base filled with blood orange curd and finished with sliced glazed berries
fruit like apple or rhubarb mixed with some ginger sugar and baked with a nut topping
susan g. purdy has a recipe in her "a piece of cake" for a chocolate dump cake i make all the time. it's from scratch, not a mix. most cake batters you can use oil instead of butter.
If you're not opposed to tofu there are some really good tofu cheescakes. Some claim they're even better than regular. There are also some vegan cupcake recipes that are good. If you're interested I can post them. Some other ideas:
- Any sorbet...esp. chocolate and coconut (ciao bella makes good ones)
- Some flourless chocolate cakes you can simply use margarine in place of butter
- MS has a a recipe for flourless, butterless saffron mini-cakes with a fig compote in her April issue
There's alot of good things out there, hope those ideas help.
There's a great recipe for vegan carrot cake, using dates and raisins as the only sweetener. I've made it before (uh, with cream cheese frosting...) and it's surprisingly good.
A friend of mine makes chocolate tofu pudding with soft silken tofu, cocoa powder and honey in a blender, then firmed up in the fridge. Very simple and really really tasty.
Check out this blog. I havn't baked these...but I've baked some of her previous recipes for muffins and they were delicious! You should also checkout the cookbook: The Ultimate Uncheese Book. Here's a really good chocolate cake recipe:
Preheat oven to 375 and grease a 9-in. round cake pan. Grind up 1 1/2 cups sliced and blanched almonds in a food processor until they are a fine powder. Set aside. Sift 1/2 cup AP flour, 6 Tbs. cornstarch, and 1/8 tsp. freshly grated nutmeg into a small bowl. Set aside. In large bowl, beat 7 egg yolks with electric mixer until blended. Gradually add ground almons and 3/4 a cup of sugar and beat until light and fluffy. Gradually add flour mixture and 5 Tbs. of melted and cooled margarine. Make sure you beat well after each addition. In another large bowl, beat egg whites with clean beaters until the form stiff and glossy peaks. Gently fold them into the batter. Pour the batter into the greased cake pan and bake for about 40 minutes, or until cake is firm to the touch and golden. Let cool in pan 15 min., then turn out onto a rack and let cool completely. Make a glaze: Melt 6 oz. finely chopped bittersweet chocolate with 2 Tbs. margarine over very low heat and stirring frequently. Remove from heat once melted and smooth. Place cake on serving plate and pour the chocolate glaze on top. Spread over cake with a spatula. Serve the cake at room temperature.
Bread Trifle: Combine frozen strawberries with some sugar in a zippy bag. Allow to thaw, occasionally squeezing the bag to mix and crush the fruit. Layer in ramekins with thin slices of crustless bread, ending with fruit on top. Refrigerate for a few hours or overnight. Serve with a scoop of Tofutti ice "cream"
ok, maybe just one step from fruit on a platter:
Dates stuffed with almonds, figs stuffed with walnuts, sprinkled with powdered sugar or cinnamon
Compote- dried fruits stewed in water, juice, or wine and spices.
Trim the peel and pith from oranges, then slice into rounds. Sprinkle with bittersweet or semisweet chocolate shavings.
This is a recipe for vegan cupcakes that I lifted from an article from the NYTimes in January, while on a search for desserts that I could bake for a kosher dinner. They look just like the flat-topped Hostess Cupcakes, including the white squiggle across the top. I haven't tried them yet, but plan to give it a go early next month. Will report back.
Devil’s Food Cupcakes With Fluffy White Filling and Chocolate Icing
Adapted from Vegan With a Vengeance, by Isa Chandra Moskowitz (Marlowe, 2005)
Time: 1 hour 45 minutes // Yield: 12 cupcakes
FOR THE CUPCAKES:
Nonstick cooking spray
1 cup all-purpose flour
¼ cup Dutch-process cocoa powder
3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup plain soy milk
¼ cup canola oil
½ cup pure maple syrup
¼ cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
FOR THE FILLING:
1/3 cup nonhydrogenated margarine, such as Earthbalance
1/3 cup nonhydrogenated shortening
2½ to 3 cups confectioners’ sugar
2 teaspoons vanilla extract
FOR THE CHOCOLATE ICING:
1/3 cup plain soy milk
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons pure maple syrup or confectioners’ sugar
FOR THE ROYAL ICING:
2 cups confectioners’ sugar
1 to 2 tablespoons plain soy milk
1. For the cupcakes: Heat oven to 350°. Line a 12-muffin pan with paper liners, and spray lightly with nonstick spray. In a mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. In a mixer, combine the soy milk, oil, syrup, sugar, vinegar and vanilla. Mix at medium speed for 2 minutes. Add half the dry ingredients and mix to blend. Add remaining dry ingredients and mix for 1 minute.
2. Use a standard ice cream scoop to fill cupcake liners ¾ full. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Turn out onto a cooling rack and allow to cool completely.
3. For the filling: In a mixer, beat margarine and shortening until combined. Add 2½ cups confectioners’ sugar and beat until very fluffy, about 10 minutes. Taste for sweetness and add remaining ½ cup sugar if desired. Add vanilla and beat for 1 minute more.
4. For the chocolate icing: In a small skillet, bring soy milk to a simmer. Reduce heat to very low and stir in the chocolate and maple syrup, stirring until just melted. Turn off heat.
5. For the royal icing: Using an electric mixer or by hand, sift sugar into a bowl and add 1 tablespoon soy milk. Mix, adding up to 1 more tablespoon soy milk until consistency is like stiff toothpaste.
6. To assemble: Prepare two pastry bags, one fitted with a large plain tip, and one with a small writing tip. Fill large-tipped bag with filling, and the small-tipped bag with royal icing. (Instead of pastry bags, thick resealable plastic bags may be used. For filling, cut off one corner of bag so the opening measures a scant ½-inch across. For icing, opening should be just large enough to pipe a thin line.)
7. Using your pinkie, poke a hole in center of each cupcake top about an inch deep. Push tip of pastry bag with filling into each hole, firmly squeezing in filling and slowly drawing tip up and out. When all cakes have been filled, wipe off any excess that sticks out from holes; tops of cupcakes should be flat.
8. Place cupcakes on a baking sheet or tray that fits in refrigerator. Rewarm pan of chocolate icing over low heat if necessary, stirring constantly. Dip top of each cupcake into icing, swirling to coat completely. When all cupcakes are dipped, refrigerate 10 to 15 minutes to set. When set, use royal icing to make squiggles across center of each cupcake. Keep refrigerated until ready to serve, up to 1 day.
Note: Black cocoa, which gives the cake its characteristic dark color and bittersweet flavor, is available from King Arthur Flour, (800) 827-6836, kingarthurflour.com.
Most Jewish dessert recipes are non-dairy--some of them simply use oil or non-dairy margarine to make crusts for fruit or nut fillings, such as Joan Nathan' Heavenly Apple Cake: http://www.epicurious.com/recipes/rec...
Some would never have had dairy in the first place... One of my favorites is sponge cake-- here's one that has never failed me (and can be adapted for passover):
9 eggs, separated
1.5 cups sugar
2 Tbsp cold water
1/2 lemon, juice + rind
1/2 orange, juice + rind
2/3 cup cake flour
1/3 cup potato starch
(Passover adaptation: use 6 Tbsp passover cake meal, and 3 Tbsp potato starch
)Beat egg whites with at least 1/3 of the sugar (soft peaks). In separate bowl, beat egg yolks until thick and light colored, then mix in sugar gradually, and then juices, rind, water. Add flour + starch, mix until well blended. Then fold in egg whites, and pour into ungreased 10" tube pan. Bake at 350 for 50-60 mins. Remove from oven and invert immediately, let cool inverted.
There are many similar egg-based cakes with nuts or jam that would fit the bill, too...