Vegan Dessert Recipes for the Holidays

A vegan guest or two may be among the crowd commingling at your upcoming holiday parties, since over the past few years the vegan movement has rapidly expanded in popularity in the United States.

“Do no harm” is the philosophy behind the movement, first introduced in the States in 1944; veganism is a practice of abstaining from the use of all animal products, even honey.

But don’t panic. You can satisfy your vegan guests with some holiday treats that don’t have to include a limp lettuce leaf, tofu or soymilk. In fact, even your non-vegan friends will be clamoring for seconds!

The first modified recipe included here, Apple Bourbon Layer Cake with Cinnamon Buttercream Frosting, came from the website My Quiet Kitchen, by Lori Rasmussen, and is clearly meant to be a future Thanksgiving tradition whether you are vegan or not. The title alone triggers a little anticipatory drool. The second recipe, Vegan Bailey’s Chocolate Cookies and Cream Parfaits (Bailey’s has created a vegan version of its liqueur, made with almond milk), is from the website Green Smoothie Gourmet by Dee Dine and can be whipped up any time but would be especially yummy for Hanukkah or Christmas celebrations. It can be made with or without alcohol.

Apple Bourbon Layer Cake with Cinnamon Buttercream Frosting

Ingredients for the cakes:

- 4 cups all-purpose flour
- 2 ½ tsp. baking powder
- 1 ½ baking soda
- 1 Tbsp. ground cinnamon
- 1 ½ tsp. ground ginger
- ¾ tsp. salt - ¾ cup applesauce
- 2 ¼ cups unsweetened non-dairy milk
- 1 ½ Tbsp. apple cider vinegar
- 2/3 cup neutral-tasting oil
- 1 cup sugar
- 1 ¼ cups brown sugar
- 1 Tbsp. vanilla

Instructions:
- Preheat oven to 350 degrees. Oil three round 9-inch pans, then line the bottoms with parchment paper.
- Combine flour, baking powder, baking soda, cinnamon, ginger and salt in a large bowl. In another bowl, whisk together the non-dairy milk, applesauce, vinegar, oil, vanilla, sugar and brown sugar.
- Pour the wet mixture into the dry and whisk briefly but thoroughly.
- Divide the batter evenly among the pans and bake about 25-to-30 minutes or until done.

Ingredients for the bourbon-apple filling:
- 5 large apples, peeled, cored and thinly sliced
- 1/3 cup brown sugar "
- 2 Tbsp. maple syrup
- 1 Tbsp. corn starch
- ½ cup bourbon

Instructions:
- In a medium saucepan over medium heat, cook the apples, brown sugar and maple syrup until the apples are soft and the mixture has thickened, about 10-to-15 minutes.
- In a small bowl, whisk the corn starch into the bourbon and add to the pan. Cook for another three-to-five minutes or until all liquid has evaporated and the result looks jam-like. Allow to cool before assembly.

Ingredients for the buttercream frosting:

- 1 ½ cups Earth Balance vegan butter, 3 sticks, at room temperature
- 4-to-4 ½ cups powdered sugar, sifted
- 1 tsp. vanilla
- 1 tsp. ground cinnamon

Instructions:
- Using a mixer, cream the butter until light and fluffy. Add the sifted powdered sugar, one cup at a time, beating at a low speed. Add the cinnamon and vanilla, then beat on medium until smooth.

Assembly:
- Place one cake layer onto a serving plate. Spread a thin layer of frosting on the top and sides of the cake. Spoon about half of the filling onto the frosting and spread evenly. Repeat the process with the second and third layers of cake, then decorate with apple slices. Keep all leftovers refrigerated in an airtight container.

Vegan Bailey’s Chocolate Cookies and Cream Parfaits

Ingredients include chocolate wafers

Ingredients for the sweet cream:
- 1 cup macadamia nuts
- 1 cup cashews, soaked in water overnight in a refrigerator, then rinsed before use, or, instead, use 1 cup light canned coconut milk
- 2 dates, pitted
- ½ cup Bailey’s Almande vegan liqueur
- 1 tsp. vanilla
- ¼ cup of almond milk
- ¼ cup chocolate chips, melted and set aside

Instructions:
- Blend all ingredients, except for the melted chocolate chips, until creamy. Split the mixture in half. The melted chocolate chips should be stirred into one half, creating a chocolate and a vanilla version of the cream. I

ngredients for the whipped cream topping:
- 1 can full-fat coconut milk
- 2 Tbsp. maple syrup

Instructions:
- Blend together.

Assembly:
- Crush chocolate wafers into the bottom of a parfait glass, then spoon alternate chocolate and vanilla layers of cream into glass.
- Add whipped cream onto top.
- Serve chilled.