Vegetarian Awareness Month Desserts

Apple or Blueberry Cobbler

Yield: 6-8 servings

This could easily be called ‘Fruit Cobbler,’ as it invites the inclusion of any berry or fruit, such as apples or peaches. Because I love biscuits and berries so much, this is one of my favorite desserts.

Ingredients: Cobbler Biscuit Dough

  • 1-1/3 cups (165 g) unbleached all-purpose flour
  • 3 tablespoons (40 g) granulated sugar, divided
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons (70 g) non-hydogenated, nondairy butter, melted
  • 1/2 cup (120 ml) nondairy milk
  • 1-2 tablespoons (15 to 30 g) nondairy milk or 1 to 2 tablespoons
    (14 to 28g) melted non-dairy butter, for brushing on top of dough
  • 1 tablespoon sugar (for brushing on top of dough)

Ingredients: Filling

  •  4-5 cups (580 to 725 g) blueberries or chopped apples
  • 1/2 cup (100 g) sugar
  • 2 tablespoons (15 g) unbleached all-purpose flour
  • 1 teaspoon grated lemon or lime zest (optional)

Preheat the oven to 375° F (190° C or gas mark 5). Have ready an ungreased 8- or 9-inch (20- or 23-cm) square baking pan or 8 x 10-inch (20 x 25-cm) rectangular baking pan at least two inches (5 cm) deep.

To make the biscuit dough, combine the flour, 2 tablespoons (26 g) of the granulated sugar, the baking powder, and salt. When completely combined, add the nondairy butter and the 1/2 cup of milk. Stir just until you form a sticky dough. Set aside.

To make the filling, wash and pat dry the blueberries or other fruit. In a large bowl, combine them with the sugar, flour, and lemon zest, if using. Spread evenly in the baking dish.

Using a tablespoon, scoop the dough over the fruit. There will be just enough to cover the fruit. Either leave the dough in shapeless blobs on the fruit or spread it out. Brush the top of the dough with the remaining 1- to 2 tablespoons of milk or butter and the 1 tablespoon of sugar. Bake until the top is golden brown and the juices have thickened slightly, about 45 to 50 minutes. Let cool for 15 minutes before serving.

Reprinted with permission from The 30-Day Vegan Challenge by Colleen Patrick-Goudreau

Chocolate Cake

Yield: One 9-inch cake (23-cm) or 8 cupcakes. Double the recipe for a layer cake or a bundt cake.

This chocolate cake might be the easiest cake in the world to prepare, and itís incredibly versatile, lending itself to a layer cake, bundt cake, or cupcakes. Though this is a pretty common recipe, I want to give credit to Jennifer Raymond, for it was in her cookbook The Peaceful Palate that I first saw it.


  • 1-1/2 cups (188 g) unbleached all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup (30 g) unsweetened cocoa powder
  • 1-1/2 teaspoons vanilla extract
  • 1/3 cup (80 ml) canola oil
  • 1 tablespoon white distilled vinegar
  • 1 cup (235 ml) cold water

Preheat the oven to 350° F (180° C or gas mark 4). Lightly oil a Bundt pan, 9-inch (23 cm) springform pan, or muffin tins.

Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of your dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean. If making cupcakes, check for doneness after 15 minutes.

Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting with Chocolate Frosting (see below) or with Buttercream Frosting. You may also dust with sifted confectioner’s sugar and top with fresh raspberries.


Chocolate Frosting

Yield: Enough for one 9-inch (23-cm) cake or 8 cupcakes

A chocolate lover’s dream! Though many of the commercial brands of frosting are ‘vegan,’ they’re also made with unsavory ingredients, such as partially hydrogenated oil or high-fructose corn syrup. This recipe is as easy as it is delicious.


  • 1/2 cup (112 g) non-hydrogenated, nondairy butter, softened
  • 3 cups (300 g) powdered (confectioner’s) sugar, sifted
  • 1/3 (42 g) cup cocoa, sifted
  • 1 teaspoon vanilla or 1/2 teaspoon peppermint extract
  • 3-4 tablespoons (45 to 60) water or nondairy milk

With an electric hand mixer, cream the butter until smooth. With the mixer on low speed, add the sugar, and cream for about 2 minutes. Add the rest of the ingredients, and turn the mixer to high speed once all the ingredients are relatively well-combined. Beat on high speed until frosting is light and fluffy (about 3 minutes). Add l or 2 tablespoons more milk if it’s too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 weeks. Re-whip before using.

Reprinted with permission from The Joy of Vegan Baking by
Colleen Patrick-Goudreau

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