No egg needed to make this summery peach upside down cake. Caramelized peaches crown a beautiful, moist cake that’s easy to make gluten-free, if needed. It’s also naturally soy-free and nut-free!

It’s peach season! Make the most of succulent summer peaches with this tender, moist peach upside-down cake.

This is a simple upside-down cake, adapted from my pear upside-down cake. I use fresh summer peaches with a touch of vegan butter and brown sugar to help them caramelize as they bake with the cake in the pan. If fresh peaches aren’t looking good where you are, you can use plums or use canned peaches, or other stone fruits in this cake.

Peach upside-down cake is absolutely delicious topped with a big scoop of vegan vanilla ice cream or coconut whipped cream.

Why You’ll Love Peach Upside-Down Cake

• tender vanilla cake studded with succulent summer peaches
• peaches caramelize right in the baking pan, no need to cook them on the stove
• easily made gluten-free
• naturally soy-free and nut-free

Continue reading: Peach Upside-Down Cake (soy-free, nut-free with gluten-free option)

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These super easy almond butter brownies have only 6 ingredients with no added oil and taste incredibly decadent. Packed with rich chocolate, creamy almond butter, and maple syrup for sweetness, soy-free. Options for gluten-free, and nut-free.

I mean, what’s not to like about all of this ooey, gooey, chocolatiness! These brownies with creamy almond butter are perfect just five to 10 minutes after you pull them out of the oven. If you want them to slice more cleanly, just let them cool for a bit longer.

These brownies are chewy and decadent. Almond butter gives them more texture and chewiness. The brands of almond butter might affect the texture a bit. You want to underbake these brownies for the best result.

There’s limited binding in these brownies as almond butter is gluten-free and there’s barely some flour, they will be a bit more soft and gooey. Lift the slices delicately, so they don’t fall apart on you. I like them as a scoop-and-serve warm brownie topped with vegan vanilla ice cream or with whipped coconut cream.

Store them on the counter in a closed container for up to a week. To serve, I do recommend warming them up in the microwave or the oven just a bit, because they taste the most fudgy and decadent when they’re warm. The almond butter gives them more texture than your conventional brownies, which works best when it’s warm.

The sweetness of these brownies depends on the sweetness of your almond butter (or alternative nut or seed butter) and your chocolate chips. If you like your brownies on the sweeter side, you can add a little extra sugar to the batter.

Why You’ll Love Brownies with Almond Butter

• rich, fudgy brownies with no added oil
• batter comes together in just one pan
• refined sugar free and refined oil free
• easily made gluten-free, soy-free, and/or nut-free

Continue reading: Almond Butter Brownies (6 ingredients, gluten-free option)

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An easy, vegan peanut butter cake with decadent chocolate peanut butter glaze on top is a show-stopping dessert. This is the ultimate, moist peanut butter cake! (blender cake, ready in 25 minutes, soy-free and gluten-free options). This recipe was first published on Dec 8, 2016.

This peanut butter sheet cake is super easy and moist. And you can make the batter in the blender! Using the blender method, it takes only 5 minutes to get everything together. You can make the peanut butter cake batter in a bowl, if you prefer.

Whip up the 5-ingredient chocolate glaze or make a peanut butter frosting while the cake bakes. When the cake is cool, you’re ready to frost and serve. 

This Moist peanut butter cake is amazing as-is or with a glaze or frosting. It’s also a versatile recipe! Use any nut butter of choice, like almond or cashew butter.

The chocolate glaze is just vegan chocolate chips, non dairy milk, coconut oil, and peanut butter. It comes together quickly in a pan on the stovetop while the cake is baking and cooling.

Add some chopped peanuts to the batter for crunch. You can also add dried fruits or chocolate chips to the cake!

Why You’ll Love Peanut Butter Cake

• moist, fluffy peanut butter cake
• rich chocolate peanut butter ganache topping
• quick and easy cake batter you make in the blender
• sub nut butter of choice, like almond or cashew butter or sun butter for nutfree
• easy to make soy-free and/or gluten-free

Continue reading: Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze

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Make the most of strawberry season with this amazing strawberry mousse cake! It is jam packed with sweet-tart strawberries with a thick layer of rich strawberry mousse and strawberry compote on top.

If you need a show-stopping dessert, this strawberry mousse cake is here for you, especially if you don’t like everything chocolate. This is a very vibrant and summery cake with berries added in 3 ways!! Fresh strawberries, strawberry compote, and a velvety strawberry mousse. Make my simple vanilla cake. Make some quick compote on a skillet. Blend up the mousse right in the blender! Layer, refrigerate, and slice!

The base is a thin layer of cake that you top with this really thick strawberry mousse layer and fresh strawberries and then you top the whole thing with this incredible strawberry compote. It just is mind-blowingly delicious. 

You can make the cake using whatever pan you have. I used a six-inch cake pan and also used a cake collar. You can just use your tall six-inch pan and pour the mousse in, if you don’t have a cake collar. You can also use a regular-sized eight-inch cake pan, and it will fill up the mousse to the top. It’ll be a thinner layer of the mousse, but it’ll still be plenty of strawberry mousse on top, because the cake layer will be thinner as well.

If you do use a regular pan instead of the cake collar, just make sure to line it with parchment before you pour in the mousse, so that it’s easy to take everything out. This cake is summery, refreshing, kind of like an ice cream mousse cake and decadent. Let me know if you try this and don’t forget to review the recipe!

Why You’ll Love Strawberry Mousse Cake

• gorgeous cake with so much strawberry flavor!
• creamy strawberry mousse made in the blender, no cooking needed
• sticky-sweet strawberry compote topping
• easy to make soy-free, nut-free, and gluten-free

Continue reading: Strawberry Mousse Cake (vegan, gluten-free option)

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These vegan peach pancakes are like an upside-down cake that you can eat for breakfast! The vegan pancakes are light and fluffy with tender, sweet, caramelized peaches hiding under each one.

These are fluffy, simple pancakes, but I level them up by adding a layer of peaches and brown sugar on one side, so they are a peach upside-down cake kind of pancake. The peaches cook down and caramelize with the brown sugar, making this a decadently delicious breakfast.

This recipe is so versatile! You can make these gluten-free by using my gluten-free almond flour pancakes instead of the regular flour pancake batter here. Follow the same process for adding peaches to one side. 

You can also make these with other thinly-sliced fruit, such as pineapple, pear, apple, orange, etc. Or, you can make them into a plain pancake by omitting the fruit and the brown sugar and just cooking the batter. 

Why You’ll Love these Peach Pancakes

• fluffy pancakes with caramelized peaches
• easy, 30-minute breakfast or brunch
• so versatile! Use other fruits or make it gluten-free.
• naturally nut-free and soy-free as long as you use nut-free or soy-free non-dairy yogurt, butter, and milk as needed.

More Vegan Pancakes

• Sheet Pan Pancakes
• Banana Oat Pancakes
• Coffee cake Pancakes
• Cinnamon Roll Pancakes

Continue reading: Peach Upside-Down Pancakes (nut-free, soy-free with gluten-free option)

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Crisp on the outside, fudgy on the inside almond butter blondies with decadent chocolate chips are the quick and easy one-bowl dessert you’ve been looking for!Just 8 main ingredients, 15 minutes to whip them up in just 1 bowl. Serve with a dollop of your favorite vegan ice cream. This recipe was first published on feb 20, 2015. It has been updated with new pictures, write up and video.

These amazing, fudgy vegan almond butter blondies only take 15 minutes to whip up in one bowl. After mixing, you just pour them into a baking pan and bake to perfection.

This blondies recipe is lightly sweetened, fudgy, and buttery, with flavors of vanilla and cinnamon. Use other flours or gluten-free flour blend of choice. If you are using a whole grain flour to replace the white flour in this recipe, add 1 to 2 tablespoons less than the mentioned quantity, and add more only if the mixture is too wet. 

Not only are almond butter blondies delicious and easy to make, the batter is free from added refined oil! If you want to make them completely oil-free, use cacao nibs in place of the chocolate chips.

They’re also refined sugar-free, since we sweeten these blondies with coconut sugar, which gives them such a nice flavor.

Why You’ll Love Almond Butter Blondies

• crisp, butter, and fudgy with flavors of cinnamon and vanilla
• lots of decadent chocolate chips
• one-bowl batter takes only 15 minutes to mix
• easy to make soy-free and even nut-free

Continue reading: Vegan Almond Butter Blondies with Chocolate Chips (1 bowl, soy-free, nut-free option)

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These Zucchini rolls are like lasagna roll ups, filled with delicious herbed sun-dried tomato tofu ricotta , all nestled in a pan with bubbly tomato ragu. They looks so pretty! And No watery mess!

You Must Make These Zucchini Lasagna Rolls! No need to sweat or squeeze the zucchini needed, just spread the cheese mixture, roll and nestle in the sauce and bake! Great texture, just perfect comfort food! Unlike zucchini lasagna bake that needs a lot of steps, and can still give you limpy or watery result, these rolls bake up perfectly, are versatile and also easy to serve!

This is a really beautiful dish which you can serve at parties or for a fancy dinner. It’s also relatively easy to make. The only time consuming part is rolling up the zucchini slices. But unlike pasta, there’s no pre-cooking to do. Just use a peeler to slice your zucchini into long, skinny pieces.

You can use pre-cooked lasagna sheets in this as well, if you don’t want to use zucchini.

The vegan ricotta-style filling is also easy to make. It has amazing flavor with the herbs and sun dried tomato. Just add everything to a bowl, and mix and mash to make the filling. It comes together super quickly! 

Spread that creamy filling into the zucchini, and roll it up. It doesn’t even have to be perfectly spread out. Roll the zucchini up, and place into a baking dish with some pasta sauce, then top it with vegan cheese and bake. I add some veggie grounds(vegan ground meat substitute) to the pasta sauce and it all bakes at the same time to make this meaty ragu. Use lentils or just omit for variation.

These zucchini lasagna rolls come out so pretty, and they’re fun to serve and eat.

Why You’ll Love Zucchini Rolls

• beautiful appetizer or entree for a party or fancy dinner
• tender zucchini around a cheesy vegan ricotta-style filling with beefy tomato sauce and creamy vegan cheese on top
• fun to make and to eat!
• naturally gluten-free with nut-free and soy-free options

Continue reading: Zucchini Rolls with Herbed Sun dried tomato ricotta (gluten-free with soy-free and nut-free options)

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Vegan Baked French Toast Casserole is an easy-to-make morning breakfast bake the whole family will love! Pieces of bread are covered in homemade vanilla and almond-kissed vegan cashew custard, topped with a brown sugar cinnamon topping, and fresh blueberries.

Into the oven it goes until the French Toast is baked to perfection! Enjoy this baked french toast casserole fresh out of the oven with some fresh custard and fruit.

What I love most about this recipe? No sweating over the stove flipping each piece of bread. Instead, everything is spread into a casserole dish and baked. Less active time in the kitchen!

Make sure to pick decent bread. You might want to go for something a bit more artisanal and sturdier. Steer clear of the soft everyday sandwich bread and anything that’s too fresh. We want at least one day-old slices. I like to use ciabatta, not too sour sourdough, baguette, French bread or homemade white sandwich bread  or wheat sandwich bread.

Change up the fruit as you like with raspberries, cranberries, banana etc. make ahead by prepping the casserole with the toasts and the custard and bake when needed!

More vegan breakfast casseroles:

• Eggs Benedict Casserole
• Peanut Butter And Jelly Baked Oatmeal
• Mexican Egg Casserole
• Savory Pizza Oatmeal Bake Vegan
• Apple Pie Baked Oatmeal
• Snickers baked oatmeal

Have wonderful and restful break you all. Sending lots of love your way especially since many of us are struggling for various reasons.

Continue reading: Vegan Baked French toast

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These cute little vegan peanut butter chocolate tarts look super impressive but are also surprisingly easy to make. If you love chocolate and peanut butter, you will love these vegan mini desserts.

The filling is creamy and dreamy and the crust is just the right amount of chocolate and crisp. Together they are a match made in flavor and texture heaven.

These are perfectly decadent yet super simple! It all starts with a gluten-free chocolate crust made with almond and oat flour. Once baked, the crust is filled with a creamy rich peanut butter filling and topped with some melted chocolate and roasted peanuts! This is what dreams are made of!

You can decorate them any way you want! For something more elegant, go for a spiderweb design. In the tips section, I tell you how to do it. For peanut-free you can cashew butter and roasted cashews.

Why you will love these tarts

• Because peanut butter and chocolate! Need I say more
• they are mini!
• They are Glutenfree
• there’s no added oil
• They are easy to make!

More Peanut Butter Desserts

• Snickers Peanut Butter cups
• Vegan Peanut Butter Mousse
• Peanut Butter Cup Chocolate Bark
• Vegan Peanut Butter and Jelly Cake or Bread
• Peanut Butter And Jelly Baked Oatmeal
• Chocolate Peanut Butter Ice Cream Popsicles

Continue reading: Vegan Peanut Butter Chocolate Tart

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Continuing with amazingly delicious Indian recipes and converting them to casseroles! Navratan korma:  This saucy nutty multi texture dish is a personal favorite of mine and perfect for festive occasions. It usually takes multiple steps and pans. But With this 1 casserole version, it is much easier to make on a weekday.

In the Hindi language, ‘Nav’ means nine and ‘ratan’ means a jewel. So the English translation of navratan korma is nine jewels, which in the dish mean nine main ingredients(not including spices :)). Korma or kurma (South Indian version) comes with various sauces and textures and is a dish that is traditionally made with cream or yogurt, nuts, and seeds. Navratan Korma also has pineapple and pomegranate. Kurmas are lighter and often feature coconut, poppy seeds and other ingredients.

This thick and creamy white Korma is preferred in Indian restaurants in India and some more traditional/authentic restaurants outside of India. Indian restaurants anywhere else in the world can serve either the cream version or a tomato cream version.

I use tofu and veggies in this Korma. It gets baked, not cooked so it is super hands-off. The baked version reduces the steps and the pans needed significantly. We bake the veggies and the sauce ingredients together in one casserole dish and then add the cream base ingredients and mix it in and bake again and done! When making this on a stovetop, you’d have to toast the spices, make the sauce separately, cook the veggies separately, and then mix everything and cook again, then toast nuts in another pan for garnish.

I add a touch of tomato purée to add a hint of color and to cut the overall heavy creamy flavor with a bit of tang. Read the recipe notes for most substitution questions.

This recipe is adapted from the white Navratan Korma from my Indian kitchen cookbook. 

Why you will love this vegan Navratan Korma!

• all the authentic flavor and less work
• It’s baked in 1 Dish! When made on stovetop, you’d have to toast the spices, make the sauce separately, cook the veggies separately, and then mix everything and that means several pans
• Its rich and decadent and perfect to serve for special occasions
• its not spicy hot. It’s a creamy sweet curry
• Serve it with my stuffed Naan for a memorable meal
• You can add more tomato purée for a creamy Tomato korma
• Change up the veggies for variation. Use chickpeas to make soyfree
• You can make it without nuts! See recipe notes
• You can make it without onion and garlic , see recipe notes

MORE INDIAN COMFORT FOOD

• Baked tofu makhani 
• Baked Madras curry Tofu
• Baked vegetable Curry Casserole
• Baked Balti Veggies
• Butter Tofu
• IP Tikka Masala Simmer Sauce
• Tofu in Spinach Curry
• Vegetable Jalfrezi

Continue reading: Vegan Navratan Korma (Vegetables with luscious White Korma Sauce)

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