It’s difficult to have a sweet tooth if you are a vegan, have a gluten allergy, or are following a clean diet. Even though it's easier to find vegan dishes in most of the restaurants; however, the choices for vegan and gluten-free desserts in a bakery still leave something to be desired. That doesn’t mean we should completely leave our cravings aside and halfheartedly choose from the limited options. If your bakery doesn’t bake your favorite cake, why don’t you make that cake? Baking does sound like a lot of work, but it’s simply following the instructions. To all our friends who are following a gluten-free diet or are vegan or both, we present to you this recipe guide that will help you immensely.

Vegan & Gluten-Free Red Velvet Cake

Ingredient List:

For the cake:

• 1 ⅛ cup raw beetroot, chopped (140 grams)
• 2 ⅓ cups gluten-free self-raising flour (280 grams)
• 1 ⅕ cups raspberries (175 grams)
• 2 teaspoon gluten-free baking powder
• 1 teaspoon cream of tartar
• 175 grams vegan butter, plus extra for greasing
• 450 grams caster sugar
• 1 teaspoon vanilla extract
• Egg replacer powder, equivalent to 4 eggs (or about ¼ cup (65g) applesauce)
• 1 cup soya milk (225 ml)
• 2 tablespoon apple cider vinegar
• 3 tablespoon cocoa powder
• 1 teaspoon xanthan gum

For the toppings (optional):

• Fresh raspberries
• Fresh strawberries
• Fresh blueberries

For the filling:

• 25 grams vegan butter
• 2 ½ tablespoons soya milk
• 2 tablespoon freeze-dried strawberry pieces
• 150 grams fresh strawberries
• 25 grams white vegetable shortening
• 55 grams vegan cream cheese
• 375 grams icing sugar, plus extra for dusting
• 1 teaspoon vanilla extract

Process:

1. Grate, peel and trim the beetroot before adding it to the food processor bowl along with the raspberries. Blend till it's smooth.
2. Preheat your oven to 180°C (350°F). Line two 20cm/8-inch sandwich tins with baking paper and grease them. As directed on the package, prepare the egg substitute in a small bowl and beat with a fork for one minute until bubbly. Skip if using applesauce.
3. In a measuring jug, combine the soy milk and vinegar, then leave aside to curdle. Using a wooden spoon, mix the flour, baking powder, xanthan gum, cocoa powder, and cream of tartar in a large mixing bowl. Whip the margarine and sugar in another bowl, then whisk in the egg substitute and vanilla extract.
4. Add the margarine and milk mixtures to the dry ingredients and stir until well combined. Add the beetroot and raspberry purée, and use a wooden spoon to mix until everything is well blended.
5. Using a spatula, smooth the tops of the mixture after spooning it into the prepared tins. A skewer put into the cakes should come out clean after 25 to 30 minutes of baking in a preheated oven. Transfer to a wire rack and allow to cool fully.
6. Beat the cream cheese, margarine, and vegetable shortening with the vanilla and icing sugar to create the filling. Although using a food mixer is the most convenient option, you can instead use a fork in a large mixing bowl. If essential, add a small amount of soy milk.
7. Add the freeze-dried strawberry chunks and whisk until the mixture is smooth.
8. Spread the filling over the bottom layer of the cake. Slice the fresh strawberries in half and press them into place on top of the icing layer. To serve, sandwich with the second layer of cake and sprinkle with powdered sugar. You can top the cake with fresh raspberries, strawberries, and blueberries (optional).

Coffee Chocolate Ice Cream

Ingredients:

• 2 large ripe frozen bananas
• Cacao nibs (optional, for serving)
• 2 tablespoons cacao powder (or cocoa powder)
• 2 teaspoon espresso powder (or you can substitute it with strongly brewed coffee, make sure to add it slowly in that case)
• 2 tablespoons dairy-free milk only if needed (optional)
• Sliced banana (optional, for serving)

Process:

1. Add the cacao powder, espresso powder (or strong-brewed coffee), and frozen ripe banana to a high-speed blender or food processor. Pulse on high until smooth and creamy. Turn off the motor and give it a minute or two to rest if it is beginning to overheat, then continue. Blending on high and scraping down sides as necessary should be possible if you're using a food processor.
2. Add a small amount of dairy-free milk to help blend it if you are experiencing difficulties. Just watch how much you add because too much can make it runny.
3. Add extra cocoa or cacao powder for chocolate flavor, or your preferred coffee powder or espresso for a stronger coffee flavor, and taste and adjust the flavor as necessary.
4. Add sliced banana for extra texture or cacao nibs for a little crunch. Savor it right away if you wish to. For optimal results, freeze leftovers in an ice cube tray; they can be kept for up to a month in the freezer.

Vegan Snickerdoodles

Ingredients:

• ½ cup vegan butter
• 1 ½ gluten-free 1:1 baking flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• ¾ cup granulated sugar
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 5 tablespoons cinnamon
• 5 tablespoons granulated sugar

Process:

1. Prepare by lining two baking pans with silicone mats or parchment paper.
2. Mix the dry ingredients. Whisk the flour, baking soda, and cream of tartar in a big bowl and set it aside.
3. Now, combine the wet ingredients. Beat the sugar and softened butter in a medium mixing bowl with a hand mixer until frothy, about 3 minutes. Next, whisk in the vanilla and applesauce until smooth.
4. Prepare the cookie dough. Using a silicone spatula, fold in the dry ingredients until the flour is just blended into the dough.
5. Put the snickerdoodle dough in the refrigerator and let it cool for half an hour. Preheat the oven to 350 degrees Fahrenheit while the dough chills. In a small bowl, combine the sugar and cinnamon.
6. Using a cookie scoop or your hands, mold the dough into 1.5-tablespoon balls when you're ready to roll it out. Using a spoon, evenly distribute the cinnamon sugar on one snickerdoodle dough ball or roll it in. Transfer it to the baking sheet and continue with the other dough. Depending on the size of the cookies, you should obtain 12 small cookies.
7. Bake the cookies in the oven for 8 to 10 minutes, or until they are spread out and have a little puff on top.
8. The pan should then be taken out of the oven and gently tapped on the counter a few times.
9. Allow to cool for 10 minutes on a cooling rack before serving to allow the cookies to firm.
10. Keep in the refrigerator for a week, the freezer for up to a month, or on the counter for up to three days.