The Hamptons Vegan

Living the Vegan Lifestyle

desserts

Hot Fudge Sauce is Freaking Fantastic and Easy

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hot fudge sundae
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This hot fudge sauce is one of the very best new recipes I’ve found and I’m obsessed with it!

This rich chocolatey dream sauce is velvety smooth. Plus, when poured on cold vegan ice cream, it becomes chewier and thicker as all good hot fudge sauces do. It is just so freaking good.

Therefore, you must try this one!!

Simple Steps

So, this is not only decadently delicious but so very easy to make! It’s the answer to the question, “what can I have for dessert to satisfy my sweet tooth tonight?”

And you can keep these ingredients on hand for when those late-night cravings attack. So, no more schlepping off to the store to buy another box of accidentally vegan Oreos or some Hershey’s syrup to doctor up your vegan ice cream sitting in your freezer.

Yes, we love those treats too but this is so quick and easy and so much better, it’s totally worth the make.

hot fudge sauce ingredients
cooking the hot fudge
pouring the hot fudge sauce

And A Hot Fudge Sauce Bonus!

And here’s the reward for making this intoxicating recipe: you’ll have leftovers!! Because this makes about two cups of creamy chocolatey amazing hot fudge sauce. After your satisfying bowl of hot fudge sundae, you’ll look over at that pan full of fudge sauce and start to ask yourself, “what else can I eat with this chocolate sauce?”

Then let me give you some ideas! How about on a cake? Or for dipping fruit like strawberries or bananas! Perhaps cookie dunking? Add it to a milkshake! And if you like an occasional chocolate chip pancake breakfast, how about drizzling on to the pancakes for a special treat?

I’m sure there are many ways to use hot fudge sauce. Let your imagination go! And most of all, enjoy all that chocolatey goodness that you can make again and again now that you have this awesome recipe for your files.

Don’t lose this one, it’s a keeper!!

hot fudge sauce
thehamptonsvegan

Freaking Fantastic Easy Hot Fudge Sauce

So Chocolatey Good!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8
Course: Dessert
Ingredients Method

Ingredients
  

  • 1/2 cup brown rice syrup
  • 1/3 cup non dairy milk
  • 1/3 cup coconut oil
  • 1/3 cup cocoa powder
  • 1/4 cup organic sugar
  • 1/8 teaspoon salt
  • 1 cup non dairy chocolate chips
  • 1 teaspoon vanilla

Method
 

  1. In a medium saucepan, add brown rice syrup, non dairy milk, coconut oil, cocoa powder, organic sugar and salt. Stir to combine. Heat on medium and bring to a boil. Simmer about 5 minutes, whisking continuously.
  2. Remove from heat and add in chocolate chips. Stir vigorously until melted and then add the vanilla and stir in. Mixture should be shiny and smooth. If too thick, add more non dairy milk, a tablespoon at a time, if necessary.
  3. Sauce will thicken as it cools. Store in refrigerator for up to at least a week and when ready to use, heat gently to soften.
  4. * I store my leftover sauce in a microwavable glass container to reheat in microwave, stirring after 20 second intervals. Or place glass jar in a pan of water and gently heat on low on stove.

The Perfect and Easy Peanut Butter Cookie!

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peanut butter cookies

Do you love peanut butter? Are you craving something sweet but don’t want to spend too much time in the kitchen? We’ve got you! This is the peanut butter cookie recipe you need! It’s break time for the perfect peanut butter cookie!

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But wait, it gets better! It’s gluten-free!

From simple ingredients to no oil, no gluten, and no dairy, it’s a beautiful thing. This cookie recipe is not your average cookie recipe. Why? Because it’s easier and a bit healthier, too! WIN!

This is the cookie of possibilities

peanut butter cookie and soymilk

Because it’s versatile, as well! Additionally, many ingredients are interchangeable.

So if you don’t have oatmeal or don’t need it to be gluten-free, you can use all-purpose or whole-wheat flour. And if you like crunchy peanut butter more than creamy, use that! But wait, you don’t like peanut butter? Okay, no worries, use almond butter. Oh no! But what if you’re out of non-dairy milk? Then, no problem because you can substitute water instead. Therefore, no reason not to make these cookies. Now, how easy is that?

But we’re not done yet! Because there are more possibilities for these peanut butter cookies:

Try mixing in chocolate chips, or sandwich a spoonful of jelly or chocolate ganache between two peanut butter cookies! Then how about a frozen peanut butter sandwich cookie filled with non-dairy vanilla ice cream?! Or, you can just go all out with the new Ben & Jerry’s Non-Dairy Phish Food between those perfect peanut butter frozen cookies!

But, how easy is it?

Well, it’s a one-bowl recipe, so no excuses not to jump up and go try out this recipe right now!

We love this easy concoction that tastes like so much more effort than it really is.

And we bet you will as well.

peanut butter cookie close up

If you need more reasons to make the possible peanut butter cookie:

Yes! We can help you with that!

  1. January 24- National Peanut Butter Day

2. April 2- National peanut butter and jelly day

3. June 12- National peanut butter cookie day

4. August 4- National Chocolate Chip Cookie Day (just add chocolate chips!)

5. September 13- National Peanut Day

6. December 4- National Cookie Day

Or is a pile of good books calling your name? That’s our reason #7! Then just add a cookie on top!

peanut butter cookie on books

COOKIE CHOICES

However, if you are still thinking you’re not really feeling a possible peanut butter cookie, you could always whip up a batch of our Classic Chocolate Chip Cookies,

chocolate chip cookies

Or how about our Happy Half Moon Cookies?

half moon cookies

Lastly, if you still want a sweet treat, but maybe not a cookie, just an easy, quick dessert, our Somethin- Somethin- Snack Cake will be perfect!

chocolate snack cake
Chocolate snack cake

© thehamptonsvegan 2017-2025 all rights reserved

peanut butter cookies
thehamptonsvegan

The Perfect Peanut Butter Cookie

The quick, easy, versatile and delicious peanut butter cookie.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup creamy natural peanut butter can use crunchy peanut butter
  • 1 cup brown sugar
  • 3/4 cup oat flour grind oats into oat flour in a dry high speed blender or use store bought. Can sub with all purpose flour.
  • 1/3 cup non dairy milk or use water
  • 1 Tablespoon ground flax seed can omit but helps with binding
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

Method
 

  1. Preheat oven to 350 F. Line a baking sheet with parchment paper for ease in removal.
  2. In large mixing bowl, cream peanut butter with brown sugar.
  3. Add non-dairy milk (or water) and vanilla and mix in.
  4. Add in oat flour, ground flax seed, baking soda and salt and mix together into a dough. (see note*1)
  5. Drop roughly 2 tablespoons of dough per cookie onto parchment lined baking sheet. Using fork, make a criss cross pattern on each cookie, pressing gently.
  6. Bake in preheated oven for about 10 minutes, then remove from oven, to cooling rack. Let cool 10-15 minutes before removing from cookie sheet.(see note *2)

Notes

*1- Depending on your peanut butter or choice of flour, elevation, etc, if the dough is too crumbly and doesn’t come together, add a bit more water or non dairy milk, a tablespoon at a time until it forms a dough. If, however, it is too wet, add a bit more oat or alternate flour. 
*2- May need longer than 10 minutes, depending on size of cookies, etc. so add a couple minutes more if they are very mushy. However, they will set up further after cooling so better underdone than overdone unless you want a really crunchy cookie.

The Best Classic Chocolate Chip Cookie

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The Classic Chocolate Chip Cookie. Ahhhh.

Just those words can make your mouth water if you’re a lover of the chocolate chip cookie the way our family is.

Because it’s all about the brown sugar and the rich gooey melted chocolate. And the slightly crispy outside with the soft lush center. So, hand’s down, it’s one of the most satisfyingly delicious cookies ever created if you ask us!

And wouldn’t you know it, we made a business around our favorite cookie a while back, too! Oh yes, we love it that much!

And although we’ve taken a break from our cookie business, we’d like to share this secret recipe with you. (Because we’re all about sharing the love of vegan food.)

Chocolate Chip Cookie Memories

So, our chocolate chip cookie love goes way back. And I’ve mailed this sweet treat to Buffalo New York, New York City, Central Florida, Spokane Washington, Southern California, and Austin, Texas.

Also, I’ve made them in mini form, tart pan size, and even 100 teeny tiny cookies for the 100th day of school celebration.

Here’s one in a heart-shaped pan:

…With a chocolate cookie heart inside that Alecia made!!

And look! Here’s our big 5-ounce size from Ma’s Cookie Cartel:

(the cookie with a heart!)

No big surprise, this year I also decorated my son’s cake with chocolate chip cookies! Here is the cake recipe I used, too! And this simple frosting is the perfect topper!

chocolate chip cookie cake

We’ve incorporated our favorite cookie into birthday celebrations, holiday parties, and gifting.

So, as you may suspect, our favorite classic chocolate chip mixing bowl comes out on snow days, summer vacations, sleepovers, welcome home events, and many, many “just because” moments, as well.

The business of vegan cookies

However, after switching to a vegan way of living, the thought of how to create a similar-tasting cookie, to what we were accustomed to seemed daunting.

But it turns out, it wasn’t complicated at all! Because just a substitute for butter and eggs was really all that was necessary. Also, make sure the chocolate chips are dairy-free too.

So you should have no trouble finding the ingredients to make this anytime treat. And the aroma of these gems as they’re cooking is a heavenly treat as well!

Now let’s assemble the supplies, pop on a baking playlist, and whip up a batch of these beauties!

Yummy!

©the hamptons vegan 2017-2025 all rights reserved

Ma's Cookie Cartel Cookies
thehamptonsvegan

Classic Chocolate Chip Cookie

A Vegan Version of the old-fashioned classic chocolate chip cookie
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Dessert
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 2 1/4 cups all purpose unbleached flour ( 306 grams)
  • 1 teaspoon baking soda (6 grams)
  • 1 teaspoon salt (6 grams)
  • 1 cup vegan butter (227 grams) or substitute vegan shortening or a combination of both
  • 1 cup brown sugar (220 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 2 Tablespoons ground flax seed (12 grams ground flax seed) mixed with 6 Tablespoons water (2.8 oz), set aside to gel for 5 minutes
  • 2 teaspoons vanilla (0.8 oz)
  • 3/4 cups chocolate chips (130 grams) or more if not using optional nuts
  • 3/4 cup chopped walnuts (90 grams) optional

Method
 

  1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  2. In a medium sized mixing bowl, whisk together flour, baking soda and salt.
  3. In a large sized mixing bowl, cream butter (or butter and shortening). Add brown and granulated sugar and beat very well. Then add in the ground flax mixture and vanilla and beat until light and well blended.
  4. Add flour mixture to large bowl of wet ingredients. Blend to incorporate alltogether.
  5. Add in chocolate chips and walnuts if using. Fold into batter.
  6. Drop by cookie scoop or about 2 tablespoons per cookie onto parchment lined baking sheet.
  7. Bake approximately 8-10 minutes. Remove from oven and place baking sheet of cookies onto a cooling rack for about 3 minutes, then transfer off baking sheet to cooling rack to finish cooling. Store in air tight container.

The Hamptons Vegan’s Holiday Menu For All Time

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It’s that time of year again!

It’s time for celebrations, get togethers, parties and all kinds of holiday fun! But don’t forget the holiday menu!

So while you’re planning, we’re here to help. We’ve included all the dishes you know and love, but in vegan form. All the more reason to love them! So enjoy our vegan holiday menu and select the dishes you want to make this year, and for years to come. We wish you the very best, this holiday season, and always.

Holiday Menu

Champion Corn Chowder

Meaningful Moments Mashed Potatoes

Sensational Stuffing

Marvelous Mushroom Gravy

Game Changer Green Bean Bake

Appealing Acorn Squash

Simply Sweet – Sweet Potatoes

Crazy Quick Cranberry Sauce

American Apple Pie for the World

Pumped Pumpkin Pie

vegan corn chowder
Champion Corn Chowder
Mashed Potatoes for the Hampton's Vegan Holiday Menu
Meaningful Moments Mashed Potatoes
STUFFING PREPARATION for the Holiday Menu
Sensational Stuffing
vegan mushroom gravy for the Holidays
Marvelous Mushroom Gravy
Green Bean Bake for Thanksgiving and more
Game Changer Green Bean Bake
Acorn Squash
Appealing Acorn Squash
Sweet Potato Casserole for the Hamptons Vegan Holiday Menu
Simply Sweet – Sweet Potatoes
Cranberry Compote
Crazy Quick Cranberry Sauce
Apple Pie for all
American Apple Pie for the World
vegan pumpkin pie
a slice of pumped pumpkin pie with cocowhip topping

These holiday favorites will be on our table with the addition of green peas, roasted brussel sprouts and biscuits.

We’ve also added purchased turkey substitutes from Tofurky and Gardein and Field Roast in years past, but one year, completely forgot to make any of those. And guess what? Nobody even missed it!

So now our favorite centerpiece on the holiday table, that takes the place of a turkey or any other meat, is a sponsorship photo of our farm sanctuary animal. (But if you desire an edible centerpiece to replace a turkey, check out this great collection.)

These celebrations are the ones I feel most thankful for. Because knowing no cruelty or death is on our table, or part of our gatherings, is truly a blessing.

Make This Beautiful American Apple Pie

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American apple pie
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What could be more American than apple pie?

Actually, it’s not that American, according to a Smithsonian article that explains how apples were brought to America with the Jamestown colonists. And a form of apple pie was introduced in Europe way back in the 1300s.

But thanks to John Chapman aka Johnny Appleseed and World War II soldiers saying they were fighting for mom and apple pie, it helped seal the deal, making apple pie an American institution.

So many apples, so little time

Today, there are thousands of apple varieties. According to one article, there are 2500 grown in the U.S., and out of those, 100 types are grown for commercial sale. Globally, there are 7500 varieties!

But even more interesting to me was something I read about a more modern-day “Johnny Appleseed.” His name is John Bunker and he’s well-known in the apple community. He’s helping to save many heritage apples from extinction while educating about better agricultural practices.

Apple Pie Apples

All this apple information increases my appreciation for this healthy fruit! And I’m now craving a juicy organic MacIntosh, (my favorite).

And if you have an opportunity to go apple picking, you should! Because there’s nothing like pulling an apple, in full bloom, directly off the tree and tasting the freshness straight from the source!

But if you find you’ve picked far more than you could eat out of hand, it’s time to make a pie!

So, when choosing the best pie apples, a NewEngland article believes the following apples make the best pie:

  • Granny Smith
  • Esopus Spitzenburg
  • Northern Spy
  • Idared
  • Pink Pearl
  • Ginger Gold
  • Golden Delicious
  • Jazz
  • Jonagold
  • Pink Lady
apples

I am in Camp MacIntosh, and always add a few into my pies with some of the other more firm varieties above. But I’ve had a lot of trouble finding them in recent years though. So is there a MacIntosh shortage?

My #1 rule when selecting apples

I always buy organic.

Because with apples ranking near the top of the EWG ‘Dirty Dozen” list, year after year, the pesticides are a deal breaker. And I will not buy them. It’s a perfectly healthy food covered in chemicals. So, No thank you.

And yes, organics cost more, but I believe it’s worth it. So I support organic farmers and I’m very grateful they are out there, doing the right thing.

Time to make the apple pie!

apple pie

This recipe is one of the first desserts I ever made. And I still have the original recipe, ripped from a magazine. It was a Family periodical from the early 80s. With the faded paper and stains, from years of use, it’s become part of my treasures. 

Thankfully, it was easily veganizable! So just swap the butter and milk for vegan versions. And after trying other recipes through the years, I always come back to this one. Because it’s a keeper.

Finally, it’s good for, not only Americans but for everyone. So it’s really as worldly as apple pie! But “as American as apple pie” still sounds right to me, too. 🙂 And coming from a place known as the Big Apple, maybe “as New York as apple pie” works too!!

Also, try some of our other pies!

Pumped Pumpkin Pie:

pumpkin pie
Can you smell the pumpkin pie spice aroma?

Scrumptious Strawberry Pie:

strawberry pie
the Scrumptious strawberry pie

©the hamptons vegan 2017-2025 all rights reserved

apple pie
thehamptonsvegan

American Apple Pie

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds of organic apples ( about 7 cups) such as a mix of Gala, Granny Smith, and MacIntosh
  • 2 vegan pie crusts
  • 1/3 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold vegan butter
  • 2 teaspoons non-dairy milk
  • 1 teaspoon coarse sugar or granulated sugar

Method
 

  1. Preheat oven to 425*F. Line a pie plate with one pie crust.
  2. Mix sugar, flour, and cinnamon together in a small bowl.
  3. Peel, core, and chop apples into chunks. Place into a large bowl. Add sugar mixture and toss to coat apples.
  4. Spread apples into pie crust, mounding in the center.
  5. Grate cold butter over apples.
  6. Cover with 2nd crust, crimping both crusts together to seal, (or press together with a fork).
  7. Brush the top of the crust with milk and sprinkle with coarse sugar.
  8. Cut about 6 one-inch slits in the top of the crust to vent steam.
  9. Bake for 25 minutes. Reduce oven temperature to 350*F and bake another 25-30 minutes longer. Cool on a wire rack.

Notes

*** Pie can be assembled, unbaked, and frozen for 1 month. Thaw, then bake as directed.

Layers of Love Cake for the ones you love

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layers of love cake
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This Layers of Love Cake is about so much more than the layers in the cake. Although speaking strictly from a dessert point of view, the layers make it pretty special and especially delicious!

I made this cake a few days ago when I desperately needed to wrap myself up in creating something new in the kitchen to take my mind off the rest of the world. I craved something to focus on, for a distraction.

Therapy baking is my coping skill

Everybody knows that to celebrate a big event (or a small accomplishment), a special dessert is a great way to do it! So we have birthday cake or anniversary, retirement, fill-in-the-blank milestone cakes. There’s also cookie treats for good grades, or job promotions, and all sorts of other happy reasons.

But I’ve found, for me, dessert-making can take a bad thing and make it a little bit better. I’m sure there are all kinds of examples why food shouldn’t be associated with making ourselves feel better. We should go for a walk or treat ourselves to something special like a manicure, massage, or whatever. And those are great ideas and a very sound philosophy to live by.

However, I still always gravitate to the kitchen whenever I am in need of a diversion or some cheering up. Because we all need to refocus at times, and this works for me.

Layers of Love Cake for the infinite layers of love for family.

layers of love cake for the ones you love

Now I’m going to try to tell you why I made this dessert the other night, if I can get through it without sobbing over my keyboard. (Because we know that means I will have to head back into the kitchen again for another distracted baking session!)

My youngest son is leaving home.

And, I have been through it three times before when my two daughters and another son left home for college and career moves. I shed a ton of tears each time they left. Yet I knew it would be okay because if they needed to, they could always come home.

But my “baby” is joining the military.

And that’s it. I can’t even say any more than that without falling to pieces.

Lots of baking in my future

So, my son ships off into his future in a couple of days, therefore, my future is easy to predict. I will be spending ungodly amounts of time in the kitchen.

Distraction, distraction, distraction.

(Along with much time spent asking my Echo Dot, “Alexa,” to play my playlists.) “Alexa, NOT Chicago Pandora Radio, Sheryl Crow Radio Station! Chicago doesn’t even sound remotely like Sheryl Crow!”

….”Alexa, I’m sorry for yelling at you.”

Sad.

The good news is, I will be adding many new creations to this site for your consideration. I hope to be as successful as the imaginative protagonist Jenna was, with her homemade pies, in the film The Waitress. Her delicious and creatively named pies were the lemonade to her lemon of a marriage. (That film is a Broadway play now, too! Note to self: buy tickets!)

So, Crazy Named Desserts, anyone?

When I return to the website with recipes named Tearful Tiramisu or Crying a River Rainbow Cakes, you’ll understand, right? (I think I have a recipe called Depression Cake, but that was from the Great Depression era. But that could still work here too!) 😉

Anyway, need to get it together, put on a brave face, and tighten up my apron strings! When my amazing son is allowed to receive postal packages after boot camp, he is going to be finding a lot of dessert creations with his name on them.

That’s my modus operandi.

And when my “Zook” shares his many cookie care packages with the other recruits, I’ll be happy knowing The Hamptons Vegan’s Desserts may bring a smile to others, too. Finding a purpose helps. 🙂

Can’t wait to send some of these:

chocolate and vanilla frosted half moon cookies
half moon cookies, aka black and whites
celestial cranberry orange muffins
Cheerful cranberry orange muffins- with walnuts
brilliant banana bread
Brilliant banana bread

© thehamptonsvegan 2017-2025 all rights reserved

 

layers of love cake for the ones you love
thehamptonsvegan

Layers of Love Cake

Layers of love cake for the ones you love (including you!)
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

chocolate cake layer
  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup cold water or coffee
  • 2 teaspoons vanilla
  • 2 tablespoons vinegar
chocolate pudding layer
  • 1 1/2 cup non dairy chocolate chips
  • 12 ounces extra firm silken tofu like mori nu brand drained
  • 3 tablespoons soymilk or 1/4 cup coffee
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
whipped cream layer
  • 1 1/2 cups non dairy whipped topping like so delicious cocowhip

Method
 

  1. For Cake Layer:
    1. Grease an 8-inch cake pan, dust with a little flour or cocoa, and set aside. Preheat oven to 375 degrees Fahrenheit.
    2. Combine flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
    3. Combine vegetable oil, water (or coffee), and vanilla.
    4. Add liquid to dry mix. Mix batter until smooth.
    5. Add vinegar, stir to combine, and pour immediately into prepared pan, then put into preheated oven.
    6. Bake for about 25 minutes or until the cake, tested with a toothpick, comes out clean.
    7. Cool on a wire rack
    .For Pudding Layer:
    1. Melt chocolate chips in the microwave, stirring every 15-30 seconds until just melted. Stir to finish melting the chocolate. ( Or place chocolate chips in a metal bowl over a pan of low-simmering hot water to melt.)
    2. In a high-speed blender, combine tofu, soymilk (or coffee), maple syrup, vanilla, and melted chocolate. Blend for 1-2 minutes until mixture is smooth and incorporated, scraping down sides to blend well.
    3. Spread evenly atop cooled cake and chill a bit, then top with an even layer of whipped topping before serving.
    *Sprinkle with chocolate chips, raspberries, shaved chocolate, or all three! 🙂

Notes

chocolate pie

super easy vegan chocolate pie

*****BONUS*******
The pudding layer can be made on its own and then spooned into a graham cracker (or traditional) pie crust for a deliciously easy chocolate pie. Top with whipped topping. 
*****OR!**********
Make pudding and spoon into fancy wine glasses between layers of whipped topping! So versatile!

L

Wake Up to the Best Cranberry Orange Muffins

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Wake up Cheerful!

cranberry orange muffins

Cheerful cranberry orange muffins with walnuts

Ah, Cranberry Orange Muffins…

There’s nothing so cheerful as waking up to a batch of cranberry orange muffins. Because what’s better in a muffin than the bright red tart cranberry paired with the bright cheery sweet orange? Well, it’s even nicer if you add walnuts, too! (unless you don’t like nuts, then, leave those out!) These little guys will make you want to get right outta bed with a smile on your face….

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Brilliant Banana Bread is the Best

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This is the one!

brilliant banana bread
Banana bread

It all begins with some perfectly ripe bananas…

banana
perfectly ripe banana

Beat into a beautiful banana batter…

batter

Make a loaf of Brilliant Banana Bread!

banana bread

Because this should be in your recipe box.

Banana Bread is a keeper!

Because it is one of those foods that should be a staple in everyone’s baked goods recipes. Let me tell you why:

…

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Somethin’ Somethin’ Snack Cake is Somethin’ Amazing

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chocolate snack cake
chocolate snack cake

Somethin’ Somethin’ Snack Cake hits the spot!

Why do you need a snack cake?

Okay, so you’re finished with dinner and you sit down in front of the TV to watch your favorite show. You’re in your comfy clothes and you’re cuddled up in your comfy chair. But you just need a little somethin’ somethin’ for the perfect comfy, cozy finish to your day. And, you want somethin’ chocolate.

So here you go!

…

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Bougie Brown Sugar Frosting Brings the Love

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Bougie Brown Sugar Frosting

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vegan frosting
brown sugar frosting

This brown sugar frosting demands the perfect canvas to show off its high-class taste.

That’s why bougie brown sugar frosting goes so well with our Very Vegan Vanilla Cupcakes or our Especially Espresso Chocolate Cake. And it tops our Bangin Banana Cake beautifully.

There are many uses for this brown sugar frosting but you must give it the respect it deserves. Because this is no ordinary frosting. And you don’t just throw this together like any old icing treat. This coddled classy confection needs attention or it won’t come to your party.

And if bougie brown sugar frosting feels its non-dairy milk mixture isn’t cold enough or the non-dairy butter isn’t room temperature then it will bounce. A broken bougie brown sugar is not what you want!

Oh Behave, baby!

But this frosting will behave as long as you give it what it needs to be happy. And when that happens, brown sugar frosting is a beautiful thing. A brown sugar whipped cream dream.  So it’s worth the extra attention you must give this high-class creation.

brown sugar frosting
Favorite frosting – no powdered sugar required

I knew this recipe was a keeper when Don tried it and said we had to make this one again. That is your guarantee that this frosting is the real deal. Hey! It has the Big Guy seal of approval!

The Bougie Brown Sugar Requirements

So here’s the deal: temperature is key. But, if your brown sugar frosting isn’t happy with the temp and decides to split, as in separates, literally, you can coax it back by warming or cooling the mixture, depending on the problem. It’s best to make sure the milk mixture and the vegan butter and shortening mixture are at room temperature before mixing together to avoid problems.

Also, I found it’s best to use this frosting as a topping, not a filling. Bougie Brown Sugar Frosting likes to be showcased, not squeezed between layers as I tried here:

LAYER CAKE FAILURE (but it still tastes great!)

vegan layer cake
Layer cake fails with Brown Sugar Frosting. It’s best on top, not in between, I’ve found out! 🙂

No powdered sugar, no problem!

This frosting has saved my day when I make a cake and realize, too little, too late, that I don’t have enough powdered sugar for the frosting. An online search provided an answer and I heart eating is my hero. It requires no powdered sugar and tastes amazing. And I veganized the recipe. Kate’s frosting, made vegan, is the best. Love, love, love.

Bougie Brown Sugar Frosting benefits

Swirly clouds of light and fluffy frosting, with just the right amount of sweetness, while saving the day when you’re short of powdered sugar, make the best frosting ever! Mic drop…

brown sugar frosting
brown sugar frosting

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

brown sugar frosting
thehamptonsvegan

Bougie Brown Sugar Frosting

No powdered sugar necessary when you make bougie brown sugar frosting. It’s a beautiful thing!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 5 cups
Course: Dessert
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 1 1/4 cups soy milk
  • 1/3 cup all-purpose flour
  • 1 tablespoon vanilla
  • 3/4 cup sustainably sourced vegan shortening or use 1 1/2 cups shortening and omit vegan butter
  • 3/4 cup vegan margarine/butter like Miyokos brand
  • 1 1/2 cups brown sugar

Method
 

  1. Place non-dairy milk in a small saucepan on medium heat.
  2. Whisk in flour and continue to whisk until the mixture turns thick and has a mayonnaise-like consistency.
  3. Set aside to cool to room temperature until no heat is left in the mixture.
  4. Place room-temperature shortening and margarine or butter in a stand mixer with brown sugar and mix on medium-high for about 3 minutes.
  5. Add vanilla to the cooled milk/flour mixture and blend well.
  6. Add milk mixture to butter/sugar mixture in a stand mixer.
  7. Let frostiong mix on med/high for another 5 minutes until no sugar granules are detected.
  8. Use promptly on cooled cake and refrigerate to store.