The Hamptons Vegan

Living the Vegan Lifestyle

##VeganDesserts

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.

Pumped Pumpkin Pie for the Love of Pumpkin

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Pumped Pumpkin Pie for all (not just me!)

But if no one liked this pie, except me, I’d be fine with that. I LOVE pumpkin pie. And I will eat yours if you don’t want it. 😉

pumpkin pie
pumped pumpkin pie

It took me a while, after transitioning to a vegan lifestyle, to find a pumpkin pie I could embrace. To say I was feeling quite panicked would be an understatement. I wait all summer to get to fall (and I love summer) so I can finally eat pumpkin pie legally. You know, during the proper pumpkin pie-eating season.

So to abandon a perfect pumpkin pie recipe, that I used for years, was difficult but necessary. My food, no matter how much I enjoyed it, could not involve suffering from another being. I stayed focused on the task at hand. I must now find an equal, to my beloved pie, but without the dairy.

With conviction and passion, I set out on my quest. I tried so many paltry pumpkin pie recipes. Most ended up too liquidy and sad. It was pretty depressing, to say the least.

I received half-hearted encouragement from the family. They tried to console me and convince me that the pies I’d made were good enough. But I knew better. And I wasn’t going to give up.

The day came

One particular day, over four years ago, and just in time for the upcoming pumpkin season, I tried yet another recipe. I tried to temper my excitement when the pleasing aroma of all the provocative spices started wafting through the house.

Now normally, I like a lot of my pies still warm from the oven like apple, cherry, blueberry, peach, and one of my old favorite store-bought pies, Marie Callender’s Razzleberry Pie.

But pumpkin pie, I like to eat cold. However, this time I could not wait. I had a good feeling this was a winner, so I dug in straight from the oven.

Well, I wasn’t disappointed. It was a precious moment when time stood still. I closed my eyes and inhaled that lovely pumped pumpkin pie. And the flavor was perfect. The consistency was on point. So I am now pumped for pumpkin pie again. And don’t you love it when it all works out?

Pumpkin Pie Police

Now if there was ever a career I’d aspire to, it would definitely be the pumpkin pie police. If that ever becomes a thing ( we can’t have people eating pumpkin pie in the off seasons), then sign me up! I’d happily confiscate the illegal pies and squirrel them away. I could partake of their precious scent any time I liked. Then, when the time came to release the pies back into the world when it was allowed again, I’d exchange all those pies with my vegan pumpkin pies and nobody would know the difference. And nobody would get hurt. Then all would be right with the world. But perhaps I’m a bit too enamored with pumpkin pie?

Pumpkin all year!

Anyway, I have a better idea! Why don’t we get a little badass and make pumpkin a year-round treat? Not just one time of year but all the time! No long lines queuing up for a pumpkin latte, no more Instagram pushes of all things pumpkin at the start of autumn, and no sad long faces when the pumpkin season ends far too soon!

We don’t do that to tomatoes, corn, or potatoes! Why the exclusion of pumpkin? I’m here to defend the super squash! I vote for pumpkin all year long!! Who’s with me?!

pumpkin pie
You can almost smell the pumpkin pie spice aroma…

Always save room for pumped pumpkin pie

So whatever happens with our pumpkin love plan may I suggest we start with the making of the pumped pumpkin pie recipe? It will make you smile with joy at the first scent of those irresistible spices.

And if you find you crave a slice during the heart of the summer, never fear!

If I am on the pumpkin police squad and you have made our vegan version of the pie, I will look the other way.

pumpkin pie
a slice of pumped pumpkin pie with Cocowhip topping for the holidays, OR ANYTIME!

Enjoy- my fellow pumpkin people!

P.S. If you want to enjoy a little whipped topping on your perfect pie, I recommend So Delicious Cocowhip.

pumpkin pie
Pumped Pumpkin Pie

P.P.S. To help avoid cracks in your pie (like the one above), try using a deep dish pie pan, and don’t overbake. If using a store-bought pre-formed pie crust, just transfer it to a deep dish pan from the tin it came in, for best results. Cracks do not affect the taste though! 🙂

One more thing! If you find yourself without any pumpkin, but a desire for pie, try our Scrumptious Strawberry Pie

strawberry pie or pumpkin pie, your choice
the Scrumptious strawberry pie

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

pumpkin pie
thehamptonsvegan

Pumped Pumpkin Pie for all!

A vegan version of pumpkin pie that rivals the original dairy recipe. Rejoice, pumpkin pie people!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 14-16 ounce can 100% pure pumpkin
  • 3/4 cup organic sugar can sub with an qual amount of maple syrup
  • 10-12 ounces extra firm silken tofu like mori-nu shelf stable tofu
  • 3 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon all spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves
  • 1 9 inch pie crust like Wholly Wholesome organic pie shell

Method
 

  1. Preheat oven to 425 degrees F.
  2. Blend everything together in a high-speed blender, mixing well to leave no white bits of tofu.
  3. Pour the pumpkin filling into the unbaked pie shell. Place in the oven for 15 minutes.
  4. Decrease oven temperature to 350 degrees F. Bake for another 45-50 minutes.
  5. Cool on a wire rack, then refrigerate.

Notes

For a store bought pie crust try:
Wholly Wholesome Organic Pie Shells

Sunflower Cupcakes Are Beautiful Blooms To Eat!

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 SUMMER SUNFLOWER CUPCAKES

sunflower cupcakes
summer sunflower cupcakes all in a row

There’s nothing like beautiful big summer sunflowers or summer sunflower cupcakes!

Inspiration for baking up a batch of sunflower cupcakes came this way:

I woke up this summer morning to find a bright beautiful bouquet of sunflowers gracing my kitchen table.  My son, Zack (also a Hampton’s vegan) had been out and stopped by a farm stand in East Quogue, NY. When he saw rows of sunflowers for sale he couldn’t resist picking up a bunch to bring home. I love that!

Summer sunflowers are one of the many things that define the season out here. They are just the thing that inspired our summer sunflower cupcakes.

sunflower cupcakes
summer sunflower chocolate cupcakes growing in the garden

Signs of summer in the Hamptons (besides sunflower cupcakes)

Some of the other sure signs of summer around the Hamptons are more traffic, fund-raisers for a variety of good causes, celebrity sightings, sand in the shower, sand in the car, and sand just about everywhere. And a lot more shops and restaurants are open than at any other time of year.  It’s fun to finally go out to eat a little more often.

Hamptons restaurants with a water view. They’d be even better with sunflower cupcakes!

sunflower cupcakes
a bouquet of summer dessert flowers

But I digress.

So anyway, I especially love to eat outside. And even more than that, I love to eat outside by the water. Some fun restaurants to try around the east end of Long Island include Cowfish in Hampton Bays and John Scott’s Surf Shack In Westhampton Beach.

Cowfish

This waterside restaurant has a very yummy hummus with pita bread appetizer but just ask them to hold the cheese they put on top.

Fridays are great to sit outside by the water, have a drink and an app, and watch the boats go by on Shinnecock Bay, while a band plays. Plus, they have a tiki boat that travels back and forth to their sister restaurant, Rumba!

John Scott’s Surf Shack

John Scott’s Surf Shack is a favorite with my son and his friends.  And it’s a great stop after a day at the beach for a come-as-you-are, kick-back kind of place.  It’s on the bay side of Dune Road, across the street from the ocean.

For vegans, their menu is limited. So it’s fries or a salad and not much else.  But they do list a veggie burger and when I called to ask if it is vegan or vegetarian she checked, returning to say it is vegan. Yay for vegan veggie burgers at John Scott’s Surf Shack!

My summer homework

So, I will continue to explore local restaurants in the name of vegan research. Because somebody’s gotta do it. 😉 And I will report back often. I will also request vegan options at all the places I frequent and (fingers crossed) more and more places will see the need and follow suit. I’ve seen many restaurants adding vegan options lately so I’m encouraged, but there’s still a long way to go.

I still do most of my eating at home and that’s ok.  I like to go out for the atmosphere and to experience a night out and, okay, a fancy cocktail too. Then come home to summer sunflower chocolate cupcakes for the perfect ending.

If you want to add a little summer flair to your dessert table, here is a little cupcake recipe that brings it.  I hope you have a great week and I will report back with my restaurant research and a new recipe soon!

If you don’t feel like a chocolate-based summer sunflower cupcake, then try our very vegan vanilla cupcakes, instead!

vanilla cupcakes
very vegan vanilla cupcakes

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

sunflower cupcakes
thehamptonsvegan

Summer Sunflower Cupcakes

Chocolate vegan cupcakes decorated with vegan buttercream frosting piped like a sunflower for your summer dessert table. Blooming beauties!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

cupcakes
  • 2 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar organic
  • 1 cup vegan mayo
  • 1 teaspoon vanilla
  • 1 cup cold water
Frosting
  • 1/2 cup vegan shortening I use Spectrum or Nutiva
  • 3 – 3 3/4 cups vegan powdered sugar any organic powdered sugar is vegan
  • 1 – 2 teaspoons vanilla
  • 3 – 6 tablespoons soymilk or other non-dairy milk
  • yellow food coloring like Watkins all vegetable food color or use a pinch of turmeric
  • 1/2 cup mini chocolate chips (to represent seeds in the center) like enjoy life chocolate chips

Method
 

CUPCAKE DIRECTIONS
  1. Line a cupcake tin with paper liners. Preheat oven to 350 degrees F.
  2. In a small bowl mix together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl beat together sugar, mayo, and vanilla.
  4. Beat the flour mixture into the wet mixture in thirds, alternating with the water until blended.
  5. Divide the batter evenly among cupcake tins.
  6. Bake for 22-24 minutes or until a toothpick comes out clean. Let cool for 3 minutes in tin on a wire rack. Then remove the cupcakes from the tin and finish cooling them completely on a wire rack.
FROSTING DIRECTIONS
  1. Cream shortening in a large bowl.
  2. Add sugar and beat well.
  3. Add vanilla.
  4. Add milk a little at a time, beating well until desired consistency.
  5. If necessary, add a little more milk if too thick or a little more powdered sugar if too thin.
SUNFLOWER DESIGN DIRECTIONS
  1. To create a sunflower design you will need a piping bag or decorating press with a petal tip. See the image in the notes.
  2. Lightly frost each cupcake with a thin layer of frosting.
  3. In the center of each cupcake score a circle with a toothpick or knife point about the size of a quarter or a little smaller to use as a guide.
  4. Mix in yellow food color to the rest of the frosting to achieve the desired shade.
  5. Spoon frosting into a piping bag or decorator press with a petal tip
  6. Starting at the outside circle, squeeze out a petal all the way to the edge of a cupcake. Continue this all the way around the circle.
  7. Now put another layer of petals on top of the first layer and end just a little shorter from the edge of the cupcake so some of the first layer still shows.
  8. When two layers are completely around the cupcake, fill the middle section with the mini chocolate chips to represent the seeds.

Notes

frosting tips to create sunflowers

tips for frosting sunflower cupcakes