I'd love to have a few good dessert recipes that I can enjoy and i'm having trouble finding any b/c almost all of them include dairy. Anyone have any suggestions? (I can't have nuts either).

Non-Dairy Chocolate Cake

This is a very moist chocolate cake.


3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons vinegar
3/4 cup canola oil (almost any kind of cooking oil will do)
2 teaspoons vanilla
2 cups water


1. Sift first 5 ingredients together in an ungreased 9x13 pan.
2. Make 3 wells and in each hole place the next 3 ingredients.
3. Pour 2 cups of water over top mix with a fork or wire wisk.
4. Bake@ 350 for 30-35 minutes.

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CHOCOLATE CAKE

* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 cup white sugar
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 5 tablespoons vegetable oil
* 1 tablespoon white vinegar
* 1 teaspoon vanilla extract
* 1 cup cold water
* 1/2 cup semi-sweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

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Dairy-Free Low-Fat Pumpkin Pie

1 1/2 packages Mori-Nu extra firm lite tofu
2 cups canned pumpkin or cooked pumpkin
2/3 cup honey or maple syrup
1 teaspoon vanilla
1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teas)
1 unbaked 9-inch pie crust


1. Preheat oven to 350F degrees.
2. Blend tofu in a food processor or blender until smooth.
3. Add remaining ingredients and blend well.
4. Pour into an 8-inch unbaked deep dish pie shell.
5. Bake for approximately one hour.
6. Filling will be soft, but will form up as it chills.
7. Chill and serve.
8. Makes 1 9-inch pie.
9. Variation, Pumpkin Creme Pie:For a creamier version, blend one package Mori-Nu Lite tofu, ex-firm, 4 tablespoons water, 2 packages Mori-Nu Mates Vanilla Pudding Mix, 2 cups pumpkin, and spices.
10. Follow directions as above.

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ALMOND MILK (NON-DAIRY!)

1/2 c Almonds
1 tb Syrup, maple
2 c Water

Use raw almonds.
Place almonds in blender and grind to fine powder.
Add syrup and 1 c water. Blend 1-2 minutes until
smooth. With blender running on high, slowly add
remaining water. Blend 2 minutes. Place strainer over
large bowl. Line with cheesecloth (not 100%
neccessary, but recommended. Otherwise strain twice
with very fine strainer.) Pour almond milk slowly
into strainer and let filter through. When all milk
has passed through strainer, press remaining milk out
of accumulated almond fiber. Each serving will be
approximately 1-1/4 cups. Milk will keep in fridge 4-5
days. Leftover fiber can be used as moisturizing body
scrub in the shower.

Creamy Chocolate Marble Tofu/Non-Dairy Pie

1 graham cracker pie crust
1 lb tofu
2/3 cup sugar
1/4 cup oil
2 teaspoons vanilla
3 tablespoons cocoa
1 pinch salt


1. Blend tofu, sugar, oil, vanilla, and salt in food processor until smooth.
2. Pour all but 1 cup of mixture into pie crust.
3. Mix remaining cup of mixture with cocoa and pour into crust and swirl around with a knife.
4. Chill several hours or overnight.

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Dairy Free Chocolate Pudding

Original recipe yield: 2 servings.

* 3 tablespoons cornstarch
* 2 tablespoons water
* 1 1/2 cups soy milk
* 1/4 teaspoon vanilla extract
* 1/4 cup white sugar
* 1/4 cup unsweetened cocoa powder OR ground chocolate

1. In small bowl, combine cornstarch and water to form a paste.
2. In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.

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Dairy Free Coconut Rice Pudding

1/2 cup basmati rice, rinsed
2 cups light coconut milk
2 cups water
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 servings

1. Combine rice, coconut milk, water and sugar in saucepan.
2. Bring to a boil, then reduce heat and simmer 20 min, stirring occasionally.
3. Take off heat, add cinnamon and vanilla.
4. Enjoy warm or chilled.

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Dairy-Free and Delicious Hot Cocoa

2-3 teaspoons cocoa powder
2 tablespoons sugar
1 cup vanilla-flavored soy milk
1 servings

1. Pour the soy milk into a microwaveable mug and microwave on high for 1 minute.
2. Add the cocoa powder and sugar and stir well to combine.
3. Note: If using plain soy or rice milk, you can add 1/4 teaspoon vanilla extract.
4. I've also added almond extract with wonderful results.
5. The amounts can be tweaked depending on how chocolatey you like your cocoa!
6. Enjoy!

Delicious Dairy Free Smoothie

1 1/2 cups vanilla-flavored soy milk
1/2-3/4 cup frozen berries (any kind you prefer)
1 teaspoon honey
2 servings

1. Put all in blender and mix.
2. Enjoy!

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coconut butter To make your own: Toast grated coconut over low heat in a frying pan until lightly browned, then whirl it (while still hot) in a blender until it has the consistency of a smooth paste.

coconut cream (Don't confuse this with cream of coconut) Where to find: Asian markets To make your own: Squeeze liquid from freshly grated coconut through a damp cloth, let cream rise to the top OR let canned (thick, not artificially emulsified) coconut milk stand and separate, use thicker cream at top Substitutes: coconut milk OR light coconut milk OR 1 C cream + ¼ teaspoon coconut extract OR cream

coconut milk Notes: This is available in liquid form (in cans or aseptic containers), frozen, and as a powder. Don't confuse coconut milk with coconut water, which is the liquid found in the center of a fresh coconut, or with the sweetened cream of coconut powder used in mixed drinks. Varieties: Light (or "lite") coconut milk has less fat and about a quarter of the calories of the regular version, but doesn't taste nearly as rich. You can reduce the fat (and calories) in a can of regular coconut milk by letting it settle, and then skimming and discarding some of the thick coconut cream off the top. Lighten what's left even more by diluting it with water or chicken broth. Where to find it: Asian foods section of many supermarkets
To make your own: Combine equal parts boiling water and chopped coconut, allow to sit for one hour, then strain through cheesecloth or a kitchen towel. Discard coconut pulp. Substitutes: coconut cream (richer-tasting, but higher in highly saturated coconut oil) OR one cup milk plus ¼ teaspoon coconut extract (This substitution works fairly well in heavily seasoned Southeast Asian dishes and is much lower in fat.) OR Mix in a blender at high speed: One cup chopped coconut plus one cup hot water or milk OR Bring to a boil one cup dried coconut plus one cup water, cool, mix in a blender at high speed, then strain to desired consistency OR Combine one part powdered coconut cream plus four parts hot milk OR Combine one part powdered coconut cream plus four parts hot water.

coconut water = coconut juice To make your own: Drain liquid from the center of a whole fresh coconut.

cream of coconut Notes: Don't confuse this with coconut cream, which is used in Asian dishes. Cream of coconut is thick and very sweet, and commonly used in mixed drinks. Where to find it: liquor stores, available in liquid and powdered forms. Substitutes: sweetened condensed milk with coconut extract to taste

horchata Notes: This is a Spanish beverage made with rice, almonds, or chufa. Horchatas sold in markets are often flavored with chocolate, cinnamon, or fruit. Varieties: Hispanic stores often carry almond horchata = horchata de almendra, chufa horchata = horchata de chufa, the traditional Spanish version, and rice horchata = horchata de arroz. To make your own: Soak one cup uncooked rice in 6 cups hot water for at least 2 hours, then simmer for 20 minutes. Puree in a blender, then strain. Add one teaspoon vanilla and 1/2 cup sugar.

Horchata

This is a mexican rice water or rice milk. It is a dessert.

* 1 cup rice, washed
* 2 quarts water
* 1 cinnamon stick
* Sugar to taste

Mix together all ingredients; let stand 3 hours. Simmer for 1/2 hour. Puree in a blender and strain through a cloth. Taste for sweetness and add sugar if necessary. Chill and serve over ice.


light coconut milk = lite coconut milk Substitutes: equal parts coconut milk and water OR regular coconut milk (higher in highly saturated coconut oil)

oat milk Shopping notes: This comes in aseptic containers. A fortified version is available that supplies many of the nutrients normally found in cow's milk. Substitutes: cow's milk (less expensive and more nutritious, but its production involves the exploitation of animals) OR goat's milk (less expensive, more nutritious, exploits animals) OR soy milk (best used in baked goods; doesn't work well in many savory dishes) OR rice milk (sweeter than oat milk, best used in desserts) OR almond milk (also sweeter; use it only in desserts) Cooking notes: Shake well before using!

Oat Milk

* 4 cups (cold) water
* 1 ripe banana
* 2 cups cooked oatmeal
* 1 tsp. vanilla
* Pinch of salt (opt.)
* 1 tsp vanilla (opt.)
* Sweetener to taste (if desired)

Place all ingredients in blender and process until smooth about 2-3 minutes. Refrigerate. Shake before using.

rice milk Shopping hints: Look for this in aseptic containers. Some varieties are gluten-free; others are not. A common brand is Rice Dream. Substitutes: almond milk (Like rice milk, this works well in most desserts.) OR horchata OR cow's milk (less expensive and more nutritious, but its production involves the exploitation of animals) OR goat's milk (less expensive, more nutritious, exploits animals) OR oat milk (more versatile that rice milk; works well in both sweet and savory dishes) OR soy milk (best used in baked goods; doesn't work well in many savory dishes) Cooking notes: Shake well before using!

Rice Milk

Ingredients (use vegan versions):

1 cup raw rice (the softer grains such as short white grain or basmati work best.
Sweetener to taste
1 tablespoon vanilla extract
2 quarts of water


Place the raw rice in a VERY large pot and rinse well under sink until all the talc washes off and the water is clear. Cover with about 2 quarts of water (you can always add more water later). Place on high heat, covered, until the water comes to a rapid boil. Turn down the heat and simmer for about 45 minutes. If you are using brown rice, simmer another hour. Check the pot periodically so that the water does not boil over. Add vanilla extract and simmer for a few more minutes. The water/rice mixture should be very cloudy and the cooked rice grains should have lost its integrity (the grains should be falling apart).

Keep covered until until it cools to a lukewarm temperature.

When cooled, add sweetener. Then place the ingredients in a blender. You May have to do this in 3 or 4 batches. Using a soup ladle, place some of the mixture (rice and all) in a blender and blend on high for about 3-4 minutes. The grains should be completely pulverized.

soy milk = soymilk = soy beverage = soya milk = soya beverage Notes: Made from soybeans, soy milk is sweeter and darker than dairy milk, and it has a distinctive beanlike flavor. It comes refrigerated, or in aseptic containers (either full strength or concentrated), or in powdered form, with varying percentages of fat. A fortified version is available that supplies many of the nutrients normally found in cow's milk. Flavored versions are best for drinking, unflavored for cooking. Shake well before using. Substitutes: cow's milk (less expensive and more nutritious, but its production involves the exploitation of animals) OR goat's milk (less expensive, more nutritious, exploits animals) OR oat milk (more versatile that soy milk; works well in both sweet and savory dishes) OR rice milk (sweeter than soy milk, best used in desserts) OR almond milk (also sweeter; use it only in desserts)

SOY MILK

Ingredients (*1)

- 1/2 cup whole soybeans or 1/2 cup cotyledons
- 1/4 teaspoon and later 1 pinch baking soda
- 1 tablespoon sugar
- 1 pinch salt
- flavors as desired

Method

1. Clean whole soybeans or cotyledons by removing dirt and damaged soybeans.

2. Drop soybeans directly into three cups of boiling water containing 1/4 teaspoon baking soda, return to a boil, and cook (blanch) for five minutes.

3. Drain and rinse with hot water.

4. Drop the soybeans directly into three cups of boiling water containing one pinch baking soda, return to a boil again, and cook (blanch) for an additional five minutes. (*2)

5. Drain and rinse with hot water.

6. Grind the blanched cotyledons or whole beans with three cups hot water (almost boiling) for three minutes using blender setting at high speed.

7. Cool till warm to touch and filter through cheese cloth by squeezing. (*3)

8. Simmer soymilk on a stove for 20 minutes. Stir occasionally. Add salt, sugar, and flavors as desired. Refrigerate. Serve hot or cold.

Notes:
*1. Makes approximately three cups of soymilk. The recipe may be doubled or more.
*2. You may either blanch soybeans once for ten minutes or two times at five minutes each. Both methods will work. The soymilk flavor will improve if the soybeans are blanched twice for five minutes each rather than one time for ten minutes. Each time the soybeans are blanched, enzymess are inactivated and pigments and dirt are removed. It is not unusual for the water to have a green or brown color following blanching.
*3. The residue from milk is called okara. Okara can be used for baking products and pasta. Okara should be put in a refrigerator for use in a few days or in a freezer for future use.

Dairy Free Cherry Cake

375g/13oz Self Raising Flour
300g/12oz Brown Sugar
1/2 teasp. Salt
480ml/16fl.oz. Water
60ml/2fl.oz. Vegetable Oil
2 tbsp Vinegar
2 teasp. Vanilla Extract
100g/4oz Glace Cherries, halved


1. Preheat the oven to 180C, 350F, Gas Mark 4.

2. In a large mixing bowl, mix together all the dry ingredients plus the glace cherries.

3. Make a well in the centre then add the remaining "wet" ingredients. Mix well then beat with a wooden spoon until smooth.

4. Transfer the mixture to a 20cm/8 inch cake tin and bake for 30 - 35 minutes. Cool on a wire rack.

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Chocolate Oatmeal Cookies

150ml/5 fl.oz. Maple Syrup
60ml/2fl.oz. Vegetable Oil
25g/1oz Unsweetened Cocoa Powder (check ingredients label)
1/2 teasp Ground Cinnamon
100g/4oz Peanut Butter (check ingredients label)
150g/+5oz Rolled Oats
1 teasp Vanilla Extract


1. Place the maple syrup, oil, cocoa and cinnamon in a large saucepan over a medium heat. Bring to the boil, stirring constantly and boil for three minutes, stirring constantly.

2. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended.

3. Drop teaspoons of the mixture onto waxed paper and chill for about 30 minutes until set.