A Treat Everyone Can Eat for National Dessert Day

Imagine going to a restaurant, sharing a delicious meal with your friends and family, then excitedly opening up the dessert menu - only to slowly close it and lay it back down on the table, disheartened and disappointed. None of the desserts are compatible with your dietary limitations, which means you'll have to miss out - again.

This is becoming the reality for more and more Americans: studies suggest as many as 6.5 million people identify as vegans in the United States; it's generally accepted that celiac disease (which usually requires a gluten-free diet) affects 1 in every 133 people; and the CDC estimates that more than 100 million Americans have diabetes or prediabetes. Not to mention other dietary restrictions, such as allergies or food intolerances.

By incorporating desserts that actively meet at least one of these dietary requirements, you are opening up your menu to a whole new group of people. And not only are you giving those customers the gift of feeling included, you're also helping your business - more dessert orders means more profits for you.

So in honor of National Dessert Day (celebrated annually on October 14th), we've compiled a few new dessert recipes that are either vegan, gluten-free, or low-carb.

Chocolate Cake | Vegan

Ingredients

For the cake:

• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 2 cups all purpose flour
• 1-3/4 cups granulated sugar
• 3/4 cup cocoa powder
• 2 tsp baking powder
• 1-1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup canola oil OR melted coconut oil
• 2/3 cup unsweetened applesauce
• 1 cup boiling water

For the frosting:

• 1 cup cocoa powder
• 1-1/2 cups vegan butter, softened (baking sticks preferred)
• 4-5 cups powdered sugar
• 2 tsp pure vanilla extract
• 1/4-1/2 cup unsweetened almond milk

Instructions

For the cake:

1. Preheat oven to 350 degrees F and grease two 9-inch cake pans. Line them with parchment rounds and lightly flour for easy cake removal.
2. Combine almond milk and vinegar. Stir slightly and set aside to curdle.
3. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well.
4. Add oil, applesauce, vanilla, and almond milk/vinegar mixture. Mix on medium speed with a hand mixer or with a stand mixer using the paddle attachment until well combined.
5. Lower the speed and carefully pour in the boiling water, continuing to mix until combined (the batter is supposed to be very runny at this point).
6. Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
7. Let cool for 10 minutes in the pan, then remove the cakes and let cool completely before frosting.

For the frosting:

1. Add the cocoa powder to a large bowl. Whisk well to remove any clumps.
2. Add the softened vegan butter and mix until creamed and well-combined.
3. Add half the powdered sugar and half the almond milk. Mix until combined.
4. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, then move to high until fluffy and combined.
5. If the frosting seems too dry, add more milk a tablespoon at a time. If the frosting seems too wet and won't hold shape, add more powdered sugar until it thickens up.
6. Frost the cake using an icing spatula.

Caramel Apple Crisp | Gluten-Free

Ingredients

For the crisp:

• 4 Granny Smith apples, peeled and thinly sliced
• 4 tsp + 1/4 cup gluten-free flour baking blend, divided
• 1 tsp cinnamon
• 3/4 cup certified gluten-free old fashioned oats
• 1/3 cup brown sugar
• 1/2 cup chopped pecans
• Dash of salt
• 6 tbsp of butter, cut into pats

For the caramel sauce:

• 1 cup brown sugar
• 1/2 cup half and half
• 4 tbsp butter
• Dash of salt
• 1 tbsp vanilla

Instructions

For the caramel sauce:

1. Combine all ingredients except vanilla in a small sauce pan over medium-low heat. Stir slowly until caramel has thickened (8-10 minutes), then add vanilla and stir until thickened again.
2. Remove from heat, then let cool slightly.

For the crisp:

1. Preheat oven to 375 degrees, then spray a medium-sized baking dish with non-stick spray.
2. Add the apple slices to a large bowl, then toss with cinnamon and 4 tsp flour until well-coated.
3. Transfer to prepared baking dish, then drizzle 1/2 cup caramel sauce on top.
4. Combine oats, brown sugar, chopped pecans, the remaining flour, salt, and butter in the bowl, then use fingers to combine mixture until crumbly.
5. Top caramel apples with crisp, then bake for 30-40 minutes, or until apples are tender and caramel is bubbly. If crisp topping begins to brown before apples are tender, gently place a piece of foil on top and continue baking.
6. Cool between 20 minutes and one hour before serving topped with remaining caramel sauce.

Chocolate Brownies | Low-Carb

Ingredients

• 1/2 cup water
• 1/2 cup vegetable oil
• 1/4 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1 tbsp flax meal or flax powder
• 1/2 cup coconut flour
• 1/2 cup cocoa powder
• 1/2 cup Stevia (sugar substitute)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar-free chocolate chips
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees. Line a 9" square baking tin with baking paper. Grease side of pan with butter and set aside.
2. In a medium mixing bowl, whisk together the water, oil, yogurt, vanilla extract, and flax meal. Let stand for 15 minutes to allow the flax meal to start reacting and binding everything together.
3. Add in the coconut flour, cocoa powder, stevia, baking soda, and salt and mix until fully incorporated.
4. Add in the chocolate chips and walnuts, folding them in gently.
5. Spoon the mixture into the prepared baking tin and spread the dough evenly throughout the pan. Press in some extra chocolate chips into the top of the brownies.
6. Bake for 15 - 18 minutes until almost set, remove from the oven and allow to cool completely. Place in the refrigerator for at least 3 hours or overnight to allow them to completely set and firm up. Allowing the brownies to set in the refrigerator makes them delicious and fudgy.