Take your dessert game to new levels. Forget brownie sundaes and adapt your favorite seasonal treats into show stopping desserts.
This Pumpkin Bread Sundae is made with my Chai Spiced Pumpkin Bundt Cake. It is vegan and gluten free, and as long as you use a non-dairy ice cream and the vegan caramel sauce I borrowed from Pinch of Yum, it’s deviously delicious.
This dessert starts by grilling each slice of cake on a fry pan with a substantial amount of vegan butter or olive oil to get a nice crisp edge on both sides and warm the cake. Then, all you have to do is top with a scoop of vegan vanilla ice cream and top with this delicious caramel sauce, garnish with a sprinkling of cinnamon and whipped coconut cream.
You can make the cake a day or two in advance and quickly assemble this dessert for guests without spending too much time in the kitchen away from your guests.
A delicious, seasonal riff on sundae desserts.
Prepare the cake ahead of time. Just prior to serving, cut the number of slices to be used.
Prepare the sauce: melt the oil and maple syrup and then whisk in almond butter and salt. Set aside to thicken.
Heat 1-2 tbsp of butter or oil in a large skillet over medium-high heat. Grill up to 4 slices at a time about 1-2 minutes per side, or until browned and crispy around the edges. Add more oil if needed to make more batches.
Add one scoop of ice cream to each slice and drizzle with vegan caramel sauce. Garnish with powdered sugar, roasted pumpkin seeds, cinnamon, whipped coconut cream, mint, etc.
Make ahead: you can prepare the cake and sauce 1-2 days ahead of time. Assemble right before serving.
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