Dolci vegan, tre ricette

Scopriamo 3 nuove ricette per preparare dolci vegan con ingredienti semplici da reperire e procedimenti alla portata di tutti. Si tratta di torte e muffin che possono essere l’ideale preparazione da consumare a colazione o a merenda.

dolci vegan

Torta vegana ai frutti rossi


  • 260 gr farina di kamut
  • 40 gr fiocchi di amaranto
  • 70 gr malto di mais o riso
  • 70 gr olio di girasole
  • 180 gr latte di soia
  • 100 gr panna di soia
  • 1 cucchiaino di bicarbonato
  • 8 gr polvere lievitante
  • 200 gr bacche di goji

Ammorbidite le bacche di goji in acqua tiepida. A parte sciogliete il malto a bagnomaria finché non sarà morbido. Setacciate la farina e il lievito e aggiungete bicarbonato e amaranto, mescolando. Unite alla miscela latte, panna, olio e malto sciolto e mescolate fino ad ottenere un composto liscio e omogeneo. Alla fine aggiungete le bacche di goji e versate in una tortiera di circa 20 centimetri di diametro, infornando per 40 minuti a 160 gradi.

Muffin vegani pistacchio e cioccolato

Ingredienti (per 10 muffin)

  • 110 gr farina di farro
  • 160 ml latte di soia
  • 20 gr amido di mais
  • 30 gr farina di mandorle
  • 40 gocce di cioccolato fondente
  • 40 gr pistacchi sgusciati non salati
  • 50 ml olio di girasole
  • 50 gr zucchero di canna
  • 1 cucchiaino di aceto di mele
  • 8 gr cremor tartaro
  • 1 pizzico di bicarbonato
  • 1 pizzico di sale

Frullate lo zucchero di canna perché diventi a grana fine e tritate grossolanamente i pistacchi. A parte, cagliate il latte di soia con l’aceto, in modo che abbia una consistenza più corposa. Setacciate le farine, l’amido e il lievito, aggiungete sale e bicarbonato, pistacchi e gocce di cioccolato. Mescolate e unite gli ingredienti umidi, cioè il latte cagliato e l’olio. Mescolate fino ad ottenere un composto liscio e omogeneo dunque versate l’impasto nei pirottini e infornate per 25 minuti a 180 gradi.

Biscotti vegani cioccolato e nocciole

Ingredienti (per 25 biscotti)

  • 100 gr farina integrale
  • 150 gr farina di fatto
  • 80 ml olio di mais
  • 2 cucchiai cacao amaro in polvere
  • 60 ml latte di soia o nocciole
  • 8 gr cremor tartaro
  • 120 gr zucchero di canna
  • Nocciole sgusciate q.b.

Setacciate tutti gli ingredienti secchi, frullate lo zucchero di canna per renderlo più fine e aggiungetelo alle farine e al cacao. Unite gli ingredienti umidi mescolando bene, dovete ottenere un impasto lavorabile con le mani su un piano da lavoro. Coprite l’impasto con pellicola per alimenti e conservate in frigo per un’ora. Dopo aver fatto riposare l’impasto stendete la frolla allo spessore di circa 1 centimetro e tagliate dei cerchi di circa 4-5 centimetri di diametro. Inserite al centro di ogni biscotto una nocciola, con la pressione delle dita. Sistemate i biscotti su una placca da forno e cuocete per 15 minuti a 180 gradi.

Photo Credits | tjasam /

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