Gluten-free vegan carrot cake is one of the holy grails of those who are gluten-free and vegan, isn’t it? Maybe even the holy grail. Fortunately, as you’re probably aware, gluten-free vegan desserts are much tastier than the poor rep they so often receive. They are often way more delicious and complex than the nut and seed bars you probably ate when you were first exploring a vegan lifestyle. This incredible carrot cake contains no gluten or animal products whatsoever; you’ll be in gluten-free vegan heaven at the first bite.

Fourth of July is almost here, and for many folks, this day means barbeques and picnics. Quite a few of us have fond memories of chowing down slice after slice of apple pie. Even if you’re following a vegan, gluten-free diet, you don’t have to miss out on this aspect of the celebration! Our version is beyond delicious. The crust’s rich, buttery flavor comes from coconut oil. We made a lattice-style crust, because we like its visual appeal. You’ll be delighted by this scrumptious delicacy!

If you have a bunch of apples and don’t feel like making pie or apple crisp, try our easy, four-ingredient applesauce! It’s vegan, gluten-free, and super inexpensive.

We recently received a small bag filled to overflowing with jalapenos. This presented us with a conundrum — how do you make use of a pile of jalapenos before they go bad?

You might have some dates lying around, unused in your cupboard. We had quite a few, so we figured out what we needed to do — make oatmeal/date squares!

Ah, cheesecake. There really is nothing quite like it, is there? If you’re a cheesecake lover, you might be searching for a recipe that doesn’t contain gluten, eggs, or dairy.

We still had a bunch of hazelnuts left over from the holidays, so we decided to put them to good use. There’s nothing quite like the aroma and flavor of hazelnuts — slightly exotic, nutty but sweet, and so delicious!

A relative gave us a gift of holiday pears, and we immediately knew what we had to do with them — make vegan, gluten-free pear crisp!

We don’t know about you, but we tend to develop a sweet tooth around mid-November that doesn’t start to subside until after the holidays.

You might have some fresh cranberries left over from your Thanksgiving feast. We still had half a bag in the refrigerator, as usual, but this year we decided to do something about our predicament.

You probably made squares out of Rice Krispies and marshmallows when you were a kid. In fact, this might have been one of the first desserts your parents ever allowed you to prepare.

At long last, we have discovered the perfect vegan, gluten-free dish for those upcoming holiday festivities. Even if it’s just you and your significant other this year, you’ll want to eat well for the season.

If you find yourself with a surplus of apples (hey, it happens!), you might experience a desire for apple cake. You have to get rid of those apples somehow, right?

Most of us have childhood memories of biscuits. The ones we devoured so hungrily as children tended to be packed full of butter, milk, and gluten, however.

Sometimes you want to whip up something sweet, but you don’t want to make a big production out of it. You desire quick satisfaction without spending the entire day baking.

Sometimes you’re away from home, and you need a quick, protein-packed pick-me-up. Something nourishing, maybe a bit sweet. Don’t reach for a candy or granola bar — they’re often packed with white sugar, and too often contain dairy or even gluten.

Last week, we were obsessed with bananas. This week, it’s pineapple. And for good reason — they’re the perfect summer fruits!

Recently, we whipped up this tasty, easy-to-make barbeque sauce for our Fourth of July veggie burgers! The sauce is surprisingly easy to make and tastes great on just about everything.

We recently discovered the most refreshing gazpacho imaginable — made with pineapple and cucumber! You probably have a cucumber or two lounging around your kitchen, especially if you have a garden.

We had a jar of vegan mayonnaise in our refrigerator, and since we hate to see anything go to waste, we wracked our brains to determine what to do with it.