Orange Creamsicle Vegan Donuts

Orange Creamsicle Vegan Donuts

These Orange Creamsicle Vegan Cake Donuts are light, refreshing, and with the perfect citrus flavor. Topped with a silky glaze and creamy orange buttercream. 

These Orange Creamsicle Vegan Cake Donuts are infused with natural orange flavor. You can also make cupcakes using this recipe. They make the perfect treat for your Easter feast. Although they look for kids, they are great for adults as well. I created a tutorial for you to make with your family.

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Vegan Avocado Brownies (Healthy & Gluten-Free)

Vegan Avocado Brownies (Healthy & Gluten-Free)

Fudgy and rich vegan avocado brownies are better than regular brownies. These are flavorful, spongy, and packed with chocolate and nutrients.

These vegan avocado brownies are healthy, vegan, gluten-free, and refined sugar-free. They are great for breakfast, dessert, or a special treat. Since we should not feel guilty after eating a treat, I added healthy ingredients to this brownie recipe. No one will tell that the star ingredient in this recipe is avocados. I grew up eating avocados and we used them for different purposes. Adding avocados to desserts instead of oil will add a lighter texture to your baked goods. Plus, adding healthy fats is a great idea. These vegan avocado brownies are also great to celebrate any occasion.

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Passion Fruit Coconut Tart (Vegan, Gluten-Free & Refined Sugar Free)

Passion Fruit Coconut Tart (Vegan, Gluten-Free & Refined Sugar Free)

This healthy tart will bring you to a tropical paradise. It has all that tropical flavors you need right now. It’s vegan, gluten-free, refined sugar free and so delicious. Plus is so easy to make with simple ingredients.

I made this tart using passion fruits that my family sent me from Puerto Rico. If you don’t have passion fruits available in your area, you can use frozen purée or replace it for mango. Growing up in Puerto Rico gave me the chance of eating all the tropical fruits and desserts you can’t imagine. My favorite tropical desserts are made with coconut and passion fruit. Here where I live it’s almost impossible to buy fresh passion fruit. So, my family spoils me with care packages with tropical candies and fruits.

If you are using passion fruits here’s a video of how I separate the pulp from the seeds without blending. I find this method more effective even though it requires more time.

For this tart you can use “Agar-Agar” powder or corn starch. Here I give you both options because sometime Agar powder it’s hard to find at the supermarket.

If you don’t know what Agar powder is, don’t worry I got you covered. Agar is a naturally gelatinous powder derived from marine red algae. It’s the perfect vegetarian substitute for beef gelatin in any food application, and makes an excellent thickener for soups, jellies, ice cream and more. Substituting agar flakes with cornstarch is easy; all you have to do is use a simple 2:1 ratio of cornstarch to agar flakes.

If you are allergic to any of the ingredients listed on the recipe, make sure to replace it for something suitable for you to eat. Also, feel free to sweetened your tart depending on your taste.

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the Recipe:

Passion Fruit Coconut Tart (Vegan, Gluten-Free & Refined Sugar Free)

Serving: 1 Tart

Prep Time: 15 minutes

Cooking Time: Refrigerate for 4-6 hours


For the Crust:

  • 1 ¼ cups Gluten-Free rolled oats
  • ½ cup Shredded coconut
  • ½ cup Pecans or almonds
  • 10 dates, pitted
  • 4 tbsp Coconut Oil, melted
  • 1 tbsp Maple syrup

For Tart Filling:

  • 6 Passion Fruits or 1 Pouch of frozen purée
  • ¼ Maple syrup or more to taste
  • 1 Can of full fat coconut milk
  • ½ Can of coconut cream
  • ½ tsp vanilla extract
  • 1 tbsp agar-agar powder or replace for 2 tbsp of cornstarch


  1. Grease an 8-inch tart pan with a removable bottom using coconut oil or non-stick spray.
  2. In a blender combine crust ingredients and blend until well incorporated. It will be crumbly and sticky.
  3. Press tart crust firmly into the bottom of the prepared pan and refrigerate while you work with your filling.
  4. Prepare a large bowl with a mesh sieve. Cut passion fruits in half and scoop the pulp into the mesh sieve.
  5. Using a fork start scraping the seeds and separate the pulp from the seeds. **See Video**
  6. If using frozen purée skip step five. *See recipe notes if using a blender to separate the seeds from the pulp.
  7. You should have ½ of passion fruit juice.
  8. Pour passion fruit, coconut milk, coconut cream into a medium saucepan over low heat.
  9. When mixture becomes warm, add the agar-agar, maple syrup and vanilla extract. Cook until agar-agar is completely dissolve. Allow to boil for 30 to 60 seconds.
  10. Pour mixture into prepared pan, cover with a plate and refrigerate for at least for 4 to 6 hours or overnight.


If you are using cornstarch the process will be different because you will have to dissolve cornstarch before adding it to the mixture. Also, you have to cook it for about 5 minutes until you get a creamy consistency. Then you can refrigerate for 4 to 6 hours or overnight.


Vegan Almond Joy Cups (Gluten-Free + Healthy)

Vegan Almond Joy Cups  (Gluten-Free + Healthy)

These homemade Vegan Almond Joy Cups are made with just a few ingredients, making them the perfect healthy treat or dessert. They have all the flavors of the popular candy bar, including almond, coconut, and chocolate, but these are made with healthy ingredients and loaded with fiber and healthy fats.

I made this recipe using my Puerto Rican Chocolate Covered Coconut Candy – Dulce de Coco recipe, but replaced the sugar for maple syrup and took away the cinnamon and ginger. You can store them in the refrigerator for a week and also freeze them for up to a month.

Here some tips when making these cups:

  • I used a silicone mold but you can use a muffin tin.
  • Be patient and let the ingredients harden in the refrigerator before them out of the mold.
  • If you don’t like almonds replace for any other nut or just skip it.

These Recipe is:

  • Vegan
  • Gluten-Free
  • Refined Sugar Free
  • Grain Free
  • Rich and Flavorful
  • Healthy
  • Filled with Healthy Fats and Nutrients
  • Easy to Make
  • Delicious
  • Great for treat or dessert

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Vegan Almond Joy Cups – Healthy & Gluten-Free

Serving: 12 cups

Prep Time: 15

Cooking Time: 45 minutes


  • 2 cups Shredded Coconut
  • 1 cup Coconut milk
  • 2 tbsp Maple Syrup
  • 1 tbsp Almond Extract
  • Almonds for topping


  1. Line up a baking tray with parchment paper, set aside
  2. In large saucepan over high heat add 1 cup of shredded coconut and sauté until light brown. This step will take a few minutes. Be careful not to burn it, set aside. You can also buy toasted coconut that’s ready to use.
  3. In a large saucepan over medium-high heat, add the other cup of shredded coconut, toasted coconut and coconut milk.
  4. Lower the heat to medium-low, add maple syrup and cook for about 15-20 minutes until thickens and the milk evaporates.
  5. Lower the heat to low and stir until you get a sticky mixture, be careful not to burn. For just a few minutes adjusting the heat to make sure not to burn.
  6. Fold into almond extract and turn off the heat. Keep stirring or it will burn.
  7. Using a spoon fill ¾ parts of your mold, refrigerate while you make the sauce. They will harden while the cool down.
  8. Prepare the chocolate topping.

Chocolate Ganache Recipe:


  • ½ cup chocolate chips (I used 70% Cocoa)
  • ½ cup of dairy-free or regular whipping cream
  • ½ tsp almond extract or amaretto

1. Heat whipping cream until just hot.

2. Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot whipping cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth. Add almond extract and stir.

3. Top coconut cups, add shredded coconut and top with almonds.  

4. Refrigerate for a few hours until hardens.


Berry Whipped Cream Pound Cake

Berry Whipped Cream Pound Cake

This Berry Whipped Cream Pound Cake is light, fluffy, delicious and is the perfect dessert for sharing during spring and summer! The fresh berries give this cake a summery flavor that will make your family and friends feel happy.

Berries are my favorite fruits, and this is the perfect season to buy them. The whipped cream icing will melt in your mouth. I made this cake sugar free, but as I always mention, you can customize the recipe depending on your needs and taste. Although this recipe calls for eggs you can replace it using aquafaba. I find that aquafaba is the best egg replacer in baking. I

This recipe is a customization of my Puerto Rican Pound Cake recipe or like we call it in Spanish “Ponque”. Use fresh berries for better results but if you can’t find fresh use frozen.

For the whipped cream topping any coconut cream, vegan whipping cream or regular whipping cream will work. I used the brand Silk which is vegan, and I loved the results better than the regular whipping cream. For more cake recipes check out my Vegan Chocolate Banana Bread

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!


Berry Whipped Cream Pound Cake

Serving: 1 loaf

Prep Time: 10 minutes

Cooking Time: 55-60 minutes


For the Cake:

  • 1 ½ cups raspberries
  • 1 ¼ cups blueberries
  • 1 tsp grated lemon zest
  • 1 ¼ cup almond milk, unsweetened
  • 2 eggs **(replace for aquafaba, see notes) **
  • 1 tsp vanilla extract
  • 3 cups unbleached all-purpose flour
  • 1 cup granulated sugar (I used Truvia)
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ½ cup unsalted butter, softened

For Whipped Cream:

  • 1 cup heavy whipping cream (I used Silk brand)
  • 2 tbsp confectioners’ sugar
  • ½ tsp vanilla extract


  1. Preheat oven to 350 degrees. Grease a loaf pan and cover with parchment paper, set aside.
  2. In a medium bowl combine 1 cup of raspberries, 1 cup of blueberries and lemon zest, set aside.
  3. In another bowl mix milk, eggs (or aquafaba), vanilla extract, set aside.
  4. In a large bowl combine all-purpose flour, salt, baking powder and baking soda, set aside.
  5. In a mixing bowl beat butter with sugar until fluffy and creamy.
  6. Add milk mixture and flour mixture to the butter, alternating slowly. If using an electric mixer set it to low speed.
  7. Spread 1 cup of batter into the pan, top with berry mixture, then add remining batter.
  8. Bake for about 45 to 60 minutes or until a toothpick inserted comes out clean.
  9. When cake is ready let it cool for 25 minutes and transfer to a rack until cool completely.
  10. Mash remaining raspberries and stir in remaining blueberries, set aside.
  11. On high speed beat whipping cream, adding sugar and vanilla until stiff; fold in berries mixture. Spread over cake and top with more berries or meringue candies for a fun and sweeter adventure.


  • Aquafaba: Make sure to give your aquafaba a light whisk before using. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.