Celebrate Fall in Philly With These Spiced Vegan Treats
Fall is in full swing, and so too is the season for cozy treats. You’ll find plenty to choose from at local restaurants and bakeries, including an abundance of vegan options that won’t leave you missing dairy.
Celebrate Fall in Philly With These Spiced Vegan Treats
Where to find vegan sweet potato pies and sticky toffee pudding with banoffee ice cream at bakeries and restaurants around the city.
Sure, classic pumpkin pie has its place. But this extra custardy option at Crust Vegan Bakery is a conversation starter, packed with caramelized, oven-roasted sweet potatoes and notable hints of cardamom. There’s coconut milk in it, too, adding a creamy richness, and maple syrup for extra sweetness. Preorder the 9-inch pies for Thanksgiving, or snag a 4-inch miniature version at the bakery, rotating on and off the menu through November.
Sweetened with dates and covered in rich toffee sauce, this cold-weather classic gets turned up a notch at Vedge, where house-made banoffee ice cream tops every spongy cake. The soy-coconut ice cream is loaded with roasted bananas and nutty dark roast coffee. There’s a hazelnut tuile on top, too, adding a finishing crunch and a hint of salt.
While Dottie’s puts out new flavors daily, its pumpkin cheesecake doughnut remains among the most popular annual options. It starts with a classic yeast-raised doughnut that’s tossed in powdered sugar, then filled with a soy-based cream cheese blended with pumpkin puree, ginger, clove, nutmeg, and cinnamon. Find it on the menu at least a few times per week throughout November.
Welcome fall without fully saying goodbye to summer with these creamy popsicles, steeped in flavor from star anise, cardamom, black tea, rose petals, and cinnamon. The spiced chai is cut with coconut milk, creating a light — yet creamy — pop.
Spice up your order of a vegan burger and fries with HipCityVeg’s newest seasonal item, transforming pumpkin pie into thick and creamy milkshakes. The shakes feature soy-based ice cream that’s swirled with pumpkin puree and a pumpkin spice blend.
Gluten-free doughnut lovers will rejoice in High Fidelity’s cake-style pumpkin doughnuts, made from gluten-free flour, almond meal, maple syrup, pumpkin puree, and classic pumpkin pie spices. While the doughnuts are baked, a generous layer of sweet maple glaze makes each an indulgent choice. Preorders open on Sundays; order directly through the bakery’s website by Wednesday for Saturday pickup.
Franklin Fountain’s coconut pumpkin ice cream and mulled cider are delicious on their own. But order them as a float for a dream fall combo. The ice cream comes layered with Pennsylvania Dutch pumpkin butter, a sweet complement to the tangy, spiced cider, mulled with cinnamon, cloves, star anise, and orange slices.
Every fall, Soy Cafe roasts pumpkins in-house to make its own pumpkin puree. Find it as the star ingredient in the popular pumpkin whoopie pies, a decadent gluten-free treat that sandwiches a thick layer of vanilla-cinnamon coconut cream.
