I need a vegan german dessert recipe?

German chocolate cake is not german.I need a vegan german dessert recipe?
Here are some ideas I found online...





Vegan Black Forest Brownie Torte:


http://www.bakespace.com/recipes/detail/鈥?/a>





Vegan German Pancakes, aka Eierkuchen (similar to crepes):


http://eatyet.wordpress.com/2008/05/29/g鈥?/a> (I know this recipe is not vegan, but you could veganize it, using this guide for substitutions: http://www.theppk.com/veganbaking.html)





Vegan Mocha Raspberry cake: http://www.grouprecipes.com/13306/vegan-鈥?/a>





Vegan German Plum cake (aka Plfaumenkuchen): http://www.vegalicious.org/2007/08/12/ge鈥?/a>





Vegan Frangipan (tart/pie thing. It looks delicious!!): http://shellyfish.wordpress.com/2009/06/鈥?/a>





Rote Gruetze (red fruit pudding): http://chowhound.chow.com/topics/636144


You don't have to serve it with the vanilla sauce recipe they give; you could put vegan whipped topping, or you could make your own vegan vanilla sauce: http://www.damefandango.com/veganebook/p鈥?/a>





Sorbets are also very popular. Here are a bunch of different flavored sorbets: http://recipes.epicurean.com/recipe_resu鈥?/a>


Take your pick!I need a vegan german dessert recipe?
Vegan Apple Strudel





This recipe is from a popular ';gourmet vegetarian'; restaurant in Atlanta:





Recipe By: Cafe Sunflower; Serving Size: 6 Preparation Time: 0:20





FILLING:





* 1 cup dried apples (sulfate free)


* 1 tablespoon balsamic vinegar


* 1 vanilla bean, split -- insides scraped


* 1/4 cup brown rice syrup


* 1/8 cup natural brown cane sugar


* 1/2 teaspoon fresh ginger, shredded


* 1 cup water


* 1 tablespoon egg substitute





TOPPING:





* 1 cup pecans -- crushed


* 1/4 cup brown rice syrup


* 2 tablespoons water





STREUDEL:





* 6 sheets phyllo dough


* 1/4 cup vegetable oil


* 1/2 cup pecans -- ground fine


* 1/4 cup natural brown sugar





Preheat oven to 350 degrees F.





TO MAKE FILLING: In a heavy pot over medium heat, mix apples, vinegar, vanilla bean, syrup, sugar, ginger, water, and egg substitute.


Heat until completely incorporated, about 5-10 minutes.


Remove from heat and allow to cool.





TO MAKE TOPPING:


Mix pecans, syrup, and water.


Place in a shallow pan and heat until pecans darken.


Remove from heat and allow to cool.





TO MAKE STREUDEL:


Place 1 sheet of phyllo dough on work surface with long side closest to you.


Brush with a little of the oil.


Sprinkle some of the pecans and sugar onto the oiled sheet.


Place second sheet on top of first, brush with oil, sprinkle with pecans and sugar.


Continue until all 6 sheets are used.





Spoon the apple mixture along the long side of the phyllo, leaving about 1 inch all around.


Starting with the side closest to you, roll into a tube.


Place on baking sheet, top with the topping mixture, and bake until golden brown.
I made euro style cheese cake with tofu, tvp and jarred cherries one time, european cheesecakes made with dairy are coarser and a bit more grainier than US style, you make it with firm and silken tofu, it is cooked, the TVP is ground and used for the crust, I used no eggs, soya flour and lemon juice, cinnamon, the crust was the TVP and thickened the cherries with rice flour, they go on the bottom instead of sering a sauce on top, the streusel was tvp, raw sugar and veg margarine.