Thanks to the explosion of new dairy-free ingredients on the market, vegan desserts have never been so good or so easy to make!
Guys, it’s not just sorbet and fruit salad anymore. Now, vegan desserts include milkshakes, brownies, cakes, cookies, and pies, just to name a few.
Some are nut-based, using soaked cashews to give you a wonderfully firm yet creamy texture.
Other recipes rely on coconut milk and flax seeds to make them just right.
Either way, the bakers of the world have you covered, and no matter which recipe you choose here, you won’t be disappointed.
This recipe only needs two ingredients, with the main one being strawberries, of course.
The second is So Delicious Vanilla Bean Coconut Milk Frozen Dessert. You should be able to find it in your local supermarket.
Or, you could use this simple recipe for frozen coconut ice cream instead.
Just blend the ingredients and pour the mix into an ice cube tray.
When it’s solid, add them to your blender with the fruit and blitz for a dreamy, thick, vegan strawberry milkshake.
Brownies will always be my downfall, so don’t leave me near a tray unless you want them devoured!
You can see from the picture that this vegan dessert recipe will leave you with a lovely, traditional brownie “crust” and a super fudgy center.
To make these the right texture, you’ll need two flax eggs (the most you should try to substitute in any baking recipe), which are super easy to make, especially if you have a coffee grinder.
If you want to add chocolate chips for extra indulgence, be sure to check the ingredient list, as some are not vegan.
Vegan ice cream almost always uses coconut cream for the base.
It’s thick, lightly sweet, and helps the mix to be amazingly smooth and creamy.
It is possible to make dairy-free ice cream without coconut (this recipe is excellent), but it does mean using cashews and often xanthan gum.
So, unless you have an allergy, I would recommend sticking with coconut.
It’s relatively cheap, easy to find, and the results speak for themselves.
When adding the peppermint extract, I suggest adding half and adjusting to your taste, since it can be pretty overpowering.
It’s hard to imagine a cake from the Great Depression being vegan, but this recipe is just that.
During the early 1930s, it wasn’t uncommon for pantry staples, like eggs, milk, and butter, to not be available. So, people had to get creative.
This recipe needs just nine ingredients, including flour, sugar, oil, and vinegar, making such a light and airy sponge.
Try this simple whipped coconut milk ganache for a lovely vegan frosting.
Key lime pie (or bars) is very creamy, and it’s the mixture of condensed milk and lime juice that allows it to set without baking.
To get that same firm yet creamy texture, you’ll need to use soaked cashews.
I like to pop the cashews in water overnight, letting them slowly soak up the moisture and soften gradually.
Alternatively, you can cover them with boiling water and soak them for a few hours.
Once they’ve softened, they’ll blend down into an insanely thick and creamy filling.
Add lime juice and zest, maple syrup, coconut oil, coconut milk, and vanilla extract to get it to the right consistency, and then freeze until solid.
One of my favorite things about vegan desserts has to be that they’re almost always healthier than their dairy-loaded cousins.
And this recipe is proof that you can curb those chocolate cravings without overdoing it.
All you need is cocoa powder, coconut milk, maple syrup, vanilla, and salt. Whisk it until it’s smooth and pour into the molds.
I like to strain mine, so I know there are no lumps hidden anywhere.
Not too long ago, there were very few ways to make vegan cheesecake. You either had to use cashews or try a no-bake recipe with agar agar.
But since vegan cream cheese has become mainstream (and available in most grocery stores), you can make a dreamy, dense, and super-rich cheesecake without even a hint of dairy.
Tofutti is one of the best brands around, but try out any that says it’s plain. Or, try using silken tofu instead.
Although many pudding recipes use eggs as a thickener, plenty use cornstarch to ensure a thick finish.
So, it makes sense that you can make a vegan pudding using dairy-free milk and cornstarch, right?
In fact, if you look at the recipe, it’s very close to a standard vanilla pudding. The only real difference is the use of dairy-free milk.
Try adding a little vegan butter for a more decadent finish, or pour it over dark chocolate for something more sinful.
Since this recipe is both vegan and gluten-free, the base isn’t just your average graham cracker crust (although you can buy gluten-free cracker crumbs if you want).
You’ll need to blitz oats with almonds, sea salt, and coconut sugar until there are no large lumps and it resembles coarse sand.
Then, mix in enough maple syrup and coconut oil to help it clump together.
The filling is super similar to the key lime bars above; only this is baked, using cornstarch, so it sets into a cheesecake-like filling.
Peach cobbler is such a classic dessert, and it’s easier than ever to make it vegan.
The filling is already dairy-free, so it’s just the topping to contend with.
I like my cobbler topping to be pretty thick and almost like a cross between a cookie and a biscuit.
To get that texture, you’ll mix melted vegan butter, sugar, vanilla, and dairy-free milk.
Of course, you could use coconut oil too, but I think the vegan butter gives it a richer flavor.
As you add the dry ingredients, be careful not to over-mix, so it stays nice and light.
Finally, when you cover the peaches, just dollop it over the top without trying to spread or cover the whole thing.
You’ll want the fruit to be visible so it can bubble up in the oven.
Mashed bananas are a well-known egg replacement, so this vegan banana bread is pretty easy to whip up.
If you can’t find spelt flour, swap it out in equal measurements for whole wheat.
To use all-purpose flour, you’ll need to use 245 grams instead of the 210 grams of spelt listed in the recipe (per the baker’s notes).
The key to keeping the crumb light and moist is to mix gently and only until the ingredients are incorporated.
Too much mixing will make the crumb tough and dry.
Cookies are surprisingly easy to make vegan.
Swap the butter for coconut oil or vegan butter, and in most cases, you can just leave the eggs out altogether.
Cookies don’t need much lift, so baking powder/soda should be enough to make them light.
Of course, the ratios will be a little different, but in terms of flavor, I’ll bet nobody will know these sinful chocolate cookies are vegan.
Caramel is one of those things you can more or less add to anything. Be it fruit, cookies, cakes, or pie, caramel will only ever make it better.
So, anyone looking for vegan desserts simply must try this amazing salted caramel recipe.
The cupcakes have a lovely caramel flavor thanks to the brown sugar in the batter, but it’s the vegan caramel that steals the show.
And it’s so, so easy! First, you’ll bring sugar and water to a boil and let it turn amber (like any other caramel recipe).
Then whisk in coconut milk, vegan butter, and sea salt.
Every great chocolate cake I’ve ever made has had a super-thin batter and included hot water or coffee.
When I saw this uses a cup of boiling water, I knew it would be ultra-light and crazy moist.
I always use coffee instead of plain water, making the chocolate taste that much more intense.
This recipe also includes vegan buttermilk made with dairy-free milk and vinegar. That helps to keep the crumb tender.
Blondies should be soft, sweet, fudgy, and full of chocolate chip cookie flavors.
Like when making cookies, the key to getting these to set but stay gooey is to pull them from the oven when the edges are golden, but the middle looks undercooked.
Another critical factor is the size of the pan you’re using.
For example, if the recipe calls for 8×8 and you use 9×9, you’ll need to reduce the baking time so it doesn’t overcook and become cakey.
As you can imagine, snowball cookies get their name from the round shapes and copious amounts of powdered sugar they’re rolled in.
The cookie itself is a tender shortbread-style cookie made using vegan butter, powdered sugar, vanilla, and flour.
The nuts are optional, but I think they work well and add a nice bit of crunch.
I’m drooling just looking at that picture. It’s so bright and juicy-looking, and I just know I’ll be having more than one slice, please, and thank you!
Blueberry pie filling is already vegan, using berries, sugar, lemon, and cornstarch as a thickener.
So it’s just the pastry you need to change.
Though you’ll notice that the recipe and method are like any other pastry, you’ll just swap out butter for vegan butter.
This chocolate cupcake recipe is pretty impressive, and it’s one to keep on hand because it’s light and moist.
But that fudge filling is something else, and it brings these cupcakes to a whole new level of deliciousness.
It uses vegan condensed milk, which I had to go searching for. So next time, I’ll be making my own with this terrific two-ingredient recipe.
Baked donuts are a wonderful little treat to make at home, and all you’ll need is a cheap silicone donut mold to make it happen.
Since they’re pretty flat, you won’t need to worry too much about the lift (like with cupcakes), so making them vegan doesn’t require an egg substitute.
Instead, you’ll use applesauce as a binder and melted vegan butter for rich moisture.
I’ll often bring this cake along to my book club or daytime coffee mornings with friends.
It’s light, zesty, moist, and impossible to tell that it’s vegan and gluten-free.
Since it uses almond flour, it has a subtle nutty taste, which I adore alongside the sharp lemon flavor.
The blend of almond flour, potato starch, and cornstarch is the key to that amazingly soft and tender crumb, so I wouldn’t recommend any substitutions.
Since this recipe includes peanut butter in the cake and the frosting, it’s basically made for those of use that can devour a pack of Reese’s in a single sitting.
I’ve been using peanut butter in my frosting for years, but I never choose to add it to the cake. Until now, of course.
And I’m so glad I did!
This cake is beyond yummy, and though the flavor is subtle, it’s distinct enough that you will taste it even without the added peanut butter frosting.
I made a batch of these for my family and didn’t mention they were vegan.
When they got rave reviews, I spilled the beans, smiled at their shocked faces, and laughed as everyone reached for another.
Seriously, they’re that good.
You’ll use semi-solid coconut oil for this, beating it with the sugar until it’s light and fluffy, just as you would with your standard chocolate chip cookies.
Oh, and don’t skimp on the sea salt. It makes these!
Remember that vegan fudge from above? Here’s another cupcake that’s calling out for some chocolate filling.
This cupcake is easier than you think, using a simple coffee soak to make the cake extra moist and flavorful.
I used this cream cheese frosting recipe so the cupcake would get that wonderful creaminess you’ll typically get from using mascarpone.
These homemade candy bars are lightly sweet, full of terrific coconut flavor and texture, plus they’re low carb and sugar-free to boot.
Mix unsweetened shredded coconut with coconut oil and maple syrup before pressing it into a lined baking dish.
Be sure to chill or freeze this until it’s solid, or you’ll have trouble coating the portions in chocolate.
Unlike regular bark, which requires melting chocolate, this recipe uses virgin coconut oil and cocoa or cacao powder.
The flavor is still very rich, and since you’ll add maple syrup, it’s plenty sweet.
However, one thing to remember is that this needs to be kept chilled, as it will melt if left out at room temperature for too long.
Zucchini has a lovely mild flavor, and when you add it to baked goods, it brings moisture, substance, and a nice boost of nutrients.
Though you might see the flecks of green, you definitely don’t taste them.
So, you can easily feed this to the kids and get away with sneaking some veggies into their diet.
I always add dark chocolate chunks to my zucchini bread, but it’s super tasty with chopped nuts and dried fruits, too.
If you’re looking for a last-minute dessert for your best vegan friend, look no further than this silky smooth chocolate mousse.
Ready in just 5 minutes, this recipe just needs cocoa powder, powdered sugar, and firm coconut milk.
If like me, you keep one in the fridge at all times, you’re good to go. Otherwise, pour the contents out and freeze it for about 10 minutes.
Vegan sweet potato pie on top of a vegan snickerdoodle cookie crust? I’m already halfway to the kitchen!
The crust contains almond flour, cinnamon, and oil, making it firm yet lovely and tender.
Of course, you could always add some cinnamon to a graham cracker crust if you prefer.
The sweet potato layer is a simple blend of sweet potato puree, maple syrup, warm spices, and cornstarch to ensure it sets.
I’m a massive fan of dark chocolate cake with bright white frosting. I just love the contrasts of colors and how they pop on the plate.
In this case, you’ll also get a stunning flavor contrast of intense dark chocolate and fresh peppermint.
To be honest, you won’t need the peppermint extract in the cake, as the frosting has enough taste.
But as mentioned above, I highly recommend using hot coffee over plain water to boost the intensity of the cocoa.
Puppy chow is one of those things you make for the kids, only to have the grown-ups gobble up the whole bowl.
Rice or wheat squares are a must for this, and I love adding peanut butter for extra taste.
Though I’ve made it with Nutella before, and it was a certified hit!
Of course, you can also throw in fun additions, like caramel popcorn, M&Ms, and Reese’s pieces once the cereal is coated and cooled.
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