If you have already established a larder packed with vegan-friendly substitutions (including quinoa, legumes, seeds and nuts) and a shelf full of vegan cookbooks, then you might just be looking to find some additional inspiration for healthy desserts.
If, however, you are new to Veganism or are preparing a vegan meal for a friend or loved one, you might be longing to find a straightforward recipe that uses up some basics around the kitchen, rather than requiring an expensive trip to the shops!
You don’t have to tear your hair out in the kitchen if you have a vegan over for dinner, here are ten simple vegan dessert recipes. Photo credit: PersonalCreations.com on VisualHunt.com
As you will see from my selection below of vegan baking recipes, I’m all about the idea of easy cooking and simple ingredients.
The recipes all still look and taste as delicious as the full fat versions.
What’s more, you can impress guests at your summer BBQ by cooking dessert free from animal products at the barbecue itself! Scroll to the end for said recipe and more information on the method (just make sure no meat has been cooked on the same grill beforehand!). Here are some of our favourite nutritious, plant based deserts to satisfy your sweet tooth!
Here are ten recipes that use straightforward ingredients, suitable for any vegetarian or vegan diet.
• 75g coconut oil, plus extra for the tin
• 200g vegan dark chocolate
(at least 70%), roughly chopped
• 2 tbsp golden syrup
• 200g vegan ginger nuts
• 100g dried cranberries
• 50g pistachios, toasted and chopped
1. Lightly oil a 20cm square brownie tin with coconut oil and line the base with baking parchment. Melt the chocolate with the coconut oil and golden syrup in the microwave in 30-second bursts until smooth and glossy.
2. Break the ginger nuts into small pieces in a bowl, then add the dried cranberries and pistachios. Scrape in the chocolate mixture and give everything a good mix to combine, then spoon the tiffin into the tin. Use the back of the spoon to smooth out the top and press it down, then chill in the fridge for 2 hrs or until set hard. Once set, cut into 25 mini squares. Will keep for a week in the fridge.
Recipe courtesy of BBC Good Food.
You can find the full recipe for this on BBC Good Food.
For the full list of ingredients and cooking method, visit BBC Good Food.
• 8 very ripe bananas
• 3/4 cup (252g) maple syrup
• 1/3 cup (76g) coconut oil (melt if it’s cold and hard)
• 1 cup (250ml) unsweetened plain almond milk
• 1/4 cup (43g) chia seeds
• 1 tbsp apple cider vinegar
• 1 tbsp vanilla extract
• 1 cup (126g) millet flour (buy, or make your own by grinding 1 cup whole millet in blender until fine flour forms)
• 1 cup (169g) rice flour (buy, or make your own as per millet directions above)
• 2 tsp baking soda
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp ground nutmeg
• 2 cups (186g) unsweetened shredded coconut flakes
1. Preheat oven to 325 degrees Fahrenheit or 140-160 degrees Celsius.
2. In a large bowl, mash 6 bananas until smooth. Stir in remaining wet ingredients; set aside.
3. In a large bowl, combine all dry ingredients except coconut. Add dry ingredients to wet ingredients; stir until fully combined. Stir in coconut.
4. Divide batter evenly between prepared loaf tins, smoothing out tops. Top each loaf with slices of remaining 2 bananas. Bake for 45 to 55 minutes, until a skewer inserted in center comes out clean. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
5. Store loaves well-covered in the fridge.
Recipe courtesy of Vegan Society
• 110g plain flour (
20g cocoa powder (0.7oz – 1⁄4 cup)
• ¾ tsp baking powder
• 10g desiccated coconut (0.3oz – 2 tbsp)
• 80g brown sugar (6.3oz – 1 cup)
• 50g golden syrup (1.7oz – 2 tbsp)
• 120g soy milk (4.2oz – 1⁄2 cup)
• 15 drops vanilla extract
You can’t go wrong with vegan chocolate brownies – they taste and look just as good as the dairy alternatives! Photo credit: valeehill on Visualhunt
1. To begin with, preheat the oven to 180°C (360°F).
2. Sift the flour, the cocoa powder, and the baking powder into a bowl.
3. Add the coconut, the sugar, the syrup, the milk and the vanilla into the bowl, and whisk the ingredients to combine them, and complete the batter.
4. Pour the batter into a greased 20 centimetres (8 inches) round pan, and bake the brownies for 20 minutes in the preheated oven, remembering to rotate the pan halfway through the cooking time.
5. Before removing the brownies from the oven, pierce them with a toothpick to ensure that they are cooked. If they are, the pick will come out dry and with no mixture on it.
Recipe courtesy of Vegan Society.
For the full list of ingredients and cooking method, visit the Vegan Society website here. You’ll also find lots of other delicious vegan cooking ideas.
For the full list of ingredients and cooking method, visit The Vegan Society.
• 3 cups all-purpose flour, plus more for rolling
• 2 Tbsp vegan granulated sugar
• 2 Tbsp white vinegar
• Fine salt
• 1 cup unrefined virgin or extra-virgin coconut oil
• 8 – 10 ice water
• 4 lb(s) mixed apples (8 or 9), such as Golden Delicious, Granny Smith and McIntosh
• ⅔ cup vegan granulated sugar, plus more for sprinkling
• 2 Tbsp fresh lemon juice
• 4 Tbsp unrefined virgin or extra-virgin coconut oil
• 3 Tbsp all-purpose flour
• 1 tsp ground cinnamon or apple-pie spice
• ¼ tsp fine salt
• 2 Tbsp unsweetened almond or soy
1. Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch thick discs and chill for at least 1 hour up to overnight.
1. Meanwhile, peel and core the apples; cut into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt the coconut oil in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes. Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from the heat, and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
2. To assemble: To make rolling easier, let the dough soften a bitit should be slightly soft when pressedat room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll 1 disc of dough out into a 13-inch round on a lightly floured surface or between two pieces of floured parchment or wax paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9 1/2-inch deep-dish pie pan. Add the cooled filling, mounding it slightly in the center.
3. Roll out the remaining dough disc into a 12-inch round; place it over the filling, and press the 2 crusts together around the edges. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with the almond milk, and sprinkle generously with sugar. Pierce the top with a knife (or make decorative cutouts) a few times to let steam escape. Chill for at least 1 hour.
4. Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 425ºF; preheat for at least 30 minutes. Place the pie on the hot baking sheet, and lower the oven to 375ºF. Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed. (Cover the edges with foil if they brown too quickly.) Transfer to a rack, and cool until set, about 3 hours.
Recipe courtesy of Food Network.
For the full list of ingredients and cooking method, visit Food Network.
• 1 fresh pineapple
• 4 tablespoons rum
• 4 tablespoons soft brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
1. Peel the pineapple and, leaving it whole, cut out the centre core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together rum, brown sugar, cinnamon, ginger, nutmeg and cloves. Pour over the pineapple, cover, chill for 1 hour, or overnight.
2. Preheat barbecue for high heat.
3. Cook pineapple rings on cooking grate over hot coals hot for 15 minutes, turning once, or until outside is dry and chargrilled. Serve with remaining marinade.
Recipe courtesy of All Recipes.
Now that you have taken the time to look into vegan baking dishes, why not think about switching to a vegan diet for Lent? As you have probably gathered by now, it’s actually quite a sweet deal!
Going vegan for Lent doubles up as a great excuse to have a healthier lifestyle while still being allowed a piece of chocolate (vegan, of course!) or an irresistible pudding, instead of simply eliminating sweet things from your diet like many people choose to do in the run up to Easter.
You could be tucking into a vegan chocolate egg before Easter has arrived if you go vegan for Lent! Photo credit: Crystl on VisualHunt.com
Having seen these mouth-wateringly delicious recipes, you’ll no doubt agree that going vegan seems a bit of a cheat’s way to give up something for Lent, but why not eat healthy yet still enjoy your food this holiday?
More Vegan Food Ideas
If the above recipes don’t inspire and you want some more challenging baking ideas to recreate, then why not try searching for show-stopping homemade vegan dessert recipes. Just some examples of dishes that will wow your loved ones or visitors are;
For easy vegan recipes to suit any type of dinner or party, take a look at these 10 Vegan Recipes That Will Turn Heads.
Savoury vegan meal and sides ideas include:
You see, there are so many options out there. Following a plant based diet doesn’t mean you miss out on sweet treats!