4 Vegan Dessert Recipes
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Recipes in this Video
4 recipes
vegandairy-freeegg-free
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/3 cup unsweetened cocoa powder
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1 cup almond milk (or any plant-based milk)
- ●1/3 cup vegetable oil
- ●1 tbsp apple cider vinegar
- ●1 tsp vanilla extract
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
- 3In another bowl, mix together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- 4Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5Grease and flour an 8-inch round cake pan.
- 6Pour the batter into the prepared cake pan.
- 7Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 9Once cooled, frost with your favorite vegan frosting or enjoy plain.
Equipment
mixing bowlswhiskmeasuring cupsmeasuring spoonscake pantoothpickwire rack
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup rolled oats
- ●1/2 cup almond butter
- ●1/4 cup maple syrup
- ●1/2 cup chopped nuts (e.g., almonds, walnuts)
- ●1/4 cup dried fruit (e.g., cranberries, raisins)
- ●1/4 cup chia seeds
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
- 2In a large mixing bowl, combine the rolled oats, chopped nuts, dried fruit, chia seeds, and salt.
- 3In a separate bowl, mix together the almond butter, maple syrup, and vanilla extract until smooth.
- 4Pour the wet mixture into the dry ingredients and stir until everything is well combined.
- 5Transfer the mixture to the prepared baking dish and press it down firmly into an even layer.
- 6Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
- 7Remove from the oven and let it cool completely in the baking dish.
- 8Once cooled, lift the bars out using the parchment paper and cut into squares or rectangles.
- 9Store in an airtight container in the refrigerator for up to a week.
Equipment
mixing bowlbaking dishparchment paperspatula
Ingredients
- ●1 cup rolled oats
- ●1 1/2 cups boiling water
- ●1/2 cup unsweetened cocoa powder
- ●1 cup all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup brown sugar
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1/2 cup vegetable oil
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup chocolate chips (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a bowl, combine the rolled oats and boiling water. Let it sit for about 20 minutes to soften.
- 3In a separate large bowl, mix together the cocoa powder, all-purpose flour, granulated sugar, brown sugar, baking soda, and salt.
- 4Add the softened oat mixture, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- 5If using, fold in the chocolate chips.
- 6Pour the batter into a greased 9x13 inch baking pan.
- 7Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 8Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- 9Serve as is or with a dusting of powdered sugar or a scoop of ice cream.
Equipment
mixing bowlwhisk9x13 inch baking pantoothpickwire rack
vegandairy-freeegg-freegluten-freenut-free
Ingredients
- ●1 1/2 cups almond flour
- ●1/2 cup unsweetened cocoa powder
- ●1/4 cup coconut oil, melted
- ●1/4 cup maple syrup
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
- ●1 cup shredded coconut
- ●1/4 cup coconut cream
- ●1/4 cup agave syrup
- ●1/2 cup dark chocolate chips
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, vanilla extract, and salt. Mix until a dough forms.
- 3Press the dough into the bottom and up the sides of a tart pan evenly. Bake for 10-12 minutes, then remove from the oven and let cool.
- 4In another bowl, mix shredded coconut, coconut cream, and agave syrup until well combined to create the filling.
- 5Spread the coconut mixture evenly over the cooled tart crust.
- 6Melt the dark chocolate chips in a microwave or double boiler until smooth. Pour the melted chocolate over the coconut filling, spreading it evenly.
- 7Refrigerate the tart for at least 2 hours to set.
- 8Once set, remove from the tart pan and slice into pieces.
- 9Serve chilled and enjoy your Vegan Bounty Tart!
Equipment
mixing bowltart panspatulameasuring cupsmeasuring spoonsmicrowave or double boiler
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