More Vegan Dessert Recipes

The Ultimate Vegan Chocolate Brownies

3/4 cup all-purpose flour

1 cup whole wheat pastry flour

1/4 tsp baking soda

3/4 tsp salt

2 Tbsp ground flax seed

1/4 cup + 3 Tbsp water, divided

2/3 cup chocolate chips + an (optional) additional 1/2 cup, divided

7 Tbsp cocoa powder (not Dutch processed)

3 Tbsp applesauce

3 Tbsp vegan margarine (1 1/2 oz)

1 1/2 cups vegan granulated sugar or coconut sugar

2 tsp pure vanilla extract

1/2 cup chopped walnuts (optional)

 

 

  1. Preheat the oven to 350°F. Line an 8×8″ baking pan with parchment (or grease very well) and set aside.
  2. Combine the flours, baking soda, and salt in a medium bowl. Set aside.
  3. Combine the flax and water in a small bowl to make a flax egg, and set aside.
  4. In a large microwave-safe bowl, combine 2/3 cup chocolate chips with the cocoa powder, applesauce, margarine, and 1/4 cup water. Toss together but don’t worry about mixing thoroughly.
  5. Place in the microwave and heat in 30-second intervals until the chocolate is mostly melted, stirring well between each interval. This should take no more than 2 minutes total. When it’s melted, you might see some small non-melted looking bits all over – this is okay.
  6. Add the sugar to the chocolate mixture and stir to mix well. Add the flax egg and the vanilla, and stir until smooth.
  7. Add the flour mixture to the chocolate mixture, and stir with a large spoon until just combined. The batter may be very thick. Fold in the chocolate chips and nuts, if using.
  8. Pour the batter into your prepared pan. Smooth the top with the back of a large spoon, making sure to press it into all of the corners.
  9. Bake for 27-30 minutes, until a toothpick inserted into the middle comes out clean. Let cool for at least 15 minutes in the pan on a wire rack before serving. Try not to eat them all in one sitting!

 

Recipe by Raquel Smith

---------------------------------------------------

Lemon Shortbread Cookies
 
Prep time
45 mins
Cook time
10 mins
Total time
55 mins
 
These Lemon Shortbread Cookies are a delightful addition to a holiday cookie plate, but I love making them at all times of year. Enjoy them on their own or with a hot cup of tea!
Serves: 30
Ingredients
½ cup vegan butter, softened
⅓ cup cane sugar
Zest of 1 medium lemon
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves, chopped
1¼ cups all-purpose flour
¼ teaspoon sea salt

Instructions
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Cream the butter in the bowl of an electric mixer. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Next, add the lemon zest, lemon juice, and thyme and mix again. Finally, add the flour and salt and mix until just combined. Turn the dough out onto a floured surface and flatten into a 1” disk. If the dough is sticky, wrap and chill for 15 to 30 minutes until firm but still pliable.
Roll the dough on a lightly floured surface until about ¼“ thick. If desired, you can roll the dough between two pieces of parchment paper. Use 2” cookie cutters to cut out desired shapes. Transfer to the baking sheet and bake for 10 to 14 minutes or until the edges are lightly browned. Keep any extra cut-out cookies in the fridge until ready to bake.
Remove from the oven and transfer the cookies to wire racks to cool. Store at room temperature for up to 5 days.

---------------------------------------------------

Coconut Tapioca

 

       1/3 cup small pearl tapioca

       1 can coconut milk 13.5 oz

       1 1/3 c vanilla soy milk (used Kirkland brand)

       1/4 cup granulated sugar

        ¼ teaspoon salt

        ½ teaspoon pure vanilla extract (optional if using vanilla soy milk)

 

         Sliced fresh fruit such as mango, melon, pineapple, berries, optional

 

  1. Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes.
  2. Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Stir constantly. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened. Be sure to stir frequently so that the tapioca doesn’t stick to the bottom. Once done, remove from heat and stir in vanilla.
  3. Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration.
  4. Serve with sliced fresh fruit/fruit puree and coconut chips if desired.

Recipe adapted from Shiran

______________________________________

Lola’s Zucchini Chocolate Cake

Dry ingredients bowl

1 1/4th cup flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/3 cup unsweetened cocoa powder

1/3 teaspoon salt

Optional: 1/2 teaspoon cinnamon

Optional: 1/2 teaspoon ground cloves adds a slightly spiced flavor like in carrot cake

Optional: 1 teaspoon ground coffee

Wet ingredients bowl

¼ c applesauce*

1/3 cup oil

1 cup sugar - can use half brown sugar half white sugar.

1/2 cup + 2 Tablespoons coconut cream or 1 small 5.4 oz can** (see substitution note)

1 teaspoon vanilla extract

Stirred in at the end

1 heaping cup grated zucchini I used 1 medium zucchini which yielded ~1.25 cups

Optional: 1/3 cup chocolate chips allergy note: regular chocolate chips usually contain dairy

FROSTING INGREDIENTS

4 Tablespoons butter (half a stick) softened at room temperature

4 oz. vegan cream cheese (half a standard size package) softened at room temperature

1/2 teaspoon vanilla extract

1 and 1/2 cups powdered confectioners sugar sifted into the frosting bowl

Optional, but highly recommended: 1 to 2 teaspoons lemon juice to taste I also added a little lemon zest into the frosting and on top of each cupcake.

INSTRUCTIONS

CAKE INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Grate zucchini and set aside. If it looks watery, blot off excess water with a paper towel otherwise I don’t typically blot it. If you’re doing the optional adding lemon juice or white vinegar into the milk step, do that now as well and set aside.
  3. In a bowl, sift together everything listed under “Dry ingredients bowl.” Sifting is key for helping these ingredients combine evenly and to get rid of clumps. I only have a little sift, so just added each ingredient one at a time through the sift, stirred with a spoon, and re-sifted everything together.
  4. In a separate, large bowl, mix everything listed under “Wet ingredients bowl” using a hand beater until combined.
  5. Stir the sifted dry ingredients into the wet ingredients bowl. Use a large spoon or spatula to stir until combined.
  6. Stir in grated zucchini and optional chocolate chips.
  7. Scoop batter into cupcake liners or a well greased pan (this recipe fits into an 8 x 8 pan). I filled these to the brim of my cupcake tins for fuller, rounded cupcakes after baking.
  8. Bake for 18-22 minutes for cupcakes until a toothpick comes out of the center clean. For a larger sheet cake, bake for 30 to 40 minutes until the toothpick test is clean.

FROSTING INSTRUCTIONS

  1. Cream together the softened butter, cream cheese, and vanilla using a mixer.
  2. Sift in the powdered sugar and continue mixing until smooth.
  3. Stir in optional lemon juice and/or zest half a teaspoon at a time to taste, until you’re happy with the flavor. If needed, add a few tablespoons more confectioners sugar for thicker frosting.
  4. Refrigerate for 15-20 minutes (frosting will thicken up a tad more) and then spread on top of FULLY COOLED cake. You can also make a DIY frosting piping bag (pictured below) by cutting off one corner of a ziploc bag.

NOTES

* Egg substitute: Oftentimes you can replace 1 egg in baking with 1/4 cup of applesauce or mashed banana. Or, try a flax seed egg which is common in vegan baking.

** Coconut cream is the thicker, creamy and more solidified part inside a can of coconut milk. You can buy it separately (like this mini can) or just scoop out the thicker part from a regular can of coconut milk. I used just regular coconut milk for this batch as a test, and it still worked fine. We freeze any unused coconut milk or cream in ice cube trays for various uses later!

*** If you do not have coconut milk and are able to eat dairy, the original family recipe actually calls for 1/2 cup regular milk (whole milk if available) + 2 teaspoons white vinegar or lemon juice. Stir the vinegar or lemon juice into the milk and let it sit for 10 minutes before using. This is a common way of making “buttermilk” for baking, and you can also do this with the coconut milk but I skipped it.

 

Recipe by extrapetite.com
______________________________________

Carob Prune Cake or Brownie

 

 

1 c date pieces (or more )

1 c honey

3/4 c hot water

1/2 c prunes pitted (10) or more 

1/2 c applesauce

1 Tbs + 1 tsp vanilla

1/2 c carob powder

1 tsp Roma

2 1/4 c whole wheat flour (I use spelt)

2 Tbs Ener-G Baking Powder (or 1 T reg) 

3/4 tsp salt

1/2 c water if needed

1 1/2 - 2 c walnuts or pecans 

 

Preheat oven to 350* and prepare 2 -  8" or 9" cake pans.

    (will be placed in oven as soon as done mixing).

 

Blend dates, honey, hot water, prunes, vanilla, carob powder

    Roma, + applesauce.

 

In a separate bowl stir together flour and salt.

Add the blended mixture (and extra water if needed).

 

Beat together about 2 min until soft but stiff enough to

    hold shape.

 

Stir baking powder and nuts into the mix and (because of the

    Ener-G) quickly pour (or dump) into pans. I press it out.

 

Bake 25 - 35 minutes at 350*.  Cool on wire racks. 

 

YUMM!

---------------------------------------------------

Carob Pecan Cake or Walnut or Macadamia

 

1/2 c dates pitted

1 1/2 c hot water (divided 1c & 1/2 c)

1 1/2 c whole wheat flour or half white flour

1 Tbs Rumford baking powder

1 tsp soda

1/2 tsp salt

3/4 c carob powder

1 Tbs golden flax seeds

6 oz extra firm silken tofu

1 c pure maple syrup

1 Tbs grape seed oil (or other)

1 tsp vanilla

1 1/2 c chopped pecan (or other) 

*1/2 c chopped nuts for top

 

Preheat oven to 350*    —   Soak dates in 1 c hot water for 30 min.

Sift flours, baking powder, baking soda, salt and carob powder — set aside.

 

Put flax seed and 1/2 c hot water in blender and process till frothy — 

Add the dates and water that have been soaking, tofu, syrup, oil, and vanilla to blender and process till creamy. 

 

Transfer wet mixture to a mixing bowl.

Add dry ingredients into wet mixture and mix by hand until smooth, stir in nuts.

 

Divide batter evenly between prepared (sprayed w/ oil) cake pans.

 

Bake 25 min. Cool on wire racks a few min before removing from pans.

Cool completely then ice w/ Pecan Frosting (recipe following).

 

 

Pecan Frosting or Walnut, or Macadamia

 

1/2 c raw cashews

1/3 c water

6 oz firm silken tofu

1/4 c maple syrup

1 tsp vanilla 

1 c carob chips

1/2 c chopped pecans 

 

Put cashews and water in a blender and blend until smooth.

Add tofu, maple syrup, & vanilla and blend until creamy.

Add carob chips and blend till smooth.

 

Chill until cake is completely cooled. 

Ice cake layer and sprinkle with some nuts.

Place on second layer and finish frosting. 

Sprinkle the rest of the nuts on the top and sides.

 

 

 

Peanut Butter Frosting

 

3/4 c peanut butter 

1/8 t salt (if salted P.B.)

1 c plus 2 T powdered sugar

4 - 7 T non-dairy milk

 

Mix P.B. and salt until fluffy...

Adding powdered sugar and mixing...

When it gets stiff- start adding milk...

You want it to be gloopy yet pourable.

______________________________________

Candied Pecans

1 Tbsp water

1 egg white*

1/3 cup date sugar

2/3 cup erythritol (sugar substitute)

1 tsp stevia powder (sugar substitute)

1 tsp ground salt crystals (or sea salt)

¼ tsp smoked paprika

1 tsp cinnamon

1 pound pecan halves (about 4 cups)

Beat egg white replacement with water until frothy. Whisk together sugars, salt, smoked paprika and cinnamon. Pour nuts into whipped egg white/water and coat thoroughly. Sprinkle sugar mixture over pecans and stir, making sure all nuts are covered.

Spread in single layer on cookie sheet that’s been covered with parchment paper. Bake 30 minutes at 300 degrees, stirring occasionally. Remove from oven, put parchment paper with nuts on rack to cool and dry. Separate any clusters while still soft. When completely cool, place in air tight container

*Note – For Vegan version use ½ Tbsp agar powder whipped with 3 Tbsp water, chilled then whipped again. Or could use Ener-G egg replacer as directed.

Erythritol and stevia powder can be found at the health food stores.

______________________________________

Candied Pecans

1 Tbsp water

1 egg white*

1/3 cup date sugar

2/3 cup erythritol (sugar substitute)

1 tsp stevia powder (sugar substitute)

1 tsp ground salt crystals (or sea salt)

¼ tsp smoked paprika

1 tsp cinnamon

1 pound pecan halves (about 4 cups)

Beat egg white replacement with water until frothy. Whisk together sugars, salt, smoked paprika and cinnamon. Pour nuts into whipped egg white/water and coat thoroughly. Sprinkle sugar mixture over pecans and stir, making sure all nuts are covered.

Spread in single layer on cookie sheet that’s been covered with parchment paper. Bake 30 minutes at 300 degrees, stirring occasionally. Remove from oven, put parchment paper with nuts on rack to cool and dry. Separate any clusters while still soft. When completely cool, place in air tight container

*Note – For Vegan version use ½ Tbsp agar powder whipped with 3 Tbsp water, chilled then whipped again. Or could use Ener-G egg replacer as directed.

Erythritol and stevia powder can be found at the health food stores.

______________________________________

Best Vegan Banana Bread

6 TB aquafaba – liquid from a can of garbanzo beans

3 medium very ripe bananas, plus 1 ripe banana for decoration, optional

1/4 cup + 2 TB oat milk, or unsweetened plant-based milk of choice

1 TB lemon juice**

1/3 cup sunflower oil, olive oil, or any neutral-tasting oil

2/3 cup organic brown sugar or coconut sugar ***

1 tsp pure vanilla extract

2 cups all-purpose flour, spooned and leveled

1/4 tsp sea salt

1 tsp baking soda

1 tsp ground cinnamon 

  1. Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.

Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45-60 seconds until uniformly foamy. Mash the three bananas to the bowl until smooth and no lumps remain.

  1. Stir the lemon juice into the oat milk and set aside. This is the vegan "buttermilk."
  2. In a large mixing bowl, add the sugar and oil. Mix using the electric mixer or a whisk until well combined.
  3. Add the whipped aquafaba and mix until well incorporated. Add in the vegan "buttermilk" and vanilla and mix until smooth. Add the mashed bananas and mix until well incorporated.
  4. Add the flour, salt, baking soda, and cinnamon to the wet ingredients.
  5. Pour the batter into the prepared loaf pan and smooth out the top of the batter using a spatula or spoon.
  6. For the optional decoration, keep the peel on the reserved banana and slice it in half, lengthwise; then peel the banana. Sprinkle a little coconut sugar or brown sugar on the cut/interior sides of the banana. Gently arrange the bananas on top the batter, sugared side up.****

NOTE: This might create a dome in the middle of the bananas, where the batter bunches up in the middle. Use a spoon to move some of the batter around the pan so that the bread doesn’t bake unevenly.

  1. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center top (insert the toothpick at a slight angle) comes out mostly clean. Transfer the pan to a wire rack and cool for 10 minutes. Then remove the bread from the pan and cool on the rack for at least 20-30 minutes before slicing.

NOTES

** The lemon juice is optional, but I find that mixing a little bit into plant-based milks tends to make for baked goods that are a bit lighter in texture, and the acidity also helps the baking soda reaction take effect. With some plant-based milks, you’ll notice that the milk begins to curdle (a little bit with almond milk and a lot with soy milk, but none with oat milk). No fresh lemon juice? You can sub apple cider vinegar.

*** If using brown sugar, lightly pack it. If choosing between light and dark brown sugar, the dark variety has a deeper molasses flavor, so the bread will be richer in flavor (and darker in color). If you are limiting your sugar intake, you could use less sugar, as little as 1/4 cup).

****My note – I just sliced the banana into slices and placed on top of bread sprinkling a little cinnamon sugar on top of each slice (2 TB sugar + 1 tsp cinnamon). I also just used plain soy milk without the lemon juice and did not have brown sugar so just used granulated sugar. One can of aquafaba has over 12 Tbsp plus. Baking time depends on if you use banana slices on top.

 

Recipe adapted from Rainbow Plant Life

---------------------------------------------------

Vegan Pumpkin Donuts With Cinnamon Sugar or Glaze

  • 1/2 cup soy milk 
  • 1 1/2 teaspoons apple cider vinegar (sub white vinegar or lemon juice; I used orange juice)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar, light
  • 1/3 cup grapeseed oil or any neutral-flavored oil (I used light olive oil)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 3/4 cups all-purpose flour, sifted
  • 3 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon salt

Cinnamon Sugar Coating

  • 3 tablespoons vegan butter, melted
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon

Glaze

  • 2 Cups Vegan Powdered Sugar
  • 2-3 Tbsp Plant Milk
  • 2 Tbsp Maple Syrup
  • 1/2 Tsp Vanilla
  • 1/4 Tsp Pumpkin Spice

 

  1. Preheat oven to 350 °F (177 °C) and lightly grease the slots of two donut pans.
  2. In a Medium Mixing Bowl, add the soy milk and apple cider vinegar or juices. Combine and let it sit for 10 minutes to create vegan buttermilk. It will thicken and curdle slightly. Set aside. (I did not let sit but just continued with the recipe).
  3. To a Large Mixing Bowl, add the Flour, Corn Starch, Baking Powder, Baking Soda, Pumpkin Spice, and Salt. Whisk to combine well. Set aside.
  4. To the Medium Bowl with the Buttermilk, add the Granulated Sugar, Brown Sugar, Oil, Pumpkin, and Vanilla. Whisk to combine well.
  5. Now add the wet ingredients into the large bowl of dry ingredients. Fold batter gently with a spatula until just combined. The batter should be thick. Don't overwork the batter or it can cause dense and chewy donut.
  6. Using a spoon add your batter to a large Ziploc or decorating bag. Twist top closed and snip off one corner leaving a ½ " hole (*hold the bag upwards when cutting so the batter doesn't leak out). Pipe the batter into your greased donut pans. Fill about ¾ of the way full. 
  7. Place in the oven on the middle rack for 12-15 minutes. To check for doneness, lightly press the surface. If it springs back, they are ready.
  8. Remove the pans from the oven and let them cool for 10 minutes before touching (but don't leave them longer than that). Now gently remove the donuts and let them completely cool on a cooling rack for 10-15 minutes before coating. (I also took them out of their pans and placed on a wire rack then stuck back in the turned off oven for 5 minutes to dry their tops).

Cinnamon Sugar Coating

  1. In a small bowl, whisk to combine the sugar and cinnamon. 
  2. Lightly brush the top of each donut with melted butter and dip into the cinnamon sugar. Gently twist to coat.

 

Recipe by Melissa Huggins and plant.well

______________________________________

 

More Vegan Dessert Recipes