No matter who you are – whether you’re a carnivore, vegetarian or vegan – there’s always room for dessert. For vegans, finding options for a sweet tooth can be hard, especially when the most delicious deserts are packed to the brim with animal by-products. However, if you need help finding vegan dessert recipes then look no further.
We’ve put together a list of some of the tastiest, vegan-friendliest desserts you could ask for. What are you waiting for? Grab a spoon and dig in!
Delicious vegan dessert recipes
If you’re looking for a plant-based treat, then these healthy and delicious options are sure to go down well with all your friends and family. Here’s some of our favourites:
Oatmeal chocolate chip cookies1
Prep: 40 mins | Cook: 15 mins | Difficulty: Easy
Calories: 139 kcal | Carbohydrates: 13.1g | Protein: 2.6g | Fat: 9.2g | Sugar: 7.7g
- 84g almond flour
- 67g rolled oats
- 20g finely shredded unsweetened coconut
- 30g vegan dark chocolate
- ¾ tsp baking powder
- ¼ tbs sea salt
- 73g organic brown sugar
- 60ml aquafaba (the brine in a can of chickpeas)
- 32g almond butter
- 45ml avocado or melted coconut oil
- ½ tsp vanilla extract (optional)
Get a large mixing bowl and stir together the almond flour, oats, coconut, chocolate, baking powder, salt, and sugar. Using a separate bowl, whisk the aquafaba until light and fluffy before adding the almond butter, oil and vanilla (optional). Then combine both mixtures until you get a firm, yet sticky dough.
Preheat oven to 176C and lightly grease a baking sheet with baking paper. Add the mixture (2 tablespoons per serving) and leave a 1-inch gap to allow for spreading – this should be enough for 12 cookies.
Bake for 10 minutes then increase the temperature to 190C and bake for a further 2-4 minutes. Remove from the oven and leave to cool for 5 minutes.
Enjoyed those? Try our Chocolate & Chia cookie recipe next.
Prep: 30 mins | Cook: 25 mins | Difficulty: Easy
Calories: 452 kcal | Carbohydrates: 53g | Protein: 4g | Fat: 24g | Sugar: 34g
For the cake:
- dairy-free sunflower spread, for greasing
- 1 large, ripe avocado (about 150g)
- 300g light muscovado sugar
- 350g gluten-free plain flour
- 50g good quality cocoa powder
- 1 tsp bicarbonate of soda
- 2 tsp gluten-free baking powder
- 400ml unsweetened soya milk
- 150ml vegetable oil
- 2 tsp vanilla extract
For the frosting:
- 85g ripe avocado flesh, mashed
- 85g dairy-free sunflower spread
- 200g dairy-free chocolate, 70% cocoa, broken into chunks
- 25g cocoa powder
- 125ml unsweetened soya milk
- 200g icing sugar, sifted
- 1 tsp vanilla extract
- gluten-free and vegan sprinkles, to decorate
Pre-heat the oven to 160C / 140C fan / gas 3 and grease to 20cm sandwich tins with the dairy-free sunflower spread. Blend together the avocado and muscovado sugar until smooth using a food processor, before adding the flour, cocoa powder, baking powder, soya milk, vegetable oil, vanilla and ½ tsp sea salt. Mix until velvety and smooth.
Add the mixture to the tins and bake for 25 minutes until fully risen. Cool in the tins for 5 minutes once done.
For the frosting, beat together the avocado and sunflower spread until creamy and smooth – pass through a sieve and set aside. Melt the chocolate over a bowl of hot water then leave to cool. You’ll then need to sift the cocoa powder into a large bowl, along with the soya milk, beating until smooth.
Finally, tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, but remember to keep mixing to create a shiny, thick frosting. Use this to sandwich and top the cake.
Liked that? You’ll love our Decedant Vegan Fudge Cake recipe
Prep: 15 mins | Cook: 10 mins | Difficulty: Easy
Calories: 96 kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.1g | Sugar: 22g
- 200g granulated sugar
- 270ml water
- 500g raspberries
- 1 lemon, juiced
Place the sugar and 270ml of water into a saucepan over a low heat and stir until the sugar dissolves. Raise the heat and then simmer for a further 5 minutes until the liquid has become a syrup.
Take the raspberries and lemon juice and put them in a food processor, blitzing until smooth. Strain through a sieve into a bowl, discarding the seeds. Combine with the sugar syrup and pour into a freezer-proof container. Freeze for 1 hour and 30 minutes, then lightly which with a fork to break up any ice crystals.
Mix the sorbet once an hour for 4 hours until it can be scooped. Add to a bowl and serve with extra raspberries!
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Last updated: 20 May 2020