Delicious vegan dessert recipes

Name: Delicious vegan dessert recipes
Prep time: PTM
Cook time: PTM

07/12/20212 min read

healthy oatmeal and chocolate chip cookies

It can be hard to satisfy your sweet tooth as a vegan so we’ve put together some of the tastiest, healthiest, vegan-friendliest desserts you could ask for

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 desserts 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.

Oatmeal chocolate chip cookies

Ingredients

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)¹

Method

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.

Chocolate cake

Ingredients

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 decorate²

Method

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 Decedent Vegan Fudge Cake recipe

Raspberry sorbet

Ingredients

200g granulated sugar
270ml water
500g raspberries
1 lemon, juiced³

Method

Place the sugar and 270ml of water into a saucepan over 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 whisk 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!