Vegan diets are becoming increasingly popular and being vegan doesn’t mean that you have to sacrifice having delicious desserts.
Although animal products and ingredients are common in so many of the most popular desserts in the country, there are many ways you can make these suitable for vegans without compromising on the taste.
They don’t need to be complicated either.
You can easily make delicious vegan desserts that everyone will love to eat and in this article, we will introduce you to some easy vegan desserts.
Whether you’re cooking for a strictly vegan party or not, these desserts are bound to be loved by all.
Fruit pies are one of the greatest comfort desserts and your friends and family are sure to love this vegan blueberry pie.
- 2 ⅓ cups flour
- 2 tbsp powdered sugar
- ¾ tsp salt
- ⅞ cup vegan butter
- 3 tbsp cold water
- 5 cups blueberries
- ½ cup sugar
- ¼ cup cornstarch
- ½ tsp lemon zest
- 2 tbsp lemon juice
- You can use either fresh or frozen blueberries for this recipe
- To make it gluten free, switch the flour for a gluten-free version
- Mix your flour, sugar, and salt. Cube the butter and work it into your dry ingredients with your hands. Add the cold water gradually and continue to knead until a dough forms.
- Divide your dough into two halves and chill for at least half an hour.
- Preheat your oven to 355 degrees Fahrenheit.
- Mix your blueberries with sugar, cornstarch, lemon zest, and juice.
- Line a pie dish with one half of your dough. Pierce the dough in several places with a fork and pour in your blueberry filling.
- Roll out the remaining half of the dough. You can either cover your pie with the dough as a flat lid or cut the dough into strips and make a lattice pattern.
- Bake the pie for around 50 to 60 minutes.
Don’t let the name fool you as there is nothing depressing or sad about this chocolate cake at all!
It’s also known as Wacky Cake and unlike many other chocolate cakes, is completely vegan.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp. salt
- 2 tsp. baking soda
- ½ cup unsweetened cocoa powder
- ¾ cup vegetable oil
- 2 tbsp. distilled white vinegar
- 2 tsp. vanilla extract
- 2 cups cold water
- Your oven should be preheated to 350 degrees Fahrenheit.
- Begin by mixing together the dry ingredients (flour, sugar, salt, baking soda, and cocoa powder.)
- Introduce the wet ingredients (oil, white vinegar, vanilla extract) by creating three wells and pouring one ingredient into each well.
- Pour the cold water over everything and mix well.
- Bake for around 30 to 40 minutes. You should be able to insert a toothpick or fork and pull it out clean.
- Although already delicious, we recommend frosting the cake. Make sure you allow the cake to cool first.
Nothing suggests home cooking more than a cobbler and making a vegan peach cobbler is a breeze.
For The Peaches
- 4 large peaches
- ¼ cup granulated sugar
- 1 tbsp cornstarch
For The Batter
- ½ cup vegan butter
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp soy milk
- 1 cup all purpose flour
- 1 tsp baking powder
- ⅛ teaspoon salt
- Preheat your oven to 350 degrees Fahrenheit
- Peel your peaches if you wish and slice and dice them. Arrange them in a glass dish and sprinkle the sugar and cornstarch over the top. Mix together to ensure even distribution
- Melt the vegan butter and mix it with the rest of the sugar, vanilla, and soy milk.
- Add flour, baking powder and salt and mix everything together. Your batter should become a thick consistency.
- Spread the batter over your peaches. Don’t worry if this is a bit messy and uneven.
- Bake for around 30 to 35 minutes.
- You can make the dish gluten-free by substituting the all purpose flour for a gluten-free flour.
This light loaf cake makes a great dessert or snack and is also easy to travel with, making it ideal for taking as a gift to share with friends. It’s also gluten-free, making it suitable for even more diets.
For The Cake
- 3 tbsp lemon zest
- 4 tbsp lemon juice
- ½ cup unsweetened applesauce
- ¼ cup avocado oil
- ½ cup maple syrup
- 1 tbsp vanilla extract
- 2 cups almond flour
- ¾ potato starch
- ⅓ cup cornstarch
- 2 tsp baking powder
- 1 tsp sea salt
For The Glaze
- 1 ½ tsp lemon zest
- ½ tsp vanilla extract
- 3 tbsp lemon juice
- 1 ¼ cup powdered sugar
- The avocado oil can be switched for any other oil with a neutral taste.
- Preheat your oven to 350 degrees Fahrenheit.
- Whisk the lemon zest, lemon juice, applesauce, oil, maple syrup, and vanilla extract together.
- To this mixture, add the rest of your cake ingredients and continue to whisk until thick and smooth.
- Transfer the batter to a loaf pan and bake for 35 to 40 minutes.
- Once cooked, allow the cake to cool completely.
- Mix together the vanilla extract and lemon juice and slowly add the powdered sugar. Once mixed, add the zest and mix again. Drizzle over your cooled cake.
Not only is this dessert both easy and vegan, but it’s also low-fat.
If healthy eating is one of your main concerns but you still have a sweet tooth that you like to indulge this recipe might be for you.
- ⅓ cup sugar
- 3 tbsp cornstarch
- ⅛ tsp fine salt
- 2 cups soy milk
- 1 tsp vanilla
- Begin by mixing your sugar, cornstarch, and salt together in a large saucepan.
- Pour in the soy milk gradually, making sure to stir the mixture consistently to avoid any lumps from forming.
- Once mixed, place the saucepan over low heat. Continue to stir the mixture until it thickens.
- After it has thickened, allow it to cook for a further two to three minutes. During this time, you only need to stir the mixture occasionally
- Remove from the heat before adding the vanilla. Cool for 10 minutes and stir occasionally.
- Place the mixture in the fridge and chill for at least two to three hours.
- Using this same basic recipe, you can add any other flavors or fruits that you wish.
Banana bread is a staple of many homes across the world and is a great way to use some bananas if you ever find you have too many.
- 6 tbsp aquafaba
- 3 medium bananas
- 1 tbsp lemon juice
- ¼ cup and 2 tbsp oat milk
- ¾ cup organic brown sugar
- ⅓ cup sunflower oil
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- ¼ tsp sea salt
- 1 tsp baking soda
- ¾ tsp ground cinnamon (optional)
- This recipe works best with bananas that are very ripe.
- You can substitute the aquafaba for two flax eggs if you wish.
- Preheat your oven to 350 degrees Fahrenheit
- Whip the aquafaba with an electric mixer on medium speed until foamy. This should take around 45 to 60 seconds
- Mash three ripe bananas in a bowl until they are smooth and without lumps.
- Stir your lemon juice into the oat milk
- Mix the sugar and oil until they are combined
- Add the aquafaba to your sugar and oil and mix. Then add your lemon juice and oat mix as well as the vanilla extract. Mix until smooth,
- Add the mashed bananas and mix. Then add the flour, salt, baking soda, and cinnamon until the ingredients are just combined
- Bake for 45 to 55 minutes. Allow to cool for 20 to 30 minutes before slicing and serving.
Not only is this recipe vegan but it’s also a no-bake recipe, making it especially easy to make.
For The Base
- 1 ¼ cups raw almonds
- 1 ¼ cups pitted Medjool dates
- ¼ tsp. sea salt
For The Cheesecake
- 1 ½ cups raw cashews
- 1 can coconut cream
- ¾ cup granulated sugar
- ¼ cup melted and cooled coconut oil
- Zest and juice of 1 lemon
For The Topping
- Dairy Free Cocowhip
- Fresh sliced strawberries
- You will need to boil the cashews first for around 20 minutes. These should be allowed to dry and cool before they’re used.
- The crust of the cheesecake is made from almonds, dates, and salt blended together.
- For the cheesecake mixture, blend together cashews, granulated sugar, coconut cream, lemon zest, and juice.
- You will need to leave the cheesecake to set in the freezer for at least 4 to 5 hours so take this into account when you plan your dessert. You can also leave it overnight.
- Don’t garnish the cheesecake until you are ready to serve.
In this article, we introduced several easy vegan desserts that you can make at home. They all take minimal cooking and ingredients but are all delicious!
We hope you enjoy making and eating these desserts as much as we did.