vegan dessert recipe

An easy Crazy chocolate cake recipe ready in 10 minutes in 1-bowl and 100% egg-free, dairy-free and vegan friendly

Crazy chocolate cake

All-purpose Flour (see note for healthier/gluten free options)

Sugar (see note for sugar-free/unrefined options)

Unsweetened Cocoa Powder

Apple Cider Vinegar (or white vinegar or lemon juice)

Baking Soda

Salt

Canola oil (or light olive oil

Water (at room temperature)

3.5 oz Dark Chocolate Chips (or dark chocolate pieces (70-85% cocoa))

Coconut Milk

Preheat oven to 180°C (350°F). Lightly grease a 9-inch x 9-inch square cake pan with oil. Glass or ceramic pan work the best.

Directly in the cake pan (no bowl needed for this recipe), add the flour, sugar, unsweetened cocoa powder, salt, and baking soda. Whisk to combine.

Make 2 wells in the dry ingredients and add the vinegar in one of the wells and the oil in the other well.

Pour the water, at room temperature, over the ingredients and whisk to form a batter with no lump. Careful, don&#039;t use boiling water or the cake will be very chewy. Very cold water may create lumps, especially with gluten-free all-purpose flour.

Bake for 25-30 minutes or until a pick inserted in the center of the cake comes out clean.

Cooldown to room temperature before frosting. If you used a glass/ceramic pan, cool the cake in the pan, no need to unmold it. Otherwise, unmold after 10 minutes and cool down on a rack.

Meanwhile, prepare the chocolate ganache

Combine the melted chocolate with coconut cream

Heat the coconut milk or cream in a small pan (you can also use your microwave), then pour over the dark chocolate chips and stir until the chocolate in the ganache is smooth and shiny.

Spread all over the cake before serving

Chocolate ganache

https://content.jwplatform.com/videos/saW8v3KS.mp4

The Chocolate crazy cake is an easy chocolate cake made without eggs, milk, butter or bowl! It's the easiest vegan chocolate cake with a moist texture and a sweet chocolate ganache.

Chocolate Crazy Cake y

Vegan Banoffee Pie made with date caramel and coconut whip. It's naturally sweetened and totally plant based!

Vegan Banoffee Pie

vegan digestive cookie crumbs

coconut oil

dates

plant-based milk

tsp vanilla extract

sea salt

full-fat coconut milk (refrigerated overnight)

bananas (sliced)

chocolate

Place the dates in a bowl and cover with hot water. Set aside to soak while you are preparing the other ingredients.

Place the digestive cookie crumbs in the bottom of a 9-inch springform pan. Pour the melted coconut oil over top, and using a fork, mix it into the cookie crumbs.

Using a spatula or the bottom of a glass, press the cookie crumbs down in a firm, even layer.

Place the pan into the fridge to chill while you prepare the remaining ingredients.

Drain the dates well and place in a food processor with plant-based milk, vanilla, and a pinch of salt. Pulse a few times to combine, and then blend until smooth.

To make the coconut whip, open the chilled cans of coconut milk and scoop the firm layer of coconut cream off of the top, into a bowl. Whisk with an electric mixer until light and fluffy, about 2-3 minutes.

To assemble the pie, spread the date caramel over the chilled digestive crust.

Top with an even layer of sliced bananas, followed by the coconut cream.

Top the pie with additional banana slices and shaved dark chocolate if desired.

Chill for at least one hour before serving.

To serve, carefully release the ring from the springform pan. Slice into small pieces and lift out using a pie server.

Enjoy!

This creamy, vegan dessert is naturally sweetened & uses entirely raw, dairy-free ingredients, with a date, walnut & coconut crust & a creamy avocado filling

Vegan key lime pie

lime

pitted dates soaked

walnuts

desiccated coconut

cacao powder (see tip)

salt (Tanya uses Himalayan salt)

cashew nuts

lime juice (juice of about 8 limes)

½ ripe avocados

mango

agave nectar

Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.

To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.

Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.

This high protein lemon loaf packs a whopping 9 grams of protein per slice! It is vegan, gluten free, refined sugar free and made in one bowl! This loaf is moist and fluffy, lemony and sweet and best of all is made with wholesome ingredients!

High Protein Vegan Lemon Loaf (Gluten Free & RSF)

Almond Flour

Flour

Lemon Merengue Protein Powder from Outcast Foods

Tapioca Flour

1½ tsp Baking Powder

Agave

Lemon

Unsweetened Applesauce

Plant Milk

Add your dry ingredients into a large bowl and mix well.

Add in the wet ingredients on top of the dry ingredients and mix until combined, but be careful not to overmix.

Grease or line a loaf pan then pour the batter into the pan.

Bake at 350f for 50 minutes - 1 hour. The outside should be golden brown and you should be able to stick a toothpick inside and have it come out clean.

Take the lemon loaf out of the oven and let it sit for at least one hour. The loaf will continue to cook in the pan and if you slice into it too early it will be very gummy.

Optional: Top the loaf with a lemon glaze. Whisk together ½ cup powdered sugar with ½ tbsp of lemon juice and some lemon zest. If using a glaze make sure the loaf has cooled completely to room temperature otherwise it will melt all over the loaf.

An easy healthy almond cookie recipe made with only 2 ingredients that is 100% vegan, gluten-free, and keto-friendly.

2-Ingredient Cookies

Almond Flour (or almond meal)

Maple Syrup (or any liquid sweetener you like)

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil.

In a large mixing bowl, combine almond flour and maple syrup until the dough is wet and sticky.

Oil your hands, scoop about 1 1/2 tablespoons of dough, roll it between your hands, and place it on the cookie sheet. Leave a 1-thumb space between each cookie ball. Repeat this until you form 6 balls, oiling your hands as needed, as the dough is quite sticky.

Flatten each dough ball with your hand: the thinner, the crisper. I like to keep mine slightly thick for a moist center.

Bake on the center rack of the oven for 10-12 minutes or until the edges are just turning golden brown.

Cool them down immediately on a cooling rack for 30 minutes. They firm up as they cool down.

Store up to 1 week in an airtight container at room temperature.

Storage

Delicious. Added chopped cranberries and pecans.

Yes yes. Delicious. Take 5 minutes to make a huge batch.  Love these

Top 5 vegan dessert recipe recipes from across the web

The most viewed vegan dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crazy chocolate cake

Vegan Banoffee Pie

Vegan key lime pie

High Protein Vegan Lemon Loaf (Glut...

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Top 5 vegan dessert recipe recipes from across the web

The most viewed vegan dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crazy chocolate cake

Vegan Banoffee Pie

Vegan key lime pie

High Protein Vegan Lemon Loaf (Glut...

2-Ingredient Cookies

The most viewed vegan dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine