Plant-based vegan desserts

We're all looking for better solutions. We all want to lead healthier and happier lives. Sometimes, though, those cravings come out of nowhere (I'm not even talking about pregnancy, although, if your pregnant, those cravings tend to intensify).

Listed below are some guilt-free, plant-based, sweet treats for the whole family to enjoy. Plus, they are completely vegan! What a bonus!

1. Decedant Vegan Chocolate Cake

Prep Time: 45 Minutes

Cook Time: 25 Minutes

Yields: 12-14 Pieces

INGREDIENTS:

FOR THE CAKE:

3 cups (375g) unbleached all-purpose flour

2⁄3 cup (60g) unsweetened cocoa powder

2 teaspoons baking soda

3⁄4 teaspoon salt

2 cups (475ml) unsweetened nondairy milk, homemade or store-bought

2 tablespoons apple cider vinegar

1 3⁄4 cups (350g) sugar

2⁄3 cup (160ml) melted refined coconut oil

2 teaspoons vanilla extract

FOR THE FILLING:

1 cup (245g) pumpkin puree

1⁄4 cup (20g) unsweetened cocoa powder

1⁄4 cup (60ml) maple syrup

3 tablespoons almond butter or cashew butter

FOR THE GANACHE:

6 ounces (170g) bittersweet chocolate, finely chopped

1⁄2 cup (120ml) coconut milk

2 tablespoons maple syrup

INSTRUCTIONS:

Preheat the oven to 350°F (175°C). Coat two 8- or 9-inch (20 or 23cm) round springform pans with melted coconut oil.

To make the cake, put the flour, cocoa, baking soda, and salt in a large bowl and whisk to combine.

In a medium bowl, vigorously whisk together the non-dairy milk and vinegar until frothy. Whisk in the sugar, oil, and vanilla. Add about one-third of the mixture to the flour mixture and stir with a spatula or whisk, or use an electric mixer on the lowest setting. Repeat, adding the remaining liquid in two more additions, mixing just until incorporated after the final addition. Pour the batter into the prepared pans.

Bake for about 25 minutes, until a toothpick inserted into the center, comes out clean. Remove from the oven but leave the cakes in their pans and let cool completely.

To make the filling, process all the ingredients in a food processor.

To make the ganache, put the chocolate in a medium heatproof bowl. Combine the coconut milk and maple syrup in a small saucepan over medium-low heat. Cook, stirring occasionally until just simmering. Pour over the chocolate and stir until melted. Let cool to room temperature.

To assemble the cake, remove the layers from their pans. Place one, top side up, on a serving platter and gently shave off the rounded top with a sharp knife. Spread all of the filling over the top. Place the other cake layer atop the filling. Pour the ganache evenly over the top and let it drizzle down the sides. Refrigerate for at least 1 hour before serving.

Leftovers will keep in a covered container in the fridge for up to 4 days.

2. Vegan Apple Crumble

Prep Time: 25 Minutes

Cook Time: 50 Minutes

Yields: 12 Pieces

INGREDIENTS:

FOR THE FILLING:

6 medium to large cooking apples

1 teaspoon fresh grated ginger

2 tablespoons lemon juice

Zest of 1/2 lemon

1/2 cup sugar

2 teaspoons ground cinnamon

1/8 teaspoon nutmeg

2 tablespoons cornstarch

1/4 teaspoon kosher salt

FOR THE CRUMBLE:

3/4 cup almond flour

3/4 cup packed brown sugar

1 cup rolled gluten-free oats

1/2 cup chopped walnuts

1/4 teaspoon kosher salt

1 tablespoon vanilla

8 tablespoons refined coconut oil (room temperature)

INSTRUCTIONS:

Preheat the oven to 350 degrees.

Core, peel, and thinly slice the apples. Peel the ginger and grate it.

Combine the apple slices and filling ingredients in a large bowl and toss with your hands until well coated.

In a separate bowl, make the crumble topping: stir together the flour, brown sugar, oats, walnuts, and kosher salt. Add the vanilla and stir. Add the coconut oil in small dollops. Use a pastry cutter or fork to fully incorporate it to make a crumbly topping.

Grease a 9 x 13-inch baking dish with coconut oil. Place the apple filling in the bottom, then evenly distribute the crumble over the top.

Bake for 45 to 50 minutes until browned and bubbly. Allow to cool slightly, then serve with Vegan Whipped Cream or vegan ice cream.

3. Chewy Pumpkin Oatmeal Cookies

Prep Time: 45 Minutes

Cook Time: 10 Minutes

Yields: 24 Cookies

INGREDIENTS:

FOR THE COOKIES:

1 1/2 cups rolled oats

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon kosher salt

1/2 cup refined coconut oil, at room temperature

1/2 cup brown sugar, packed

1/2 cup granulated sugar

3/4 cup pumpkin puree

1 tablespoon vanilla

FOR THE POWDERED SUGAR ICING:

3/4 cup confectioners’ sugar

1 1/2 tablespoons almond milk

INSTRUCTIONS:

In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt.

In the bowl of a stand mixer, mix the coconut oil, brown sugar, and granulated sugar on medium-high for about 30 seconds, scraping the bowl as necessary, until well combined. Add in pumpkin and vanilla and combine on low for a few seconds until fully combined. Gradually add in the bowl with the dry ingredients, mixing on low, until combined into a dough.

Place the bowl in the refrigerator to chill for 30 minutes.

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Remove the bowl with the dough from the refrigerator. Make 24 1 1/2 tablespoon-sized balls (a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Lightly flatten the tops of each cookie with your hand.

Bake for 11 minutes until lightly browned on the bottom. Remove from the oven and allow to set on the baking sheet; after 2 minutes, transfer to a wire baking rack. For best results, bake in 2 batches (refrigerate the dough in between baking); this gets the most even bake. If making the glaze, allow it to cool to room temperature, about 30 minutes.

To make the powdered sugar icing, stir together the confectioners’ sugar and almond milk until a smooth sauce forms and all lumps are dissolved (if using thin almond milk start with 1 tablespoon and increase by little bits until it is smooth). Place the cookies on parchment paper, dip a fork into the glaze, and drizzle in a zigzag pattern. Let the cookies sit at room temperature until the glaze is dry, about 20 minutes. Store at room temperature in a cookie tin for up to 3 days or freeze for up to 3 months.

That's it for now. Hope you liked these vegan desserts that I have listed here! If you enjoyed these recipes, please, consider hearting this article. Thank you so much! Happy Baking!