5 Vegan Dessert Recipes

5 Vegan Dessert Recipes

Brenda Ortega

May 28th 2021

Looking for some vegan desserts? Here are five delicious vegan desserts you should try out!

1. Vegan Chocolate Chip Cookies

Let's start off with a classic. Who doesn't love chocolate chip cookies and now you can make vegan chocolate chip cookies.

Ingredients

2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

1/2 c. firmly packed dark brown sugar

1/2 c. granulated sugar

1/2 c. canola oil

1/4 c. water

2 tsp. pure vanilla extract

1 c. bittersweet chocolate chips

1 c. semisweet chocolate chips

• In a bowl, whisk together flour, baking soda, and salt. Toss with chocolate.

• In the second bowl, break up brown sugar, making sure there are no lumps. Add granulated sugar, oil, water, and vanilla and whisk to combine. Add flour mixture and mix until just combined (there should be no streaks of flour).

• Line 2 cookie sheets with parchment paper. Spoon out 2-inch mounds of dough, spacing 2 inches apart. Freeze for 30 minutes.

• Heat oven to 375°F. Bake cookies, rotating position of pans after 6 minutes, until edges are golden brown, 9 to 12 minutes total. Let cool. And enjoy!

2. Basil-Berry Lemonade Sorbet

With summer just around the corner, this is the Perfect dessert.

Ingredients

1 c. sugar

1 c. lightly packed fresh basil

6 c. frozen mixed berries

3/4 c. lemon juice (from about 4 lemons)

• In a medium saucepan, combine sugar and 1 cup water. Heat on high until sugar dissolves, stirring occasionally. Add basil. Remove from heat, cover and let stand for 15 minutes. Strain syrup into a medium bowl, discarding basil. Refrigerate until cold.

• In a blender, puree frozen berries, lemon juice and cooled basil syrup until smooth. Transfer to a metal 8-inch square baking pan. Cover with plastic wrap and freeze only until firm enough to scoop (about 2 hours). If sorbet is too hard to scoop, let it stand at room temperature until slightly thawed. And enjoy :)

3. Banana Bread

INGREDIENTS

1 c. mashed banana (from about 3 medium or 2 large ripe bananas)

3/4 c. packed light brown sugar

1/4 c. non-dairy milk at room temperature

3 tbsp. refined coconut oil

2 tsp. pure vanilla extract

1 1/2 c. all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. kosher salt

• Preheat the oven to 350° and line a 8"-x-4" loaf pan with parchment paper.

• In a large bowl, combine banana, sugar, milk, oil, and vanilla. Whisk until smooth.

• In a medium bowl, whisk to combine flour, baking soda, cinnamon, and salt. Fold dry ingredients into wet ingredients until just combined.

• Transfer batter to the prepared loaf pan and bake until the top is golden and a toothpick inserted into the center of the banana bread comes out clean, 40 to 42 minutes. Let cool for 10 minutes, then remove from the pan and let cool completely.

4. Cheesecake

INGREDIENTS

1 c. quick-cooking oats

1/2 c. almonds

3/4 c. unsweetened coconut flakes

3 tbsp. maple syrup

1/4 tsp. kosher salt

1/2 c. almond butter

3/4 c. coconut milk

1 1/4 c. granulated sugar, divided

2 c. cashews (soaked overnight, drained and rinsed)

1/2 c. refined coconut oil, melted, plus more for pan

2 tsp. pure vanilla extract

1 (8-oz.) container vegan cream cheese

3 c. fresh or frozen raspberries, divided

• Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter.

• Grease the bottom of a 8" or 9” spring form pan with coconut oil and press crust evenly into bottom of pan.

• Make the filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup sugar and heat just until sugar is dissolved. Let cool.

• In a high-powered blender, blend soaked cashews, cooled coconut milk mixture, coconut oil, and vanilla until thick and smooth. Blend in vegan cream cheese.

• Pour filling mixture into the crust and chill in the freezer for at least 3 hours and up to overnight.

• Make the fruit topping: Bring 2 cups raspberries and remaining 1/2 cup sugar to a low boil over medium heat and continue to simmer until sauce is slightly thickened, about 8 to 10 minutes. Let cool, then fold in remaining 1 cup berries.

• Assemble the cake: Remove cheesecake from springform pan and let thaw at room temperature 1 hour before spooning raspberry topping all over top of cake.

5. Sugar cookies

Ingredients

2 cups unbleached, all-purpose flour

1 teaspoon baking powder

¾ teaspoon baking soda

1 teaspoon sea salt*

3 tablespoons sprinkles

1 cup organic cane sugar

½ cup neutral vegetable oil such as Sun Coco

¼ cup water

1 teaspoon apple cider vinegar

½ teaspoon vanilla extract

• In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat.

• In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and incorporated.

• Add wet ingredients to the flour mixture and stir until well combined. Cover bowl with plastic wrap and refrigerate the dough for one hour. (You can skip this step, but it keeps the cookies from spreading too much when baked.)

• Preheat the oven to 375 F. Line two rimmed cookie sheets (one half sheet if you have it) with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or 2 tablespoon measuring spoon to portion dough into small mounds. Press down gently on the mounds with your palm to flatten slightly. Fill one sheet with 12 cookies and use remaining dough on second sheet. (Keep the second sheet refrigerated while the first batch bakes.)

• Bake for 8 to 10 minutes. The cookies should be puffed up and very lightly browned on the bottom (but not on the edges or tops). Remove from oven and allow to cool on the pan for 2 minutes before removing to a cooling rack. Repeat with remaining sheet.

• Cookies will deflate slightly while cooling. Store in an airtight container for up to 5 days.