Name: 4 Vegan Dessert Recipes
Prep time: 60 min
Ingredients: 1½ cups 190g All-purpose flour; 1/4 cup 30g Cocoa powder; 1 teaspoon Baking soda; 1/4 teaspoon Salt; 1 cup 200g Sugar; 1/3 cup 80ml Vegetable oil; 1 cup 240ml Water; 1 teaspoon Vanilla extract; 1 tablespoon Vinegar or lemon juice; 200 g dark chocolate; 200 g full fat coconut milk; 1¾ cups 160g Rolled oats; 12 oz 340g Pitted dates- about 15 large dates; 1/2 cup 60g Walnuts; 1/3 cup 80g Natural peanut butter; 1/4 cup 40g Dark chocolate chips (optional); 1/4 teaspoon Salt; 2 tablespoons Chia seeds; 1 teaspoon Vanilla extract; 6 oz 170g Dark chocolate, high quality; 375 ml Coconut milk (full fat); 2¾ cups 220g Quick oats; 300 g 10.5oz Almonds; 230 g 8oz Medjool dates, pitted; 3 tablespoons Coconut oil; 2 tablespoons Cocoa powder; 2 tablespoons Maple syrup; Pinch Salt; 1¼ cups 300ml Coconut cream; 125 g 1/3 cup + 1 tbsp Maple syrup

4.50 from 4 votes

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In this video I’m showing 4 of my favorite vegan dessert recipes. If you are into vegan desserts, you are going to love these recipes: vegan chocolate cake, vegan energy bars, chocolate oatmeal cake and my favourite vegan bounty tart. These vegan cakes and sweets are perfect for any occasion.

A collage of vegan desserts: a frosted chocolate cake, a slice of chocolate tart topped with white truffles, stacked granola bars on parchment paper, and two pieces of oat squares. The text "VEGAN DESSERTS" is written in orange and white in the center.

4 Vegan Dessert Recipes

4.50 from 4 votes

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Prep Time 1

WORK TIME 30

DIFFICULTY Easy

Cuisine World

Servings yields

Ingredients

Vegan Chocolate Cake:

For the cake:

1½ cups 190g All-purpose flour
¼ cup 30g Cocoa powder
1 teaspoon Baking soda
¼ teaspoon Salt
1 cup 200g Sugar
⅓ cup 80ml Vegetable oil
1 cup 240ml Water
1 teaspoon Vanilla extract
1 tablespoon Vinegar or lemon juice

For the frosting:

200 g dark chocolate
200 g full fat coconut milk

Energy Bras:

1¾ cups 160g Rolled oats
12 oz 340g Pitted dates- about 15 large dates
½ cup 60g Walnuts
⅓ cup 80g Natural peanut butter
¼ cup 40g Dark chocolate chips (optional)
¼ teaspoon Salt
2 tablespoons Chia seeds
1 teaspoon Vanilla extract

Chocolate Oatmeal Cake:

6 oz 170g Dark chocolate, high quality
375 ml Coconut milk full fat
2¾ cups 220g Quick oats

Vegan Bounty Tart:

For the crust:

300 g 10.5oz Almonds
230 g 8oz Medjool dates, pitted
3 tablespoons Coconut oil
2 tablespoons Cocoa powder
2 tablespoons Maple syrup
Pinch Salt

For the filling:

1¼ cups 300ml Coconut cream
125 g 1/3 cup + 1 tbsp Maple syrup
3 tablespoons Coconut oil
300 g 10.5oz Desiccated coconut
2 teaspoons vanilla extract

For the topping:

225 g 8oz Dark chocolate
1 cup 240ml Coconut cream

Instructions

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DIRECTIONS
Vegan Chocolate Cake:
1. Make the cake: Preheat oven to 350F (180C). Grease a 8-inch (20cm) round cake pan and set aside.
2. In a large bowl, stir flour, cocoa powder, baking soda, salt and sugar.
3. Add water, oil, vinegar and vanilla extract. Stir until combined.
4. Pour the batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, release from the pan, then let to cool to room temperature.
5. Make the frosting: chop the chocolate into small pieces and place in a heatproof bowl. Set aside. In a small saucepan heat the coconut milk, pour hot coconut milk over the chocolate and let sit for 2 minutes, then mix until melted and smooth.
6. Chill in the fridge for about 30-60 minutes or until set, beat the frosting until fluffy and frost the cake as desired.
Energy Bras:
1. Place all the ingredients except chocolate chips I a food processor and process until combined and sticky.
2. Add chocolate chips and mix until combined.
3. Scrape the mixture into an 8*8-inch (20*cm) baking dish, press evenly.
4. Refrigerate for at least one hour or until set.
5. Cut into bars.
Chocolate Oatmeal Cake:
1. Grease a 7-inch (18cm) round cake pan with butter/oil, line the bottom with parchment paper. Grease the parchment as well. Set aside.
2. Chop the chocolate and lace in a heat proof bowl.
3. In a small saucepan bring the coconut milk to a simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until melted and smooth.
4. Add quick oats and stir until combined.
5. Pour the batter into the pan. Let cool to room temperature, then Refrigerate until set, at least 4 hours.
6. Serve with fresh fruits.
Vegan Bounty Tart:
1. Make the crust: place almonds in a food processor and process until mealy. Add pitted dates, cocoa powder, coconut oil, maple syrup and process until combined and sticky.
2. Press the mixture into the bottom and sides of an 9-inch (23cm) tart pan. Refrigerate while making the filling.
3. In a small saucepan heat coconut cream, coconut oil, and maple syrup. Bring to a light simmer. Turn the heat off, whisk vanilla extract.
4. Pour the hot mixture over the desiccated coconut. Stir until combined. Transfer the filling into the prepared crust and spread evenly. Do not over fill, leave some space for the topping. Refrigerate while making the topping.
5. Make the topping: chop the chocolate, place in a large heatproof bowl. In a small saucepan, heat coconut cream. Pour hot coconut cream over the chocolate, let sit 1-2 minutes, then stir until smooth.
6. Pour the ganache over the tart. Spread evenly. Refrigerate for 10-15 minutes.
7. From the remaining coconut mixture shape 8 small balls. dip half of the balls in the remaining ganache. Decorate the tart.
8. Refrigerate for at least 2 hours before serving.