Three Vegan Dessert Recipes You Must Try

Since I don't have much time to post on the blog, today I'm sharing three recipes in one go. I even made it rhyme :))

These recipes are very welcome at this time of year. Some are fasting, others just want a break from meat, a detox, etc.

I have three dessert bases for you, which you can make very quickly, and for two of them, you don't even need an electric mixer. You can get by with just a whisk.

Pay attention, and happy baking!

The first recipe is a chocolate sponge cake.

This vegan chocolate sponge is very versatile and can be adapted for any type of cake or dessert. For example, I soaked mine with coffee syrup and topped it with a coffee-flavored cream.

The ingredients for this dessert are few, and surely you have them on hand if you like to cook often.

For a 25-26 cm round pan, you need:

3 cups of all-purpose flour (use the same cup to measure ingredients)

3 tbsp cocoa powder (sifted)

1 cup sugar

2 cups plant-based milk

10 tbsp neutral oil (sunflower, grapeseed, soy)

1 baking powder

1/2 tsp baking soda

2 tbsp vinegar

2 tbsp jam (I used raspberry)

1 pinch of salt

Vanilla & lemon zest to taste

Mix the flour, cocoa, baking powder, baking soda, and salt in a bowl.

In another bowl, put the milk, oil, sugar, jam, vinegar, and spices. Mix until the sugar is semi-dissolved, because it's not mandatory to overwork it.

Combine the two compositions and mix until everything is homogeneous.

Pour into a round pan lined with parchment paper and bake for 30-35 minutes at 180 degrees without convection.

After 30 minutes of baking, check if it's done with a toothpick. I test the center of the cake because it takes longer to bake there. If the toothpick comes out clean, it means the sponge is baked.

Let it cool in the pan covered with a clean kitchen towel.

●

The next recipe is a vegan Carrot Cake, which I chose to serve with cashew cream.

It's my favorite! The sponge turns out moist and very fluffy, but at the same time consistent. Yummy, yummy 🧡

For the carrot cake base, you need:

2 cups wheat flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tbsp vinegar

2 bananas

1 cup raisin & date mix

1 1/2 cups vegan milk

2 grated carrots

1/2 cup sunflower oil

Ground cinnamon, ground cloves, ground nutmeg, freshly grated ginger.

1/2 cup brown sugar

A little salt

I also added lemon zest, but it's optional.

Mix the following with a blender or whisk: milk, raisins, dates, oil, mashed bananas, sugar, salt, spices, and vinegar. Pour the composition into the flour with the baking powder and baking soda.

Homogenize and add the grated carrot (fine or coarse, it doesn't matter).

Mix until no lumps remain in the bowl, and pour the whole composition into a cake pan.

Bake for about 30 minutes at 180 degrees without convection. After this time, start checking with the holy toothpick.

I made the cashew cream by soaking the cashews overnight, then blending them with milk, maple syrup, melted coconut oil, and a little salt until I got a satisfying paste.

●

Last but not least, the third vegan dessert recipe is Pavlova 🩷. Mini pavlova.

It might seem the most complicated, but it's the simplest to make.

For 7 mini pavlova, we need:

90 ml Aqua faba (liquid from a can of chickpeas)

120 g sugar

1 tbsp vinegar/lemon juice

1 tbsp cornstarch

To start, we must pass the Aqua faba through a sieve, bring it to a boil, and then let it cool.

Only when it has cooled completely can we use it!

Now that it's cooled, we start by whipping the Aqua faba with the vinegar. We do this for approximately 2-3 minutes.

Gradually add the sugar, and whip for another 3-4 minutes until it has completely dissolved. I used medium-to-high speed. Level 4 out of 6.

After obtaining the perfect foam (because that's what you get if you listen to me), add the cornstarch and continue mixing at the lowest speed for 1-2 minutes, or until completely incorporated.

On a baking sheet wiped with a little oil, form the meringue circles. Leave about 5 cm of distance between them.

Everything goes in the oven for 2.5 hours at 100 degrees without convection.

After the time has elapsed, leave the meringue in the oven to cool slowly, with the door closed.

I left them overnight for about 6-7 hours.

You can cover them with any cream you like, but it is ideal to fill them just before serving.

Enjoy 🤍!

May it be useful to you!