VEGAN SWEET RECIPES TO TICKLE YA TASTE BUDS
One Bowl Classic Chocolate Cake
Moist and delicious and super simple to make.
Cake batter –
- 1 1/4 cup flour
- 1/2 cup sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/3 vegetable oil
- 1 tsp white or apple cider vinegar
Chocolate Glaze –
- 2/3 cup cocoa powder
- 2/3 cup icing sugar (confectioners)
- 1 tsp non dairy milk (oat, soy or rice)
To decorate –
- Fresh berries or crushed nuts.
- Preheat oven to 180 degrees Celsius.
- In a round or square dish (20 x 2o cm) combine all the dry ingredients, be sure to sift the flour in, and mix well.
- Add all liquid ingredients into the dish, stir until the batter is smooth and glossy. Use a spatula to scrape down the excess on the sides.
- Bake for 30 mins, or until knife comes out clean. Allow to cool for 2 hours.
- For the glaze; sift the cocoa and sugar in a bowl, stir. Slowly add the milk and mix together until smooth, you may need to add a little more milk if the consistency it too dry.
- Using the back of a spoon, smooth the glaze over the cooled cake. Decorate as desired, and serve!
Peach Blueberry & Coconut Crumble
A healthier alternative to most crumbles 🙂
- 10 -12 ripe peaches, sliced into wedges
- 3 ripe bananas, cut into small pieces
- 500 g frozen blueberries
- 250 g desiccated coconut
- 100g coconut flakes
- 3/4 cup maple syrup
- 2 tbs cinnamon
- 2 cups of crushed nuts (brazil, almond, macadamia etc, what ever you like)
- 3 cups of oats
- 100g vegan margarine
- Preheat oven to 180 degrees Celsius. Place the banana and 1 tbs cinnamon in a medium saucepan over low heat, stir together until most lumps have disappeared. Add peach slices and blueberries, be careful not to over mix as you still want the peaches to resemble their original shape. Remove from heat.
- In a separate bowl combine remaining cinnamon, oats, desiccated coconut and nuts – mix together. Pour maple syrup over. Using your hands, add the margarine and combine all ingredients together, using your fingers to make clumps. The mixture should resemble a crumbly consistency.
- Pour the fruit mixture into a 30 x 20 cm rectangular tray. Evenly scatter the oat mixture on top, add the coconut flakes, and bake for 20-40 mins. Best served warm with whipped coconut cream or soya yogurt.
Coffee Cake with a twist
Perfect afternoon tea cake, add whatever you wish to make it extra special!
- 2 1/2 cups flour
- 1/2 cup vegetable or coconut oil
- 1/2 cup soy milk
- 3/4 cup agave or maple syrup + a little extra (you can also replace this with 1 cup sugar if preffered)
- 2 1/2 tsp baking powder
- pinch of salt
- pinch of vanilla extract
- 1 – 2 shots of coffee, depending on how strong you like it.
- for the twist – some examples… walnuts, choc chips, banana chips, dates…
- Preheat oven to 190 degrees Celsius. Grease a 20 x 30 cm round tin with a little oil and dust with flour, set aside.
- Combine oil, milk, agave/maple syrup, coffee, salt and vanilla in a large bowl. Stir well.
- Sift the flour and baking powder over this mixture, whisk well, making sure there are no lumps – should be smooth but not too runny.
- Now, if you like, add your ‘twist’ – just gently stir whatever it is through the batter.
- Pour into prepared tin and bake for 30 – 50 mins, or until skewer comes out clean.
- When the cake is still hot, poke a knife in random spots on the surface. Slowly drizzle a little maple syrup/agave over the top… watch how the cake sucks it up!
- Allow for it to cool slightly and enjoy!
Chocolate & Coconut Banana Bread
Delicious fresh, and perfect for storing in the fridge.
- 1 1/4 cup self-raising flour
- 2/3 cocoa powder
- 1 tsp ground vanilla beans
- 1 tsp baking powder
- 1 tsp vinegar
- 2/3 cup coconut oil
- 3/4 cup agave/ maple syrup (or sweet syrup of your choice)
- 2 bananas, mashed up
- coconut flakes, to decorate
- Preheat oven to 175 degrees Celsius, line a loaf tin with baking paper
- Sift flour, cocoa powder and baking powder in a large bowl. Add vanilla and stir through
- In a separate bowl combine banana, oil, vinegar and syrup
- Mix wet ingredients into dry ingredients
- Pour into loaf tin, sprinkle coconut flakes over, and bake for 30 minutes, or until the dough bounces back.
- Allow to cool, then serve!
Raspberry & Lemon Loaf
Zesty and light!
- 1/2 cup non-dairy yogurt (or vegan cream cheese)
- 3/4 cup soy milk (or almond, rice or oat)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbs coconut oil
- half a lemon juiced
- zest of a lemon
- 2 cups flours
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 3/4 cup raspberries, tossed in a little flour
- 1/4 cup raspberries, for the top
- Preheat oven to 170 degrees Celsius, line a loaf tin with baking paper
- Combine all the wet ingredients in a large bowl, add the sugar and whisk for about 2 minutes until it is smooth
- In a separate bowl mix together all the dry ingredients. Add them to the wet bowl and mix well, careful not to over do it.
- Gently fold the raspberries through, spoon the batter into the tin and jiggle it until it’s even. Pop the extra raspberries on top, pushing them in a little
- Bake for 55 minutes, or until a skewer comes out clean. Allow to cool slightly, and enjoy!!!
pics from pinterest