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Vegan Dessert Recipes

Just to prove that vegans can still eat those classic desserts - here are a few of my fave vegan dessert recipes for you to try at home. Simple (apart from the trifle maybe as this takes a bit of effort), tasty and cruelty free!!


Vegan baking is as easy as non vegan baking. Just like non vegan ingredients can be a bit naff, the same can be true for vegan ingredients and recipes. Learn which vegan substitutes you like, and use them. It is all about experimentation - just as it is for other recipes which arn't vegan. However, these vegan dessert recipes are all fairly easy and taste great - if you have the right ingredients/substitutes.

Apple Strudle

Preparation time: 25 minutes Cooking time: 30 minutes

Ingredients:

455 g / 1 lb of cooking apples

85 g / 3 oz of raw unrefined organic cane sugar

55 g / 1 oz of raisins or sultanas or a mixture of both

30 g / 1 oz of flaked almonds

1/2 a tsp of cinnamon

55 g / 2 oz of vegan margarine

4 sheets of filo pastry (thawed)

Method:

1. Preheat the oven to gas 5 /190°C /375°F.

2. Peel and chop the apples finely and place them in a bowl with the sugar, raisins/sultanas, almonds and cinnamon. Mix well.

3. Melt the margarine and mix half of it into the apple minture.

4. Brush each of the filo pastry sheets with some of the remaining margarine and put a quarter of the apple mixture on each. Roll the dough up around the mixture.

5. Bake in the oven for around half an hour and serve warm if possible.


Bakewell Tart

vegan bakewell tart

Preparation time: 20 minutes Cooking time: 55 minutes

Ingredients:

225 g / 8 oz self raising flour

50 g / 2 oz flaked almonds

175 g / 6 oz unrefined organic sugar

1 tsp baking powder

5 fl oz vegetable oil

7 fl oz water

Strawberry or raspberry spread

Some icing sugar/almonds/cherries for decoration

Pastry:

250 g / 8 oz self raising flour

125 g / 4 oz margarine

Pinch of salt

Some cold water

Method:

1. Either use shop bought pastry or make your own. Rub the margarine into the flour, add a pinch of salt and enough cold water to bind it all together. Leave to rest for 20 minutes before rolling out.

2. Heat oven to gas 5 / 190°C / 375°F.

3. Roll out the pastry and line a greased pie dish. Prick all over with a fork.

4. Place in oven and bake for 20 minutes and allow to cool.

5. Spread fruit jam over the pastry base.

6. Mix all the dry sponge ingredients together, add the water and oil and mix until a smooth constistency.

7. Pour mixture over the jammy pastry base and bake for 35 minutes.

8. Cool and sprinkle with icing sugar/halved cherries or almonds.


Banana Crumble Slices

Preparation time: 20 minutes Cooking time: 30 minutes

Ingredients:

175 g / 6 oz margarine

190 g / 6 1/2 oz soft unrefined organic brown sugar

225 g / 8 oz self raising flour

125 g / 4 oz porridge oats

2 medium sized mashed bananas

50 g / 2 oz raisins

Method:

1. Preheat the over to gas mark 6 / 200°C / 400°F and lightly grease a shallow swiss roll tin - 12 inches by 8 inches.

2. Cream together the margarine and 175 g / 6 oz of the sugar.

3. Sieve the flour, add the oats and stir until the mixture forms rough bread crumbs.

4. Sprinkle half the mixture over the base of the tin and lightly press down.

5. Spread the mashed bananas over the base and sprinkle over the raisins.

6. Cover with the remaining crumble mixture and level the surface.

7. Bake in the oven for 30 minutes or until golden in colour.

8. Allow to cool and then sprinkle over the remaining sugar and cut into slices.


Bread And "Butter" Pudding

Preparation time: 15 minutes Cooking time: 30 minutes

Ingredients:

5-6 slices of wholewheat bread spread with soya spread on both sides

85 g / 3 oz raisins or sultanas or a mixture of both

30-55 g / 1-2 oz raw unrefined organic cane sugar

4 tbs water

2 tbs of soya flour

1/2 tsp of baking powder

570 ml / 1 pint of soya milk (or use slightly less and top up with soya cream)

As required grated nutmeg

Method:

1. Preheat the oven to gas mark 5 / 190°C / 375°F.

2. Cut the "buttered" bread into strips. Layer the strips in an oven proof dish with the dried fruit and sugar.

3. Beat the soya flour and baking powder into the water with a fork.

4. Heat the milk in a saucepan but remove from the heat just before it boils. Beat in the soya flour mixture and pour this over the bread.

5. Grate some nutmeg over the top and leave to soak for around 20 minutes.

6. Place in oven and bake for around 30 minutes or until the top starts to brown.


Chocolate Sauce Pudding

Preparation time: 10 minutes Cooking time: 30 minutes

Ingredients:

175 g / 6 oz self raising flour

85 g / 3 oz cocoa powder

85 g / 3 oz vegan margarine

175 g / 6 oz organic caster sugar

200 ml / 7 fl oz soya milk

Sauce ingredients:

125 g / 4 oz caster sugar

25 g / 1 oz cocoa powder

600 ml / 1 pint of hot water

Method:

1. Preheat the over to gas mark 4 / 180°C / 350°F.

2. Sieve the flour and cocoa into a bowl and rub in the margarine with fingers until the mixture resembles fine bread crumbs.

3. Stir in the sugar and mix in the soya milk until smooth. Spoon into a round 1 1/2 litre oven proof dish and level the surface.

4. For the sauce, mix the sugar and cocoa together, whisk in the boiling water and pour over the pudding mixture.

5. Place in the oven until the top is firm with the sauce at the bottom - around half an hour.

6. Remove from the oven and leave to stand for a minute or two before serving.


Fruit Topped Creamy Cheesecake

Creamy vegan cheesecake

Preparation time: 20 minutes Cooking time: 50 minutes

Base ingredients:

2 packets of vegan digestive biscuits

Around 3 tablespoons of soya spread

Filling ingredients:

2 cartons of tofu (originally I was using silken tofu but firm tofu ensures the cheesecake stays nice and firm and doesn't collapse).

2 tubs of toffutti cream cheese

1 carton of Alpro single cream

Between 1-2 cups of unrefined sugar

Juice of half a lemon

Drop of vanilla essence

Topping ingredients:

Fresh fruit such as blueberries or blackberries

Teaspoon of cornstarch

1 tablespoon of unrefined caster sugar

Method:

1. Break the biscuits into crumbs (I put them in two carrier bags, cover with a tea towel and whack them - then I put them in a bowl and whizz the hand blender over them). Melt the soya spread over a low/medium heat. Mix the biscuit crumbs into the soya.

2. Grease a springform cake tin (cake tin that has a removable bottom) with soya spread. Add the biscuit mixture to the cake tin and press down. Set to one side. 3.Add all the filling ingredients into a bowl and mix well with a hand blender. Pour onto biscuit base.

4. Bake in oven at medium heat for around 40-50 minutes or until slightly brown on the top.

5. Remove from the oven and allow to cool completely. 6. Place berries into a saucepan with the other topping ingredients and mix. The berries will burst and all the juices will make a thick liquid when mixed with the cornflour. Allow to cool completely and pour over the cheesecake.

You could also just put some cherry pie filling over the top which I also do sometimes.



Best vegan cheesecake recipe.


Lemon Cheesecake With Blueberry Sauce

Preparation time: 20 minutes Cooking time: 60 minutes

Base ingredients:

75 g / 3 oz vegan margarine

340 g / 12 oz vegan digestive biscuits

Topping ingredients:

3 lemons

430 g / 15 oz firm diced tofu

95 ml / 3 ofl oz soya milk

95 ml / 3 fl oz sunflower oil

95 g / 3 oz soft unrefined organic brown sugar

2 tbsp vanilla essence

Sauce ingredients:

250 g / 9 oz fresh blueberries

3 tbsp caster sugar

1 tsp cornflour

Method:

1. Preheat oven to gas 3 / 160°C / 325°F and grease and line a loose bottomed 20 cm / 8 inch cake tin with grease proof paper and margarine.

2. Crush the digestive biscuits, melt the marg and mix together.

3. Press biscuit mix firmly into the base of the cake tin.

4. Finely grate the lemon rinds and put into a blender along with the squeezed lemon juice.

5. Add all the other ingredients and blend together until the mixture is smooth and creamy.

6. Pour the blended mixture onto the biscuit base, smooth the top and bake in the oven for around one hour or until a golden brown colour on the top.

7. Allow to cool, then chill thoroughly before removing from the cake tin.

For the topping, place all the blueberry sauce ingredients into a saucepan and gently heat until the berries burst. Gently stir until all the sugar and cornflour are mixed in and allow to cool. Place blueberry topping on top of the chilling lemon cheesecake and chill thoroughly or place the topping onto the cheesecake just before serving.



Rhubarb Crumble

rhubarb crumble

Preparation time: 15 minutes Cooking time: 30 minutes

Ingredients:

340 g / 3/4 lb rhubarb

3 tbs water

160-225 g / 6-8 oz of raw unrefined organic cane sugar

115 g / 4 oz of wholewheat flour

55 g / 2 oz of rolled oats

55 g / 2 oz of desiccated coconut

2 tsp powdered ginger

115 g / 4 oz of vegan margarine

Method:

1. Preheat the oven to gas 6 /200°C /400°F.

2. Chop the rhubarb and place in a greased oven proof dish with the water. Sprinkle around a third-half of the sugar over the top.

3. Put the remaining sugar into a large bowl with the flour, oats, coconut and ginger. Mix well and then add the margarine and blend well with your fingers.

4. Pile the crumble mixture on top of the fruit and bake in the oven for around half an hour until the topping is a golden brown colour.


Rice Pudding

Preparation time: 10 minutes Cooking time: 60 minutes

Ingredients:

1 cup of pudding rice

1/2 cup of unrefined organic sugar or 3/4 cup of brown rice syrup

3/4 tsp ground nutmeg

3 cups of soya milk or 2 cups soya milk and 1 cup of single soya cream

1/3 cup of raisins

1 tsp vanilla extract

Method:

1. Preheat the oven to gas 4 /175°C /350°F.

2. In a 2 and a 1/2 litre oven proof baking dish, spread the rice out.

3. Top with the brown rice syrup or unrefined sugar.

4. Sprinkle over the nutmeg.

5. Slowly pour the soya milk/cream into the dish and gently stir. Add the vanilla extract and stir again.

6. Bake for around 1 hour or until most of the soya milk has been absorbed and the top is a golden brown colour.


Steamed Jam Pudding

Preparation time: 15 minutes Cooking time: 60 minutes

Ingredients:

170 g / 6 oz wholewheat self raising flour

55 g / 2 oz of soya flour

55 g / 2 oz raw unrefined organic cane sugar

85-115 g / 3-4 oz vegan margarine

As required soya milk

As required jam

Method:

1. Mix the flour and sugar and rub in the margarine until it resembles rough breadcrumbs.

2. Add enough soya milk to make a soft dough.

3. Put some jam at the bottom of a pudding basin and add the pudding mixture.

4. Cover with greaseproof paper or foil and steam for around an hour.


Trifle

Preparation time: 25 minutes

Ingredients:

225 g / 1/2 lb plain sponge cake

455 g / 1 lb of mixed fresh fruit

1 packet of vegan fruit jelly

As required custard powder

Whipped soya cream

570 ml / 1 pint of soya milk

Method:

1. Crumble the cake into the bottom of a large glass bowl.

2. Chop the fruit and place on top of the cake.

3. Make up the jelly according to the directions on the packet and pour it over the cake and fruit.

4. Make up a thick custard with the soya milk/cream and when the jelly has set, spread over the top.

5. Leave to cool and then spread over whipped soya cream.

6. Leave to chill in the refrigerator for several hours.

7. Arrange fresh fruit over the the top before serving.

Vegan trifle recipe in detail.


Vodka Jelly

This is a recipe I found from the Come Dine With Me series.

Preparation time: 25 minutes Cooking time: 1 hour

Ingredients:

2.5 litres of mixed soft fruit (blackberries, raspberries, strawberries, blueberries, red currants, kiwi)

5 shots of vodka

2 sachets of vegan approved gelatine, in powdered form

425ml of water

225g unrefined caster sugar

Method:

1. Divide the ripe fruit into 5 small glasses. If possible, arrange the kiwi fruit at the top. Pour a shot of vodka into each glass, and place all the glasses on a tray and chill in the refrigerator.

2. Put the vegetable gel powder in hot water (not boiling) and add sugar, stirring until dissolved.

3. Remove the bowl from the heat, and let it sit at room temperature for a minute or two.

4. Remove the chilled fruit, still in the glasses, from the refrigerator, and pour the dissolved mix over your fruit.

5. Some of the fruit might rise to the top, so using your finger, just push the fruit down into the jelly mix so that it is sealed and will then keep well in the refrigerator.

6. Place in iced bain-marie or in the refrigerator for an hour to set.

7. To serve, dip the glass in to a bowl of hot water to loosen the outside of the jelly, then turn it out onto a plate. On the plate put an arrangement of mixed fruit and dust with a touch of icing sugar. 8. Put the jelly in the middle and serve with soya cream.




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Leave Vegan Dessert Recipes And Go To Vegan Soup Recipes

Leave Vegan Dessert Recipes And Go To Easy Vegan Tofu Recipes





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