Vegan Desserts: 40-Plus Downright Delectable Dessert Recipes For Vegans

Photo used under Creative Commons from: tofutti break, on Flickr

Recipe for the "The BEST Chocolate Cake Ever . . . That Happens To Be Vegan" can be found HERE

Photo used under Creative Commons from: norwichnuts, on Flickr

Photo used under Creative Commons from: norwichnuts, on Flickr

The creator and photographer (norwichnuts, on Flickr) of this super-easy "grits" cake recipe gives instructions, as follows . . .

Blueberry Fig Crumble Coffee Cake

Mix 1/2 cup melted vegetable margarine with 1 cup granola and 1/4 sugar raw or brown sugar. Spread on bottom of cake pan.

Slice and arrange figs and blueberries over the top.

Mix 1 cup instant grits with 1/2 cup raw sugar with 4 tsp baking powder, 1 tsp vanilla, and 1 1/2 cups all purpose flour. Mix in 1 cup soy milk.

Pour over the fruit and bake 350 degrees 25 minutes. Allow to set 15 minutes then invert and cut. Serves 8.

Photo used under Creative Commons from: slettvet, on Flickr

Gingerbread Snack Cakes

Recipe credit: The Vegan Chef

Ingredients

1 cup unbleached flour
1 cup whole wheat pastry flour
1 T. baking powder
1 t. ground ginger
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
1/8 t. cloves
1/8 t. allspice
2/3 cup soy milk, rice milk, or other non-dairy milk
1/3 cup safflower oil
1/3 cup molasses
1/3 cup maple syrup
1 1/2 T. ginger, minced
2 t. vanilla

Instructions
Lightly oil (or spray with a light mist of oil) a 9-inch square baking pan and set aside. In a large bowl, sift together both types of flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice, and set aside. In a medium bowl, whisk together the remaining ingredients until well combined. Add the wet ingredients to the dry ingredients and whisk until blended. Pour the mixture into the prepared pan. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean. Allow to cool.

Creamy Lemon Frosting (aka Fluffy Lemon Frosting)
The Vegan Chef

Ingredients

1/2 cup soy margarine, softened
3 oz. tofu cream cheese, softened
2 T. soy milk, rice milk, or other non-dairy milk of choice
4 cups Veganized Powdered Sugar
1 T. lemon juice
2 t. lemon zest
1 t. vanilla

Instructions
Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine, tofu cream cheese, and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.

Photo used under Creative Commons from: QuintanaRoo, on Flickr

I love this photo and I especially admire the creative flavor combinations . . . of these vegan cupcakes.

Toasted Almond ... Coconut White Chocolate ... Glazed Orange Cardamom
White Chocolate Vanilla ... Olive Oil and Anise with Blood Orange

Photo used under Creative Commons from: kiri73, on Flickr

The recipe for Coconut Lemon Bundt Cake can be found HERE

Photo used under Creative Commons from: Veganbaking.net, on Flickr

The recipe for this vegan pie crust has a "secret ingredient." Find out what it is HERE

Photo used under Creative Commons from: BeVeg, on Flickr

A good recipe for Vegan Chocolate Tofu Pie can be found HERE

Photo used under Creative Commons from: sweetbeetandgreenbean, on Flickr

This Pluot Cobbler Tart is ready for the oven. Step-by step instructions can be found right HERE

Photo used under Creative Commons from: QuintanaRoo, on Flickr

Vegan cook, Emilie Hardman (QuintanaRoo, on Flickr) adds this caption to her photograph . . .

"Detail on the toasted almond crust that popped perfectly out of the tart pan. Hooray!

I let the crust cool, filled it with fresh sliced berries and then poured a sauce over them made with frozen strawberries and blueberries from last season (we're at the end of the freezer's stores!), sugar, water and a little agar to firm it up."

Photo used under Creative Commons from: spazzgirl555, on Flickr

The recipe for these Chocolatey Peanut Butter Cookie Pops can be found HERE

Photo used under Creative Commons from: sweetbeetandgreenbean, on Flickr

The recipe and step-by-step instructions (and pics) for making Pistachio Cranberry Biscotti can be found HERE

Photo used under Creative Commons from: elana's pantry, on Flickr

The veganized recipe for Chocolate Sorbet can be found HERE

Photo used under Creative Commons from: Bacon And Tofu, on Flickr

For this vegan ice cream cake, the photographer (Bacon And Tofu, on Flickr) used chocolate chip cookies to form the base (and some crumbled on top), with a core of homemade vegan chocolate chip & vanilla ice cream . . . and finished off with a drizzle of chocolate sauce.

Photo used under Creative Commons from: PetiteFamily93, on Flickr

The creator of these Carrot Cake Sundaes, PetiteFamily93, on Flickr says . . . "Made a carrot cake crumble type stuff by processing (in the food processor) carrots, raisins, hemp seeds, shredded coconut, cinnamon, vanilla, maca and a pinch of sea salt. We then took half the mixture, and ran it through the Green Star juicer with frozen bananas, and used the other half to layer in and top the 'sundae.' Really good!"

Photo used under Creative Commons from: QuintanaRoo, on Flickr

A sweet recipe for "Lemon Basil Ice Cream" can be found HERE

Photo used under Creative Commons from: norwichnuts, on Flickr

Lemon Bar Brulee
Recipe by norwichnuts

Layer 1 (Crust): In a 8x8 pan, mix 1 cup all purpose flour (you may use rice flour), 1/2 cup melted vegetable margarine, 1/4 cup raw sugar and a handful of toasted pecans. Press into bottom of pan and bake 10 minutes at 350 degrees. Cool.

Layer 2 ("Cheezecake"): Combine 8 oz Tofutti Kreme Cheeze, 1/3 cup raw sugar, 1 cup non dairy whipped topping, and 2 tbsp lime juice ( lemon works as well). Whip. Fold on top of crust and smooth out.

Layer 3: ("Custard"): On medium heat, stir 1/2 cup lime juice and 2 tablespoons agar, bring to a boil while stirring all the while. Add 1/2 cup raw sugar. Take off heat and stir to dissolve then cool completely. Once cool, stir in 1 cup soy creamer. You can speed up the process a bit to thicken by putting it in the freezer. Pour over the "cheezecake". Smooth out. Refrigerate.

Topping: Make the blueberry sauce by bringing 1 cup of blueberries, 1/4 cup water, 1/3 cup raw sugar and 1 tbsp agar to a boil. Cool. Pour over the dessert. Sprinkle with a little raw sugar. Just before serving torch the top for a crunchy bite! Serves 8-12