Below are sweet recipes recently devised by Vegan ACT members. We welcome contributions so, if you have created a recipe you would like to share, please click here. If you would like to recommend a link to an existing recipe on the web, please click here.
We also have a Pinterest board of sweet online recipes that our members have enjoyed:
1/2 cup well mashed banana
1/2 cup grated apple
1/2 cup raw sugar
1/2 cup berries
2 tablespoons canola oil
1/3 cup soy milk
1 teaspoon vanilla essence
1 1/2 cups self raising flour (I usually do half wholemeal & half white)
Pinch of salt
Splash of hot water.
Preheat oven to 180C
In a bowl whisk banana, sugar, oil, soy milk and vanilla essence.
Mix in apple.
Mix in flour and salt, don’t over mix but ensure no lumps. You may need to add a splash of hot water if the mix seems very thick.
Mix in berries.
Pour into a lined loaf tin.
Cook for around 45 minutes. Insert skewer into the center of the loaf, it should come out clean.
2 cups pitted dates (can use pitted Medjool dates for special occasions)
1 cup desiccated coconut
Pinch of salt
For chocolate version, add:
2 tbsp raw cacao powder
For citrus version, add:
1 lemon or lime, juiced, optional
Grated rind of 1 lemon or lime, optional
Add the dates (please ensure all pips are removed) and coconut to a food processor.
Starting on a low speed, blend until the ingredients start to break down.
Add in the salt, and any extras you wish to use. Increase the speed and blend again.
Every 30 – 60 seconds increase the speed and continue to blend until the mixture becomes one big ball. This should only take a few minutes. If the dates are rather dry, add in a tablespoon of hot water.
Line a small container (mine’s 15cm squared) with cling wrap or baking paper.
Press the mixture, quite firmly, into the container.
Use the back of a spoon to smooth it flat.
Sprinkle the top with a little extra desiccated coconut.
Place in the fridge for at least 1 hour, to set.
Once set, remove from the container and cut into 36 squares.
Best eaten cold from the fridge, or freezer.
½ cup (100g) full fat coconut cream, refrigerate overnight, use hardened cream at top of can
⅓ cup ‘n ¼ cup (153g) peanut butter, use all natural kind- no added sugar or oil
¼ cup ‘n 1 tablespoon (97ml) maple syrup
1 teaspoon vanilla extract
⅛ teaspoon salt
Preheat the oven to 180°C (355F°) and line 2 baking trays with grease proof paper.
Begin by making the cookies. First make the flax egg by mixing the flaxseed meal and water together in a small bowl and placing it in the fridge to set for 10 minutes. Meanwhile in a food processor, combine the almond and baking soda and process until the almonds turn to almond meal. I processed mine for about 1 minute. Add in the light tasting olive oil, maple syrup, cacao powder, vanilla extract and flax egg, process to form a sticky dough.
Using wet hands, roll the mixture into 36 tablespoon sized cookies. By using wet hands, the dough doesn’t stick to you and makes it far easier to roll. Place them about 3cm away from each other on the baking tray. Lightly press the tops of the cookies down to form a thick disc. They do not grow much so what you press them down to will be their approximate size. Bake in the preheated oven for 20-25 minutes. Their outsides should be firm to touch but the inside will still be soft. Leave to cool on the baking tray.
Meanwhile make the peanut butter filling. Add everything together in a food processor and process until it forms a thick and smooth paste.
Once the cookies are cooled, dollop a large spoonful of the filling in the centre of a cookie and then place another cookie, which is roughly the same size, on top. Lightly press together. Continue doing this until you have 18 Whoopie Pies. Serve and enjoy!.
These recipes made 7 large cupcakes. the icing is enough for more though, unless you like a ratio of almost half cake half icing like me hehe 😀
1 1/4 cups wholemeal flour
1 cup sugar
1/3 cup raw cacao powder
1/4 cup vegan choc chips
1 tsp baking powder
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup rice bran oil
1 tsp distilled white or apple cider vinegar
Preheat the oven to 180 degrees C.
Mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together.
Add the water, vanilla, oil, and vinegar, and again, mix together so that it’s really blended together.
Use a spatula to scrape down the sides if necessary.
Pour into cupcake cases on an oven tray.
Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).
1 cup creamy peanut butter (at room temperature is best)
1/2 cup nuttelex
2 cups powdered sugar
1/2 tsp pure vanilla extract
3 tbsp Bonsoy soy milk (or any other non-dairy milk, but soy milk or coconut milk is best in this recipe)
handfull of crushed peanuts and cacao nibs to sprinkle on top
First, whisk together or blend together using a mixer all of the ingredients until smooth and creamy, adding more or less soy milk to achieve the desired consistency. Careful, though, as you don’t want to add extra soy milk too soon.
Add just a 1/2 teaspoon or so at a time, otherwise you run the risk of your frosting getting too thin and runny.
Spread on top off cupcakes and sprinkle with crushed peanuts and cacao nibs.
Also, you might want to stick the peanut butter in the microwave for about 10-15 seconds or so, in order to make it easier to work with.
This homemade peanut butter frosting is perfect for a vegan cake or cupcakes.
Just tried these out tonight. They’re pretty spectacular and REALLY easy to make. We had no Chia seeds so we subbed in the ground flaxseed (linseed) and they turned out great! We’ve got a fan forced oven and I turned the temp down by 10 but other than that it was all smooth vegan sailing :).
This is a really delicious fruitcake, very quick and easy to make. An excellent Christmas cake.
1000 g Fruit mix (sultanas, raisins, currants, mixed peel)
100-150 g raw sugar
250 g dairy free margarine
450 g plain flour ” for gluten free use (besan) chickpea flour”
pinch of salt
1 tsp baking powder
1 level tsp baking soda
450 ml soy milk
almonds and glazed cherries to decorate
1-2 tbsp apricot jam
Preheat oven to 160 deg C
Grease and line spring-form base with baking paper or foil.
Place fruit mix,soy milk,margarine and sugar into a saucepan gently stir and heat.
Pour mixture into a mixing bowl and add salt,baking soda,baking powder and flour.
Use a spatula or wooden spoon to combine all ingredients.
Fill spring-form with the cake mixture. Smooth the top of the cake using a wet spatula.
Decorate with almonds and cherries.
Bake 1 hour 50 minutes, or until cake tester comes out clean. For small cakes the baking time would be approximately 50-60 minutes or until cake tester comes out clean.
Cool and remove the cake from the baking tin.
Using a small saucepan heat the apricot jam with 1-2 tbsp of water and brush over cake with a pastry brush.
Comments – The cake freezes well. This recipe makes one 24cm cake in spring-form cake tin or 2 small cakes in sponge tins.
You will need 2 mini cupcake trays. Place silicone mini cupcake cases in 36 of the holes.
Place all ingredients in the food processor.
Blend, at high speed, until the mixture looks like fine sticky crumbs. This will take a few minutes, be patient.
Scoop dessert spoon portions of crust into the base of each mini cupcake case.
Use your fingers to press the crust into the bottom and sides of the cases.
Pop in the freezer, or fridge, to set (maybe 20 minutes).
200g of 72% cocoa chocolate (I used ‘Whittaker’s Ghana’)
270ml canned coconut cream (I only use ‘Ayam’ brand)
1 cup frozen raspberries, blitzed in a mini food processor
1 tsp vanilla (or raspberry) extract
shredded coconut, to top (optional)
Whack the, still wrapped, block of chocolate against the bench top a few times, to help break it up.
Unwrap the chocolate and using a large, sharp knife, cut it into small pieces.
Place chopped chocolate into a medium sized saucepan.
Shake the can of coconut cream well. Empty it into the saucepan. Scrape the can out well, as coconut cream has a tendency to cling to the can walls.
Add in the blitzed raspberries.
Simmer, over a low heat, stirring constantly, until the chocolate melts.
Once melted, remove from heat and whisk in the vanilla (or raspberry) extract.
Remove the now set tart cases from the fridge.
Use a teaspoon to portion the filling into each crust. (There will be a little ganache left over. Pop in a small container, in the fridge and devour with a spoon once cold.)
Pop the mini tarts into lidded containers.
Sprinkle with coconut, if desired.
Secure the lids on the containers and return to the fridge ’til needed.
Recipe by added by Francine from 4 Ingredients: Fast, fresh and healthy cookbook
A refreshing dessert for those hot summer days and so easy to make. Serves 8.
1 cup sugar
1 lime, juiced
1 twig of fresh mint leaves
Heat 1 cup of water and sugar in a saucepan. Bring to boil, stir to dissolve. Boil for 5 minutes, then cool completely. Purée berries, lime juice and mint in a blender and pour into a large bowl. Add syrup and 200ml more water. Pour into a paper-lined loaf tin and place in the freezer. Remove every 15 minutes for the first hour and stir thoroughly, then freeze overnight. Slice to serve.
2/3 cup of tapioca 2 cups of non dairy milk (I used unsweetened organic almond milk) Put in a saucepan and mix. Let it soak for an hour.
Add in: 1 tspn vanilla extract or a vanilla pod ½ cup maple syrup or a little more if you want it sweeter. 1 can coconut milk 1 cup of non dairy milk 2-3 tbls raw cacao powder
Mix all ingredients in saucepan over medium heat until it comes to the boil. Stir every minute. Once it is boiling, reduce to low heat and stir occasionally for 20 minutes until it thickens and becomes a pudding. Make sure you don’t let it stick to the bottom.
Wait for it to cool and add topping of choice :). Enjoy!
110 grams margarine
80 grams sugar
grated rind of 1/2 lemon
1 cup flour
soya milk, as required for mixing
1 generous teaspoon baking powder
apples (enough to cover the base when sliced)
sugar and cinnamon
Preheat oven to 180 degrees celsius
Grease a baking tray – (sponge roll tin with sides)
Cream margarine and sugar and add lemon rind.
Add the flour and baking powder to the creamed butter and sugar, adding small amounts of soymilk to make a soft dough. Spread the dough 1 1/2 cm thick into the greased baking tray.
Cover the top completely with sliced apples arranged in rows and sprinkle with cinnamon/sugar mixture.
Bake about 40 mins.
Comments – This looks lovely and is another of my mother’s recipes. She was a fantastic baker of sweet temptations. This is especially delicious with home grown blackberries sprinkled among the apples before baking and as you can see from the photo it makes it look pretty delicious :).
Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.
Process the biscuits in a food processor until finely crushed. It works best if you break up the biscuits into a few pieces before putting them in the processor. You may need to process the biscuits in more than one batch. (ie. Process 1/2 of the biscuits and put into a bowl, then process the remaining biscuits. When the second batch is finely crushed, put the crumbs from the first batch back in the processor before moving to next step).
Add the melted margarine (if you melt the margarine in a glass measuring jug, it makes it easier to pour into the food processor chute) and process until well combined. Transfer mixture to the lined pan. Use a straight sided glass to press the biscuit mixture firmly over the base and side of pan, leaving 1 cm at the top of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
If using egg replacer powder (such as Orgran No Egg, which I use) place the powder and specified amount of water in a small bowl and beat with an electric mixer until well combined.
Use an electric beater to beat the cream cheese, caster sugar, vanilla and lemon juice in a large bowl until just combined. Beat in the flour. Beat in the mixed egg replacer (or other egg substitute). Beat in the sour cream until just combined.
Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours or until completely cooled. This will prevent it from cracking. (I usually leave it in the oven overnight). Place in the fridge for 4 hours to chill.
I sometimes serve the cheesecake with berry coulis and/or soy whipped cream. You can also spread vegan white chocolate chips on the base before adding the cream cheese.