Giving our full credit to Veganuary, we have gathered a few of our favourite vegan recipes for desserts! They are all so easy to make and so delicious!
These vegan brownies are a must-eat dessert. Below we include all ingredients to make this delicious snack.
- 2 tbsp ground flaxseed
- 200g dark chocolate, roughly chopped
- ½ tsp coffee granules
- 80g vegan margarine, plus extra for greasing
- 125g self-raising flour
- 70g ground almonds
- 50g cocoa powder
- ¼ tsp baking powder
- 250g golden caster sugar
- 1½ tsp vanilla extract
How to make:
Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flax-seed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.
Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.
Vegan apple crumble
For the filling
- 575g Bramley apple
- (3 medium apples), peeled, cored and sliced to 1 cm thick
- 2 tbsp golden caster sugar
For the crumble
- 110g golden caster sugar
- 110g dairy-free spread (we used Vitalite dairy-free spread)
- 1 tbsp rolled oats
- 1 tbsp demerara sugar
- oat-based vegan cream or custard, to serve
How to make:
Heat the oven to 190C/170 fan/gas 5. Toss the apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand.
For the crumble topping, mix the flour and sugar in a bowl with a good pinch of salt. Rub the dairy-free spread in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub these in too.
Pour the crumble mix over the apples to form a pile in the centre, then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish. Sprinkle the oats and demerara sugar over evenly.
Place on a baking tray and put in the oven for 35-40 mins, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 mins before serving.
Vegan Victoria Sponge Cake
- 150g dairy-free spread, plus extra for the tins
- 300ml dairy-free milk, we used oat milk
- 1 tbsp cider vinegar
- 1 vanilla pod, seeds scraped
- 300g self-raising flour
- 200g golden caster sugar
- 1 tsp bicarbonate of soda
- 100g dairy-free spread
- 200g icing sugar, plus extra for dusting
- 4 tbsp jam, we used strawberry
How to make:
Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment and grease with a little of the dairy-free spread.
Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth.
Divide the mix between your two tins then bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave them in their tins until cool enough to handle then carefully turn out onto wire racks to cool completely.
While the cakes are cooling, make the filling. To make the vegan buttercream, whisk or beat together the dairy-free spread, icing sugar and remaining vanilla seeds until pale and fluffy. Dairy-free spreads do vary so if the spread you are using is quite soft try to avoid using electric beaters. Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add 1-2 tbsp of dairy-free milk when whisking.
Spread the jam onto one of the cooled sponges, top with the buttercream then place the other sponge on top. Dust the assembled cake with a little icing sugar or caster sugar before slicing.
Let us know on Twitter/Instagram if you tried any of the recipes and send us a picture with the hashtag #LoveFrontrow
Happy World Vegan Day!