Best Vegan Cake-15 Dessert Recipes For The Holidays

Who says vegetarian food can’t be delicious? Although these desserts do not contain eggs or dairy products, they still taste delicious. 

Although there are many ways of delicacy without meat and dairy products, we are always feeling stuck when it comes up with good vegan dessert ideas. It may be because there are too many traditional milk desserts—think ice cream, cream, whipped cream, butter, and eggs that help make pies and crusts so rich and tasty.

But of course, this does not mean that vegan desserts should be secondary. Whether plant-based, vegan, or other, more and more people are staying away from animal products nowadays. Completely logical because vegetarian and vegan diets are being associated with significant health benefits and environmental improvements.

In recent years, plant-based cooking has made considerable progress, and after-dinner food is no exception. Whether you are cooking for friends or family who follows a plant-based diet, here are some dessert recipes to complement a delicious meal that you might not even notice that You are a vegetarian.

Raspberry Tart

This smart tart uses only a few ingredients. You can use vegan whipped cream on the top. It is a delicious tart that all your family will enjoy it.

Ingredients:

• 1 frozen puff pastry sheet
• 1 c. heavy cream
• 2 tbsp. sugar
• 1 c. raspberries

Instructions:

1. Preheat the oven to 400 degrees Celsius. Roll out the pastry in a baking tray lined with baking paper. 

2. Use a knife to cut the edge of the dough 3/4 inch apart. Put it in the oven and bake for about 15 minutes until it is light golden brown.

3. Put the pastry in a medium bowl with parchment paper and use an electric mixer to beat the cream and sugar at medium speed until stiff peaks form.

4. Spread the whipped cream evenly on the dough until the edges are covered and then put on the berries on the top.

Vegan Coconut Cheesecake

Creamy, decadent vegan cheesecake with a date-walnut crust and coconut yogurt filling for the ultimate sweet treat. Only a few ingredients are required for this dessert that will amaze your family or host.

Ingredients:

• 1 cup dates 
• 1 1/2 cups raw walnuts
• 1 1/2 cups raw cashews ( let soaked overnight)
• 1 Tbsp citrus zest
• 1 tsp vanilla extract
• 1 Tbsp coconut oil
• 1/4 cup lemon juice
• 3/4 cup coconut yogurt
• 1/4 tsp sea salt
• 1/2 cup maple syrup

For serving optional:

• Fresh berries
• Citrus zest/orange slices
• Whipped cream

Instructions:

1. Prepare a cheesecake pan (I prefer this detachable pan, but a round baking pan or bread pan will work too) and line it with parchment paper. 
2. In a food processor, add nuts and salt and chop them. Then add the dates and stir until a crumbly batter is form; if you squeeze it with your fingers. If you found it too dry, put a few more dates in the sink during processing. 
3. Put the crust in the pan and press down with your fingers to distribute it evenly. Use a small jar wrapped in parchment paper and press firmly to loosen the shell.
4. Please put the dough in the fridge to make it fatter.
5. Put all the ingredients of the filling in a blender and blend for 2 minutes until smooth. If they don’t mix or feel clumpy, add a little more lemon juice, coconut yogurt, or maple syrup, as the liquid will help it blend faster.
6.  Scrape off the sides as needed and whip until smooth and creamy. Try adjusting the taste as needed, adding more maple syrup for sweetness, adding more coconut yogurt for flavor, or adding lemon or orange zest for citrus fruits. 
7. Tap a few times to release bubbles. Cover the mixture and freeze it for about 6 hours or overnight until it is fully set. Before slicing and serving, let it thaw gently for about 20-30 minutes.
8.  A hint of raw coconut cream or citrus peel and fresh berries on the top for more taste. For a smoother cheesecake, store leftovers in the refrigerator for up to 45 days or in the refrigerator for up to 1 month.

Vegan Chocolate Cake

Who doesn’t crave a chocolate cake? When we talk about chocolate vegan cake, everyone thought it must be unnasty, but this recipe is the easier one, and it is very delicious, which you can make with only a few ingredients.

Ingredients:

• 1 1/2 c. sifted cake flour
• 1 cup sugar
• 1 cup light olive oil
• 1 cup Strong brewed coffee
• 1 1/2 tsp. vanilla extract
• 1 cup cocoa
• 1 tbsp. balsamic vinegar
• 1 tsp. baking soda
• 1/2 tsp. salt

Instructions:

1. Preheat the oven to 400 degrees. Lightly brush an 8-inch round baking pan with softened butter, then sprinkle with all-purpose flour.
2. Combine baking powder, cocoa, baking soda, sugar, and salt in a large bowl and set aside.
3. Mix the coffee, oil, vanilla, and vinegar, add the flour mixture and stir until smooth. 
4. You should pour the dough into a prepared pan and bake it in the oven on middle-low settings for about 30 minutes. Put a wood skewer in the middle of the cake right after you take it out of the oven to check it
5. Let it cool down completely on a metal rack. 
6. Serve your cake with about 1 cup of chocolate frosting, or allow it to stand alongside cream (whipped or coffee flavored).

Vegan Cinnamon Rolls

They are like unicorns in the vegan baking world. Many people have tried, but few succeeded. However, I knew they existed and were possible, as long as I believed and wanted to make them. These cinnamon rolls are effortless to make. It only requires using simple techniques with the ingredients you may have on hand.

Ingredients:

• 3/4 cup almond milk
• 1 Tbsp vegan butter
• 4 Tbsp of sugar
• 4 Tbsp cold vegan butter
• 2 cups flour gluten-free
• 3/4 cup almond flour
• 2 1/2 tsp baking powder
• One packet of active dry yeast
• 1/2 tsp sea salt

Filling:

• 3 Tbsp melted vegan butter
• 2/3 cup brown sugar
• 1 Tbsp ground cinnamon

Frosting:

• Cream cheese
• Powdered Sugar Glaze

Instructions:

1. First, preheat an oven to 350 degrees.Next, coat the inside of a standard or round baking pan with butter.
2. Heat dairy-free milk in the microwave for approximately 110 degrees.You must not exceed this temperature when using yeast.
3. Add vegan butter and sugar to non-dairy milk and stir until melted. Then add the yeast and stir again. The season for 10 minutes or until it swells on the surface. If the yeast is not activating at this time, the yeast has been used up, or the liquid is too hot or not hot enough.
4. At the same time, put a mixture of gluten-free flour, almond flour, sugar, baking powder, and salt in a medium bowl. Then add the cold vegan butter, use a fork or dough knife to mix or “shred” the dry ingredients.
5. Gradually add the almond milk and yeast mixture and stir. The result should be a batter similar to wet, rather than crumbly. Add more wet mixture to the batter if needed. If it becomes too wet and too sticky, add more almond flour to the mixture. 
6. Wrap it in plastic wrap bend the edges to hold it in place. Then sprinkle a large amount of flour on the plastic wrap surface to prevent it from sticking.
7. Put dough in center of board., sprinkle a lot of flour, cover with another piece of plastic wrap, and fold it over the edge of the cutting board.
8. With a rolling pin, roll the dough out to be about 2mm thick. Carefully peel off the top layer of the plastic wrap and coat with vegan oil. Then sprinkle with brown sugar and cinnamon, and gently spread with your fingers to make it evenly distributed. , Remove the bottom layer of plastic wrap from the cutting board and tightly roll the dough into a longitudinal cylinder.
9.  Use some sharp knife or dental floss to cut the dough into even rolls. Then carefully transfer it to the prepared bakeware; it may be fragile when transferred.
10. Cover it in with plastic wrap and a towel, place in a oven for about 30 minutes. The muffins will rise but much less than gluten free ones would.”
11. Remove the towel and plastic wrap, place the bun on the oven’s middle shelf, and bake it for about 35 minutes, or until the top is golden brown. 
12. Let the rolls cool for at least 20 minutes before the frosting (optional), then enjoy! 

Cranberry Sorbet

Frozen cranberries and fresh ginger combine for a homemade sorbet that can’t be beaten. It is a fresh dessert that will amaze many of us.

Ingredients:

• 4 cups of fresh or frozen cranberries
• Two piece fresh ginger
• 1/2 c. orange juice
• 1 tbsp. grated lime zest
• 2 1/4 cup of sugar
• 2 tbsp. fresh lime juice
• Garnish: fresh cranberries, cookies, and mint

Instructions:

1. Boil the blueberries with sugar, 2 1/2 cups of water, and chopped ginger in a medium saucepan.Put the heat down to low and allow the blueberries to simmer for 10 minutes, until they are soft and tender.
2.  Remove the stove add the orange juice and the lime zest juice. Strain into a bowl, squeeze and stir with a silicone spatula to extract as much of the blueberry mixture as possible. 
3. Skip the peel and the ginger. Place the mixture in a fridge before it cools enough. Then, once it’s chilled, move the liquid into an 8- to 9-inch container.
4. Allow to freeze and firm for at least 12 hours before consuming.

Peanut Butter Fudge

Yes! This fudge is naturally sweet and easy to make. It contains protein and healthy fats, which are very beneficial to you. The result is a very rich peanut butter fudge that will convince anyone that thinks that fudge contains a lot of butter and sugar.

Ingredients:

•  Two cups sugar
•  ½ cup milk
•  One teaspoon vanilla
•  ¾ cup peanut butter

Instructions:

1. Lightly spray an 8×8 dish with non-stick cooking spray; set aside.
2. In a medium, pan stirs together the sugar and the milk. Over medium-low heat, bring to a boil. Continue to boil for 2 ½ minutes, stirring continuously to prevent sticking. 
3. Remove from the heat, stir in the peanut butter and the vanilla until smooth.
4. Pour the mixture into the pan and let it cool off completely

Baked Apples

Baked apples are a sweet and tasty dessert that can be made year-round. They are a good snack for children and adults alike. They are deliciously served hot or cold and paired with many different toppings. This recipe is easy to follow, and can be made by just about anyone!

Ingredients:

• Four small apples
• Eight tsp. dried cherries
• One tsp. Ground allspice
• One tsp. ground nutmeg
• One tsp. sugar
• Four tsp. water
• Two tsp. vegetable oil spread 
• Eight tsp. Chopped walnuts

Instructions:

1. Cut 1/2 inch from the top of each apple. Using a melon spoon, cut off the nucleus at the end of the stem without damaging the bottom.
2. Place on a glass cake pan; sprinkle with sugar and spices: divide cherries, water, and vegetable oil between the holes and tips of the apple. 
3. Put in the microwave at medium-high power (70% power) for 8 minutes or until soft. Put the lid on and let stand for 3 minutes. Put walnuts on top.

Vegan Vanilla Cake

Ladies and gentlemen, we present to you a sweet, soft, fluffy vanilla sponge cake, vegan and gluten-free. This will be the perfect cake for Christmas or special occasions. It is delicious on its own, and it is also very suitable with coconut flakes and Vegan cream.

Ingredients:

• 1 1/4 cups unsweetened non-dairy milk
• two teaspoons cider vinegar
• 1/2 cup Aquafaba
• 1/2 cup vegan butter
• 1/2 cup canola oil 
• 1 1/2 cups sugar
• One tablespoon vanilla extract
• Three cups of all-purpose flour
• One tablespoon baking powder
• 1/2 teaspoon salt
• Vanilla frosting

Instructions:

1.PreHeat the oven to 350ºF and line 2 round 8-inch cake pans with parchment paper and grease.

2. Combine 1 1/4 cups of non-dairy milk with two tablespoons of apple cider vinegar, combine well, then let it sit for 15 minutes.

3. In a small bowl, whisk 1/2 cup of chickpea liquid for one minute. It should be foamy and light. It is essential “aquafaba.” You’ll use this in the cake as an alternative to eggs–don’t worry, you won’t be able to taste it!

4. Cream the vegan butter, canola oil, and sugar in an electric mixer until they form a smooth, creamy batter

5. Put 1/2 cup of the aquafaba into a bowl, add the vanilla extract, and whip well until combined.

6. Whisk together the flour, the baking powder, and salt in a separate bowl. Using the mixer on low time, alternate adding the flour mixture and vegan buttermilk until batter is smooth.

7. Spread the cake batter between your 8×8 inch oven-safe pans. After 30-35 minutes in the oven, you’ll be left with brown edges, a surface that is hard to the touch, and a toothpick that comes out clean.

8. Please allow your cakes to cool in the pan for 15 minutes before inverting them on a cooling rack. You can refrigerate them for cooling faster.

9. Frost the cake with a vanilla vegan frosting or as you wish

Vegan Donuts

Vegan doughnuts are surprisingly easy to make. This recipe is delicious, soft bakes donuts with no yeast or eggs. They are perfect for a healthy dessert to take to a friend’s dinner party or serve at a birthday brunch.

Ingredients

• 2 cup + 2 tbsp gluten-free flour 1 tsp baking soda
• 1/2 cup of sugar
• 1 1/4 cup of Almond milk 
• 1/4 cup refined coconut oil, liquid. 
•  One tsp apple cider vinegar or lemon juice.
• 1 tsp of almond extract or vanilla
• 1/2 tbsp baking powder
• 1/4 tsp of Salt
• For toppings, you can use chocolate, sugar glaze, coconut, chip cookies, etc.

Instructions:

1. Preheat the oven to 400F. Drizzle oil on the doughnut pan and set aside.
2. Mix the all-purpose flour with baking soda, baking powder, salt, and sugar in a large bowl. Stir the wet ingredients; milk, vanilla or almond extract, oil or butter, lemon juice. Mix the wet ingredients with the dry flour mixture. Beat until smooth. 
3. The batter looks like a cake batter, not too thick nor too thin. Pour the mixture in a piping bag with cut corners, fill it at 3/4 of the doughnut tray; that would be enough.
4. If not, you can also use a spoon. Be careful not to overflow because the donuts will bake and rise like cupcakes. Bake for 11 minutes until they are light golden brown. Let the cake cool before transferring to the rack
5. Dip the donuts into your favorite frosting and then topping of choice. i.e., cookies, chocolate chips, etc.

Vegan Brownies

You will love these brownies, very easy to do, It takes about 20 minutes to bake and requires simple ingredients that you may already have on hand

Ingredients:

• Four tablespoons flax seed
• 1/2 cup water
• 1/2 cup vegan butter instructions
• One cup of sugar
• One cup brown sugar
• One tablespoon vanilla extract
• One cup all purpose flour
• One cup cacao powder
• 1/2 teaspoon salt
• One teaspoon baking powder
• One cup chopped chocolate pieces

Instructions:

1. To make the flax eggs, stir together the ground flax and water in a small bowl. Set aside to thicken. Preheat the oven to 350 degrees and line your baking dish with parchment paper.

2. Melt the vegan butter and place 1/2 cup in a measuring cup. You can measure this by microwaving 30 seconds at a time in a glass measuring cup until melted.

3. In a large bowl, mix vegan butter and sugar. Add 2 eggs made from flax seeds & vanilla. Mix until evenly coated

4. In a large bowl, sift in the flour and cocoa powder. Add the salt and baking powder and stir until just combined. Do not over mix the mixture.

5. Grease the pan with oil or butter and now spread your chocolate batter. Sprinkle the rest of your chocolate pieces over the top to finish.

6. Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool. Just don’t overbake them or they dry out and leave them in for too long.

7. Remove the brownies from the oven, wait for 15 minutes with them in their dish and then pull them out. Let cool for 15-30 more minutes before slicing and serving.

Red Velvet Fudge

The hidden ingredient in this sweet and creamy fudge is Beets. This Healthy Raw Red Velvet Fudge is lovely with a hint of chocolate.  It melts in your mouth.

Ingredients

• 12 oz Raw Cashew Pieces
• 1 cup Roasted Beet Puree 
• 4 tsp Vanilla Extract
• 1 cup melted raw cocoa butter
• Four scoops of vanilla protein powder
• 1½ cups Unsweetened Vanilla Almond Milk
• One tsp stevia liquid extract
• ¼ tsp Salt
• ¼ cup Unsweetened Natural Cocoa Powder

Instructions:

1. Put the cashews, almond milk, and beetroot puree in an airtight container. Cover and refrigerate overnight. 
2. Line an 8×8 inch brownie pan on both sides with parchment paper.
3. The next day, put the cashew/milk/beetroot mixture into a high-speed blender. Add vanilla extract, stevia extract, and salt. Beat it smoothly at high speed. Pour in the melted cocoa butter and stir again. 
4. Add protein powder and cocoa powder and mix one last time. Put the mixture into the pan and spread it equally. Tap the pan several times on the work surface to remove air bubbles.
5. When you want to apply on a perfectly flat surface, use an offset spatula. Cover the pan and refrigerate overnight. Slice, serve and enjoy.

Caramel Coconut Ice Cream

This Creamy caramel ice cream will make you fell in love. It is a luxurious sea salt date caramel swirl! Naturally sweetened, so rich and satisfying, and ridiculously easy to make.

Ingredients:

Coconut Ice Cream

• 1 1/2 cups raw cashews Soakes 1 hour in hot water
• One 15-ounce can of full-fat coconut milk 
• Three Tbsp coconut oil
• 1/2 cup maple syrup
• One tsp pure vanilla extract
• One pinch salt

Salted Date Caramel

• 14 whole dates(soak in warm water for 10 minutes, then drain)
• 1/2 tsp salt
• 1-3 Tbsp warm water
• One Tbsp bourbon

Instructions:

1. Set your ice cream churning bowl in the freezer last night to properly chill it. If you plan on using cashews, make sure you soak them overnight or the next day for at least 6 hours. Drain before adding to the blender.

2. Put soaked, drained cashews, coconut milk, coconut oil, maple syrup, vanilla, and salt into a high-speed blender. Blend it until it becomes creamy and smooth with no lumps. Scrape down the side of the blender as needed

3. If you want the best texture, allow it to chill for at least 6 hours or overnight. If you’re in a rush, put the mixture in the freezer for 1-2 hours before making ice cream with your ice cream maker. If not, proceed without chilling – just make sure that you take care of the freezing process by making a start as before.

4. Add the chilled mixture to an ice cream maker and churn for about 45 minutes. After that, it should look like a soft serve.

5. If it wasn’t cold enough, the churning process may not work, and the ice cream will have a funny texture. You can quickly fix this by taking the mixture out of the freezer during the churning process if that has happened. After that, place it back in the freezer while it’s partially frozen and churn again

6. For now, make the caramel by adding dates to a food processor or blender and blending until creamy and smooth, then add water. Season with salt (and bourbon if desired) and blend once more to combine. Taste and adjust flavor as needed. Set aside.

7. Once churned, transfer the ice cream to a larger freezer-safe container. Add desired amounts of caramel. Use a spoon to swirl the caramel into the ice cream and add an extra pinch of salt if desired.

8. Cover the ice cream with plastic wrap and chill in the refrigerator for at least 4-6 hours or until firm.

9. Place water in a bowl for 10-15 minutes before serving. The rice will soften better and can be store in the refrigerator for at least one week.

Vegan Strawberry Cheesecake

The idea of homemade cheesecake may seem difficult; however, these bars couldn’t be easier. All you need is a food processor, which will do most of the work. You can also switch up the toppings to satisfy your cravings. For example, garnish with chocolate shavings, fresh fruit, or a drizzle of peanut butter.

Ingredients:

• 1 1/2 cups raw cashews
• 1 1/4 cups raw almonds
• 3/4 cup organic granulated sugar
• 1 (13.5-oz.) can coconut cream
• 1/4 cup melted coconut oil
• 1 1/4 cups pitted Medjool dates
• Zest and juice of 1 lemon
• 1/4 tsp. sea salt

Instructions:

1. Put cashew nuts in a saucepan and cover with 5 cm of water. Bring to boil, reduce heat and simmer until tender, about 20 to 25 minutes. Rinse with cold water and dry on parchment paper. 
2. Put the almonds, dates, and salt in the food processor. Blend it for about 2 minutes until everything is well mixed. Pour almond and date mixture into the prepared pan and press down evenly. 
3. Combine the cashew nuts, coconut cream, sugar, coconut oil, lemon peel, and juice in the food processor; blend until smooth. Pour the cashew mixture over the almond shell and freeze it for about 5 hours until firm.
4. As soon as the cheesecake feels firm, spread the So Delicious Dairy Free Cocowhip topping and garnish with fresh strawberries.

Vegan White Chocolate Truffle

These will be the perfect vegetarian gifts for special occasions such as Valentine’s Day! They are also a great treat and perfect dessert, and can be store in the fridge or freezer and enjoy the whole week!.

Ingredients:

• 1/2 cup raw macadamia nuts
• 1/4 cup finely chopped cocoa melted butter
• 2-4 Tbsp powdered sugar
• 1 1/2 cups desiccated coconut
• 1/2 tsp vanilla extract
• One pinch salt 
• 3/4 cup desiccated unsweetened coconut

Instructions:

1. Place the macadamia nuts and dried coconut in a food processor and stir until creamy, scraping off the sides if necessary. Add sugar, vanilla, and salt and stir again.
2.  Try to adjust the taste as needed, adding more salt to the vanilla flavor or powdered sugar for the sweetness. In a large bowl, put the mixture and let it cool in the fridge for at least an hour or until it feels hard to the touch, especially in the middle.
3.  At the same time, put 3/4 cup of dried coconut on a small plate and Set aside. Remove the mixture out of the fridge and give it a quick stir using a spoon or small cookie scoop. Either make it into the shape of a “disc” or carefully roll it into a ball. 
4. Rolling for too long will cause them to melt, so don’t worry about the shape. Once formed, put in a saucepan with dried coconut and roll until covered. Put it on the plate and repeat until all truffles are roughly rolled up.
5.  Return to the refrigerator and chill for 10 minutes, until almost hard. Leftovers stored at room temperature for 34 days in the fridge will still be safe to consume. It is best eaten at room temperature.

Apple-Pear Crisp With Peanut Butter

This is a simple and delicious roasted fruit dish, very easy to make,  and absolutely delicious. On cold days, baked desserts are great for warming. If it’s windy, try this crispy fruit. Made from apples and pears, Seasoned and topped with peanut butter crunchy oatmeal, it’s sure to take the chill off even on the coldest days.

Ingredients:

• Three small apples
• Two medium pears
• Two tsp. brown sugar
• 1/2 cup oats
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/2 c. dried cranberries
• One cup chunky, sweetened peanut butter
• Three tbsp. whole wheat flour
• One tbsp. water
• 1/4 cup whipped cream

Instructions:

1. Preheat the oven to 375 degrees. Spread oatmeal on a layer of jelly roll pan. Bake for 5-8 minutes until golden brown, stirring in the middle. 
2. At the same time, mix the apples, pears, sugar, water, cinnamon, and ginger in a pan. Cook over medium heat, occasionally stirring for 10-12 minutes or until the sugar is dissolved and the fruit is soft. 
3. Remove from heat and stir in blueberries. Divide the mixture into six baking dishes. 
4. Combine the oatmeal, peanut butter, and flour in a medium-sized bowl. Use your fingers to knead the mixture into small pieces and then sprinkle the fruit mixture into the baking tin. 
5. Bake for 20 minutes, til they turn brown and bubbles form. Sprinkle one tablespoon of whipped cream on each crisp before serving.

Vegan Carrot Cake

This will be the perfect birthday cake for summer parties, weddings, picnics, and more! It is incredibly delicious, full-bodied, juicy,  vegan, and gluten-free.

Ingredients:

• 1 1 /2 cups grated carrot
• 1 1/2 cups almond flour
• 1 1/2 cups gluten-free flour
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1/3 cup oil or coconut oil
• 1/4 cup maple syrup
• 1 cup unsweetened applesauce
• 3/4 – 1 cup almond milk
• 3 Tbsp flaxseed meal + 7 ½ Tbsp water 
• 3/4 tsp salt
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 3/4 cup chopped raw walnuts or 70g raisins

For the frosting, you can do the buttercream of your choice, for example, cream cheese, whipped cream, etc

Instructions:

1. Preheat the oven to 350 degrees. Spread butter and flour on two 8-inch round pans, then sprinkle with gluten-free flour; shake off the excess.
2.  Boil flaxseed with water in a large bowl. For flaxseed eggs, add oil and maple syrup and stir. Then add applesauce, sugar, salt, baking soda, baking powder, and cinnamon, also add 180 ml of almond milk, and Stir. 
3. Add the grated carrots, then add the almond flour and gluten-free flour mixture and stir. The dough should be thick but very fluid. If it is too thick, add the remaining 60ml of almond milk or 60 ml.
4.  Add walnuts if you want, and stir. Bake the cake for about 40-50 minutes or until they are deep golden brown and the toothpick in the center gets out clean. Pressing the top shouldn’t make it feel too fluffy, so don’t be afraid to overcook it. ! It takes longer to bake a gluten-free mixture cake. 
5. Also, keep in mind that the size of the pan you use depends on the baking time. Remove it off from the oven and let it stand in the jar for 15 minutes. Then carefully round the knife around the edge. Turn the cooling rack upside down to allow it to cool completely.
6.  If time is not enough, you can put the cake in the refrigerator or freezer until it is very cold so that you can eat it as it is or freeze it after cooling. You have a variety of icing options that you can add for toppings. I hope you enjoy this delicious carrot cake.

Vegan Lemon Bars

This will be the perfect dessert for many things: bridal showers, baby showers, college dates, office meetings. If you don’t have special events, this can also be a delicious family treat after dinner on the weekends.

Ingredients:

Filling

• 1 cup raw cashews
• 2 Tbsp powdered sugar
• 1/4 cup maple syrup
• 1 cup coconut cream
• 1/2 cup lemon juice 
• 1 Tbsp lemon zest 
• 2 Tbsp of cornstarch
• One pinch salt

Crust

• 1 cup gluten-free oats
• 2 Tbsp coconut Sugar 
• 1 Tbsp maple syrup
• 1 cup almonds
• 4-5 Tbsp coconut melted oil
• 1/4 tsp sea salt

Instructions:

1. Put raw cashew nuts in a bowl and cover with boiling water; let stand for 1 hour. Then pour out the water. Preheat the oven to 176°C. Arrange an 8″x8″ baking pan
2.  Put the oatmeal, almonds, sea salt, and coconut sugar in a high-speed mixer and use high heat to mix the flour into a paste. Transfer to a medium-sized bowl and add maple syrup and melted coconut oil starting from the smallest tip. 
3. Please adjust more if it is too dry. Stir with a spoon until a crumbly batter is formed. You should press mixtures with two fingers to shape the dough instead of breaking it up. If it is too dry, add some melted coconut oil. 
4. Pour the mixture into a baking pan lined with parchment paper and distribute it evenly. Then place another parchment paper on it and press down firmly with a flat object such as glass until evenly distributed and wrapped.
5. Bake at 150 degrees Celsius for fifteen minutes and then increase the heat to 190 degrees Celsius, baking for an additional 58 minutes. More or until the edges are golden yellow and the surface is brown. Take it out of the oven and let it cool slightly, then reduce the oven temperature to 350 degrees.
6. Add coconut milk, cornstarch powder, lemon juice, lemon juice, lemon zest, salt, and maple syrup to a high-speed mixer after the cashews are soaked and dried. Beat on high heat until smooth and creamy. Try to adjust the taste as needed. I added some lemon zest and maple syrup. 
7. Pour the cake filling onto the already-iced pre-baked pie crust and distribute it evenly. Slowly touch compressed air bubbles to release them with your fingers. Bake for about 23 minutes until the edges are slightly dry and the center is wavy but not runny.
8. Let stand for 10 minutes, then place in the refrigerator to cool completely for at least 4 hours, preferably overnight. Serve it sliced into a thin sieve with powdered sugar (optional). You can reserve the rest in the fridge.

Conclusion

One of the main reasons people change for a vegan lifestyle and need vegan desserts is because “vegan foods are attractive to people who oppose animal cruelty. Those who ask about vegetarian desserts don’t want sorbet or fruit salad.” Now, this It’sIt’s an insult.

Vegetarian desserts are open to everyone, which means they are suitable for all kinds of people. There is no doubt that those who see vegetarian desserts appear on the table will provide delicious, attractive, interesting, and innovative desserts for everyone, regardless of diet or not.

When I hear “Vegan desserts are good,” I can’t believe it. Even if there’s are no dairy products or eggs in the desserts,” it should be delicious when well prepared, whether it is vegan or traditional.

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