Try these Simple vegan dessert recipes made easy

Vegan desserts aren’t that complicated to make when you master the basic substitutions that make vegan dessert recipes work. From flax seed eggs, vegan butter, coconut sugar, and plant-based milks, these classic substitutes make for the perfect vegan dessert recipes. So, this Vegan Day, try these classic desserts that are vegan-friendly and rich in chocolate.

1. Vegan Chocolate Pudding

(Serves 3)

Ingredients

• 480 ml almond milk (or any plant-based milk)
• 30 gm cornstarch or arrowroot flour
• 50 gm coconut sugar
• 25 gm Cadbury cocoa powder
• 1 pinch of salt
• 1 tsp vanilla extract
• 35 gm peanut butter
• 50 gm dairy-free chocolate, chopped (optional)

Instructions

1. Mix milk, cornstarch, sugar, cocoa powder, and salt in a cold saucepan. Ensure cornstarch is fully dissolved before applying any heat to prevent lumps.
2. Place pan over medium heat and keep whisking it until the mixture starts bubbling.
3. Reduce to low heat upon boiling. Keep whisking vigorously for 30 to 60 seconds as the mixture thickens noticeably.
4. Take off from the heat immediately. Add vanilla, peanut butter, and chocolate (if using). Whisk energetically until everything melts and combines smoothly.
5. Transfer to serving bowls. Press plastic wrap directly onto the surface of the pudding to prevent skin formation. Chill for 2 hours minimum before serving.

2. Vegan Brownies

(Yields 12 pieces)

Ingredients

• 2 tbsp ground flaxseed
• 90 ml water (for flaxseed)
• 200 gm dairy-free dark chocolate, roughly chopped
• 1 tsp coffee granules
• 80 gm vegan margarine, plus extra for greasing
• 60 ml water (for chocolate)
• 125 gm self-raising flour
• 70 gm ground almonds
• 50 gm Cadbury cocoa powder
• 1 tsp baking powder
• 250 gm vegan caster sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 170°C. Then grease a 20 cm square baking tin, thoroughly with vegan margarine. Line with parchment paper, ensuring the paper extends slightly up the sides.
2. In a small bowl, mix the flaxseed with water. Set aside for 5 minutes.
3. To a heavy-bottom saucepan, add chocolate, coffee granules, and margarine and place it over low heat. Once it starts to heat, stir it with a spatula, until melted and smooth. Set aside to cool.
4. To a big bowl, add flour, almonds, cocoa powder, baking powder, and salt. Whisk to break down any lumps
5. Switch to the melted chocolate mixture and whisk it once in a swift motion. Add the caster sugar while whisking until it becomes glossy.
6. Next, add the pulpy flaxseed mixture and vanilla extract, then the remaining chocolate pieces.
7. Then carefully fold in the flour mixture until just combined, taking care not to overmix.
8. Transfer this batter to the baking tin, and tap against the kitchen count to fill in any gaps.
9. Bake for 35-45 minutes. Test for doneness by inserting a skewer into the center, it should have a few moist crumbs attached, but no wet batter.
10. Remove from the oven and let them cool completely before cutting into equal pieces.

3. Vegan Chocolate Chip Cookies

(Yields 18 Cookies)

Ingredients

• 80 ml vegetable oil
• 60 ml refined coconut oil, room temperature
• 100 gm granulated sugar
• 150 gm light brown sugar, firmly packed
• 80 ml unsweetened applesauce
• ½ tbsp vanilla extract
• ⅛ tsp almond extract
• 280 gm all-purpose flour
• 1 tsp baking soda
• ¾ tsp salt
• 225 gm vegan dark chocolate chips
• Flaky sea salt, optional

Instructions

1. Preheating the oven to 180°C. Line two large baking sheets with parchment paper.
2. Use a stand mixer, with its bowl (or any large mixing bowl if using a hand mixer), and to it add the vegetable oil, coconut oil, and both sugars. Using the paddle attachment for stand mixers (or regular beaters for hand mixers), mix at medium speed, for 1-2 minutes.
3. Add the applesauce, vanilla extract, and almond extract. Mix briefly, just a few seconds, until fully incorporated.
4. Take a separate large bowl, add flour, baking soda, and salt, and whisk to break down any lumps.
5. Return to your mixer and, with it running on low speed, gradually introduce this flour mixture into the sugar-oil bowl. Mix until no dry streaks of flour are visible. Do not overmix.
6. Fold half of the vegan chocolate chips into the dough, using a spatula to incorporate.
7. Using either a cookie scoop or tablespoon, scoop up nine 50-gram balls of dough onto your first prepared baking sheet, spacing generously.
8. Bake for 12 minutes, until the edges are just beginning to turn golden.
9. Remove from the oven and immediately press the remaining chocolate chips into the tops of the still-warm cookies, followed by a sprinkle of flaky sea salt, if using.
10. Let the cookies cool in their sheets for 10 minutes. Then transfer to a cooling rack. Enjoy them warm or wait for them to completely get cool.
11. Bake the second batch of cookies while the first batch cools.