A vegetarian meal is incomplete without Vegan Desserts so if you are fond of cooking and looking for vegan desserts here we have collected some best and easy vegan desserts recipes for you hope you will enjoy them
1. Vegan Chocolate Cake
Ingredients:
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) vegan butter, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
2 flax eggs (or 2 eggs, if not vegan)
1 cup almond milk or soy milk
Method:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan. Sift together the flour, cocoa, baking soda, baking powder, and salt. Set aside. Cream together the butter or margarine and sugar until fluffy. Beat in the vanilla extract. Add the flax eggs or eggs and beat well. Add the flour mixture to the butter mixture alternately with the milk or soy milk. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool cake before serving.
2. Vegan Vanilla Cake
Ingredients:
1 cup vegan butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
4 eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup almond milk, divided
Method:
Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans with cooking spray, then dust with flour. Tap out the excess.
In a large bowl, beat vegan butter with an electric mixer on medium speed until creamy, about 2 minutes. Add sugar and vanilla extract; beat until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until just blended.
Whisk together flour, baking powder, and baking soda in another bowl. Slowly add to wet ingredients alternately with 1/2 cup almond milk, beginning and ending with the flour mixture; mix just until blended after each addition (do not overmix).
Divide batter evenly between prepared pans. Bake until a toothpick or cake tester inserted into the center comes out clean, 25 to 30 minutes.
Remove cakes from the oven, and let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of each cake to loosen, then remove cakes from pans and transfer to racks to cool completely.
3. Vegan Lemon Cake
Ingredients:
1/2 cup vegan butter, softened
1 1/2 cups sugar
2 tablespoons grated lemon zest
3 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup almond milk, divided
Method:
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray, then dust with flour. Tap out the excess.
In a large bowl, beat vegan butter with an electric mixer on medium speed until creamy, about 2 minutes. Add sugar and lemon zest; beat until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until just blended. Beat in vanilla extract.
Whisk together flour, baking powder, and baking soda in another bowl. Slowly add to wet ingredients alternately with 1/2 cup almond milk, beginning and ending with the flour mixture; mix just until blended after each addition (do not overmix).
Divide batter evenly between prepared pans. Bake until a toothpick or cake tester inserted into the center comes out clean, 25 to 30 minutes.
Remove cakes from the oven, and let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of each cake to loosen, then remove cakes from pans and transfer to racks to cool completely.
4. Vegan Chocolate Chip Cake
Ingredients:
1 cup vegan butter, softened
1 1/2 cups sugar
2 tablespoons ground flaxseed
6 tablespoons water
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup almond milk, divided
1 (12-ounce) package of vegan chocolate chips
Method:
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray, then dust with flour. Tap out the excess.
In a large bowl, beat vegan butter with an electric mixer on medium speed until creamy, about 2 minutes. Add sugar, flaxseed, water, and vanilla extract; beat until light and fluffy, about 3 minutes.
Whisk together flour, baking powder, and baking soda in another bowl. Slowly add to wet ingredients alternately with 1/2 cup almond milk, beginning and ending with the flour mixture; mix just until blended after each addition (do not overmix). Stir in chocolate chips.
Divide batter evenly between prepared pans. Bake until a toothpick or cake tester inserted into the center comes out clean, 25 to 30 minutes.
Remove cakes from the oven, and let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of each cake to loosen, then remove cakes from pans and transfer to racks to cool completely.
