Vegan Desserts
These vegan desserts are guaranteed to satisfy your sweet tooth. You will not miss the butter, milk, cream, eggs and dairy. The recipes below are sweet, rich, and decadent and 100% plant-based.
https://theflexitarian.co.uk
The Flexitarian Diet - A Flexible Vegetarian Diet
![Apple Crumble Muffins [vegan] by The Flexitarian](https://i1.wp.com/theflexitarian.co.uk/wp-content/uploads/2021/09/Apple-Crumble-Muffins-vegan-v8-©-Annabelle-Randles-The-Flexitarian.jpg?fit=200%2C300&ssl=1)
![Christmas Muffins [vegan] by The Flexitarian](https://i1.wp.com/theflexitarian.co.uk/wp-content/uploads/2020/11/Christmas-Muffins-vegan-v8-©-Annabelle-Randles-The-Flexitarian.jpg?fit=200%2C300&ssl=1)
![Blueberry Lemon Muffins [vegan] by The Flexitarian - Annabelle Randles ©](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2019/01/Blueberry-Lemon-Muffins-vegan-by-The-Flexitarian-Annabelle-Randles-©-v8.jpg?fit=200%2C300&ssl=1)
![Ginger & Chocolate Beetroot Muffins [vegan] by The Flexitarian](https://i1.wp.com/theflexitarian.co.uk/wp-content/uploads/2018/11/Ginger-Chocolate-Beetroot-Muffins-vegan-by-The-Flexitarian-Annabelle-Randles-©-2018-v8.jpg?fit=200%2C300&ssl=1)
![Coconut Tapioca Pudding [vegan] by The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2018/11/Coconut-Tapioca-Pudding-vegan-gluten-free-©-The-Flexitarian-Annabelle-Randles-v8.jpg?fit=200%2C300&ssl=1)
![Pumpkin Bread [vegan] by The Flexitarian](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2018/10/Pumpkin-Bread-vegan-©-The-Flexitarian-Annabelle-Randles-v8.jpg?fit=200%2C300&ssl=1)
![Rhubarb & Strawberry Chia Pudding [vegan] by The Flexitarian](https://i1.wp.com/theflexitarian.co.uk/wp-content/uploads/2018/07/Rhubarb-Strawberry-Chia-Pudding-vegan-©-The-Flexitarian-Annabelle-Randles-v8.jpg?fit=225%2C300&ssl=1)
![Blueberry Buttermilk Pancakes [vegan] by The Flexitarian](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2018/02/Blueberry-Buttermilk-Pancakes-vegan-by-The-Flexitarian-v8.jpg?fit=200%2C300&ssl=1)
![Roasted Peaches with Cashew Cinnamon Cream & Caramelised Almonds [vegan] by The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2017/06/Roasted-Peaches-with-Cashew-Cinnamon-Cream-Caramelised-Almonds-vegan-by-The-Flexitarian-v83.jpg?fit=200%2C300&ssl=1)
![Coconut Macaroons [vegan] by The Flexitarian](https://i1.wp.com/theflexitarian.co.uk/wp-content/uploads/2017/05/Coconut-Macaroons-vegan-by-The-Flexitarian-v8.jpg?fit=200%2C300&ssl=1)
![Mango & Orange Ginger Sorbet [vegan] [gluten free] by The Flexitarian](https://i1.wp.com/theflexitarian.co.uk/wp-content/uploads/2017/03/Mango-Orange-Ginger-Sorbet-vegan-gluten-free-by-The-Flexitarian-v8.jpg?fit=200%2C300&ssl=1)
![Chocolate Mocha Mousse [vegan] [gluten free] by The Flexitarian](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2017/03/Chocolate-Mocha-Mousse-vegan-gluten-free-by-The-Flexitarian-v8.jpg?fit=200%2C300&ssl=1)
![Rhubarb Eton Mess [vegan] [gluten free] by The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2017/02/Rhubarb-Eton-Mess-vegan-gluten-free-by-The-Flexitarian-v8.jpg?fit=200%2C300&ssl=1)
![Quince Pies from Clean Cakes [vegan] [gluten free]](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/12/Quince-Pies-from-Clean-Cakes-vegan-gluten-free-v8.jpg?fit=200%2C300&ssl=1)
![Courgette, Coconut & Lime Muffins [vegan] by The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/10/Courgette-Coconut-Lime-Muffins-vegan-by-The-Flexitarian-v8.jpg?fit=200%2C300&ssl=1)
![Plum Frangipane [vegan] by The Flexitarian](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/09/Plum-Frangipane-vegan-by-The-Flexitarian-v8.jpg?fit=200%2C300&ssl=1)
![Watermelon Lollies [vegan] by The Flexitarian](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/07/Watermelon-Lollies-vegan-by-The-Flexitarian-v8.jpg?fit=200%2C300&ssl=1)
![Cherry Clafouti [vegan] by The Flexitarian](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/07/Cherry-Clafouti-vegan-by-The-Flexitarian-v800.jpg?fit=200%2C300&ssl=1)
![Kiwi Kale Chia Parfait [vegan] by Green Kitchen Stories](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/06/Kiwi-Kale-Chia-Parfait-vegan-by-Green-Kitchen-Stories-v8.jpg?fit=200%2C300&ssl=1)
![Low Sugar Banana & Strawberry Muffins [vegan] by The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/05/Low-Sugar-Banana-Strawberry-Muffins-vegan-by-The-Flexitarian-v8.jpg?fit=200%2C300&ssl=1)
![Rhubarb & Lemon Ice Cream [vegan] [gluten free] by The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/05/Rhubarb-Lemon-Ice-Cream-vegan-gluten-free-by-The-Flexitarian-v8-1.jpg?fit=200%2C300&ssl=1)
![Banana & Dates Muffin [vegan] [no refined sugar] by The Flexitarian](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/05/Banana-Dates-Muffin-vegan-no-refined-sugar-by-The-Flexitarian-Send-A-Cow-v8.jpg?fit=200%2C300&ssl=1)
![Dreamy Chocolate Mousse [vegan] [gluten free] by The Flexitarian](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/04/Dreamy-Chocolate-Mousse-vegan-gluten-free-by-The-Flexitarian-v800.jpg?fit=200%2C300&ssl=1)
![Chewy Banana & Chocolate Chip Cookies [vegan] [gluten free] by The Flexitarian](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/03/Chewy-Banana-Chocolate-Cookies-vegan-gluten-free-by-The-Flexitarian-v800.jpg?fit=200%2C300&ssl=1)
![Orange & Beetroot Chocolate Cake [vegan] by The Flexitarian v800](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/03/Beetroot-Orange-Chocolate-Cake-vegan-by-The-Flexitarian-v800.jpg?fit=200%2C300&ssl=1)
![Comté, Banana & Vanilla Tatin [flexitarian] by The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/03/Comté-Banana-Vanilla-Tatin-v2-1.jpg?fit=227%2C300&ssl=1)
![Sugar Free Banana & Cherry Ice Cream [vegan] [gluten free] by The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/02/Sugar-Free-Banana-Cherry-Ice-Cream-vegan-gluten-free-by-The-Flexitarian-v8-V.jpg?fit=200%2C300&ssl=1)
![Apple Compote With No Refined Sugar [vegan] [gluten free] © The Flexitarian - Annabelle Randles](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2018/10/Apple-Compote-With-No-Refined-Sugar-vegan-gluten-free-©-The-Flexitarian-Annabelle-Randles-v8.jpg?fit=200%2C300&ssl=1)
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Chocolate Courgette Cake [vegan]
This scrumptious chocolate courgette cake is a perfect example of how delicious vegan baking can be.
Equipment
- 2 x 23cm / 9in non-stick spring form cake pans
- 3 mixing bowls
- grater
Ingredients
- 250 g plain flour
- 350 g caster sugar
- 85 g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 250 g grated courgettes
- 300 ml almond milk
- 375 g icing sugar
- 1 ½ tbsp cocoa powder
- 75 g dairy-free butter + extra for greasing
- 4 ½ Tbsp boiling water
Instructions
- Pre-heat the oven to 180C/350F/Gas 4.
- Grease two 23cm / 9in non-stick springform cake pans with dairy-free butter. Line bottoms of the cake pans with greaseproof paper.
- In a large bowl, sieve together the plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
- Add the almond milk, vanilla extract and vegetable oil. Mix well.
- Add the grated courgettes and mix until all is well combined.
- Divide the mixture evenly between the two cake tins.
- Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 mins in their tins then carefully remove sides of the spring form cake pans. Run a palette or rounded knife on the inside edge of the cake pans first to make sure the cake comes out neatly. Cool completely.
- Once you are ready to ice the cake, prepare the chocolate icing. In a bowl, melt 75g of dairy free butter with the boiling water. In a separate bowl, mix together the icing sugar with 1 1/2 tbsp sieved cocoa powder. Add the melted butter to the sugar mixture. Blend well until you have a smooth icing.
- Assemble the cake by placing one cake on a serving plate (having carefully removed the baking sheet). Spread some chocolate icing over the first cake then top with the other cake (from which you will also have carefully removed the baking sheet). Ice the cake all over with the chocolate icing with a palette knife. So it does not get too messy you can place some long strips of baking sheet around the edges of the cake while you ice it. Leave to icing to set (around 20 mins).
Nutrition
Serving: 200gCalories: 708kcalCarbohydrates: 123gProtein: 6gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 369mgPotassium: 297mgFiber: 5gSugar: 91gVitamin A: 297IUVitamin C: 6mgCalcium: 132mgIron: 3mg
Tried this recipe?Let us know how it was!
23 hours ago
Chocolate Courgette Cake [vegan]
This scrumptious chocolate courgette cake is a perfect example of how delicious vegan baking can be.
Equipment
- 2 x 23cm / 9in non-stick spring form cake pans
- 3 mixing bowls
- grater
Ingredients
- 250 g plain flour
- 350 g caster sugar
- 85 g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 250 g grated courgettes
- 300 ml almond milk
- 375 g icing sugar
- 1 ½ tbsp cocoa powder
- 75 g dairy-free butter + extra for greasing
- 4 ½ Tbsp boiling water
Instructions
- Pre-heat the oven to 180C/350F/Gas 4.
- Grease two 23cm / 9in non-stick springform cake pans with dairy-free butter. Line bottoms of the cake pans with greaseproof paper.
- In a large bowl, sieve together the plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
- Add the almond milk, vanilla extract and vegetable oil. Mix well.
- Add the grated courgettes and mix until all is well combined.
- Divide the mixture evenly between the two cake tins.
- Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 mins in their tins then carefully remove sides of the spring form cake pans. Run a palette or rounded knife on the inside edge of the cake pans first to make sure the cake comes out neatly. Cool completely.
- Once you are ready to ice the cake, prepare the chocolate icing. In a bowl, melt 75g of dairy free butter with the boiling water. In a separate bowl, mix together the icing sugar with 1 1/2 tbsp sieved cocoa powder. Add the melted butter to the sugar mixture. Blend well until you have a smooth icing.
- Assemble the cake by placing one cake on a serving plate (having carefully removed the baking sheet). Spread some chocolate icing over the first cake then top with the other cake (from which you will also have carefully removed the baking sheet). Ice the cake all over with the chocolate icing with a palette knife. So it does not get too messy you can place some long strips of baking sheet around the edges of the cake while you ice it. Leave to icing to set (around 20 mins).
Nutrition
Serving: 200gCalories: 708kcalCarbohydrates: 123gProtein: 6gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 369mgPotassium: 297mgFiber: 5gSugar: 91gVitamin A: 297IUVitamin C: 6mgCalcium: 132mgIron: 3mg
Tried this recipe?Let us know how it was!
2 days ago
Chocolate Courgette Cake [vegan]
This scrumptious chocolate courgette cake is a perfect example of how delicious vegan baking can be.
Equipment
- 2 x 23cm / 9in non-stick spring form cake pans
- 3 mixing bowls
- grater
Ingredients
- 250 g plain flour
- 350 g caster sugar
- 85 g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 250 g grated courgettes
- 300 ml almond milk
- 375 g icing sugar
- 1 ½ tbsp cocoa powder
- 75 g dairy-free butter + extra for greasing
- 4 ½ Tbsp boiling water
Instructions
- Pre-heat the oven to 180C/350F/Gas 4.
- Grease two 23cm / 9in non-stick springform cake pans with dairy-free butter. Line bottoms of the cake pans with greaseproof paper.
- In a large bowl, sieve together the plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
- Add the almond milk, vanilla extract and vegetable oil. Mix well.
- Add the grated courgettes and mix until all is well combined.
- Divide the mixture evenly between the two cake tins.
- Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 mins in their tins then carefully remove sides of the spring form cake pans. Run a palette or rounded knife on the inside edge of the cake pans first to make sure the cake comes out neatly. Cool completely.
- Once you are ready to ice the cake, prepare the chocolate icing. In a bowl, melt 75g of dairy free butter with the boiling water. In a separate bowl, mix together the icing sugar with 1 1/2 tbsp sieved cocoa powder. Add the melted butter to the sugar mixture. Blend well until you have a smooth icing.
- Assemble the cake by placing one cake on a serving plate (having carefully removed the baking sheet). Spread some chocolate icing over the first cake then top with the other cake (from which you will also have carefully removed the baking sheet). Ice the cake all over with the chocolate icing with a palette knife. So it does not get too messy you can place some long strips of baking sheet around the edges of the cake while you ice it. Leave to icing to set (around 20 mins).
Nutrition
Serving: 200gCalories: 708kcalCarbohydrates: 123gProtein: 6gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 369mgPotassium: 297mgFiber: 5gSugar: 91gVitamin A: 297IUVitamin C: 6mgCalcium: 132mgIron: 3mg
Tried this recipe?Let us know how it was!
5 days ago
Chocolate Courgette Cake [vegan]
This scrumptious chocolate courgette cake is a perfect example of how delicious vegan baking can be.
Equipment
- 2 x 23cm / 9in non-stick spring form cake pans
- 3 mixing bowls
- grater
Ingredients
- 250 g plain flour
- 350 g caster sugar
- 85 g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 250 g grated courgettes
- 300 ml almond milk
- 375 g icing sugar
- 1 ½ tbsp cocoa powder
- 75 g dairy-free butter + extra for greasing
- 4 ½ Tbsp boiling water
Instructions
- Pre-heat the oven to 180C/350F/Gas 4.
- Grease two 23cm / 9in non-stick springform cake pans with dairy-free butter. Line bottoms of the cake pans with greaseproof paper.
- In a large bowl, sieve together the plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
- Add the almond milk, vanilla extract and vegetable oil. Mix well.
- Add the grated courgettes and mix until all is well combined.
- Divide the mixture evenly between the two cake tins.
- Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 mins in their tins then carefully remove sides of the spring form cake pans. Run a palette or rounded knife on the inside edge of the cake pans first to make sure the cake comes out neatly. Cool completely.
- Once you are ready to ice the cake, prepare the chocolate icing. In a bowl, melt 75g of dairy free butter with the boiling water. In a separate bowl, mix together the icing sugar with 1 1/2 tbsp sieved cocoa powder. Add the melted butter to the sugar mixture. Blend well until you have a smooth icing.
- Assemble the cake by placing one cake on a serving plate (having carefully removed the baking sheet). Spread some chocolate icing over the first cake then top with the other cake (from which you will also have carefully removed the baking sheet). Ice the cake all over with the chocolate icing with a palette knife. So it does not get too messy you can place some long strips of baking sheet around the edges of the cake while you ice it. Leave to icing to set (around 20 mins).
Nutrition
Serving: 200gCalories: 708kcalCarbohydrates: 123gProtein: 6gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 369mgPotassium: 297mgFiber: 5gSugar: 91gVitamin A: 297IUVitamin C: 6mgCalcium: 132mgIron: 3mg
Tried this recipe?Let us know how it was!
1 week ago
Chocolate Courgette Cake [vegan]
This scrumptious chocolate courgette cake is a perfect example of how delicious vegan baking can be.
Equipment
- 2 x 23cm / 9in non-stick spring form cake pans
- 3 mixing bowls
- grater
Ingredients
- 250 g plain flour
- 350 g caster sugar
- 85 g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 250 g grated courgettes
- 300 ml almond milk
- 375 g icing sugar
- 1 ½ tbsp cocoa powder
- 75 g dairy-free butter + extra for greasing
- 4 ½ Tbsp boiling water
Instructions
- Pre-heat the oven to 180C/350F/Gas 4.
- Grease two 23cm / 9in non-stick springform cake pans with dairy-free butter. Line bottoms of the cake pans with greaseproof paper.
- In a large bowl, sieve together the plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
- Add the almond milk, vanilla extract and vegetable oil. Mix well.
- Add the grated courgettes and mix until all is well combined.
- Divide the mixture evenly between the two cake tins.
- Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 mins in their tins then carefully remove sides of the spring form cake pans. Run a palette or rounded knife on the inside edge of the cake pans first to make sure the cake comes out neatly. Cool completely.
- Once you are ready to ice the cake, prepare the chocolate icing. In a bowl, melt 75g of dairy free butter with the boiling water. In a separate bowl, mix together the icing sugar with 1 1/2 tbsp sieved cocoa powder. Add the melted butter to the sugar mixture. Blend well until you have a smooth icing.
- Assemble the cake by placing one cake on a serving plate (having carefully removed the baking sheet). Spread some chocolate icing over the first cake then top with the other cake (from which you will also have carefully removed the baking sheet). Ice the cake all over with the chocolate icing with a palette knife. So it does not get too messy you can place some long strips of baking sheet around the edges of the cake while you ice it. Leave to icing to set (around 20 mins).
Nutrition
Serving: 200gCalories: 708kcalCarbohydrates: 123gProtein: 6gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 369mgPotassium: 297mgFiber: 5gSugar: 91gVitamin A: 297IUVitamin C: 6mgCalcium: 132mgIron: 3mg
Tried this recipe?Let us know how it was!
1 week ago
Chocolate Courgette Cake [vegan]
This scrumptious chocolate courgette cake is a perfect example of how delicious vegan baking can be.
Equipment
- 2 x 23cm / 9in non-stick spring form cake pans
- 3 mixing bowls
- grater
Ingredients
- 250 g plain flour
- 350 g caster sugar
- 85 g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 250 g grated courgettes
- 300 ml almond milk
- 375 g icing sugar
- 1 ½ tbsp cocoa powder
- 75 g dairy-free butter + extra for greasing
- 4 ½ Tbsp boiling water
Instructions
- Pre-heat the oven to 180C/350F/Gas 4.
- Grease two 23cm / 9in non-stick springform cake pans with dairy-free butter. Line bottoms of the cake pans with greaseproof paper.
- In a large bowl, sieve together the plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
- Add the almond milk, vanilla extract and vegetable oil. Mix well.
- Add the grated courgettes and mix until all is well combined.
- Divide the mixture evenly between the two cake tins.
- Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 mins in their tins then carefully remove sides of the spring form cake pans. Run a palette or rounded knife on the inside edge of the cake pans first to make sure the cake comes out neatly. Cool completely.
- Once you are ready to ice the cake, prepare the chocolate icing. In a bowl, melt 75g of dairy free butter with the boiling water. In a separate bowl, mix together the icing sugar with 1 1/2 tbsp sieved cocoa powder. Add the melted butter to the sugar mixture. Blend well until you have a smooth icing.
- Assemble the cake by placing one cake on a serving plate (having carefully removed the baking sheet). Spread some chocolate icing over the first cake then top with the other cake (from which you will also have carefully removed the baking sheet). Ice the cake all over with the chocolate icing with a palette knife. So it does not get too messy you can place some long strips of baking sheet around the edges of the cake while you ice it. Leave to icing to set (around 20 mins).
Nutrition
Serving: 200gCalories: 708kcalCarbohydrates: 123gProtein: 6gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 369mgPotassium: 297mgFiber: 5gSugar: 91gVitamin A: 297IUVitamin C: 6mgCalcium: 132mgIron: 3mg
Tried this recipe?Let us know how it was!
1 week ago
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