Delectable Vegan Desserts
So, the meal is done, and you've stunned the room with a delightful and delicious vegan dinner. But then you bring out your delectable dessert, and you can feel the wonder and awe grow as your guests taste an entirely plant-based pudding that’s just as wonderful as those that are packed with dairy.
We have plenty of alternative after-dinner treats for you to try. They're easy, and quick, and most of all, scrumptious. With new creative ideas in vegan desserts happening every day, now’s the time to add to your repertoire – to grow your list of vegan dessert delights.
And at What’s For Dinner, we've come up with another batch. These can be geared to a more summer approach – there are some cold treats in there – so have a look and give them a go.
Vegan Vanilla Ice-cream
Everyone loves a good ice-cream. Whether it’s accompanying a moreish vegan custard, or a spongy vegan cake, ice-cream always adds that strikingly tasty, cold sweetness to any other desert texture. It’s always a firm favourite.
- 2 x 400g cans of coconut oil
- 175g of caster sugar
- 1 teaspoon of salt
- 1 vanilla pod
- 2 tablespoons of corn flour
- A pinch of turmeric
- Add the coconut milk to a saucepan, saving a little bit in a separate bowl for later. Stir in the sugar, salt and turmeric (the turmeric adds the colour). Cut open the vanilla pods and add the seeds to the mix. Put the heat on low, and let it sit for about 10 minutes – you should see the mixture start to steam slightly.
- Add the cold, separated coconut milk to the hot mix, and stir until it thickens. Strain into a bowl, leave to cool, then put it in the fridge to chill for about two hours.
- If you have an ice-cream maker, add the mixture and churn for 30 minutes. If not, add it to a wide bowl and freeze for about 3 hours. Keep stirring over this time – every 20 minutes or so – to break up an ice that may form. Keep frozen until you're ready to serve.
- Serve it up, and watch smiles appear.
Vegan Chocolate Cake
We think it’s safe to say that there are very few that don’t regard the chocolate cake as a top-tier dessert. And the good news is, that we've come up with an extra easy chocolate cake recipe – one that gives this global favourite its own unique, indulgent, vegan spin. This one’s a must-try.
- 1 ½ cups of flour
- 1 cup of sugar
- ¼ of cocoa powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- A third of a cup of vegetable oil
- 1 teaspoon of vanilla extract
- 1 teaspoon of distilled vinegar
- 1 cup of water
- Lightly grease an oven pan and preheat your oven to 175o.
- Sift together the flour, sugar, cocoa, baking soda, and salt, before adding the oil, vanilla, vinegar and water. Stir till smooth in texture.
- Pour the mixture into your pan, and place into your preheated oven for about 45 minutes.
We said it would be easy!
Whether as a palate cleanser between meals during one of your famous vegan dinners, or as a cooling summer treat, the sorbet is a versatile, tasty must-have in the ‘dessert’ section of your home recipe book. Here’s our vegan version – we've found that it’s always a winner.
- 200g of sugar
- 500g of raspberries
- 1 juiced lemon
- Put the sugar, and about 300ml of water in a saucepan, on a low heat and give it a stir until dissolved. Turn up the heat and let it simmer for about 5 minutes until it’s a syrupy in texture.
- Add the raspberries and the lemon juice and blend it up until smooth. Strain the mixture with a sieve and add it to the syrup.
- Freeze in a container for about an hour and half. Then whisk to break up any ice crystals that may have formed.
- Keep whisking every hour until the mixture can be scooped.
- Serve up in a bowl and watch eyes light up.
And there you have it – three more tantalising vegan desserts to add to your after-dinner treat collection. They're easy. They’re moreish. They’re always a sensory delight. And best of all, they're all entirely plant based. Go on, indulge.