Vegan Ginger Christmas ? Cookies

Delicious Vegan Ginger Cookies for Christmas

Darling Recipe, vegan, Holiday: Christmas

These cookies use real fresh ginger, giving them a delicious, fresh ginger taste! If you love the taste of ginger, you’ll adore these cookies. It’s another one of our favorite recipes. Aquafaba is used in this recipe as a substitute for eggs and it makes them, very soft and moist. 

Makes: 18 Cookies
Prep Time: 15 Minutes
Cook Time: 13 Minutes

Nutrition Info Per Serving
Carbs: 19g
Protein: 4g
Fat: 8g
Calories: 163

Ingredients:

1 cup almond butter
½ cup aquafaba (water from a can of chickpeas)
1 tsp vanilla extract
2 tbsp packed fresh ginger, grated
1 cup all-purpose flour
¾ cup coconut sugar
1 tsp baking soda
1 tbsp cinnamon
¼ tsp allspice
⅛ tsp nutmeg
6 tbsps cane sugar

Directions:

  1. Begin by preheating the oven to 350 degrees F. Line 2 baking trays with parchment and set aside. 
  2. Drain a can of chickpeas and reserve the liquid that is inside the can, also known as aquafaba. You’ll need between 1 and 2 cans of chickpeas. 
  3. In a medium bowl, whisk together the almond butter, aquafaba, fresh ginger and vanilla extract until it’s smooth. Make sure you measure 2 packed tablespoons of the ginger.
  4. In another medium bowl, whisk together the flour, baking soda, coconut sugar, and spices. 
  5. Add the wet ingredients to the dry ingredients and stir it to combine. Don’t be afraid to use your hands!
  6. Pour the cane sugar into a small, shallow dish. 
  7. Roll the dough into small balls. Dip each cookie into the cane sugar to coat them completely. Line the cookies on the cookie sheet and only allow a maximum of 12 per cookie sheet, as they spread out very nicely. 
  8. Bake the cookies for 13 minutes. Allow to cool completely before serving them.  

Vegan Cheesecake Recipe

The best vegan cheesecake, New York style with delicious blueberry sauce (favorite recipe)! Easy!

Darling Recipe, Vegan, Easy traditional cheesecake recipe

The classic New York style cheesecake is arguably one of the most famous desserts in the world! There are even entire restaurants dedicating to serving this one dessert. We added blueberry sauce to our vegan cheesecake, but you can add any flavor you like!

Makes: 12 Slices
Prep Time: 15 Minutes
Cook Time: 45 Minutes

Nutrition Info Per Serving
Carbs: 42g
Protein: 8g
Fat: 15g
Calories: 318

Ingredients:

Crust:

½ cup brown sugar
1 cup rolled oats, dry
3 tbsp melted coconut oil
¼ tsp salt

Filling:

2 cups cashews
400ml can full-fat coconut milk
1 14oz can chickpeas
⅔ cup maple syrup
¼ cup + 2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

Directions:

  1. Begin by preheating the oven to 350 degrees F and greasing a 9-inch springform pan.
  2. To make the crust, blend the oats in a food processor until they resemble a flour. Then add the sugar and salt and blend it again to combine. Turn on the food processor and slowly pour in the melted coconut oil. Blend it until the mixture comes together nicely. Transfer the crust to the pan and use your hands to press it down and spread it evenly.
  3. Blend all of the filling ingredients in a high-powered blender for a few minutes until it’s nice and smooth.
  4. Pour the filling into the pan. Place the cheesecake on the centre rack of your oven and bake it for 45 minutes. Remove it from the oven and cool it completely before removing from the pan and serving. 

You are welcome to top it with fruit sauce, chocolate, fresh berries, and much more!

Check out our Vegan Raw Mocha Cheesecake here!


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Vegan Chocolate Cake Recipe

The world’s best vegan, moist chocolate bundt cake recipe (favorite recipe)

Darling Recipe, vegan, easy

This cake is seriously so moist and sweet and spectacular that nobody would know it’s vegan! It tastes especially delicious served with a cup of tea or coffee—or whipped cream. We love these types of desserts for a gathering with friends on a Sunday afternoon.

Makes: 1 Vegan Bundt Cake
Prep Time: 30 Minutes
Cook Time: 35-40 Minutes

Nutrition Info Per Serving
Carbs: 47g
Protein: 3g
Fat: 10g
Calories: 290

Ingredients:

Batter:

1 ¼ cups all-purpose flour, plus extra for dusting your pan
⅓ cup cocoa powder, unsweetened
1 tsp baking soda
Pinch of salt
1 cup warm water
1 cup cane sugar
⅓ cup vegan butter, melted, plus extra for greasing your pan
1 tsp lemon juice
1 tsp vanilla extract

Icing:

¼ cup vegan butter, unsalted if possible
⅓ cup powdered cane sugar
2 tbsp cocoa powder, unsweetened
1 tsp vanilla extract

Directions:

  1. Begin by preheating the oven to 350 degrees F and greasing the bundt cake pan with vegan butter. Add a few spoons of flour into the pan and tip the pan from side to side to distribute the flour and coat the pan.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk the dry mix to combine and set aside. 
  3. In another medium bowl, combine the water, butter, sugar, lemon juice, and vanilla then whisk together until smooth.
  4. Add the wet to the dry ingredients and whisk until combined and smooth.
  5. Pour the batter into the bundt cake pan and bake it on the center rack of your oven for 35-40 minutes, or until a toothpick inserted comes out clean. 
  6. Allow the cake to cool in the pan for at least 20 minutes. When it is cool enough to remove, transfer it to a wire rack and cool it down further.
  7. When the cake is fully cooled, prepare the icing. Melt the butter in a small saucepan. Add the rest of the icing ingredients and whisk until all of the sugar is dissolved. Pour the glaze on top of the cake, then slice and serve. 

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Vegan Ghost Cupcakes for ? Halloween

Halloween Ghost Chocolate Cupcakes

Holiday: Halloween, easy

It’s that time of year again! Halloween! ?? ?

Spooktacularly yummy!

I’ll admit, my little vegan ghosts aren’t especially scary – but they are pretty delicious. I know they are sugar bombs, but for that exact reason, they also have that special soul comforting quality I needed. If this monster cupcake is too sweet for you, just omit the topping, which also has the lion share of sugar. Then, all that’s left are the chocolate muffins! Their intense cocoa taste could hardly be any better!

These Halloween Cupcakes were especially rebellious, at least in the beginning. It took three attempts to make a cupcake that wasn’t just edible, but really good. The first version was thoroughly unenjoyable: Something developed in my mouth that reminded me of the taste and consistency of a Styrofoam ball. After all, just looking good isn’t everything. So: baking soda and buttermilk out, vegan baking powder in.

The second batch of cupcakes – still without the frosting that had made itself comfortable in the fridge – tasted good, but looked like hell. I also couldn’t hollow the cake out to add the topping. What was going on here? I suspected that I had used too much oil, so I reduced it by a little less than half.

The third attempt was successful – the cupcakes looked and tasted great. Perfect, in other words, for transforming them into sweet ghosts. The cake was loose and crumbly, and the orange-infused frosting compliments the cocoa perfectly. The could stay this way! If you don’t like the orange taste, you can easily replace it with something else.

Makes: 10 Cupcakes
Prep Time: 20 Minutes
Cook Time: 15 Minutes

Nutrition Info Per Serving
Carbs: 51g
Protein: 2g
Fat: 23g
Calories: 419

Ingredients:

Batter:

1 ¼ cups flour
⅔ cup brown sugar
2 tsp baking powder (instead of 2 tsp baking powder, you could use 1 tsp baking soda and 1 tsp citric acid)
3 heaped tsp vegan cocoa
¼ cup neutral oil
1 cup mineral or flat water

Topping:

1 cup vegan margarine
2 cups powdered sugar (vegan powdered sugar from raw sugar)
1 tsp grated orange or lemon rind, untreated
Vegan food coloring, fat-soluble

Directions:

  1. Preheat the oven to 350 degrees F (or 320 degrees F for convection ovens).
  2. For the topping, sift the powdered sugar on top of the margarine. Beat with an electric mixer until creamy and the powdered sugar is completely dissolved. Add orange rind and mix well.
  3. Put both bowls of frosting in the refrigerator until needed.
  4. Mix flour, baking powder, and cocoa together and then sift into a bowl. Add the sugar, mixing well with a fork. Gradually add oil and water, mixing with a fork or whisk. You should have a thick batter that drips slowly from your fork or whisk.
  5. Place cupcake cups in a cupcake pan and fill with batter. Each cup should be about ⅔ full. Bake for 15 minutes at 350 degrees F (or 320 F for convection ovens). The cupcakes are done when an inserted toothpick comes out clean. Leave to cool.
  6. When the cupcakes are cool, put the icing in the icing bag and pipe a ghost onto the cupcakes. Use chocolate chips to make eyes on the ghosts. Refrigerate until serving.

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Vegan Chocolate Cupcakes

Easily the Best, Easy Vegan Chocolate Cupcake Recipe with Icing (Favorite Recipe)

Darling Recipe, vegan, easy

One of the absolute best vegan recipes on this website, these vegan cupcakes will have you reminiscing on birthdays and parties. This dessert is so very easy to make and it’s awesome for when you need to make a dessert last minute.

Makes: 12 Cupcakes
Prep Time: 20 Minutes
Cook Time: 18 Minutes

Nutrition Info Per Serving
Carbs: 46g
Protein: 4g
Fat: 17g
Calories: 349

Ingredients:

Batter:

1 ¼ cup all-purpose flour
⅓ cup cocoa powder, unsweetened
1 tsp baking soda
pinch of salt
1 cup warm water
1 cup cane sugar
⅓ cup vegan butter, melted
1 tsp lemon juice
1 tsp vanilla extract

Icing:

1 ½ cups cocoa powder, unsweetened
½ cup coconut oil, melted
¾ cup maple syrup
1 tsp vanilla extract

Directions:

  1. Begin by preheating the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners and set it aside. 
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt and whisk it.
  3. In another medium bowl, whisk water, butter, sugar, lemon juice, and vanilla extract.
  4. Add the wet to the dry ingredients and whisk to form a batter.
  5. Pour the batter and distribute it between the 12 cupcake liners evenly. Bake the cupcakes for 18 minutes, or until a toothpick inserted comes out clean. 
  6. Allow the cupcakes to cool completely.
  7. When the cupcakes are fully cooled down, make the icing by whisking together all of the icing ingredients in a small bowl until smooth.

Spread the icing on the cupcakes, serve, and enjoy! 

Are you in the mood for something new?

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100 Sweet Seductive Recipes. Don’t miss the special release offer!

Vegan Carrot Cake Recipe

Our Best Vegan Carrot Cake Recipe with Walnuts, Coconut and a Glaze (Favorite Recipe)

Darling Recipe, vegan, simple and fast

Carrot cake is a childhood favorite for us. It makes us think of birthdays and special occasions. This vegan carrot cake recipe is simple and fast that also has some nutritious ingredients including carrots, walnuts, and coconut. All delicious and nutrient dense foods!

Makes: 8 Servings
Prep Time: 20 Minutes
Bake Time: 45 Minutes

Nutrition Info Per Serving
Carbs: 65g
Protein: 6g
Fat: 27g
Calories: 534

Ingredients:

Crust:

2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 ¼ cup coconut sugar or brown sugar
¾ cup vegan butter, melted
½ cup orange juice, unsweetened
1 tsp vanilla extract
3 cups carrots, shredded
¾ cup walnuts, chopped into small pieces
½ cup shredded coconut, unsweetened

Glaze:

⅓ cup powdered cane sugar
1 tsp water

Directions:

  1. Begin by preheating the oven to 350 degrees F. Then grease a 9” round baking pan with vegan butter and set it aside. 
  2. In a large bowl, sift the flour, baking powder, baking soda, and cinnamon and whisk it until it’s combined and set aside. 
  3. In a medium bowl, whisk together the sugar, melted vegan butter, orange juice, and vanilla extract. 
  4. Add the shredded carrots into the wet mixture and mix to combine.
  5. Add the wet ingredients to the dry ingredients and mix it to create the batter.
  6. Use a spatula to fold in the chopped walnuts and coconut in the batter.
  7. Pour the batter into the greased pan and bake the cake for 45 minutes, or until a toothpick inserted comes out clean. Cool the cake in the pan until it is cool enough to transfer to a wire rack. Now allow it to cool completely. 
  8. In the meantime, you can whisk together the glaze ingredients in a small bowl. Spread the glaze on top of the cake. Sprinkle additional coconut shreds on top of the cake before the glaze sets.

Slice and enjoy! 

Are you in the mood for something new? Want vegan dessert recipes that taste good and are simple to make? 
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Vegan Brownies – Gooey and Moist

Vegan Brownies – Gooey and Moist

Secret ingredient: Liquid dark chocolate

Liquid dark chocolate is the secret ingredient to making these brownies so gooey and moist. Add extra cocoa powder, because who ever said no to more chocolate?! These cakey, fudgy brownies are an absolute delight. 

Makes: 9 Large Brownies
Prep Time: 15 Minutes
Cook Time: 35-40 Minutes

Nutrition Info Per Serving
Carbs: 64g
Protein: 5g
Fat: 22g
Calories: 468

Ingredients:

1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 ¼ cups coconut sugar
1 tbsp cocoa powder, unsweetened
½ tsp cinnamon
Pinch of salt
1 cup non-dairy milk, unsweetened (e.g. almond milk)
5 tbsp vegan butter
1 ½ cups dark chocolate

Directions:

  1. Begin by preheating the oven to 350 degrees F. Line a 9×9-inch square baking pan with parchment paper. Set is aside for now.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, coconut sugar, cocoa powder, cinnamon, and salt. 
  3. Add the non-dairy milk to the dry ingredients and whisk to form a batter.
  4. Using a double boiler, melt the vegan butter. Once the butter is just melted, add the dark chocolate and stir until the chocolate is just melted.
  5. Pour the chocolate mixture into the batter and whisk it until it is just combined.
  6. Transfer the batter to the baking pan and bake it for 35-40 minutes, or until a toothpick inserted comes out clean. Cool completely, then enjoy!

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Vegan Strawberry Shortcake Recipe

Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe
Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe

Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe

Vegan Darling Recipe

Strawberries and whipped cream are seriously a match made in heaven! ❤️ This light and fluffy cake is the perfect pairing for the fluffy whipped cream and sweet strawberries. We won’t blame you for licking whipped cream off a spoon when you’re making this classic dessert.

Makes: 8 Servings
Prep Time: 20 Minutes
Cook Time: 40-45 Minutes

Nutrition Info Per Serving
Carbs: 52g
Protein: 3g
Fat: 13g
Calories: 350

Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe

Ingredients:

Batter:

1 ¼ cups all-purpose flour
1 tsp baking soda
1 cup warm water
1 cup cane sugar
⅓ cup vegan butter, melted, plus extra for greasing your pan
1 tsp lemon juice
1 tsp vanilla extract

Vegan Icing:

the cream from 1 14oz can full fat coconut milk, chilled in the fridge overnight
3 tbsp maple syrup
½ tsp vanilla extract
¾ cup strawberries, diced into small chunks
Additional strawberries for decorating

Directions:

  1. Begin by preheating your oven to 350 degrees F. Grease a 9” circle baking pan with vegan butter and set it aside.
  2. In a medium bowl, sift together the flour, baking soda, and salt. Whisk to combine and set aside.
  3. In a separate bowl, combine water, butter, sugar, lemon juice, and vanilla extract and whisk together until it’s nice and smooth.
  4. Add the wet to the dry ingredients and whisk until combined.
  5. Pour the batter into the pan and bake the cake for 40-45 minutes, or until a toothpick inserted comes out clean.
  6. Allow the cake to cool completely.
  7. When the cake is cooled, make the coconut whipped cream. Take the canned coconut milk out of the fridge and turn it upside down. When you open the can, the coconut water should be on top and the cream should be on the bottom. Pour out the coconut water as you won’t need it for this recipe.
  8. Scoop out the cream from the can and transfer it into the bowl of a stand mixer. Add the maple syrup and vanilla extract and beat it on medium-high speed for about 10 minutes or until the mixture becomes nice and fluffy.
  9. Chop up the strawberries into small chunks. Add them to the whipped cream and beat the mixture for another 2 minutes, until the whipped cream turns slightly pink.
  10. Pour all of the icing on top of the cake and distribute it evenly. Top with additional fresh strawberry slices to decorate. If you want to, you can cut the cake in half to create a two layer cake and add whipped cream in the middle.
Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe
Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe

Easy Vegan Chocolate Pudding Recipe (Raw, Gluten-Free)

Super Easy Decadent and Delicious Vegan Avocado Chocolate Pudding Recipe

Vegan, Raw, Gluten-free, Easy Recipe

Avocados such a good source of healthy fats and essential nutrients. But this recipe is not just about health. You wouldn’t even guess that this recipe is healthy, because it is so decadent and delicious!

Makes: 2 Servings
Prep Time: 5 Minutes

Nutrition Info Per Serving
Carbs: 36g
Protein: 8g
Fat: 25g
Calories: 410

Ingredients:

2 medium ripe avocados
½ cup cocoa powder
½ cup non-dairy milk, unsweetened
¼ cup maple syrup
1 tsp vanilla extract
½ cup fresh raspberries

Directions:

  1. In a blender, blend all of the ingredients, except for the raspberries, until it is perfectly smooth. 
  2. Pour the pudding into a glass and top with fresh raspberries. Serve right away, or chill you’re ready to serve it. 
Vegan Chocolate Pudding

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Vegan Raw Mocha Cheesecake

Vegan Raw Cheesecake in Mocha and Cocoa Flavour (Favorite Recipe)

Darling Recipe, vegan, raw, gluten-free

A creamy dream of coffee and cocoa. If you’re looking for a chocolatey espresso-flavored dessert, then you’ve struck gold with another Darling Recipe! This mocha cheesecake is a real treat for coffee lovers – it captivates, not only with its appearance, but with its irresistible creaminess. Well, who wants a piece? 

Makes: 10 Servings
Prep Time: 25 Minutes
Freeze Time: 5 Hours

Nutrition Info Per Serving
Carbs: 25g
Protein: 7g
Fat: 19g
Calories: 302

Ingredients:

Crust:

1 ¼ cups soft dates such as Medjool or Deglet Noor
1 cup hazelnuts
⅓cup shredded coconut, unsweetened
2 tbsp cocoa powder, unsweetened
1 tsp ground coffee
1 tsp vanilla extract
Pinch of salt

Filling:

1 ½ cups cashews
¾ cup strong brewed coffee
½ cup full fat coconut milk from a can
¼ cup + 1 tbsp maple syrup
1 tbsp + 2 tsp cocoa powder, unsweetened
1 ½ tsp vanilla extract
Pinch of salt
Coffee beans and coffee grounds for garnish

Directions:

  1. Add all of the crust ingredients into a food processor and blend for 2‑3 minutes until the mixture is well combined and starts to ball up. The mixture should be slightly crumbly but stick together when pinched. 
  2. Press the crust ingredients into the bottom and sides of a 9‑inch pie pan or torte pan. Spread the mixture evenly and form a nice crust up the sides of the pan. 
  3. Blend all of the filling ingredients in a high-powered blender until smooth. If you don’t have a powerful blender, you will want to soak the cashews for a few hours to soften them. 
  4. Pour the filling ingredients into the pie pan and spread it out evenly. Garnish with a light sprinkle of coffee grounds and decorate with coffee beans if desired. Freeze for at least 5 hours before slicing. Store in the freezer until ready to serve. Thaw for at least 10 minutes before serving. 

Are you in the mood for something NEW? Want vegan dessert recipes that taste good and are simple to make? Don’t miss the special release offer! Download our NEW ebook: Favorite Desserts made VEGAN!: 100 Sweet Seductive Recipes.