Vegan Blueberry Biscuits

Vegan Blueberry Biscuits

Made with fresh blueberries, easy to make

You’ll be sweet on these! The fresh blueberries and sugar work to make these biscuits a great way to start your day (though you can certainly eat them any time). They’re buttery and salty and easy to make. Add some jelly if you want: get your jam on for an extra treat. 

Makes: 8 Biscuits
Prep Time: 20 Minutes
Cook Time: 10 Minutes

Nutrition Info Per Serving
Carbs: 31g
Protein: 4g
Fat: 9g
Calories: 230

Ingredients:

Biscuits:

1 cup almond milk, unsweetened
1 tbsp fresh lemon juice
2 cups all-purpose flour, sifted (plus more for your work surface)
1 tbsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup + 2 tbsp vegan butter, cold
½ cup fresh blueberries

Glaze:

¼ cup powdered cane sugar
1 tbsp non-dairy milk (e.g. almond milk) or water

Directions:

  1. Preheat your oven to 450 degrees F.
  2. In a small bowl, whisk lemon juice and almond milk until combined. Set aside. 
  3. In a large bowl, whisk together all the dry ingredients. 
  4. Cut ¼ cup of your cold butter into small cubes and add it to your dry ingredients. With your hands or with a pastry cutter, combine the butter with the flour and mix until it is mostly combined. The butter will not completely combine, and its normal to have small chunks. Work quickly so the butter does not melt. 
  5. Make a well in the dry ingredients and pour in the almond milk. Combine the mixture with your hands and work it into a dough ball. It will be sticky. If you find it is too sticky, you can add extra flour, a little bit at a time. 
  6. Dust a generous amount of flour onto your counter surface and knead the dough gently. It does not need to be overworked, just gently kneaded a few times until the dough feels light and fluffy and not sticky. 
  7. Flatten the dough gently into a disk shape. Place your fresh blueberries onto the center of the dough and fold the dough inwards to make a ball. Knead the dough very gently so as not to crush the blueberries. 
  8. Make the dough ball into a loaf-type, rectangular shape. Using a large sharp knife or a pastry cutter, cut the dough into 8 equal biscuits. 
  9. Melt the remaining 2 tbsp butter in a pan. Gently brush each biscuit with melted butter. 
  10. Bake for 10 minutes, or until golden. Allow them to cool.
  11. Make your sugar glaze by whisking powdered sugar with non-dairy milk or water. Drizzle them on the biscuits. You can also cut the biscuits in half and spread them with jam or vegan butter. 

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

Download our NEW ebook:
Favorite Desserts made VEGAN! 100 Sweet Seductive Recipes. 

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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!


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

Download our NEW ebook:
Favorite Desserts made VEGAN! 100 Sweet Seductive Recipes. 

Don’t miss the special release offer!

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. 

Want vegan dessert recipes that taste good and are simple to make? 

Download our NEW ebook:
Favorite Desserts made VEGAN!: 100 Sweet Seductive Recipes. 
Don’t miss the special 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? 
Download our NEW ebook: Favorite Desserts made VEGAN!: 100 Sweet Seductive Recipes. Don’t miss the special offer.

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!

Sweet on Plants? Download our new ebook: Favorite Desserts made VEGAN!: 100 Sweet Seductive Recipes. Don’t miss the special release offer!

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

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. 

Vegan Double Chocolate Chip Cookies Recipe

Vegan Double Chocolate Chip Cookies Recipe

Yummy, Easy, Vegan Recipe

Chocolate + Chocolate = Heaven!! 😀 These vegan cookies are gooey, sweet, and so moist and chewy. You’ll adore the fudgey flavor that is so rich and decadent. You’ll seriously have to restrain yourself from eating the entire batch!

Makes: 24 Cookies
Prep Time: 20 Minutes
Cook Time: 15 Minutes

Nutrition Info Per Serving
Carbs: 25g
Protein: 2g
Fat: 10g
Calories: 205

Ingredients::

1 tbsp + 1 tsp ground flax
½ cup non-dairy milk, unsweetened (e.g. almond milk)
2 cups all-purpose flour
¾ cup cocoa powder
1 tsp baking soda
Pinch of salt
¾ cup vegan butter, melted
1 ½ cups cane sugar
2 tsp vanilla extract
¾ cup vegan mini chocolate chips

Directions:

  1. Begin by preheating the oven to 350 degrees F and line 2 large baking sheets with parchment paper.
  2. In a small bowl, whisk together the flax seeds and milk and set aside for now.
  3. In a large bowl, add the flour, cocoa powder, baking soda, and salt, and whisk together until combined.
  4. In another medium bowl, whisk together the vegan butter, sugar, and vanilla. Then add the flax egg and stir to combine.
    Combine the wet and dry ingredients and mix well. Add the chocolate chips and stir until they are well distributed. Form the dough into balls and flatten them down gently with your hands. Place the cookies on the baking trays and bake for 15 minutes. Remove from the oven and cool before serving.

Don’t miss the special release offer! Download our NEW ebook: Favorite Desserts made VEGAN!: 100 Sweet Seductive Recipes.

Traditional Vegan Waffles Recipe

Traditional Vegan Waffles Recipe

Vegan traditional Recipe, Chocolate Chips optional!

This recipe for classic waffles gives you a delicious dessert that is crispy on the outside and soft and fluffy on the inside. My favourite way to serve vegan waffles is with pure maple syrup. But you could also add nut butter, fresh fruit, fruit compote and other wonderful toppings!

Makes: 4-5 Waffles
Prep Time: 10 Minutes
Cook Time: 5 Minutes

Nutrition Info Per Serving
Carbs: 61g
Protein: 7g
Fat: 20g
Calories: 463

Ingredients:

1 ¼ cups non-dairy milk, unsweetened (e.g. almond milk)
1 tsp apple cider vinegar
¼ cup maple syrup
¼ cup coconut oil, melted
1 tsp vanilla extract
2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp cinnamon
½ cup chocolate chips (optional)

Directions:

  1. Create the batter by whisking together the milk and apple cider vinegar in a medium bowl. Let this mixture sit for 5 minutes. This will create the vegan version of “buttermilk”.
  2. Add the maple syrup, coconut oil, and vanilla extract and stir to combine and set aside.
  3. In another medium bowl, whisk together the flour, baking powder, and cinnamon.
  4. Combine the liquid and dry ingredients and whisk to combine. If you’re making the chocolate chip version, add the chocolate chips to the batter and stir.
  5. Heat up the waffle iron and gently grease it with a small amount of coconut oil. When the iron is heated, pour in the batter. This batter is thick, and you’ll want to add enough to evenly spread it across the waffle iron. Cook the waffles until they are fully baked. The cooking time will depend on your waffle iron so follow the instructions for your particular model. Serve the waffles with your favourite toppings and enjoy hot.

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.

Vegan Recipes – A few things worth noting…

Is dark chocolate vegan?

Cocoa is a plant and it is vegan. The ingredients that are added into some chocolate products may make chocolate not vegan. Chocolate products that are vegan will not contain any dairy products.  

Best milk replacements

Our favourite non-dairy milks are ones that are unsweetened and unflavoured. They’re the best, because they are a blank canvas and work the best in all recipes, unless otherwise notes. Almond milk and soy milk work really well in most recipes, unless specified. 

Oils and fats

Vegan butters like Earth Balance are a great substitution for margarine and vegetable oil. These products aren’t as refined as hydrogenated oils and trans fats. We also love coconut oil for baking, as well in most recipes that call for oil. 

Is sugar vegan?

Many sugars are vegan, while some are not. Cane sugar is 100% vegan sugar. Refined white sugar is sometimes not classified as vegan because animal products are used in the process of making the sugar. White sugar is often whitened and refined using charcoal from cow bones. To be safe, vegan sugars include cane sugar, maple syrup, coconut sugar, date sugar, agave, sucanat, and more. These options can be found in health food stores and many regular grocery stores.