Vegan Apple Strudel

Recipe name

Traditional Recipe veganized

This traditional Austrian dessert will make your cooking skills look like that of a professional baker, but this delicious treat is actually quite easy to make. If you want to save more time in the kitchen while still fooling your friends and family into thinking you’re a secret professional chef, use pre-made puff pastry dough instead. 

Makes: 4-5 Servings
Prep Time: 2 Hours 10 Minutes (if making dough from scratch) 20 Minutes 9 (if using pre-made puff pastry)
Cook Time: 20 Minutes

Nutrition Info Per Serving
Carbs: 23g
Protein: 3g
Fat: 8g
Calories: 182

Ingredients:

Dough:

1 ½ cups whole-wheat flour
1 ¼ cups all-purpose flour
Pinch of salt
½ cup vegan butter
1 cup ice water
1 ½ tsp lemon juice

Filling:

2 medium-sized, sweet apples
1 tbsp cinnamon
1 tbsp coconut sugar

Directions:

  1. Combine the flours with the salt in a large mixing bowl. Cut the vegan butter into small pieces and add to the flour, then add the ice water and lemon juice. Mix well until no butter chunks are visible. 
  2. Dust a working surface (preferably wood) with some flour and turn the dough out on there. Knead for about a minute until the dough starts to come together (if it’s too wet, add a little bit more flour as you knead).
  3. Form a ball with the dough and put it back in a (floured) bowl. Cover with a tea towel, and refrigerate for two hours. 
  4. Preheat your oven to 350 degrees F.
  5. A little while before the dough is ready to be removed from the fridge, slice up the apples into thin, uneven pieces. Add them to a mixing bowl and stir in the cinnamon and coconut sugar. 
  6. Turn out the dough on a floured working surface and roll it out into a large rectangular shape. Now evenly spread out the apple-cinnamon mixture over half of it. 
  7. Double the dough over, wrapping the apple-cinnamon mixture inside. Seal the edges by pressing them together with a fork. Be careful not to pinch holes in the dough. Coat the top with some soy milk
  8. Bake in the pre-heated oven for about 20 minutes. The top should be golden brown, the dough light and crunchy. 

Serve hot or cold – it’s delicious either way.

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Vegan Sugar Cookies for ? Christmas

Easy Vegan Sugar Cookies with Coconut and Green Icing

Merry Christmas you guys!!! What are y’all baking today? Cookie day here.

These coconut sugar cookies are a popular Christmas recipe in Scandinavia, and taste buttery and sweet. Sugar cookies are rolled and cut into shapes, or hand-shaped. They’re the perfect cookie to make a huge batch of during the holidays, and they’re so much fun to decorate! 

Makes: 40-45 Cookies
Prep Time: 30 Minutes
Cook Time: 9-10 Minutes

Nutrition Info Per Serving
Carbs: 9g
Protein: 0g
Fat: 2g
Calories: 53

Ingredients:

Dough:

¾ cup powdered cane sugar
¼ cup + 2 tbsp coconut oil
¼ cup almond milk, unsweetened
1 tsp vanilla extract
1 ⅓ cups all-purpose flour
¼ tsp baking powder

Glaze:

½ cup powdered cane sugar
1 ½ tsp water
Greens powder, such as barley grass, wheatgrass, or spirulina, etc. (optional for green icing)

Directions:

  1. Preheat the oven to 350 degrees F and line 2 large baking pans with parchment paper. 
  2. Gently heat the coconut oil and almond milk in a small saucepot until the coconut oil is melted, but the mixture is not hot. 
  3. Add this mixture along with the powdered sugar and vanilla into a stand mixer and mix on medium speed until combined – about 3 minutes. 
  4. Add the flour and baking powder and mix until mostly combined. Dump the contents of the bowl onto a gently floured surface and knead into a dough. 
  5. Divide the dough in half and set one half aside. Roll out the other half into an even, thin layer about ¼ inch thick. Use cookie cutters to cut out pieces and lay them onto the parchment lined trays. Do the same with the other half of the dough. Gather any trimmings and roll the dough out again to cut out as many cookies as possible. 
  6. Bake the cookies for 9-10 minutes or until they are slightly golden brown. Allow the cookies to cool.
  7. While the cookies are cooling, make your glaze. Whisk together the powdered sugar with the water. If the mixture is too thick, add a tiny bit of water at a time. If you want green icing, you can add a small spoon of powdered greens into the icing and whisk to combine. Add the desired amount until you achieve the color you like. 
  8. When the cookies are cooled, use a brush tool to brush the glaze onto the cookies. Allow them to dry before serving. 

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Vegan Apple Cake, Sugar-Free, perfect for Winter! ⛄

A Warm Winter Dessert: Delicious Vegan No-Sugar Apple Cake with Roasted Almonds

Fool-Proof-Recipe: Easy recipe, works every time!

Your house will smell delicious!!! The scent of cinnamon, roasted almonds, and warm apples makes this dessert a wonderful alternative to sugary recipes. No special occasion needed though! It’s still sweet, but comes with natural sweetness from dates and apples. Incidentally, the recipe is a “success always” recipe: Nothing can go wrong here and it always tastes WOW. 

Makes: 8 Pieces
Prep Time: 25 Minutes
Cook Time: 60 Minutes

Nutrition Info Per Serving
Carbs: 42g
Protein: 4g
Fat: 30g
Calories: 467

Ingredients:

4 medium apples, peeled, cored, and sliced into thin slices
1 ½ cups + 1 tbsp all-purpose flour
1 tbsp cinnamon
1 tsp baking soda
1 cup soft dates such as Medjool or Deglet Noor
1 cup carbonated water
¾ cup water
½ cup coconut oil
⅓ cup almond slivers

Directions:

  1. Preheat the oven to 350 degrees F and grease a 9-inch round baking pan. 
  2. Peel and core the apples and slice them into thin slices. Set aside.
  3. Mix the flour, cinnamon, and baking soda in a large bowl.
  4. Add the dates, carbonated water, water, and coconut oil into a blender and blend on high speed until smooth. Pour the liquid ingredients into the bowl with the dry ingredients and use a spoon to mix and combine until smooth. 
  5. Fold the apples into the batter. 
  6. Pour the batter into the baking pan and spread it out evenly. Sprinkle the almond slivers on top and bake for 1 hour or until a toothpick inserted comes out clean. 

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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. 

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Vegan Pumpkin Cheesecake for Halloween or Thanksgiving

Raw Vegan Pumpkin Cheesecake

Raw, gluten-free, Holiday: Halloween/Thanksgiving

Easy, raw, vegan mini Pumpkin Pie Cheesecakes are the perfect dessert at your next holiday party! They’re awesome to make ahead because you can store and serve them straight out of the freezer. These creamy, sweet, and perfectly spiced cakes are irresistible. 

Makes: 12 Mini Cheesecakes
Prep Time: 15 Minutes
Freeze Time: 2 Hours

Nutrition Info Per Serving
Carbs: 20g
Protein: 10g
Fat: 22g
Calories: 318

Ingredients:

1 ½ cups almonds, ground
1 cup packed soft dates
1 tbsp cocoa powder, unsweetened
1 tsp vanilla extract
3 cups cashews
1 cup canned pumpkin purée
⅔ cup maple syrup
2 tsp pumpkin spice
1 tsp vanilla extract

Directions:

  1. Line an 8×8-inch square pan with parchment paper and set aside.
  2. In a food processor, blend the almonds until you form a flour.
  3. Add the dates, cocoa powder, and vanilla and blend until the mixture comes together nicely.
  4. Take the dough and press it into the bottom of the pan, spreading evenly.
  5. In a high-powered blender, blend the cashews, pumpkin purée, maple syrup, pumpkin spice, and vanilla until very smooth.
  6. Pour this mixture into the pan and spread evenly.
  7. Freeze for at least 2 hours and serve (it’s best to cut it into even pieces before freezing). Store in the freezer.

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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!


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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! 

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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! 

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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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