Baking vegan doesn't mean doing without, but rather rethinking. Cookies, muffins, cakes and tarts without animal products can also taste very good. There are already plenty of products on the market that can be used to replace cream, milk or eggs. You can find the right ones for your individual taste by trying them out. A vegan cake can be a nice change from traditional recipes and therefore a delicious surprise even for non-vegans. If you know a few basic recipes, preparing desserts is not that difficult. Often no baking is even necessary. Below we present 6 delicious recipe ideas.
Vegan cake with chocolate caramel filling – Snickers tart recipe
Ingredients for a 26 cm tart tin:
For the tart dough:
- 30 ml plant milk or water
- 300 g Flour
- 200 g vegane Margarine
- 30g sugar
- 1 pinch of salt
- 5 g Backpulver
- some vanilla extract
For the filling:
- 165g sugar
- 30 g agave nectar
- 45 g vegane Margarine
- 105 g vegetable cream (liquid)
- 100 g peanuts (salted)
- 150g dark vegan chocolate
Knead the ingredients for the tart dough into a dough, cover and let cool in the refrigerator for at least 2 hours. During this time, grease the tart pan or line it with baking paper. When the dough has cooled, line the tart pan with it and make a few holes in it with a fork or kebab skewer. Then bake at 180°C for about 20-25. In the meantime, put the sugar, agave syrup, cream and margarine for the filling in a pot and let it simmer over medium heat. When the ingredients become liquid, stir and after about 10 minutes you will have a golden brown caramel. Do not overcook or the caramel will become too solid when it cools. Let the caramel filling cool for a few minutes until it thickens. Afterwardthe caramelSpread over the warm cake base, sprinkle with peanuts and set aside. Now melt the chocolate in a water bath and add it to the caramel with the peanuts. Finally top with peanuts. The dessert tastes best the next day.
Linzer cake
Ingredients for a 24 cm springform pan:
- 200 g Flour
- 200g sugar
- 200 g ground nuts (almonds or hazelnuts)
- 1 pack vanilla sugar
- 1/2 tsp cinnamon
- 1 pinch of cloves, ground
- 450 g currant jelly
- Powdered sugar for sprinkling
Preheat the oven to 200°C. Place the dry ingredients except the powdered sugar in a large bowl, mix and add the margarine. Knead a dough out of it, cover it and leave it in the oven for 30 minutesRefrigeratorkeep cold. Then use 2/3 of the dough for the cake base. First roll it out, line the baking tin with it and form an edge. Roll out the rest of the dough and cut it into narrow strips. Mix the currant jelly with 3 tablespoons of water and spread evenly over the cake base. Then place the strips of dough on top in a grid pattern and press the edge firmly. Bake the dessert for about 30 minutes. Let it sit for a day and sprinkle with a little powdered sugar when serving.
Vegan cake with Oreo cookies
Ingredients for a 26 cm springform pan:
For the cream:
- 600 ml vegetable cream (suitable for cakes)
- 40 Oreokekse
- 12 g Sahnesteif
For the dark cake base:
- 400 g Flour
- 200g sugar
- 20 g vanilla sugar
- 4 Oreo cookies without filling
- 50 g baking cocoa
- 1 1/2 pack baking powder
- 40 g agave nectar
- 400 ml water
- Dash of lemon juice
- 100 ml
For the light cake base:
- 200 g Flour
- 100g sugar
- 10 g vanilla sugar
- 1/2 pack baking powder
- Filling 4 Oreo cookies
- 20 g agave nectar
- 200 ml water
- Dash of lemon juice
- 50 ml
Preheat the oven to 180°C andthe baking panGrease or optionally line with baking paper (the edge too). Mix the ingredients for the light cake base in a large bowl and pour into the springform pan. Bake for about 20 minutes and be sure to test with a stick. During this time, put the ingredients for the dark cake base in the same bowl, mix and, if possible, use the same springform pan. Bake for 40-45 minutes, do a stick test and let cool. In the meantime, prepare the cream for the Oreo cake. Whip plant-based cream and cream stiffener. Set aside a few Oreos to decorate and crumble the rest in a bag or in a blender. Fold in Oreo crumbs and cream. Cut off the edges of the two cake layers. Place the dark or light base on a plate with 1/3 of the cream and place the other base on top. If desired, divide each cake layer into two and alternate layers. Spread the remaining cream on the cake and the edge of the cake and smooth it out. Finally decorate with halved biscuits. Let it steep for at least 6 hours and serve.
No-bake chocolate cake
Ingredients for 26 cm springform pan:
- 150 g dates, pitted
- 350 g hazelnuts
- 5 medium avocados
- 100 g Cocoa powder
- 120 ml coconut oil (liquid)
- 1 Tbsp Coconut milk
- 9 tbsp agave syrup
- 2 TL Bourbon Vanilla
- 1 pinch of salt
- 3 tbsp goji berries (dried)
Finely puree the dates, nuts, 1 tablespoon of coconut oil, 3 tablespoons of agave syrup, salt and half of the vanilla in a blender. Spread the sticky mixture onto the springform pan with wet fingers and chill. In the meantime prepare the filling. Halve, seed and peel the avocados. Then finely puree the remaining agave syrup and vanilla together with the cocoa powder and vanilla using a hand blender. Finally add the liquid coconut oil and stir in. Spread the filling evenly over the cold cake base and decorate with goji berries. Let it set in the fridge overnight and then enjoy.
No-bake, no-sugar dessert with a lime and avocado filling
Ingredients for 24 cm springform pan:
- 300 g Cashews
- 170 g Coconut grater
- 150 g figs, dried
- 6 medium avocados
- 8 organic limes
- 100 ml coconut oil, liquid
- 2 tablespoons coconut milk
- 8 tbsp agave syrup
- 1 1/2 TL Bourbon Vanilla
- 50 g of coconut cream
- 1 pinch of cinnamon
- 1 pinch of salt
Wash the limes with hot water and rub the peel. Add 70 g coconut flakes, cashews, figs, 2 tbsp coconut oil, 1 tbsp agave syrup, 1/2 tsp vanilla, salt and half of the lime peel into the blender and mix into a sticky mass. Spread the mixture on the springform pan and form an edge with your fingers. Then put it in the fridge to cool. In the meantime prepare the filling. Halve, seed and peel the avocados. Squeeze the limes. Finely puree the lime juice and zest together with the avocados, cinnamon, coconut cream, vanilla and agave syrup using a hand blender. Finally stir in the liquid coconut oil. Place the filling on the cold cake base and smooth it out. Let it set in the fridge overnight and decorate with coconut flakes.
FasterVegan cheesecake
Ingredients for 12 servings:
For the floor:
- 200 g Flour
- 50g sugar
- 100 g vegane Margarine
- 1 pinch of salt
- optional: 3 tbsp water
For the filling:
- 500 g natural soy yoghurt
- 120g sugar
- 100 g vegane Margarine
- 1 Pck. Vanillepudding
- 120 ml chickpea water
- 1/2 organic lemon (the juice and zest)
- 1 TL Weinseinpulver
- 1 pinch of salt
For the topping:
- 500 g rhubarb, chopped small
- 300 g strawberries, sliced
- 3 tbsp sugar
- 1/2 TL Vanillextrakt
- 2 tbsp water
Knead the ingredients for the base into a shortcrust pastry and add 2-3 tablespoons of water if necessary. Cover and chill for at least 30 minutes. Preheat the oven to 180°C. Roll out the dough and line the springform pan, forming an edge. Prick the base several times and bake for about 15-20 minutes. In the meantime prepare the filling. Beat sugar and margarine with a mixer. Then add soy yogurt and gradually stir in the vanilla pudding. Then add the zest and juice of half an organic lemon, salt and mix everything thoroughly. Pour the chickpea water into another container and beat with a mixer until fluffy. Now add cream of tartar powder and beat for another 2 minutes. Using a spatula, fold in the yoghurt cream and the chickpea snow. Then spread the filling evenly over the cake base and bake until golden, about 60 minutes. After the baking time, let it cool completely so that the dessert sets. During this time prepare the topping. Place all topping ingredients in a small saucepan and bring to a boil over medium heat. Simmer for 10-15 minutes until thickened. Then let it cool completely and top the cheesecake with it.
Bon appetit!
