Just because you're vegan doesn't mean you can't enjoy delicious tasting sweets. From vegan chocolate cake to vegan cinnamon rolls, we have incredible plant-based cakes for you to try. These vegan recipes are perfect for any occasion and couldn't be easier to make. All you need is a few ingredients and you have the most delicious vegan dessert. A vegan cake is also very healthy!
Vegan cake: prepare it quickly (also gluten-free)
This is the easiest vegan chocolate cake you will ever make. It's simply mixed and baked and has a decadent, rich, chocolaty texture that you'll love.According to this recipeYou will definitely not bake cakes with eggs again. You can't believe how moist this vegan chocolate cake turns out.
Even those who don't like baking can try this recipe because a vegan cakeis incredibly delicious!
Ingredients:
- 300g – gluten-free flour or regular flour as desired
- 200g brown sugar
- 1 tsp baking powder
- 1 tbsp apple cider vinegar
- 5 tbsp cocoa, high quality
- 130 ml
- 250 ml soy milk (or another vegan milk)
- 1 avocado, very ripe
Ingredients for the chocolate icing:
- 3 tbsp Coconut beer
- 50g dark chocolate, chopped
- 3 tbsp soy milk
Ingredients for the topping:
- Peanuts, chopped
Moist, vegan cake: easy to prepare
- Preheat the oven to 180 degrees and grease a 23cm baking tin with removable sides.
- Mix the flour with the brown sugar, cocoa and baking powder. In a separate bowl, mix the soy milk with the oil.
- Slowly pour the wet ingredients over the dry ones and mix them with the hand mixer.
- Add the vinegar when the ingredients are incorporated and continue mixing.
- Puree the avocado in a blender (or mash it very well with a fork), pour it over the dough and mix everything well.
- Pour the mixture into the mold and bake for about 30 minutes.
Chocolate icing:
- Mix all the ingredients together and melt them in a water bath. This means you fill a small pot with water and bring it to a boil. Place a glass or metal bowl on top. Add the ingredients to the top bowl and stir slowly until melted.
- Check the cake after 30 minutes by doing a stick test. If the toothpick comes out clean, it's done. Take the cake out of the oven and out of the tin. Pour the chocolate icing over the top and sprinkle with chopped peanuts.
Vegan sweets recipe – cinnamon rolls
Cinnamon rolls are believed to have originated in Sweden in the 1920s. But it wasn't until the 1950s that they became popular. In Sweden they are usually served with fika, a cozy get-together with a cup of coffee or tea. In Sweden there is even a national cinnamon roll day.
Ingredients:
- 3 EL vegane Butter
- 2 1/4 tsp dry yeast
- 240 ml unsweetened almond milk
- 1 tbsp sugar
- 1/4 tsp salt
- 400 g all-purpose flour (or gluten-free flour)
Ingredients for the filling:
- 3 tablespoons vegan butter, melted
- 50g sugar
- 1/2 – 1 tbsp ground cinnamon (to taste)
Ingredients for the topping:
- 2 tablespoons vegan butter, melted
- Simple powdered sugar icing
Vegan, delicious sweets – preparation
Preparation – dough:
- In a large saucepan, heat the almond milk and vegan butter until warm and melted, but not boiling. Remove from heat and allow to cool to 43 degrees or the temperature of bath water. The mixture should be warm, but not too hot, otherwise the yeast will be killed.
- Place the mixture in a large mixing bowl and sprinkle the yeast over it. Let them activate for 10 minutes, then add 1 tablespoon of sugar and the salt and stir all the ingredients.
- Next, stir in 70g of flour (not all of it should be added). The dough will be sticky. If it's too thick to stir, transfer it to a lightly floured surface and knead until it forms a loose ball, about a minute. Rinse your mixing bowl, coat it with avocado or olive oil, and place the dough ball back in. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
Preparation – filling:
- On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-1/2 inch). Brush the doughwith melted, veganButter and sprinkle with sugar and desired amount of cinnamon.
- Using a serrated knife or a piece of dental floss, cut the dough into 3 to 5 cm pieces, make a few rolls and place them in a well-buttered loaf pan or similarly sized round baking pan. If you're making the cinnamon rolls the night before, stop here, cover the pan, and refrigerate overnight before moving on to the next step in the morning.
- Preheat the oven to 180 degrees. Once the oven is hot, bake the cinnamon rolls for 25 – 30 minutes or until lightly golden brown. Let them cool for a few minutes and then serve immediately.
Optional: You can coat the cinnamon rolls with a simple mixture of 110 g powdered sugar and 1 - 2 tablespoons (15 - 30 ml) almond milk. The cinnamon rolls will last for approx. 2 – 3 days at room temperature.
