5 Delicious and Healthy Easy Vegan Desserts

Good afternoon everyvegan wherever you are. This afternoon I have some delicious dessert recipes that you might like. these recipes are very easy to find in the nearest supermarket. Before we proceed deeper, I also want to tell you that we also have easy vegan dinner recipes that are also very delicious. Now it’s time for us to start with this First Easy Vegan Desserts Recipe:

Cranberries And Walnuts Ginger-Pear Tart

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Easy Vegan Desserts Cranberries And Walnuts Ginger-Pear Tart

Makes 8 servings

Similar to single-crust pies, tarts are made in a special tart pan with a removable bottom that makes them pretty to serve and easy to cut. If you don’t have a tart pan, you can make this in a pie plate and it will still be delicious. I’ve also made tarts in a springform pan, pressing the dough evenly with my fingers up the sides to achieve the desired result.


11⁄4 cups all-purpose flour

1 teaspoon sugar

1⁄4 teaspoon salt

1⁄2 cup vegan margarine, cut into small pieces

3 tablespoons ice water


5 ripe Bartlett pears, peeled, cored, and halved lengthwise

2 tablespoons fresh lemon juice

1⁄2 teaspoon grated fresh ginger

3 tablespoons sugar

1 tablespoon cornstarch


¾ cup all-purpose flour

1⁄2 cup sugar

1⁄2 teaspoon ground ginger

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground allspice

1⁄8 teaspoon salt

1⁄4 cup vegan margarine

1⁄2 cup sweetened dried cranberries

1⁄2 cup chopped walnut pieces

1 tablespoon minced crystallized ginger

  1. Make the crust: In a food processor, combine the flour, sugar, and salt and pulse to combine. Add the margarine and process until crumbly. With the machine running, stream in the water until the dough just starts to hold together, adding more water if needed. Do not overmix. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
  2. Roll out the dough on a lightly floured work surface to about 10 inches in diameter. Fit the dough into a 9-inch tart pan or pie plate and flute the edges. Set aside. Preheat the oven to 400°F.
  3. Make the filling: Cut the pears into 1⁄4-inch slices and place in a large bowl. Add the lemon juice, ginger, sugar, and cornstarch and toss to combine. Set aside about 12 of the pear slices to top the tart.
  4. Spread the remaining pear mixture in the prepared crust, arranging the reserved pear slices concentrically on top. Set aside.
  5. Make the topping: In a medium bowl, combine the flour, sugar, ginger, cinnamon, allspice, and salt. Cut in the margarine with a pastry blender until crumbly. Stir in the cranberries, walnuts, and crystallized ginger.
  6. Sprinkle the topping over the pears and bake until tender, about 45 minutes. Cool on a wire rack before serving.


Seccond Easy Vegan Desserts Recipe:

Cake With Lemon-Lime

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Easy Vegan Desserts Cake With Lemon-Lime

Makes 8 servings

This lovely easy vegan desserts “cheesecake”-style dessert was developed by my friend Francis Janes, chef and former owner of Ambrosia, a vegan restaurant in Seattle. Delicious in its own right, this dessert is ideal to serve people with food sensitivities—in addition to being free of eggs and dairy, the cake contains no wheat or soy. Choose Meyer lemons when in season (usually January through March), as they are milder and less tart than the more common Eureka and Lisbon varieties. If you prefer an all-lemon version, substitute additional lemon juice for the lime juice.


¾ cup old-fashioned oats

1⁄2 cup brown rice flour

1⁄2 cup ground walnuts

1 teaspoon ground cinnamon

1⁄2 teaspoon salt

3 tablespoons pure maple syrup

1⁄4 cup canola or other neutral oil

1 teaspoon pure vanilla extract


1 cup millet

4 cups water

1⁄2 cup raw cashews

3 tablespoons fresh lemon juice

3 tablespoons fresh lime juice

1⁄2 cup agave nectar

2 teaspoons pure vanilla extract

1 teaspoon lemon extract

1⁄2 cup toasted sliced almonds, for garnish

  1. Make the crust: Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
  2. In large bowl, combine oats, flour, walnuts, cinnamon, and salt and mix well.
  3. In a small bowl, combine the maple syrup, oil, and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to blend.
  4. Press the crust firmly into the prepared pan. Bake until lightly browned, about 10 minutes. Cool 30 minutes before filling.
  5. Make the filling: In a large saucepan, bring the millet and water to boil over high heat. Cover, lower heat, and simmer until the water is absorbed and the millet is soft, about 50 minutes.
  6. In a high-speed blender, combine the cashews, lemon juice, lime juice, agave nectar, vanilla, and lemon extract. Process until completely smooth, about 3 minutes.
  7. Add the cooked millett to the cashew mixture. Blend for another 3 minutes, until creamy. Pour into the cooled crust.
  8. Cool the filling and crust at room temperature for 30 minutes, then refrigerate. Chill for at least 4 hours before serving. Keep refrigerated.
  9. Garnish with sliced almonds sprinkled around the perimeter and serve.


Third Easy Vegan Desserts Recipe:

Chocolate-Grape Juice Coffee Cake

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Easy Vegan Desserts Chocolate-Grape Juice Coffee Cake

Makes 8 to 10 servings

Sure, you can enjoy this easy vegan desserts cake with a cup of coffee, but the “coffee” in the title refers to the fact that brewed coffee, along with grape juice and chocolate, is part of the triumvirate of flavor-makers in this rich and potent cake. A light dusting of confectioners’ sugar is all that is needed on top, although a dollop of Vegan Whipped Cream spiked with a bit of grape juice couldn’t hurt.

1⁄2 cup unsweetened cocoa powder, plus more for dusting pan

1 cup vegan margarine

¾ cup strong black coffee

1⁄2 cup grape juice

11⁄4 cups sugar

21⁄2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1⁄2 teaspoon salt

1 teaspoon pure vanilla extract

  1. Preheat the oven to 350°F. Grease a 9 x 13- inch baking pan or a 3-quart Bundt pan and dust it lightly with cocoa.
  2. In a medium saucepan, combine the margarine, coffee, and grape juice over medium heat, stirring to melt the margarine. Add the sugar and stir until dissolved, then remove from the heat and set aside to cool, about 15 minutes.
  3. In a large bowl, sift together the flour, 1⁄2 cup cocoa, baking powder, baking soda, and salt. Set aside.
  4. When the margarine mixture is cool, stir in the vanilla. Stir the wet ingredients into the dry ingredients, mixing until just combined.
  5. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 45 minutes. If using a Bundt pan, cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely before dusting with confectioners’ sugar or slicing.


Fourth Easy Vegan Desserts Recipe:

Nice Cream Coffee

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Easy Vegan Desserts Nice Cream Coffee

Makes about 11⁄2 pints

If you like a deep coffee-flavored ice cream, use strong brewed espresso instead of coffee. To serve, garnish with a dusting of instant espresso powder or serve with a shot of hot espresso to add at the table. It’s also quite yummy (and potent) easy vegan desserts served with a splash of Scotch.

2 tablespoons arrowroot powder

21⁄2 cups thick dairy-free milk or cream

¾ cup very strong coffee

1⁄2 cup sugar

1 teaspoon pure vanilla extract

  1. In a small bowl, combine the arrowroot with 1⁄4 cup of the milk and blend until smooth. Set aside.
  2. In a medium saucepan, combine the remaining 21⁄4 cups milk, coffee, and sugar and heat to a simmer, stirring to dissolve the sugar. When the mixture comes just to a boil, remove from the heat and add the arrowroot mixture, stirring constantly for a minute to thicken slightly. Stir in the vanilla and let the mixture cool to room temperature, then refrigerate it until chilled, 1 to 2 hours.
  3. Once the mixture is chilled, freeze it in an ice cream maker according to the manufacturer’s directions. When the mixture is finished churning in the machine, it will be soft, but ready to eat. For a firmer texture, transfer to a freezer-safe container and freeze no more than 1 or 2 hours for best flavor and texture.


Fifth Easy Vegan Desserts Recipe:

Black Rice Forbidden Pudding

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Easy Vegan Desserts Black Rice Forbidden Pudding

Makes 8 servings

Chinese black rice, also known as “forbidden rice,” can be found in well-stocked markets and gourmet grocers. This easy vegan desserts has a nutty taste, faintly reminiscent of popcorn. Its deep purple color when cooked lends a dramatic touch.

1 cup forbidden black rice

3 cups water

1⁄2 teaspoon salt

1⁄2 cup sugar

1 (13.5-ounce) can unsweetened coconut milk

  1. In a large saucepan, bring the rice, water, and salt to a boil over high heat. Reduce heat to low and cover and simmer until tender, about 45 minutes.
  2. Stir in the sugar and all but 1⁄2 cup of the coconut milk and return to a boil, then reduce heat to low and simmer, uncovered, stirring occasionally, until thick, about 30 minutes.
  3. Remove from heat and set aside to cool to room temperature, stirring occasionally. Divide the rice pudding evenly among 8 dessert bowls, drizzle the remaining coconut milk over the top, and serve.

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