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4 Vegan Dessert Recipes

4 Vegan Dessert Recipes

4.5 Stars (4 Voters)
In this video I’m showing 4 of my favorite vegan dessert recipes. If you are into vegan desserts, you are going to love these recipes: vegan chocolate cake, vegan energy bars, chocolate oatmeal cake and my favourite vegan bounty tart. These vegan cakes and sweets are perfect for any occasion.
30 minutes
1 Hour

Vegan Chocolate Cake:

For the cake:

  • 1½ cups (190g) All-purpose flour
  • 1/4 cup (30g) Cocoa powder
  • 1 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1 cup (200g) Sugar
  • 1/3 cup (80ml) Vegetable oil
  • 1 cup (240ml) Water
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Vinegar or lemon juice

For the frosting:

  • 200g dark chocolate
  • 200g full fat coconut milk

Energy Bras:

  • 1¾ cups (160g) Rolled oats
  • 12oz (340g) Pitted dates- about 15 large dates
  • 1/2 cup (60g) Walnuts
  • 1/3 cup (80g) Natural peanut butter
  • 1/4 cup (40g) Dark chocolate chips (optional)
  • 1/4 teaspoon Salt
  • 2 tablespoons Chia seeds
  • 1 teaspoon Vanilla extract

Chocolate Oatmeal Cake:

  • 6oz (170g) Dark chocolate, high quality
  • 375ml Coconut milk, full fat
  • 2¾ cups (220g) Quick oats

Vegan Bounty Tart:

For the crust:

  • 300g (10.5oz) Almonds
  • 230g (8oz) Medjool dates, pitted
  • 3 tablespoons Coconut oil
  • 2 tablespoons Cocoa powder
  • 2 tablespoons Maple syrup
  • Pinch Salt

For the filling:

  • 1¼ cups (300ml) Coconut cream
  • 125g (1/3 cup + 1 tbsp) Maple syrup
  • 3 tablespoons Coconut oil
  • 300g (10.5oz) Desiccated coconut
  • 2 teaspoons vanilla extract

For the topping:

  • 225g (8oz) Dark chocolate
  • 1 cup (240ml) Coconut cream

Vegan Chocolate Cake:

  1. Make the cake: Preheat oven to 350F (180C). Grease a 8-inch (20cm) round cake pan and set aside.
  2. In a large bowl, stir flour, cocoa powder, baking soda, salt and sugar.
  3. Add water, oil, vinegar and vanilla extract. Stir until combined.
  4. Pour the batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, release from the pan, then let to cool to room temperature.
  5. Make the frosting: chop the chocolate into small pieces and place in a heatproof bowl. Set aside. In a small saucepan heat the coconut milk, pour hot coconut milk over the chocolate and let sit for 2 minutes, then mix until melted and smooth.
  6. Chill in the fridge for about 30-60 minutes or until set, beat the frosting until fluffy and frost the cake as desired.

Energy Bras:

  1. Place all the ingredients except chocolate chips I a food processor and process until combined and sticky.
  2. Add chocolate chips and mix until combined.
  3. Scrape the mixture into an 8*8-inch (20*cm) baking dish, press evenly.
  4. Refrigerate for at least one hour or until set.
  5. Cut into bars.

Chocolate Oatmeal Cake:

  1.  Grease a 7-inch (18cm) round cake pan with butter/oil, line the bottom with parchment paper. Grease the parchment as well. Set aside.
  2.  Chop the chocolate and lace in a heat proof bowl.
  3.  In a small saucepan bring the coconut milk to a simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until melted and smooth.
  4.  Add quick oats and stir until combined.
  5.  Pour the batter into the pan. Let cool to room temperature, then Refrigerate until set, at least 4 hours.
  6.  Serve with fresh fruits.

Vegan Bounty Tart:

  1. Make the crust: place almonds in a food processor and process until mealy. Add pitted dates, cocoa powder, coconut oil, maple syrup and process until combined and sticky.
  2. Press the mixture into the bottom and sides of an 9-inch (23cm) tart pan. Refrigerate while making the filling.
  3. In a small saucepan heat coconut cream, coconut oil, and maple syrup. Bring to a light simmer. Turn the heat off, whisk vanilla extract.
  4. Pour the hot mixture over the desiccated coconut. Stir until combined. Transfer the filling into the prepared crust and spread evenly. Do not over fill, leave some space for the topping. Refrigerate while making the topping.
  5. Make the topping: chop the chocolate, place in a large heatproof bowl. In a small saucepan, heat coconut cream. Pour hot coconut cream over the chocolate, let sit 1-2 minutes, then stir until smooth.
  6. Pour the ganache over the tart. Spread evenly. Refrigerate for 10-15 minutes.
  7. From the remaining coconut mixture shape 8 small balls. dip half of the balls in the remaining ganache. Decorate the tart.
  8. Refrigerate for at least 2 hours before serving.


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