3 Vegan Dessert Recipes to Celebrate World Vegan Day

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Vegans all over the world commemorate World Vegan Day on November 1 each year. It has been observed to encourage people to adopt a vegan lifestyle, which is good for both animals and the environment. It also has a plethora of health advantages. World Vegan Day is observed to raise awareness of the health benefits of a vegan diet and to encourage its adoption. Understanding the benefits and drawbacks of a vegan lifestyle might help someone adopt a vegan diet.

A vegan diet is supposed to help prevent diseases such as heart disease, certain malignancies, type 2 diabetes, arthritis, and lung and renal problems. A vegan diet is high in fibre and low in cholesterol because it is primarily plant-based. However, veganism is not just a health benefit. It is a lifestyle choice, and you can indulge in your favourite classic desserts by just replacing certain ingredients for the same delicious taste. Here are three great vegan dessert recipes created by goodbetterbaked to celebrate World Vegan Day!

1. One bowl Vegan Brownies 

Everybody loves a good brownie, and despite the lack of dairy in this recipe, these brownies are fudgy, chewy, and everything else you could expect from a brownie! The use of chocolate is entirely optional. It gives the brownies a richer flavour and makes them extra fudgy.

Ingredients:

1 cup vegetable oil

1 cup maple syrup

½ cup soy milk

1 tbsp vanilla

1½ cups castor sugar

2 cups all purpose flour 

1 cup cocoa powder 

2 tbsp baking powder

½ tsp salt 

3/4 cup vegan chocolate (chopped)

Method:

  1. Preheat the oven to 180 degrees Celsius.
  2. Preheat the oven to 350°F. Line two 7-inch square baking trays with parchment paper.
  3. In a large mixing bowl, whisk together the vegetable oil, maple syrup, soy milk, and vanilla until the mixture is nearly homogeneous.
  4. Mix in the sugar until everything is completely blended.
  5. Sift together the flour, cocoa powder, baking powder, and salt into the mixing bowl with the wet ingredients.
  6. Fold the dry ingredients into the wet ingredients mixture with a spatula until just a few streaks of flour remain.
  7. Fill each of the pre-lined baking tins with a quarter of the batter.
  8. In each tin, equally distribute less than 12 cups of chopped chocolate.
  9. Pour the remaining batter evenly into the muffin tins and bake for 35 minutes.
  10. If you pierce your brownies with a wooden skewer to see if they're done, it won't come out clean and will adhere to the skewer because the chocolate has melted.

2. Vegan Chocolate Cake

Chocolate cake is a classic that every family member, irrespective of their age can enjoy. It is rich and indulgent, and this recipe calls for only a few pantry staples and yields a wonderful result: a luscious, perfect chocolate cake that is also dairy-free.

Ingredients: 

2 tsp instant espresso powder

2 tsp baking soda

1 tsp salt

100g unsweetened cocoa powder

300g all-purpose flour

400g castor sugar 

500 ml boiling hot water

125 ml vegetable oil

1 tbsp vinegar

1 ½ tsp vanilla essence 

Method to prepare cake:

  1. Preheat the oven to 180 degrees Celsius.
  2. Prepare two 7-inch round cake pans by greasing and lining them.
  3. In a large mixing bowl, whisk together the flour, cocoa, salt, baking powder, and espresso powder until well blended.
  4. In the same bowl, combine the sugar and stir thoroughly.
  5. Finally, combine the boiling water, vegetable oil, vinegar, and vanilla extract in a mixing bowl. Whisk until you get a slightly thick, lump-free batter.
  6. Overmixing at this point will result in a very dense cake.
  7. Fill the cake tins halfway with batter.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted in the centre comes out clean.
  9. Before removing the cakes from their tins, let them cool fully on a wire rack.

Ingredients for frosting:

80g margarine (or unsalted butter) at room temperature

185g icing sugar 

25g cocoa powder

3-4 tbsp unflavoured soy milk (or regular milk) at room temperature

1 tsp vanilla essence

To make the frosting, follow these steps:

  1. In a large mixing bowl, place the softened margarine/butter and whisk it for a few minutes to absorb some air.
  2. Sift the icing sugar into the mixing bowl (do not omit this step or your frosting will be lumpy). Combine the icing sugar and softened margarine/butter in a mixing dish.
  3. Finally, whisk together the cocoa powder, vanilla extract, and milk in a mixing bowl until stiff peaks form.

3. Vegan Mango Cake 

This cake is packed with the flavour of the king of fruits and has a soft crumb, making it ideal for vegans! This cake is simple to create and uses common cupboard goods, so it's also budget-friendly. Despite the lack of eggs, this cake is light and fluffy. This is due to the combined effect of the baking powder and baking soda, which is why both ingredients are used in larger quantities than normal.

Ingredients

1½ cups mango puree 

96 ml (6 tbsp) vegetable oil

150 g granulated white sugar

1 tsp vanilla extract

140 g all-purpose flour (maida)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Method to prepare the cake:

  1. Preheat the oven to 180 degrees Celsius.
  2. Set aside two 7′′ round cake tins that have been greased and lined with parchment paper.
  3. Mango puree can be made from any variety of mango save those that are highly fibrous. To prepare the puree, peel and chop the mango, then purée it in a food processor until it's smooth.
  4. In a large mixing bowl, whisk together the vegetable oil and granulated sugar for about 5 minutes, or until some air has been incorporated.
  5. In the oil and sugar mixture, whisk in the mango puree and vanilla extract until thoroughly blended.
  6. Sift together the flour, baking powder, baking soda, and salt, then fold in with a rubber spatula until just incorporated. DO NOT over-mix your batter at this point, as this will result in an excess of gluten development and a difficult cake.
  7. Distribute the cake batter evenly between the two tins that have been lined with parchment paper.
  8. Place the tins in the oven's centre rack. If you're using a conventional oven, elevate the cake pan with a tiny wire rack to ensure even baking.
  9. Bake for 25 to 30 minutes, or until a wooden skewer inserted in the centre comes out clean.

To prepare the whipped cream frosting, combine the following ingredients in a mixing bowl: 

¾ cup non-dairy whipped cream

icing sugar, 3 tbsp

1 teaspoon vanilla extract

To make the whipped cream frosting, follow these steps:

  1. Before whipping your cream, place a metal bowl and whisk in the freezer for at least half an hour.
  2. In a chilly mixing bowl, beat the non dairy whipping cream on high speed until soft peaks form for about 6-7 minutes.
  3. Add the vanilla essence and sift in the icing sugar.
  4. Whip the cream for another 4-5 minutes on high speed, or until stiff peaks form.
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