Quick and easy vegan desserts
How to make quick and easy vegan desserts, but above all delicious?
Tailoring your favorite recipes to your vegan diet can seem daunting, especially considering the dairy-dominated world of desserts. If you're looking for some easy easy vegan dessert ideas look no further – we've got some great options right here!
Let us know your favorite veggie desserts in the comments! We have a sweet tooth for veg sweets and we always like to try new recipes.
Here is the first of the quick and easy vegan desserts that we offer you today.
Vegan lemon cake: the perfect scenario
For me there is nothing tastier in the world than a soft lemon cake accompanied by a steaming herbal tea , feet in the air and a view of trees and flowers. I prefer recipes where no hydrogenated fats or coconut milk are used . Frankly, I don't find them necessary and they can be replaced by a much nicer, lighter and locally produced ingredient.
Vegan lemon cake: I need one a week
Before moving on to the recipe itself, let's talk about lemons for a moment: look for them as organic, as local as possible, to be able to use the peel safely (after having washed them well).
Let's move on to the ingredients of the vegan lemon cake
• For the cake:
- 330g cake flour, ideally locally sourced and organic
- 300 g of granulated sugar (we only use the whole one)
- 1.5 teaspoons of baking soda
- 0.75 g teaspoons of salt
- 360 ml of soy milk (or other plant milk)
- 120 ml of light vegetable oil, preferably sunflower oil
- 1 tablespoon of white vinegar
- 1 teaspoon of vanilla extract
- 2 teaspoons of lemon extract
- 2 tablespoons of lemon zest
- For the coverage cream:
- 540 g of icing sugar
- 2 teaspoons of lemon extract
- 3.5 tablespoons of lemon juice
- Lemon zest, to decorate
Method for preparing vegan lemon cake
- Start by preheating the oven to 180°C. Line and oil two 20cm cake tins and set aside.
- Sift the flour into a mixing bowl, then add the sugar, baking soda and salt. Then add the milk, oil, vinegar, vanilla, lemon extract and lemon zest. Beat everything, briefly but enthusiastically, with a hand whisk until everything is well blended and no lumps remain in the dough. Don't mix the batter too much.
- Divide the batter between two cake pans and place them in the oven for thirty minutes, or until a toothpick comes out clean. After the first 20 minutes, turn them over and move them slowly if your oven is not large, in order to ensure uniform cooking.
- Remove the cakes from the molds and place them on a wire rack to cool. Let them cool completely before icing them otherwise you'll only do damage.
- Make the frosting by adding the sugar, vegan butter, lemon extract and juice to the bowl of an electric mixer. Start by mixing slowly, then gradually increase the speed until the mixture is thick and smooth.
- Glaze the cooled cakes and decorate them with lemon zest, sprinkling them artistically from the top. You can give one of the cakes to someone who needs something sweet or a nice thought!
If you don't like lemon, we offer you the second of the quick and easy vegan desserts that is never missing from our recipe book.
Vegan Panna Cotta and the day gets better
Panna cotta is a wonderfully creamy and rich all-Italian delicacy, originally, alas, with a whole host of animal ingredients, from eggs to cream to gelatin. Our recipe, on the other hand, is completely vegan and perfect for a plant-based diet!
The recipe we've found calls for raspberries, however when they're not in season or you don't have frozen ones, you can add some high-quality orange marmalade as a garnish and voilà, you'll have a smashing cooked pat.
Ingredients for the vegan panna cotta:
- 800 ml of vegetable milk
- 3 tablespoons of sugar
- 1 tablespoon agar powder – it's a wonderful plant-based thickener and you'll use it for everything!
- 1 vanilla pod
- For the raspberry topping:
- 125 g of fresh or frozen raspberries
- 1-2 tablespoons of sugar
- 1 teaspoon of lemon juice
- 120ml of water
Method for preparing vegan panna cotta
- First, add the plant milk and sugar to a medium saucepan and set over medium-high heat. Then bring the whole mixture to the boil (specifically, up to 85˚C), and mix everything with the agar-agar. Continue to boil the entire mixture for three minutes, stirring occasionally and being careful not to spill the contents.
- Now make the vanilla quickly. Cut the vanilla bean in half lengthwise and use the back of the knife to scrape out the seeds. Add the seeds to the mixture, beating well to blend. Set the pod aside and use it to make your own homemade vanilla extract.
- Pour the mixture into six small bowls (to be greased) or individual silicone moulds. Wait for them to cool before placing them in the fridge, in order not to cause shock terms to the food that is already inside the fridge.
- Place the bowls in the fridge until set, which should take about an hour, but will depend on your fridge.
- While the Panna Cotta is cooling, prepare the topping. Add the raspberries, sugar, lemon and water to a medium saucepan. Cook everything, covered, over medium heat for ten to fifteen minutes, or until the raspberries have collapsed and the mixture has thickened slightly, with a jam-like consistency. Let the topping cool
- You are ready to serve your panna cotta! You can turn the individual Panne Cotte upside down on plates or serve them inside the molds themselves. Top each panna cotta with the raspberry topping and remember to leave some for the guests and not to eat them all!
Preparing the panna cotta and topping ahead of time will allow you to assemble it very easily and serve it straight from the fridge to your guests.
I hope you enjoyed this guide to quick and easy vegan desserts. These are two recipes that I love very much and that I often use for myself and for dinners with friends. However, I want to try my hand at other fresh desserts suitable for the summer. Which veg desserts do you prepare most often?