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Easy Vegan Dessert: 19 Recipes You Should Make While Pregnant

easy_vegan_dessert

pregnant-make-cake

If you’re finding some nourishing foods that will help your baby grow strong, but you are stuck with the fear of gaining weight, or you just want to do something new to relieve stress during your pregnancy. Learn how to make a vegan cake is a great idea.

In fact, there are many recipes for delicious, nourishing, vegan desserts and appetizers that you can try. But you’ll have to spent a lot of time to find what to put in your list.

Well consider yourself very lucky:

… Because today, I’m going to show you exactly step-by-step guide on how to make my 19 easy vegan desserts and appetizers that I learned to make during my pregnancy. And now, you can choose whatever you love in this list.

Let’s dive right in…

#1. Gluten Free Chocolate Chickpea Cake with Creamy Frosting


Gluten_Free_Chocolate_Chickpea_Cake_with_Creamy_Frosting

This chocolate chickpea cake is a nutritional powerhouse that makes a perfect vegan birthday cake! With plenty of healthy fiber from the chickpeas and tofu, plus antioxidants from the dark chocolate, this cake provides healthy nutrition in a guilt free dessert.

For the Cake

Ingredients

  • 2 cups cooked chickpeas (strained)
  • 1/3 cup almond milk
  • ​1 tsp vanilla
  • ​1 cup silken tofu
  • 1 cup brown sugar
  • ​1/4 cup cocoa powder
  • ​1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1 cup finely chopped dairy free dark chocolate

Instructions

Step 1

Preheat your oven to 350 degrees. Grease three small (4 to 6 inch) cake pans and place parchment paper inside. Set aside.

Step 2

In a food processor blend the chickpeas and almond milk until smooth.

Step 3

Add the tofu and vanilla to the food processor and continue blending until smooth. Stop to scrape extra off the sides.

Step 4

In a large bowl, whisk together the sugar, cocoa, baking soda, baking powder, and salt.

Step 5

Add the dry mixture slowly to the wet mixture, pulsing the processor as you go.

Step 6

Slowly add the chocolate chunks.

Step 7

Pour the mixture evenly into the three cake tins. Bake for 30 to 40 minutes. To test, insert a toothpick. If it comes out clean, the cake is ready.

Step 8

Leave to cool and prepare your frosting.

For the Frosting

Ingredients

  • 3/4 cup cashews, soaked 5 hours and rinsed
  • 3 tbsp agave
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • water as needed

Instructions

Step 1

Place all the ingredients together in the food processor. Blend on high until smooth and creamy. Add water by the tablespoon as needed to reach the desired consistency. It should be similar to melted cake icing.

Step 2

Place in refrigerator for 30+ minutes to thicken.

Put the cake together!

Instructions

Step 1

Once the cake is cooled and the icing has thickened, remove the cake from the cake tins and set out on new parchment paper.

Step 2

Spread the icing over the top of the three layers.

Step 3

​Gently stack the layers.

Step 4

Places berries or other garnish on the top and voila! Vegan chocolate chickpea cake!

#2. Chocolate Beet Cake with Chocolate Avocado Frosting


Chocolate_Beet_Cake_with_Chocolate_Avocado_Frosting

Vegan cake made from beetroot? It sounds unbelievable, but this vegan cake will delight even the most ardent carnivore. The nourishing beetroot combines with the coconut oil and apple cider vinegar for a superfood driven dessert. Enjoy this cake as a hearty winter or late fall dessert.

For the Cake

Ingredients

  • 1/2 cup rice flour (gluten free)
  • 1/2 cup cocoa powder
  • 1 cup sweetener (cane sugar, coconut sugar, or non-calorie sweeter, if using non-calorie, check the substitutions!)
  • 1/4 cup coconut oil melted
  • ​1/2 cup beetroot puree
  • 1 tsp apple cider vinegar
  • 3/4 cup water
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

Step 1

Preheat your oven to 350 degrees.

Step 2

Lightly grease and flour two smaller 6 inch cake tins. Place parchment paper on the bottom.

Step 3

In a large bowl, mix together the dry ingredients: flour, cocoa, sugar, baking soda, and salt.

Step 4

In a separate bowl, combine the oil, beet puree, vinegar, and water.

Step 5

Slow stir the wet ingredients into the dry. Mix until completely combined.

Step 6

Pour mixture evenly into two cake tins. Bake at 350 for about 30 minutes, or until a toothpick comes out clean.

Step 7

Allow to cool for 30 more minutes.

Step 8

The cake shouldn’t have risen too much, but if needed: cut off the top of one cake to be perfectly flat.

For the Frosting

Ingredients

  • 2 avocados, peeled, pitted
  • 1 ripe banana, peeled
  • 5 tbsp maple syrup or agave
  • 1/2 cup cocoa powder

Instructions

Step 1

In a food processor, blend together the avocado, banana, sweetener, and cocoa powder until smooth and creamy. Add salt to taste.

Step 2

Remove cakes from cake tins and cover with frosting. Stack the cakes.

Step 3

Store in refrigerator for 1 hour, then serve!

#3. Seeded Vegan Banana Bread


Seeded_Vegan_Banana_Bread

Nothing reminds me of childhood more than the smell of freshly baked banana bread. This recipe is a gluten free banana bread that is guaranteed to please your whole family.

Your kids will be licking the bowl and you’ll be trying not to eat the whole thing before they can get their hands on it! This delicious homemade gluten free Seeded Banana Bread was inspired by this recipe from Oh She Glows.

Ingredients
  • 1 1/3 cups mashed bananas (for best results, use about 4 overripe bananas)
  • 2 tbsp ground flaxseed
  • 1/3 cup coconut oil, melted
  • 1/3 cup almond milk
  • 2 tbsp maple syrup or agave nectar
  • 2 tsp vanilla extract
  • 1 1/2 cups oat flour
  • 1/3 cup coconut sugar or cane sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup chopped walnuts (or pecans)
  • pumpkin and sunflower seeds for topping
Instructions

Step 1

Preheat your oven to 350 degrees. Lightly grease a loaf pan and set aside.

Step 2

In a large bowl, combine mashed bananas, flax, milk, oil, syrup, and vanilla and whisk together.

Step 3

In a separate bowl, combine the sugar, flour, baking soda, baking powder, salt, and walnuts.

Step 4

Slowly add the dry ingredients into the wet mixture until completely combined.

Step 5

Pour the dough into the loaf pan and spread evenly. Add toppings.

Step 6

Bake for 45 to 50 minutes until golden brown and firm on the top.

Step 7

Remove from oven and set on a rack to cool (keeping the loaf inside the pan!) for 30 minutes to one hour.

Step 8

Remove from pan and serve!

#4. Vegan Coconut Oat Bread


Vegan_Coconut_Oat_Bread

This recipes combines the sweetness of coconut with the hearty richness of oats for a perfect slice of bread. The bananas and cinnamon give it just a touch of sweetness, enough to keep the kids coming back for more. So, without further ado, here is my family favorite recipe for Vegan Coconut Oat Bread, as inspired by Cearas Kitchen.

Ingredients
  • 2 cups oat flour
  • 1/2 cup shredded coconut
  • 1 tbsp ground flax seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup applesauce
  • 1/4 cup agave or maple syrup
  • 1 tbsp vinegar
  • 3 ripe bananas
  • 1 tbsp coconut oil (melted)
  • 1 tbsp oats (for topping)
Instructions

Step 1

Preheat your oven to 350 degrees. Grease a load pan lightly with oil.

Step 2

Make a flax egg. To do this, combine your ground flaxseeds with three tablespoons of water, stir, and then leave it to sit for a few minutes. After five to 10 minutes, the mixture should have turned into a gel with a similar consistency to egg whites.

Step 3

In a large bowl, combined the oats, shredded coconut, baking powder, baking soda, and salt. Mix together thoroughly.

Step 4

In a separate bowl, peel the three bananas and mash them until they turn into a gooey pulp.

Step 5

Add to the bananas the applesauce, fall egg, sweetener, vinegar, and coconut oil. Mix it together completely.

Step 6

Slowly pour the dry ingredients into the wet ingredients, stirring throughout.

Step 7

Pour bread batter into your loaf pan. Sprinkle oat toppings across the top.

Step 8

Bake in the oven for 30 to 40 minutes. To test: insert a toothpick. If the toothpick comes out clean, the loaf is ready.

Step 9

Remove from the oven and set aside to cool inside the loaf pan. After 30 minutes or more, remove from loaf pan, slice, and serve!

#5. Vegan Zucchini Crust Pizza with Homemade Vegan Pesto


Vegan_Zucchini_Crust_Pizza_with_Homemade_Vegan_Pesto

Ah, vegan pizza. This pizza recipe is delicious, satisfies all your cravings for Italian food, and is full of nutrients! Nourish yourself with this gentle, delicious, homemade pesto pizza with a really creative recipe. The crust is made from zucchinis, and although its a little labor intensive, the end result is so packed full of flavor.

For the Pesto

Ingredients

  • 2 cups fresh basil (leaves only)
  • 3 tbsp pine nuts (or walnuts, or sunflower seeds)
  • 3 cloves garlic, peeled
  • 3 tbsp olive oil
  • 5 tbsp water
  • 1/4 tsp salt
  • 4 tbsp nutritional yeast
  • 2 tbsp lemon juice

Instructions

Step 1

In a food processor, blend together the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt until they form a paste.

Step 2

Gradually add the olive oil to the mixture. Pulse the machine as you add the oil.

Step 3

Add the water gradually as well, one tablespoon at a time. Again, pulse as you add the water.

Step 4

Continue until a sauce is formed, at your desired consistency. Hopefully, not too watery.

Step 5

For a cheesier sauce, add more nutritional yeast. Otherwise, it’s ready to go!

For the Zucchini Crust

Ingredients

  • 2 cups finely grated zucchini
  • 1/2 cup almond meal
  • 1 flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 tbsp oil (avocado or coconut)
  • 1/2 tsp oregano
  • 1 garlic clove, smashed
  • 1/8 tsp salt

Instructions

Step 1

Preheat your oven to 400 degrees.

Step 2

In a strainer, spread out the grated zucchini and sprinkle salt over the top. Massage the salt into the zucchini with your hands. Then leave for about 30 minutes. THe salt will draw the water out of the zucchini, so best to leave the strainer in the sink or over something to catch the water dripping off.

Step 3

After 30 minutes, transfer the zucchini to a clean dish towel. Use the towel to wring out the zucchini and remove any excess water. Make sure you wring it out really well, removing as much water as possible.

Step 4

In a large bowl, mix the zucchini, flaxseed egg, oil, oregano, garlic, and salt together thoroughly.

Step 5

Slowly add the almond meal to create a pizza dough texture.

Step 6

Line a baking sheet with parchment and roll the dough out on top. You can make the pizza crust as thick or thin as your preference.

Step 7

Bake in the oven for 20 minutes, or until golden brown.

Step 8

Remove from the oven and flip the pizza crust over.

Step 9

Bake for a further 5 minutes.

Step 10

Remove from oven and set aside.

Step 11

Turn the oven up to 500 degrees.

Step 12

Now, remember that pesto we made before? Spread that onto your pizza crust!

Step 13

Top with tomatoes, olives, sliced red onions, or any other of your favorite pizza toppings!

Step 14

Return to oven and bake for a short time, only 5 to 10 minutes.

Step 15

Remove and let it cool for 10 minutes.

Enjoy!

#6. Italian Snack Loaf with Eggplant, Sun-Dried Tomatoes, and Thyme


Italian_Snack_Loaf_with_Eggplant_Sun-Dried_Tomatoes_and_Thyme

There’s something especially delicious about a savory loaf of bread. The smell roasted herbs, vegetables, and dough all come together beautifully. This recipe will bring your family together over the dinner table with it’s savory aromas and gourmet ingredients. Enjoy this vegan loaf as an entree or as a vegan appetizer any night of the week.

Ingredients
  • 1 cup unbleached white flour
  • 1 cup whole wheat pastry flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 tbsp dried thyme
  • 1 eggplant1 cup firm tofu
  • 1/4 cup unsweetened apple sauce
  • 1/3 cup almond milk
  • 1 tbsp agave nectar
  • 1/4 cup olive oil
Instructions

Step 1

Preheat your oven to 350 degrees.

Step 2

Lightly grease a large, 9x5 bread pan and set it aside.

Step 3

Puree the eggplant. In a food processor, puree the eggplant until it reaches a similar consistency as the apple sauce.

Step 4

In a large bowl, combine the flours, baking powder, salt, tomatoes, and thyme.

Step 5

In a second bowl, combine the eggplant, tofu, apple sauce, milk, agave, and olive oil. Mix together completely.

Step 6

Slowly pour the dry mixture into the wet mixture, stirring constantly, until it forms a dough. If necessary, add vegan milk one tablespoon at a time.

Step 7

Transfer to the bread pan and spread out evenly.

Step 8

Sprinkle thyme across the top and brush with olive oil.

Step 9

Bake in the oven for 35 to 40 minutes, or until the top is brown.

Step 10

Remove from oven, allow to cool, and serve.

#7. Super Simple Vegan Pancakes


Super_Simple_Vegan_Pancakes

Ah Sunday morning, it’s a time for coffee, orange juice, and pancake breakfasts with your family. Just because you’ve decided to live a vegan lifestyle doesn’t mean you need to give up pancakes! In fact, there is a whole world of vegan pancake recipes out there.

This recipe is the most simple and easy to complete vegan pancake recipe that I have ever found. I originally found it over at Cookie and Kate, and I just love it so much, I had to share my version of it with you.

Ingredients
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 3/4 cup almond milk
  • 1 flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 2 tbsp coconut oil (melted)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
Instructions

Step 1

In a large bowl, combine the flour, baking powder, and salt.

Step 2

In a separate bowl, combine the flaxseed egg, almond milk, coconut oil, maple syrup, and vanilla extract. Stir together completely.

Step 3

Slowly pour the dry mixture into the wet mixture. Stir until it is mostly combined, with small clumps left over in the mixture. Don’t over mix.

Step 4

Let the batter rest for 2 to 5 minutes.

Step 5

Heat up a cast iron skillet over medium heat for 3 minutes. The pan is ready when a drop of water sizzles.

Step 6

Lightly grease the pan with oil or spray.

Step 7

Scoop the batter onto the pan using a 1/4 cup spoon. Cook for a few minutes, or until bubbles start to form on top of the pancake and remain there.

Step 8

Flip the pancake and cook for 2 minutes on the other side.

Step 9

Repeat the process until you have a whole stack of delicious pancakes!

#8. Vegan Oat Muffins with Apple and Banana


Vegan_Oat_Muffins_with_Apple_and_Banana

Vegan baking often includes bananas and apples, both because they taste delicious and because they add moisture to your baked goods. The banana puree gives a sweetness and a moisture to these vegan treats while the oats give them the hearty whole grain feel.

These muffins are perfect for an autumn breakfast or as a mid-October afternoon snack. For this recipe, I was originally inspired by these muffins from Eggless Cooking.

Ingredients
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup rolled oats
  • 1/3 cup raw sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
  • 1/2 cup banana puree
  • 2 tbsp coconut oil
  • 3 tbsp almond milk
  • 1 tsp vanilla extract
  • 1/2 apple chunks
Instructions

Step 1

Preheat your oven to 350 degrees.

Step 2

Prepare your apples: core and peel apples, then cut them up into rough chunks until you have 1/2 cup. Should be one or two apples.

Step 3

Prepare your banana puree: take 2 bananas and puree them in a food processor until creamy and smooth. Measure out 1/2 cup.

Step 4

In a large bowl, combine the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.

Step 5

In a second large bowl, combine the banana, apples, flax egg, coconut oil, almond milk, and vanilla extract.

Step 6

Slowly add the dry mixture into the wet mixture, stirring consistently.

Step 7

Line a muffin tray with cupcake liners. Using a large spoon, portion out the mixture into the cupcake liners, so that the mixture fills the liners about halfway.

Step 8

Bake for 15 to 20 minutes, or until a toothpick inserted into the muffins comes out clean.

Step 9

Remove the tray from the oven, and remove the cupcakes from the tray. Place on a rack to cool.

Enjoy!

#9. Vegan Carrot Cake with Apples and Walnuts


Vegan_Carrot_Cake_with_Apples_and_Walnuts

This vegan carrot cake recipe strikes the perfect balance between sweet, moist, and chewy. Somehow, it brings all the flavors together in a perfectly harmonious blend, and then the crunch of the walnut comes through at the end.

Every bite of this cake is a dream. Here is my recipe for decadent vegan carrot cake, inspired by this recipe from Love and Lemons.

Ingredients
  • 2 1/4 cups flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • 1 tsp salt
  • 1/2 cup applesauce
  • 1 cup vegan milk
  • 2 tsp vanilla
  • 1 cup sugar
  • 1/2 cup coconut oil (melted)
  • 2 cups carrots, grated
  • 1 cup apple, chopped
  • 1/2 cup walnuts, chopped
Instructions

Step 1

Preheat your oven to 350 degrees. Grease a cake tin or bread pan and set aside.

Step 2

In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir until mixed together completely. Make sure there are no clumps of cinnamon or flour on the bottom.

Step 3

In another bowl, combine the applesauce, milk, vanilla, sugar, and oil.

Step 4

Slowly pour the dry mixture into the wet, stirring constantly, until a cake batter is formed.

Step 5

Add the carrots to the mixture and stir until combined completely.

Step 6

Add the apples and walnuts, stir until well mixed into the mixture.

Step 7

Pour the mixture into your pain and spread it out evenly.

Step 8

Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove from the oven and allow to cool for 30 minutes or more.

Enjoy!

#10. Raw Vegan Chocolate and Lime Cheesecake with Chocolate Bliss Balls


Raw_Vegan_Chocolate_and_Lime_Cheesecake_with_Chocolate_Bliss_Balls

This entirely raw vegan chocolate dessert recipe takes vegan dessert to a whole new level. The rich flavors of chocolate and banana combine with the tartness of lime to produce a riot of flavor in each bite.

You can enjoy this dessert guilt free because it is entirely plant based! Here is my recipe for a raw vegan chocolate and lime swirl cheesecake.

Ingredients

For the Crust

  • 1 cup almonds
  • 1 1/2 cups dates
  • 1 pinch sea salt

For the Chocolate Cake

  • 1 cup cashews
  • 1 1/2 bananas
  • 1/2 cup dates
  • 2 tbsp cacao powder
  • 1 pinch sea salt

For the Lime Cake

  • 3/4 cup cashews
  • 1 tbsp coconut oil (melted)
  • 1/4 cup coconut milk
  • 1/4 cup lime juice
  • zest of 1/2 lime
  • 1 tbsp maple syrup

For the Chocolate Bliss Balls

  • 1/4 cup pitted dates
  • 1/8 cup water
  • 1 tbsp coconut oil
  • 1 1/2 tbsp peanut or other nut butter
  • 1 1/2 tbsp cocoa powder
Instructions

Step 1

First, prepare the nuts and seeds. One night before, in two separate bowls soak the almonds and cashews in water. Wait overnight or at least 8 hours. Strain and rinse.

Step 2

Prepare the cake crust: soak dates in warm water for 20 minutes, then strain.

Step 3

In a food processor, combine soaked dates wiht almonds and salt. Blend until it forms a loose paste.

Step 4

Spread the paste onto the base of the cake tin. Leave in refrigerator or freezer to set.

Step 5

Prepare the chocolate cake by blending the cashews, cocoa, bananas, dates, and sea salt in the food processor until smooth and creamy. Add water by the tablespoon if necessary.

Step 6

Pour the creamy chocolate cake onto the crust, leave in refrigerator or freezer to set.

Step 7

Next, prepare the lime cake. Begin by blending the cashews, lime juice, maple syrup, zest, and oil together in the food processor until creamy. Add the coconut milk by the tablespoon until you achieve a consistency similar to the chocolate cake.

Step 8

Spread the lime cake on top of the chocolate cake. You can choose to swirl the two together, or keep them separate.

Step 9

Leave the cake in the freezer or refrigerator to set for at least one hour.

Step 10

Prepare the chocolate bliss ball topping. Soak the dates in warm water for 20 minutes, then strain.

Step 11

Combine the dates, water, oil, nut butter and cocoa powder in the processor and blend until smooth but a little chunky.

Step 12

Remove the batter from processor and using a spoon, scoop out portions of the dough and roll it into a ball.

Step 13

You can coat the balls in extra cocoa powder or other topping, or leave them as is.

Step 14

Place the balls artistically on top of the cake.

Enjoy!

#11. Vegan Pumpkin Brownies


Vegan_Pumpkin_Brownies

This easy vegan brownies recipe brings together the natural creaminess of pumpkin with the earthy richness of chocolate and black beans. The result is a delightful vegan dessert that is packed full of nutrients and fiber. It’s filling, satisfying, and guilt free! Here is my recipe for vegan pumpkin brownies.

Ingredients
  • 1 cup black beans (strained and rinsed)
  • 1 can pumpkin puree
  • 1/2 cup cocoa powder
  • 1 1/2 tbsp coconut oil
  • 6 tbsp agave syrup
  • 2 tsp apple cider vinegar
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/4 tsp salt

Optional

  • 1/4 cup chocolate chips
  • 1/4 cup chopped nuts
Instructions

Step 1

Preheat the oven to 350 degrees. Grease a brownie pan (square cake tin) and set aside.

Step 2

Put all of the ingredients, except for the chocolate chips, into the food processor.

Step 3

Blend on high until the mixture is smooth and creamy. The batter should be smooth and fluid, but not overly watery.

Step 4

At this point you can add the nuts and chocolate chips, if you want to.

Step 5

Pour the mixture into the brownie tin and spread equally throughout.

Step 6

Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Remove from oven and allow to cool for 30 minutes before cutting.

Enjoy!

#12. Cinnamon Pumpkin Buns


Cinnamon_Pumpkin_Buns

Another pumpkin based recipe, this delicious breakfast treat uses pumpkin butter to bring that rich buttery flavor to these rolls. A healthy alternative to traditional cinnamon rolls, these guilt free treats are full of fiber and flavor.

Based on a recipe from The Minimalist Baker, here are my cinnamon pumpkin buns.

Ingredients
  • 3 cups all purpose flour
  • 1 tbsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 6 tbsp coconut oil
  • 1 cup vegan milk
  • 1 packet instant yeast
  • 1/2 cup pumpkin butter
  • 1/3 cup pumpkin puree
Instructions

Step 1

In a saucepan, heat up the vegan milk and 2 tablespoons of coconut oil until warm, and the oil is melted. Don’t let it boil.

Step 2

Remove from heat, then sprinkle in the yeast. Leave this for 10 minutes until it foams on the top. Add 1 tablespoon sugar, 1/4 teaspoon salt, and 1 tsp pumpkin pie spice to the milk. Let it sit for a few more minutes, then add the pumpkin puree and stir it all together.

Step 3

Gradually add the flour to the yeast mixture, stirring consistently. Once it forms a dough that is too thick to stir, move it over to a cutting board or counter top that is lightly floured and knead until it forms a loose ball. Add flour as necessary.

Step 4

Coat a bowl in canola oil then roll the dough in the oil. Cover with a wet cloth and leave to rise for one hour. The dough should double in size.

Step 5

Roll out the dough onto a lightly floured surface. Coat the dough with 2.5 tbsp coconut oil and 1/2 cup pumpkin butter. Then add 1/2 cup sugar, 1 tbsp cinnamon, and 1 tsp pumpkin pie spice. Make sure all the ingredients are evenly spread across the dough.

Step 6

Roll the tough tightly like a sushi roll and let it sit with the seam side down. Cut it into 2 inch sections.

Step 7

Place the sections into a buttered pan. WIth the left over coconut oil and pumpkin butter, brush the top of the cinnamon rolls. Sprinkle with sugar. Let the dough continue to rise for 30 more minutes.

Step 8

Meanwhile, preheat the oven to 350 degrees.

Step 9

When the oven is hot, bake the rolls for 35 to 40 minutes. When they are golden brown and a bit crusty, they are ready. Remove from oven and let cool for at least 10 minutes.

Step 10

Add your favorite vegan frosting and enjoy!

#13. Raw Vegan Kiwi Pineapple Strawberry Cheesecake


Raw_Vegan_Kiwi_Pineapple_Strawberry_Cheesecake

This decadent three layered raw vegan cake brings together the tropical flavors of pineapple and kiwi with the traditional favorite strawberry for a fruity explosion.

With a creamy cashew base and bright citrus notes, this cake is a summertime delight. Inspired by a cake at Ripe Life, here is my raw vegan kiwi pineapple strawberry cheesecake.

Ingredients

For The Crust

  • 1 cup almonds
  • 1 cup dates
  • 1/2 tsp vanilla extract

For The Cake

  • 3 cups cashews, soaked overnight
  • 1 1/2 tbsp vanilla extract
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted
  • juice of 1 lemon
  • 1 cup strawberries
  • 1 cup pineapple chunks
  • 1 cup kiwi chunks
  • Extra kiwi, strawberry, and pineapple chunks for toppings
Instructions

Step 1

For the crust: blend together almonds and pitted dates in a food processor until roughly chopped. Add vanilla extract and blend until it becomes a thick dough.

Step 2

Line a cake tin with baking paper.

Step 3

Press the crust into the pan, spreading it evenly across the base but not up the sides.

Step 4

Leave the crust in the freezer to set while you prepare the cake.

Step 5

Prepare the cake. Be aware that you are going to make three small batches of different flavored cakes.

Step 6

Drain and rinse the cashews. Split them into three separate 1 cup portions.

Step 7

Place 1 cup cashews, 1 tbsp vanilla extract, 1/3 of the maple syrup, coconut oil, lemon, and 1 cup of strawberries into the blender. Blend until creamy and smooth. Pour this mixture on top of the pie crust then put it in the freezer to set.

Step 8

Clean the blender cup and repeat the process again, only this time use the pineapple chunks. Blend until creamy. Pour this mixture on top of the strawberry, then put it back in the freezer to set.

Step 9

Once more, repeat the process with the remaining ingredients and the 1 cup of kiwi chunks. Blend until smooth and pour over the top of the cake, spreading evenly. Leave in the freezer to set for at least 3 hours.

Step 10

When ready to serve, top with extra strawberries, pineapples, and kiwi. Enjoy!

#14. Raw Vegan Cake with Dates and Nuts


Raw_Vegan_Cake_with_Dates_and_Nuts

This is a quick vegan dessert recipe is entirely raw and provides a subtle chocolate flavor mixed in with the rich nuttiness from the various nuts. Delicious and easy to prepare, this cake is full of healthy sugars, lots of fiber, and many different nutrients from the nuts and dates.

Ingredients
  • 1 1/2 cups of mixed nuts, unsalted. Suggested nuts include walnuts, brazil nuts, almonds, or macadamia
  • 1 cup dates, pitted
  • 1 avocado, pitted
  • 1 banana, pitted
  • 1/2 cup cocoa powder
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 2 tbsp maple syrup (optional)
  • 1/2 cup blueberries for topping
Instructions

Step 1

Like a cake tin with baking paper.

Step 2

Prepare the crust by combining 1/2 cup dates and 1 cup nuts into the food processor. Blend until all ingredients are chopped up. Add 1/2 tbsp vanilla extract and blend until it forms a dough. Press this dough into the baking paper, then leave it in the refrigerator to set.

Step 3

For the cake, combine the avocado, banana, 1/2 cup dates, 1/2 cup cocoa powder, 1 tsp salt, 1/2 tbsp vanilla extract, 1/2 cup nuts, and maple syrup (if using) into the food processor. Blend until smooth and creamy, about 5 minutes.

Step 4

Pour this creamy mixture on top of the crust. Leave in the refrigerator to set for at least 2 hours.

Step 5

Top with blueberries and serve!

#15. Vegan Whole Wheat Apple Cake with Nuts


Vegan_Whole_Wheat_Apple_Cake_with_Nuts

When you’re looking for a vegan pudding dessert that is hearty, sweet, and heart healthy, you can’t go wrong with a whole wheat cake. Throw in succulent apples and the crunch of some heart-healthy nuts, and you have a winning dish.

This vegan whole wheat apple cake is perfect for after dinner dessert or even a midday treat.

Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 1/2 cup applesauce
  • 1/3 cup canola oil
  • 2 tbsp flax seed + 6 tbsp warm water
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup chopped apples
  • 1 cup chopped walnuts
Instructions

Step 1

Preheat the oven to 350 degrees. Line a loaf tin with baking parchment paper, then grease and or flour the paper lightly. Set it aside.

Step 2

In a large bowl, combine the whole wheat flour, all purpose flour, baking soda, baking powder, cinnamon, nutmeg and salt.

Step 3

In a separate bowl, mix together the oil, sugar, and vanilla.

Step 4

Add the flaxseed water to the wet mixture and beat for 30 seconds.

Step 5

Add the dry ingredients gradually to the wet. Stir consistently until the dough is thick and evenly mixed.

Step 6

Add the apples and walnuts to the dough.

Step 7

Pour the batter into the loaf pan and spread it evenly throughout.

Step 8

Bake in the oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove from oven and allow to cool for at least 30 minutes. Remove from mold and allow to cool fully.

Enjoy!

#16. Vegan Chocolate Bliss Balls


Vegan_Chocolate_Bliss_Balls

This fan favorite vegan snack is ideal for giving you a boost of energy after a workout, during a long hike, or to help you overcome your midday slump. The cocoa and dates provide a massive energy boost, while the nuts and dates provide plenty of fiber to make you feel full and satisfied.

These vegan chocolate bliss balls are a favorite of vegans everywhere and make a good substitute for easy vegan brownies.

Ingredients
  • 1 cup pecans
  • 1/2 cup packed, pitted dates
  • 4 tbsp cocoa
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup vegan chocolate chips
Instructions

Step 1

Soak the dates in warm water for 15 minutes, then drain and rinse.

Step 2

Combine the pecans, dates, cocoa, vanilla extract, and salt in a food processor and blend until it forms a chunky sticky dough.

Step 3

Add the chocolate chips and mix them into the dough thoroughly.

Step 4

Scoop out the dough with a tablespoon or other midsize spoon and roll into balls.

Step 5

Optional: roll the balls out in cocoa to give them an extra coating for show.

Step 6

Place the balls in the refrigerator to set for at least 1 hour.

Enjoy!

#17. Raw Vegan Chocolate Pineapple Cake


Raw_Vegan_Chocolate_Pineapple_Cake

This raw vegan dessert recipe with coconut milk combines the rich earthiness of chocolate with the tropical lightness of pineapple and coconut. What make seem like an unusual combination turns into a burst of delicious flavors. This dessert is perfect for warm summer evenings.

Ingredients

For The Crust

  • 1 cup walnuts
  • 1 cup pitted dates
  • 1 tbsp shredded coconut
  • 1/2 tsp vanilla extract

For the Filling

  • 2 cup almond flour
  • 1 cup pineapple chunks
  • 1 cup coconut meat
  • 1/2 cup pitted dates
  • 1/4 cup shredded coconuts
  • 1/4 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 1 pinch salt

For the Icing

  • 1/4 cup pitted dates
  • 3 tbsp cocoa powder
  • 3 tbsp coconut milk
  • 1 pinch salt

Toppings

  • Pineapple chunks
  • Goji Berries
  • Shredded coconut
  • Almond Flakes
Instructions

Step 1

Line a cake tin with parchment paper and set aside.

Step 2

Make the crust. Put all the crust ingredients into a food processor and blend on high until a thick dough is formed. Press the dough into the bottom of the cake tin and spread out evenly in a single layer.

Step 3

For the filling: combine the almond flour, coconut meat, dates, vanilla extract, lemon juice, and salt in a food processor and blend until smooth and creamy. Add the pineapple chunks and shredded coconut and blend until these are chopped but still chunky. Pour over the crust layer.

Step 4

Put cake tin in freezer for three hours at least.

Step 5

For the icing, combine the dates, cocoa powder, coconut milk, and salt into the food processor and blend on high until smooth and creamy. Pour this over the frozen filling and then top with your desired toppings.

Step 6

Set in freezer for at least 2 hours.

Enjoy!

#18. Vegan Pizza with Homemade Broccoli Crust


Vegan Pizza

Broccoli crust is a wonderful gluten alternative for vegan’s looking to get their pizza fix. This pizza crust is full of fiber, vitamins, minerals, and packs plenty of flavor.

Enjoy it with your favorite toppings for an Italian treat.

Ingredients

For The Crust

  • 1 head of broccoli
  • 2 tbsp ground flaxseed + 6 tbsp warm water
  • 1/2 cup nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp Italian seasoning
  • Olive Oil as needed.

Toppings

  • 1/2 Avocado
  • 1/2 Bell Pepper, sliced
  • 1 Shallot, sliced
  • 1/2 cup broccoli florets
  • 1/2 summer squash, sliced
  • 1/4 tsp salt
Instructions

Step 1

Preheat the oven to 325 degrees. Flour a pizza pan and set aside.

Step 2

In a food processor, blend the broccoli until finely chopped. Set into a bowl and sprinkle 1 tbsp salt. Massage the salt into the broccoli and set aside for 1 hour.

Step 3

After one hour, drain the water and rinse the broccoli well. Pat dry with a paper towel.

Step 4

In a food processor, combine the broccoli, flaxseed, nutritional yeast, pepper, and italian seasoning. Blend until smooth and creamy. If the mixture is too dry, add oil by the tablespoon.

Step 5

Roll the dough out onto the pizza pan. Bake at 325 for 15 minutes. Remove from oven, flip, and bake for another 10 minutes.

Step 6

Remove from oven.

Step 7

Smash the avocado and mix in salt and pepper to taste. Spread this over the pizza dough like a sauce. Add the bell pepper, shallot, broccoli florets, and summer squash.

Step 8

Turn the oven up to 400. Bake for 15 minutes or until vegetables are golden.

Step 9

Remove from oven and allow to cool.

Enjoy!

#19. Mini Apple Flower Cakes


Mini_Apple_Flower_Cakes

When you really want to impress guests at your next dinner party, whip up a batch of these mini apple flower cakes for appetizers or dessert. These incredibly light, sweet, and puffy cakes are the perfect centerpiece for any table. Your guests won’t even notice they are vegan! This recipe was inspired by The Kitchn.

Ingredients
  • Vegan Pie Crust
  • 6 Crisp Apples, thinly sliced
  • 3 tbsp lemon juice
  • 1/2 cup brown sugar
  • 3 tbsp coconut oil
Instructions

Step 1

Preheat your oven to 375 degrees.

Step 2

Core the apples. Using a mandolin or extremely sharp knife, cut the apples into half moon shapes.

Step 3

Toss the apples in lemon juice.

Step 4

Melt the coconut oil and combine with 1/4 cup brown sugar. Pour this mixture over the apples and mix well. Microwave the apples for about 30 seconds or until soft and moldable.

Step 5

Melt the rest of the coconut oil and combine with other 1/4 cup of sugar.

Step 6

Line a muffin tin with paper cups. Form cups with the vegan pie crust, using the muffin tin for guidance.

Step 7

Brush the bottoms of the cups with the coconut oil and sugar mixture.

Step 8

To form the apple roses: Lay 10 apple slices out in an overlapping line with the skins facing the same side, so that they form a sort of straight staircase. Roll these slices up tightly. This is the center of the rose. Add more petals to the outside to create your desired rose shape, with up to 18 slices per rose.

Step 9

Put one apple rose in each cup in the muffin tin and back for 25 to 30 minutes. Crust should be golden and apples cooked through.

Enjoy!

Now It’s your turn!


Now that you’ve read all of these easy vegan dessert recipes, it’s time for you to start nourishing your pregnant body! If you’re new to vegan cooking, start with one of the simpler recipes, such as the Vegan Chocolate Bliss Balls, and try it out!

Keep working on it and pretty soon you’ll be an expert vegan chef.

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Hi! I’m Serena. The first time that I knew the term “being mommy” was fantastic and unforgettable. It brought me a lot of changes in my body, my habit, my feeling and my whole life. I started Kittymoms in order to share my knowledge and experience to those who are first-time mommies and who have a long time to be back to mom's work, all who need to search advice during the time taking care of their babies.
  1. Reply

    Some of these are fantastic. I will be passing this on to a vegan friend

  2. YUM Yum Yum! The Vegan Carrot Cake looks amazing!

    xoxo Christie
    http://icanstyleu.com/blog/

  3. I’ve never tried Vegan anything for fear of lacking taste but these look and sound really good. #3, 10 & 12 got my hungry now lol. ????

  4. Reply

    I plan on trying to get pregnant soon – will bookmark this site! 🙂

  5. Reply

    These all look amazing! Pinning this for later!!

  6. Reply

    I think I just stumbled onto Vegan heaven !
    Bookmarking this page for sure ! 🙂 Can’t wait to give a few of these a try soon!

    Thanks for sharing !!

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