Vegan Dessert Recipes - Allrecipes.com

Vegan Desserts

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Vegan Desserts 117

Healthy Banana Cookies

Healthy Banana Cookies

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"These cookies are nutritious, as well as delicious." — by K.Gailbrath 
Vegan Brownies

Vegan Brownies

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"MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!" — by SANDYWIFEY31S 
Vegan Chocolate Cake

Vegan Chocolate Cake

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"This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts." — by Sue 
Churros

Churros

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"These sweet Mexican fritters are easy to make at home!" — by Delia 
Strawberries with Balsamic Vinegar

Strawberries with Balsamic Vinegar

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"This is a gourmet, unique way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves." — by HOOLIE 
Vegan Cupcakes

Vegan Cupcakes

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"These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice." — by cornfairy 
Cherry Crisp

Cherry Crisp

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"A delicious crunchy oat-nut topping for a can of cherry pie filling. You can whip one up in minutes!" — by Holly 
Quinoa Pudding

Quinoa Pudding

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"Tender quinoa is simmered with apple juice, raisins, and lemon juice and spiced with cinnamon and vanilla and served warm." — by Graycat 
No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies

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"Vegan, no-bake, chocolate, peanut butter oatmeal cookies!" — by Rachel 
Egg-free Brownies

Egg-free Brownies

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"These brownies are delightful even without eggs. For vegan brownies just substitute soy based margarine for the butter." — by Bridget Brooke 
Super Moist Pumpkin Bread

Super Moist Pumpkin Bread

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"This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! If sweetened coconut is used reduce white sugar to 1/2 cup." — by Kevin Ryan 
Fried Plantains

Fried Plantains

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  • 93
"Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Overly ripe plantains work best for this recipe." — by Donna 
Candied Apples II

Candied Apples II

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  • 98
"Sweet candy apples with a hard, red, shiny candy coating." — by JONAR 
Dairy Free Chocolate Pudding

Dairy Free Chocolate Pudding

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  • 98
"Pudding made with soy, this little chocolate wonder, completely vegan." — by Kathleen Amos-Robel 
Alex's Raw Chocolate Pudding

Alex's Raw Chocolate Pudding

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  • 77
"This recipe is made with all raw ingredients. The combination of avocado, banana, and raw cocoa nibs may seem odd, but the banana provides the taste, and the avocado adds texture, and the cocoa nibs add crunch." — by Alex 
Pineapple Orange Sorbet

Pineapple Orange Sorbet

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  • 73
"A refreshing, light frozen citrus sorbet. Easy to make and fat free." — by JENINE7 
Easy Chocolate Tofu Pie

Easy Chocolate Tofu Pie

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  • 77
"This is a vegan version of an all time favorite dessert. Tofu is blended with cocoa, sugar and vanilla, and baked in a graham cracker crust." — by Siobhan Connally 
Sweet Candied Orange and Lemon Peel

Sweet Candied Orange and Lemon Peel

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  • Reviews
  • 64
"With this easy-to-follow recipe, orange and lemon peel become an elegant -- yet still a bit tart -- sugared confection." — by Brenda Ward 
Fried Cinnamon Strips

Fried Cinnamon Strips

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  • Reviews
  • 55
"Flour tortilla strips are deep-fried then coated with cinnamon and sugar for a quick, crunchy snack." — by Arrenia Grubb 
Basil-Lime Sorbet

Basil-Lime Sorbet

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  • Reviews
  • 52
"This delicious sorbet combines basil and lime in a perfect, light dessert." — by Mark Logan 
 
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