4 vegan dessert recipes you’ll love

published by helene123

– On 18 September 2022 at 4:30 p.m.

Want to plant your desserts? L’Etudiant Trendy offers you 4 simple and delicious vegan recipes!

It is not necessarily easy to exclude all products of animal origin from your diet. However, there are many simple recipes to make. L’Étudiant Trendy has found four ideas for you to make vegan desserts!

Vegan French Toast

For 4 people:

  • 4 slices of stale bread
  • 6 tablespoons muscovado
  • 25 cl oat milk
  • 2 tablespoons mashed almonds
  • Sunflower oil
  • Fruits of the season

In a bowl, whisk the oat milk with the almond puree and half of the muscovado. Dip slices of stale bread. Heat oil in a frying pan. Brown the bread slices. Sprinkle with the rest of the sugar. Decorate the French toast with pieces of fresh and seasonal fruit such as bananas, apples or red fruits.

Recipe found on Marmiton

Vegan chocolate and banana brownie

For 4 people:

  • 70 g cornstarch
  • 50 g hazelnut powder
  • 50 g cocoa powder
  • 2 bananas
  • 70 g brown sugar
  • 4 tbsp coconut oil

Preheat your oven thermostat to 6-7 (200°C). Peel the bananas, cut them into slices and put them in the mixer bowl. Add coconut oil, hazelnut powder, cornstarch, sugar and cocoa. Mix everything until you achieve an even and homogeneous preparation (without lumps). Line a 20 x 20 cm square dish with baking paper. Pour the mixture into the mold and bake for 15 to 20 minutes. Allow to cool before tasting.

Recipe found on Current Kitchen

Vegan and gluten-free fruit cheesecake

For 4 people:

  • 100 g soy cream
  • 200 g soy yogurt
  • 2 tablespoons liquid vanilla
  • 1 tablespoon lemon juice
  • 30 g agave syrup
  • 100 g of red fruits

In a large bowl, mix soy cream, soy yogurt, agave syrup and lemon juice for 5 minutes with a whisk. You must obtain a homogeneous and salty preparation. Roughly mash the berries in a bowl with a fork. Divide them into 4 individual verrines. Pour over the creamy mixture. Place the verrines at least 1 hour before tasting. When you are ready to serve, decorate the verrines with fresh fruit. Note: you can vary this recipe with other fruits depending on the season.

Recipe found on Cuisine AZ

Vegan chocolate and coconut cake

For 8 people:

  • 200 g flour
  • 100 g of sugar
  • 2 soy yogurts
  • 4 tbsp coconut oil
  • 1 packet of baking powder
  • 1 teaspoon baking powder
  • 80 g sliced ​​almonds
  • 160 g dark chocolate chips
  • 80 g grated coconut
  • 1 tablespoon neutral grape seed oil
  • Salt

In a bowl, mix the flour with sugar, baking powder, baking soda and a pinch of salt. Add yogurt, coconut oil, almonds, chocolate chips, coconut and mix together. Oil your cake tin. Pour in your batter and bake at 180°C for 40 minutes. Check for doneness by poking the dough with the tip of a knife.

Recipe found on Current Kitchen

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