 If you have browsed through my vegan dessert recipes, then you know I love using chocolate as an ingredient. From vegan brownies to homemade vegan chocolates, I enjoy experimenting with ingredients to make delicious vegan treats. I had never made a vegan cake before, so this time I thought I would try baking a vegan chocolate cake. I decided to use the Physician's Committee for Responsible Medicine's 21-Day Vegan Kickstart program for my 21-day vegan challenge Facebook group, and I found this amazing recipe in the recipe section of the app. It is absolutely fabulous! The only modification I made is doubling the recipe in order to make a two layer cake. Wacky Cake was said to have its origins in World War II rationing when milk and eggs were hard to come by. Before becoming vegan I regret to say that like many Americans, I consumed a lot of milk and dairy products. However, once I became vegan and learned about animal cruelty and what happens to dairy cows I was devastated. It's amazing how you can live for so many years thinking that you are making healthy choices for your family by buying organic, low-fat milk, or skim milk. I'm so grateful I found the movie Vegucated that was the catalyst to my vegan transformation. This nine-ingredient vegan chocolate cake recipe is a great example of how you can make a decadent dessert without any animals having to die in the process.  Sweet, chocolaty, moist, delicious and only nine ingredients! Author: The Physician's Committee for Responsible Medicine Recipe Type: Dessert Cuisine: Vegan Serving: 9 Ingredients: 3 cups unbleached pastry flour 1 and 1/2 cups sugar 1 tsp. salt 3 tsp. baking soda 6 tbsp. cocoa powder 4 tsp. vanilla extract 10 tsp. unsweetened apple sauce 2 tbsp. vinegar 2 cups cold water Directions: 1. Preheat oven to 350. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl; stir with a fork until mixed. 2. In a separate bowl, whisk the vanilla, applesauce, vinegar, and water. 3. Pour the mixed wet ingredients into the dry ingredients. Stir with a fork until well mixed. 4. Pour half of the mixture into a 6-inch round baking dish and the rest of the mixture into another 6-inch round baking dish. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean. 5. Serve without frosting or with frosting using the recipe below. Chocolate Avocado Frosting: Prepare just before spreading atop cake. Combine two ripe avocados with 6-8 tablespoons each unsweetened cocoa powder and pure maple syrup in a food processor. Process until completely smooth, adding a tiny bit of soy or almond milk if needed for consistency. Taste, adding more cocoa powder or maple syrup for desired taste, plus a pinch of salt (optional). Nutrition Info: Serving size: 1/9 Calories: 171 Fat: 2g Saturated Fat: 0g Protein: 2g Sugar: 18g Fiber: 1g Sodium: 343mg Carb: 36g  Get your copy today!
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 Granola is a staple in our home. We eat granola bars, granola bites, granola cereal, and love making our own vegan granola as well. When we're not making our own, we absolutely love Made Good products. This recipe contains some of my favorite ingredients: dates, dark chocolate, and protein powder.  People often talk about vegan food being too complicated, tedious, and expensive. One of the most inexpensive and versatile vegan foods are oats. They can be used a variety of ways, and they are nutritious and filling as well. I used gluten-free rolled oats to prepare this recipe. You can toast them before adding them to the recipe or leave them raw. I prefer leaving them raw. Dark chocolate finds its way into many of my vegan dessert recipes. It's not too sweet, packed with antioxidants, and adds the perfect touch to the granola bars. This recipe is a hit with my husband and daughter, and I hope you love it, too! I am happy to make wholesome granola for my family. In the past when I was not as mindful about ingredients and picked just any old granola off the shelves, I was basically basing it off the price of the product versus the health benefits and quality. Sadly, there are a vast number of granola products on store shelves packed with preservatives, GMO-ingredients, and a long list of other ingredients that help preserve the shelf life by being laden with chemicals. There are quite a few with "wholesome" "all-natural" and "made with whole-grain" on the packaging. These terms do not always ensure a healthy or clean product. That is a definite marketing ploy. When I started reading labels and ingredients and researching what the chemicals can do to our bodies, I woke up. I am so glad I did! For this reason I love preparing our own snacks and meals so I know exactly what I am using in my recipes.   Sweet, simple, and only five ingredients.
Author: The Sensible Vegan Recipe Type: Snack Cuisine: Vegan Serving: 14 Ingredients:
Nutrition Info: Serving size 1 bar Calories: 200 Fat: 4 g Saturated Fat: 2.5g Protein: 4g Sugar: 14g Fiber: 3.4g Sodium: 20mg Carb: 23g  Lately it has been HOT in Georgia. It seems like we had winter, skipped spring – except for some rainy days, and now summer heat is in full effect. I don't know about you, but when it's hot outside the last thing I usually want to eat is hot food. These days, there is so much fresh fruit at the market, and I knew I wanted to incorporate it into a recipe. With this raw vegan recipe I didn't even have to turn on an oven to make a delectable pie. I really like this recipe because there can be many variations and toppings, and it is very simple to make. After I cut a slice and sat down at the table to enjoy it, my daughter quickly moved in and happily ate it. I had asked her to try a small bite. She said it was really good, and that made me smile. I am providing nutritious desserts that are healthy for myself and my family.  The crust is made up of two ingredients – cashews and dates – that's it! I don't like recipes with a long, daunting list of ingredients. That's why all of my recipes are ten ingredients or less. Also, people often avoid dates because of the belief that consuming them will elevate blood sugar levels, but studies show otherwise. If you make this pie, please tag me, I want to hear from you!  Sweet, filling, light, fiber-filled, fruity and only eight ingredients!
Author: The Sensible Vegan Recipe Type: Raw Vegan Dessert Cuisine: Vegan Serving: 8 Ingredients:
Nutrition Info: Serving size- 1 slice Calories: 186 Fat: 2.7g Saturated Fat: 1.1g Protein: 3g Sugar: 20g Fiber: 4.2g Sodium: 43mg Carb: 34g  One of my favorite sweet treats are chocolate brownies. Pair the rich, chocolatey goodness with a glass of cold almond milk, and I am content. For the holidays, my daughter and I decided to do a newer version of our vegan brownies by adding peppermint to this recipe. After all, peppermint is to winter like pumpkin spice is to fall. This recipe is a perfect holiday dessert.  Not only do the brownies taste scrumptious, they are packed with wonderful ingredients. Long gone are the days of making brownies with milk and eggs. These five-ingredient brownies are high in vitamins, minerals, and fiber and require no oven at all. You can actually eat one and not feel like you've totally wrecked your diet, but don't take my word for it. You'll have to make this quick and easy recipe yourself to find out.   Sweet, chocolatey, minty, rich, and only five ingredients!
Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 12 Ingredients:
Nutrition Info: Serving size-1 brownie Calories: 140 Fat: 6.9g Saturated Fat: 3.5g Protein: 2.2g Sugar: 15g Fiber: 4g Sodium: 0.8mg Carb: 15g  Once a year at my daughter's school there is a schoolwide enrichment day. On this day off, students choose an enriching activity and report on it when they go back to school. It can be cooking, a science experiment, going to work with a parent, etc. There are so many creative things that the students can do. My daughter chose to do a recipe. Since she is in a nut-free classroom, we made sure the recipe could be enjoyed by everyone. We really enjoy making vegan desserts, and this one was fun to make.  Have you tried SunButter? This product is absolutely wonderful. SunButter is sunflower seed butter made from sunflower seeds and can be used as a nut butter substitute for people with nut allergies. It has a taste and texture similar to peanut butter, and it also has some pretty great benefits. Sunflower seeds help improve cholesterol levels, help improve bone health with minerals like magnesium, phosphorus, and copper, and also help control blood sugar. These are only a few of the benefits. There are many more. Sunflower seeds are an excellent source of protein and contain as much as 40% of your recommended daily intake in a single 100g serving. Try adding some to your recipes, too!   Nut-free, dairy-free, gluten-free, crispy, chocolatey, and only three ingredients!
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Nutrition Info: Serving size-2 cups Calories: 181 Fat: 11.4g Saturated Fat: 6g Protein: 3g Sugar: 14g Fiber: 2.3g Sodium: 18.5mg Carb: 19.8g  I received some amazing products from Blue Mountain Organics. The company sent me the organic almond and organic cashew My Nutty Mylk to try. In addition to being USDA certified organic, they are also PALEO friendly, dairy free, contain no additives, gluten free, and Non GMO. I look forward to using them in sauces, savory dishes, and vegan desserts as well. Since I was responsible for bringing dessert to a work function, I decided to incorporate the cashew mylk into my recipe.  I had a few different dessert ideas, but I finally decided to make the chocolate bark with my daughter's help. We had so much fun making the chocolate peppermint bark during the holidays, and I knew that this would be a blast as well. This recipe does not require many ingredients, and it's definitely kid friendly. In between munching on the dark chocolate peanut gems, we stirred, sprinkled, and made this recipe come to life. The creamy cashew mylk is so silky, rich and smooth that it made me think of at least four other recipes where it will be featured in the near future.  Rich, smooth, creamy, crunchy, sweet, nutty, and only five ingredients to make!
Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 10 Ingredients
Serving size: 2 pieces Calories: 177 Fat: 12.3g Saturated Fat: 7.7g Carbohydrates: 17g Sugar: 8.4g Sodium: 37mg Fiber: 4g Protein: 3g  I am going to keep this post simple, short, and sweet. I am currently working on a vegan children's book, and it's taking up most of my free time. I had to pause and take a break and post a recipe though. When my daughter and I were at Whole Foods the other day trying the TTLA sandwich made famous by Tabitha Brown, we looked for vegan brownies, and I ended up deciding to make my own. I am so glad I did. These vegan brownies are the truth!  What holds the recipe together and gives the brownies that moist, chewy, gooeyness? Pitted dates, of course! Dates are a great source of vitamins and minerals, and they are low in calories and rich in fiber. I also use them in my peanut butter chocolate energy bites recipe.  This is a fun, kid-friendly recipe filled that is literally "hands-on" and easy to make.  Rich, decadent, gooey, nutty, chocolatey, and only seven ingredients to make.
Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 16 Ingredients
Nutrition Information Serving size: 1 brownie Calories: 139 Fat: 7.6g Saturated Fat: 1.8g Carbohydrates: 21.6g Sugar: 13g Sodium: 39.4mg Fiber: 4g Protein: 3g  My daughter and I were at Barnes and Noble reading books and stumbled across If You Give a Mouse a Brownie. After reading the book, we both wanted brownies and decided to make our own. We had much success with our vegan energy bites, so I decided to go a similar route with the brownies. I was almost out of my Garden of Life protein powder, so I took a chance in adding it to my recipe hoping it would work in the place of cacao powder. It did! My non-vegan husband ate four brownies, so I knew I was on to something. They are very good.  Pulse your ingredients in the food processor until they are combined thoroughly. My secret ingredient is raw organic meal. It is amazing! I am going to try it in other dessert recipes as well.  Once you press your ingredients into your baking dish, allow it to set in the refrigerator to firm up. This will allow you to easily cut it into brownie servings. Although there are not many ingredients to this vegan dessert, it is very rich. I cut mine into small servings, but you may decide to do larger brownies.  Rich, decadent, sweet, and only four ingredients! Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 16 Ingredients
For Serving Scoop of non-dairy vanilla ice cream and chocolate syrup. I used Almond Dream vanilla. Nutrition Information Serving size: One brownie Calories: 89 Fat: 10g Sat Fat: 3g Carbohydrates: 13.8g Sugar: 9g Sodium: 18.8mg Fiber: 3g Protein: 5g What is your favorite non-dairy frozen dessert? I'd love to hear from you and see your variation of the recipe as well! Post your recipe photos #thesensiblevegan. Thank you! Excited about becoming vegan? Get you vegan starter kit today!
 Easter is here! For the past several weeks I have walked through many grocery stores with aisles packed with various Easter goodies. This is my first vegan Easter, and as I browsed through the stores, I picked up several items and was absolutely disappointed at the long lists of GMO and non-vegan ingredients. Well, I decided to make vegan Easter treats for my family. My dark chocolate peanut butter cups are always a hit, but since it is Easter, I decided to make vegan chocolate peanut butter eggs as well.  The recipe is simple and only requires five ingredients to make. The hardest part of the recipes is waiting for the peanut butter eggs to chill before dipping them into the chocolate. Fortunately, I was working on preparing a vegan meal at the same time, so the wait time allowed me to focus on making dinner as well.  Once you mold your peanut butter mixture into egg shapes, they are ready to pop into the fridge! You can use egg molds if you like, but I prefer to mold them by hand.  Rich, creamy, peanut buttery, and only five ingredients to make! Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 13 large eggs or 20 medium eggs Ingredients
Serving size: 1 medium egg Calories: 215 Fat: 13g Sat Fat: 4.7g Carbohydrates: 21.4g Sugar: 15.2g Sodium: 91.3mg Fiber: 1g Protein: 1g Please let me know how you like this recipe. I'd love to hear from you and see your variation as well! Post your recipe photos #thesensiblevegan. Thank you!  The other day an image flashed across my Facebook news feed. It was a photo and link to a chocolate peanut butter bar recipe. The bars looked great, but as I browsed through the ingredients for the recipe, I saw the words "butter" and "heavy cream" among the list. Definitely not. So, I decided to try and make these no bake bars myself, veganized. The first attempt was a fail, but this time I definitely got it right. My husband and daughter approved! This is a simple vegan peanut butter bar recipe that everyone will love.  Only five ingredients are needed to make this decadent no bake vegan dessert. One bite and you will wonder why anyone even needed to add heavy cream or butter to the mix. It's not necessary. There is always a vegan substitute.   Rich, creamy, sweet, chocolatey, and only five ingredients to make! Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 20 Ingredients
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Serving size: 1 bar Calories: 214 Fat: 14.8g Sat Fat: 4.8g Carbohydrates: 19.2g Sugar: 12.9g Sodium: 116.8mg Fiber: 2g Protein: 4.1g Please let me know how you like this recipe. I'd love to hear from you! Post your recipe photos #thesensiblevegan. Thank you! |
About Tabatha JamesTabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less! Vegan Categories
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