It’s Easter, and if your sweet tooth is buzzing for all that sugary goodness then look no further than our favourite vegan desserts. Bon appetite, and happy Easter!
Chocolate Zucchini Bread
Yep, you read that correctly. Chocolate bread made with zucchinis. Has the world gone mad? Nope. Are we obsessed? You betcha.
You will need:
1 flax egg made from 1 tablespoon flaxseed meal + 3 tablespoons water (if you want to use real eggs, this recipe works fine too)
1 cup shredded zucchini
1/2 cup vegan butter
1/2 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 cup dairy free milk (oat, coconut, etc.)
1 cup gluten free oat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegan chocolate chips
For the frosting:
4 oz vegan plain cream cheese
1/4 cup organic powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 tablespoon vanilla extract
Preheat oven to 180c degrees and line a baking pan with baking paper and/or spray with nonstick cooking spray.
Make the flax egg by mixing the ingredients in a small bowl, and then place it in the fridge for about 5 minutes to thicken.
Squeeze any excess moisture from the zucchini shreds with a paper towel and place it in a large bowl. Mix through the flax egg, vegan butter, syrup, vanilla extract, apple cider vinegar, and the milk.
Fold through the flour, cocoa powder, baking soda, and salt. Add the chocolate chips and go to town stirring.
Pour the mixture into the pan and bake for around 50-60 minutes or until a knife comes back clean. Place on a rack to cool.
Make the frosting by combining the ingredients in a bowl, and then spread over the bread. Add chocolate chips on top for maximum deliciousness. Keep the bread in the fridge until it’s ready to serve.
Vegan Mug Cake
We get it, not everyone in Hong Kong has room for an oven. But we bet that you have a microwave at the ready to make a cheeky Easter treat! Ready in 3 minutes, this cake-for-one is a cake you won’t soon forget.
You will need:
1⁄2tablespoon unsweetened cocoa powder
1⁄4teaspoon baking soda
1⁄2tablespoon vegetable or coconut oil
3⁄4teaspoon white vinegar
Mix all the dry ingredients together well in a large coffee cup, and then add the wet ingredients. Mix well with a fork (to break it all up).
Microwave on 750 watts of power for around 3 minutes, and enjoy (be careful, it may be hot!).
Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free, soy-free
A cheeky chocolate recipe that is vegan friendly, gluten-free, grain-free, soy-free, and most importantly, sugar free? Sign us up!
Easy to make and guaranteed to bring a smile this Easter, this recipe is best served straight from the freezer (it will begin to melt if left out too long) and can have any nuts or fruits you desire.
You will need:
1/4 cup raw hazelnuts
1/4 cup raw almonds
1/3 cup large flake coconut
1/2 cup cocoa or cacao powder
1/2 cup virgin coconut oil
1/4 cup maple syrup
pinch fine sea salt
Optional: 1 tablespoon almond butter
Preheat oven to 150c
Line a square flat pan or a small baking sheet with two pieces of baking paper.
Chuck the hazelnuts and almonds on a baking sheet and roast in the oven for about 10 minutes.
Remove the baking sheet and sprinkle the coconut flakes across the nuts. Continue roasting until the coconut flakes turn golden brown (keep a close eye as they can burn quickly).
Remove the skins of the almonds by placing them onto a damp paper towl and rubbing them vigorously (if some of the skins refuse to budge, that’s fine). Chop up the nuts into small chunks.
In a medium saucepan, melt the coconut oil and remove from heat. Whisk in the cocoa (or cacao) powder, syrup, and if you’re using almond butter whisk it in too until it’s all smooth. Throw in some sea salt for taste.
Mix in half of the nut mixture and stir.
Using a spatula, spoon the mixture onto your pan and baking sheets and smooth it out until it’s about 1/4 inch thick. Sprinkle the remaining nuts and coconut flakes over the top.
Place the tray in the freezer for around 15 minutes (or until frozen), and then use a spoon to break it into large chunks.
Vegan Cinnamon Rolls
Who says cinnamon rolls have to have eggs and dairy? This tasty treat is a winner for any Easter event, and as an added bonus the dough is super easy to rise making you look like a whiz in the kitchen!
For the cinnamon rolls:
2 1/4 cup spelt flour
1/3 cup almond milk
1/4 cup brown sugar (or coconut sugar)
1/4 cup vegan butter
1 teaspoon cinnamon
1 pinch salt
For the filling:
2 small apples
1 teaspoon vegan butter
1/2 teaspoon cinnamon
1 tablespoon vegan butter
2 teaspoons brown sugar or coconut sugar
1 tablespoon cinnamon
For the frosting:
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2-1 teaspoon almond milk
Dissolve the yeast in about 2 tablespoons of warm almond milk and 1 tablespoon of sugar. Combine the yeast/milk mixture with the flour give everything a good mix and allow it to sit for a few minutes to settle.
Mix in the melted butter substitute, cinnamon, and the remanning almond milk and sugar.
Knead the mixture into a fine dough, and let it rise for around half an hour.
In a small pan, heat the butter substitute and cook the apple slices for about 3 minutes. Sprinkle the cinnamon over the top and then set it aside to cool. Melt the remaining butter and also set aside.
Roll the dough into a triangle and smother it with the now-cool butter. Sprinkle across it the sugar, cinnamon, and the apple slices (make sure they’re evenly spread).
Roll the pastry into a nice roll and seal the edges. Take a knife and cut the rolls into around a dozen pieces, making sure they can fit snugly in your muffin cups.
Bake the tray for around 15 minutes at 190c or until slightly golden.
For the frosting, combine 1/2 cup powdered sugar, with half a teaspoon vanilla extract, and 1/2 teaspoon almond milk.
Once the cinnamon rolls have cooled, spread the frosting over the top for a sugary, vegan treat.
Aching for more healthy recipes? Why not try some of our favourite smoothies of 2018?
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