Vegan dessert ideas

Vegan dessert ideas Have you invited guests who follow a vegan diet? Are you new to baking without any animal-based foods? Then we would like to share two delicious dessert recipes with you.

For fruit lovers

This crumble cake is a fruity temptation.

Ingredients: One small banana, 200g flour, 100g ground almonds, 80g sugar, a pinch of salt, 200g vegetable margarine, eight apples, two tablespoons rum, one tablespoon honey, one teaspoon cinnamon.

Preparation:

1. Peel the banana and mash it in a bowl.
2. Add the flour, almonds, sugar, salt and margarine. Mix together the vegan shortcrust pastry.
3. Grease a 28 cm diameter springform pan with margarine. Press ¾ of the shortcrust pastry into the prepared springform pan. Prick the cake base several times with a fork.
4. Wash and prepare the apples. You can cut the apples into slices or cubes as you wish. Place the apple pieces in a saucepan. Add the rum, honey and cinnamon and heat everything together. Allow the contents of the pan to simmer, stirring regularly. If necessary, you can add a little water. When the apple mixture slowly becomes mushy, the apples are perfect for the final step.
5. Spread the apple compote over the shortcrust pastry. Crumble the leftover shortcrust pastry over the apples. Bake the cake in a fan oven at 180 degrees for around 20 minutes until the pastry is golden brown.

For chocolate tigers

Chocolate and chestnuts? Yes, please!

Ingredients: Dough: 150g flour, 20g cocoa powder, 30g almond paste, 50g raw sugar, a pinch of salt, 120g vegetable margarine, a tablespoon of oat drink. Filling: 1dl oat drink, 150g dark vegan chocolate, 100g natural chestnut puree, two tablespoons vegan chocolate spread, 2dl plant-based cream

Preparation:

1. Dough: Mix all the ingredients up to and including the salt in a bowl. Cut the margarine into pieces. Mix the margarine with the remaining ingredients. Add the oat drink and mix everything together to form a dough. Roll out the dough to a thickness of approx. 0.5 cm. Generously flour a cake tin with a diameter of 20 cm. Place the dough in the cake tin. Prick the base several times with a fork. Chill the cake base. Preheat the oven to 180 degrees fan. Blind bake the cake base for 15-20 minutes. Then leave the cake base to cool at room temperature.
2. Filling: Boil the oat drink in a pan. While it is heating, add the chocolate in pieces. Stir the chocolate so that it dissolves in the liquid. When the oat drink is boiling, remove it from the heat and stir in the chocolate. Remove the pan from the heat. Add the chestnut puree and mix everything well. Spread the vegan chocolate spread over the cake base. Whip the vegan cream until stiff. Fold the cream into the chocolate mixture in the pan. Spread the filling evenly over the cake base. Chill the cake until just before serving.

We hope you have fun and enjoy trying it out!