Camilla – Page 18 – Family Feast

You’ll find 14 vegan dessert recipes that are simple, tasty, and built from easy ingredients you can find at most stores. Try fudgy brownies, a creamy cashew cheesecake, and quick chocolate avocado mousse, or make panna cotta, tartlets, ice cream, and baked apple rose galettes. Each recipe gives clear steps, ingredient swaps, and topping ideas so you can bake or chill with confidence—keep going to pick the one that fits your time and skill. Vegan Fudgy Brownies Decadently rich vegan fudgy brownies that melt in your mouth — no dairy, all chocolate bliss. Ingredients: 1 cup (240 ml) unsweetened applesauce (acts as egg replacer) 1/2 cup (120 ml) vegetable oil or melted coconut oil 1 cup (200 g) granulated sugar 1/2 cup (100 g) brown sugar, packed 1 tsp pure vanilla extract 1 cup (125 g) all-purpose flour 3/4 cup (75 g) unsweetened cocoa powder 1/2 tsp baking powder 1/2 tsp kosher salt 1/2 cup (120 ml) non-dairy milk (almond, soy, oat) 3/4 cup (130 g) dairy-free chocolate chips or chopped vegan chocolate (optional but recommended) How to Make: Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch (20×20 cm) baking pan or line it with parchment paper. In a large bowl, whisk together the applesauce, oil, granulated sugar, brown sugar, and vanilla until smooth. In a separate bowl, sift or whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet mixture and gently fold until mostly combined. Pour in the non-dairy milk and mix just until the batter is smooth and glossy — don’t overmix. Fold in the dairy-free chocolate chips or chopped chocolate, reserving a few to sprinkle on top. Spread the batter evenly into the prepared pan and smooth the top; sprinkle the reserved chips on top if you like. Bake for 22–28 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Cool the brownies completely in the pan on a wire rack before slicing to get fudgy squares. Cut into squares and enjoy warm or at room temperature. Serve with a scoop of vegan vanilla ice cream or a dusting of powdered sugar for extra indulgence — enjoy every fudgy bite! Creamy Cashew Cheesecake Creamy Cashew Cheesecake — rich, silky, and entirely plant-based. Ingredients: 1 1/2 cups raw cashews, soaked 4–6 hours or overnight, drained 1 cup canned full-fat coconut milk (shake can before measuring) 1/3 cup maple syrup (plus extra to taste) 1/4 cup coconut oil, melted 2 tablespoons lemon juice 1 teaspoon vanilla extract Pinch of salt Crust: 1 1/2 cups medjool dates, pitted 1 cup raw almonds or walnuts 2 tablespoons cocoa powder (optional for chocolate crust) Pinch of salt Optional toppings: Fresh berries or berry compote Toasted coconut flakes Melted dark chocolate drizzle How to Make: Prepare cashews by soaking them 4–6 hours or overnight, then drain and rinse. Line a 8-inch springform pan with parchment and lightly oil the sides. Make the crust: pulse dates and nuts in a food processor until sticky and crumbly. Add cocoa powder and a pinch of salt if using, and pulse until it holds together. Press the crust mixture firmly into the bottom of the springform pan in an even layer. Chill in the fridge while you make the filling. Drain cashews and add them to a high-speed blender with coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla, and salt. Blend on high until completely smooth and creamy, stopping to scrape down the sides as needed (1–3 minutes depending on blender). Taste and adjust sweetness or lemon if desired. Pour the filling over the chilled crust and smooth the top with a spatula. Cover and freeze or refrigerate: for a firm, sliceable cheesecake freeze 4–6 hours; for a softer, spoonable texture chill in the fridge 3–6 hours. When set, run a knife around the pan edge before releasing the springform. Let sit 10–15 minutes at room temperature before slicing for cleaner pieces. Top with fresh berries, compote, toasted coconut, or a drizzle of chocolate just before serving. Enjoy a blissfully creamy, dairy-free cheesecake that’s as indulgent as it’s vegan-friendly! Chocolate Avocado Mousse Silky, chocolatey mousse that’s creamy without the dairy — you won’t believe it’s avocado! Ingredients: 2 ripe avocados 1/4 cup unsweetened cocoa powder 1/4 to 1/3 cup maple syrup (adjust to taste) 1/4 cup unsweetened almond milk (or any plant milk) 1 teaspoon vanilla extract Pinch of salt Optional toppings: fresh berries, chopped nuts, shredded coconut, or dairy-free chocolate shavings How to Make: Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor. Add the cocoa powder, maple syrup, almond milk, vanilla, and a pinch of salt. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust sweetness or cocoa, adding a little more maple syrup or cocoa powder if desired. Spoon the mousse into serving bowls or ramekins. Chill in the refrigerator for at least 30 minutes to set and deepen the flavor. Top with fresh berries, nuts, coconut, or chocolate shavings just before serving. Enjoy every spoonful of this rich, guilt-free chocolate treat! Coconut Milk Panna Cotta Creamy coconut panna cotta that wobbles with tropical bliss. Ingredients: 2 cups full-fat coconut milk (from a can) 1/2 cup full-fat coconut cream (or extra coconut milk if unavailable) 1/3 cup maple syrup (or to taste) 1 teaspoon vanilla extract 1 tablespoon agar-agar powder Pinch of salt Optional toppings: toasted coconut flakes, fresh berries, mango slices, or a drizzle of fruit coulis How to Make: In a small bowl, whisk the agar-agar powder into 1/4 cup of the coconut milk until smooth and no lumps remain. Pour the remaining coconut milk and coconut cream into a saucepan over medium heat. Add the maple syrup, vanilla extract, and a pinch of salt to the saucepan and stir to combine. Bring the coconut milk mixture to a gentle simmer—do not boil—stirring occasionally. Stir the agar-agar mixture into the simmering coconut milk and continue to simmer for 2–3 minutes, stirring constantly so the agar dissolves fully. Remove the pan from the heat and taste; adjust sweetness if needed. Pour the mixture into 4–6 ramekins or molds and let cool at room temperature for about 15–20 minutes. Transfer the panna cotta to the refrigerator and chill for at least 2 hours, or until set and slightly firm to the touch. To serve, run a thin knife around the edge of each ramekin and invert onto plates, or simply serve in the ramekins and top with toasted coconut, fresh fruit, or coulis. Enjoy the silky, tropical wobble—pure coconut happiness in every spoonful! Lemon Blueberry Tart Bright, zingy lemon filling meets juicy blueberries in a crisp, vegan tart for sunny dessert vibes. Ingredients: 1 1/4 cups (150 g) all-purpose flour 1/4 cup (30 g) powdered sugar 1/4 tsp salt 1/2 cup (115 g) cold vegan butter or coconut oil, cubed 2-3 tbsp ice water 1 cup full-fat coconut milk (shake can) 1/2 cup granulated sugar 1/4 cup cornstarch 1/4 tsp turmeric (optional, for color) 1/2 cup fresh lemon juice (about 2-3 lemons) Zest of 2 lemons 1/4 cup aquafaba (chickpea brine) or 1 flax egg (1 tbsp ground flax + 3 tbsp water, chilled) 1 cup fresh blueberries, plus extra for topping Powdered sugar or lemon zest, for garnish How to Make: Preheat the oven to 375°F (190°C). Lightly grease a 9-inch tart pan. Combine flour, powdered sugar, and salt in a bowl. Cut in cold vegan butter until mixture looks like coarse crumbs. Add ice water, 1 tablespoon at a time, until dough holds together. Don’t overwork. Press dough evenly into the tart pan and up the sides. Trim any excess. Chill the crust in the fridge for 15 minutes, then blind-bake: line with parchment and fill with pie weights or dried beans. Bake crust 15 minutes, remove weights and parchment, then bake 8–10 minutes more until lightly golden. Let cool. Whisk coconut milk, sugar, cornstarch, and turmeric (if using) in a saucepan until smooth. Heat mixture over medium, stirring constantly until it thickens and bubbles, about 3–5 minutes. Remove from heat and stir in lemon juice, lemon zest, and aquafaba or flax egg until fully combined and glossy. Let the lemon filling cool slightly, then gently fold in 1 cup fresh blueberries. Pour filling into the cooled tart shell and smooth the top. Chill the tart in the fridge at least 2 hours (or until set). Before serving, top with extra blueberries and dust with powdered sugar or a little extra lemon zest. Enjoy a slice — bright, creamy, and perfectly tart with every bite! Salted Caramel Banana Bars Salted Caramel Banana Bars — sweet, gooey, and a little salty for perfect balance. Ingredients: 2 ripe bananas, mashed (about 1 cup) 1/3 cup melted coconut oil or neutral oil 1/3 cup maple syrup 1 tsp vanilla extract 1 cup all-purpose flour (or gluten-free blend) 1/2 cup rolled oats 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp fine sea salt (plus extra for sprinkling) 1/2 cup chopped walnuts or pecans (optional) 1/2 cup vegan caramel sauce (store-bought or homemade) 2 tbsp non-dairy milk (if needed to loosen batter) How to Make: Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment, leaving an overhang for easy removal. In a bowl, mash the bananas until mostly smooth. Stir in melted coconut oil, maple syrup, and vanilla until combined. In another bowl, whisk flour, oats, baking powder, baking soda, and 1/4 tsp salt together. Add dry ingredients to the banana mixture and fold gently until just combined; add non-dairy milk if batter seems too thick. Stir in chopped nuts if using. Spread half the batter into the prepared pan in an even layer. Drizzle or spoon half the vegan caramel sauce over the batter, gently swiping with a knife to create swirls. Dollop the remaining batter over the caramel and spread carefully to cover. Drizzle remaining caramel on top and use a knife to swirl; sprinkle a pinch of flaky sea salt over the top. Bake 25–30 minutes, until edges are golden and a toothpick inserted in a non-caramel spot comes out mostly clean. Cool completely in the pan on a wire rack, then lift out with the parchment and cut into bars. Serve slightly warm or at room temperature; add extra caramel or a sprinkle of sea salt if desired. Enjoy every gooey, salty-sweet bite! Raspberry Almond Crumble Bright, tart raspberries meet crunchy almond crumble for a dreamy vegan dessert. Ingredients: 4 cups fresh or frozen raspberries 1/3 cup granulated sugar (or coconut sugar) 1 tbsp lemon juice 1 tbsp cornstarch (or arrowroot powder) 1 cup rolled oats 3/4 cup all-purpose flour (or gluten-free flour) 1/2 cup almond meal (ground almonds) 1/3 cup brown sugar (or coconut sugar) 1/2 tsp ground cinnamon Pinch of salt 1/2 cup coconut oil, solid (or vegan butter), chilled and cubed 1/4 cup sliced almonds (optional, for extra crunch) How to Make: Preheat the oven to 375°F (190°C). In a bowl, toss raspberries with granulated sugar, lemon juice, and cornstarch until evenly coated; transfer to a greased 8-inch baking dish. In another bowl, mix oats, flour, almond meal, brown sugar, cinnamon, and salt. Add chilled coconut oil cubes to the dry mix and use a fork or pastry cutter to blend until crumbly and pea-sized. Stir in sliced almonds if using. Sprinkle the crumble evenly over the raspberry filling. Bake for 30–35 minutes, or until the topping is golden and the filling is bubbling. Let rest 10 minutes before serving to thicken slightly. Serve warm with vegan ice cream or a dollop of coconut cream — enjoy the crumble! Peanut Butter Chocolate Chip Cookies Peanut Butter Chocolate Chip Cookies — warm, chewy, and impossibly easy to love. Ingredients: 1 cup creamy peanut butter (natural or regular) 3/4 cup brown sugar, packed 1/4 cup granulated sugar 1/4 cup vegetable oil or melted coconut oil 1/4 cup unsweetened applesauce (or 1 flax egg: 1 tbsp ground flax + 3 tbsp water) 1 tsp vanilla extract 1 cup all-purpose flour (or 3/4 cup for slightly fudgier cookies) 1/2 tsp baking soda 1/4 tsp salt 1 cup vegan chocolate chips How to Make: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, stir together the peanut butter, brown sugar, granulated sugar, oil, applesauce (or flax egg), and vanilla until smooth. Add the flour, baking soda, and salt; mix until a soft dough forms. Fold in the vegan chocolate chips so they’re evenly distributed. Scoop tablespoon-sized portions of dough and roll into balls; place them about 2 inches apart on the baking sheet. Flatten each ball slightly with a fork, making a crisscross pattern if you like. Bake 9–11 minutes, until edges are set but centers still look a touch soft. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to finish cooling. Enjoy these warm and peanut-buttery cookies with a glass of plant milk — pure cookie bliss! Maple Pecan Blondies Maple Pecan Blondies — chewy, nutty squares with warm maple flavor. Ingredients: 1/2 cup coconut oil, melted (or vegan butter) 3/4 cup pure maple syrup 1/4 cup brown sugar, packed 1/4 cup non-dairy milk (almond, oat, or soy) 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon fine sea salt 1 teaspoon ground cinnamon (optional) 3/4 cup chopped pecans, plus extra for topping 1/2 cup vegan white chocolate chips or dark chocolate chips (optional) How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving an overhang for easy removal. In a large bowl, whisk melted coconut oil, maple syrup, brown sugar, non-dairy milk, and vanilla until smooth. In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Stir the dry ingredients into the wet until just combined — don’t overmix. Fold in the chopped pecans and chocolate chips if using. Spread the batter evenly into the prepared pan and sprinkle extra pecans on top. Bake 22–28 minutes, until the edges are golden and a toothpick in the center comes out with moist crumbs (not wet batter). Cool completely in the pan on a wire rack, then lift out using the parchment and cut into squares. Enjoy these maple-sweet, pecan-packed blondies straight from the pan — they’re perfect with coffee or a scoop of vegan ice cream! Strawberry Shortcake With Coconut Whipped Cream Light, fruity strawberry shortcake topped with pillowy coconut whipped cream — a classic made vegan and irresistible. Ingredients: 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup coconut oil, solid (or vegan butter), chilled and cubed 3/4 cup non-dairy milk (almond, oat, soy), plus extra for brushing 1 teaspoon vanilla extract 1 tablespoon apple cider vinegar or lemon juice 1 pound fresh strawberries, hulled and sliced 2–3 tablespoons maple syrup or sugar (for macerating strawberries) 1 can (14 oz) full-fat coconut milk, chilled overnight 1–2 tablespoons powdered sugar (or maple syrup) for the coconut cream 1/2 teaspoon vanilla extract for the coconut cream How to Make: Preheat oven to 425°F (220°C) and line a baking sheet with parchment. In a large bowl, whisk flour, sugar, baking powder, and salt. Add chilled coconut oil cubes and cut in with a pastry cutter or fork until mixture resembles coarse crumbs. Stir non-dairy milk combined with vanilla and vinegar, then pour into dry ingredients and mix until just combined — don’t overwork the dough. Turn dough onto a lightly floured surface, pat to about 1-inch thickness, and use a round cutter (about 2.5–3 inches) to cut biscuits; re-shape scraps as needed. Place biscuits on the prepared sheet, brush tops lightly with non-dairy milk, and bake 12–15 minutes until golden brown. While biscuits bake, place sliced strawberries in a bowl, sprinkle with maple syrup or sugar, and toss; let macerate for at least 15 minutes to release juices. For the coconut whipped cream, open the chilled can of coconut milk and scoop out the solid cream into a chilled bowl (reserve the liquid for smoothies). Whip the coconut cream with powdered sugar and vanilla until light and fluffy. When biscuits are cool enough to handle, split them in half horizontally. Assemble: layer the bottom biscuit with a spoonful of macerated strawberries and some of their juices, add a generous dollop of coconut whipped cream, then top with the biscuit crown and more strawberries and cream. Serve immediately and enjoy the bright, creamy flavors. Finish with a warm shortcake and a cool dollop of coconut cream — pure summer on a plate! Matcha Green Tea Ice Cream Bright, creamy matcha ice cream that’s invigoratingly green and totally vegan. Ingredients: 2 cups full-fat canned coconut milk (well shaken) 1 cup unsweetened almond milk (or other plant milk) 3/4 cup coconut cream or vegan heavy cream substitute (optional for extra creaminess) 2/3 cup granulated sugar or coconut sugar 2 tablespoons matcha green tea powder (culinary grade) 1 tablespoon hot water (to bloom matcha) 1 teaspoon vanilla extract Pinch of fine sea salt How to Make: In a small bowl, whisk the matcha powder with the hot water until smooth and no lumps remain. In a medium saucepan, combine the coconut milk, almond milk, coconut cream (if using), sugar, and salt. Warm over medium heat, stirring, until the sugar dissolves and the mixture is hot but not boiling. Remove the pan from heat and whisk in the bloomed matcha and vanilla extract until evenly green and smooth. Taste and adjust sweetness if desired, stirring briefly to combine. Let the mixture cool to room temperature, then chill in the refrigerator for at least 2 hours, or until completely cold. Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes, until soft-serve consistency. Transfer the churned ice cream to a lidded container and freeze for 2–4 hours to firm up, or enjoy immediately for a softer texture. Scoop into bowls or cones, and garnish with a dusting of matcha, toasted coconut, or chopped pistachios if you like. Dig in and enjoy a creamy, vibrant scoop of vegan matcha bliss! Orange Olive Oil Cake Bright, zesty olive oil cake that’s moist, simple, and bursting with fresh orange flavor. Ingredients: 2 cups (250 g) all-purpose flour 1 cup (200 g) granulated sugar 1/2 cup (100 g) light brown sugar (packed) or an extra 1/2 cup granulated 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt Zest of 2 medium oranges (about 2 tablespoons) 1 cup (240 ml) freshly squeezed orange juice (from about 3–4 oranges) 3/4 cup (180 ml) extra-virgin olive oil (mild or medium fruity) 1 cup (240 ml) non-dairy milk (unsweetened almond, soy, oat, etc.) 1 tablespoon apple cider vinegar or white vinegar 1 teaspoon vanilla extract Optional glaze: 1 cup (120 g) powdered sugar mixed with 2–3 tablespoons orange juice and 1 teaspoon zest How to Make: Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and orange zest. In a separate bowl, mix orange juice, olive oil, non-dairy milk, vinegar, and vanilla until combined. Pour the wet ingredients into the dry and stir gently until just smooth — don’t overmix. Pour batter into the prepared pan and smooth the top with a spatula. Bake 35–45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely. If using glaze, whisk powdered sugar with orange juice and zest until pourable, then drizzle over the cooled cake. Slice and serve with extra orange zest or a dusting of powdered sugar if you like. Enjoy a slice with coffee or tea — moist, bright, and delightfully olive-oily! Dark Chocolate Pots De Crème Silky, indulgent dark chocolate pots de crème — all plant-based, rich, and surprisingly simple. Ingredients: 1 cup (240 ml) canned full-fat coconut milk (well shaken) 1 cup (240 ml) unsweetened almond milk (or other plant milk) 6 oz (170 g) dark chocolate (70% cocoa or higher), finely chopped 3 tbsp maple syrup (adjust to taste) 1 tbsp cornstarch (or arrowroot) dissolved in 2 tbsp cold almond milk 1 tsp vanilla extract Pinch of fine sea salt Optional toppings: coconut whipped cream, flaky sea salt, cocoa nibs, or fresh berries How to Make: In a small saucepan, warm the coconut milk and almond milk over medium heat until just steaming — don’t boil. Remove from heat and add the chopped dark chocolate. Let sit 1–2 minutes, then whisk until smooth and fully melted. Stir in the maple syrup, vanilla extract, and a pinch of sea salt. Return the pan to low heat. Whisk the dissolved cornstarch into the mixture and cook, stirring constantly, for 2–3 minutes until slightly thickened. Taste and adjust sweetness if needed, then remove from heat. Pour the mixture into 4 small ramekins or jars, leaving a little space at the top. Let cool to room temperature, then cover and chill in the refrigerator for at least 3 hours, or until set. Before serving, top with coconut whipped cream, a sprinkle of flaky sea salt, or berries if you like. Creamy, chocolatey, and totally decadent — enjoy every spoonful! Baked Apple Rose Galettes A delicate-looking, fully vegan apple rose galette that’s easier to make than it looks — flaky, fruity, and charming. Ingredients: 1 sheet vegan puff pastry (store-bought, thawed) or 1 batch vegan pie dough, rolled into a ~10–12 inch circle 2 large apples (e.g., Fuji or Honeycrisp) 2 tbsp lemon juice 3 tbsp maple syrup or agave (divided) 1 tsp ground cinnamon 1/8 tsp ground nutmeg (optional) 1 tbsp vegan butter or coconut oil, melted 1 tbsp all-purpose flour (for dusting) 1 tbsp apricot jam or other clear fruit jam (for glaze) Powdered sugar, for dusting (optional) How to Make: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Core the apples and slice them very thinly (about 1/8 inch). Leave the peel on for color. Toss the apple slices with lemon juice to prevent browning. Microwave or simmer the apple slices in a covered bowl with 1 tbsp maple syrup and a splash of water for 2–3 minutes until pliable, then drain any excess liquid. Roll out the puff pastry on a lightly floured surface into a roughly 10–12 inch circle. Transfer to the prepared sheet. Mix the cinnamon, nutmeg (if using), and remaining 2 tbsp maple syrup; brush the center of the pastry with half of the melted vegan butter and sprinkle the spice-syrup mix over the center leaving a 1–1.5 inch border. Arrange apple slices in concentric overlapping circles on the pastry, starting at the outer edge and working toward the center to form a rose shape. Trim any overly long slices. Fold the pastry border up and slightly over the base of the apples to create the galette rim, pressing gently so it holds. Brush the exposed pastry edge and apples with the remaining melted vegan butter. Bake for 25–30 minutes until the pastry is golden and the apples are tender. Warm the apricot jam with a teaspoon of water and brush over the apples as soon as the galette comes out of the oven to give a shiny glaze. Let cool 10 minutes, dust with powdered sugar if desired, slice, and serve. Enjoy your pretty-as-a-picture, warm vegan apple rose galette — perfect with a scoop of dairy-free ice cream or a cup of tea! Conclusion You’ve got a dozen-plus striking vegan desserts you can actually make, so pick one and get baking. Follow the recipes, measure carefully, and taste as you go. Swap ingredients if you must, but keep texture in mind. Chill when asked, rest dough when needed, and plate with simple garnishes. These treats will win over skeptics, feed a crowd, and teach you small cooking skills that stick. Try one this week and enjoy.