If you’re like me, you want cooking and baking to be easy, fast, and delicious. Ain’t nobody got time to spend five hours in the kitchen. We need dessert now!
These festive delights take barely any time to make, are easy to whip up, and will bring a smile to the face of even your most stubborn anti-vegan relative:
These are a piece of cake (pun intended)!
Step 1: Dump 1 box vegan cake mix and 1 can pumpkin purée into a bowl and mix well.
Step 2: Place cupcake liners in your favorite 12-cup muffin pan. Pour the batter into the cupcake liners, dividing evenly among the 12 cups.
Step 3: Bake according to the directions on the box.
This recipe needs only five ingredients and takes only five minutes to make. (It yields one serving.) Experiment by adding 1/2 cup ice, dairy-free chocolate sauce, or coconut-milk whipped cream.
Step 1: Add 1 ripe banana, 2 tablespoonfuls of peanut butter, 1 to 2 dates (pitted), and 1 tablespoonful of cacao powder to a blender.
Step 2: Slowly add 1 to 1 1/2 cups nondairy milk as you blend. (Add only enough for all the ingredients to come together.)
Step 1: Add 1 can pumpkin purée, 1 1/4 cups coconut milk, 1 cup sugar, 6 tablespoonfuls of cornstarch, 2 teaspoonfuls of vanilla, 1/2 teaspoonful of salt, 1 teaspoonful of cinnamon, 1/2 teaspoonful of ginger, 1/4 teaspoonful of nutmeg, and 1/4 teaspoonful of cloves to a large bowl and mix until well blended.
Step 2: Pour the mixture into a store-bought vegan pie crust.
Step 3: Bake for 1 hour at 250°F.
Step 4: Chill overnight.
Step 1: Add 3/4 cup frozen dark sweet cherries and a few frozen banana slices to a blender.
Step 2: Slowly add 6 tablespoonfuls of nondairy milk while blending. The mixture should be thick and creamy.
Step 3: Pour into a bowl and top with dairy-free whipped cream and fruit.
Step 1: Preheat the oven to 350°F and grease or place cupcake liners in your favorite 12-cup muffin pan.
Step 2: Add 1/2 cup pumpkin purée, 1 1/2 cups drained white beans, 1/4 cup pure maple syrup, 2 teaspoonfuls of pure vanilla extract, 2 1/2 tablespoonfuls of sugar, 1/2 cup quick oats, 1/4 cup almond butter,1/4 teaspoonful of salt, 1 3/4 teaspoonful of cinnamon, 3/4 teaspoonful of baking powder, and 1/8 teaspoonful of baking soda to a large bowl and blend until smooth.
Step 3: Spoon the batter into each cup, dividing evenly among the 12 cups.
Step 4: Bake for 20 minutes.
Step 5: Remove from the oven and let sit for 20 minutes to firm up. These are supposed to be fudgy and taste similar to pumpkin pie!
There ya have it! Five simple vegan dessert recipes that will make the whole family happy.