Introduction
Easter is just around the corner and it’s time to start planning your menu. If you’re looking for some delicious vegan dessert ideas, then you’ve come to the right place. Whether you’re vegan or not, these vegan Easter dessert recipes are sure to satisfy your sweet tooth. Plus, they’re easy to make and use simple ingredients that you probably already have in your pantry.
Recipe 1: Vegan Carrot Cake
Carrot cake is a classic Easter dessert, and this vegan version is just as delicious as the original. This recipe is easy to make and uses simple ingredients that you probably already have in your pantry.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup unsweetened applesauce
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (180°C) and grease a 9-inch cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mix together the applesauce, brown sugar, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the grated carrots and chopped walnuts (if using).
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing and serving.
Nutritional Information:
- Serving Size: 1 slice
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 3g
Cooking Time:
35-40 minutes
Equipment:
- 9-inch cake pan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Serving Suggestions:
Top with vegan cream cheese frosting and chopped walnuts.
Variations:
Use gluten-free flour to make this recipe gluten-free.
Substitutions:
- You can use maple syrup instead of brown sugar.
- You can use coconut oil or melted vegan butter instead of vegetable oil.
- You can use pecans or almonds instead of walnuts.
Storage:
Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Tips:
- Make sure to grate your carrots finely so that they cook evenly in the cake.
- If you don’t have applesauce, you can use mashed bananas instead.
- If you want to make cupcakes instead of a cake, reduce the baking time to 20-25 minutes.
Frequently Asked Questions:
- Can I make this recipe without nuts?
- Can I use a different type of oil?
- Can I use a different type of sugar?
Yes, you can leave out the walnuts if you prefer.
Yes, you can use any neutral-tasting oil in this recipe.
Yes, you can use any type of granulated sugar in this recipe.
Recipe 2: Vegan Chocolate Peanut Butter Eggs
No Easter is complete without chocolate eggs, and this vegan version is sure to satisfy your sweet tooth. These chocolate peanut butter eggs are easy to make and use simple ingredients that you probably already have in your pantry.
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 tbsp vegan butter, softened
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 cups vegan chocolate chips
- 2 tbsp coconut oil
Instructions:
- In a bowl, mix together the peanut butter, powdered sugar, vegan butter, vanilla extract, and salt until smooth.
- Shape the mixture into small egg shapes and place them on a parchment-lined baking sheet.
- Place the baking sheet in the freezer for 30 minutes to firm up the eggs.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring after each interval, until smooth.
- Dip each egg into the melted chocolate and use a fork to remove it, tapping off any excess chocolate.
- Place the chocolate-covered eggs back on the parchment-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.
- Enjoy!
Nutritional Information:
- Serving Size: 1 egg
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrates: 7g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 3g
Cooking Time:
30 minutes
Equipment:
- Mixing bowl
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork
Serving Suggestions:
Enjoy these chocolate peanut butter eggs on their own, or with a glass of almond milk.
Variations:
You can use any type of nut butter in place of peanut butter.
Substitutions:
- You can use almond flour or coconut sugar instead of powdered sugar.
- You can use coconut butter or vegan shortening instead of vegan butter.
- You can use dark chocolate or white chocolate chips instead of vegan chocolate chips.
- You can use any type of oil in place of coconut oil.
Storage:
Store leftover chocolate peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks.
Tips:
- Make sure to freeze the peanut butter mixture before dipping it in chocolate to make it easier to handle.
- If you don’t have a microwave, you can melt the chocolate and coconut oil in a double boiler.
- You can sprinkle the chocolate-covered eggs with sea salt or chopped nuts for added flavor.
Frequently Asked Questions:
- Can I make this recipe with almond butter?
- Can I use regular butter instead of vegan butter?
- Can I use milk chocolate instead of dark chocolate?
Yes, you can use any type of nut butter in this recipe.
Yes, you can use regular butter if you’re not vegan.
Yes, you can use any type of chocolate you prefer.
Summary
These vegan Easter dessert recipes are