50+ Deliciously Easy Sunday Vegan Dessert Recipes to Bake

Sundays are made for relaxation, cozy moments, and of course, indulgent desserts.

If you’re looking for ways to sweeten your Sundays while keeping it plant-based, you’re in the right place!

Vegan desserts are not only delicious but also offer a healthier alternative without compromising on flavor.

Whether you’re hosting a Sunday gathering, treating yourself to a relaxing afternoon, or simply satisfying your sweet tooth, these 50+ Sunday vegan dessert recipes have something for everyone.

From rich chocolate tarts to light fruit crumbles, and creamy cheesecakes, these recipes will add a touch of sweetness to your weekend and leave you feeling good about your choices.

Let’s dive into a world of guilt-free indulgence!

50+ Deliciously Easy Sunday Vegan Dessert Recipes to Bake

These 50+ Sunday vegan dessert recipes are more than just treats; they’re a celebration of plant-based goodness.

Whether you’re looking for a simple dish or an elegant dessert, you’ll find something here that suits every taste and occasion.

Vegan desserts are perfect for any Sunday because they are as satisfying as they are wholesome.

With these recipes, you can enjoy classic sweets made without dairy or eggs, allowing everyone to indulge without any guilt.

So, why wait? Start baking, get creative with new flavors, and transform your Sunday into a day full of vegan sweetness.

Vegan Chocolate Avocado Mousse

This rich and creamy vegan chocolate avocado mousse is a perfect Sunday treat for anyone with a sweet tooth. The healthy fats from the avocado make it a decadent yet nutritious dessert, and the blend of cocoa and maple syrup creates a smooth, velvety texture. It’s quick to make, requiring no baking, and is both vegan and gluten-free.

• Ingredients:
  • 2 ripe avocados, peeled and pitted
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup maple syrup or agave syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup almond milk (or any plant-based milk)
  • Pinch of salt
  • 1/4 cup dark chocolate chips (optional for garnish)
• Instructions:
  1. In a blender or food processor, combine the ripe avocados, cocoa powder, maple syrup, vanilla extract, almond milk, and a pinch of salt.
  2. Blend on high until smooth and creamy. If the mousse is too thick, add a bit more almond milk to reach your desired consistency.
  3. Taste the mousse and adjust sweetness if needed by adding more maple syrup.
  4. Spoon the mousse into serving bowls or glasses and refrigerate for at least 1 hour before serving.
  5. Garnish with dark chocolate chips or a sprinkle of cocoa powder, and enjoy!

This vegan chocolate avocado mousse is the ultimate guilt-free indulgence for any occasion, especially on a cozy Sunday. It’s incredibly easy to prepare, requiring just a few simple ingredients. Whether you’re vegan, gluten-free, or just craving something chocolatey and rich, this mousse is sure to impress. The velvety texture combined with the deep chocolate flavor makes it an unforgettable dessert that anyone can enjoy!

Vegan Strawberry Shortcake

Vegan strawberry shortcake is a delightful, light, and refreshing dessert perfect for a Sunday gathering. This vegan version features fluffy almond flour biscuits topped with sweetened fresh strawberries and a dollop of dairy-free whipped cream. It’s a crowd-pleasing dessert that’s both vegan and gluten-free, making it suitable for all guests.

• Ingredients:
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup coconut sugar or maple sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, sliced
  • 2 tablespoons maple syrup (for the strawberries)
  • 1 cup coconut whipped cream (or any dairy-free whipped cream)
• Instructions:
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the almond flour, coconut flour, coconut sugar, baking powder, and salt.
  3. Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Stir until just combined, forming a dough.
  4. Divide the dough into 6 equal portions and shape them into small round biscuits. Place them on the prepared baking sheet.
  5. Bake for 15-20 minutes, or until the biscuits are lightly golden brown.
  6. While the biscuits bake, prepare the strawberries. In a small bowl, mix the sliced strawberries with maple syrup and let them sit for 10-15 minutes to release their juices.
  7. Once the biscuits have cooled slightly, slice each biscuit in half. Layer the bottom half of each biscuit with the strawberries, then top with a generous dollop of coconut whipped cream.
  8. Place the top half of the biscuit on top and garnish with extra whipped cream and fresh strawberries.

This vegan strawberry shortcake is the perfect way to celebrate a sunny Sunday afternoon. The almond flour biscuits are soft, slightly crumbly, and pair wonderfully with the sweet, juicy strawberries and fluffy whipped cream. This dessert is not only vegan but also gluten-free, making it accessible to everyone. It’s a beautiful, fresh, and indulgent way to end any meal, offering both health-conscious ingredients and a delicious taste that everyone will love.

Vegan Banana Bread with Walnuts

This moist and flavorful vegan banana bread with walnuts is a fantastic Sunday dessert that’s full of natural sweetness and wholesome ingredients. The overripe bananas provide a rich, sweet base, while the addition of walnuts gives a satisfying crunch. It’s a simple recipe that yields a comforting treat for your family and guests to enjoy.

• Ingredients:
  • 3 ripe bananas, mashed
  • 1/2 cup coconut sugar or brown sugar
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 1/4 cup almond milk (or any plant-based milk)
• Instructions:
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan with oil or line it with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Add the coconut sugar, applesauce, and vanilla extract to the mashed bananas, stirring to combine.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the walnuts and almond milk, ensuring the batter is smooth and thick.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Vegan banana bread with walnuts is a classic dessert that’s both comforting and satisfying. The combination of ripe bananas, warming cinnamon, and crunchy walnuts makes this loaf an irresistible treat. Not only is it easy to make, but it’s also packed with wholesome ingredients that can be enjoyed guilt-free. Whether for brunch, dessert, or as a snack, this banana bread is the perfect choice for a cozy Sunday at home with family and friends. Enjoy a slice with a hot cup of tea or coffee for the ultimate treat!

Vegan Coconut Macaroons

Vegan coconut macaroons are an irresistible, chewy, and crispy dessert that is naturally sweet and gluten-free. These coconut delights are made with shredded coconut, almond flour, and a touch of maple syrup, all perfectly bound together and baked to golden perfection. They are simple to make and ideal for any Sunday dessert table.

• Ingredients:
  • 2 1/2 cups unsweetened shredded coconut
  • 1/2 cup almond flour
  • 1/4 cup maple syrup or agave syrup
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup aquafaba (liquid from canned chickpeas) or flax egg (1 tablespoon flax meal mixed with 3 tablespoons water)
  • 1/4 cup dark chocolate chips (optional, for dipping)
• Instructions:
  1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the shredded coconut, almond flour, maple syrup, vanilla extract, and salt.
  3. Add the aquafaba (or flax egg) to the mixture and stir until well combined. The mixture should be moist but hold its shape when pressed together.
  4. Scoop about 1 tablespoon of the coconut mixture and form it into a small mound on the baking sheet. Repeat with the remaining mixture, spacing each macaroon about 1 inch apart.
  5. Bake for 18-20 minutes, or until the macaroons are golden brown on the edges.
  6. Optional: Once the macaroons have cooled, dip the bottom of each macaroon into melted dark chocolate for an extra indulgent touch.
  7. Allow the chocolate to set before serving.

These vegan coconut macaroons are a simple yet delicious treat that are perfect for any occasion, especially a relaxed Sunday afternoon. The natural sweetness of coconut paired with the crisp, chewy texture makes them an irresistible snack. Plus, they are entirely gluten-free and easily customizable with or without the chocolate dip. These macaroons are a wonderful dessert option to share with friends or family, and they keep well in an airtight container for a few days.

Vegan Lemon Blueberry Cheesecake

A light, tangy, and sweet vegan lemon blueberry cheesecake is a stunning and refreshing dessert that brings together the perfect balance of citrus and berry flavors. This no-bake cheesecake uses cashews for a creamy filling, coconut oil for richness, and a zesty lemon twist. Topped with fresh blueberries, it’s a gorgeous dessert perfect for a Sunday gathering.

• Ingredients:
  • For the crust:
    • 1 cup almonds (or any preferred nut)
    • 1/2 cup pitted dates
    • 1 tablespoon coconut oil, melted
    • Pinch of salt
  • For the filling:
    • 2 cups raw cashews, soaked for 4 hours or overnight
    • 1/4 cup coconut milk (or other plant-based milk)
    • 1/4 cup maple syrup or agave syrup
    • 1/4 cup coconut oil, melted
    • Juice of 1 lemon
    • Zest of 1 lemon
    • 1 teaspoon vanilla extract
  • For the topping:
    • 1 cup fresh blueberries
    • 2 tablespoons maple syrup
• Instructions:
  1. In a food processor, combine the almonds, dates, melted coconut oil, and a pinch of salt. Process until the mixture forms a sticky dough. Press this mixture into the bottom of a springform pan, creating an even layer. Place it in the freezer to set while you prepare the filling.
  2. Drain and rinse the soaked cashews, then place them in a high-speed blender with the coconut milk, maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
  3. Pour the cashew mixture over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
  4. For the topping, gently heat the fresh blueberries and maple syrup in a small saucepan over low heat for 5-7 minutes, until the blueberries release their juices and the mixture thickens.
  5. Once the cheesecake has set, spoon the blueberry topping over the cheesecake before serving.

This vegan lemon blueberry cheesecake is the epitome of light and refreshing, making it an excellent choice for a Sunday dessert. The tangy lemon flavor paired with the natural sweetness of the blueberries creates a perfect balance of flavors, while the creamy cashew-based filling gives the cheesecake its velvety texture. It’s a stunning dessert that’s both dairy-free and gluten-free, sure to impress anyone at your table. Whether served at a family gathering or enjoyed as a personal treat, this cheesecake is a memorable dessert that’s perfect for any occasion.

Vegan Chocolate Peanut Butter Cups

Vegan chocolate peanut butter cups are a classic indulgence made healthier with plant-based ingredients. The combination of creamy peanut butter filling and rich dark chocolate creates an irresistible treat. These no-bake cups are quick and easy to prepare, making them a fantastic Sunday dessert to satisfy your chocolate cravings.

• Ingredients:
  • 1 cup natural peanut butter (or any nut butter)
  • 2 tablespoons maple syrup or agave syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups dairy-free dark chocolate chips
  • 1 tablespoon coconut oil
• Instructions:
  1. Line a muffin tin with paper liners.
  2. In a small bowl, mix together the peanut butter, maple syrup, vanilla extract, and salt until smooth and combined.
  3. Melt the dark chocolate chips and coconut oil together in a heatproof bowl over a double boiler or in the microwave, stirring until smooth.
  4. Spoon about 1 tablespoon of melted chocolate into the bottom of each muffin cup and spread it to cover the bottom evenly. Place the muffin tin in the freezer for about 10 minutes to set the chocolate.
  5. Once the chocolate is firm, spoon about 1 tablespoon of the peanut butter mixture into each cup and press it down gently. Top with another tablespoon of melted chocolate, spreading it evenly over the peanut butter.
  6. Place the peanut butter cups back in the freezer for 20-30 minutes to fully set.
  7. Remove from the muffin tin, and store the cups in an airtight container in the fridge.

These vegan chocolate peanut butter cups are a perfect combination of sweet, salty, and rich flavors, making them the ideal Sunday dessert for any chocolate lover. With just a few simple ingredients, these cups are easy to prepare and offer a satisfying treat that’s both vegan and gluten-free. The no-bake method makes them an ideal quick fix for when you’re craving something indulgent. Whether you make them for a special occasion or just as a Sunday treat, these peanut butter cups are sure to be a hit.

Vegan Apple Cinnamon Crumble

A warm and comforting vegan apple cinnamon crumble is the perfect Sunday dessert, combining tender, spiced apples with a buttery, crunchy crumble topping. This dessert is naturally sweetened with maple syrup and offers a wholesome twist by using oats and almond flour in the crumble. It’s an easy-to-make, cozy treat that’s ideal for chilly afternoons.

• Ingredients:
  • For the filling:
    • 4 medium apples, peeled, cored, and sliced
    • 2 tablespoons maple syrup
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon lemon juice
    • 1 tablespoon cornstarch (optional, for thickening)
  • For the crumble topping:
    • 1 cup rolled oats
    • 1/2 cup almond flour
    • 1/4 cup coconut sugar or brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 cup coconut oil, melted
    • Pinch of salt
• Instructions:
  1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
  2. In a large bowl, combine the sliced apples with maple syrup, cinnamon, nutmeg, lemon juice, and cornstarch (if using). Stir to coat the apples evenly, then transfer them to the prepared baking dish.
  3. In a separate bowl, prepare the crumble topping by mixing the oats, almond flour, coconut sugar, cinnamon, ginger, and salt. Stir in the melted coconut oil until the mixture becomes crumbly.
  4. Sprinkle the crumble topping evenly over the apple mixture in the baking dish.
  5. Bake for 30-35 minutes, or until the topping is golden brown and the apples are tender.
  6. Let the crumble cool for a few minutes before serving. Optionally, serve with dairy-free vanilla ice cream or coconut whipped cream.

This vegan apple cinnamon crumble is a heartwarming dessert that celebrates the flavors of fall, making it an excellent Sunday treat. The combination of sweet apples, warm cinnamon, and a crunchy, oat-based topping is both satisfying and comforting. Not only is it easy to prepare, but it’s also customizable, with the option to add nuts or dried fruit to the topping. Whether enjoyed as an afternoon snack or a light after-dinner treat, this crumble is sure to become a favorite in your vegan dessert repertoire.

Vegan Pumpkin Pie Bars

Vegan pumpkin pie bars offer all the classic flavors of pumpkin pie in a fun, handheld form. With a creamy, spiced pumpkin filling on top of a buttery, crumbly graham cracker crust, these bars are perfect for any occasion, especially for a cozy Sunday treat. The recipe is entirely dairy-free, making it a great option for vegans and those with lactose intolerances.

• Ingredients:
  • For the crust:
    • 1 1/2 cups graham cracker crumbs (use gluten-free crackers if needed)
    • 1/4 cup coconut sugar or brown sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 cup coconut oil, melted
  • For the filling:
    • 1 can (15 oz) pumpkin puree
    • 1/2 cup full-fat coconut milk (or any plant-based milk)
    • 1/4 cup maple syrup
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 2 tablespoons cornstarch or arrowroot powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon vanilla extract
• Instructions:
  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
  2. To make the crust, combine the graham cracker crumbs, coconut sugar, cinnamon, and melted coconut oil in a bowl. Stir until the mixture is evenly coated. Press it into the bottom of the prepared baking dish, creating an even layer.
  3. Bake the crust for 8-10 minutes, then remove it from the oven and set it aside to cool slightly.
  4. For the filling, whisk together the pumpkin puree, coconut milk, maple syrup, spices, cornstarch, salt, and vanilla extract in a large mixing bowl.
  5. Pour the pumpkin mixture over the cooled crust and spread it evenly with a spatula.
  6. Bake for 30-35 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
  7. Allow the bars to cool completely, then refrigerate for at least 2 hours to fully set.
  8. Cut into squares and serve chilled. Optionally, top with whipped coconut cream or chopped pecans.

These vegan pumpkin pie bars offer all the rich, spiced flavor of traditional pumpkin pie, with a smoother, more portable twist. The creamy pumpkin filling pairs perfectly with the sweet, crunchy graham cracker crust, making each bite a delightful experience. Whether you’re celebrating fall or simply craving something sweet on a Sunday afternoon, these bars are a crowd-pleasing dessert that’s easy to make and enjoy. They can be made ahead of time and kept refrigerated for a few days, making them an ideal treat to prepare for a Sunday gathering.

Vegan Chocolate Lava Cake

A decadent vegan chocolate lava cake is a rich and indulgent dessert that features a molten, gooey center surrounded by a soft, fluffy outer layer. This vegan version uses plant-based ingredients without sacrificing flavor or texture. The perfect combination of chocolate and gooeyness, these lava cakes are ideal for a special Sunday treat.

• Ingredients:
  • 1/2 cup dairy-free dark chocolate chips
  • 1/4 cup coconut oil or vegetable oil
  • 1/4 cup coconut sugar or brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flour (use all-purpose or gluten-free flour)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Vegan butter, for greasing ramekins
• Instructions:
  1. Preheat your oven to 425°F (220°C) and grease two small ramekins with vegan butter.
  2. In a heatproof bowl, melt the chocolate chips and coconut oil together by placing the bowl over a pot of simmering water (double boiler method) or microwaving in short bursts, stirring in between.
  3. Once the chocolate has melted, stir in the coconut sugar, applesauce, flour, baking powder, vanilla extract, and a pinch of salt. Mix until smooth and well combined.
  4. Divide the batter evenly between the two greased ramekins.
  5. Bake the cakes for 10-12 minutes, or until the edges are firm but the center is still soft. The tops should look set but may still jiggle slightly when gently shaken.
  6. Let the cakes cool for a minute, then carefully invert them onto serving plates. You can top them with powdered sugar, fresh berries, or a scoop of dairy-free vanilla ice cream.

These vegan chocolate lava cakes are a truly indulgent dessert that will impress anyone who loves a rich, gooey chocolate treat. With their molten centers and decadent flavor, they make for the perfect Sunday dessert when you want something special. The easy preparation and minimal ingredients make them an accessible treat, while the surprise chocolate center ensures every bite is a moment of pure bliss. Perfect for a date night or a special gathering, these lava cakes are sure to become a new favorite in your vegan dessert collection.

Vegan Lemon Poppy Seed Cake

This vegan lemon poppy seed cake is a refreshing and light dessert perfect for Sunday gatherings or afternoon tea. The tangy lemon flavor pairs beautifully with the subtle crunch of poppy seeds, creating a moist and airy cake. It’s topped with a simple glaze for an extra burst of citrus. This cake is not only vegan but also a great option for those seeking a dairy-free and egg-free dessert.

• Ingredients:
  • For the cake:
    • 1 1/2 cups all-purpose flour
    • 1/2 cup coconut sugar or granulated sugar
    • 2 tablespoons poppy seeds
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsweetened applesauce
    • 1/2 cup almond milk (or other plant-based milk)
    • 1/4 cup coconut oil, melted
    • Zest and juice of 2 lemons
    • 1 teaspoon vanilla extract
  • For the glaze:
    • 1/4 cup powdered sugar
    • 1-2 tablespoons lemon juice
• Instructions:
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, coconut sugar, poppy seeds, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the applesauce, almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  8. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake before serving.

This vegan lemon poppy seed cake is the ideal dessert for anyone craving something bright and citrusy. Its light, airy texture and zesty flavor make it a delightful treat for any Sunday afternoon or as a refreshing addition to a brunch spread. The simple glaze adds an extra layer of sweetness that complements the tangy lemon, while the poppy seeds provide a pleasant crunch in every bite. Perfectly suited for vegan diets, this cake is also an easy option for those looking for a gluten-free alternative (simply substitute the flour). Serve it with a cup of tea or coffee, and it’s sure to impress your guests.

Vegan Chocolate Mint Tart

This rich and indulgent vegan chocolate mint tart combines the deep flavors of dark chocolate with a refreshing mint filling, all encased in a buttery, crumbly crust. It’s an elegant dessert that’s perfect for a Sunday treat, offering a combination of bold chocolate and a cool minty finish. The recipe is simple yet impressive, making it a great choice for entertaining or for when you want to indulge in something luxurious.

• Ingredients:
  • For the crust:
    • 1 1/2 cups almond flour
    • 2 tablespoons cocoa powder
    • 3 tablespoons maple syrup
    • 1/4 teaspoon salt
    • 1/4 cup coconut oil, melted
  • For the mint filling:
    • 1 cup full-fat coconut milk
    • 1/4 cup maple syrup
    • 1 teaspoon peppermint extract
    • 1/4 teaspoon vanilla extract
    • Pinch of salt
  • For the chocolate ganache:
    • 1 cup dairy-free dark chocolate chips
    • 1/2 cup full-fat coconut milk
• Instructions:
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan.
  2. To make the crust, combine the almond flour, cocoa powder, maple syrup, salt, and melted coconut oil in a bowl. Stir until the mixture forms a dough.
  3. Press the dough evenly into the bottom and sides of the tart pan. Bake for 10-12 minutes, or until the crust is firm. Remove from the oven and let it cool completely.
  4. For the mint filling, combine the coconut milk and maple syrup in a saucepan over medium heat. Stir until heated through, then add the peppermint extract, vanilla extract, and salt. Remove from the heat and let it cool slightly.
  5. Pour the mint filling into the cooled crust and spread it out evenly. Refrigerate for at least 1 hour to set.
  6. For the chocolate ganache, heat the coconut milk in a small saucepan until it begins to simmer. Remove from the heat and add the chocolate chips. Stir until smooth and melted.
  7. Pour the ganache over the mint filling and spread it evenly. Refrigerate the tart for another 2 hours, or until the ganache is set.
  8. Slice and serve chilled, garnished with fresh mint leaves if desired.

This vegan chocolate mint tart is an irresistible combination of creamy mint filling and rich chocolate ganache, making it the perfect dessert for a Sunday celebration or dinner party. The buttery almond flour crust provides a satisfying crunch that contrasts beautifully with the smooth, indulgent filling. With its refreshing mint flavor and deep chocolate notes, this tart is a sophisticated and indulgent treat that will leave your guests asking for more. Plus, it’s completely dairy-free, making it a great option for those with dietary restrictions.

Vegan Strawberry Shortcake

Vegan strawberry shortcake is a timeless, light dessert that highlights the sweetness of fresh strawberries and a fluffy biscuit base, all topped off with dairy-free whipped cream. This classic dessert is made with simple plant-based ingredients that do not compromise on flavor or texture. It’s the perfect Sunday treat, offering a combination of tender biscuit layers and juicy berries.

• Ingredients:
  • For the biscuits:
    • 1 1/2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/4 cup coconut sugar
    • 1/4 teaspoon salt
    • 1/4 cup coconut oil, chilled and cut into small pieces
    • 1/2 cup almond milk (or other plant-based milk)
  • For the strawberry topping:
    • 2 cups fresh strawberries, hulled and sliced
    • 2 tablespoons maple syrup
    • 1 teaspoon lemon juice
  • For the whipped cream:
    • 1 can full-fat coconut milk, chilled overnight
    • 1-2 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract
• Instructions:
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, coconut sugar, and salt.
  3. Add the chilled coconut oil to the dry ingredients and use a pastry cutter or your hands to work the oil into the flour until the mixture resembles coarse crumbs.
  4. Pour in the almond milk and stir until just combined. Do not overmix.
  5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a round cutter to cut out biscuits and place them on the prepared baking sheet.
  6. Bake the biscuits for 12-15 minutes, or until they are golden brown. Remove from the oven and let them cool slightly.
  7. To make the strawberry topping, combine the sliced strawberries, maple syrup, and lemon juice in a bowl. Let the strawberries sit for 15-20 minutes to release their juices.
  8. For the whipped cream, scoop the solidified coconut cream from the chilled coconut milk can and whip it with powdered sugar and vanilla extract until light and fluffy.
  9. To assemble, split the biscuits in half. Layer the bottom half with strawberries, top with whipped cream, and then place the other half of the biscuit on top. Serve immediately.

This vegan strawberry shortcake is a delightful dessert that is both simple and elegant. The fluffy, tender biscuits provide the perfect base for the sweet, juicy strawberries and the light, creamy whipped coconut topping. With fresh ingredients and easy preparation, this dessert captures the essence of summer, making it a wonderful Sunday treat. Whether you’re entertaining or just indulging in a sweet afternoon snack, this vegan version of strawberry shortcake is sure to become a seasonal favorite.

Vegan Peach Cobbler

Vegan peach cobbler is a warm, comforting dessert that brings together juicy, tender peaches with a soft, biscuit-like topping. It’s the ideal treat for a Sunday afternoon, especially when peaches are in season. This simple recipe is made with plant-based ingredients, ensuring a delicious and satisfying experience without any dairy or eggs. Served warm with a scoop of vegan vanilla ice cream or dairy-free whipped cream, this dessert is a true crowd-pleaser.

• Ingredients:
  • For the peach filling:
    • 4 cups fresh or frozen peaches, sliced
    • 1/4 cup maple syrup
    • 1 tablespoon lemon juice
    • 1 tablespoon cornstarch
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • Pinch of salt
  • For the cobbler topping:
    • 1 cup all-purpose flour
    • 1/4 cup coconut sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/4 cup coconut oil, melted
    • 1/2 cup almond milk (or other plant-based milk)
    • 1 teaspoon vanilla extract
• Instructions:
  1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
  2. In a large bowl, mix the sliced peaches, maple syrup, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Stir until the peaches are evenly coated. Pour the peach mixture into the prepared baking dish.
  3. In another bowl, whisk together the flour, coconut sugar, baking powder, and salt for the cobbler topping.
  4. Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients, and stir until just combined. The batter will be thick.
  5. Drop spoonfuls of the batter over the peach mixture, covering the top as much as possible.
  6. Bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling.
  7. Let the cobbler cool for 10 minutes before serving.

This vegan peach cobbler is the ultimate comfort food, offering a combination of tender, sweet peaches with a crumbly, golden biscuit topping. It’s an easy dessert to prepare and can be made with fresh or frozen peaches, making it suitable for year-round enjoyment. The warm, spiced flavors make this a perfect dessert for cooler months, though it’s also refreshing in the summer. For an extra special touch, serve it with a scoop of vegan ice cream or whipped cream. This peach cobbler will quickly become a favorite at any Sunday gathering.

Vegan Chocolate Raspberry Tart

A decadent dessert that combines the rich, smooth flavor of chocolate with the tartness of fresh raspberries, this vegan chocolate raspberry tart is a true indulgence. The crispy, buttery crust and silky chocolate ganache filling make this tart irresistible. It’s an elegant dessert that’s perfect for special occasions or a Sunday afternoon treat, and it’s completely dairy-free and egg-free.

• Ingredients:
  • For the crust:
    • 1 1/2 cups almond flour
    • 1/2 cup oat flour
    • 1/4 cup coconut sugar
    • 1/4 teaspoon salt
    • 1/4 cup coconut oil, melted
  • For the filling:
    • 1 cup dairy-free dark chocolate chips
    • 1/2 cup full-fat coconut milk
    • 1 teaspoon vanilla extract
    • Pinch of salt
  • For the topping:
    • 1 cup fresh raspberries
    • 1 tablespoon maple syrup (optional)
• Instructions:
  1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch tart pan.
  2. For the crust, combine the almond flour, oat flour, coconut sugar, and salt in a bowl. Add the melted coconut oil and mix until the dough forms.
  3. Press the dough evenly into the tart pan, covering the bottom and sides. Bake for 10-12 minutes, or until the crust is lightly golden.
  4. For the filling, heat the coconut milk in a saucepan over medium heat until it just starts to simmer.
  5. Pour the hot coconut milk over the chocolate chips and stir until smooth and melted. Add the vanilla extract and a pinch of salt, and mix to combine.
  6. Pour the chocolate filling into the cooled crust and smooth the top with a spatula. Refrigerate for at least 2 hours to set.
  7. Once the tart is set, top it with fresh raspberries and drizzle with maple syrup if desired.

The vegan chocolate raspberry tart is a luxurious dessert with a perfect balance of sweet and tart flavors. The almond and oat flour crust offers a satisfying crunch, while the velvety chocolate ganache filling melts in your mouth. The fresh raspberries on top add a burst of tangy freshness, elevating the entire dessert. This tart is a showstopper for any occasion and is sure to impress guests with its rich, elegant flavors. Vegan or not, this dessert is an unforgettable treat for any Sunday indulgence.

Vegan Apple Cinnamon Crumble

Vegan apple cinnamon crumble is a warm, comforting dessert that pairs tender, spiced apples with a sweet, crumbly topping. The perfect dessert for fall, this crumble is naturally sweetened and made with plant-based ingredients, ensuring a vegan-friendly treat without sacrificing flavor. It’s a cozy, satisfying dessert that will make your Sunday even sweeter.

• Ingredients:
  • For the filling:
    • 4 cups apples, peeled and sliced
    • 1/4 cup maple syrup
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1 tablespoon lemon juice
    • 1 tablespoon cornstarch
  • For the crumble topping:
    • 1 cup rolled oats
    • 1/2 cup almond flour
    • 1/4 cup coconut sugar
    • 1/4 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/4 cup coconut oil, melted
    • 2 tablespoons maple syrup
• Instructions:
  1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
  2. For the filling, combine the apples, maple syrup, cinnamon, nutmeg, lemon juice, and cornstarch in a bowl. Stir until the apples are well coated, then pour the mixture into the prepared baking dish.
  3. For the crumble topping, mix the oats, almond flour, coconut sugar, salt, and cinnamon in a bowl. Add the melted coconut oil and maple syrup, and stir until the mixture becomes crumbly.
  4. Sprinkle the crumble topping evenly over the apple filling.
  5. Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender.
  6. Allow the crumble to cool for 10 minutes before serving.

This vegan apple cinnamon crumble is the perfect fall dessert, with its warm, spiced apple filling and buttery, crunchy topping. It’s a dessert that feels like a cozy hug in a bowl, making it the ideal choice for a Sunday treat. The apples are tender and sweet, while the crumble topping adds a satisfying crunch, making every bite a perfect balance of flavors and textures. Enjoy it warm with a dollop of vegan whipped cream or a scoop of dairy-free ice cream for the ultimate indulgence. This dessert is simple yet satisfying and will quickly become a go-to favorite for any occasion.

Note: More recipes are coming soon!