There is something about the flavor combination lemon-coconut that just takes me to a happy, sunshiney place! These delectable lemon coconut bites are a perfect summer snack! And the best part? They are super easy! While many energy bites require us to grind toasted nuts, or use food processor etc we skip all that by using nut flours that already come ground finely. In our case almond flour and coconut flour. Just add everything to a bowl, mix and shape!

I love how the almond flour gives these an almost marzipan-like texture. Lemon juice and zest are added for that fresh zing while maple syrup lends these the perfect sweetness.

Why this recipe works!

• Just 6 ingredients and 1 bowl
• No food processor or blender needed
• zesty springy amazing flavor
• versatile. Change flavors to preference!
• no refined sugar or refined oil.

More small bites:

• Pumpkin Snack Bites
• Coconut Caramel Energy Balls
• Vegan Pizza Snack Bites
• Mojito Energy Balls
• Blueberry Muffin Energy Bites

Continue reading: Lemon Coconut Energy Bites 1 Bowl Grain-free

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These amazing, fudgy vegan almond butter blondies only take 15 minutes to whip up in one bowl. After mixing, you just pour them into a baking pan and bake to perfection.

This blondies recipe is lightly sweetened, fudgy, and buttery, with flavors of vanilla and cinnamon. Use other flours or gluten-free flour blend of choice. If you are using a whole grain flour to replace the white flour in this recipe, add 1 to 2 tablespoons less than the mentioned quantity, and add more only if the mixture is too wet. 

Not only are almond butter blondies delicious and easy to make, the batter is free from added refined oil! If you want to make them completely oil-free, use cacao nibs in place of the chocolate chips.

They’re also refined sugar-free, since we sweeten these blondies with coconut sugar, which gives them such a nice flavor.

Why You’ll Love Almond Butter Blondies

• crisp, butter, and fudgy with flavors of cinnamon and vanilla
• lots of decadent chocolate chips
• one-bowl batter takes only 15 minutes to mix
• easy to make soy-free and even nut-free

Continue reading: Vegan Almond Butter Blondies with Chocolate Chips (1 bowl, soy-free, nut-free option)

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You guys know that I don’t really like overly sugary cakes or overly sugary frosting. So For this lemon cake, the frosting is based on my no-cook lemon pudding. It uses cashews and coconut cream and then just a bit of sugar for the sweetness and loads of lemon to give it that zingy flavor. This mousse like lemon cream frosting takes this cake to heavenly moist zesty state!

We make this simple lemon cake batter that has mild lemon flavor. Then layer it with the exquisitely lemony cream, to make this perfectly zesty Spring cake! This can easily be a birthday or event cake. Decorate with fresh lemon and zest or edible flowers!

You can bake one cake or two cakes. If you make one cake, just slice it in half, then assemble the cake with the lemon frosting and let it set. Then, you just even out the edges of the frosting and top it however you like, and then your cake is ready to serve. The lemon juice in the cake can tend to brown the cake edges , so if you’d like less browning, omit the juice and add more zest.

The lemon cake itself is moist and fluffy, and I even offer a gluten-free option, in case you need it. It’s a very simple batter that’s easy to make.

The cake batter comes together in one bowl, and you make the lemony cream in the blender, so there’s not a ton of cleanup.

If you let the lemon cream chill for a bit, it starts thickens to a frosting consistency and you can use it like one! You can also just pour the cream over the cake in a cake pan, let it chill to set for a quicker cake.

Why You’ll Love this Vegan Lemon Cake

• moist, fluffy cake with lovely lemon flavor
• fluffy, lemony mouse-like frosting
• 1 bowl batter
• you make the frosting in the blender!
• easily made nut-free, soy-free, or gluten-free

Continue reading: Vegan Lemon Cream Cake (soy-free, nut-free, gluten-free options)

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These are super refreshing scones that come together in just one bowl. We use some chilled coconut cream to add the flaky texture. They are perfectly flaky without using any butter or oil, but if you want to add some, you can go ahead and add some to the dough, for extra buttery, extra flaky scones.

To make these lower fat, see my low-fat apple cinnamon scones, which are also oil-free. Follow the process for the wet ingredients from there.

Change up the berries to use seasonal berries of choice. Make orange cranberry or other combination scone. Add in some poppyseeds for lemon poppyseed scones!

No matter what variation you choose, lemon blueberry scones are going to be a new favorite breakfast, brunch, or snack. They are so easy to make, perfect for spring or any season, and vibrant and delicious! Drizzle with your favorite icing!

Why You’ll Love Lemon Blueberry Scones

• flaky, buttery scones with no added butter or oil!
• zesty lemon and sweet blueberries in crisp, flaky scone form
• drizzle topping adds even more vibrant, lemony flavor
• one bowl, oil-free recipe
• easily made gluten-free, soy-free, nut-free, and even low fat!

Continue reading: Lemon Blueberry Scones (oil-free. gluten-free option)

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After all the Baklava inspired recipes I had to make the real deal. Baklava is a decadent and  sweet treat. Traditional baklava is not vegan as it uses butter and honey. I changed it up with some vegan butter and and a sticky lemon syrup made with maple syrup!

This vegan version of baklava is made with layers of sweet filo and chopped nuts, all covered in a sweet syrup! we also add dates to the nut filling since our syrup is not very sweet. We add less sweetener than in traditional baklava recipes. This is a simple yet showstopping dessert guaranteed to impress!

Baklava has many variations and flavors. I use  a blend of nuts and some lemon zest for that decadent and refreshing flavor! If you want, add some rose water to the syrup but be careful as a little goes a long way.

The texture is flaky, soft, buttery, with some added crunch from the crisp filo and nuts. It’s sweet and with a hint of lemon and cinnamon without any flavor being overpowering.

What is phyllo pastry?

Many people are unaware that phyllo dough and filo pastry is actually vegan. There are no eggs or dairy used.

The number of Phyllo sheets needed depends on the size of your pan. I used an 8×8 inch glass pan and needed 24 sheets of that size. The phyllo bundle that  I had had 18 sheets but they were larger sheets and I could cut out of them.

More vegan desserts with nuts:

• Vegan Pistachio Cookie Recipe
• Hazelnut Brownies
• Oatmeal Walnut Chocolate Chunk Cookies
• Vegan Almond Halwa
• Vegan Snickers Peanut Butter Cups

Baklava inspired desserts

• Baklava cheesecake 
• Baklava cookies
• baklava Lassi
• Baklava cake 

Continue reading: Vegan Baklava with Date nut filling

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I based this mocha cake recipe on my tiramisu cake, because I just love the combination of moist cake with a coffee flavor. For this cake I make a chocolate cake and add a drizzle of coffee all over for that mocha flavor. Then, make this thick, creamy mocha chocolate pudding mixture and layer it between the cake layers to get really nice, mousse-y layers between those cakes.

The mousse frosting is a quick blender frosting without any butter and loads of sugar that you need for a regular buttercream frosting! And hence no need for whipping it up.

It just makes an excellent chocolate mocha mousse cake. I made this for my husbands birthday and he loved it! We made two 6 inch layer cakes. One for birthday and one for the videos. Slices were put in the freezer and when they were gone, there was an immediate sad face and a request for the cake.

You can change up the flavors to your preference or omit the coffee, if you want to keep it completely chocolate. You can also add in a layer of raspberry preserves for a break in the chocolate, if you like, but definitely make this for your next event or birthday! 

Why You’ll Love Vegan Mocha Cake

• moist, mocha cake with layers of creamy, mocha mousse in between. The creamy mousse adds extra moisture!
• one bowl cake batter, and you make the mousse all in the blender!
• less sugar and no butter needed for the mousse frosting
• 2-ingredient coffee syrup requires no cooking, just mix and drizzle
• soy-free with gluten-free and nut-free options

More Amazing Vegan Cakes

• Kulfi Tiramisu
• German Chocolate Loaf Cake
• Eggless Vanilla Cake
• Gingerbread Cake
• Baklava Cake

Continue reading: Vegan Mocha Cake with Chocolate Mousse (Gluten-free option)

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These cookies use the almond flour cookie base that I really, really love. Check out my other almond flour cookies, like my ginger molasses cookies, almond joy cookies, baklava cookies, and blueberry muffin cookies!

I love making cookies with almond flour, because not only are they gluten-free that way, they take just a few minutes, they don’t need vegan butter, and they’re also packed with protein! That makes them a great breakfast cookie or snack in addition to being a delicious dessert option.

These cookies are so simple to make! Make the gluten-free, almond flour cookie base and then swirl in some softened peanut butter and jelly. Scoop it onto a baking sheet and bake. And that’s about it! 
I like the crisped peanut butter on some edges. If you don’t like that much mess, then stuff the cookie with the peanut butter and jelly/preserves.

Why You’ll Love PB&J Cookies

• tender cookies with creamy peanut butter and sticky jam swirls
• only 9 ingredients
• gluten-free, grain-free, and soy-free
• one-bowl, 30 minute recipe

More PB&J Recipes

• PB&J Baked Oatmeal
• Peanut Butter and Jelly Thumbprint Cookies
• PB&J Cake or Bread
• Snickers Peanut butter cups, add some preserves in these!

Continue reading: Gluten-Free PB&J Cookies (1 bowl, 30 minutes)

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This is a super moist and super spiced vegan gingerbread cake with triple ginger: fresh, dried, and candied.

It is made in just one bowl using everyday ingredients. You can add other ingredients into the batter, like chopped pecans or walnuts, candied ginger, or raisins. You can also add in some fresh grated ginger for even more gingery flavor in the cake! 

I make this amazing ginger glaze topping for the cake with fresh ginger, brown sugar, and candied ginger, and it takes the spice of the cake to an amazing level! The cake is super moist, super spice, and perfect with a cup of masala chai or coffee or gingerbread latte!

This ginger molasses cake has both candied ginger and fresh ginger as well as that amazing ginger topping in addition to fall spices and a deep flavor of molasses. All the flavors get stronger as the cake sits. You can omit a form of ginger or reduce some to taste preference.

Add other nuts or seeds of choice, chocolate chips, or dried fruit, if you like. The more the merrier when it comes to this vegan gingerbread cake!

Why You’ll Love Vegan Gingerbread Cake

• incredible, moist texture with molasses
• amazing spiced flavor with holiday spices, and ground ginger
• sticky-sweet ginger glaze ups the ante giving this cake an explosion of gingery flavor!
• 1-bowl batter
• Soyfree recipe. gluten-free, and nut-free options

More Vegan Christmas Desserts

• Chocolate Gingerbread Fudge
• Spiced Fruit Cake
• Vegan Baklava Cookies
• Peanut Butter Cup Chocolate Bark
• Eggnog Pound Cake

Continue reading: Triple Ginger Vegan Gingerbread Cake

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Coming at you with a round-up of my best vegan desserts ever !  Too often plant-based desserts get a bad rap for being too oily, dry, dense, crumbly, or dry or not tasty.

Trust me, each of these recipes proves just how delicious and indulgent vegan desserts can be. It’s really just down to a good tried-and-tested recipe and these recipes all guarantee a mouthwatering plant-based dessert that’ll be a huge hit at every party. Whether the crowd is vegan or not.

In this collection you’ll find everything from traditional pies, to indulgent celebration cakes, fudgy brownies, ice cream sandwiches and no-bake desserts for summer. I also added a section for Indian sweets for those upcoming festivities.

Enjoy and feel free to drop a comment in the comment section letting me know what your favorite recipe is. I always love hearing from you.

Vegan Cakes

Vegan Snickers Cake

A decadent moist Snickers cake inspired by the candy bar. Vanilla cake with peanut butter swirls, topped with date caramel, melted chocolate and peanuts! Glutenfree option

TRY THIS RECIPE

Kulfi Tiramisu (Indian Cardamom Pistachio Tiramisu)

Kulfi Tiramisu - this Indian tiramisu fusion combines creamy, cardamom-scented kulfi with coffee infused cake to create a showstopping, layered dessert. It’s absolutely epic!

TRY THIS RECIPE

Vegan Gluten-free Chocolate Layer Cake (grainfree)

This Vegan Glutenfree Chocolate Cake with vegan chocolate ganache is super moist, rich and packed with flavor. The best vegan layer cake for all your upcoming celebrations. 

TRY THIS RECIPE

Vegan Mango Bundt Cake

This Vegan Mango bundt Cake with thick mango swirl and a mango drizzle on top and is soft, moist, and full of flavor! It’s a summer treat when served with fresh mango and whipped coconut cream. Super easy to make with simple ingredients! Gluten-free option included.

TRY THIS RECIPE

Vegan Tiramisu Sheet Cake

This vegan Tiramisu sheet cake is easier and quicker! It has a light and fluffy sponge cake that’s soaked with indulgent coffee syrup and then topped with a rich and creamy homemade vegan mascarpone, And sprinkled with cocoa. Creamy moist and perfect. Gluten-free and nutfree options included.

TRY THIS RECIPE

Continue reading: 45 Best Vegan Desserts Ever

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Aren’t Indian fusion cakes fun? I made my Rasmalai tres leches cake, and it has been very popular and it’s super delicious, so I decided to make another traditional cake into an Indian dessert version. This Indian tiramisu fusion recipe uses my tiramisu sheet cake and keeps the coffee in the cake layer.

Then, you top it with this amazing cardamom cream that would remind you of Indian Kulfi. No coming is needed for the cream layer. Just blend and pour. Once it’s chilled, it thickens into an almost ice cream-like texture, called kulfi.

Kulfi is traditionally made by slowly cooking down milk with cardamom and other seasonings, then freezing it. In this recipe, we skip all of that cooking down and use a combination of coconut milk and nuts to thicken the mixture without needing to use the stove at all.

For the kulfi tiramisu, I make the cake and split it into two, so you get these two thin cake layers with two kulfi cream layers. It is a delicious, decadent dessert that you can serve for festivals, like Diwali, or even the holidays and Thanksgiving!

Why You’ll Love Kulfi Tiramisu

• two sweet, coffee-flavored cake layers
• two creamy, cardamom-scented kulfi layers
• crunchy pistachios on top
• soy-free recipe. Options for gluten-free, coconut-free, and nut-free

More Vegan Indian Fusion Desserts

• Gujiya Peda– almond fudge stuffed with coconut and raisins
• Carrot Halwa Cake – Cardamom caramelized carrot cake
• Baklava Lassi
• Ras malai tres leches cake
• No-Bake Carrot Halwa Cheesecake – grain-free

Continue reading: Kulfi Tiramisu (Cardamom-Scented Indian Tiramisu Fusion)

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