Combining #WednesdayBakingProject with home cook Anjali's vegan gulab jamun on #TheChefsLine, we're offering a sweet piece of the action. From choc chip cookies and meringues to carrot cake and chocolate mousse, these versions all go vegan-friendly and everyone (and anyone who loves dessert) will want in. They're THAT good.
Gulab jamun vegan tip: substitute the milk powder for sweet potato and use it as the doughnuts binding agent.
The cookie base is infused with vanilla by grinding up a whole vanilla bean with the sugar. If you love extra choc then mix 'n' match with both shaved and chunks of chocolate and a little oomph with cinnamon and ground chile.
Vegan tip: This chocolate chip cookie base is made with vegetable oil rather than butter.
You'll be going back for seconds and thirds of this double-layered carrot cake and one of the really nice things about it is that the sponge is very light, like a good sponge should be.
Vegan tip: Blend bananas and dates with nut butter and coconut oil for a naturally sweet and creamy "icing".
This cake is gluten-free, sugar-free, soy-free and peanut-free, as well as vegan. Overall, it's one of the healthier desserts, let alone chocolate cakes, you should bookmark.
Vegan tip: To make 1 flax egg - combine 1 tablespoon of ground flaxseeds with 3 tablespoons of warm water. Alternatively you can use 3 tablespoons of of chickpea brine (the liquid from a can of chickpeas).
A nutty affair. A recipe combining savoury seed buns with sweet saffron buns. Voila!
Vegan tip: Chia seeds make a great vegan and vegetarian recipe addition and because of their handy liquid-absorbing qualities it makes them a great thickener in cakes, puddings and smoothies.
This recipe makes 14 easy meringues, so all you really need to think about is your toppings!
Vegan tip: You know that liquid that comes with canned chickpeas? It turns into an emulsifier and foaming agent when whipped for long enough, making it an excellent egg white substitute in vegan baking. This liquid can be used in nougat, macarons and these deliciously easy meringues.
With orange, lemon and cinnamon, this rice pudding is the perfect sweet treat for when the days start to get chilly.
Vegan tip: For a rich chocolate sauce, combine melted coconut oil or cacao butter or with raw cacao powder, maple syrup and a pinch of salt.
No bake, no worries! There's something magical about dates and tahini in this sticky sweet union.
Vegan tip: Play around with a mixture of nuts butters. And while you can use any you please, in particular almond and sesame make great partners.
It’s a hug in a cup. This decadent mousse will satisfy all your chocolate cravings, so you can forget about a serve of guilt on the side.
Vegan tip: Because of their mellow flavour, avocados make a great natural thickener and a 'creamy-like' component. Avocados also are a team player and allow their rich counterparts of chocolate, coconut, pistachio and chilli to standout.
You may have heard of strawberry champagne cake; this cake is a riff on that concept, except using kombucha! The acidity of the kombucha gives the cake a nuanced flavour, not unlike champagne. The frosting requires no fancy gadgetry and is spreadable, pipe-able, and perfectly easy to make.
Vegan tip: Using the cooled coconut cream from the top of a can of full-fat coconut milk, is a great whipped cream substitute. When using nuts in a creamy icing or filling, ensure they are softened (by soaking or simmering) before blending, otherwise you won't get that smooth and creamy finish.
Want more of the vegan sweet life? Check out our vegan dessert collection here.