A super moist chocolate cake can also be healthy. This recipe uses blueberries and maple syrup for sweetness and avocado for softness. Along with a good dose of chocolate.
Some days you just need a good fudgy brownie to hit the spot. This recipe is made without dairy or eggs, and is arguably more satisfying than a traditional non-vegan brownie – everyone here gobbles these plant-based brownies up with gusto.
I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten! We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings.
These chocolate coconut truffles are SO GOOD!!!! It’s hard to believe they’re plant-based (no butter, no refined sugar, no cream). You have to try them. Seriously.
These delicious chocolate peanut butter cookie dough bites take a few minutes to whip up and don’t need to be baked. No gluten, no dairy, just amazing flavor and decadent enjoyment.
My daughter made these for fun last weekend – s’mores cupcakes with mini emoji s’mores on top. The vegan chocolate cupcakes have a graham cracker base. The super cute emoji cupcakes are almost too adorable to eat!
Bananas and chocolate in a convenient portable (vegan) muffin cup. What could be better? Thanks to Megan for this recipe. I was skeptical about using 4 bananas for one dozen muffins, but it really makes them so moist. They’re definitely the best banana chocolate chip muffins I’ve ever tasted!
These fudgy raw plant-based brownies can be thrown together in 15 minutes and will be devoured in about the same amount of time if you don’t hide some of them for later!
I invented these moist chocolate banana squares as a way to use up extra bananas with a good dose of chocolate and some healthy oats.
This decadent chocolate coconut pudding is dairy-free and has only two ingredients: coconut milk and chocolate chips. It’s satisfyingly rich and creamy when you need a hit of chocolate!
Amazingly flaky, crunchy on the outside, soft on the inside, AND dairy-free croissants with vegan butter and homemade marzipan. I would happily eat these chocolate almond croissants anytime she wants to make them.
This is the fanciest cake I’ve ever made – 6 layers of chocolate sponge with salted caramel almond praline and coffee buttercream fillings, an apricot glaze, topped with fondant and chocolate fudge ganache, and decorated with truffles, fondant leaves, and piped chocolate.
Two chocolate peach cake layers separated with a dreamy cashew whipped cream, then covered in a chocolate coconut ganache.
I always have the ingredients for oatmeal chocolate chip cookies lying around the house. They’re chewy, warm, sweet cookies that can cheer anyone up!
You really can’t go wrong with a classic chocolate orange flavor combination tucked inside a cream puff. It’s a mouthful of pure joy.
If you’ve never tasted chocolate babka from a good Jewish bakery, it’s a bit like brioche swirled with a rich chocolate filling braided into the dough.
These decadent chocolate cream pies are satisfyingly dark and creamy when you need a hit of chocolate, topped off with mounds of whipped plant-based cream.
What’s not to like about a vegan chocolate brownie cupcake? For me, if it’s cake, it has to be chocolate. The more chocolate, the better.