Craving Easy Desserts? Try These 5 Vegan Chocolate Recipes

easy desserts vegan chocolate recipes

When those late-night sugar cravings strike, we all look for easy desserts. Try these five vegan chocolate recipes for indulgence that’s both quick and healthy!

Who says vegan cuisine can’t be decadent, creamy, rich, dense, and full of sweet, sweet chocolate? When searching for easy desserts, you’ll often find chocolate recipes that include not-so-good ingredients such as cream, butter, milk, eggs, white flour and white sugar.

But don’t despair! We’ve assembled some of our favorite healthy and quick vegan chocolate recipes for easy desserts that will give the post-dinner bite a whole new profile.

1. Vegan Chocolate Coconut Pudding

chocolate pudding


  • 1 can coconut milk, chilled in the refrigerator for at least 3 hours
  • 1 tablespoon coconut palm sugar (agave or maple syrup work as well)
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • Dash of sea salt
  • Fresh mint leaf for garnish

Directions: Spoon out the thicker portion of the chilled coconut milk from the can and into a mixing bowl. You can use a BPA-free brand, such as Native Forest or Aroy-D. Omit any liquid. Add in the remainder of the ingredients and fold until evenly combined. Serve with a light dust of cocoa powder and a fresh mint leaf. Serves one.

2. Basic Vegan Chocolate Cake

chocolate cake


For the Cake:

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 cup coconut palm sugar
  • 1/4 cup cocoa powder
  • 1 teaspoons baking soda
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar
  • 1/3 cup +1 tablespoon coconut oil, melted
  • 1 cup vegan milk (almond, rice, soy)
For the Frosting
  • 1 cup coconut milk
  • 1 tablespoon cocoa powder
  • 1 tablespoon coconut palm sugar
  • 1/2 teaspoon vanilla extract
Directions: Preheat the oven to 375 degrees Fahrenheit. In a large bowl, sift together the flour, sugars, cocoa powder, baking soda and salt. In a separate smaller bowl, whisk together the vanilla, vinegar, 1/3 cup of coconut oil and vegan milk. Add the wet ingredients to the dry ingredients and fold until evenly combined. Pour into a baking dish that has been greased with 1 tablespoon of coconut oil. Bake for 30 minutes, or until a toothpick comes out clean. 
For the frosting, use coconut milk that is thicker. Place the coconut milk can in the refrigerator overnight. Use a BPA-free brand, such as Native Forest or Aroy-D. When ready to use, scoop out the thicker part, tossing remaining liquid. Place the thick coconut milk into a bowl and stir in the remainder of the ingredients. When the cake has cooled from the oven, pour the frosting over and spread until evenly distributed. Serves 10.
3. Vegan Chocolate Brownies



  • 2 cups whole wheat flour
  • 1 cup chopped walnuts, chopped
  • 1/2 cup cacao powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup maple syrup
  • 1/2 cup canola oil (or coconut oil)
  • 1 teaspoon vanilla

Directions: Preheat the oven to 350 degrees Fahrenheit. Combine the dry ingredients (but only 1/2 cup of the chopped walnuts) in a large bowl. Add the wet ingredients and stir until evenly combined. The mixture will be thick and fudge-like. Spread into an un-greased, 8×8 glass pan, top with the remaining 1/2 cup of chopped walnuts, and bake for approximately 20-25 minutes. To check if it’s ready, push down on the center with your index finger. If you sense resistance, it’s done.

4. Vegan Chocolate Soft Serve “Ice Cream”

ice cream


  • 1 banana
  • 1 tablespoon honey
  • 3 tablespoon coconut flakes
  • 1 heaping teaspoon cocoa powder
  • Berries for garnish

Directions: Peel and chop the banana and place into a zip-lock bag. Let sit in the freezer for at least 2 hours or until frozen. Blend all ingredients together in a food processor until smooth and fluffy. Serve with a garnish of berries, coconut flakes, and cocoa powder. Serves one.

5. Vegan Chocolate Chip Cookies

Serves 15-20

chocolate chip cookies


  • 2 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2-3/4 cup carob chips
  • 1 cup turbinado (or white sugar)
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 1/4 cup water

Directions: Mix the dry ingredients with the carob chips. Add the oil, vanilla and water and then mix until evenly combined. Roll into tablespoon-sized balls and bake at 350 degrees Fahrenheit for 12 minutes.