10 Healthy Vegan Desserts For Your Kids
Most classic sweets, from cakes to cookies to puddings and candies, use dairy-derived components or animal-derived products such as butter and eggs.
When it comes to kids' birthday parties, school parties, and other celebrations, this might be a nuisance for parents attempting to raise their children on dairy-free, egg-free, and vegan diets.
Of course, there are a plethora of vegan sweets that kids will enjoy, so if you're looking for a well-organized version of a classic, read through our list to find your childhood favorite!
Vegan desserts may appear difficult at first. After all, they can't contain dairy or eggs.
Still, many vegan-friendly baking items have reached the market in recent years, making it easier than ever to bake nutritious yet tasty vegan sweets.
Now, I’ll share some delicious and healthy vegan desserts for your kids.
10 Delicious And Healthy Vegan Desserts For Your Kids
1. Brownies With Cherries And Almonds
Prep time: 20 minutes | Cook time: 45 minutes | Total time: 65 minutes | Servings: 12
- Vegan margarine, plus extra for greasing: 80g
- Ground flaxseeds: 2 tablespoons
- Dark vegan chocolate: 120g
- Coffee granules: ½ teaspoon
- Self-rising flour: 125g
- Ground almond: 70g
- Cocoa powder: 50g
- Baking powder: ¼ teaspoon
- Golden caster sugar: 250g
- Vanilla extract: ½ teaspoon
- Glace cherry: 70g
- Preheat the oven to 170° Celsius (350 F). Using baking parchment, grease and line a 20 cm square tin.
- After mixing the flaxseed with 6 tablespoon water, set the mixture aside for at least 5 minutes.
- Melt the chocolate, coffee, and margarine in a saucepan with 60 ml water over low heat. Allow cooling slightly before serving.
- Whisk together the flour, almonds, cocoa, baking powder, and ¼ teaspoon salt in a mixing basin to remove any lumps. Mix the sugar into the melting chocolate mixture with a hand whisk until smooth and glossy, ensuring all the sugar is dissolved.
- Stir in the flaxseed, vanilla extract, cherries, and flour mixture in that order. It'll be quite thick now. Stir until everything is well blended, then spoon into the pan.
- Bake in the preheated oven for 35-45 minutes or until a skewer inserted in the center comes clean with moist crumbs. Allow to cool completely in the tin before cutting into squares. Eat within 3 days after storing in an airtight container.
2. Blueberry And Lime Tart
Prep time: 40 minutes | Cook time: 30 minutes | Total time: 1 hour 10 minutes | Servings: 8
Ingredients For The Base
- Vegetable oil, plus extra for the tin: 3½ tablespoons
- Rolled oats: 100g
- Ground almonds: 100g
- Maple syrup: ½ tablespoon
Ingredients For The Berry Layer
- Blueberries (fresh or frozen): 250g
- Lime: 1, zested and juiced
- Maple or Agave syrup: 2 tablespoons
- Agar powder: 3g
Ingredients For The Filling
- Blueberries, plus extra to serve: 50g
- Maple syrup: 50g
- Lemon: 1 zested
- Plant-based milk: 250 ml
- Vanilla bean paste: 2 teaspoons
- Agar powder: 3g
- Cornflour: ½ tablespoon
- Lime: 1, zest pared into strips
- Edible rose petals to serve
- Let's cook another easy vegan dessert item. Preheat the oven to 190 degrees Fahrenheit. To make the foundation, grease and line a 20cm tart tin with baking parchment. Pulse the oats in a food processor until they are finely ground. Pulse in the remaining ingredients, along with a touch of salt, to blend.
- Press the mixture firmly into the tin's bottom and sides. Preheat oven to 350°F and bake for 8-10 minutes or until golden brown. Allow cooling completely before using.
- Make the berry layer in the meantime. In a small saucepan, combine the blueberries, citrus zest and juice, maple syrup, and 150ml water and cook for 15 minutes over medium heat or until the berries are mushy.
- Using a hand blender or food processor, blitz to a puree, then strain and return to the pan (you should have 300ml liquid). Simmer for 2 minutes after dissolving the agar in 100ml of heated water. Allow 10 minutes for cooling before spreading over the pastry foundation. Refrigerate for at least one hour or until firm.
- To make the filling, combine the blueberries, syrup, and lemon zest in a small saucepan and cook over medium heat for 5 minutes or until soft. Using a hand blender or food processor, blitz the mixture, then strain through a sieve.
- Return to the pan and whisk in the milk, vanilla, agar (dissolved in 4 tablespoons of heated water), cornflour, and a pinch of salt.
- Cook for 2 minutes over medium heat, then cool, stirring periodically. Pour over the tart that has been allowed to cool. Refrigerate for 5 hours or overnight.
- Garnish with more berries, lime zest, and rose petals if desired. It will be kept in the refrigerator for two days.
3. Toffee Apple Cake
Cook time: 40 minutes | Prep time: 20 minutes | Total time: 1 hour | Servings: 9
Ingredients For The Cake
- All-purpose flour: 1½ cups
- Granulated sugar: 1 cup
- Baking soda: 1 teaspoon
- Sea salt: ½ teaspoon
- Ground cinnamon: ½ teaspoon
- Ground nutmeg: ¼ teaspoon
- Unsweetened applesauce: ½ cup
- Vegetable oil: ⅓ cup
- Vanilla extract: 1 teaspoon
- Apple cider vinegar: 1 tablespoon
- Plant-based milk: 1 cup
Ingredients For the Toffee Sauce
- Brown sugar: ½ cup
- Vegan butter: ¼ cup
- Full-fat coconut milk: ¼ cup
Ingredients For The Topping
- Apples: 2 medium, thinly sliced
- Lemon juice: 1 tablespoon
- Ground cinnamon: ½ teaspoon
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper for easy removal.
- Toss the thinly sliced apples with lemon juice and ground cinnamon in a bowl. Set them aside.
- Melt the vegan butter and brown sugar in a small saucepan over medium heat. Once melted, stir in the coconut milk. Let it simmer for 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside.
- Whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. Combine the applesauce, vegetable oil, vanilla extract, and apple cider vinegar in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix until well combined. Gradually pour the plant-based milk while stirring until you have a smooth batter.
- Pour half of the cake batter into the prepared baking pan. Layer the sliced apples evenly on top of the batter. Pour the remaining batter over the apples.
- Drizzle the prepared toffee sauce over the cake batter, allowing it to seep into the layers.
- Place the pan in the preheated oven and bake for approximately 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and serve your Vegan Toffee Apple Cake. You can drizzle extra toffee sauce on top for added indulgence.
- Enjoy your delicious vegan toffee apple cake!
4. Sticky Toffee Pear Pudding
Prep time: 25 minutes | Cook time: 50 minutes | Total time: 1¼ hours | Servings: 8
- Pears: 8 small firm
- Golden caster sugar: 200g
- Cinnamon sticks: 2
- Star anise: 1
- Cloves: 6
- Lemon: 1, zest pared
- Orange: 1, zest pared
- Vegan ice cream to serve
Ingredients For The Sponge
- Pitted dates: 250g
- Linseeds: 2 tablespoons
- Unsweetened almond milk: 300ml
- Vegetable oil, plus extra for greasing: 200ml
- Dark muscovado sugar: 175g
- Self-rising flour: 200g
- Bicarbonate of soda: 1 teaspoon
- Ground mixed spice: 1 teaspoon
- Let’s make another delicious dessert for your kids. Cut the bottoms off the pears to give them a flat base, then cut them to a height that will fit snugly in your tin. To remove the pips from the base, use a melon baller or a small knife. Set aside the pear leftovers after coarsely chopping them and discarding the pips.
- Combine the sugar, cinnamon, star anise, cloves, zests, and 600ml water in a large pot to hold all the pears. Bring to a boil, reduce to low heat and cook until the sugar dissolves.
- Poach the pears gently for 15 minutes, covered with a lid or a piece of baking parchment, until a knife easily slides into a pear. Allow cooling in liquid.
- Make the sponge now. In a saucepan, combine the dates and linseeds with the almond milk. Bring to a low boil, then reduce to low heat and cook for 2-3 minutes or until the dates are tender. Blend until fully smooth in a food processor.
- Blend in the oil until smooth, then scrape into a bowl and put aside to chill. Preheat oven to 180°C/160°C fan/gas 4 (180°C/160°C fan/gas 4). Grease and line a 20 x 30cm baking tin with a strip of baking parchment (if feasible, one with a loose bottom).
- Combine the dry ingredients in a large mixing basin with ½ teaspoon salt. Mix thoroughly, breaking up sugar lumps with your fingertips and shaking the bowl slightly to encourage residual lumps to rise to the top. Stir in the date and oil mixture thoroughly. Fold in the pear remnants that have been cut.
- Scrape the cake batter into the tin, then place the pears in the tin, standing straight up so the bottom half is covered. Bake for 35-40 minutes until the cake is done. To test, insert a skewer into the center and remove it clean. Return the cake to the oven and bake for another 10 minutes if any wet cake mixture is on the skewer.
- Meanwhile, return the pear poaching liquid to a boil and cook until it has reduced to a glossy syrup. When the pudding is done, set it aside to cool for 5-10 minutes before brushing it with the syrup and serving it with vegan ice cream, if desired.
5. Lemon Cheesecake
Prep time: 15 minutes | Servings: 12
Ingredients For The Base
- Coconut oil, plus extra for greasing: 30g
- Blanched almonds: 100g
- Soft pitted dates: 100g
Ingredients For The Topping
- Cashew nuts: 300g
- Agave syrup: ½ tablespoon
- Coconut oil: 50g
- Almond milk: 150 ml
- Lemons: 2, zested and juiced
- Place the cashews in a large mixing bowl, cover with boiling water, and soak for 1 hour. Meanwhile, blitz the basic ingredients with salt in a food processor. Grease a 23cm tart tin with coconut oil, press the mix into the base and pop it in the fridge to set (about 30 minutes).
- Drain the cashews and place them in the food processor that has been cleaned. Blitz the remaining topping ingredients until smooth, saving a quarter of the lemon zest on damp kitchen paper to serve.
- Spoon the mixture onto the base and place in the refrigerator to solidify (about 2 hrs). Scatter the reserved lemon zest over the top just before serving.
6. Vegan Chocolate Pudding
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 4 to 6
- Cornstarch: 3 tablespoons
- Water: 2 tablespoons
- Organic sugar: ⅓ cup + 2 tablespoons
- Cocoa powder: ¼ cup
- Unsweetened plain almond milk: 2 cups
- Dairy-free chocolate chips: ⅓ cup
- Pure vanilla extract: ½ teaspoon
- 1 pinch salt
- Collect the necessary components.
- Combine the cornstarch and cold water in a small cup or basin and stir to dissolve. Remove from the equation.
- Combine the sugar, cocoa powder, and salt in a small saucepan.
- Gradually add the almond milk, about ¼ cup at a time, over medium-low heat, stirring frequently until smooth.
- Cook, without letting the mixture boil, until a thin layer forms on top of the liquid and steam rises from the surface.
- Remove the pan from the heat and stir in the chocolate chips, rotating the pan to prevent the chips from burning on the bottom. Allow the pan to cool for 3 minutes before stirring the mixture with a wooden spoon to combine the ingredients.
7. Strawberry And Lemon Sorbet
Prep time: 20 minutes | Chill time: 12 hours | Total time: 12 hours 20 minutes | Servings: 8 – 10
- Lemons: 2, chopped
- Caster sugar: 800-900g
- Strawberries: 1.8 kg
- Lemon juice: 2 lemons
- Combine the lemon pieces and sugar in a food processor or blender and pulse-chop until the lemon and sugar are pureed. Place the ingredients in a mixing basin.
- Puree the strawberries in a food processor and combine them with the lemon mixture. Add roughly half of the lemon juice, taste, and adjust as needed – the lemon flavour should be strong but not overpowering to the strawberries.
- Pour into an ice cream maker and churn until completely frozen, or freeze in a freezer-safe container. Depending on the size of your ice cream machine, you may need to churn the mixture in batches. Hope your kids will love it very much.
8. Sorbet With Blackcurrants And Mint
Prep time: 30 minutes | Cook time: 35 minutes | Total time: 65 minutes | Servings: 4 – 6
- Golden caster sugar: 200g
- Boiling water: 200 ml
- Fresh mint: 20g pack, plus some small sprigs, to serve
- Blackcurrants: 750g
- Liquid glucose: 4 tablespoons
- Lemons: 2 juiced
- Small sprigs of fresh mint to serve
- Make a syrup by dissolving the sugar in the boiling water and steeping the mint sprigs for about 15 minutes. Remove the mint and throw it away.
- Cook the blackcurrants in the glucose syrup for about 5 minutes or until soft. In a food processor, blitz until smooth, then strain into a bowl through a sieve (not nylon), rubbing out the pips with the back of a ladle or spoon. Cool after adding the lemon juice.
- Freeze until it creates a thick slush in an ice cream machine according to the manufacturer's directions, then scoop into a freezer container and freeze. Alternatively, pour into a shallow freezer container and beat three or four times while it freezes. Allow 10 minutes of thawing and softening before serving, then garnish with fresh mint sprigs.
9. Mango Mousse
Prep time: 5 minutes | Cook time: 5 minutes | Total time: 10 minutes | Servings: 6
- Mango: 1 (300g), peeled
- Soya quark: 200g
- Non-dairy whipping cream: 200g
- Non-dairy milk or water: ⅓ cup
- Agar sufficient for 500ml: 1 teaspoon
- Puree the mango pulp in a blender (or use a hand-stick blender). Then mix in the soya quark and sugar until smooth.
- Whip the non-dairy cream in a mixing bowl with an electric hand mixer.
- Stir the agar into the non-dairy milk in a small saucepan until completely dissolved. Bring to a boil, then simmer for 2 minutes while constantly stirring.
- Remove the pot from the heat and stir the agar into the mango puree mixture immediately. Then, fold in the whipped cream until everything is just blended. Fill glasses halfway with mango mousse and chill for at least 1 hour to set.
- Blackberries and coconut flakes can be used as a finishing touch.
10. Pancakes with Tofu
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 4 – 6
- Brazil nuts: 50g
- Sliced bananas: 3
- Raspberries: 240g
- Maple syrup to serve
Ingredients For The Batter
- Firm silken tofu: 349g
- Vanilla extract: 2 teaspoons
- Lemon juice: 2 teaspoons
- Unsweetened almond milk: 400 ml
- Vegetable oil: 1-2 tablespoons + 1 tablespoon for frying
- Buckwheat flour: 250g
- Light muscovado sugar: 4 tablespoons
- Ground mixed spice: ½ teaspoon
- Gluten-free baking powder: 1 tablespoon
- Preheat the oven to 180°C. Cook for 5 minutes on a baking pan until the nuts are toasted and brown. Allow cooling before chopping. If you want to keep the whole batch of pancakes warm, turn the oven to low, but I think they're best eaten right out of the pan.
- Combine the tofu, vanilla, lemon juice, and 200ml milk in a deep jug or basin. Blend everything with a stick blender until it's liquid, then keep going until it's thick and smooth, like yogurt. To loosen the mixture, add the oil and the balance of the milk.
- Mix the dry ingredients and 1 teaspoon salt in a large bowl to incorporate and aerate. Squish any lumps in the sugar with your fingertips if there are any. To form a thick batter, make a well in the center and pour in the tofu mixture.
- Swirl 1 teaspoon oil around in a big (preferably non-stick) frying pan. The pan and oil should be hot enough to create an enthusiastic sizzle on contact with the batter but not so hot that it scorches it for golden pancakes that don't stick. See what happens if you drop a penny in the water.
- Drop 3 spoonfuls of batter into the pan using a ladle or big serving spoon, smoothing it out gently to produce pancakes about 12cm across. On the first side, cook for 2 minutes or until bubbles appear over most of the surface. With a palette knife, loosen the pancakes, flip them over and cook for 1 minute more or until puffed up and solid.
- Keep the pancakes warm in the oven, but don't stack them too closely if necessary. Cook the remaining batter, adding a bit of extra oil if needed.
- Warm banana slices, berries, roasted nuts, and a drizzle of maple syrup or honey are served together.
Furthermore, raw vegan desserts use far more healthful components than traditional sweets.
Fruits, nuts, seeds, and maple syrup are common ingredients in raw vegan sweets, which give more vitamins and minerals than traditional baked goods.
We hope you will try these healthy vegan desserts, and don’t miss to let us know which one your kids preferred most.
I trust you enjoyed this article about the 10 Healthy Vegan Desserts For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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