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 who are 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 egg, but in recent years, an increasing number of vegan-friendly baking items have reached the market, making it easier than ever to bake nutritious, yet tasty vegan sweets. Now I’ll share some delicious 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 | Servings: 12
- Vegan margarine, plus extra for greasing: 80g
- Ground flaxseed: 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 degrees 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.
- In a mixing basin, whisk together the flour, almonds, cocoa, baking powder, and ¼ teaspoon salt to remove any lumps. Mix the sugar into the melting chocolate mixture with a hand whisk until smooth and glossy, making sure all of the sugar is dissolved.
- Stir in the flaxseed mixture, 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 out clean with moist crumbs. Allow cooling 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 | 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
- 1 lime 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
- 1 lemon, zested
- Plant-based milk: 250 ml
- Vanilla bean paste: 2 teaspoons
- Agar powder: 3g
- Cornflour: ½ tablespoon
- 1 lime, 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. In a food processor, pulse the oats 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 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. If desired, garnish with more berries, lime zest, and rose petals. It will keep in the refrigerator for two days.
3. Toffee Apple Cake
Cook Time: 50 Minutes | Prep Time: 15 Minutes | Servings: 9
- Vegan margarine: 25g , plus extra for greasing
- Dessert apples: 3
- Muscovado sugar: 195g
- Plain flour: 180g
- Bicarbonate of soda: 1 teaspoon
- Mixed spice: ½ teaspoons
- Sunflower oil: 80 ml
- Vinegar: 1 teaspoon
- 1 lemon
- Shelled walnuts: 85g
- Preheat the oven to 180 degrees Celsius and grease and line the bottom of a 23cm square cake tin.
- 2 apples, cored and coarsely grated, and the remaining apple, finely sliced
- In a saucepan, melt 85g of sugar and the margarine, then pour into the prepared tin. In a single layer, place the sliced apple on top.
- In a mixing bowl, combine the flour, 110g sugar, bicarbonate of soda, and mixed spice. Combine the oil, 180ml water, vinegar, grated apple, and lemon zest in a separate bowl. Quickly but completely combine the dry and wet components.
- Roughly chop the walnuts and toss them together, then pour over the apple layer in the cake mold.
- Preheat the oven to 350°F and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Preheat oven to 350°F and bake for 30 minutes, or until a skewer inserted in the center comes out clean. Allow the cake to cool for 5 minutes before turning it out. I'm sure your kids will ask you to make the dessert again and again.
4. Sticky Toffee Pear Pudding
Prep Time: 25 Minutes | Cook Time: 50 Minutes | Servings: 8
- 8 small firm pears
- Golden caster sugar: 200g
- 2 cinnamon sticks
- 1-star anise
- 6 cloves
- 1 lemon, zest pared
- 1 orange, 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.
- In a pot large enough to hold all of the pears, combine the sugar, cinnamon, star anise, cloves, zests, and 600ml water. Bring to a boil, then reduce to low heat and continue to cook until the sugar has dissolved.
- 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).
- In a large mixing basin, combine the dry ingredients with 1/ 2 teaspoon salt. Mix thoroughly, breaking up any sugar lumps with your fingertips and shaking the bowl a few times to encourage any 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 there is any wet cake mixture on the skewer.
- Meanwhile, return the pear poaching liquid to a boil and continue to 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
- 2 lemons, zested and juiced
- Place the cashews in a large mixing bowl, cover with boiling water, and soak for 1 hour. Meanwhile, in a food processor, blitz the basic ingredients with a touch of salt. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop 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 | 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.
- In a small saucepan, combine the sugar, cocoa powder, and salt.
- Gradually add the almond milk, about 1/4 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 | Servings: 8 – 10
- Chopped lemons: 2
- Caster sugar: 800-900g
- Strawberries: 1.8 kg
- Juice of 2 more 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 | Servings: 4 – 6
- Golden caster sugar: 200g
- Boiling water: 200 ml
- Fresh mint, plus some small sprigs, to serve: 20g pack
- Blackcurrants: 750g
- Liquid glucose: 4 tablespoons
- Juice of 2 lemons
- Small sprigs of fresh mint to serve
- Make a syrup by dissolving the sugar in the boiling water and steeping the mint sprigs in it 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 strains 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 for 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 | Servings: 6
- 1 peeled mango: 300g
- Soya quark: 200g
- Non-dairy whipping cream: 200g
- Non-dairy milk or water: ⅓ cup
- Agar sufficient for 500ml: 1 teaspoon
- In a blender, puree the mango pulp (or use a hand stick blender). Then mix in the soya quark and sugar until smooth.
- Whip the non-dairy cream with an electric hand mixer in a mixing bowl.
- Stir the agar into the non-dairy milk in a small saucepan until it is 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 | Servings: 4 – 6
- Brazil nuts: 50g
- Sliced bananas: 3
- Raspberries: 240g
- Maple syrup or (honey not vegan) to serve
Ingredients For The Batter
- Pack firm silken tofu: 349g
- Vanilla extract: 2 teaspoons
- Lemon juice: 2 teaspoons
- Unsweetened almond milk: 400 ml
- Vegetable oil: 1-2 tablespoons extra for frying: 1 tablespoon
- 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, until the nuts are toasted and brown, on a baking pan. 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.
- In a deep jug or basin, combine the tofu, vanilla, lemon juice, and 200ml milk. 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.
- In a large mixing bowl, whisk together the dry ingredients and 1 teaspoon salt 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 in the pan to produce pancakes about 12cm across. On the first side, cook for 2 minutes or until bubbles appears over the majority of the surface. With a palette knife, loosen the pancakes, then flip them over and cook for 1 minute more, or until puffed up and solid.
- If necessary, keep the pancakes warm in the oven, but don't stack them too closely. 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 components that are far more healthful than those used in 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. 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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