If you partake in a vegan lifestyle then you’ll surely love these fall vegan dessert recipes! And even if you’re not vegan, if you’re interested in trying some delectable desserts sans animal products, I think you’re going to fall in love with these treats too! Celebrate fall with these yummy seasonal delicacies and treat yourself to a sweet surprise!
This fall dessert recipe is a classic! One of my favorite things about holidays is getting cookies as gifts and one of my favorite cookies is the thumbprint cookie! Although you can use various fillings for the center of the cookie, this recipe calls for luscious strawberry jam that goes swimmingly with walnuts! I love cookies with fruit in them or on them so this something I know I’ll love!
3/4 cup + 2/3 cup stone-ground kamut flour* see flour note below
1/2 cup walnuts, finely crushed or processed in food processor
3 tbsp sugar
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1/4 cup + 1 tbsp pure maple syrup
2 tbsp brown rice syrup
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1/4 cup coconut oil, melted
3 tbsp almond milk
Approx 1/3 cup strawberry jam
1/2 cup pecans, crushed or processed
Preheat the oven to 350F. Line a baking sheet with parchment or non-stick mat.
In a large bowl combine the flour, crushed walnuts, sugar, baking powder, cinnamon, and salt and whisk until combined.
In a separate bowl, combine the wet ingredients: maple syrup, melted coconut oil, vanilla, almond extract, brown rice syrup, and almond milk. Stir well.
Add wet mixture to dry mixture and stir until just combined.
Roll the dough into balls. Now very lightly dip your fingers in a cup of water, tap off excess, and then roll the ball in your wet fingers. Now roll the ball in the crushed/processed pecans. This little bit of water helps the pecans stick to the ball. Now place the ball that is now covered in crushed pecans onto the baking sheet.
With your thumb and finger press a large well (approximately 3/4 inch in diameter) into the center of each ball (but don’t go all the way through!) and shape it with your fingers, pinching the edges as you go around. Fix any cracks that may form in the dough with your fingers.
Fill the hole with a generous amount of jam- about 1/2-1 tsp. Place cookies about 1 inch apart.
Bake in the oven at 350F for 17-18 minutes. The cookies should be slightly firm to touch. Cool for about 15 minutes on the baking sheet. Now, chill in the fridge for about 30 minutes before serving. My favourite way to eat them is cold, straight from the fridge as the flavours seem to pop more! The cookies are also really good from the freezer too.
Flour Notes: I tried various flours and the stone-ground kamut was superior in texture and taste. Kamut flour yields a dense, almost caramel-like interior. I also tried 3/4 cup white flour and 2/3 cup whole wheat flour and the result was cake-like so it was not my favourite. I also tried whole wheat pastry flour and this was a huge flop. The cookie was very wet, spread out too much, and didn’t set so I do not suggest subbing in WWPF in this recipe unless you are willing to undergo a few trials and adjust the liquid amount. All in all, if you want the best outcome, use stone-ground kamut flour. You may be able to sub in all-purpose for the Kamut, but I am not sure if the flour amount would need to be adjusted or not.
Chocolate lovers rejoice, this vegan dessert looks absolutely sinful! Besides the fact that this dessert is all about chocolate, I like that it’s a single serving cake so you can enjoy this alone or make individual cakes for guests! And the second best thing about this cake is that you can make it in less than 5 minutes! Oh, and did I tell you that’s it chocolate?!
1 tablespoon plus 2 tsp cocoa powder
3 tablespoons spelt flour (or white, or Arrowhead Mills gf)
1/2 tsp instant coffee granules
1/8 tsp salt
2 tsp evaporated cane juice, or sugar (edit: xylitol works)
1/4 tsp baking powder
1 stevia packet (or 1 more tablespoon sugar)
1 tablespoon coconut or veg oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
3 tablespoons milk of choice (I used almond milk)
1/4 tsp pure vanilla extract
For ice cream topping:
2 cups milk-of-choice or nondairy creamer or coconut milk (see note below)
1/4 cup agave, maple syrup, or other sweetener (brown sugar is really good)
1 packet stevia (omit if using agave or maple syrup)
1/8 tsp salt
1 and 1/2 tsp pure vanilla extract
optional ingredients for whatever flavor you desire
Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 45-50 seconds (or more, depending on how powerful your microwave is). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it).
For ice cream topping:
Mix all ingredients (except optional ingredients, if they are chunky) in a dish. Then simply transfer to your ice cream maker and watch the magic! (I have a Cuisinart, and it took 15 minutes to turn the liquid into ice cream. Warning: Make sure your ice cream maker’s base is completely frozen before use, or it will NOT work!!)
This is one of the fall desserts for vegans that really celebrate the season! Juicy apples made into a cozy compote flavored with cinnamon and vanilla sound like the ideal fall comfort food. Make sure you top this hot and welcoming dessert with walnuts or another nut of your choice for a nice crunch and some added nutrition! This recipe makes 8 servings so have some people over to enjoy!
3 pounds firm cooking/baking apples, such as Granny Smith, Northern Spy, Rome or Golden Delicious
1/4 cup sugar
1/4-1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Peel the apples and slice 1/4 inch thick. (You should have about 9 cups.) Place the apples in a 4-quart or larger slow cooker. Add sugar and cinnamon to taste, and toss to coat well. Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low. Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled..
This next recipe is more of a breakfast food than a vegan dessert, but it’s just as good! Imagine waking up to a piping hot cup of coffee or tea in one hand and a sweet apple cider donut in the other! I’m one of those people who like breakfast foods all day so I can see myself chomping on these for dessert also. If you love apple cider, don’t pass up on this veganfied donut recipe!
3/4 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup cane sugar
1/4 cup brown sugar, packed
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup soy or almond milk
1 egg replacer (I used Bobs Red Mill)
4 tablespoons earth balance (or any other butter)
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla
1/3 cup apple pieces, peeled and chopped small
cinnamon sugar for rolling
cinnamon powdered sugar for rolling
Preheat oven to 350°F. Cover two mini muffin pans with non-stick spray. Mix the dry ingredients together well in a bowl and set aside. In a saucepan, combine the wet ingredients and heat on low, until everything is melted together. Remove from heat and let sit a minute to make sure it isn’t too hot for the dough. Mix together the wet and the dry until combined. Fold in the apple chunks. Spoon tablespoons of dough into each muffin slot. Bake for 12 minutes.
Prepare the toppings if using. For cinnamon sugar, mix together equal amounts of cinnamon and sugar in a bowl. For cinnamon powdered sugar, add a few pinches of cinnamon to a small bowl of powdered sugar and mix. When the donuts are done baking, remove from the oven and dump them out onto a piece of wax paper or parchment. Roll each donut in whichever mixture until covered. Place on wax paper until cooled, then transfer to a sealed container.
There’s nothing like an ooey gooey brownie and while they aren’t one of your typical fall dessert recipes, anytime is a good time for a brownie! Chase those autumn blues away with a chocolaty treat that’s good for a quick pick-me-up during the day or great for dessert heated up with some vegan ice cream!
1 cup whole-wheat pastry flour
1 cup sugar
1/3 cup cocoa powder
1/4 cup Roma, Caffix, or Pero (optional)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 12.3-ounce package Mori-Nu lite silken tofu (firm or extra firm)
1/2 cup fortified soymilk or rice milk
1-1/2 teaspoons cider vinegar
1-1/2 teaspoons vanilla
raspberry jam or preserves for serving (optional)
Preheat oven to 350°F. Stir together the flour, sugar, cocoa, Roma (if using), baking soda, and salt in a large mixing bowl. Puree the tofu in a food processor or blender until completely smooth, then blend in the non-dairy milk, vinegar, and vanilla. Add the tofu mixture to the dry ingredients and stir just enough to mix. Spread into a nonstick or oil-sprayed 9- x 13-inch baking dish and bake until the top springs back when pressed lightly in the center, about 25 minutes. Remove from the oven and allow to cool in the pan for 10 minutes.
What dessert recipe for vegans would be complete without a recipe with pumpkins?! I’ve never tried pumpkin blondies before but looking over this recipe list it sounds absolutely divine! Pumpkin, chocolate and pecans sound like a match made in fall dessert heaven! Make these for a work function or share with friends and neighbors!
3/4 c. canned pumpkin
1/2 c. applesauce
1/2 c. sugar
1/2 c. brown sugar
1/4 c. almond milk (or soy milk)
2 tsp. pure vanilla
1 1/4 c. whole wheat flour
1/2 tsp. baking powder
pinch of salt
dash of nutmeg, ~1/4 tsp.
double dash of cinnamon, ~1 tsp.
1/3 c. pecans, chopped
2/3 c. dark chocolate chips
Preheat oven to 375 degrees. In a medium bowl, mix together the wet ingredients [pumpkin, applesauce, sugars, soy milk, vanilla]. In a separate, larger bowl, mix together flours, baking powder, salt and spices. Pour wet ingredients into the dry, combine – mixing minimally. Fold in nuts and chips. Then plop into a greased 8×8 pan and bake for 18-20 minutes [timing will vary by the type of pan]. Let cool completely before cutting into squares.
I can’t think of a better vegan dessert or any dessert for that matter where you combine peanut butter, chocolate and there is no baking involved! These tasty treats are healthy, low in fat and calories than what you’d expect from a typical cookie! Eat these babies after dinner or as a mid-day snack!
1 ripe banana, mashed well
1 cup sugar
1/4 cup cocoa powder
1/2 cup nonfat milk
1/2 cup peanut butter
pinch of salt
1 tsp. pure vanilla extract
3 cups instant oats
Place all ingredients except the vanilla and oats in a medium saucepan and bring to a boil over medium heat – stirring often.
Let the mixture boil for one minute, remove from heat and let the mixture cool for one minute.
Add the vanilla and oats and stir well to combine.
Drop by teaspoonfuls onto waxed paper and cool to room temperature.
Fall desserts for vegans have to include a scrumptious fruit torte! This dessert reminds me of a perfect dessert to serve after Thanksgiving dinner or any dinner for that matter! Just because vegans don’t eat dairy doesn’t mean we can’t enjoy some desserts that typically contain dairy products!
FOR THE CRUST:
2 sticks non-dairy butter (preferably non-hydrogenated too)(1 cup)
1 1/2 cups unbleached white flour
1/2 cup whole-wheat flour
2 Tablespoons Sucanat, or other granulated sugar
FOR THE FILLING:
2 packages Soyatoo Soy Whip, made according to package directions
1 (8 oz.) package dairy-free cream cheese
1 cup organic powdered sugar
1 teaspoon vanilla extract
1 can prepared cherry
Crust: Combine ingredients in a bowl. Pat into 9x13 baking dish. Bake at 350 F for 20 min.
Mix cream cheese, powdered sugar and vanilla. Prepare whipped topping according to package directions. Fold into cream cheese mixture. Spread cream cheese/whipped cream combo over cooled crust. Cover with cherries. Refrigerate overnight, or at least several hours. Cut into squares and serve.
Try it with blueberry or other fruit filling;
Sprinkle dairy-free chocolate chips over the just-from-the-oven warm crust -- OMG!!!
If you go by the name alone, this certainly doesn’t sound like a typical fall dessert for vegans but it’s a great “spicy” dessert to have any time. A chocolate glaze tops this suggestive vegan cookie that is sure to please even the fussiest vegan and non-vegan!
2 cups whole wheat pastry flour
Generous pinch sea salt
1 teaspoon baking powder
Scant pinch ground cinnamon
1/2 cup unsweetened shredded coconut
1/4 cup avocado oil
1/3 cup brown rice syrup
1 teaspoon pure vanilla extract
Unsweetened vanilla soy, rice or almond milk
1/4 cup unsweetened vanilla soy, rice or almond milk
1 teaspoon brown rice syrup
2/3 cup non-dairy grain-sweetened chocolate chips
18-24 non-dairy grain-sweetened chocolate chips, for garnish
Preheat oven to 350 degrees and line a baking sheet with parchment. Whisk together flour, salt, baking powder and cinnamon. Mix in coconut, oil, rice syrup and vanilla. Slowly add soymilk, mixing to create a soft, moldable dough. Do not over mix.
With moist hands, roll the dough into 1-inch spheres and arrange on the lined baking sheet about an inch apart. Bake until firm but still tender, 15-18 minutes. Remove from oven and immediately transfer to a wire rack to cool completely.
Prepare the glaze by placing soymilk and rice syrup in a small sauce pan and bringing to a high boil. Pour over chocolate chips and whisk to create a smooth, shiny glaze. Using a small spoon, dab a small bit of glaze on the center top of each cookie and press a chocolate chip into the center of the glaze, creating the nipple.
Makes 18-24 cookies. Note: You will have more chocolate glaze than you will need, but it will keep, refrigerated for a couple of weeks.
Vegan desserts for fall should definitely include a pecan pie, it’s a perennial favorite! Why should vegans not get to indulge pecan pie when we have vegan butter?! Gather all of your friends and family and wow all of your vegan and non-vegan friends with this luscious pecan pie that’s a classic fall dessert!
1 unbaked vegan pie crust
3/4 cup vegan graham cracker crumbs
1/2 cup water
3 tablespoons vegan butter
2/3 cup brown sugar
1/2 cup granulated sugar
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
3 tablespoons applesauce
3 tablespoons cornstarch
1/2 teaspoon salt
1-1/2 cups pecan halves
Preheat oven to 325 degrees F.
Roll dough out and place in a 9-inch pie plate. Prick the bottom of the crust with a fork a few times. Bake for 5 minutes then transfer to a wire rack.
In a bowl, combine crackers and water.Set aside.
In a food processor, combine butter, sugars, maple syrup, vanilla, applesauce, cornstarch, and salt. Pulse a few times to combine.
Add graham cracker mixture to food processor and blend until pureed.
Transfer mixture to a medium saucepan over medium heat. Bring to a simmer and cook for 2 minutes, stirring occasionally.
Remove from heat and stir in the pecans. Pour mixture into the pie crust.
Bake for 50 minutes. Transfer to a wire rack and allow to cool for a few hours before slicing and serving.
Yum, I can’t wait to give these vegan desserts a try! I think desserts deserve their own food group and these desserts are a must-have any time of the year and these fall favorites should make this holiday season even more delightful and sweet! Have you ever tried making a vegan dessert before? What’s your favorite dessert of all time?
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