Bosh Vegan Dessert Recipes That Delight Every Sweet Tooth

If you’re on the hunt for delicious, wholesome, and entirely plant-based treats, look no further than the world of BOSH vegan dessert recipes. These recipes, created by the dynamic duo Henry Firth and Ian Theasby, are revolutionizing vegan cooking and baking with their inventive, accessible, and utterly scrumptious desserts.

Whether you’re a seasoned vegan, a curious newcomer, or simply someone who loves indulging in cruelty-free sweets, BOSH recipes offer a perfect balance of flavor, texture, and nutrition. From rich chocolate cakes to refreshing fruit parfaits, their desserts prove that vegan baking can be decadent without any compromise.

In this post, we’ll dive into three standout BOSH vegan dessert recipes that are sure to brighten up your dessert menu. Along the way, you’ll find helpful tips, ingredient lists, and serving suggestions to make your vegan dessert experience smooth and enjoyable.

Ready to sweeten your day with some plant-based goodness? Let’s get started!

Why You’ll Love This Recipe

BOSH vegan dessert recipes are beloved for their simplicity and flavor-packed results. They focus on using natural, whole-food ingredients that not only taste amazing but also nourish your body.

You don’t need any fancy equipment or obscure ingredients—just pantry staples and a little love.

These recipes are perfect for anyone wanting to reduce dairy and egg consumption without missing out on the joys of dessert. Plus, they’re great for entertaining guests with diverse dietary needs, as they’re completely free of animal products.

Best of all, BOSH recipes are designed to be accessible, so even if you’re new to vegan baking, you’ll find these desserts easy and rewarding to make.

Ingredients

Vegan Chocolate Fudge Cake

• 240g plain flour
• 200g caster sugar
• 50g cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 240ml unsweetened almond milk
• 80ml vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 100g vegan dark chocolate chips

Vegan Lemon & Raspberry Cheesecake

• 200g raw cashews (soaked overnight)
• 150ml coconut cream
• 100g maple syrup
• 100ml lemon juice
• 1 tsp vanilla extract
• 100g digestive biscuits (vegan)
• 50g coconut oil (melted)
• 100g fresh raspberries

Vegan Chocolate & Peanut Butter Brownies

• 200g plain flour
• 200g brown sugar
• 50g cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 240ml unsweetened soy milk
• 120ml vegetable oil
• 1 tsp vanilla extract
• 150g peanut butter
• 100g vegan chocolate chips

Equipment

• Mixing bowls – several sizes for combining ingredients
• Electric mixer or hand whisk – for smooth batters and fillings
• Measuring cups and spoons – for precise quantities
• Baking tins – 8-inch round cake pan, 9×9 inch square pan, or springform pan for cheesecake
• Food processor or blender – essential for creamy cashew-based cheesecake filling
• Spatula – for folding ingredients gently
• Oven – preheated to required temperatures for baking cakes and brownies
• Refrigerator – for chilling the cheesecake overnight

Instructions

Vegan Chocolate Fudge Cake

1. Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.
2. In a large bowl, sift together the plain flour, caster sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until combined.
4. Pour the wet ingredients into the dry mix and stir until smooth and lump-free.
5. Fold in the vegan chocolate chips gently to distribute evenly.
6. Pour the batter into your prepared tin and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before frosting or serving.

Vegan Lemon & Raspberry Cheesecake

1. Prepare the base: Crush the digestive biscuits into fine crumbs. Mix with melted coconut oil until well combined.
2. Press the biscuit mixture firmly into the base of a springform pan. Place in the fridge to set while you prepare the filling.
3. Drain the soaked cashews and place in a food processor with coconut cream, maple syrup, lemon juice, and vanilla extract.
4. Blend the mixture until smooth and creamy, scraping down the sides as needed.
5. Pour the filling over the biscuit base and smooth the surface with a spatula.
6. Scatter fresh raspberries on top, pressing them gently into the filling.
7. Refrigerate for at least 6 hours or overnight for the cheesecake to set properly.
8. Remove from the fridge, release from the springform pan, slice, and serve chilled.

Vegan Chocolate & Peanut Butter Brownies

1. Preheat your oven to 175°C (350°F). Line a 9×9 inch square baking pan with parchment paper.
2. In a large bowl, sift together plain flour, brown sugar, cocoa powder, baking powder, and salt.
3. In another bowl, whisk soy milk, vegetable oil, and vanilla extract.
4. Combine wet ingredients with dry and mix until just combined.
5. Pour half the batter into the prepared pan and spread evenly.
6. Dollop half the peanut butter over the batter and swirl gently with a knife.
7. Repeat with remaining batter and peanut butter, finishing with a final swirl.
8. Sprinkle vegan chocolate chips on top and press lightly.
9. Bake for 25-30 minutes or until a toothpick comes out with moist crumbs.
10. Allow to cool completely before slicing into squares and serving.

Tips & Variations

“For a richer cake, try substituting half the vegetable oil with melted coconut oil.”

Feel free to experiment with different plant milks such as oat, cashew, or soy to adjust the creaminess and flavor profile of your desserts. Adding a pinch of espresso powder to the chocolate cake batter can enhance the chocolate flavor without tasting like coffee.

For the cheesecake, swap raspberries for other berries like blueberries or strawberries, or add a swirl of fruit puree for extra color and taste. If you prefer a nut-free version, try using sunflower seeds soaked overnight instead of cashews.

When making the brownies, using crunchy peanut butter adds an exciting texture contrast, while smooth peanut butter creates a silkier swirl. You can also sprinkle chopped nuts or vegan caramel bits on top before baking for extra indulgence.

Nutrition Facts

Serving Suggestions

These vegan desserts can be served in numerous delightful ways. The chocolate fudge cake is divine on its own or paired with a scoop of creamy vegan vanilla ice cream or coconut whipped cream.

For an extra touch, drizzle some raspberry coulis or vegan chocolate sauce on top.

The lemon & raspberry cheesecake shines when garnished with fresh mint leaves and a dusting of powdered sugar. Serve chilled alongside fresh seasonal fruits or a tangy berry compote for a refreshing contrast.

Brownies are perfect for casual snacking or as a party treat. Serve warm with a dollop of peanut butter or a drizzle of melted vegan chocolate.

They also pair wonderfully with a glass of almond milk or a cup of your favorite plant-based coffee.

For more vegan dessert inspiration, check out this Chocolate Heaven Cake Recipe or the luscious Cinnamon Pecan Ice Cream Recipe. If you’re interested in festive treats, the Christmas Parfait Dessert Recipes are a must-try!

Conclusion

BOSH vegan dessert recipes offer a fantastic way to enjoy indulgent sweets that are kind to animals and the planet. These recipes are not only delicious but also accessible, requiring simple ingredients and straightforward techniques.

Whether you’re baking for yourself, family, or friends, these desserts are sure to impress and satisfy everyone at the table.

By embracing plant-based desserts like these, you’re opening up a world of flavors that prove vegan baking can be just as decadent and delightful as traditional recipes. So dive in, experiment, and enjoy the sweet rewards of these BOSH creations!

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