3 Super Scrummy and Easy Vegan Sweet Treats

Reading Time: 7 minutes

One of the hottest questions that non-vegans ask vegans is… But what do you eat?

I can assure you that whoever you believe our creator to be they provided an abundance of fresh, natural and clean food on this planet that we can all consume. If you think about it, look at how many varieties of fruit and vegetables there are available to us!

Our fridge has a lot of fresh produce inside and I love that the girls will immediately go for fruits and raw veg for snacks and enjoy home cooked wholesome dishes. But we still like to eat the occasional “naughty” foods now and again.

Check out my latest easy vegan recipes here:

We have been working on refined sugar over the past few months since reading the Allen Carr: Good Sugar, Bad Sugar – although our diet is very healthy, I still had some concerns about the intake and ensuring the girls make good choices earlier in life. This will hopefully put them in good stead for the future. I don’t ban it completely but it’s controlled and more often than not, they opt for fruit over sugar naturally by choice.

But as I said, occasionally we like the odd “naughty” food and we do like a cake now and again. We have experimented with cakes over the past couple of years and I wanted to share with you our top 3 so far.

  • Healthy Vegan Banana Loaf

I used this recipe My Darling Vegan – Healthy Vegan Banana Bread

Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
This healthy vegan banana bread is sweetened naturally with dates and bananas for a delicious, moist, and healthy morning or midday sweet bread.

What You Will Need:

Wet Ingredients:
  • *1 cup dates pitted and soaked in hot water for 20 minutes (We didn’t use dates in ours)
  • 4 very ripe bananas
  • 1/2 cup applesauce
  • 1/4 cup coconut oil melted
  • 2 teaspoons vanilla extract
Dry Ingredients:
Cups Grams Ounces
1/2 cup 64 g 2.25 oz
2/3 cup 85 g 3 oz
3/4 cup 96 g 3.38 oz
1 cup 128 g 4.5 oz
  • 1 1/4 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
Mix-Ins (optional)
  • *1/2 cup walnuts (again, we didn’t use walnuts)


  • Preheat the oven to 180 degrees C. Lightly spray or line an 8×4 loaf pan and set aside.

  • *Drain the dates and place them in a food processor along with all the other wet ingredients. Blend until smooth.
  • In a separate bowl stir together dry ingredients. Fold the date/banana mixture into the flour mixture. *Once fully mixed, stir in walnuts.
  • Pour the batter into the prepared loaf pan and spread even the top.
  • Bake for 45-60 minutes until a knife inserted in the middle comes out clean. Allow loaf 20 minutes to cool in pan before transferring to cooling rack to cool completely.
  • Serve immediately or store in an airtight container or freezer.

Even without the dates and walnuts, our loaf came out perfectly, was moist, and tasted amazing.

  • Vegan Carrot Cake

I used this super easy recipe from The Spruce Eats – Super Moist Vegan Carrot Cake

What You Will Need:

Cups Grams Ounces
1/2 cup 64 g 2.25 oz
2/3 cup 85 g 3 oz
3/4 cup 96 g 3.38 oz
1 cup 128 g 4.5 oz
  • 1/4 cup cinnamon applesauce (plain applesauce is fine too, of course, but the cinnamon adds just a touch of extra deliciousness!)
  • 1 tsp vanilla extract
  • 1/2 cup
  • vegan margarine (softened)
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1 cup sugar
  • 1 1/4 cups flour
  • 1/4 cup soy milk
  • 1 cup grated carrots
  • 1 cup walnuts (chopped, optional)


  • Pre-heat your oven to 325 F. Grease and lightly flour a 9-inch square baking pan (you can also use sugar in place of the flour, or a combination of the two if you’d like).
  • In a large bowl or using a mixer, combine the applesauce, vanilla, vegan margarine, salt, baking powder, cinnamon, sugar, flour and soy milk until well mixed. Add the carrots and walnuts, gently folding them in to combine well.

I personally prefer a carrot cake without walnuts, so I leave them out (and sprinkle them on top of the frosting, rather than in the cake), but I find that most other people actually prefer the walnuts. They’re optional – up to you. 

  • Spread your carrot cake batter evenly in your prepared baking pan.
  • Bake in a pre-heated oven for 45 minutes.
  • Allow your carrot cake to cool completely.
  • Frost your vegan carrot cake with a vegan cream cheese frosting – we actually used this recipe for lemon frosting – see outcome below and recipe here: Vegan Lemon Frosting Recipe


  • Easy Raw Vegan Brownies with Chocolate Ganache

I used this amazing recipe from Minimalist Baker Recipes.

We were so pleased with the outcome, they taste incredible!

Simple, raw vegan brownies studded with walnuts and cacao nibs! A 5-ingredient coconut oil chocolate ganache is optional but recommended for a fudgy, decadent finish. A healthier vegan, gluten-free dessert! – FYI: we didn’t use cacao nibs

What You Will Need:

  • 1 cup (93 g) + 1/2 cup (47 g) raw walnuts, divided + more for topping
  • 1 cup (150 g) raw almonds
  • 2 1/2 cups (~425 g / 15 ounces) dates, pitted (if dry, soak in warm water for 10 minutes then drain)
  • 3/4 cup (60 g) cacao powder or unsweetened cocoa powder
  • 2 Tbsp cacao nibs + more for topping
  • 1/4 tsp sea salt
  • 1/4 cup (59 ml) almond milk
  • 1 cup (~175 g) dairy-free dark chocolate, chopped
  • 2 Tbsp coconut oil (or sub vegan butter), melted
  • 1/4 – 1/2 cup powdered sugar
  • 1/4 tsp sea salt


For the brownies:

  • Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
  • Add the cacao powder and sea salt and pulse to combine. Transfer to a bowl and set aside.
  • Add the dates to the food processor and process until small bits remain. Remove and set aside.
  • Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
  • Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
  • Add the brownie mixture to a small parchment lined 8×8 dish and before pressing, add remaining 1/2 cup roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
  • Lift parchment paper to remove brownies from the dish and use hands to slightly squeeze in the sides to create a smaller square – this will make the brownies slightly thicker and denser.
  • Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 even squares (If adding ganache, slice afterward!).

For the ganache:

  • Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
  • Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
  • Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
  • Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
  • Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares.
  • Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).

What vegan sweet treats do you create? I would love for you to follow my Instagram feed for more food

Are you on Instagram? I would love for us to connect!

Katrina Bruni Instagram

Katrina Bruni Instagram

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