Soulful Table vegan desserts, cakes, baked goods, fruit-based treats, and other sweet recipes.
Two tender almond-oat cake layers hold a cool vanilla custard beneath a glossy dark-chocolate glaze. Flax replaces the eggs in this vegan adaptation, giving a denser crumb that welcomes the creamy filling and a careful, generous slice.
Frozen berries and rich coconut milk blend into a bright, creamy frozen dessert, with maple syrup and lemon balancing the fruit. Enjoy it softly spoonable straight from the blender or freeze it briefly for scoops, letting it soften before serving.
Rich dark chocolate and bright cherries meet in a softly set mousse, lightened with whipped aquafaba and a little coconut cream. Spoon it into small glasses and let the cherries bring their lovely tart edge to each chocolate-rich bite.
Roasted sweet potato gives these cocoa-rich brownies a soft, dense center. Almond and oat flours keep the crumb tender, with optional dark chocolate pieces for little pockets of richness.
Thin apple slices, maple syrup and toasted pecans settle into a buttery vegan crust. Serve it warm for a soft, fragrant filling, or let it cool longer for a tidier slice.
Tart-sweet cherries, mellow vanilla and little pieces of almond and cashew make these chewy date bars a welcome companion to tea. No oven is needed: process, press firmly and chill, with practical tips for soft dates, a mixture that holds together and neat slices to keep in the refrigerator or freezer.
A strawberry and coconut filling in a date-sweetened almond and pecan crust. Freeze until firm, then soften briefly for cool, fruity slices.
Soft oat and almond cookies with applesauce, cinnamon and a flax binder. A maple-flavored sugar-free syrup sweetens the dough, with nuts or vegan chocolate chips as optional additions.
Tender gluten-free sponge, vivid orange jelly and softly set dark chocolate make these little vegan Jaffa cakes a joyful addition to a tea tray. Follow the useful resting, setting and coating cues, prepare the layers in a comfortable order, then share a plate with tea, coffee or fresh fruit.
Juicy blueberries, a tender almond crumb and bright lemon make this vegan gluten-free cake a lovely reason to pause for a slice. A light lemon-vanilla glaze finishes it simply, with careful flour, berry and cooling guidance to help you bring a beautiful cake to brunch, afternoon tea or a gathering.