Delicious & Healthy Seasonal Vegan Desserts

Each season has its charms, and once winter rolls in, there's nothing like being at home with a fireplace crackling, a warm drink and something delicious baking in the oven, filling the entire home with its sweet fragrance. Who doesn't have memories as a child of waiting eagerly for cookies to be ready?

Now that you've grown up, you're probably aware that the cookies and cakes mom was making were probably not the healthiest (even though they were tasty). The good news is that you can still indulge your sweet tooth and enjoy the sweet savors of a seasonal dessert without the guilt (and gluten - if you're averse).

Try some of these healthy and delicious recipes for your next cozy evening at home.


Vegan, Sugar-Free Gingerbread Cookies


  • 2 Tablespoon coconut flour
  • 2 Tablespoon applesauce or mashed banana
  • stevia or other sweetener, to taste (I use 1-2 packets)
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger powder
  • pinch salt
  • 1 Tablespoon almond milk
  • 1/2 teaspoon molasses
  • Directions

    1. Preheat oven to 350F.
    2. In a small bowl, mix coconut flour, baking powder, ginger, cinnamon, and salt.
    3. Add in applesauce or mashed banana and stir.
    4. Add in almond milk and molasses and stir until fully incorporated.
    5. Drop dough by tablespoon or teaspoon, depending on how big you want them, on a parchment lined baking sheet.
    6. Flatten the dough into cookie shapes and bake in the oven at 350F for 10 minutes.
    7. Let cool.

    [Credit: Foodie Fiasco

    Vegan Squash Pie


    • 3 tablespoons coconut oil
    • 1 1/2 cups unsweetened shredded coconut

    • 3 tablespoons chia seed meal
    • 1 cup full fat canned coconut milk
    • 2 cups baked squash (canned or homemade both work)
    • 3 tablespoons coconut oil
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon sea salt
    • 20 drops liquid stevia
    • Zest of half an orange



    1. Preheat the oven to 325 degrees F. Lightly grease a pie pan. Process your crust ingredients in a food processor for a few minutes. When the coconut sticks to the side of the food processor (you'll know when this happens), it's done. Press into the pan pie and bake for 20 minutes. It won't cover the sides, just the bottom of the pan, and it's difficult to press since it's so sticky (use some melted coconut oil or light olive oil on your fingers to make it easier). 
    2. While the pie crust is baking, make your pie filling. Start by putting your chia seeds and coconut milk in the food processor and letting them sit for a few minutes. Then put the rest of the ingredients in the food processor and blend until it's completely smooth. This will take a few minutes, and when you think it's blended enough, give it another minute. It gets creamier the longer to blend it. 
    3. Once the crust is done, allow it to cool completely before pouring the filling into the pan. Chill overnight or at least a few hours in the fridge. It will hold up within a couple of hours, but is best if allowed to set up in the fridge overnight. 

    [Credit: The Daily Dietribe]


    Vegan Carrot Cake


    •  2⅓ c all-purpose flour
    • 1 tsp baking powder
    • 1½ tsp baking soda
    • 1 tsp cinnamon
    • ½ tsp nutmeg
    • ½ tsp salt
    • 6 tbsp flax seed meal
    • ¾ c warm water
  • 1½ c sugar
  • 1 c oil
  • 1 tsp vanilla
  • 2 c shredded carrots
  • 1 c walnuts, chopped
  • 8 oz vegan cream cheese
  • ¼ c margarine, softened
  • 1 tsp vanilla
  • 2 c powdered sugar


    1. Preheat oven to 350º.
    2. Line two 8×8″ pans with parchment paper.
    3. In a small bowl, sift together dry ingredients (flour through salt).
    4. In a large bowl, whisk together flax seed meal and water. Beat in sugar and oil.
    5. Add vanilla and carrots and mix until combined.
    6. Add dry mix and stir until moistened.
    7. Fold in walnuts.
    8. Pour equal parts into pans.
    9. Bake for 18-20 min, or until a toothpick comes out clean.
    10. Let cool in pans 10 minutes.
    11. Use a knife to loosen edges of cake from pans.
    12. Using parchment paper, lift cakes out of pans. Let cool fully on wire racks.
    13. To make Cream Cheese Frosting, beat together cream cheese and margarine. Add vanilla and powdered sugar; whip until smooth. Don’t overbeat; in my experience, store-bought vegan cream cheese has a tendency to get runny.
    14. To assemble, carefully remove parchment paper from one cake. Frost with cream cheese frosting, layer, and decorate with marzipan if desired. Serve chilled.

    [Credit: Hell Yeah It's Vegan]

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