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10 Vegan Flourless Recipes for Easter and Passover

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Vegan Flourless Baking Recipes

A lot of us are stuck at home this Easter and Passover but that doesn’t mean we can’t bake up a storm using ingredients we have in our pantry. Check out these flourless recipes to satisfy all your sweet cravings. These recipes come for some of the most talented vegan food bloggers on the interwebs.

Vegan Flourless Chocolate Cake

1. Flourless Chocolate Cake

This vegan flourless chocolate cake is going to blow your mind. No eggs, no milk, no flour and the main ingredient is potatoes. And it tastes DIVINE.

Vegan Caramel Crunch Cookies by Sara Kidd

2. No-Bake Caramel Crunch Cookies

This no-bake, flourless caramel crunch cookie is going to fix any sweet tooth craving you have in lockdown. This vegan recipe uses very simple ingredients from your pantry to create a very satisfying snack.

Vegan Chocolate Peanut Butter Fudge

3. Easy Peanut Butter Fudge

Hold onto your hats because this vegan chocolate peanut butter fudge is coming at ya! It’s the easiest vegan fudge in the world and it tastes like sweet Sunday morning on a long weekend.

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4. Chocolate Covered Boozy Cherries

How can you go wrong with cherry, booze and chocolate? Now, I know cherries may not be in season but you can use this on any type of fruit available. This recipe comes from blogger 86Eats and she makes some of the tastiest vegan treats I’ve ever seen.

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5. No Bake Chocolate Raspberry Ganache Tart

This is a gorgeous option if you’re wanting to make a tart without flour. This recipe comes from vegan pastry chef Gretchen Price who is a pioneer in the vegan baking movement.

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6. Raw Chocolate Fudge and Mandarin Orange Tart

I couldn’t go past this beautiful tart by Vegan Pastry Chef Fran Costigan.
Orange and chocolate are a special combination and Fran’s recipes are always winners.

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7. Strawberry and Cream chocolate Popsicles

You can’t have Easter without some ice cream. This recipe comes for Raw Vegan Chef Crystal Dawn. There are a few more ingredients in this recipe but as you can see from the photos it’s totally worth it.

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8. Raw Salted Caramel Chia Pudding

This one is a great recipe for a special breakfast treat on Easter morning. I can’t wait to eat this one. This recipe comes for vegan food blogger Fragrant Vanilla Cake. There are so many wonderful recipes on this site.

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9. Cheesecake Dip

Everyone needs vegan cheesecake dip. It literally goes with everything and this recipe comes from the spectacular blogger Cooking on Caffeine.

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10. Blueberry Blackberry and Ginger Cheesecake

How can you not have a cheesecake for Easter?! This is such a well-crafted recipe that will have you wanting more. This recipe comes for vegan food blogger extraordinaire Rainbow Nourishments.

No-Bake Flourless Vegan Caramel Crunch Cookies

By 2 Comments

Caramel Crunch Cookies 2

This no-bake, flourless caramel crunch cookie is going to fix any sweet tooth craving you have in lockdown. This vegan recipe uses very simple ingredients from your pantry to create a very satisfying snack. You can see me bake this on my Bake-Along with Vegan Chef Zacchary Bird here: https://www.facebook.com/events/624857121398023/

Caramel Crunch Cookies copy

Here are some tips for this recipe

  • These keep best in the fridge or freezer for weeks
  • You can use any nuts or muesli
  • Use silicon egg rings to help create that perfect round shape when setting the caramel
  • When making your caramel, make sure the sugar syrup is a dark brown before you add your coconut cream
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Vegan Caramel Crunch Cookies by Sara Kidd

No Bake Flourless Vegan Caramel Crunch Cookies

★★★★★

5 from 1 reviews
  • Author: Sara Kidd
  • Yield: 6 large cookies 1x
Print Recipe

Description

Very simple cookie recipe with ingredients from your pantry

Ingredients

Units Scale

Caramel

  • 220 grams caster sugar (1 cup)
  • 60 ml water (1/4 cup)
  • 1 tsp white vinegar
  • 100 grams coconut cream (1/3 cup + 1 tbs)
  • good pinch sea salt

Cookie

  • 160 g favourite roasted muesli or granola (approx 1 1/2 cups)
  • Handful of your favourite salted nuts chopped coursely (or whatever you have handy)
  • 250 g high quality vegan dark chocolate ((50 to 70% cocoa) or whatever you have handy)

Decoration

  • 50 g vegan white chocolate
  • Pink candy colouring or petal dust

Instructions

  1. Combine sugar, water, white vinegar in saucepan. Stir over low heat until the sugar dissolves. Don't bring to boil until all the sugar has completely dissolved.
  2. Increase the heat to high and bring to the boil without stirring.
  3. Once very golden but don't burn, take off heat and allow to sit for a minute.
  4. Very slowly stir in coconut cream (it's going to bubble so be EXTRA careful) + salt until completely combined and put back on the stove at medium heat to boil for a few seconds whilst viciously stirring – don't let it burn.
  5. Take off heat and pour muesli and nuts into the pot. Stir to completely cover. Make sure it’s not too runny. If so add more muesli.
  6. Arrange 6 silicone egg rings on a lightly greased baking tray. Fill each ring about half a centimetre and place in freezer to set for about 15 minutes.
  7. Melt chocolate in a large mixing bowl in the microwave in short bursts or using a double boiler method.
  8. Remove caramels from the freezer and using a spatular or a butter knife gently lift the caramels onto a cooling rack and place over the baking tray. It's going to be sticky!
  9. Dunk each caramel into the chocolate and completely cover. Scrape off excess chocolate and place on the rack. Once you have covered all cookies put back into the freezer to set.
  10. To decorate, melt white chocolate and add colouring. Remove cookies from freezer and drizzle over the top of each cookie. Keep cookies cold in the fridge or freezer right up until eating.
  • Category: Snack
  • Cuisine: Dessert

Keywords: caramel, flourless, vegan cookie

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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Vegan Flourless Chocolate Cake

By 6 Comments

Flourless Chocolate ake by Sara kidd 2 copy

This vegan flourless chocolate cake is going to blow your mind. No eggs, no milk, no flour and the main ingredient is potatoes. And it tastes DIVINE. If you can’t leave home, have barely any ingredients, this is the recipe you definitely want to make.

PLEASE NOTE, this recipe is not like a standard cake. It’s more like a rich brownie. The higher quality chocolate you use the better it will taste. To help the cake be firmer, allow time for it to set in the fridge.

Flourless Chocolate ake by Sara kidd copy

Here are some tips for this vegan flourless chocolate cake recipe:

  • You can use any type of potato or even pumpkin
  • If you allow the cake to set in the fridge after baking the texture will improve, I like this cake even better the next day
  • You can freeze this cake for up to a month
  • You can heat the cake up to give it a more gooey texture
  • You can use any vegan chocolate you have handly, even chocolate chips
  • You can add nuts to the batter for extra texture
  • Serve with my custard recipe
  • If you don’t have golden syrup you can use maple syrup or agave syrup
  • Make sure your potato has absolutely no lumps in it

Here are the steps in photos so you can easily see the process for this vegan cake recipe:

  • Step 1 Flourless Chocolate ake by Sara kidd 6
  • Step 1 Flourless Chocolate ake by Sara kidd 7
  • Step 2 Flourless Chocolate ake by Sara kidd
  • Step 1 Flourless Chocolate ake by Sara kidd 3
  • Step 1 Flourless Chocolate ake by Sara kidd
  • Step 3 Flourless Chocolate ake by Sara kidd
  • Step 4 Flourless Chocolate ake by Sara kidd
  • Step 5 Flourless Chocolate ake by Sara kidd 2
Step 5 Flourless Chocolate ake by Sara kidd
  • Step Flourless Chocolate ake by Sara kidd
  • Step Flourless Chocolate ake by Sara kidd 2
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Vegan Flourless Chocolate Cake

Vegan Flourless Chocolate Cake

★★★★★

4.6 from 9 reviews
  • Author: Sara Kidd
  • Total Time: 1 hour 25 minutes
  • Yield: 1 8 inch cake 1x
Print Recipe

Ingredients

Units Scale
  • 50 g cocoa powder (1/2 cup )
  • 77.5 g brown sugar (1/2 cup )
  • 1/2 tsp salt
  • 220 g vegan chocolate
  • 3 tbs vegetable oil
  • 3 tbs golden syrup (can use maple or agave syrup)
  • 2 tsp vanilla extract
  • 350 g potato puree (roughly 4 small-medium sized potatoes boiled then mashed until completely smooth)

Instructions

  1. Preheat your oven to 190C/374C and grease an 8IN/20CM springloaded cake tin.
  2. In a large mixing bowl, sieve cocoa powder, sugar and salt and mix with a whisk until well combined.
  3. Melt chocolate, pour in oil, syrup and vanilla and whisk until well combined.
  4. Add potato puree (make sure the potato is completely smooth) and chocolate to the large mixing bowl. Mix together on a low speed using an electric hand mixer until just combined.
  5. Pour into your cake tin and smooth out until completely flat and even.
  6. Bake for 50 to 55 minutes or until the top is just firm. It's still going to be quite soft.
  7. Remove from oven and allow to cool. Put in the fridge to set the cake for at least 2 to 3 hours. The cake will become firmer overnight if left in the fridge. Serve with my vegan custard recipe.

Notes

PLEASE NOTE, this recipe is not like a standard cake. It’s more like a rich brownie. The higher quality chocolate you use the better it will taste. To help the cake be firmer, allow time for it to set in the fridge.

The photo of the cake are taken after the cake had set in the fridge overnight. So don’t worry if your cake is slightly gooey in the middle.

  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Cake

Keywords: cake, chocolate, flourless, glutenfree, vegan

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes