5 Delicious, High-Protein Vegan Dessert Recipes

We have got a real treat for you in this month's article - 5 mouthwateringly delicious high-protein vegan desserts that would be the main talking point of almost any plant-based meal. In fact, we dare you to test them out on your non-vegan friends to see whether they can tell the difference!

Vegan Raspberry Mug Cake Recipe

 

Serves: 1
Cooking Time: 2 ½ - 3 minutes

Ingredients

• 3 tbsp dairy free milk (our favourite is Oatly)
• 3 tbsp frozen or fresh raspberries, chopped
• 1 tbsp coconut oil, melted
• ½ tbsp coconut sugar
• 1 scoop of Raspberry Vegan Protein Powder
• 3 tbsp plain flour
• 1 tsp baking powder

Add raspberry jam or compote and coconut yoghurt/cream to serve

Instructions

1. Grease a large mug that can go into the microwave.
2. Place all of the ingredients in to a bowl and mix thoroughly to make a smooth batter.
3. Pour the batter into the mug and place in the microwave.
4. Cook in 30 second bursts until risen and springy to the touch.
5. This mug cake will sink down a little. Top it with some jam/compote and coconut cream or yoghurt and serve immediately.

 

Vegan Caramel and Banana Ice Cream Recipe

Serves: 2
Cooking Time: None

Ingredients

• 3 large bananas, chopped and frozen
• One scoop of Chocolate Salted Caramel Vegan Protein Powder
• 1-2 tbsp dairy free milk (our favourite is Oatly)

Add cookie pieces and cacao nibs to serve.

Instructions

Place the bananas, protein powder and milk in a processor and blend until smooth and creamy.

Divide between two bowls, top with the cookie pieces and cacao nibs and serve immediately.

 

Vegan Donuts/Pronuts Recipe

Serves: 3 (makes 9 donuts)
Cooking Time: 20-25 minutes

Ingredients

• 2 tsp flaxseeds mixed with 2-3 tsp warm water
• 2 tbsp coconut oil
• 1 tsp apple cider vinegar
• 250ml dairy free milk (our favourite is Oatly)
• 50g coconut sugar
• 200g plain flour
• 1 tsp baking powder
• One scoop of Vanilla Vegan Protein Powder

 

Icing

• 1 tsp of Chocolate Salted Caramel Vegan Protein Powder
• 80g vegan chocolate
• 1 tsp coconut oil

Instructions

 

1. Pre-heat the oven to 190°C/Gas Mark 5 and grease a doughnut mould tin.
2. Mix the flaxseed and water together and set aside for 5-10 minutes to thicken.
3. Mix the dairy free milk and vinegar together and add to the dry ingredients.
4. Add the flaxseed mix and quickly beat together to make a smooth batter.
5. Pour in to the prepared tin and bake for 20-25 minutes until risen and cooked.
6. Leave to cool in the tin before removing.
7. Meanwhile, melt the vegan chocolate, protein powder and coconut oil together in a bowl over a pan of simmer water. Stir until you have a smooth sauce.
8. Drizzle the chocolate over the doughnuts and serve.

 

Vegan Cookies and Cream Freakshake Recipe

Serves : 1
Cooking Time: None

Ingredients

• 250ml dairy free milk
• One scoop of Chocolate Vegan Protein Powder
• One large handful of ice
• One frozen banana
• 2 Oreo cookies, or other vegan cookie

• 2 tbsp whipped coconut cream (taken from the top of a cold tin of coconut milk and whisked until thick)
• 1 tsp cacao nibs
• 1/2 crushed Oreos, or similar vegan option

Instructions

1. Place the milk, protein powder, ice, banana and cookies in a high-speed blender.
2. Process until smooth.
3. Pour into a glass and top with the whipped coconut cream, nibs and cookie pieces.

 

Vegan Chocolate Cake Recipe

Serves : 8
Cooking Time: 20-25 minutes

Ingredients

• 300ml dairy free milk (our favourite is Oatly)
• 1 tbsp lemon juice
• 150g dairy free butter
• 1 tsp coffee granules
• 3 tbsp golden syrup/agave syrup/brown rice syrup
• 275g plain flour
• 1 tsp baking soda
• 2 tsp baking powder
• 160g caster sugar
• 4 tbsps cocoa powder
• 20g of Chocolate Vegan Protein Powder

Icing

• 1 scoop of Chocolate Salted Caramel Vegan Protein
• 3 tbsp cocoa powder
• 75g dairy free butter
• 200g icing sugar
• 1 tbsp dairy free milk

To decorate

• Vegan chocolate, grated
• Fresh raspberries

Instructions

1. Pre-heat the oven to 190°C/Gas Mark 5 and line/grease 2x 8” baking tins.
2. Mix the milk and lemon juice together and set aside. It may curdle a bit, but this is normal.
3. In a saucepan melt the dairy free butter, coffee and syrup together until the granules are dissolved.
4. Mix all of the dry ingredients together and then quickly beat in the melted syrup mix and milk, until you have a smooth batter.
5. Pour into the two tins and bake for 20-25 minutes until risen and springy to the touch.
6. Leave to cool before removing the cakes from the tin.
7. Meanwhile, beat the icing sugar, protein powder and butter together to make a smooth icing.
8. Fill the cold cake with the icing and pipe or spread the remaining icing over the top.
9. Decorate with fresh raspberries and grated chocolate.

 

More Vegan Recipes

Have you enjoyed these recipes? If you would like more why not take a look through our blog - we publish delicious new recipes all the time!

If you're looking for something a little less indulgent (we all deserve a treat from time to time!), why not try our 100 Healthy Vegan Recipes downloadable e-book? It contains recipes covering breakfast, lunch, dinner, desserts AND snacks, plus each recipe contains a breakdown of the calories, carbs, protein and fats in each serving - ideal if you're trying to track your intake. 

Special Offer: Use code "Vegan50" at the checkout to get either the recipe book and/or our 7 day vegan meal plan at half price.