Desserts are usually all about indulgence, but what if you could enjoy them without straying too far from your healthy lifestyle? Enter vegan desserts, where even the biggest sweet tooth can be satisfied. They’re popular not just with vegans, but with anyone searching for healthier, more sustainable options.
And with dairy-alternative brands like Lattini Sunflower Milk, making delicious plant-based treats has never been easier.
1. Simple Vegan Apple Cake
Ingredients:
- 1 cup of Lattini Unsweetened Sunflower Milk
- ¾ cup sugar
- ¼ cup neutral oil or melted vegan butter
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3 tsp cinnamon
- 1 tbsp vanilla extract
- 1 pinch salt
- 3 – 4 medium apples
Instructions:
- Oil the sides of a Springform pan or cake pan and dust with flour. Line the bottom with parchment paper.
- Preheat the oven to 360°F or 180°C.
- Add the wet ingredients to a medium bowl: sunflower milk, oil, and sugar. Whisk to combine.
- Sift in the dry ingredients: flour, baking powder, cinnamon, and a pinch of salt.
- Whisk with a hand mixer for a few seconds till you have a smooth and thick cake batter.
- Add small apple pieces from 2 apples (about 11 ounces or 300 grams of apple chunks).
- Apples should be cored and seeds removed. You can keep the peel on.
- Fold in with a spatula until the apple pieces are well incorporated into the batter, then pour it into the cake tin.
- Cover the top of the cake with thin apple slices in a circular pattern, overlapping the slices a bit. Finally, sprinkle the apples with sugar.
- Bake the cake at 360°F or 180°C for 55 minutes to 1 hour on the center rack of the oven.
- Take out of the oven and let cool down for about 1 hour.
Inspo: https://theplantbasedschool.com/vegan-apple-cake/
2. Easy Cake Donuts
Ingredients:
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ⅔ cup Lattini Unsweetened Sunflower Milk
- 1 tbsp olive oil
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 340°F or 170°C. Brush a donut baking pan with dairy-free butter or olive oil.
- Whisk 1 cup all-purpose flour, ½ cup sugar, 1 tsp baking powder, ¼ tsp salt, and 1 tsp cinnamon in a large bowl.
- Add ⅔ cup sunflower milk, 1 tbsp olive oil, and 1 tsp vanilla extract. Whisk to combine without overmixing.
- Pour the mixture into the donut pan, filling the molds a little over half full.
- Bake at 340°F or 170°C for 20 minutes. Let them cool down for 10 minutes in the pan, then take them out and serve with a topping or glaze of your choice.
Inspo: https://theplantbasedschool.com/cake-donuts/
3. Vegan Cinnamon Rolls
Ingredients:
- 1 cup Lattini Unsweetened Sunflower Milk
- 2½ tsp instant dry yeast or active dry yeast
- ¼ cup sugar
- ⅓ cup neutral oil or melted vegan butter
- 3⅓ cups all-purpose flour
- 1 tsp salt
- ¼ cup vegan butter
- ½ cup brown sugar
- 4 tsp cinnamon
- ¾ cup powdered sugar
- 1½ tbsp Lattini Unsweetened Sunflower Milk
- ½ tsp vanilla extract
Instructions:
- Add 1 cup sunflower milk (lukewarm), 2½ tsp instant dry yeast, ¼ cup sugar, and ⅓ cup canola oil to a large mixing bowl.
- Stir and set aside for 1 minute.
- Add 3⅓ cups all-purpose flour and 1 tsp salt and mix with a wooden spoon until you get a dough ball.
- Transfer dough onto a lightly floured worktop and knead for 5 minutes, until the dough is elastic and smooth.
- Shape the dough into a ball, and transfer it into a large bowl you previously brushed with oil.
- Brush the dough with oil and cover it with a damp cloth or plastic wrap.
- Let the dough proof in a warm place for about 1½ hours or until it has doubled in size.
- To a small bowl, add ¼ cup vegan butter (softened at room temperature), ½ cup brown sugar, and 4 tsp cinnamon. Mix with a fork.
- Once the dough has doubled in size, transfer it back onto the worktop and fold it on itself 5 times.
- With the help of a rolling pin, roll it out into a 12 x 16 inches (30 x 40 cm) rectangle.
- Spread the filling on the dough, leaving ¼ of an inch (½ cm) around the edge.
- Roll up the dough starting from the short side of the rectangle, forming a log.
- Stretch the rolled dough with your hands to reach 11 inches (28 cm).
- Cut each roll to a thickness of just over an inch (about 3 centimeters) to make 9 rolls.
- Transfer each roll to the baking pan you previously brushed with oil or vegan butter.
- Let rolls proof a second time (best if in a warm place) for 40 minutes.
- Preheat the oven to 350°F or 180°C.
- Brush the rolls with sunflower milk. Once the oven is ready, bake them for about 20 to 25 minutes.
- Take the cinnamon rolls out of the oven and let them cool for 15 minutes.
- To make the icing, whisk ¾ cup powdered sugar, 1½ tbsps sunflower milk, and ½ tsp vanilla extract until you have a smooth and pourable glaze.
- Spoon the icing over the buns, and enjoy.
Inspo: https://theplantbasedschool.com/vegan-cinnamon-rolls/
4. Delicious Zucchini Muffins
Ingredients:
- ½ cup Lattini Unsweetened Sunflower Milk
- ¼ cup olive oil
- ⅔ cup sugar
- 1 tbsp vanilla extract
- 2 medium zucchinis
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon (optional)
- ½ cup dark chocolate chips (optional)
- ½ cup walnuts chopped (optional)
Instructions:
- Preheat the oven to 350°F or 180°C. Line a 12-muffin tin or two 6-muffin tins with muffin liners.
- Add ½ cup sunflower milk, ¼ cup olive oil, ⅔ cup sugar, and 1 tbsp vanilla extract to a large mixing bowl. Mix with a spatula.
- Grate 2 medium zucchini with the large holes of a box grater and stir them into the wet ingredients.
- Add 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, ¼ tsp salt, and 1 tsp cinnamon and stir until combined.
- If using, add ½ cup dark chocolate chips and ½ cup walnuts (chopped) and fold them into the batter.
- Fill the muffin tins and bake at 350°F or 180°C for 20 minutes on the middle rack of the oven.
- Put them on a cooling rack, and let them cool down completely at room temperature.
Inspo: https://theplantbasedschool.com/zucchini-muffins/
5. Vegan Lemon Bars
Ingredients:
- 1⅓ cups all-purpose flour
- ¼ cup sugar
- 3 tbsps water
- 3 tbsps neutral oil
- 1 tsp baking powder
- 1 lemon (zest only)
- 2 cups Lattini Unsweetened Sunflower Milk
- ½ cup sugar
- ½ cup cornstarch
- 1 pinch turmeric
- ⅓ cup lemon juice
- 1 tbsp powdered sugar (for topping)
Instructions:
- Preheat the oven to 350°F or 180°C.
- Line a 10×10 baking pan with parchment paper, and let some of the parchment paper go over the edges of the pan.
- To a bowl, add the grated zest of one lemon, sugar, water, and oil. Mix with a spatula.
- Sift in the flour and baking powder and mix with a spatula till the flour absorbs the liquid.
- Knead the dough for a minute with your hands.
- Transfer the dough to the baking pan and flatten it and compress it with your hands to create a compact base layer of dough.
- Make some holes with a fork, then bake in the oven at 350°F or 180°C for 15 minutes. Keep the oven turned on once baked.
- To a medium saucepan, add the peel of one lemon (not the grated zest, the peel), sunflower milk, sugar, cornstarch, and a pinch of turmeric for color.
- Stir with a whisk until there are no lumps.
- Squeeze the lemons to produce ⅓ cup of lemon juice. Filter it with a sieve and set it aside.
- Bring the saucepan to medium heat and stir the liquid with a whisk until it thickens.
- Add the lemon juice and keep stirring with the whisk to incorporate the lemon juice until it’s fully absorbed by the custard.
- Let the crust cool down for 10 minutes, then pour the lemon curd onto the baked crust and level it off with a spatula.
- Bake in the oven at 350°F or 180°C for another 15 minutes.
- Let cool down for about an hour before lifting it from the pan.
- Cut into squares and enjoy!
Inspo: https://theplantbasedschool.com/vegan-lemon-bars/
Why Lattini Sunflower Milk is the Best Milk for Baking
Lattini Sunflower Milk isn’t just an ingredient—it’s a game changer for vegan baking. Here’s why:
- Nutritional Benefits: It’s rich in vitamins and minerals but low in calories, making it a healthy choice.
- Versatility: Its neutral flavor complements any recipe, ensuring your desserts shine without interference.
- Creamy Texture: It contributes to a smooth, consistent batter and dough, essential for creating perfect baked goods.
- Plant-Based and Allergen-Free: Ideal for those with lactose intolerance or nut allergies, it opens up vegan baking to everyone.
The Best Milk for Baking and Staying Healthy
Whether you’re a seasoned vegan or just curious, these dessert ideas are sure to satisfy your sweet tooth without compromising your lifestyle. From the warmth of cinnamon rolls to the refreshing tang of lemon bars, there’s something for every palate. And with Lattini Sunflower Milk, you can elevate your baking to a whole new level.
