Making Desserts from around the World (vegan)

Welcome back!! Today I’ve got 6 delicious recipes to share with you – desserts from around the world, made vegan. Share your recreations with me on instagram! Tag me @mina_rome
This video includes my take on Brigadeiro, Pain au Chocolat, Baklava, Welsh Cakes, Tres Leche Cake and … Fairy Toast 🙂 I had so much fun with this one, hope you enjoy!!

Instagram: @mina_rome
My Meal Planner:
50+ Recipe Ebook:
intro 0:00


#1 Vegan Brigadeiros 1:06

400ml full fat coconut milk (13.5 fl oz = 1 ⅔ cup) or 400ml soy cream (1 ⅔ cup)
125ml oat milk (1/2 cup) (forgot to mention, added that in the beginning as well)
100g sugar (½ cup)
¼ tsp salt
1 tsp vanilla

1 tsp coconut oil
75g dark chocolate (2.6oz)

a lil coconut oil for the plate
~ ⅓ cup chocolate sprinkles (60g)
~ ⅓ cup coconut flour (37g)

→ yields ~15 brigadeiros

Larissa’s ebook on vegan brazilian food (in German):

#2 Welch Oat Cakes 3:47

1 cups oats (90g)
1 ¼ cups all purpose flour (150g)
⅓ cup sugar (66g) + 2-3 tbsp for dipping later
2 tsp baking powder
¼ teaspoon nutmeg
⅓ teaspoon cinnamon
1/3 teaspoon salt
½ cup vegan butter, cold, cut into chunks = 113g
1 tsp vanilla
2 1/2 tbsp applesauce
if too dry add 1-4 tsp vegan milk or water
if too wet add up to 1-3 tbsp more flour
a handful of currants

a tiny lil baby amount of oil for the pan
serve with vegan yogurt, jam, berries, apple sauce …

→ yields ~10 cakes

#3 Fairy Toast 6:44

white bread
vegan butter
sprinkles, as many as you desire

#4 Vegan Tres Leches Cake 7:48

for the cake:

coconut oil for greasing your 8/9 inch (20cm/22.5cm) baking pan

200g (1 ½ cups)
1 ½ tsp baking powder
30g cornstarch (¼ cup)
¼ tsp salt
125g sugar (⅔ cup minus 1 tsp)

80ml veg oil (⅓ cup) or melted vg butter/coconut oil
1 tbsp apple cider vinegar
2 tsp vanilla
80ml non dairy milk (⅓ cup)

100ml aquafaba (liquid from a can of chickpeas) (⅓ cup plus 1 tbsp)

for the milk syrup:

75g sugar (⅓ cup plus 1 tbsp)
1 tsp vanilla
a pinch of salt
⅓ cup plant milk (80ml)
⅓ cup other type of plant milk (80ml)
1 cup vegan cream/creamer (250ml)

(cook for 25min until thick and reduced to about half)


¾ cup + 2 tbsp vegan whipped cream (measured in liquid form) (200ml)
→ whip up more if desired
a handful of strawberries

#5 Vegan Baklava 10:27

40g hazelnuts, peeled chopped (⅓ cup)
100g almonds, chopped (¾ cup)
60g pistachios, chopped (½ cup) (reserve 1 tbsp for decorations)
*or use other nuts of choice – walnuts for example!
150g vegan butter = 5.3 oz = ⅔ cup
⅓ cup olive oil (80ml)

500g filo/yufka dough (17,6oz)

for the syrup:

200ml water (¾ cup + 2 tbsp)
250g sugar (1 ¼ cups)
¼ tsp cinnamon
zest of ½ lemon
juice of 1 lemon

→ serves A LOT of people like 8?
→ use a rectangular baking dish, around 20x30cm (8 inch x 12 inch)

#6 Vegan Pain au Chocolat 13:46

150ml non dairy milk (⅔ cup minus 1 tbsp)
60g sugar (¼ cup + 1 tbsp)
1 tsp vanilla
1 ½ tsp dry active yeast

270g all purpose flour (2 ¼ cups)
⅓ tsp salt
½ tbsp veg oil for kneading

140g vegan butter, COLD, cut in half lengthwise (4.9oz)
~ 100g dark chocolate (3.5oz)

a bit of non dairy milk to brush the buns with

→ yields 12 little pains au chocolat




Kissmykas –
outro by

Much love,

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