Make your Plant Power Day on 7 March extra sweet with two irresistible vegan desserts! From a tropical pavlova infused with cardamom and pineapple to rich, fudgy tofu brownies, these indulgent plant‑based bakes prove that vegan treats are anything but boring. 

1. Vegan pavlova with cardamom and pineapple    

Serves 8   

Ingredients    

For the topping    

1 can (400g) coconut cream  
1 cup (250ml) yoghurt     

For the vegan pavlova     

1 cup aquafaba (liquid from a tin of chickpeas)  
¼ tsp (1.25ml) cream of tartar  
1 cup (200g) brown sugar  
2 tsp (10ml) ground cardamom   

For serving    

½ pineapple, peeled and sliced  
⅓ cup (80ml) fresh coconut shavings
 

Method    

1. Place the coconut cream in the freezer to partially solidify.   
2. Preheat the oven to 170°C and line a baking tray. 
3. For the vegan pavlova, whip aquafaba and cream of tartar in a stand mixer until frothy.   
4. Gradually add the sugar and beat for 10 minutes, or until thick and glossy.  
5. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.  
6. Dollop spoonfuls onto a baking tray in a circle. Make peaks using the back of a spoon.  
7. Bake for 40 minutes, or until set, then turn the oven off and allow the meringue to crisp up for an hour.  
8. For the coconut cream, remove the solid layer of the coconut cream and mix it through the yoghurt. Dollop on top of the meringue. 
9. Top with pineapple and coconut shavings and serve immediately.  

Recipe & styling: Chiara Turilli  
Photographs: Andreas Eiselen // HMimages.co.za  

2. Vegan tofu brownies 

Makes 16  

Ingredients 

1 cup (200g) treacle sugar, firmly pressed
½ cup (125ml) vegetable oil
½ cup (115g) vegan butter or margarine
300g silken soft tofu
1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) boiling water
1½ cups (225g) cake flour
1½ cups (185g) cocoa powder
½ tsp (2.5ml) baking powder
1 tsp (5ml) flaky salt
40g raw gingerbread chocolate-coated bites, halved
Vegan ice cream, to serve (optional)  

Method 

1. Preheat the oven to 180°C. Grease and line a 20cm square tin. 
2. Whisk together sugar, oil and butter using an electrical whisk for about 2 minutes.
3. Add tofu and whisk for another 20 seconds until smooth. 
4. Combine coffee and boiling water, stirring to dissolve granules. 
5. Add coffee mixture to the bowl and beat for another 20 seconds until combined. 
6. Sift together flour, cocoa and baking powder, then add salt. Pour wet ingredients into dry sifted mixture. 
7. Whisk the mixture on slow until the flour has just combined. Be careful not to over mix – the batter should resemble a biscuit dough. 
8. Spoon mixture into prepared tin, pressing chocolate bites into the mix. 
9. Bake for 22-25 minutes, or until the top is cooked and the middle feels springy. 
10. Cool for 20 minutes, then slice into squares and serve with ice cream, if you like. 

Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons 

Also read: 2 Decadent chocolate desserts