Craving something irresistibly rich, creamy, and completely dairy-free? This Vegan Chocolate Brownie Sundae is the ultimate frozen indulgence for chocolate lovers. Perfect for summer afternoons, movie nights, or whenever your sweet tooth kicks in, this dessert layers velvety frozen cashew milk chocolate, fudgy vegan brownies, whipped coconut cream, and juicy cherries — all in a crunchy waffle bowl. Whether you’re vegan or just exploring plant-based treats, this sundae delivers classic flavor with a modern, compassionate twist.
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Decadence Meets Dairy-Free Delight
The beauty of this vegan chocolate brownie sundae lies in its indulgence without compromise. It’s entirely plant-based, yet each component — from the creamy chocolate frozen dessert to the chewy brownie chunks — delivers full-on flavor and satisfying texture. It’s gluten-free, soy-free, non-GMO, and incredibly easy to assemble with make-ahead components, making it a top choice for families, gatherings, or a solo treat-yourself moment.
What You’ll Need for This Irresistible Sundae
- So Delicious Dark Chocolate Truffle Cashewmilk Frozen Dessert: Rich, creamy, and coconut-free, this non-dairy base is the star of the show.
- Vegan Brownie Chunks: Fudgy and chewy, these brownies bring texture and deep cocoa richness.
- Coconut Whip: Light and airy topping made from whipped coconut cream adds a fluffy contrast.
- Chocolate Shavings: A boost of extra cocoa decadence with a touch of elegance.
- Fresh Pitted Cherries: Juicy, sweet-tart bites add brightness and balance to the richness.
- Waffle Bowls (Optional): Crunchy and fun, they make your sundae feel extra special.
Ingredient Swaps for Every Pantry
- Frozen Dessert: Swap with any rich vegan ice cream — chocolate cookies ‘n cream or creamy vanilla work beautifully.
- Brownies: If short on time, use your favorite store-bought vegan brownies or a brownie mug cake.
- Coconut Whip: Use a store-bought dairy-free whip or make aquafaba whip for a lighter option.
- Cherries: Try strawberries, raspberries, or even banana slices if cherries are out of season.
- Waffle Bowl: Skip it or use gluten-free cones or bowls to make it celiac-friendly.
How to Make the Best Vegan Chocolate Brownie Sundae
- Make the Brownies
Preheat your oven to 325°F. Line a non-stick loaf pan with parchment and spray with non-stick spray.
In a mixer, beat ¼ cup aquafaba (chickpea brine) with ⅓ cup + 2 tbsp packed brown sugar until thick, shiny, and ribbon-like.
Melt 90g chopped dark chocolate with ⅓ cup coconut oil in a double boiler. Cool slightly.
Sift together ⅔ cup + 1 tbsp all-purpose flour, 2 tbsp cocoa, ¼ tsp sea salt, and ¼ tsp baking soda.
Gently fold the chocolate into the aquafaba mixture, then incorporate the dry ingredients.
Spread into the loaf pan and bake for 20 minutes. A toothpick should come out mostly clean. Cool before cutting. - Make Coconut Whip
Chill 1 can of high-quality coconut cream overnight.
Open from the bottom and scoop out the solid cream.
Whip with 1 tbsp sugar and ¼ tsp cream of tartar until light and fluffy. Do not overbeat. - Assemble the Sundae
Add 3 scoops of Dark Chocolate Truffle Cashewmilk Frozen Dessert into a waffle bowl.
Top with brownie chunks, dollops of coconut whip, shaved chocolate, and fresh cherries.
Serve immediately and savor every bite of this vegan chocolate brownie sundae.
Expert Tips for Sundae Success
- Don’t Overbake the Brownies: Slightly underbaked yields the perfect fudgy bite.
- Chill Your Mixing Bowl for the coconut whip to maintain stability.
- Pre-Scoop Ice Cream: Make assembly quicker by pre-scooping and freezing your ice cream balls.
- Serve Immediately: This dessert is best fresh to preserve texture and prevent melting.
- Store Brownies in Advance: They keep for days and freeze well for longer storage.
Pairing Possibilities and Creative Twists
- Top with Nuts: Add chopped pecans, walnuts, or hazelnuts for crunch and protein.
- Drizzle It Up: Try vegan hot fudge, peanut butter sauce, or maple syrup for extra flavor.
- Gluten-Free Variation: Use gluten-free flour in the brownies and certified GF waffle bowls.
- Spicy Sundae: Add a pinch of cayenne to the brownie batter for a Mexican chocolate twist.
- Make-Ahead Option: Prepare all elements in advance and assemble just before serving.
A Dessert Worth Sharing, All Year Long
While perfect for hot days, this vegan chocolate brownie sundae brings joy year-round. It’s equally fitting for a winter comfort dessert when you crave chocolate decadence, or a Valentine’s Day treat made to impress. The layers of temperature, texture, and taste make it more than a dessert — it’s a full sensory experience. Best of all, it proves that indulgence can be compassionate, crave-worthy, and 100% plant-based.
A Dessert That Delivers on All Fronts
This Vegan Chocolate Brownie Sundae is more than a sweet treat — it’s proof that dairy-free and plant-based desserts can be just as rich, decadent, and satisfying as their traditional counterparts. With chewy homemade vegan brownies, whipped coconut cream, juicy cherries, and ultra-creamy chocolate frozen dessert, each bite is a layered indulgence.
Whether you’re impressing guests, treating yourself after a long day, or building a family-friendly dessert everyone can customize, this sundae delivers on taste, texture, and visual appeal. It’s simple to prep, endlessly adaptable, and irresistibly chocolatey. Don’t wait for summer — this is a year-round favorite you’ll crave again and again.
Frequently Asked Questions
Can I make this vegan chocolate brownie sundae ahead of time?
Yes! You can prepare all the components in advance. Bake the vegan brownies up to 3 days ahead and store them in an airtight container at room temperature or freeze for longer storage. Coconut whip can be made 1–2 days in advance and kept refrigerated. Pre-scoop the frozen dessert into balls and keep them in a container in the freezer for quick assembly. Assemble the sundae just before serving to maintain the best texture and presentation.
What can I use instead of aquafaba in the vegan brownies?
If you don’t have aquafaba (chickpea brine), you can substitute it with ground flaxseed mixed with water (1 tbsp flaxseed + 3 tbsp water = 1 egg replacement). However, aquafaba gives the best fluffy and shiny brownie texture. Another option is a commercial egg replacer, but results may vary. Always check consistency during mixing to ensure a thick, ribbon-like batter.
Is this recipe suitable for gluten-free diets?
Absolutely! The recipe becomes fully gluten-free by swapping the all-purpose flour in the brownies for a 1:1 gluten-free baking blend. Also, be sure to use certified gluten-free waffle bowls or serve the sundae in a bowl without the waffle component. The rest of the ingredients — including the cashew-based frozen dessert and coconut whip — are naturally gluten-free.
More Relevant Recipes
- Chocolate Lasagna No-Bake Dessert: This chilled, layered dessert features rich chocolate pudding, whipped topping, and a cookie crust. It’s an easy, indulgent treat that echoes the creamy, chocolate-forward profile of the vegan chocolate brownie sundae.
- Vegan Dark Hot Chocolate: Perfect for chilly days, this comforting drink offers deep cocoa flavor with dairy-free milk alternatives. A rich, warming complement to frozen vegan desserts like the chocolate brownie sundae.
- Chocolate Puff Pastry – Easy Dessert: Flaky pastry stuffed with melted chocolate makes this recipe an irresistible quick-fix for chocolate lovers. It offers a textural contrast similar to brownie chunks in a sundae and satisfies the same dessert cravings.
Vegan Chocolate Brownie Sundae
- Total Time: 40 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This Vegan Chocolate Brownie Sundae is the ultimate plant-based indulgence. Featuring rich chocolate cashew milk frozen dessert, chewy homemade vegan brownies, airy coconut whip, and juicy cherries, it’s a layered treat that delivers both flavor and texture. Perfect for summer, celebrations, or cozy nights in.
Ingredients
- 3 scoops So Delicious Dark Chocolatey Truffle Cashewmilk Frozen Dessert
- 1/2 cup vegan brownie chunks
- 1/4 cup coconut whip
- 1 tbsp chocolate shavings
- 1/4 cup fresh pitted cherries, chopped
- 1 waffle bowl (optional)
- 1/4 cup aquafaba (liquid from canned no-salt chickpeas)
- 1/3 cup + 2 tbsp brown sugar, packed
- 1/3 cup coconut oil
- 90g dark chocolate, chopped
- 2/3 cup + 1 tbsp all-purpose flour
- 2 tbsp cocoa powder
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 can high-quality coconut cream, chilled overnight
- 1 tbsp sugar
- 1/4 tsp cream of tartar
Instructions
- Preheat oven to 325°F (165°C). Line a loaf pan with parchment paper and spray with non-stick spray.
- In a stand mixer, whip aquafaba and brown sugar on high until thick and glossy.
- Melt chocolate with coconut oil in a double boiler. Let it cool slightly.
- Sift together flour, cocoa powder, salt, and baking soda.
- Gently fold melted chocolate into the aquafaba mixture, then fold in the dry ingredients.
- Spread into prepared pan and bake for 20 minutes. Cool before cutting into chunks.
- To make coconut whip: scoop solid cream from chilled coconut can, add sugar and cream of tartar, and whip until fluffy.
- Assemble sundae: Place 3 scoops of frozen dessert in a waffle bowl, top with brownie chunks, coconut whip, chocolate shavings, and cherries.
Notes
- Use store-bought vegan brownies and coconut whip for convenience.
- Brownies can be made ahead and stored up to 3 days.
- Pre-scoop frozen dessert for quicker assembly.
- Use gluten-free flour to make it gluten-free.
- Replace cherries with berries or banana as alternatives.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked and Assembled
- Cuisine: American
Nutrition
- Serving Size: 1 sundae
- Calories: 460
- Sugar: 29g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg