Vegan Dessert Recipes

Vegan desserts get a bad rap for many reasons. Too dry, dense, or crumbly, or simply “too healthy” to qualify as dessert (I’m looking at you cauliflower brownies and chia pudding!).

But I’m determined to share how delicious and even indulgent vegan desserts can be (when made right, of course). From fudgy brownies to classic banana bread to celebratory layer cakes, there’s an enormous variety of mouthwatering plant-based desserts that’ll rock your world (whether you’re vegan or not).

Below I’ve rounded up 40 of the best vegan dessert recipes, including some of my own recipes and lots of fabulous sweet treats from around the plant-based internet.

A mix of chocolatey brownies and fruity bars that have two things in common: they’re easy to make and SO tasty.

A mix of easy quick breads and more elaborate cakes with a variety of flavors, from evergreen classics like chocolate and lemon to seasonal delights like pumpkin and gingerbread.

When your sweet tooth knocks but you don’t have the patience or energy to bake something, these no-bake desserts are a godsend!

A mix of vegan cookie recipes, including the classic chocolate chip, holiday cookies, and even more wholesome cookies you can even eat for breakfast!

These recipes are proof positive that vegan pastries and pies are not only possible but absolutely delicious!

Whether it’s stone fruit season or apple picking season, a fruity dessert with a crisp topping or cobbler cake is always appreciated (and easy to make)!

Have a special event coming up? Try this showstopping vanilla layer cake with raspberry jam and buttercream!

Vegan Desserts: Peanut Butter Cookie Bars

These decadent bars are one of our favorite vegan desserts!

Prep: 40min

Total: 40min

Yield: 16

Ingredients:

• ½ cup plus 2 tablespoons creamy peanut butter
• ¼ cup plus 1 tablespoon melted coconut oil
• ¼ cup plus 1 tablespoon maple syrup
• 2 teaspoons vanilla extract
• Heaping ½ teaspoon sea salt
• 2½ cups almond flour
• 2½ tablespoons maca powder (optional)
• 1 cup vegan chocolate chips
• 1½ cups walnuts
• 2 tablespoons cacao or cocoa powder
• ¼ teaspoon sea salt
• 10 soft medjool dates
• 2 tablespoons water
• Flaky sea salt for sprinkling on top (optional)

Instruction:

1. Line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined. Add the almond flour and maca, if using, and stir to combine (the mixture will be thick). Fold in the chocolate chips and press into the pan. Place in the freezer so that it firms up a bit while making the next layer.
3. In a small food processor, pulse the walnuts, cacao powder, and sea salt until the walnuts are well chopped. Add the dates and pulse to combine, adding 2 tablespoons water if the blade gets stuck. Process until smooth, then spread onto the cookie layer. Sprinkle with sea salt if desired. Freeze for 30 minutes (this will help them firm up, making them easier to cut). Remove and slice into bars. Store remaining bars in the fridge.

Vegan Dessert Recipes: Vegan Vanilla Layer Cake

This Vanilla Layer Cake with Raspberry Jam is so tender and buttery that no one will believe it’s vegan! Layers of fluffy vegan vanilla cake amidst a tangy buttercream frosting and easy raspberry jam. The perfect show stopping cake for special occasions!

Prep: 40min

Total: 120min

Serving Size: 1 serving

Nutrition Facts: calories 284 kcal, Carbohydrate 39 g, Protein 3 g, Fat 13 g, Saturated Fat 2 g, Trans Fat 1 g, Sodium 213 mg, Fiber 2 g, Sugar 17 g, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• 1/2 cup (1 stick / 112g) vegan butter, softened at room temperature
• 1 1/4 cups + 2 tablespoons ((330 mL) unsweetened plant-based milk (I used this oat milk))
• 1 tablespoon (15 mL) lemon juice
• 1/2 cup (120 mL) aquafaba (the liquid from a can of chickpeas)
• 3 1/2 cups (420g) all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (112g) sunflower oil, or melted coconut oil*
• 1 1/4 cups (240g) organic cane sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons freshly squeezed orange juice ((optional)**)
• 1 tablespoon orange zest ((optional))
• 2 cups (240g) fresh raspberries***
• 1 batch Raspberry Jam ((recipe below))
• 1 batch Tangy Buttercream Frosting ((recipe below))

Instruction:

1. Take the vegan butter out of the fridge to soften.
2. Make the vegan buttermilk. Combine the plant based milk and lemon juice and stir. Set aside to curdle.
3. Preheat the oven to 350°F/175°C. Make three parchment paper rounds for three 6×2-inch (15 x 5 cm) round cake pans and line each pan. Alternatively, you can use two 8-inch (20 x 5 cxm) round pans. Ensure your oven is calibrated or that you’re using an oven thermometer (see notes above in the “equipment needed for baking a vegan layer cake” section).
4. Prepare the aquafaba. Pour 1/2 cup of the liquid from a can of chickpeas into a small bowl. With a handheld electric mixer (or stand mixer), beat the aquafaba on medium speed until it‘s foamy throughout, about 60 seconds.
5. Whisk together the dry ingredients. Add the flour, salt, baking soda, and baking powder to a medium bowl and whisk well to ensure the leaveners will be evenly distributed throughout the cake.
6. Cream the wet ingredients. Add the softened butter, oil, and cane sugar to a large bowl. Using the mixer, beat until the ingredients are well incorporated and starting to get fluffy, 60 seconds or so. Add in the whipped aquafaba, vanilla extract, orange juice (if using), and orange zest (if using). Mix until just combined, 15-20 seconds.
7. Add half of the flour mixture into the butter-sugar mixture, beating on low speed until just combined, taking care to not over beat. Then add the vegan buttermilk and beat until just combined. Finally, add in the remaining flour mixture until you have a mostly smooth batter, but do not overmix. It’s okay if there are a few flour pockets remaining. Overbeating can cause the cake to become dense or dry. The batter should be fairly light and fluffy at this point.
8. Divide the batter equally in the prepared pans, using a digital scale to measure each pan so each cake is equal in size. The batter in each of my three 6-inch pans ended up weighing 440 grams each. Scatter the raspberries evenly over the top of each cake, but do not press them down.
9. Bake 6 x 2 inch (15 x 5 cm) cakes for 30 minutes, or until the center is set and the cake has puffed up a bit and just started to pull away from the pan, and a toothpick inserted comes out with only a few moist crumbs. If you are using two 8 x 2 inch (20 x 5 cm) cakes, bake for 30-35 minutes.Note: I recommend checking 5 minutes before the time is up, as every oven is different and it might be done sooner.
10. Cool the cakes in their pans for at least 30 minutes, then carefully invert them onto a cooling rack. Cool completely before adding assembling the cakes.
11. Assemble the cakes: If you have the time, I recommend refrigerating the cakes and frosting (see the section above called “Assembly”).a. Place one layer cake on a cake platter or plate. Spread a thin layer of the Raspberry Jam on top. Then add 1/4 of the Tangy Buttercream Frosting and smooth with an offset spatula. Top with the next layer cake. And repeat the process, adding more jam and frosting. Finish with the final layer cake, adding jam and frosting on top.b. Using the offset spatula, apply the remaining buttercream to the sides of each cake layer, starting at the bottom, working your way up to the top. For a naked cake look, you just want a thin layer.c. When the sides are covered, use a bench scraper to smooth the sides and to achieve the naked cake look.d. Using the offset spatula, smooth out the top layer of frosting until it’s level. You can serve now, or refrigerate for 1-2 hours to set the cake.
12. Store leftovers in an airtight container in the fridge for a few days.

50 Best Vegan Dessert Recipes

These vegan desserts are proof that you don’t need eggs, dairy, or cream to create something sinfully delicious! Cakes, brownies, cookies, and more, there is something for everyone!

Prep: 1min

Total: 26min

Yield: 9

Serving Size: 1 dessert

Nutrition Facts: servingSize 1 dessert, calories 172 kcal, Carbohydrate 28 g, Protein 2 g, Fat 7 g, Sodium 146 mg, Fiber 2 g

Ingredients:

• 1 cup flour (all purpose or gluten free baking flour)
• 3/4 cup cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegan butter (melted)
• 1 cup sugar
• 1/3 cup unsweetened almond milk (or any dairy free milk)
• 1 teaspoon vanilla extract
• 1 cup vegan chocolate chips (optional)

Instruction:

1. Preheat the oven to 180C/350F. Line an 8-inch pan with parchment paper and set aside.
2. In a small bowl, add the dry ingredients and mix well. In a mixing bowl, add the melted butter and sugar and cream together until fluffy. Add the milk and vanilla extract and mix well.
3. Gently stir through the dry ingredients until completely combined. Fold through the chocolate chips at the end. Transfer the mixture into the greased pan and bake for 20-25 minutes, or until a skewer comes out mostly clean.
4. Remove the brownies from the oven and let them cool completely, before slicing and serving.

3 Healthy and Easy Vegan Dessert Recipes | Gluten Free, Oil Free, Low-sugar Desserts Idea

FAQ

What sweets can you eat as a vegan?

• Millions. …
• Biona Organic Pomegranate Hearts. …
• Candy Kittens. …
• Vegan Freedom White Vanilla Mallows. …
• Starbursts. …
• Snact Apple & Raspberry Fruit Jerky. …
• Skittles. …
• Keats Gourmet Fizzy Carrot Gummy Sweets.

What pastries can vegans eat?

• Walnut Date Scones.
• Chai Spiced Scones.
• Double Chocolate Pistachio Doughnuts.
• Pumpkin Cream Cheese Muffins.

Are raw vegan desserts healthy?