I am absolutely thrilled to share these 25 delicious vegan desserts with you today!
As someone who transitioned to a plant-based diet several years ago, finding amazing desserts that don’t compromise on taste has been quite the journey.
However, I’ve discovered that vegan desserts can be just as indulgent, rich, and satisfying as their traditional counterparts.
From creamy chocolate treats to fruity delights, these recipes will impress vegans and non-vegans alike.
So whether you’re a long-time vegan, experimenting with plant-based eating, or simply curious about expanding your dessert repertoire, you’re in for a treat!
Jump to Your Favorite Dessert Category
Chocolate Desserts That Will Make You Forget They’re Vegan
Let’s start with everyone’s favorite chocolate!
These rich, decadent treats are perfect for satisfying those chocolate cravings.
I’ve made these for numerous gatherings, and no one could tell they were vegan.
The secret is using high-quality cocoa powder and the right plant-based substitutes.
1. Decadent Vegan Chocolate Cake
This chocolate cake is my go-to recipe for birthdays and special occasions.
It’s incredibly moist and rich, with a deep chocolate flavor that will satisfy any sweet tooth.
The secret ingredient? Sweet potato in the frosting! It adds creaminess and nutrition without compromising on taste.
I’ve served this to die-hard chocolate lovers who had no idea it was vegan until I told them.
| Prep Time | Cook Time | Total Time | Servings |
| 20 minutes | 30 minutes | 50 minutes | 12 slices |
| Ingredients | Amount |
| All-purpose flour | 2 cups |
| Cocoa powder | 3/4 cup |
| Baking soda | 2 tsp |
| Salt | 1/2 tsp |
| Granulated sugar | 1 1/2 cups |
| Applesauce | 1/2 cup |
| Almond milk | 1 cup |
| Vegetable oil | 1/3 cup |
| Vanilla extract | 2 tsp |
| Apple cider vinegar | 1 tbsp |
| Hot water | 1 cup |
Instructions:
- Preheat your oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the sugar, applesauce, almond milk, oil, vanilla, and vinegar.
- Combine the wet and dry ingredients, then stir in the hot water. The batter will be thin, but that’s normal.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before frosting with your favorite vegan chocolate frosting.
2. Fudgy Vegan Brownies
These brownies are seriously addictive!
They have that perfect balance of fudgy centers and slightly crisp edges that make brownies so irresistible.
I’ve experimented with many vegan brownie recipes, but this one consistently gets the most compliments.
The flax eggs work perfectly as a binder, and the addition of espresso powder enhances the chocolate flavor without making them taste like coffee.
| Prep Time | Cook Time | Total Time | Servings |
| 15 minutes | 25 minutes | 40 minutes | 16 brownies |
| Ingredients | Amount |
| Ground flaxseed | 2 tbsp |
| Warm water | 5 tbsp |
| All-purpose flour | 1 cup |
| Cocoa powder | 1/2 cup |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Vegan chocolate chips | 1 cup |
| Coconut oil | 1/2 cup |
| Granulated sugar | 1 cup |
| Vanilla extract | 1 tsp |
| Espresso powder (optional) | 1 tsp |
| Walnuts (optional) | 1/2 cup |
Instructions:
- Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
- Mix ground flaxseed with warm water and set aside for 5 minutes to create flax eggs.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Melt chocolate chips and coconut oil together, either in a double boiler or in 30-second increments in the microwave.
- Stir sugar into the melted chocolate mixture, then add flax eggs, vanilla, and espresso powder if using.
- Fold in the dry ingredients until just combined, then add walnuts if using.
- Pour into the prepared pan and bake for 22-25 minutes. For fudgy brownies, don’t overbake!
- Let cool completely before cutting into squares.
3. Chocolate Avocado Mousse
Don’t knock it until you’ve tried it!
This chocolate avocado mousse is incredibly creamy and rich, and you absolutely cannot taste the avocado.
I was skeptical the first time I made this, but now it’s one of my favorite quick desserts.
It’s ready in just 10 minutes and is packed with healthy fats. Nonetheless, it tastes just as indulgent as traditional chocolate mousse.
| Prep Time | Cook Time | Total Time | Servings |
| 10 minutes | 0 minutes | 10 minutes | 4 servings |
| Ingredients | Amount |
| Ripe avocados | 2 large |
| Cocoa powder | 1/4 cup |
| Maple syrup | 1/3 cup |
| Vanilla extract | 1 tsp |
| Almond milk | 2-4 tbsp |
| Pinch of salt | To taste |
| Fresh berries (for topping) | As desired |
Instructions:
- Cut avocados in half, remove the pits, and scoop the flesh into a food processor or blender.
- Add cocoa powder, maple syrup, vanilla extract, 2 tablespoons of almond milk, and a pinch of salt.
- Blend until completely smooth, adding more almond milk if needed to achieve desired consistency.
- Taste and adjust sweetness if necessary.
- Spoon into serving glasses and refrigerate for at least 30 minutes to set.
- Top with fresh berries before serving.
Fruity Vegan Desserts for a Refreshing Treat
Fruit-based desserts are naturally vibrant and often easier to make vegan.
These recipes showcase the natural sweetness of fruits while adding interesting textures and flavors.
I particularly love making these during summer when fresh fruits are abundant and at their peak flavor.
4. Mixed Berry Crumble
This mixed berry crumble is a staple in my house during berry season. The combination of sweet and tart berries with the crunchy oat topping is simply irresistible. I love that it’s so versatile – you can use whatever berries you have on hand. Because it’s naturally vegan, this is one of those desserts that I’ve been making the same way for years, even before I went plant-based.
| Prep Time | Cook Time | Total Time | Servings |
| 15 minutes | 35 minutes | 50 minutes | 8 servings |
| Ingredients | Amount |
| Mixed berries (strawberries, blueberries, raspberries, blackberries) | 6 cups |
| Granulated sugar | 1/3 cup |
| Cornstarch | 2 tbsp |
| Lemon juice | 1 tbsp |
| Rolled oats | 1 cup |
| All-purpose flour | 3/4 cup |
| Brown sugar | 1/2 cup |
| Cinnamon | 1 tsp |
| Salt | 1/4 tsp |
| Coconut oil, solid | 1/2 cup |
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, gently toss berries with sugar, cornstarch, and lemon juice.
- Transfer berry mixture to a 9×9 inch baking dish.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt.
- Add solid coconut oil and use your fingers to work it into the dry ingredients until crumbly.
- Sprinkle the crumble topping evenly over the berries.
- Bake for 35-40 minutes until the topping is golden and the filling is bubbling.
- Let cool slightly before serving. It’s delicious with vegan vanilla ice cream!
5. Peach Cobbler
When summer peaches are at their peak, there’s nothing better than this vegan peach cobbler.
The juicy, caramelized peaches paired with the fluffy biscuit topping is pure comfort food.
I’ve made this for countless summer gatherings, and it’s always a hit.
The almond extract adds a subtle flavor that complements the peaches beautifully.
| Prep Time | Cook Time | Total Time | Servings |
| 20 minutes | 40 minutes | 60 minutes | 8 servings |
| Ingredients | Amount |
| Ripe peaches, sliced | 8 cups |
| Granulated sugar | 1/2 cup |
| Cornstarch | 2 tbsp |
| Lemon juice | 1 tbsp |
| Almond extract | 1/2 tsp |
| All-purpose flour | 1 1/2 cups |
| Baking powder | 2 tsp |
| Salt | 1/2 tsp |
| Coconut oil, solid | 1/3 cup |
| Almond milk | 3/4 cup |
| Vanilla extract | 1 tsp |
| Cinnamon sugar for topping | 2 tbsp |
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, toss peach slices with sugar, cornstarch, lemon juice, and almond extract.
- Transfer to a 9×13 inch baking dish and bake for 10 minutes to start softening the peaches.
- Meanwhile, in a medium bowl, whisk together flour, baking powder, and salt.
- Cut in solid coconut oil using a pastry cutter or fork until mixture resembles coarse crumbs.
- Stir in almond milk and vanilla extract to form a soft dough.
- Drop spoonfuls of dough over the hot peach mixture and sprinkle with cinnamon sugar.
- Bake for 30-35 minutes until the topping is golden and the filling is bubbling.
- Let cool for 15 minutes before serving.
6. Lemon Bars
These vegan lemon bars are bright, zesty, and perfect for spring and summer gatherings.
The contrast between the buttery shortbread crust and the tangy lemon filling is divine.
I was determined to create a vegan version that didn’t compromise on that classic lemon bar texture and flavor, and after several attempts, this recipe nailed it.
The secret is using coconut cream and a bit of cornstarch to achieve that perfect set.
| Prep Time | Cook Time | Total Time | Servings |
| 20 minutes | 40 minutes | 60 minutes plus cooling | 16 bars |
| Ingredients | Amount |
| All-purpose flour | 1 1/2 cups |
| Powdered sugar | 1/2 cup |
| Salt | 1/4 tsp |
| Coconut oil, solid | 1/2 cup |
| Lemon juice | 3/4 cup |
| Lemon zest | 2 tbsp |
| Coconut cream | 1 cup |
| Granulated sugar | 1 cup |
| Cornstarch | 3 tbsp |
| Turmeric (for color, optional) | 1/8 tsp |
| Powdered sugar for dusting | As needed |
Instructions:
- Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
- For the crust, mix flour, powdered sugar, and salt in a bowl.
- Cut in coconut oil until mixture resembles coarse crumbs.
- Press mixture firmly into the bottom of the prepared pan.
- Bake crust for 15-18 minutes until lightly golden.
- While the crust bakes, whisk together lemon juice, zest, coconut cream, sugar, cornstarch, and turmeric if using.
- Pour filling over the hot crust and return to oven.
- Bake for 20-25 minutes until filling is set but still slightly jiggly in the center.
- Cool completely, then refrigerate for at least 2 hours before cutting.
- Dust with powdered sugar before serving.
Vegan Cookies and Bars That Everyone Will Love
Cookies and bars are perfect for sharing, packing in lunches, or enjoying with a cup of tea. These vegan versions are just as delicious as traditional recipes, if not more so! I find that using ingredients like coconut oil and flax eggs often results in a chewier, more satisfying texture.
7. Classic Vegan Chocolate Chip Cookies
These chocolate chip cookies have the perfect balance of chewy centers and crisp edges.
I’ve tested countless vegan cookie recipes, and this one consistently produces cookies that disappear within minutes at any gathering.
The combination of brown and white sugar creates that classic cookie texture, while the flax egg binds everything together beautifully.
Therefore, even non-vegans won’t be able to tell the difference!
| Prep Time | Cook Time | Total Time | Servings |
| 15 minutes | 12 minutes | 27 minutes | 24 cookies |
| Ingredients | Amount |
| Ground flaxseed | 2 tbsp |
| Water | 5 tbsp |
| All-purpose flour | 2 1/4 cups |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Vegan butter, softened | 1 cup |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/2 cup |
| Vanilla extract | 2 tsp |
| Vegan chocolate chips | 1 1/2 cups |
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix ground flaxseed with water and set aside for 5 minutes to create flax eggs.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy.
- Add flax eggs and vanilla to the butter mixture and beat well.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
- Let cool on baking sheets for 5 minutes before transferring to wire racks.
8. Peanut Butter Blondies
These peanut butter blondies are dangerously good!
They’re chewy, rich, and packed with peanut butter flavor. I love adding chocolate chips for that perfect sweet and salty combination.
These are always the first to disappear at potlucks, and I’ve had multiple requests for the recipe.
The applesauce keeps them moist without adding any detectable apple flavor.
| Prep Time | Cook Time | Total Time | Servings |
| 15 minutes | 25 minutes | 40 minutes | 16 blondies |
| Ingredients | Amount |
| All-purpose flour | 1 1/2 cups |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Creamy peanut butter | 1 cup |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Unsweetened applesauce | 1/3 cup |
| Vanilla extract | 2 tsp |
| Almond milk | 1/4 cup |
| Vegan chocolate chips | 3/4 cup |
Instructions:
- Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat peanut butter, brown sugar, and granulated sugar until well combined.
- Add applesauce and vanilla, mixing until smooth.
- Gradually add dry ingredients, alternating with almond milk.
- Fold in chocolate chips, reserving a few for topping.
- Spread batter evenly in prepared pan and sprinkle with remaining chocolate chips.
- Bake for 22-25 minutes until edges are golden and a toothpick inserted comes out with a few moist crumbs.
- Let cool completely before cutting into squares.
9. Oatmeal Raisin Cookies
These oatmeal raisin cookies are soft, chewy, and packed with warming spices.
They’re one of my favorite treats to make when I want something comforting and not too indulgent.
The combination of cinnamon, nutmeg, and vanilla creates a wonderful aroma that fills the house while they’re baking.
I am particularly fond of these with a cup of tea on a rainy afternoon.
| Prep Time | Cook Time | Total Time | Servings |
| 15 minutes | 12 minutes | 27 minutes | 24 cookies |
| Ingredients | Amount |
| Rolled oats | 2 cups |
| All-purpose flour | 1 1/2 cups |
| Baking soda | 1 tsp |
| Cinnamon | 1 1/2 tsp |
| Nutmeg | 1/4 tsp |
| Salt | 1/2 tsp |
| Vegan butter, softened | 3/4 cup |
| Brown sugar | 1 cup |
| Granulated sugar | 1/4 cup |
| Unsweetened applesauce | 1/4 cup |
| Vanilla extract | 2 tsp |
| Raisins | 1 cup |
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, combine oats, flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together vegan butter, brown sugar, and granulated sugar until fluffy.
- Add applesauce and vanilla to the butter mixture and beat well.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in raisins.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes until edges are golden but centers still look slightly soft.
- Let cool on baking sheets for 5 minutes before transferring to wire racks.
Delicious Vegan Cakes and Muffins for Special Occasions
Cakes and muffins are perfect for celebrations or simply brightening an ordinary day.
These vegan versions are moist, flavorful, and sure to impress.
I’ve found that plant-based ingredients often create even more tender baked goods than traditional recipes.
10. Vegan Carrot Cake with Cream Cheese Frosting
This vegan carrot cake is my go-to recipe for birthdays and special occasions.
It’s incredibly moist, perfectly spiced, and topped with the most delicious dairy-free cream cheese frosting.
I’ve served this to countless non-vegans who had no idea it was plant-based until I told them.
The applesauce and carrots keep it super moist, while the walnuts add a lovely crunch.
| Prep Time | Cook Time | Total Time | Servings |
| 30 minutes | 35 minutes | 65 minutes plus cooling | 12 slices |
| Ingredients | Amount |
| All-purpose flour | 2 1/2 cups |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Cinnamon | 2 tsp |
| Nutmeg | 1/2 tsp |
| Ginger | 1/2 tsp |
| Salt | 1/2 tsp |
| Brown sugar | 1 cup |
| Granulated sugar | 1/2 cup |
| Vegetable oil | 3/4 cup |
| Unsweetened applesauce | 1/2 cup |
| Vanilla extract | 2 tsp |
| Grated carrots | 3 cups |
| Chopped walnuts | 1 cup |
| Vegan cream cheese | 8 oz |
| Vegan butter | 1/4 cup |
| Powdered sugar | 3 cups |
| Vanilla extract (for frosting) | 1 tsp |
Instructions:
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, whisk together brown sugar, granulated sugar, oil, applesauce, and vanilla until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in grated carrots and 3/4 cup of the walnuts.
- Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat vegan cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, beating until creamy.
- Once cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides.
- Decorate with remaining walnuts.
11. Lemon Poppy Seed Muffins
These lemon poppy seed muffins are bright, zesty, and perfect for breakfast or an afternoon snack.
The combination of fresh lemon zest and juice gives them an amazing flavor, while the poppy seeds add a lovely texture and visual appeal.
I love making a batch of these on Sunday for grab-and-go breakfasts throughout the week.
| Prep Time | Cook Time | Total Time | Servings |
| 15 minutes | 22 minutes | 37 minutes | 12 muffins |
| Ingredients | Amount |
| All-purpose flour | 2 cups |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Poppy seeds | 2 tbsp |
| Lemon zest | 2 tbsp |
| Granulated sugar | 3/4 cup |
| Almond milk | 1 cup |
| Lemon juice | 1/4 cup |
| Vegetable oil | 1/3 cup |
| Vanilla extract | 1 tsp |
| Powdered sugar (for glaze, optional) | 1 cup |
| Lemon juice (for glaze, optional) | 2 tbsp |
Instructions:
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
- In another bowl, whisk together sugar, almond milk, lemon juice, oil, and vanilla.
- Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 20-22 minutes until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
- For the optional glaze, whisk together powdered sugar and lemon juice until smooth.
- Drizzle glaze over cooled muffins.
12. Vegan Banana Bread
This vegan banana bread is a staple in my kitchen.
It’s perfect for using up overripe bananas and makes the house smell amazing while it’s baking.
The walnuts add a nice crunch, but you can leave them out or substitute chocolate chips if you prefer.
I am constantly making this recipe because it’s so easy and always turns out perfectly moist and flavorful.
| Prep Time | Cook Time | Total Time | Servings |
| 15 minutes | 60 minutes | 75 minutes | 10 slices |
| Ingredients | Amount |
| Ripe bananas, mashed | 3 large |
| Brown sugar | 1/2 cup |
| Vegetable oil | 1/3 cup |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 3/4 cups |
| Baking soda | 1 tsp |
| Baking powder | 1/2 tsp |
| Cinnamon | 1 tsp |
| Salt | 1/4 tsp |
| Chopped walnuts | 1/2 cup |
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mash the bananas, then add brown sugar, oil, and vanilla. Mix well.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Add dry ingredients to wet ingredients and stir just until combined.
- Fold in walnuts.
- Pour batter into prepared pan and bake for 55-60 minutes until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Quick and Easy No-Bake Vegan Desserts
No-bake desserts are perfect for hot summer days or when you need a quick treat without turning on the oven.
These vegan options are simple to make but still impressive and delicious.
I particularly love making these when I’m short on time but still want something sweet.
13. No-Bake Vegan Cheesecake
This no-bake vegan cheesecake is creamy, rich, and surprisingly easy to make.
The cashew-based filling has that perfect tangy cheesecake flavor, while the date and nut crust provides a wonderful contrast in texture.
I love topping it with fresh berries for a pop of color and flavor.
Even my most skeptical friends have been impressed by how authentic this vegan version tastes.
| Prep Time | Chill Time | Total Time | Servings |
| 30 minutes | 4 hours | 4 hours 30 minutes | 12 slices |
| Ingredients | Amount |
| Raw cashews, soaked overnight | 2 cups |
| Coconut cream | 1 cup |
| Lemon juice | 1/4 cup |
| Maple syrup | 1/2 cup |
| Coconut oil, melted | 1/3 cup |
| Vanilla extract | 2 tsp |
| Salt | 1/4 tsp |
| Medjool dates, pitted | 1 cup |
| Almonds | 1 cup |
| Walnuts | 1/2 cup |
| Fresh berries (for topping) | 2 cups |
Instructions:
- Line the bottom of a 9-inch springform pan with parchment paper.
- For the crust, process dates, almonds, and walnuts in a food processor until they form a sticky dough.
- Press the crust mixture firmly into the bottom of the prepared pan and refrigerate while making the filling.
- Drain and rinse the soaked cashews.
- In a high-speed blender, combine cashews, coconut cream, lemon juice, maple syrup, melted coconut oil, vanilla, and salt.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the filling over the crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until set.
- Before serving, top with fresh berries.
14. Chocolate Peanut Butter Cups
These homemade vegan peanut butter cups are even better than the store-bought version!
They’re less sweet, with a more pronounced peanut butter flavor, and you can control the quality of ingredients.
I make these whenever I’m craving something sweet but don’t want to spend a lot of time in the kitchen. They’re always a hit with kids and adults alike.
| Prep Time | Chill Time | Total Time | Servings |
| 20 minutes | 30 minutes | 50 minutes | 12 cups |
| Ingredients | Amount |
| Vegan chocolate chips | 2 cups |
| Coconut oil | 2 tbsp |
| Natural peanut butter | 3/4 cup |
| Maple syrup | 2 tbsp |
| Vanilla extract | 1/2 tsp |
| Salt (if peanut butter is unsalted) | 1/4 tsp |
| Powdered sugar (optional) | 2 tbsp |
Instructions:
- Line a 12-cup muffin tin with paper liners.
- In a microwave-safe bowl, melt 1 cup of chocolate chips with 1 tablespoon of coconut oil in 30-second increments, stirring between each, until smooth.
- Spoon about 1 teaspoon of melted chocolate into each muffin cup, using the back of the spoon to coat the bottom and slightly up the sides.
- Place in the freezer for 10 minutes to set.
- Meanwhile, mix peanut butter, maple syrup, vanilla, salt, and powdered sugar (if using) until smooth.
- Remove muffin tin from freezer and add about 1 tablespoon of the peanut butter mixture to each cup.
- Melt the remaining chocolate chips and coconut oil as before.
- Spoon melted chocolate over the peanut butter layer to cover completely.
- Return to the freezer for 20 minutes until set.
- Store in the refrigerator.
15. Date Caramel Apple Slices
These date caramel apple slices are a healthier take on caramel apples, and they’re absolutely delicious!
The date caramel is naturally sweet and has a perfect caramel-like texture.
I love making these as an after-school snack for my kids or as a lighter dessert option when I’m craving something sweet but don’t want anything too heavy.
| Prep Time | Cook Time | Total Time | Servings |
| 15 minutes | 0 minutes | 15 minutes | 4 servings |
| Ingredients | Amount |
| Medjool dates, pitted | 1 cup |
| Almond butter | 2 tbsp |
| Vanilla extract | 1 tsp |
| Salt | 1/4 tsp |
| Water | 2-4 tbsp |
| Crisp apples | 4 medium |
| Lemon juice | 1 tbsp |
| Chopped nuts (optional) | 1/4 cup |
Instructions:
- Soak dates in hot water for 10 minutes if they’re not very soft.
- Drain dates, reserving the soaking water.
- In a food processor, combine dates, almond butter, vanilla, and salt.
- Process until smooth, adding water one tablespoon at a time until you reach a thick but dippable consistency.
- Slice apples and toss with lemon juice to prevent browning.
- Serve apple slices with date caramel for dipping, and sprinkle with chopped nuts if desired.
Refreshing Vegan Frozen Treats for Hot Days
Nothing beats a cold, creamy dessert on a hot day.
These vegan frozen treats are perfect for cooling down while satisfying your sweet tooth.
I love having these options on hand during the summer months for a refreshing treat anytime.
16. Creamy Vegan Vanilla Ice Cream
This vegan vanilla ice cream is rich, creamy, and every bit as good as traditional dairy ice cream.
The combination of coconut milk and cashews creates the perfect creamy base, while the vanilla bean adds wonderful flavor.
I’ve served this to many non-vegan friends who were shocked to learn it was dairy-free.
It’s the perfect base for adding mix-ins or toppings of your choice.
| Prep Time | Freeze Time | Total Time | Servings |
| 20 minutes | 4 hours | 4 hours 20 minutes | 8 servings |
| Ingredients | Amount |
| Full-fat coconut milk | 2 cans (13.5 oz each) |
| Raw cashews, soaked for 4 hours | 1/2 cup |
| Maple syrup | 1/2 cup |
| Vanilla bean, scraped | 1 pod |
| Vanilla extract | 1 tsp |
| Salt | 1/4 tsp |
Instructions:
- Drain and rinse the soaked cashews.
- In a high-speed blender, combine coconut milk, cashews, maple syrup, vanilla bean seeds, vanilla extract, and salt.
- Blend until completely smooth and creamy.
- Pour the mixture into a loaf pan or ice cream container.
- Cover and freeze for 1 hour.
- Remove from freezer and stir well to break up any ice crystals.
- Return to freezer and repeat the stirring process every 30 minutes for 2 more hours.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping.
17. Mango Coconut Popsicles
These mango coconut popsicles are a tropical delight on a hot day!
The sweet mango pairs perfectly with creamy coconut milk, and they’re so easy to make.
I love keeping a batch of these in the freezer for a quick, refreshing treat.
They’re also a hit with kids and a healthier alternative to store-bought popsicles.
| Prep Time | Freeze Time | Total Time | Servings |
| 15 minutes | 6 hours | 6 hours 15 minutes | 10 popsicles |
| Ingredients | Amount |
| Ripe mangoes, peeled and chopped | 3 cups |
| Full-fat coconut milk | 1 can (13.5 oz) |
| Maple syrup | 2-3 tbsp |
| Lime juice | 2 tbsp |
| Vanilla extract | 1 tsp |
| Pinch of salt | To taste |
Instructions:
- In a blender, combine mangoes, coconut milk, maple syrup, lime juice, vanilla, and salt.
- Blend until smooth and creamy.
- Taste and adjust sweetness if needed.
- Pour the mixture into popsicle molds.
- Insert popsicle sticks and freeze for at least 6 hours or overnight.
- To remove popsicles, run the molds under warm water for a few seconds.
18. Chocolate Banana Nice Cream
This chocolate banana nice cream is my go-to when I want a healthy but indulgent-tasting dessert.
It’s incredibly simple to make with just a few ingredients, and it satisfies chocolate cravings without any added sugar.
The frozen bananas create a creamy ice cream-like texture that’s truly amazing.
I love topping it with some chopped nuts or a drizzle of peanut butter.
| Prep Time | Freeze Time | Total Time | Servings |
| 5 minutes | 2 hours (for bananas) | 2 hours 5 minutes | 2 servings |
| Ingredients | Amount |
| Ripe bananas, sliced and frozen | 3 large |
| Cocoa powder | 2 tbsp |
| Almond milk | 2-4 tbsp |
| Vanilla extract | 1/2 tsp |
| Pinch of salt | To taste |
| Cacao nibs or chocolate chips (optional) | 2 tbsp |
Instructions:
- Place frozen banana slices in a food processor or high-speed blender.
- Add cocoa powder, 2 tablespoons of almond milk, vanilla, and salt.
- Process until smooth and creamy, adding more almond milk as needed to achieve desired consistency.
- Fold in cacao nibs or chocolate chips if using.
- Serve immediately for soft-serve consistency, or freeze for 30 minutes for a firmer texture.
More Delicious Vegan Desserts to Try
Here are a few more amazing vegan desserts that will satisfy your sweet tooth.
These recipes showcase the incredible variety and creativity possible in vegan baking and dessert-making.
I’ve included some of my personal favorites that didn’t fit into the previous categories.
19. Classic Apple Crisp
This vegan apple crisp is comfort food at its finest.
The tender, cinnamon-spiced apples pair perfectly with the crispy oat topping.
It’s one of those 25 delicious vegan desserts that’s easy to make but always impresses.
I love serving this warm with a scoop of vegan vanilla ice cream for the ultimate cozy dessert.
| Prep Time | Cook Time | Total Time | Servings |
| 20 minutes | 45 minutes | 65 minutes | 8 servings |
| Ingredients | Amount |
| Apples, peeled and sliced | 8 cups |
| Lemon juice | 1 tbsp |
| Granulated sugar | 1/2 cup |
| Cinnamon | 1 1/2 tsp |
| Nutmeg | 1/4 tsp |
| Cornstarch | 2 tbsp |
| Rolled oats | 1 cup |
| All-purpose flour | 3/4 cup |
| Brown sugar | 3/4 cup |
| Vegan butter, cold and cubed | 1/2 cup |
| Salt | 1/4 tsp |
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, toss apple slices with lemon juice, granulated sugar, cinnamon, nutmeg, and cornstarch.
- Transfer apple mixture to a 9×13 inch baking dish.
- In another bowl, combine oats, flour, brown sugar, and salt.
- Add cold vegan butter and use your fingers or a pastry cutter to work it into the dry ingredients until crumbly.
- Sprinkle the crumble topping evenly over the apples.
- Bake for 45-50 minutes until the topping is golden and the filling is bubbling.
- Let cool slightly before serving.
20. Pumpkin Pie
This vegan pumpkin pie tastes just like the traditional version but is completely plant-based.
The flaky crust and creamy, spiced filling make this a perfect dessert for fall and winter holidays.
I’ve served this at multiple Thanksgiving dinners, and it’s always a hit with vegans and non-vegans alike.
| Prep Time | Cook Time | Total Time | Servings |
| 30 minutes | 55 minutes | 85 minutes plus cooling | 8 slices |
| Ingredients | Amount |
| All-purpose flour | 1 1/4 cups |
| Salt | 1/2 tsp |
| Vegan butter, cold and cubed | 1/2 cup |
| Ice water | 3-5 tbsp |
| Pumpkin puree | 1 3/4 cups |
| Full-fat coconut milk | 3/4 cup |
| Brown sugar | 3/4 cup |
| Cornstarch | 3 tbsp |
| Pumpkin pie spice | 2 tsp |
| Vanilla extract | 1 tsp |
| Salt | 1/4 tsp |
Instructions:
- For the crust, whisk together flour and salt in a large bowl.
- Cut in cold vegan butter until mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until dough comes together.
- Form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C).
- Roll out dough and transfer to a 9-inch pie dish. Trim and crimp edges.
- In a large bowl, whisk together pumpkin puree, coconut milk, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt until smooth.
- Pour filling into pie crust.
- Bake for 55-60 minutes until filling is set but still slightly jiggly in the center.
- Let cool completely before slicing.
21. Coconut Macaroons
These vegan coconut macaroons are chewy, sweet, and incredibly easy to make.
The combination of coconut and vanilla is simple but delicious, and the chocolate drizzle adds a touch of decadence.
I love making these when I need a quick dessert that doesn’t require a lot of ingredients or time.
| Prep Time | Cook Time | Total Time | Servings |
| 15 minutes | 20 minutes | 35 minutes | 24 macaroons |
| Ingredients | Amount |
| Shredded unsweetened coconut | 3 cups |
| Coconut condensed milk (or sweetened coconut cream) | 1 cup |
| Vanilla extract | 1 tsp |
| Almond extract (optional) | 1/4 tsp |
| Salt | 1/4 tsp |
| Vegan chocolate chips | 1/2 cup |
| Coconut oil | 1 tsp |
Instructions:
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut, coconut condensed milk, vanilla extract, almond extract if using, and salt.
- Using a cookie scoop or tablespoon, form mixture into small mounds and place on prepared baking sheet.
- Bake for 15-20 minutes until edges are golden brown.
- Let cool completely on the baking sheet.
- Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second increments, stirring between each, until smooth.
- Drizzle melted chocolate over cooled macaroons.
- Let chocolate set before serving.
22. Strawberry Shortcake
This vegan strawberry shortcake is a perfect summer dessert that showcases fresh, juicy berries.
The tender biscuits are slightly sweet and provide the perfect base for the macerated strawberries and coconut whipped cream.
I love making this when strawberries are in season for a light, refreshing dessert that everyone enjoys.
| Prep Time | Cook Time | Total Time | Servings |
| 25 minutes | 15 minutes | 40 minutes | 8 servings |
| Ingredients | Amount |
| All-purpose flour | 2 cups |
| Granulated sugar | 1/4 cup |
| Baking powder | 1 tbsp |
| Salt | 1/2 tsp |
| Vegan butter, cold and cubed | 1/2 cup |
| Coconut milk, cold | 3/4 cup |
| Vanilla extract | 1 tsp |
| Fresh strawberries, sliced | 4 cups |
| Granulated sugar (for berries) | 1/4 cup |
| Canned coconut cream, chilled overnight | 2 cans |
| Powdered sugar | 1/4 cup |
| Vanilla extract (for cream) | 1 tsp |
Instructions:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold vegan butter until mixture resembles coarse crumbs.
- Add cold coconut milk and vanilla, stirring just until dough comes together.
- Turn dough onto a floured surface and pat to about 3/4 inch thickness.
- Cut into 8 rounds using a biscuit cutter and place on prepared baking sheet.
- Bake for 12-15 minutes until golden brown.
- Meanwhile, mix sliced strawberries with sugar and let sit for at least 15 minutes.
- For the whipped cream, scoop the solid cream from the chilled coconut cream cans into a mixing bowl.
- Beat with an electric mixer until fluffy, then add powdered sugar and vanilla.
- To serve, split biscuits in half, top with macerated strawberries and coconut whipped cream.
23. Cinnamon Rolls
These vegan cinnamon rolls are soft, fluffy, and filled with cinnamon-sugar goodness.
The cream cheese frosting adds the perfect finishing touch.
They take a bit of time to make, but the result is so worth it.
I love making these for special weekend breakfasts or brunch gatherings.
The aroma of cinnamon and freshly baked bread is simply irresistible.
| Prep Time | Cook Time | Total Time | Servings |
| 30 minutes | 25 minutes | 2 hours 30 minutes (including rising) | 12 rolls |
| Ingredients | Amount |
| All-purpose flour | 4 cups |
| Granulated sugar | 1/4 cup |
| Instant yeast | 2 1/4 tsp (1 packet) |
| Salt | 1 tsp |
| Almond milk, warm | 1 cup |
| Vegan butter, melted | 1/3 cup |
| Brown sugar (for filling) | 3/4 cup |
| Cinnamon (for filling) | 2 tbsp |
| Vegan butter, softened (for filling) | 1/4 cup |
| Vegan cream cheese | 4 oz |
| Vegan butter (for frosting) | 2 tbsp |
| Powdered sugar | 1 1/2 cups |
| Vanilla extract | 1 tsp |
| Almond milk (for frosting) | 1-2 tbsp |
Instructions:
- In a large bowl, combine 2 cups of flour, sugar, yeast, and salt.
- Add warm almond milk and melted butter, mixing until combined.
- Gradually add remaining flour until a soft dough forms.
- Knead dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Mix brown sugar and cinnamon for the filling.
- Punch down dough and roll out on a floured surface to a 12×18 inch rectangle.
- Spread softened butter over the dough, then sprinkle with cinnamon-sugar mixture.
- Roll up dough tightly from the long edge and cut into 12 equal pieces.
- Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.
- For the frosting, beat vegan cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and enough almond milk to reach desired consistency.
- Spread frosting over warm rolls before serving.
24. Chocolate Chip Cookie Dough Truffles
These chocolate chip cookie dough truffles are a fun, bite-sized treat that’s perfect for parties or gift-giving.
The edible cookie dough center is surrounded by a chocolate coating, creating a delicious contrast of textures and flavors.
I love making these when I want something a little more special than regular cookies.
| Prep Time | Chill Time | Total Time | Servings |
| 30 minutes | 1 hour | 1 hour 30 minutes | 24 truffles |
| Ingredients | Amount |
| Vegan butter, softened | 1/2 cup |
| Brown sugar | 3/4 cup |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 1/2 cups |
| Salt | 1/4 tsp |
| Almond milk | 2-3 tbsp |
| Mini vegan chocolate chips | 1/2 cup |
| Vegan chocolate chips (for coating) | 2 cups |
| Coconut oil | 1 tbsp |
Instructions:
- In a large bowl, cream together vegan butter and brown sugar until light and fluffy.
- Add vanilla extract and mix well.
- Add flour and salt, mixing until combined. The mixture will be crumbly.
- Add almond milk one tablespoon at a time until the dough comes together.
- Fold in mini chocolate chips.
- Roll dough into 1-inch balls and place on a parchment-lined baking sheet.
- Freeze for 15 minutes until firm.
- Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments, stirring between each, until smooth.
- Dip each cookie dough ball into the melted chocolate, using a fork to remove excess.
- Return to the parchment-lined baking sheet and refrigerate for at least 30 minutes until set.
25. Peanut Butter Cups
These homemade vegan peanut butter cups are the perfect combination of creamy peanut butter and rich chocolate.
They’re surprisingly easy to make and taste even better than store-bought versions.
I love keeping a batch of these in the freezer for whenever a chocolate craving strikes.
They’re one of those 25 delicious vegan desserts that everyone loves, vegan or not!
| Prep Time | Chill Time | Total Time | Servings |
| 20 minutes | 30 minutes | 50 minutes | 12 cups |
| Ingredients | Amount |
| Vegan chocolate chips | 2 cups |
| Coconut oil | 2 tbsp |
| Natural peanut butter | 3/4 cup |
| Powdered sugar | 1/4 cup |
| Vanilla extract | 1/2 tsp |
| Salt (if peanut butter is unsalted) | 1/4 tsp |
Instructions:
- Line a 12-cup muffin tin with paper liners.
- In a microwave-safe bowl, melt 1 cup of chocolate chips with 1 tablespoon of coconut oil in 30-second increments, stirring between each, until smooth.
- Spoon about 1 teaspoon of melted chocolate into each muffin cup, using the back of the spoon to coat the bottom and slightly up the sides.
- Place in the freezer for 10 minutes to set.
- In a small bowl, mix peanut butter, powdered sugar, vanilla, and salt if using until smooth.
- Remove muffin tin from freezer and add about 1 tablespoon of the peanut butter mixture to each cup.
- Melt the remaining chocolate chips and coconut oil as before.
- Spoon melted chocolate over the peanut butter layer to cover completely.
- Return to the freezer for 20 minutes until set.
- Store in the refrigerator or freezer.
Final Thoughts on These 25 Delicious Vegan Desserts
I hope you’ve enjoyed exploring these 25 delicious vegan desserts as much as I’ve enjoyed sharing them with you!
From rich chocolate treats to fruity delights, there’s something here for every taste preference and occasion.
The beauty of vegan baking is that it’s constantly evolving, with new techniques and ingredients making plant-based desserts more delicious and accessible than ever before.
What I love most about these recipes is that they prove you don’t need animal products to create incredible desserts.
In fact, many of these vegan versions taste even better than their traditional counterparts!
Whether you’re a long-time vegan, experimenting with plant-based eating, or simply looking to reduce your consumption of animal products, these desserts are sure to satisfy your sweet tooth.
Remember, vegan baking is all about experimentation and finding what works for you.
Don’t be afraid to make substitutions based on your preferences or what you have available.
And most importantly, have fun in the kitchen!
Therefore, I encourage you to try these recipes and discover your own favorites among these 25 delicious vegan desserts.
