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.
Table of Contents:
1. Brownies and Bars
2. Cakes
3. No-Bake Desserts
4. Cookies
5. Pies, Tarts and Pastries
6. Crisps, Crumbles and Cobblers
Brownies and Bars
A mix of chocolatey brownies and fruity bars that have two things in common: they’re easy to make and SO tasty.
The Absolute Best Vegan Brownies
Here’s my recipe for the absolute best vegan brownies, unlike any other recipe you’ll find! They’re supremely fudgy and chewy, intensely chocolatey, and boast a classic shiny, crinkly top!
Check out this recipe
Strawberry Swirl Cheesecake Bars
These Vegan Strawberry Swirl Cheesecake Bars by Anna of Healthy Simple Yum are what dreams are made of. They are perfectly creamy and sweet with vibrant flavor!
Check out this recipe
Vegan Maple Pecan Bars
These Vegan Maple Pecan Bars by Abby of Heart of a Baker are the ultimate sweet treat for autumn and are ready in just an hour!
Check out this recipe
Vegan Cheesecake Brownies
Sweet Simple Vegan’s swirled cheesecake brownies are vegan, gluten-free and easy to make! Sweet, tangy and decadent and sure to impress the whole family.
Check out this recipe
Apple Blondies with Caramel Glaze
These Apple Blondies by Rachel of Bakerita are full of warming spices and topped with a scrumptious caramel glaze. These chewy, soft apple blondies are gluten-free, paleo and vegan.
Check out this recipe
Creamy Vegan Lemon Bars
These Creamy Vegan Lemon Bars by Laura of The First Mess are naturally gluten-free and loaded with tart and zesty lemon flavor. They’re rich, delicious, and naturally sweetened.
Check out this recipe
Cakes and Breads
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.
The Absolute Best Vegan Banana Bread
This Vegan Banana Bread recipe is a reader favorite! With only 20 minutes of prep time, it emerges from the oven tender and moist, never dense or dry (it’s even fluffy!). Using fewer than 10 ingredients, it’s simple and extremely delicious.
Check out this recipe
Pumpkin Sheet Cake
This Vegan Pumpkin Sheet Cake from Jessica in the Kitchen is the perfect mix of moist, fluffy and spiced! It’s so easy to make & the post features tips for making the best sheet cake pan ever!
Check out this recipe
Lemon Olive Oil Cake
My vegan Lemon Olive Oil Cake is super lemony and so tender and moist that it practically melts in your mouth. And it only requires 10 ingredients!
Check out this recipe
Vegan Funfetti Cake
This Vegan Funfetti Cake from Britt of The Banana Diaries is super moist, tender, and “buttery” sweet, full of rainbow sprinkles, and secretly vegan with a gluten free option!
Check out this recipe
Vegan Apple Cinnamon Bundt Cake
With warm cinnamon apple flavors, my Vegan Apple Cinnamon Bundt Cake is soft and moist yet light and airy – the best of both worlds! A bundt cake pan gives it an elegant presentation!
Check out this recipe
Fudgy Vegan Chocolate Cake
This Fudgy Chocolate Cake by Jenna of Butternut Bakery is out of this world! It’s super soft and moist with a creamy chocolate frosting, and just so happens to be vegan!
Check out this recipe
Fluffy Vegan Gingerbread Cake
My Vegan Gingerbread Cake is incredibly fluffy and tender, uses simple ingredients, and features a homemade gingerbread spice blend and vanilla cream sauce that take it over the top.
Check out this recipe
Vegan Gluten-Free Carrot Cake
This Vegan Gluten-Free Carrot Cake with tangy cashew yogurt frosting by Natalie of Feasting on Fruit is healthy, simple and SO yummy!
Check out this recipe
The Best Vegan Pumpkin Bread
My Vegan Pumpkin Bread is the best you’ll ever try! Moist, tender, and made with a homemade spice blend, it’s incredibly simple to make. A must-make during fall!
Check out this recipe
No-Bake Desserts
When your sweet tooth knocks but you don’t have the patience or energy to bake something, these no-bake desserts are a godsend!
Vegan Fudge
You won’t believe how rich, creamy, and chocolatey my vegan fudge is! It tastes just like the beloved Ferrero Rocher candy but is dairy-free and vegan! It requires just 5 main ingredients and is super easy and quick.
Check out this recipe
Super Simple Chocolate Mousse
If you love chocolate, you’re going to love this Super Simple Chocolate Mousse by Toni of Plant Based On A Budget! It’s the perfect dessert to satisfy your sweet tooth!
Check out this recipe
Edible Chocolate Chip Cookie Dough
This Chocolate Chip Cookie Dough by Six Vegan Sisters is made with just 7 simple ingredients and is for anyone who eats half the cookie dough before the cookies come out of the oven.
Check out this recipe
Healthy Samoa Cookies
These no-bake Samoa Cookies from Dee of Green Smoothie Gourmet are a healthy copycat of the traditional girl scout favorite! Just a handful of ingredients and full of fiber, iron and potassium.
Check out this recipe
Fudgy Vegan Chocolate Truffles
Made with just six main ingredients, my Fudgy Vegan Chocolate Truffles are wholesome yet taste indulgent and melt in your mouth. The secret ingredient: beets!
Check out this recipe
Healthy Snickers Bars
These Healthy Snickers Bars by Caitlin of From My Bowl will satisfy any sweet tooth! Made with only 6 plant based ingredients, they’re easy to make and good for you too.
Check out this recipe
No-Bake Cookie Dough Bars (Vegan & Gluten-Free)
Here’s my recipe for the BEST no-bake cookie dough bars you will ever try! Made with just six ingredients and vegan, gluten-free, soy-free, and nut-free.
Check out this recipe
Cookies
A mix of vegan cookie recipes, including the classic chocolate chip, holiday cookies, and even more wholesome cookies you can even eat for breakfast!
Breakfast Cookies
Finally a cookie you can eat for breakfast and feel great (nearly 5g protein in each cookie)! My Breakfast Cookies are deceptively tasty but vegan, gluten-free, and so filling.
Check out this recipe
Chocolate Hazelnut Thumbprint Cookies
Vegan, hazelnut-crusted thumbprint cookies with a chocolate and hazelnut center! These cookies by Jackie of Vegan Yack Attack are perfect for any occasion and make plenty to be shared.
Check out this recipe
Vegan Oatmeal Cookies
These oatmeal cookies from Michelle of World of Vegan are easy to make and foolproof. The cookie dough can be balled up and stored in the freezer so fresh-baked cookies are always minutes away.
Check out this recipe
Vegan Chocolate Chip Cookies
These Vegan Chocolate Chip Cookies by Purely Kaylie are soft and chewy, ooey gooey, and loaded with chocolate. A super delicious and easy cookie recipe!
Check out this recipe
The Best Vegan Sugar Cookies
These vegan sugar cookies by Vaishali of Holy Cow Vegan are the best ever and quite classic–they are light, tender, with crispy edges, and they melt in your mouth.
Check out this recipe
Vegan Gingerbread Cookies
These Vegan Gingerbread Cookies by Jeanine of Love & Lemons are perfect for the holidays! Soft, chewy, and deliciously spiced, they’re super fun to make and decorate.
Check out this recipe
Vegan Double Chocolate Chip Cookies
These vegan double chocolate chip cookies from Gabby of The Cookie Dough Diaries are soft, gooey, and ultra-chocolatey and fudgy! They’re easy to make and use only simple ingredients.
Check out this recipe
Vegan Linzer Cookies
Thes Hazelnut and Almond Vegan Linzer Cookies from Emily of Resplendent Kitchen are a holiday classic!. These cookies are filled with apricot preserves and a touch of Amaretto!
Check out this recipe
Chocolate Chunk Vegan Pantry Cookies
My Chocolate Chunk Vegan Pantry Cookies are made with all your favorite vegan cookie mix-ins, like chocolate chunks, oats, nuts and dried fruit. They’re chewy, indulgent, and irresistible!
Check out this recipe
Pies, Tarts and Pastries
These recipes are proof positive that vegan pastries and pies are not only possible but absolutely delicious!
Vegan Salted Chocolate Cream Tart
With a no-bake brownie base and a creamy salted chocolate filling, my gluten-free, vegan Salted Chocolate Cream Tart is one of the best easy desserts ever! It’s rich and creamy but made with wholesome ingredients and requires no baking.
Check out this recipe
Bubbling Cinnamon Blueberry Pie
This pie by It’s Liv B is made with vegan pie crust, a bubbling blueberry cinnamon filling and is perfect with a scoop of ice cream!
Check out this recipe
Easy Vegan Pumpkin Pie
This Easy Vegan Pumpkin Pie by Rae of Raepublic contains delicious warming spices of cinnamon, ground ginger, and nutmeg, and uses classic fall flavors of maple syrup, vanilla, and almond.
Check out this recipe
Vegan Chocolate Croissants
Carlo Cao teaches you how to make the best vegan pains au chocolate (AKA chocolate croissants) in a matter of a few hours! Super crispy in the outside and soft in the inside. The flavor is rich and delicate.
Check out this recipe
Vegan Eclairs
These delicious pastry-cream-filled eclairs covered with chocolate ganache by Eduardo and Jimmy of Little Lighthouse Baking Co. will satisfy your sweet tooth any time!
Check out this recipe
Vegan Italian Macarons with Aquafaba
Your complete guide to making vegan, eggless Italian macarons with aquafaba from Meggan of Cooking on Caffeine! Perfect for those avoiding animal products or who have an egg allergy.
Check out this recipe
Warm Apple Fritters
These warming, comforting apple fritters by Maria of Food by Maria are perfect for fall. They’re so delicious served warm as a dessert or served with coffee or tea!
Check out this recipe
Vegan Gingersnap Pumpkin Cream Tart
My Pumpkin Cream Tart features a luscious no-bake pumpkin cream filling and a gingersnap crust and is SO easy to make! It’s healthy, vegan, and gluten-free, but tastes indulgent. Plus, you can make it ahead of time for Thanksgiving!
Check out this recipe
Crisps, Crumbles and Cobblers
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)!
Gluten-Free Apple Cobbler
This vegan Apple Cobbler from Sophia of Veggies Don’t Bite is so easy to make and absolutely amazing. No one will know it’s also gluten free and made with simple ingredients!
Check out this recipe
Vegan Fruit Crumble
A classic British vegan fruit crumble by Richard of School Night Vegan, with a delicious buttery topping and sweet, sharp fruit filling. Perfect for blackberries, plums and apples!
Check out this recipe
Vegan Gluten Free Apple Crisp
This Vegan Gluten Free Apple Crisp by Lisa of Okonomi Kitchen is easy to make & requires just 6 ingredients! The ultimate classic fall dessert that’s actually healthy but still cozy & delicious.
Check out this recipe
Vegan Brown Butter Peach Cobbler
My delicious twist on the classic Southern peach cobbler. Peaches and blueberries get swirled with vegan brown butter and cobbler. It’s sticky and caramelized on the outside yet fluffy and tender on the inside. SO good.
Check out this recipe
Have a special event coming up? Try this showstopping vanilla layer cake with raspberry jam and buttercream!
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!
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)
Instructions
- Take the vegan butter out of the fridge to soften.
- Make the vegan buttermilk. Combine the plant based milk and lemon juice and stir. Set aside to curdle.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store leftovers in an airtight container in the fridge for a few days.
Notes
* If you use coconut oil, it’s especially important to bring your cold ingredients (i.e., the plant milk) to room temperature. Otherwise, the cold liquid will turn the coconut oil back into its solid form.
** If you don’t want to impart an orange flavor to the cake or don’t have oranges, omit the orange juice but add 2 more tablespoons of plant-based milk (the second ingredient) for a total of 1 1/2 cups (360 mL).
*** If you can’t find fresh raspberries and want to use frozen, do not thaw them (it’ll add make the batter watery).
Calories: 284kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 213mg | Potassium: 65mg | Fiber: 2g | Sugar: 17g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 2mg
Raspberry Jam
Ingredients
- 1 1/2 cups fresh raspberries 180g or frozen raspberries (200g)
- 2 1/2 teaspoons cornstarch or arrowroot powder
- 1 1/2 tablespoons cold water
- 1 tablespoon pure maple syrup
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Add the raspberries to a saucepan over medium heat. If using frozen raspberries, stir occasionally until they’re thawed. Mash down the raspberries with a fork.
- Meanwhile, dissolve the cornstarch or arrowroot powder with the cold water to create a slurry.
- Add the slurry, maple syrup, and lemon juice to the pan. Bring to a simmer, stirring constantly, until the jam has thickened. Take off the heat, and once cool, refrigerate. It will thicken even more as it rests in the fridge.
Notes
Note: This recipe makes enough for this cake. If you want more jam on hand, just double the recipe.
Calories: 11kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
Tangy Buttercream Frosting
Ingredients
- 1/2 cup (1 stick / 112g) vegan butter, softened at room temperature
- 4 ounces (113g) vegan cream cheese, softened at room temperature*
- 2 1/4 cups (~ 265g) organic powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 1 tablespoon fresh lemon juice
Instructions
- To a large mixing bowl, add the softened vegan butter. Beat on low speed with an electric handheld mixer (or stand mixer) until smooth and fluffy. Add the vegan cream cheese and beat until creamy and smooth and well incorporated.
- Gradually add the sifted powdered sugar in four turns, and mix on low speed until well combined and fluffy, scraping down the sides. Add the vanilla, salt, and lemon juice and beat until smooth. If the frosting is too thick, add a tablespoon of plant milk until you reach your desired consistency. Refrigerate for at least 30 minutes to make it easier to frost the cake.
Notes
* If you can’t find vegan cream cheese, just use an additional 1/2 cup (1 stick / 112g) vegan butter. The frosting will be a more traditional buttercream frosting, not tangy. You might want to add a bit more lemon juice to balance the richness of the butter.
Calories: 135kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 74mg | Potassium: 3mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Amazing recipe.
Our family prefers strawberries over raspberries, do you think making the swap will work.
Thank you!
Hi Jo, we haven’t tried it ourselves but don’t see the issue with this! You may want to use less maple syrup in the jam or omit it entirely since strawberries tend to be sweeter than tart raspberries. If you try it, please let us know how it goes!
Thanks for sharing recipes. I copied a couple :>)
You’re welcome, enjoy!
Loved this roundup and that you included lots of vegan bloggers I’ve never heard of!
We are so glad you loved it, Ashley! We hope you get the chance to try some of the recipes!