21 Vegan Dessert Recipes Everyone Will Love - Simple, Sweet, and Crowd-Pleasing

If you think vegan desserts are complicated or bland, this list will change your mind.

These recipes are easy to make, use simple ingredients, and taste amazing—even to non-vegans. From creamy cheesecakes to gooey brownies and no-bake bites, there’s something here for every craving.

Whether you’re baking for a party or just want a quick treat at home, these ideas are tested, flexible, and fun to customize.

Why This Recipe Works

Think of this as your go-to collection for foolproof vegan sweets. Every recipe relies on pantry staples like oats, nut butter, coconut milk, and dark chocolate, so you won’t be hunting for obscure ingredients. Most are beginner-friendly and don’t require special equipment. Flax eggs, coconut cream, and plant-based milk deliver the same rich textures you’d expect from traditional desserts, without the dairy or eggs.

Ingredients

Here’s a master list you can mix and match across the 21 recipes:

Flours: All-purpose, oat flour, almond flour, whole wheat pastry flour
Sweeteners: Cane sugar, brown sugar, maple syrup, agave, coconut sugar, dates
Fats: Coconut oil, vegan butter, tahini, peanut butter, almond butter
Binders: Flaxseed meal (for flax eggs), chia seeds, applesauce, mashed banana
Liquids: Oat milk, almond milk, soy milk, coconut milk (full-fat and light)
Leaveners: Baking powder, baking soda
Flavorings: Vanilla extract, almond extract, cocoa powder, espresso powder, cinnamon, nutmeg
Add-ins: Dairy-free chocolate chips, chopped dark chocolate, shredded coconut, nuts, dried fruit
Toppings: Fresh berries, vegan whipped cream, powdered sugar, caramel sauce (coconut-based)
Extras for No-Bake: Medjool dates, rolled oats, shredded coconut, seeds

Step-by-Step Instructions

Classic Vegan Chocolate Chip Cookies: Cream vegan butter and brown sugar.
Add flax egg and vanilla. Fold in flour, baking soda, and salt. Stir in chocolate chips and bake at 350°F (175°C) for 10–12 minutes.
Fudgy Brownies: Whisk sugar, cocoa, melted coconut oil, and plant milk.
Add flour, baking powder, and pinch of salt. Bake in a lined pan at 350°F for 22–26 minutes. Let cool before slicing.
No-Bake Peanut Butter Bars: Mix peanut butter, maple syrup, and oat flour.
Press into a pan. Top with melted dark chocolate and chill until firm.
Banana Bread: Mash ripe bananas with sugar and oil. Stir in flour, baking soda, cinnamon, and a splash of plant milk.
Bake at 350°F for 50–60 minutes.
Berry Crumble: Toss berries with a little sugar and lemon. Mix oats, flour, coconut oil, and brown sugar. Sprinkle over berries and bake until bubbling.
Chocolate Mousse: Blend chilled coconut cream, cocoa powder, maple syrup, and vanilla until fluffy.
Chill and serve with berries.
Oatmeal Raisin Cookies: Combine vegan butter, sugar, and flax egg. Add oats, a little flour, cinnamon, and raisins. Bake until edges are golden.
Apple Crisp: Slice apples, toss with cinnamon and sugar.
Top with oats, almond flour, coconut oil, and a pinch of salt. Bake until tender.
Matcha Coconut Truffles: Blend shredded coconut, coconut cream, maple syrup, and matcha. Roll into balls and chill.
Lemon Bars: Press a shortbread crust (flour, sugar, vegan butter) into a pan.
Bake, then pour on a lemon mixture using cornstarch, sugar, lemon juice, zest, and plant milk. Bake until set.
Chocolate Avocado Pudding: Blend ripe avocados with cocoa powder, maple syrup, vanilla, and a pinch of salt. Chill until thick.
Strawberry Shortcake: Make biscuits using flour, baking powder, vegan butter, and plant milk.
Bake, then serve with macerated strawberries and vegan whipped cream.
Salted Tahini Caramel Cups: Stir tahini, maple syrup, and salt. Spoon into mini liners, top with melted chocolate, and chill.
Carrot Cake Cupcakes: Mix flour, sugar, baking powder, spices, and grated carrots. Add oil and plant milk.
Bake and top with vegan cream cheese frosting.
Dark Chocolate Bark: Melt dairy-free chocolate, spread thinly, and sprinkle nuts, seeds, and dried fruit. Chill and break into shards.
Chai-Spiced Rice Pudding: Simmer rice with coconut milk, sugar, and chai spices until creamy. Finish with vanilla.
Blueberry Cheesecake Bars: Press a date–almond crust into a pan.
Blend soaked cashews, coconut cream, maple, lemon, and vanilla. Pour, swirl in blueberry compote, and chill to set.
Snickerdoodles: Cream vegan butter and sugar, add flax egg. Stir in flour, cream of tartar, baking soda, and cinnamon.
Roll in cinnamon sugar and bake.
Chocolate-Dipped Strawberries: Dip fresh strawberries in melted dark chocolate. Set on parchment and chill. Finish with a pinch of sea salt.
Pumpkin Pie Bars: Press spiced oat crust into a pan.
Blend pumpkin puree, coconut milk, sugar, and pumpkin spice. Bake until set and cool completely.
Mocha Nice Cream: Blend frozen bananas, cocoa powder, a splash of plant milk, and espresso powder. Serve soft or freeze for scoops.

Note: For flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let thicken 5–10 minutes.

How to Store

Cookies and bars: Store in an airtight container at room temperature for 3–4 days or freeze up to 2 months.
No-bake treats: Keep chilled for best texture.
Most last 1 week in the fridge.
Cakes and cupcakes: Refrigerate if frosted; enjoy within 3–4 days.
Mousse and puddings: Refrigerate and cover tightly. Best within 3 days.
Fruit desserts: Refrigerate and rewarm gently to refresh the topping.

Health Benefits

Plant-based fats: Nuts, seeds, and coconut can support satiety and provide essential fatty acids.
Fiber boost: Oats, fruits, and dates add fiber, which helps with digestion and steady energy.
Lower in cholesterol: No eggs or dairy means naturally cholesterol-free desserts.
Customizable sweetness: You can use less sugar or swap in fruit-based sweeteners like dates or bananas.
Allergy-friendly options: Many recipes are easy to make gluten-free, soy-free, or nut-free.

Common Mistakes to Avoid

Skipping the binder: Don’t forget flax or chia eggs in bakes that need structure.
Overbaking: Vegan treats can dry out fast. Pull them when edges set and centers look slightly soft.
Not chilling no-bake desserts: Give them time to firm up for clean slices and better texture.
Using cold ingredients: Room-temperature plant milk and vegan butter blend more evenly.
Ignoring salt: A pinch of salt sharpens sweetness and balances flavors.

Alternatives

Gluten-free swaps: Use certified gluten-free oat flour or a 1:1 gluten-free blend.
Almond flour works well in crumbles and bars.
Nut-free options: Choose sunflower seed butter or tahini instead of almond or peanut butter. Use oat milk instead of almond milk.
Lower sugar: Reduce sugar by 25% in most recipes or replace part with mashed banana or applesauce.
Oil-free: Sub applesauce for part of the oil in quick breads and muffins; expect a softer crumb.
Dairy-free chocolate: Look for labels that specify vegan or use high-cacao dark chocolate without milk solids.

FAQ

Can I replace eggs in any dessert with a flax egg?

In most cookies, quick breads, and brownies, yes. Use 1 tablespoon ground flaxseed + 3 tablespoons water per egg.

For light cakes or meringues, look into aquafaba instead.

What’s the best plant milk for baking?

Oat and soy milk perform consistently because of their protein content. Almond milk also works well. Unsweetened, plain versions are the safest choice.

How do I get a rich, creamy texture without dairy?

Use full-fat coconut milk or coconut cream, cashew cream, or silken tofu.

They create lush mousses, cheesecakes, and puddings with a smooth finish.

Why did my vegan cookies spread too much?

Likely too warm dough or too much sugar/fat. Chill the dough 20–30 minutes before baking, and measure flour accurately. Line pans with parchment.

Can I freeze these desserts?

Most cookies, bars, and banana bread freeze well for up to 2 months.

Wrap tightly and thaw at room temperature. Avoid freezing delicate custards.

Are these desserts suitable for people with nut allergies?

Many can be adapted. Use seed butters, oat milk, and avoid almond flour.

Always check chocolate labels for cross-contamination warnings.

What can I use instead of coconut products?

For creaminess, try cashew cream or silken tofu. For oil, use neutral vegetable oil or vegan butter. For shredded coconut, simply omit or use chopped nuts or seeds.

How do I make them less sweet?

Cut sugar by 20–30% and add flavor boosters like vanilla, espresso powder, citrus zest, or salt to keep the taste balanced.

Can I make these recipes without a stand mixer?

Yes.

A whisk, mixing bowl, and spatula handle most tasks. A blender or food processor helps with no-bake crusts and creamy fillings.

What’s the easiest dessert for beginners?

No-bake peanut butter bars or chocolate-dipped strawberries. Both take minutes, taste amazing, and require minimal cleanup.

Wrapping Up

These 21 vegan dessert recipes make it easy to treat yourself and still keep things simple.

With a few smart swaps and pantry staples, you’ll get bold flavors, great textures, and reliable results. Start with a couple of favorites, tweak them to your taste, and keep the rest on standby for your next celebration—or weeknight sweet tooth.

21 Vegan Dessert Recipes Everyone Will Love – Simple, Sweet, and Crowd-Pleasing