20 Easy Vegan Desserts for Beginners

Look, I’m not here to lecture you about going full vegan or sell you on some lifestyle makeover. But here’s the thing: vegan desserts are stupid easy to make, taste incredible, and won’t leave you feeling like you swallowed a brick. Whether you’re lactose intolerant, just curious, or trying to impress someone who doesn’t eat dairy, these recipes are your new best friends.

I stumbled into vegan baking out of pure necessity when my niece announced she was vegan right before Thanksgiving. Total panic mode. But after experimenting with a few recipes, I realized something crazy—most vegan desserts are actually simpler than traditional ones. No creaming butter for ten minutes, no worrying about egg temperatures, just mix and go.

Plant-based desserts have been getting serious attention lately, and for good reason. According to research on plant-based nutrition from Harvard Health, eating more plants can lower your risk of heart disease and help maintain a healthy weight. Now, I’m not saying brownies are health food, but when you swap saturated animal fats for plant-based options, you’re making a smarter choice.

Why Vegan Desserts Are Actually Easier

Here’s where people get it twisted. They think vegan baking is some complicated science project requiring seventeen specialty ingredients. Not true. Most vegan desserts use stuff you probably already have—flour, sugar, oil, plant milk. The “weird” ingredients? They’re just smart swaps.

Take aquafaba, for example. It’s literally just the liquid from a can of chickpeas, and it whips up like egg whites. I use it in my mousse recipe all the time. Or flax eggs—mix ground flaxseed with water, wait five minutes, boom, you’ve got a binder. These aren’t gimmicks; they’re solutions that work.

The beauty of vegan desserts is that they’re way more forgiving. Traditional baking can be finicky—overbeat your eggs and your cake deflates, add butter too cold and your cookies spread weird. With vegan recipes, you mix wet and dry ingredients, maybe let some chia seeds gel, and you’re golden. Less drama, same delicious results.

The Essential Vegan Dessert Pantry

Before we dive into recipes, let’s talk about what you actually need. I’m not going to tell you to buy fifteen types of nut butter or hunt down exotic sweeteners. Keep it simple.

Your Basic Arsenal

First up, plant-based milk. I usually grab oat milk because it’s neutral and creamy, but almond, soy, or coconut all work. Just avoid anything super flavored unless the recipe calls for it. For measuring, I swear by this adjustable measuring cup set that nests together—saves so much cabinet space.

Next, you need a decent sweetener situation. Regular sugar is actually vegan (most of it, anyway), but I also keep maple syrup and dates around. Dates are insane—blend them up and they become this caramel-like paste that works in basically everything. When I’m blending dates for energy balls, I use this compact food processor that doesn’t take up half my counter.

For fats, coconut oil is your friend. It solidifies when cold, which makes it perfect for frostings and no-bake crusts. I also use neutral oil like canola or vegetable for cakes and muffins. Keep both around and you’re covered.

Lastly, binding agents. Flaxseed meal and chia seeds are non-negotiable. One tablespoon mixed with three tablespoons of water equals one egg. Let it sit for five minutes until it gets goopy. Weird looking but it works perfectly. I store mine in these airtight glass containers so they stay fresh longer.

Nice-to-Have Extras

Once you’re comfortable, branch out. Cocoa powder is obvious, but get the good stuff—Dutch-processed if you can. Vanilla extract (check that it’s not cut with dairy). Coconut cream for whipped toppings. Nutritional yeast sounds weird but adds a subtle richness to some recipes.

And honestly? A silicone baking mat changed my life. Nothing sticks to it, cleanup is instant, and you stop wasting parchment paper. I use mine for everything from cookies to roasted vegetables.

20 Easy Vegan Desserts You’ll Actually Make

Alright, let’s get into the good stuff. These aren’t ranked because honestly, they’re all winners depending on what you’re craving. I’ve organized them from stupidly simple to slightly more involved, but nothing here requires professional skills.

1. Three-Ingredient Peanut Butter Cookies

This is almost embarrassing how easy these are. One cup peanut butter, one cup sugar, one flax egg. Mix, scoop, bake at 350°F for ten minutes. That’s it. They come out chewy with those classic fork marks on top. If you want to get fancy, throw in some chocolate chips.

The natural oils in peanut butter do all the work here. No additional fat needed. I usually make a double batch and freeze half the dough for emergency cookies. They bake perfectly from frozen—just add a couple extra minutes.

2. Banana Nice Cream

Take frozen bananas. Blend them. You now have ice cream. I’m not kidding. The texture is insanely creamy, and you can flavor it however you want. Cocoa powder for chocolate, a splash of vanilla, some peanut butter—go wild.

The trick is making sure your bananas are super ripe before freezing them. Those brown-spotted ones everyone avoids? Perfect. Slice them up, freeze on a baking sheet, then blend in a high-speed blender until smooth. It takes a minute to come together, but then suddenly it’s ice cream.

3. No-Bake Energy Balls

These are my grab-and-go heroes. Dates, nuts, cocoa powder, blend until it forms a dough, roll into balls. Store in the fridge. They’re sweet enough to feel like dessert but have enough protein to actually satisfy you.

I usually make a batch of chocolate ones and a batch with dried cherries and almonds. They last about two weeks in the fridge, though they never stick around that long at my house. My teenage son and his friends demolish them after soccer practice.

4. Chocolate Avocado Mousse

I know, I know. Avocado in dessert sounds weird. But hear me out—avocados are basically flavorless and insanely creamy. Blend them with cocoa powder, maple syrup, and vanilla, and you get this rich, decadent mousse that nobody will ever guess has vegetables in it.

Make sure your avocados are perfectly ripe. Too hard and it won’t blend smooth; too mushy and it can taste weird. You’re looking for that perfect give when you squeeze it. The health benefits of plant-based ingredients like avocado include healthy fats that support heart health—way better than heavy cream.

5. Coconut Macaroons

Shredded coconut, maple syrup, vanilla, a bit of flour. Mix it up, scoop onto a baking sheet, bake until golden. These are chewy, sweet, and totally addictive. If you want to get extra, dip the bottoms in melted dark chocolate.

The key is using unsweetened shredded coconut. The sweetened stuff is way too much. You want to control the sugar level yourself. I bake these on my trusty silicone mat and they pop right off every time.

6. Vegan Brownies

These are fudgy, dense, and chocolatey as hell. The secret? Using both cocoa powder and melted dark chocolate for double the chocolate flavor. And aquafaba or a flax egg for binding. Mix everything in one bowl, pour into a pan, bake.

I like adding walnuts for texture, but that’s totally optional. Some people are anti-nut in brownies, and I respect that. Just make sure you don’t overbake them—pull them when they’re still slightly underdone in the center. They’ll finish cooking as they cool and stay fudgy. Get Full Recipe.

7. Apple Crisp

Slice apples, toss with cinnamon and a little sugar, top with a crumble made from oats, flour, brown sugar, and coconut oil. Bake until bubbly. This is peak fall vibes, and it’s accidentally vegan without even trying.

Use a mix of apple varieties for better flavor—something sweet like Honeycrisp with something tart like Granny Smith. And don’t skip the pinch of salt in the topping. It makes everything taste more like itself.

8. Chocolate Chip Cookies

The holy grail. Everyone needs a solid chocolate chip cookie recipe, and this vegan version delivers. Coconut oil instead of butter, flax egg, and good chocolate chips. They come out crispy on the edges and chewy in the middle.

The trick is to slightly underbake them. Like, pull them when they still look a little soft. They firm up as they cool, and you get that perfect texture. I chill my dough for at least 30 minutes before baking—it helps them keep their shape and develops better flavor. For easy scooping, I use this cookie scoop that makes them all uniform.

9. Lemon Bars

Tangy, sweet, with a shortbread crust. The filling uses cornstarch instead of eggs to get that custardy texture. Fresh lemon juice is non-negotiable here—bottled stuff doesn’t cut it.

Press the crust down firmly before baking it. A loose crust will crumble when you try to cut the bars. I use the bottom of a measuring cup to really pack it in there. And let them cool completely before slicing, or they’ll be messy.

10. Chia Seed Pudding

Mix chia seeds with plant milk and sweetener. Refrigerate overnight. Wake up to pudding. It’s that simple. I usually make a big batch on Sunday and have breakfast sorted for the week.

Top with fresh fruit, granola, nut butter, whatever sounds good. The base is totally neutral, so you can flavor it however you want. Vanilla and cinnamon is my default, but I’ve done matcha, chocolate, and even pumpkin spice.

If you’re into pudding-style desserts, you might also love exploring mug cakes for single-serve options or checking out no-oven desserts when it’s too hot to bake.

11. Peanut Butter Cups

Melt dark chocolate, pour a layer into muffin tins, freeze. Add peanut butter, top with more chocolate, freeze again. Homemade Reese’s that are way better than store-bought.

Use natural peanut butter mixed with a little powdered sugar and salt. The salt is crucial—it balances the sweetness and makes them taste more complex. I keep these in the freezer and eat them frozen. They’re perfect that way.

12. Oatmeal Cookies

Chewy, substantial, and you can customize them endlessly. Raisins, chocolate chips, dried cranberries, nuts—throw in whatever you want. The base recipe is just oats, flour, sugar, oil, and a flax egg.

Don’t skip the cinnamon and vanilla. They make these cookies taste like home. And slightly underbake them if you want them chewy; bake them longer if you prefer crispy. Both versions are great.

13. Coconut Whipped Cream

Okay, technically not a dessert by itself, but this is a game-changer. Refrigerate a can of full-fat coconut milk overnight. The cream separates and rises to the top. Scoop it out, whip it with powdered sugar and vanilla, and you have the most incredible whipped cream.

It’s thick, stable, and tastes amazing. Way better than the weird chemical taste of store-bought vegan whipped creams. I put this on literally everything—pies, hot chocolate, fruit, straight into my mouth. Use this hand mixer to get it perfectly fluffy in minutes.

14. Fruit Sorbet

Frozen fruit, a little sugar or maple syrup, blend. That’s it. Mango, strawberry, raspberry—whatever fruit you like. The key is using frozen fruit, not fresh, because it gives you that icy texture right away.

Add a squeeze of lemon juice to brighten the flavor. And if you want it smoother, add a splash of plant milk while blending. Serve immediately for soft-serve consistency, or freeze for a harder scoop.

15. Banana Bread

The ultimate use for overripe bananas. Mash them up, mix with oil, sugar, flour, baking soda, and cinnamon. Pour into a loaf pan and bake. Your house will smell incredible.

I always add chocolate chips because why wouldn’t you? And sometimes chopped walnuts for crunch. The bread stays moist for days thanks to the bananas—no eggs or dairy needed for that perfect texture. This is one of those pantry staple desserts that requires zero special shopping.

16. Pecan Pie Bars

A shortbread crust topped with a gooey pecan layer. Instead of eggs and corn syrup, you use a mixture of maple syrup, coconut oil, and a little cornstarch for thickness. They taste just like traditional pecan pie but in portable bar form.

Toast your pecans first. Five minutes in the oven brings out their flavor like crazy. And don’t skip the salt in the filling—it balances all that sweetness and makes them taste sophisticated instead of cloying.

17. Rice Crispy Treats

Melt vegan butter with vegan marshmallows, stir in rice cereal, press into a pan. Classic, nostalgic, and entirely plant-based if you use the right brands. Kids go absolutely nuts for these.

The trick is to work fast once you add the cereal. The mixture firms up quickly. I butter my hands before pressing it into the pan so it doesn’t stick to me. And cutting them with a plastic knife works better than metal—way less sticking.

18. Chocolate Mug Cake

Mix flour, cocoa powder, sugar, baking powder, plant milk, and oil in a mug. Microwave for 90 seconds. Instant cake. This is dangerous knowledge because it’s so easy you’ll make it all the time.

Don’t overfill the mug—the cake rises a lot. And let it cool for a minute before eating or you’ll burn your tongue. Add chocolate chips on top before microwaving for extra melty chocolate. Pair this with exploring more mug cake variations for endless possibilities.

19. Pumpkin Pie

Yes, vegan pumpkin pie exists and it’s fantastic. Coconut cream makes the filling rich and creamy without any dairy. The spices—cinnamon, ginger, nutmeg—do all the heavy flavor lifting.

Use pure pumpkin puree, not pumpkin pie filling. You want to control the sweetness and spices yourself. And blind-bake your crust for a few minutes before adding the filling so it stays crispy. Top with that coconut whipped cream and people will lose their minds.

20. Date and Nut Bars

Press a mixture of dates and nuts into a pan, refrigerate, cut into bars. These are dense, chewy, naturally sweet, and packed with energy. They’re basically fancy Larabars that you made yourself.

I like a combo of almonds, cashews, and walnuts for varied texture. Add a little vanilla extract and sea salt to make them more interesting. They keep in the fridge for two weeks or the freezer for months. Perfect for meal prep. Get Full Recipe.

Common Vegan Baking Swaps

Let me break down the substitutions so you can start veganizing your own favorite recipes. Once you understand the basics, you can convert almost anything.

Eggs

One flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) replaces one egg. Same with chia eggs. For binding in cookies and brownies, this works perfectly. For cakes that need lift, try aquafaba—3 tablespoons replaces one egg. You can even whip it into meringue.

Commercial egg replacers exist too, but I rarely bother. The natural options work just as well and you probably already have them.

Butter

Coconut oil is your best friend for a 1:1 swap. It solidifies like butter and adds a subtle richness. For neutral flavor, use refined coconut oil. Virgin coconut oil has that coconut taste, which is great in some recipes and weird in others.

Vegan butter also works great now—brands have gotten really good. I keep both options around depending on what I’m making. Research from the American Heart Association shows that replacing saturated fats with plant-based options can benefit heart health significantly.

Milk

Any plant milk works. I usually use oat milk because it’s creamy and neutral, but almond, soy, cashew—they all work fine. Just avoid flavored or sweetened versions unless the recipe specifically calls for it.

For heavy cream, use full-fat coconut milk. It’s thick, rich, and whips up beautifully. The stuff in the can, not the carton.

Honey

Maple syrup or agave nectar work great. They’re a bit thinner than honey, so you might need slightly less liquid elsewhere in the recipe. Or just use regular sugar—it’s simpler and cheaper.

Meal Prep Essentials Used in These Recipes

Here are the tools and products that make vegan dessert-making infinitely easier, based on what I actually use every week:

Physical Products:

• Silicone Baking Mat Set – Reusable, non-stick, and perfect for cookies, brownies, and roasting nuts
• High-Speed Blender – Essential for nice cream, smoothies, and blending dates into a paste
• Glass Storage Containers – Keep ingredients fresh and make meal prep seamless

Digital Resources:

• Plant-Based Meal Planner Guide – Weekly templates that include dessert planning
• Vegan Baking Substitution Chart – Printable reference for quick conversions
• 30-Day Vegan Dessert Challenge – Structured program with daily recipes and tips

Tools & Resources That Make Dessert-Making Easier

Beyond the basics, these have genuinely improved my baking game:

Kitchen Tools:

• Adjustable Measuring Cup Set – Saves space and makes portioning dry ingredients foolproof
• Cookie Scoop Set – Uniform cookies every single time, no guessing
• Compact Food Processor – Perfect for making crusts, energy balls, and date paste

Learning Resources:

• Vegan Baking Masterclass – Online course covering techniques and troubleshooting
• Ingredient Substitution eBook – Comprehensive guide for converting any recipe
• Recipe Development Workshop – Learn to create your own vegan desserts from scratch

Tips for Success

A few things I’ve learned the hard way so you don’t have to:

Read the whole recipe first. Nothing worse than getting halfway through and realizing you need to refrigerate something overnight. Been there, done that, cried about it.

Room temperature matters. If a recipe says room temperature plant milk, it means it. Cold liquids can cause coconut oil to seize up and you get weird clumps. Let stuff sit out for 20 minutes before you start.

Invest in good chocolate. The cheap stuff tastes waxy and weird. Since chocolate is often the star of vegan desserts, get something decent. Check the label to make sure it’s dairy-free—not all dark chocolate is.

Don’t overmix. Especially with cakes and muffins. Stir just until combined. Overmixing develops gluten and makes things tough and dense. You want tender, not chewy.

Taste as you go. Especially with sweetness. Everyone’s preferences are different, so adjust to your liking. You can always add more sugar; you can’t take it out.

What About Nutrition?

Let’s be real for a second—dessert is dessert. I’m not going to pretend these are salads just because they’re vegan. But there are some legitimate benefits worth mentioning.

Vegan desserts typically have less saturated fat than traditional ones since they skip butter and cream. They often have more fiber thanks to ingredients like oats, nuts, and fruits. And if you’re using dates or fruit for sweetness instead of processed sugar, you’re getting some vitamins and minerals along with your sweet fix.

Studies on whole-food plant-based eating from Healthline show that this approach can support weight management and reduce inflammation. Again, not saying brownies are health food, but when you choose plant-based ingredients, you’re generally making a better choice.

The antioxidants in dark chocolate and cocoa are legit. Nuts provide healthy fats and protein. Chia and flax seeds have omega-3s. So yeah, you’re still eating dessert, but at least it’s got some good stuff in there too.

IMO, the best part is that vegan desserts tend to be more satisfying. The fiber and fat content means you feel full faster and stay satisfied longer. You’re not raiding the pantry 20 minutes later looking for more sugar.

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Frequently Asked Questions

Can I use regular milk instead of plant milk in vegan desserts?

Technically yes, but then it’s not vegan anymore. The plant milk is there because it’s dairy-free, not because it has magic properties. If you’re not concerned about keeping things vegan, regular milk works fine in most recipes. The ratios are usually 1:1.

Why do some vegan desserts taste different from traditional ones?

Honestly? Because they are different. Eggs and butter have specific flavors and textures that plant-based ingredients approximate but don’t perfectly replicate. That said, good vegan desserts taste amazing in their own right—they’re not trying to be exact copies. Think of them as their own category of delicious rather than inferior substitutes.

Are vegan desserts always healthier?

Not automatically, no. You can make incredibly unhealthy vegan desserts loaded with sugar and processed ingredients. But generally, when you’re using whole food ingredients like dates, nuts, and fruits, you’re getting more nutrients than traditional recipes. It’s all about what ingredients you choose.

What’s the best egg substitute for cakes versus cookies?

For cookies and brownies where you need binding, flax or chia eggs work great. For fluffy cakes that need lift, aquafaba is your best bet since it whips up and adds air. For dense cakes like banana bread, applesauce works perfectly. Match the substitute to what the egg is doing in the recipe.

Can I freeze vegan desserts?

Absolutely. Most freeze really well—cookies, brownies, cakes, even unbaked cookie dough. Wrap them tightly in plastic wrap then foil, or use airtight containers. They’ll keep for 2-3 months in the freezer. Some things, like nice cream or sorbet, are actually better served frozen anyway. Check out more freezer-friendly dessert ideas here.

Final Thoughts

Vegan desserts aren’t some trendy gimmick—they’re practical, delicious solutions that happen to skip animal products. Whether you’re fully plant-based or just trying to eat a little better, these recipes deliver actual flavor without making you feel like you’re sacrificing anything.

Start simple. Make the three-ingredient peanut butter cookies or blend up some nice cream. Get comfortable with the basics before you tackle anything complicated. Once you realize how easy and good they are, you’ll find yourself reaching for these recipes even when you have eggs and butter in the fridge.

The beauty of this style of baking is that it’s forgiving and flexible. Forgot to buy plant milk? Use water in most recipes. Don’t have flaxseed? Try chia. Out of maple syrup? Regular sugar works. You’re not locked into rigid rules—just swap and adjust as you go.

And FYI, non-vegans will eat these and love them without even knowing they’re plant-based. I’ve served these at parties countless times and people are always shocked when I mention there’s no butter or eggs. Good food is good food, regardless of what category it falls into.

So grab those overripe bananas sitting on your counter, open that can of chickpeas for the aquafaba, and make something sweet. You’ve got this.