25 Vegan Desserts That Even Non-Vegans Will Love
Look, I’ll be honest with you—I used to think vegan desserts were code for “cardboard masquerading as food.” That was until I actually tried making them myself and realized I’d been spectacularly wrong this whole time. Turns out, when you swap out butter and eggs for the right plant-based alternatives, you don’t lose flavor. You just gain bragging rights.
Whether you’re fully plant-based, dairy-intolerant, or just curious about what all the fuss is about, these 25 vegan desserts are going to change your mind about what “vegan” really means. No weird aftertastes, no compromises—just legitimately delicious treats that happen to be kinder to animals and your arteries.
Why Vegan Desserts Actually Work
Here’s the thing people don’t get about vegan baking: it’s not about removing ingredients and hoping for the best. It’s about understanding what each component does and finding plant-based alternatives that do the same job—sometimes even better.
Take butter, for instance. Sure, it adds richness, but so does coconut oil. So does cashew cream. The difference? Plant-based fats don’t come with cholesterol baggage, and they often bring their own nutritional perks to the party. According to recent research on vegan desserts, many plant-based treats are naturally lower in saturated fats while being higher in fiber and essential nutrients.
And eggs? They’re basically just binders and leaveners. Flax eggs, applesauce, or aquafaba (that weird chickpea liquid you usually drain down the sink) can handle those jobs just fine. Once you get the science down, the rest is just delicious experimentation.
The Chocolate Lovers’ Corner
1. Fudgy Avocado Brownies
I know what you’re thinking. Avocado in brownies sounds like something a food blogger made up for clicks. But hear me out—the creaminess of ripe avocado creates this impossibly fudgy texture that butter could never achieve. Plus, you’re sneaking in healthy fats and fiber. Get Full Recipe.
I use this silicone brownie pan because the edges come out perfect every time, and there’s zero sticking. Trust me, nobody likes scraping burnt brownie bits off metal pans at 11 PM.
2. Dark Chocolate Mousse with Coconut Cream
This one’s a party trick. You whip up some chilled coconut cream (the thick stuff from the top of the can), fold in melted dark chocolate, and suddenly you’re serving restaurant-quality mousse. The richness comes from quality cacao, which is loaded with antioxidants that actually benefit your cardiovascular system.
Pro tip: Use this mini electric whisk for the coconut cream. Your arm will thank you, and the mousse gets that perfect airy consistency.
3. No-Bake Chocolate Peanut Butter Cups
Remember those orange-wrapped peanut butter cups from childhood? These are better. Layer melted dark chocolate in muffin tins, add a dollop of natural peanut butter mixed with a touch of maple syrup, seal with more chocolate, freeze. Done. They’re ridiculously simple and satisfy that sweet-salty craving every single time.
The silicone muffin liners I picked up last year have been clutch for these—they pop out clean, and you can reuse them forever.
Looking for more quick chocolate fixes? These mug cakes take less than five minutes start to finish, and many can easily be made vegan with simple swaps.
The Cookie Jar Essentials
4. Chewy Oatmeal Raisin Cookies
These might be divisive (because, raisins), but done right, oatmeal cookies are perfection. The oats give you sustained energy, the cinnamon adds warmth, and the raisins bring natural sweetness without refined sugar overload.
I bake mine on this perforated baking sheet that circulates heat like nobody’s business. Evenly baked cookies without having to rotate the pan halfway through? Sign me up.
5. Double Chocolate Chip Cookies
If you’re going chocolate chip, why not double down? Cocoa powder in the dough plus dark chocolate chips creates this intense chocolate experience that converts skeptics on the spot. The secret is using really good chocolate—the cheap stuff tastes waxy in vegan recipes.
6. Peanut Butter Cookies (3-Ingredient Magic)
One cup peanut butter, one cup sugar (coconut or regular), one flax egg. That’s it. Mix, scoop, fork-press, bake. These were the first vegan cookies I ever made, and I was genuinely shocked they worked. Now they’re my emergency “forgot I said I’d bring dessert” solution.
7. Snickerdoodles with Cinnamon Sugar
Soft, pillowy, rolled in cinnamon-sugar heaven. Snickerdoodles are criminally underrated, and the vegan version using coconut oil instead of butter somehow makes them even more tender. The cream of tartar is non-negotiable here—it gives that signature tangy flavor.
For anyone who wants more cookie inspiration, this collection of easy dessert bars includes several no-bake options that travel well and stay fresh for days.
Frozen Treats Worth Melting For
8. Banana Nice Cream (The Gateway Drug)
This is probably the most famous vegan dessert hack, and for good reason. Freeze ripe bananas, blend them, and you get ice cream. Not “kind of like” ice cream. Actual creamy, sweet, frozen goodness. Add cocoa powder, peanut butter, berries—whatever sounds good.
My high-speed blender makes this stupid easy. Frozen fruit doesn’t stand a chance against those blades.
9. Coconut Milk Ice Cream
Full-fat coconut milk is basically begging to become ice cream. It’s creamy, it freezes beautifully, and it takes on any flavor you throw at it. Vanilla, strawberry, mint chip, salted caramel—all fair game. The only downside? You’ll go through coconut milk faster than you can say “lactose-free.”
10. Mango Sorbet
Three ingredients: frozen mango, lime juice, agave. Blend until smooth, refreeze if you want it firmer. This is what summer tastes like, and it happens to be accidentally vegan. The natural sweetness of ripe mangoes means you barely need any added sweetener.
These are the tools and ingredients that make vegan dessert prep actually enjoyable instead of frustrating:
- High-quality silicone spatula set – Because scraping every last bit of batter matters when you’re using pricey ingredients like almond butter
- Glass mixing bowl set with lids – Meal prep leftover coconut cream, store soaked cashews, or prep cookie dough ahead
- Digital kitchen scale – Vegan baking is more precise than traditional baking; weighing ingredients eliminates guesswork
- E-book: “Plant-Based Dessert Mastery” – Complete guide to substitutions, ratios, and troubleshooting
- Video Course: “Vegan Baking Foundations” – Step-by-step techniques from tempering chocolate to perfecting aquafaba meringue
- PDF Guide: “50 Vegan Dessert Swaps” – Quick reference for converting any traditional recipe to plant-based
The Fancy Stuff (That’s Easier Than It Looks)
11. Cashew Cheesecake
This is the dessert that makes people go, “Wait, this is vegan?” You soak raw cashews until they’re soft, blend them with coconut cream, lemon juice, and vanilla, then pour over a date-nut crust. Chill overnight. The result? Creamy, tangy, absolutely decadent cheesecake that just happens to be dairy-free.
The only specialized tool you really need is a good food processor. I’ve been using mine for three years, and it’s still going strong.
12. Tiramisu with Coconut Whipped Cream
Ladyfinger cookies (check that they’re egg-free), strong espresso, coconut whipped cream, cocoa powder. Layer, chill, dust with more cocoa. It’s dramatic, it’s delicious, and nobody at the dinner party needs to know how simple it actually was.
13. Chocolate Lava Cakes
The molten center is easier to achieve in vegan baking because you’re not fighting with eggs that want to fully set. A little cornstarch keeps the structure, and slightly underbaking does the rest. Serve with vanilla nice cream, and prepare for applause.
14. Fruit Tart with Custard Filling
The custard is made from coconut milk, cornstarch, and vanilla. The crust is crushed almonds and dates. The fruit is… well, fruit. Arrange it prettily, brush with a little warmed apricot jam for shine, and suddenly you’re a pastry chef.
If you’re working with kids on dessert projects, this list of easy desserts to make with kids has some really fun vegan-friendly options that don’t require heat or complicated techniques.
The Comfort Classics, Reimagined
15. Apple Crisp
Sliced apples tossed with cinnamon and a touch of maple syrup, topped with an oat-based crumble made with coconut oil. Bake until bubbly and golden. This is the dessert that makes your whole house smell like fall, regardless of the season.
According to nutrition research on plant-based eating, desserts built around whole fruits and oats can actually support stable blood sugar levels compared to traditional sugar-heavy options.
16. Bread Pudding
Old bread, almond milk, cinnamon, raisins, maple syrup. Soak, bake, devour. It’s resourceful, it’s warming, and it turns stale bread into something people will actually request seconds of. I like adding a handful of chopped walnuts for crunch.
17. Chocolate Chip Banana Bread
This barely qualifies as dessert because it’s equally acceptable for breakfast. Overripe bananas are the sweetener and the binder—no eggs needed. Add walnuts, chocolate chips, or keep it simple. Either way, it’s getting devoured within 24 hours. Get Full Recipe.
I bake mine in this ceramic loaf pan that distributes heat so evenly I’ve never had a sunken middle or burnt edges.
18. Rice Pudding
Coconut milk, arborio rice, cinnamon, cardamom, raisins. Simmer until creamy, chill, top with chopped pistachios. It’s comfort food that happens to be completely plant-based, and the cardamom takes it from ordinary to “wait, what’s in this?”
The No-Bake Heroes
19. Energy Balls (Dressed Up)
Dates, nuts, cocoa powder, shredded coconut. Blend, roll into balls, refrigerate. These are technically healthy, but coating them in melted dark chocolate and sea salt firmly plants them in dessert territory. They’re the perfect grab-and-go sweet that doesn’t send your blood sugar on a rollercoaster.
20. Peanut Butter Pie
Graham cracker crust (most are already vegan—check the label), filling made from blended silken tofu, peanut butter, and maple syrup, topped with chocolate ganache. No oven required. Just patience while it sets in the fridge.
21. Coconut Macaroons
Okay, these technically bake, but they’re so hands-off they feel no-bake. Shredded coconut, aquafaba (whisked until fluffy), vanilla, a touch of maple syrup. Scoop onto a baking sheet, bake until golden. Dip in chocolate if you’re feeling extra.
The cookie scoop I use makes uniform macaroons every time, which means they all bake evenly. Small thing, huge difference.
Speaking of no-bake options, these simple desserts that require no oven are perfect for summer or when you just can’t be bothered to heat up the kitchen.
The Show-Stoppers
22. Layer Cake with Buttercream
Yes, you can absolutely make a legitimate layer cake that’s vegan. The secret is using vinegar and baking soda together—they create a reaction that helps the cake rise and stay fluffy. The buttercream is made from vegan butter (the good kind, not the weird ones) and powdered sugar. Boom. Birthday cake solved.
For more celebration-worthy ideas, check out these birthday cake ideas that include several vegan-adaptable options.
23. Cream Puffs
These take some practice, but once you nail them, you’ll feel unstoppable. Choux pastry is flour, water, coconut oil, and a little aquafaba. Pipe, bake, fill with coconut whipped cream. Top with chocolate or powdered sugar. Instagram-worthy and surprisingly doable.
24. Cinnamon Rolls
The dough uses non-dairy milk and vegan butter. The filling is cinnamon, brown sugar, and more vegan butter. The frosting is cream cheese-style vegan spread mixed with powdered sugar and vanilla. Are they as easy as buying a can and popping them in the oven? No. Are they 10 times better? Absolutely.
25. Baklava
Traditional baklava uses butter between every layer of phyllo, but brushing with olive oil or melted coconut oil works beautifully. The filling is walnuts, pistachios, cinnamon, and sugar. The syrup is honey alternatives like maple or agave. It’s labor-intensive but so worth it.
The pastry brush I got specifically for phyllo work makes the process way less tedious. Wide bristles, even coverage, happy baker.
After making these desserts on repeat, these are the resources and tools I genuinely rely on:
- Stand mixer with whisk attachment – Absolutely essential for whipping aquafaba or coconut cream to stiff peaks
- Springform pan set – Cashew cheesecakes and layer cakes release perfectly every time
- Offset spatula – For frosting cakes and spreading brownie batter evenly
- Online Course: “Master Vegan Pastry” – Advanced techniques for croissants, puff pastry, and laminated doughs
- E-book: “Emergency Vegan Desserts” – 30 recipes using only pantry staples
- Community: Join our WhatsApp group – Share tips, troubleshoot fails, and swap recipe variations with other vegan bakers
The Real Talk About Vegan Desserts
Let’s address the elephant in the room: vegan doesn’t automatically mean healthy. A cookie is still a cookie, whether it has butter or coconut oil. The difference is you’re avoiding cholesterol and often reducing saturated fat, but calories and sugar are still factors.
That said, many vegan desserts naturally incorporate more fiber, healthy fats from nuts and seeds, and antioxidants from dark chocolate and fruits. You’re also avoiding the inflammatory effects that dairy can trigger in sensitive individuals. So while you shouldn’t kid yourself into thinking you’re eating a salad when you’re having brownies, there are legitimate nutritional advantages.
The beauty of vegan baking is that you can control exactly what goes in. You know that date-sweetened energy ball? You made it. You know those cashew cheesecake bars? No mysterious additives, just real ingredients you can pronounce.
What About Nutritional Yeast and Other Weird Stuff?
You might see recipes calling for ingredients you’ve never heard of—nutritional yeast, aquafaba, agar-agar, coconut aminos. Don’t let that intimidate you. Most vegan desserts use completely normal ingredients you probably already have: flour, sugar, plant milk, cocoa powder, vanilla.
The specialty items are just nice-to-haves for specific textures or nutritional boosts. Nutritional yeast, FYI, isn’t really a dessert ingredient—it’s more for savory stuff. But aquafaba (that chickpea liquid) is absolute magic for meringues and mousses.
Start with simple recipes using familiar ingredients. Once you’re comfortable, branch out to the more experimental stuff. You don’t need to buy out the entire health food store to make excellent vegan desserts.
Making It Work in Real Life
Here’s what I’ve learned after years of vegan baking: preparation is everything. Coconut cream needs to be chilled overnight. Cashews need to soak for hours. Bananas need to be frozen in advance. If you’re the kind of person who decides at 8 PM that you want brownies at 8:30 PM, you’ll need to adjust.
That’s where understanding quick options comes in handy. Keep frozen bananas in your freezer always. Stock up on canned coconut milk. Have dates, nuts, and cocoa powder on hand. With those basics, you can throw together something delicious in under 15 minutes.
Also, double batches are your friend. Cookie dough freezes beautifully. Energy balls keep for weeks in the fridge. Banana bread lasts for days, or freeze slices individually. A little weekend prep means you’ve got desserts ready to go all week.
For more time-saving dessert strategies, this collection of desserts you can make in under 30 minutes is incredibly practical for busy weeknights.
Converting Your Favorite Recipes
The best part about vegan baking? You can veganize almost any traditional dessert you’re craving. Here are the basic swaps:
- Butter: Use coconut oil, vegan butter, or sometimes applesauce (for moisture without the fat)
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg), applesauce, or mashed banana for binding; aquafaba for leavening or meringue
- Milk: Any plant milk works—almond, oat, soy, coconut. Pick based on flavor preference
- Cream: Full-fat coconut milk or coconut cream
- Honey: Maple syrup, agave, or date syrup work great
The ratios might need slight adjusting, but generally, these swaps work 1:1. Start with recipes designed to be vegan, get comfortable with the techniques, then experiment with converting your grandmother’s cookie recipe.
If you’re looking for recipes that are already pantry-friendly, these desserts you can make with pantry staples require minimal specialty ingredients.
Frequently Asked Questions
Can I substitute regular milk for plant milk in any dessert recipe?
Generally, yes, but choose your plant milk strategically. Unsweetened varieties work best in most baking to control sugar levels. Oat and soy milk are neutral and creamy, while coconut milk adds richness. Almond milk is lighter—great for cakes and cookies but less ideal for puddings that need body. The substitution is usually 1:1, but your final texture might vary slightly.
Why do some vegan desserts turn out gummy or dense?
This usually comes down to overmixing or using too much liquid. Without eggs to provide structure, vegan batters are more sensitive to overworking, which develops gluten and creates that dense, gummy texture. Mix just until ingredients are combined, and if your batter seems too wet, let it rest for 5-10 minutes—plant-based ingredients often thicken as they sit.
What’s the best egg substitute for different types of desserts?
It depends on the job. For binding (cookies, brownies), use flax or chia eggs. For moisture (cakes, muffins), try applesauce or mashed banana. For leavening (fluffy cakes), use aquafaba or a combo of baking soda and vinegar. For richness (custards), silken tofu blended smooth works wonders. There’s no one-size-fits-all, which is why understanding the function matters more than the ingredient.
Are vegan desserts actually healthier than regular desserts?
It’s complicated. They’re cholesterol-free and often lower in saturated fat, which benefits heart health. Many include more fiber and nutrients from nuts, seeds, and fruits. However, calories and sugar content can be similar or even higher depending on the recipe. The real health advantage is control—you choose quality ingredients and avoid additives. A vegan dessert is still dessert; just enjoy it mindfully.
How long do vegan desserts typically last?
Most keep as long or longer than traditional desserts since there are no eggs to worry about. Cookies last 5-7 days in an airtight container. Cakes stay fresh for 3-4 days at room temperature or up to a week refrigerated. No-bake treats like energy balls keep for 2 weeks in the fridge. Frozen items (nice cream, cookie dough) last months. Always store properly—airtight containers are your best friend.
Final Thoughts
Vegan desserts aren’t a compromise or a sacrifice. They’re just desserts made with different ingredients—ingredients that happen to be more sustainable, often more nutritious, and completely capable of creating the same flavors and textures you’re craving.
Whether you’re avoiding animal products for health, ethical, or environmental reasons, or you’re just curious about expanding your baking skills, these 25 desserts prove that plant-based treats can absolutely hold their own. You don’t need to be vegan to appreciate good food, and these recipes are exactly that—just really good food.
Start with the banana nice cream. Move on to the brownies. Experiment with the cheesecake. Before you know it, you’ll have a whole repertoire of desserts that just happen to be vegan, and nobody will be asking “where’s the butter?” They’ll just be asking for seconds.
