Even if you’re vegan, lactose intolerant, or are simply craving something sweet, these indulgent plant-based and dairy-free vegan desserts recipes (from no-bake brownies to ice cream to the creamiest cheesecake) promise to please any palate
These vegan desserts are here to prove that you don’t need butter, eggs, or cream to create something that’s sweet, rich, and decadent. Once you stock your pantry with a few simple ingredients, making knockout vegan desserts couldn’t be easier. Keep coconut oil on hand to take the place of butter, start reaching for ground flaxseed instead of eggs, and invest in a bottle of pure maple syrup. You might be surprised to find that you don’t miss the dairy or eggs one bit!
Below, you’ll find my 15 best vegan desserts. I include plant-based twists on classic recipes as well as creative frozen treats, crisps, cakes, and more! No matter what you’re craving or the occasion you’re cooking for, you’re guaranteed to find a sweet treat you love.
1. Orange Chocolate Birthday Cake Vegan Desserts
When it comes to vegan cake, it doesn’t get more indulgent than this dessert. Layers of chocolate cake and blood orange cake are combined with a rich dark chocolate-date frosting. The perfect centerpiece for any family celebration, you’ll be tempted to take a bite even before you sit down at the dinner table!
Dark Chocolate Date Frosting Ingredients:
- 4 cups/720g pitted dates
- ½ cup/50g raw cacao powder
- ½ tsp sea salt
- Grated zest of 2 organic oranges
- 1 cup plant-based milk of your choice
Dark Chocolate Date Frosting Directions
- If the dates are really dry, soak them in warm water for an hour or so, until softened. Then drain the dates.
- Combine the dates, cacao powder, salt, and orange zest in a food processor, and pulse to break up the dates. Then slowly add the milk with the processor running until you have a thick, silky frosting that is easy to spread. You may need to stop periodically and use a spatula to scrape down the sides of the food processor. If you have any leftovers, store them, covered, in the fridge for up to 2 weeks.
2. Red Velvet Cookies
A spin on your classic chocolate chip cookie recipe, these red velvet cookies are studded with rich chocolate chips and colored a vibrant red. This recipe, inspired by a red velvet cake, takes minutes to prepare and bake, and makes enough cookies for the whole family!
Instead of opting for a recipe with white chocolate chips and cream cheese, this one doubles down on the chocolate flavor (using both semi-sweet chips and rich cocoa powder), to make a cookie that every chocolate dessert-lover will adore. For their signature red color, the Good Housekeeping Test Kitchen loves to use gel food coloring, which adds a vibrant hue without the moisture or a regular food dye. The mixture of cocoa powder and red food coloring turns a classic cookie recipe into a fun and festive sweet treat.
These red velvet cookies should be added to your baking recipe arsenal for any time of year. And instead of making red velvet cookies with cake mix, these super easy delights will impress your whole family when they find out you made them from scratch. Now all you need is a glass of milk!
3.Vegan Dessert of a Peanut Butter Chocolate Chip Cookie Bars
A sprinkle of flaky sea salt makes the nutty, chocolaty flavors in these no-bake cookie bars pop.
Peanut Butter Cookie Bars Ingredients
- SEA SALT
- ALMOND FLOUR
- COCONUT OIL
- MACA POWDER
So what the heck are cacao and maca? Cacao is the purest form of chocolate, and it’s packed with antioxidants, fiber, and magnesium (read: chocolate is healthy!). Maca is powder from the Peruvian maca root and has a malty, vanilla-y, butterscotch flavor that’s insanely delicious in this cookie dough layer. It’s known to naturally support the body’s ability to adapt to stress and improve energy, vitality, and stamina.
Peanut Butter Cookie Bars Directions
Once your peanut butter is nice and soft, it’s time to make peanut butter chocolate chip cookie bars! First, make the cookie dough layer by simply stirring the ingredients together and pressing them into the pan…
Make the cacao layer by pulsing the above ingredients in a food processor until smooth.
Then the best part – layer them together! yummy… and To make them extra pretty, sprinkle the peanut butter cookie bars with a little flaky sea salt.
From here, you can dig these peanut butter chocolate chip cookie bars out of the pan if you need your snack now… otherwise let them firm up in the freezer for 20 or so minutes so that you can neatly cut them into squares. Store the finished bars in the fridge. For longer-term storage, they can be frozen.
4. Vegan chocolate mousse
Silken tofu is the secret ingredient in this smooth, creamy, and totally plant-based chocolate mousse. It’s just as indulgent as the classic version, so everyone at the table will love it, vegan or not.
Vegan chocolate mousses Ingredients
- dark chocolate 150g, broken into pieces
- silken tofu 300g, drained
- caster sugar ½ tbsp
- raspberries 150g
Vegan chocolate mousse Directions
- Put the chocolate pieces into a heatproof bowl and melt over a pan of simmering water or in 20-second pulses in the microwave.
- Put the tofu into a blender with the sugar, pour in the melted chocolate, and whizz until completely smooth
- Spoon the mousse into four small glasses, alternating with a few raspberries, until both are used up. Chill for at least 2 hours, until set. Remove from the fridge 10-15 minutes before serving to soften slightly.
5. Rum-roasted pineapple and spice pie
Try our impressive pie recipes for an easy vegan dessert. The vegan pastry is deliciously crisp and crumbly, with extra texture from the chia seeds. Plus, it’s packed with rum-soaked roasted pineapple and plenty of spice
Rum-roasted pineapple and spice pie ingredients
- coconut milk 400g tin
- dark rum 5 tbsp
- soft light brown sugar 200g
- dairy-free spread 25g
- vanilla extract 1 tsp
- ginger a thumb-sized piece, sliced
- cinnamon stick 1
- cardamom 5 pods, crushed
- cloves 3
- star anise 1
- pineapple 1 extra-large, quartered, cored then cut into chunks
- coconut yogurt to serve
chia seeds 1 tbsp
plain flour 250g, plus extra for dusting
coconut oil 75g
dairy-free spread 75g
icing sugar 25g
Rum-roasted pineapple and spice pie Directions
- Heat the oven to 200C/fan 180C/gas 6. For the filling, put the coconut milk, rum, sugar, dairy-free spread, vanilla, ginger, and spices in a large pan and gently heat, stirring, until combined, then bubble fiercely for 5 minutes.
- Lay the pineapple chunks flat in a roasting tin and pour over the rum syrup. Roast for 30 minutes, turning halfway and spooning over the rum syrup as you do so. Leave the pineapple to cool in the syrup
- For the pastry, mix the chia seeds with 3 tbsp water and leave for 10 minutes. Put the flour, coconut oil, dairy-free spread, and icing sugar into a food processor. Pulse until no lumps of coconut oil are left, then add 2 tbsp of the chia water (including the seeds, discard the rest) while pulsing. When the mixture comes together into a ball of dough, tip onto a lightly floured work surface and shape into a smooth disc. Wrap the dough in clingfilm and chill for 30 minutes.
- Remove the pineapple chunks from the syrup and discard the whole spices and ginger. If the syrup looks a little thin, reduce it down in a pan.
- Tip the pineapple chunks into a deep 20-23cm pie dish and pour the syrup all over the top. Carefully roll out the pastry on a lightly floured work surface – it’ll be delicate, like shortbread dough. Cut into triangles and use these to cover the pineapple filling (leaving lots of patchy gaps), including the pie dish rim. Trim the excess by running a sharp knife around the edge of the dish and chill for 1 hour.
- Heat the oven to 200C/fan 180C/gas 6. Bake the pie for 30-35 minutes or until the pastry is pale golden and crisp. Serve with coconut yogurt and eat straightaway.