Our Best Vegan Dessert Recipes
If you’re following a vegan diet, you can still enjoy sweets! Here are our top vegan desserts sure to satisfy any sweet tooth. Made from entirely plant-based ingredients, these recipes pack a powerful punch in the flavor department. From rich and velvetty chocolatey flavors to smooth and creamy sorbets, you'll be sure to find exactly the dessert recipe you're looking for.
Dark Chocolate Avocado Cake with Chocolate Avocado Frosting
This vegan cake (no eggs or butter!) is so delicious that our kids begged for more. The frosting is silky smooth, and the cake is light and loaded with chocolate flavor, and healthy fats.
Vegan Pavlovas with Pomegranates and Chocolate
Aquafaba, the beany liquid in canned chickpeas, is astonishing stuff; it whips up just like egg whites in recipes. Here, it's paired with coconut cream to create a completely vegan version of pavlova, a crunchy meringue that typically uses egg whites and dairy cream. Don't be afraid of the time - the aquafaba has to chill and the pavlovas have to bake in the oven.
The best part about these cookies is that you don’t need to use a vegan substitute. The applesauce serves as a replacement for eggs, adding moisture and fluff to the cookies. Freeze a batch and enjoy whenever you have a sugar craving.
Mini Vegan Key Lime Icebox Pies
Mini Vegan Key Lime Icebox Pies RecipeThis “custard” has an insanely rich and silky mouthfeel born from a partnership between avocado (which also provides the natural green coloring) and tofu. The blend of fats released from the ground nuts and a bit of added coconut oil combined with the sugary moisture of the dates create not only a cohesive crust, but one that is deep in flavor and wonderfully crisp once chilled.
Vegan Mini Pumpkin Spice Bites
For a guilt-free, vegan dessert that's sure to get you in the fall spirit, there's no better option than these adorable mini pumpkin spice bites. Encased in a simple walnut-pecan-date crust, the key to this autumnal treat lies in the silken tofu filling. Providing a creamy consistency without affecting flavor, silken tofu is the best kept vegan dessert secret.
Vegan Coconut Cream Tart with White Peaches and Blueberries
This nutrient-rich twist on coconut cream pie is lusciously smooth and decadent… it’s also vegan, paleo, gluten-fee, and raw. In other words, you’re looking at a tart with a stacked resume. Perfect for a special occasion, especially if you’re looking to clean up your diet a bit, this show-stopping vegan dessert offers rich, toasty flavor and sweet tooth satisfaction—without adding refined sugar. And since there’s no need to crank up the oven to make it, this treat especially ideal for summer. Keep in mind, whipping coconut cream can sometimes be tricky. If you forget to refrigerate your cans overnight or if too much of the liquid gets mixed in, it will most likely separate. But not to worry—mixing in a bit of tapioca flour (arrowroot would also work) can bring the mixture back together in a snap. To save yourself time, go ahead and place your mixing bowl and whisk attachment in the fridge to chill as soon as you are ready to start prepping your tart.
Vegan Mini Strawberry Cream Pies
These adorable, fruity delights are no joke. The blush pink, creamy center is the perfect balance of sweet strawberries and coconut cream, and it's so rich and thick you'd think it were frozen soft-serve yogurt. The secret? Coconut oil and silken tofu contribute a smooth, thick texture and decadent mouthfeel. Encased by a nutty crust that has a hint of tropical flavors from macadamia nuts, these baby cream pies are the perfect warm weather treat that both vegans and non-vegans can enjoy.
Vegan Chocolate-Hazelnut Tart with Fresh Berries
Take one bite of this chocolatey, decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make a next-level dessert. Easy to prep, and filled with rich chocolate-hazelnut flavor, this vegan dessert is perfect for anyone following a special diet or simply trying to clean their eating habits up a bit. Serve it for a special occasion, or just as a “treat yo-self” indulgence—since there’s no need to crank up the oven, it’s especially ideal to satisfy a summertime sweet tooth.
Dairy-Free Piña Colada Sherbet
You’re just 4 ingredients and 5-minutes-worth of hands-on work from this rich and luscious Piña Colada-inspired, non-dairy sherbet. Often confused with sorbet—which by definition, contains no dairy—sherbet is typically made with a dairy component like milk, buttermilk, or a heavier cream. However, this tropical twist is perfect for anyone with a dairy allergy or sensitivity, as the cool and creamy treat replaces the cream element of a typical sherbet with canned coconut cream—which provides the necessary amount of fat to lend this dairy-free, vegan dessert a rich, creamy mouthfeel without dairy. As refreshing as it is decadent, and simple-to-make as it is delicious, this coconut and pineapple goodness might just become you’re new favorite, quick and easy summer dessert.
Vegan Mini Peanut Butter Pies
Love peanut butter cups? This is the treat for you. With a rich, chocolatey crust and a deep, nutty, creamy inside, this dessert is for all the peanut butter and chocolate lovers, whether you're vegan or not. Silken tofu acts as a smooth, thickening component for the filling, as well as canned coconut cream. This easy, no-bake dessert packs all the indulgent flavors of your favorite candy bar, yet it's still dairy-free, gluten-free, and made with natural sweeteners.
Vegan Dark Chocolate Coconut Tart
After you take one bite of this deeply decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make something magical. This show-stopping dark chocolate tart offers an incredibly rich chocolate flavor and silky pudding-like texture—but it’s so easy to whip up, even the most inexperienced baker/dessert-maker will look like a pastry pro bringing it to the table. Perfect for anyone following a special diet or simply trying to clean their eating habits up a bit, this dark and decadent tasting treat perfectly satisfies both the sweet tooth and chocolate indulgence cravings. And since there’s no need to crank up the oven, it’s especially ideal for summer.
Raspberries with Peach-Basil Sorbet
Here's a twist on peach Melba, the classic dessert of poached peaches with raspberry sauce. We turn juicy summer peaches instead into a velvety sorbet spiked with basil and serve it with fresh raspberries for the perfect ending to a summer meal.
Molasses Cake with Maple-Sugared Pecans
This ultra-moist, can't-believe-it's-vegan cake is a version of one in Oakland cookbook writer Bryant Terry's The Inspired Vegan. Terry's Tennessee grandmother used a lot of molasses in her cooking, and it's a favorite ingredient for Terry too. You'll have extra candied nuts, but that's okay--they make great snacks.
Chloe's Vegan Chocolate Strawberry Shortcake Cupcakes
This little vegan chocolate strawberry cupcake helped then 22-year-old baker Chloe Coscarelli win first place on Food Network's "Cupcake Wars" in 2010. She was the first vegan to win a Food Network competition.
Limoncello-Mint Sorbet with Fresh Blackberries
Limoncello, an Italian liqueur, is the key ingredient to this sorbet. When paired with fresh mint and topped with blackberries, this frozen treat is light and refreshing. The best part is that you can also mix limoncello and soda to create a quick spritzer.
Dark Chocolate Bark with Roasted Almonds and Seeds
"I'm more addicted to chocolate than I am to sugar," says chocolatier Jacques Torres. A small piece of this super-chunky dark-chocolate bark staves off his intense cravings.
Almond-Milk Rice Pudding
Sushi rice makes this dairy-free rice pudding—made with unsweetened almond milk—pleasantly creamy.
What better way to have your berries than marinated in Grand Marnier? The alcohol mixture softens the berries and allows them to release their juices. Serve them on their own or create a berry parfait with soy yogurt.
Crisps are a great vegan dessert that have a lot of texture and crunch. The oats are a healthy component, adding fiber to the dish. This dessert is great served warm or cold and can be paired with vegan ice cream.
Green Apple Sauvignon Blanc Sorbet
The green apples in this recipe bring out the subtle hints of flavor in the Sauvignon Blanc. This dessert can be made up to a week in advance and is sure to please guests. This simple dish will taste just as gourmet as it sounds.
Spiced Almond Milk (Horchata)
Latin Americans have been grinding rice and nuts into milk for centuries. You just soak rice in water with spices, then buzz it all in a blender and strain. For fruit horchata, add chopped fruits along with the rice and everything else. To make a horchata cocktail, add a splash of dark rum.
Anne Walker and Sam Mogannam, the couple behind San Francisco's Bi-Rite Creamery and Bi-Rite Market, love to host ice-cream socials at their home in Sonoma. For this vibrant sorbet, they supplement farmers' market berries with those from bushes in their backyard--if their two young daughters haven't already stolen them.
Tropical Fruit Ambrosia with Rum
This five-star recipe will have you dreaming of an island getaway. Serve your guests this impressive dessert at a dinner or cocktail party, or turn it into a kid-friendly treat by substituting mango nectar or orange juice in place of the rum.
Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote
Tart-sweet cherry and strong dark chocolate flavors meld beautifully in this surprisingly rich sorbet crowned with juicy fresh cherries. Use a high-quality jam for the sorbet, and be sure to start the process a day ahead for the best flavor and texture.
Fresh Fruit with Strawberry Sauce
Enjoy a delightful blend of fruit topped with a sweet strawberry sauce for a refreshing treat. The arrangement of bright colored fruit makes an aesthetically pleasing dessert that’s healthy too (only 99 calories per serving).
Nothing says fiesta like tequila and lime, and this sorbet is no exception. Serve the frozen dessert during a Mexican meal or on its own as a sweet treat. Now all we need is the salt!
The mixture of flavors in this sorbet brings back memories of childhood snow cones. Cool down on a warm day with this frozen dessert, or dress it up with lemon zest and serve to guests.
Fruity Vegan Breakfast Pops Are the Coolest Idea Ever
Tuulia Talvio and Vaneljablogger Virpi Mikkonen, co-authors of N’Ice Cream, believe ice cream is a reasonable breakfast—especially in the form of these yogurt popsicles. Layers of coconut milk yogurt, homemade granola, and fresh fruit make up this vegan breakfast that’s like a yogurt parfait, yet free of dairy and refined sugar. Mikkonen and Talvio suggest adding berries, but any in-season fruit will work (pineapple chunks serve up a piña colada-flavored pop). You’ll surely win the “cool parent” award when your kids pull these portable frozen yogurt pops out of the freezer and eat them on the go.
Note: Allow 4 to 6 hours for the popsicles to set in the freezer.
Excerpted from N'Ice Cream by arrangement with Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Virpi Mikkonen and Tuulia Talvio.
Grilled Glazed Pineapple with Coconut Sorbet
Create a tropical dessert by grilling pineapple slices tossed with a mixture of orange marmalade and fresh lime juice. The finishing touch is a scoop of coconut sorbet.
Granitas are a similar to sorbet and Italian ice, and they are a fun treat during the spring and summer. Chambord, a liqueur made from black raspberries, honey, and herbs, is the perfect complement to the raspberries in this recipe.