Vegan desserts have come a long way from sad fruit cups and dry carob brownies. These days, a cashew cheesecake can taste richer than the dairy version, and a flax egg holds a brownie together just fine. For anyone craving something sweet without eggs, butter, or cream, a rich fudgy brownie or a cashew-based cheesecake delivers the same satisfaction as the traditional version, with coconut oil and nut butters doing the heavy lifting.
Whether you’re baking for a vegan guest, cutting back on dairy, or just curious whether plant-based treats can really compete, this lineup covers the classics and a few global favorites. Think gooey brownies, spiced cakes, creamy mousse, and crunchy fruit crisps, all built from ingredients you can find at a regular grocery store.
Quick picks:
- Best overall: Fudgy Vegan Brownies, rich and simple with pantry staples
- Best for a crowd: Vegan Chocolate Cake, a showstopper layer cake everyone loves
- Best make-ahead: Vegan Cheesecake, needs chilling time but holds up for days
- Best for pie lovers: Vegan Apple Pie, warm spices and a flaky crust
1. Fudgy Vegan Brownies
These brownies get their fudgy texture from melted coconut oil and a flax egg instead of butter and eggs.
Yield: 9 brownies | Prep: 10 minutes | Bake: 25 minutes at 350°F
Ingredients:
- 1 tbsp ground flaxseed + 3 tbsp water
- 1/2 cup coconut oil, melted
- 1 cup sugar
- 1/3 cup cocoa powder
- 1/2 cup flour
- 1/4 tsp salt
Method: Mix flax and water, let sit 5 minutes. Whisk with oil and sugar. Fold in cocoa, flour, and salt. Pour into a greased 8×8 pan and bake 25 minutes. For a chocolate-forward take, see our decadent 3 ingredient nutella brownies.
2. Vegan Chocolate Chip Cookies
These cookies bake up crisp at the edges and soft in the center, just like the butter-based version you grew up with.
Yield: 18 cookies | Prep: 15 minutes | Bake: 11 minutes at 350°F
Ingredients:
- 1/2 cup vegan butter, softened
- 3/4 cup brown sugar
- 1 flax egg
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 1 cup vegan chocolate chips
Method: Cream butter and sugar, add flax egg. Mix in dry ingredients, fold in chips. Scoop onto a tray and bake 11 minutes. Browse our best vegan cookie recipes for more variations like these.
3. Vegan Chocolate Cake
This layer cake stays moist thanks to a splash of vinegar reacting with baking soda, a trick bakers have used since wartime rationing.
Yield: One 2-layer 8-inch cake | Prep: 20 minutes | Bake: 30 minutes at 350°F
Ingredients:
- 2 cups flour
- 1 1/3 cups sugar
- 1/3 cup cocoa powder
- 1 1/2 tsp baking soda
- 2/3 cup oil
- 2 cups almond milk
- 2 tsp vinegar
Method: Whisk dry ingredients. Add oil, milk, and vinegar. Pour into two greased pans and bake 30 minutes. Cool before frosting. Check our best cake recipes for frosting pairings.
4. Vegan Cheesecake
This no-bake cheesecake relies on soaked cashews blended smooth, giving it a tangy, creamy filling without any dairy.
Yield: One 9-inch cheesecake | Prep: 20 minutes + 4 hours chilling
Ingredients:
- 2 cups raw cashews, soaked overnight
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- 1/4 cup lemon juice
- 1 cup crushed graham crackers
- 1/4 cup melted vegan butter
Method: Press crust mix into a springform pan. Blend filling ingredients until smooth, pour over crust, and chill 4 hours. Top it off with ideas from our best cheesecake topping ideas.
5. Vegan Apple Pie
This pie layers tart baking apples with cinnamon and brown sugar inside a flaky vegan butter crust.
Yield: One 9-inch pie | Prep: 30 minutes | Bake: 50 minutes at 375°F
Ingredients:
- 2 vegan pie crusts
- 6 cups sliced apples
- 3/4 cup brown sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 2 tbsp vegan butter, cubed
Method: Toss apples with sugar, flour, and cinnamon. Fill bottom crust, dot with butter, cover with top crust, and vent. Bake 50 minutes until bubbling. See our best pie recipes for crust tips.
6. Vegan Banana Bread
Overripe bananas do double duty here, sweetening the loaf and keeping it moist without any eggs.
Yield: One loaf | Prep: 10 minutes | Bake: 55 minutes at 350°F
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 2/3 cup sugar
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
Method: Mix bananas, oil, and sugar. Fold in dry ingredients. Pour into a greased loaf pan and bake 55 minutes. More ideas live in our best banana desserts.
7. Vegan Tiramisu
This version swaps mascarpone for whipped coconut cream, layered with coffee-soaked vegan ladyfingers and cocoa dust.
Yield: 6 servings | Prep: 25 minutes + 4 hours chilling
Ingredients:
- 1 package vegan ladyfingers
- 1 cup strong brewed coffee, cooled
- 2 cans full-fat coconut cream, chilled
- 1/3 cup powdered sugar
- 1 tsp vanilla
- Cocoa powder for dusting
Method: Dip ladyfingers in coffee, layer in a dish. Whip coconut cream with sugar and vanilla, spread over layers. Chill 4 hours, dust with cocoa before serving.
8. Vegan Vanilla Ice Cream
This churned ice cream gets its creaminess from full-fat coconut milk, with real vanilla bean specks throughout.
Yield: 1 quart | Prep: 10 minutes + churning
Ingredients:
- 2 cans full-fat coconut milk
- 2/3 cup sugar
- 1 tbsp vanilla extract
- Pinch of salt
Method: Whisk everything until sugar dissolves. Chill mixture 2 hours, then churn in an ice cream maker per the manufacturer’s instructions. Freeze until firm. A no-churn option appears in creamy 3 ingredient banana ice cream recipe.
9. Vegan Carrot Cake
Shredded carrots and crushed pineapple keep this spiced cake tender, topped with a tangy cashew cream cheese frosting.
Yield: One 9×13 cake | Prep: 20 minutes | Bake: 35 minutes at 350°F
Ingredients:
- 2 cups flour
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 2/3 cup oil
- 1 1/4 cups sugar
Method: Whisk dry ingredients. Fold in carrots, pineapple, oil, and sugar. Bake in a greased pan 35 minutes. Cool fully before frosting.
10. Vegan Pumpkin Pie
This pie uses canned pumpkin and coconut cream for a silky filling that sets up firm with a hint of spice.
Yield: One 9-inch pie | Prep: 15 minutes | Bake: 55 minutes at 350°F
Ingredients:
- 1 vegan pie crust
- 15 oz canned pumpkin puree
- 1 cup coconut cream
- 3/4 cup brown sugar
- 2 tsp pumpkin pie spice
- 3 tbsp cornstarch
Method: Whisk filling ingredients until smooth. Pour into crust and bake 55 minutes until center jiggles slightly. Cool completely before slicing.
11. Vegan Peach Cobbler
Juicy peaches bubble under a buttery biscuit topping made with vegan butter and oat milk.
Yield: 6 servings | Prep: 15 minutes | Bake: 35 minutes at 375°F
Ingredients:
- 6 cups sliced peaches
- 1/2 cup sugar, divided
- 1 cup flour
- 1 tsp baking powder
- 6 tbsp cold vegan butter
- 1/2 cup oat milk
Method: Toss peaches with half the sugar, spread in a baking dish. Cut butter into flour, baking powder, and remaining sugar, add milk. Drop spoonfuls over peaches and bake 35 minutes.
12. Vegan Lemon Bars
These bars pair a buttery shortbread base with a bright, tangy lemon layer thickened with cornstarch instead of eggs.
Yield: 16 bars | Prep: 15 minutes | Bake: 30 minutes at 350°F
Ingredients:
- 1 cup flour
- 1/4 cup powdered sugar
- 1/2 cup vegan butter
- 3/4 cup sugar
- 1/3 cup lemon juice
- 3 tbsp cornstarch
- 1/2 cup water
Method: Press flour, powdered sugar, and butter into a pan, bake 15 minutes. Whisk remaining ingredients, pour over crust, bake 15 more minutes. Cool fully before cutting.
13. Vegan Chocolate Mousse
This mousse whips silken tofu and melted chocolate into something shockingly light and airy, with no eggs or cream involved.
Yield: 4 servings | Prep: 15 minutes + 2 hours chilling
Ingredients:
- 12 oz silken tofu
- 8 oz vegan dark chocolate, melted
- 2 tbsp maple syrup
- 1 tsp vanilla
Method: Blend all ingredients until smooth. Spoon into small cups and chill at least 2 hours before serving. Explore more silky recipes in our best tofu recipes.
14. Vegan Cinnamon Rolls
These rolls proof into pillowy swirls of cinnamon sugar, finished with a simple powdered sugar glaze.
Yield: 12 rolls | Prep: 2 hours (includes rising) | Bake: 25 minutes at 350°F
Ingredients:
- 3 1/2 cups flour
- 1 cup warm almond milk
- 2 1/4 tsp active dry yeast
- 1/3 cup sugar
- 1/3 cup vegan butter, melted
- 2 tbsp cinnamon
Method: Proof yeast in warm milk 5 minutes. Mix dough, let rise 1 hour. Roll out, spread butter and cinnamon sugar, roll up, and slice. Let rise 30 minutes, bake 25 minutes.
15. Vegan Strawberry Shortcake
Flaky vegan biscuits get piled with macerated strawberries and coconut whipped cream for a classic summer dessert.
Yield: 6 servings | Prep: 20 minutes | Bake: 15 minutes at 400°F
Ingredients:
- 2 cups flour
- 1 tbsp baking powder
- 1/2 cup cold vegan butter
- 3/4 cup oat milk
- 4 cups sliced strawberries
- 1/4 cup sugar
- 1 can chilled coconut cream, whipped
Method: Cut butter into flour and baking powder, add milk, form biscuits, bake 15 minutes. Toss strawberries with sugar, let sit 20 minutes. Split biscuits, layer with berries and cream.
16. Vegan Custard Tarts
These mini tarts hold a smooth, egg-free custard made with cornstarch and turmeric for color, baked in a flaky shell.
Yield: 12 tarts | Prep: 20 minutes | Bake: 20 minutes at 375°F
Ingredients:
- 12 vegan tart shells
- 2 cups almond milk
- 1/2 cup sugar
- 3 tbsp cornstarch
- Pinch of turmeric
- 1 tsp vanilla
Method: Whisk milk, sugar, cornstarch, and turmeric over medium heat until thick. Stir in vanilla, pour into shells, bake 20 minutes until set.
17. Vegan Almond Joy Fudge
This no-bake fudge blends shredded coconut, almonds, and melted chocolate into bars that taste like the candy bar itself.
Yield: 16 pieces | Prep: 15 minutes + 2 hours chilling
Ingredients:
- 2 cups finely shredded coconut
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1 cup whole almonds
- 1 cup melted vegan chocolate chips
Method: Blend coconut, oil, and syrup until it holds together. Press into a lined pan, top with almonds, pour chocolate over, and chill 2 hours before slicing. More no-bake sweets wait in simple 3 ingredient chocolate fudge recipe.
18. Vegan Coconut Ladoo
These bite-sized Indian sweets roll shredded coconut and condensed coconut milk into fragrant, cardamom-scented balls.
Yield: 16 ladoo | Prep: 20 minutes + 30 minutes chilling
Ingredients:
- 2 cups shredded coconut
- 1 cup sweetened condensed coconut milk
- 1/2 tsp cardamom powder
- Chopped pistachios for garnish
Method: Toast coconut lightly in a dry pan. Stir in condensed coconut milk and cardamom over low heat until it thickens. Cool slightly, roll into balls, garnish, and chill 30 minutes.
19. Vegan Berry Crisp
This crisp bakes juicy mixed berries under a crunchy oat topping sweetened with brown sugar and a touch of cinnamon.
Yield: 6 servings | Prep: 10 minutes | Bake: 35 minutes at 375°F
Ingredients:
- 5 cups mixed berries
- 2 tbsp cornstarch
- 1 cup rolled oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/3 cup melted vegan butter
Method: Toss berries with cornstarch, spread in a baking dish. Mix oats, flour, sugar, and butter, crumble over berries. Bake 35 minutes until golden and bubbly. Find more fruity bakes in 25 summer dessert recipes.
Vegan Baking Substitutions That Work
Flax eggs replace chicken eggs reliably in brownies, cookies, and quick breads. Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit 5 minutes until gel-like.
Coconut oil or vegan butter stands in for dairy butter in a 1:1 swap, though coconut oil firms up more in the fridge. Full-fat coconut milk replaces heavy cream in frostings, mousses, and ice cream for that same rich mouthfeel.
For cakes, a splash of apple cider vinegar mixed with plant milk mimics buttermilk’s tang and helps baking soda do its job. Applesauce can replace some oil or egg in muffins and quick breads, keeping them moist without added fat; see our best recipes with applesauce for more ways to use it.
Aquafaba, the liquid from a can of chickpeas, whips up into stiff peaks just like egg whites. It works well in mousses and meringue-style toppings.
When a recipe calls for cream cheese, soaked cashews blended with lemon juice and a little plant milk get remarkably close in flavor and texture. Keep a bag of raw cashews on hand for cheesecakes, frostings, and savory sauces alike.
How to Store and Serve Vegan Desserts
Most vegan baked goods keep at room temperature in an airtight container for 3 to 4 days. Brownies, cookies, and banana bread hold their texture well this way.
Anything with a cashew or coconut cream base, like cheesecake, mousse, or custard tarts, needs refrigeration and stays fresh for about 5 days. Vegan ice cream keeps in the freezer for up to 2 weeks before ice crystals start to form; press a layer of parchment directly on the surface before sealing to slow that down.
Fruit-based desserts like cobbler and crisp taste best the day they’re baked, but leftovers reheat well in a 350°F oven for 10 minutes to bring back the crunch. Let cakes and cinnamon rolls cool completely before wrapping tightly in plastic to avoid trapping steam.
Serve warm desserts like cobbler or cinnamon rolls fresh out of the oven alongside a scoop of vegan vanilla ice cream. For make-ahead gatherings, chilled desserts like cheesecake or tiramisu actually improve after a day in the fridge, giving the flavors time to settle.
