If you have recently turned vegan, you may be wondering if there are actually any vegan dessert recipes you can eat. One thing’s for sure: it’s never easy to find when you’re out shopping.
Baked goods and pastries are typically full of dairy or eggs.
So why not make your own vegan desserts?
In this article, we’re going to provide you with some of the most delicious and easy-to-make vegan dessert recipes. Once you get the hang of it, it’ll be easy to whip them up at your next dinner party.
If you don’t consider yourself much of a chef – don’t panic! Each of our fancy vegan dessert recipes has step-to-step guides. You can whip up a masterpiece with absolutely no disasters!
Our Favorite Step-by-step Vegan Dessert Recipes
This vegan dessert recipe is from BBC Good Food.
Everyone loves ice cream and even vegans can enjoy it too. This no-bake vegan dessert recipe creates the perfect soft scoop ice cream that can be eaten alone, or alongside your favorite dessert.
- 2 x 400 cans coconut milk
- 175g caster sugar
- 1 tbsp sea salt flakes
- 1 vanilla pod or 1 tbsp vanilla bean paste
- 2 tbsp cornflour
- A pinch of turmeric
- Pour the majority of the coconut milk into a saucepan, saving a small amount in a bowl for later.
- Add the sugar, salt and turmeric to the pan. Cut the vanilla pod in half and scrape out the seeds. Put the seeds into the pan. Warm on a low heat for 10 mins until the sugar has completely melted.
- Mix the cornflour with the remainder of the coconut milk in a small bowl until smooth.
- Pour in the hot milk and whisk another 5-10 mins until the mixture thickens. Strain into a bowl and cover over. Leave to cool, then chill for around 2 hours.
- Pour the chilled mix into an ice cream maker, and whisk for 30 mins until you get a soft scoop ice cream.
- Scoop into a sealable container and you’re free to freeze for up to three months.
This vegan dessert recipe is from BBC Good Food.
Get the taste of summer with this delicious vegan fruit dessert Eton Mess recipe. Filled with juicy berries, the egg-white meringue is switched to a vegan alternative! Not only is it delicious, but it’s also one of the most healthy vegan recipes on this list!
- Drained liquid from a 400g can of chickpeas
- 100g golden caster sugar
- 500g mixed berries
- 2 tbsp icing sugar
- ½ tbsp rose water
- 400ml vegan coconut or vanilla yoghurt
- Rose petals, to serve
- Heat oven to 250F and line a baking tray with parchment. Whisk the chickpea liquid with an electric whisk until white and fluffy.
- Gradually whisk in the caster sugar until your chickpea meringue becomes stiff. Spoon the meringue onto the baking parchment and bake for 1hr 30 mins. Leave to cool and set aside.
- During this time, you can mix the berries with the icing sugar and rose water. Set aside for 30 mins.
- Put the yogurt into a bowl, crush in the meringues then stir through around 1/3 of the fruits. Spoon into serving dishes and top with the remainder of the fruit and rose petals.
This delicious vegan dessert recipe and image is from BBC Good Food.
Adding a scoop of sorbet as an accompaniment to your favorite vegan dessert will polish off your dish perfectly! Follow one of the easiest vegan dessert recipes of all to create your own home-made sorbet.
Sorbet is one of the most popular vegan recipes and it’s easy to make your very own.
This one is created with a tangy rhubarb flavor and showcases a vibrant pink hue. You could even add a touch of vodka (for adult parties only!)
- 700g thin forced rhubarb, trimmed, rinsed and cut into 2cm/ ¾ in-long pieces
- 140g golden caster sugar
- 3 tbsp liquid glucose
- 1 vanilla pod
- 2 star anise
- Juice 1 lemon
- 1 tbsp vodka (optional)
- Place the rhubarb in a saucepan and add the sugar, alongside 75ml water and the liquid glucose.
- Scrape the seeds from the vanilla pod and add them to the mixture, with the pod and star anise.
- Bring to the boil on medium-high heat and stir regularly. Cook for a further 15 minutes on a lower heat until sugar dissolves. The fruit should start to soften and break into pieces. Remove from heat and open up the vanilla pod and star anise, before blending into a puree.
- Pour the mixture through a strainer and remove any stringy rhubarb that remains.
- Transfer the liquid into a jug. Pour in the lemon juice and optional vodka.
- Cover the mixture and put into the fridge to chill.
- Once the mixture has stiffened, churn into an ice cream machine to achieve the desired texture.
- Then, scoop the sorbet mix out of the machine and put into a lidded container.
- Put the container in the freezer and leave to set for three hours.
This vegan dessert recipe and image is from Allrecipes.com.
Do you savor that delicious chocolate taste? This gorgeous banana tofu pudding is the perfect option for vegans (and all your chocoholic friends too). You don’t have to worry about whether your guests will like this recipe; well who doesn’t love chocolate, right? Follow this vegan dessert recipe to create your very own mouth-watering tofu pudding.
- 1 banana, broken into chunks
- 1 (12 ounce) package soft silken tofu
- ¼ cup confectioners’ sugar
- 5 tablespoons unsweetened cocoa powder
- 3 tablespoons soy milk
- 1 pinch ground cinnamon
- Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender.
- Cover over and puree the mixture until it turns into a smooth texture.
- Pour the mixture into separate serving dishes and refrigerate for 1 hour before serving.
- Add a piece of banana onto the top as the finishing touch
This vegan dessert recipe is from Minimalist Baker.
The chocolate brownie is of the most popular vegan desserts to buy. You can make your very own!
They’re perfect for packing into your lunchbox or serving with ice cream at your next dinner party.
How do you make this tasty vegan dessert recipe?
- 1 1/2 cups raw walnuts
- 1 cup raw almonds
- 2 1/2 cups dates (pitted // if dry, soak in warm water for 10 minutes then drain // 2 1/2 cups equal ~15 ounces)
- 3/4 cup cacao powder or unsweetened cocoa powder
- 2 Tbsp cacao nibs (plus more for topping)
- 1/4 tsp sea salt
For Frosting (optional):
- 1/4 cup almond milk
- 1 cup dairy-free dark chocolate (chopped)
- 2 Tbsp coconut oil (melted // or sub vegan butter)
- 1/4 – 1/2 cup powdered sugar
- 1/4 tsp sea salt
- Place 1 cup walnuts and almonds in a blender and pulse until they are finely ground.
- Add the cacao powder and sea salt. Transfer to a bowl and set aside.
- Add the dates to the blender and process until finely ground. Remove and set aside.
- Add nut and cocoa mixture back into the blender. Drop small handfuls of the chopped date into the mixture through the top sprout. Process until a dough consistency is achieved.
- Add the brownie mixture to a small parchment-lined dish and add remaining chopped walnuts and cacao nibs. Use your hands to press down until flat and firm.
- Lift parchment paper to remove brownies from dish and use the hands to squeeze the sides to create a square shape.
- Transfer back to dish and place in fridge to chill for 10-15 minutes before cutting into sections.
To make the ganache:
8. Add almond milk to a mixing bowl and microwave for 45 seconds. Immediately add chocolate and cover. Leave for 2 minutes and allow it to melt.
9. Add salt and stir gently with a wooden spoon, then add melted coconut oil and whisk together. Leave to set in the fridge for 10 minutes.
10. Then, add powdered sugar and continue to whisk. If it’s too thin, add another few tablespoons powdered sugar and beat until fluffy.
11. Frost brownies with frosting if desired and then top with raw walnuts and cacao nibs. Slice into 12 even squares.
BONUS: Salted Caramel Bliss Balls
This vegan dessert recipe is from Choosing Chia
If you’re struggling for time to make a dessert for your upcoming party, these salted caramel bliss balls will be your savior. Quick and easy, this recipe has just four ingredients!
- 1 cup pitted Medjool dates
- 1 cup almonds
- 1/4 cup unsweetened shredded coconut (and extra for rolling)
- 1/4 tsp salt
- Blend the medjool dates, almonds, shredded coconut and salt in a food processor.
- Pulse in the blender until it forms into a sticky dough texture.
- Scoop out of the blender with a spoon into a bowl and roll the mix into small balls with your hands.
- Roll into shredded coconut as the extra finishing touch.
- Next, place the balls into an airtight container and store in the fridge.
What’s your favorite vegan dessert recipe?
Share in the comments below!