If you have recently turned vegan, you may be wondering if there’s actually any desserts 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 have 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 desserts 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 Good Housekeeping.
If you’re planning on entertaining guests at an upcoming dinner party, then a scrumptious cheesecake is a must. Follow this easy vegan dessert recipe to create your own home-made delicacy.
Cheesecake is one of the most popular vegan recipes and it’s easy to make your very own!
This one is topped with juicy strawberries and features a unique coconut crust that’s 100% gluten-free.
- 4 large eggs, divided
- 3/4 c. plus 3 tbsp sugar, divided
- 2 c. sweetened shredded coconut
- 1 lemon
- 3 8-oz package cream cheese, at room temperature
- 3/4 c. sour cream
- 1 tbsp. potato starch
- 2 tsp. pure vanilla extract
- 1 tbsp. strawberry jam
- 1/2 lb. small strawberries hulled and halved or quartered
- Heat oven to 375°F. Coat 9-inch pan with cooking spray.
- Separate whites and yolks from 2 eggs and place whites in a bowl and yolks in small bowl.
- Add 1 tablespoon sugar and whisk until frothy, before adding the coconut.
- Spread mixture evenly on bottom of pan and bake until edge is golden brown (up to 25 minutes). Reduce oven temperature to 325°F.
- Meanwhile, sprinkle on some juice lemon juice and set aside. Using an electric mixer, beat the cream cheese, sour cream, potato starch, vanilla, 2 tablespoons lemon juice and 3/4 cup sugar in a bowl until smooth.
- Beat in reserved egg yolks and remaining 2 whole eggs one at a time.
- Spread mixture on top of crust and bake until edge is set and center is wobbly for 35 to 40 minutes. Let cheesecake cool in pan, then refrigerate for 4 hours.
- While cheesecake is cooling off, whisk the jam and remaining tablespoon lemon juice with 2 tablespoon sugar in a bowl. Add berries and allow to sit for 15 minutes.
- Fold in reserved lemon zest.
This vegan dessert recipe and image is from Good Housekeeping.
Do you savour that lemon-zest taste? These tangy citrus tartlets topped with juicy grapefruits will definitely be up your street. Follow this vegan dessert recipe to create your very own.
- 1 c. plus 2 Tbsp (2 1/4 sticks) unsalted butter, at room temperature
- 1/2 c. confectioners’ sugar
- Pinch kosher salt
- 1 tsp. pure vanilla extract
- 3 c. all-purpose flour
- 1 c. plus 2 Tbsp granulated sugar
- 6 tbsp. all-purpose flour
- 3 tbsp. cornstarch
- 1/2 tsp. kosher salt
- 4 large egg yolks
- 1 1/2 tbsp. finely grated ruby red grapefruit zest plus 1 1/2 cups juice (from 3 grapefruits)
- 2 large egg whites
- 1/4 c. granulated sugar
- 1/4 tsp. cream of tartar
- 1/4 tsp. pure vanilla extract and chopped ruby red grapefruit, to serve
- Chopped ruby red grapefruit, for serving
To make the crust:
- Using an electric mixer, beat butter, sugar and salt in bowl until light and fluffy for approx 3 minutes. Beat in vanilla. Reduce speed, then add flour and mix.
- Divide dough in half and roll each half between the 2 pieces of parchment.
- Fit into bottom and up sides of two pans with removable bottoms. Poke bottoms and refrigerate until firm for approx 15 to 20 minutes
- Heat oven to 400°F. Place tart pans on 2 rimmed baking sheets and bake tarts until they turn light golden at the edges (8 to 10 minutes) Allow to cool and turn the oven down to 325°F.
To make filling:
- In large bowl, whisk together sugar, flour, cornstarch and salt. Add egg yolks and grapefruit zest and juice and whisk.
- Divide among tart shells and bake until set. Allow to cool, then refrigerate until chilled for at least 3 hours.
- Next, make the topping. In large metal or glass bowl, whisk together egg whites, sugar and cream of tartar.
- Place bowl over saucepan to simmer. Whisk until sugar has dissolved and egg whites are warm (2 to 3 minutes)
- Remove from heat and beat on low speed with an electric mixer. Turn the speed higher until the mixture stiffens.Next add the vanilla and continue whisking.
- Top each tart with chopped grapefruit and spoon or pipe on meringue.
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 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.
What’s your favorite vegan dessert recipe?
Share in the comments below!