Myth: Vegan dessert recipes are overly complicated. Myth: Vegan dessert recipes require dozens of hard-to-find ingredients. Myth: Vegan dessert recipes never taste as good as their dairy- and egg-leaden counterparts. Truth: As is the case with buttery, cream-filled treats, some vegan desserts require a bit more time and patience than the average cake, while others come together quickly and simply. A few of these sweets don’t even need to be baked!
Whether you’re craving pie or cookies, tarts or ice cream, these 17 vegan dessert recipes will please everyone—and we mean everyone—at the table.
Classic chocolate pie is veganized thanks to silken tofu, non dairy milk, and melted chocolate. The infamous graham cracker crust is made with coconut oil instead of butter.
If you shovel peanut butter cups into your mouth like every day is Halloween, stop everything and make this pie. The creamy, nutty filling alone will make you tear up.
Just because it’s an old standard doesn’t mean it can’t be vegan! This apple pie’s crust comes together thanks to coconut oil and oat milk.
With vegan butter and an egg replacer, these sugar cookies are totally vegan. Now, bring on the sprinkles!
What’s better than an ice cream sundae? A sundae with a skillet cookie base! Don’t sleep on the vegan coconut whipped cream either: it’s a game-changer.
These spicy-sweet gingerbread cookies have little blots of creamy chocolate ganache in the center. What, I ask, could be better?
Make these secretly dairy- and egg-free cookies (which call for oil, not butter!) when you’re entertaining vegan-sceptics. Ah, sweet vindication!
This cake is genius for so many reasons: avocado in the batter makes it as moist and rich as if it were packed with egg yolks and butter, and the frosting is expertly stabilized with brown rice syrup.
A vanilla cupcake recipe so simple it’ll please the pickiest of eaters, yet they’re totally vegan—and easily adapted to be gluten-free. The frosting can be made with vegan butter or shortening, and you really won’t believe it’s not butter(cream).
Is it chocolate banana bread or brownie cake? Does it even matter?! This fudgy cake will be just as tasty for breakfast tomorrow as it is for dessert tonight.
Carrot cake is the best, I will be taking no questions. Here, flaxseed and water replace eggs to bind the cake, and chilled coconut milk becomes the base for the whipped frosting (though if you can’t abandon classic cream cheese frosting, make this recipe with vegan cream cheese).
This vegan and gluten-free cake is delightful, but the real treat here is the vegan caramel—it’s made with nut butter and dates!
Blended avocado, cocoa powder, and maple syrup become silky chocolate custard in this no-bake tart.
The “ice cream” in this “milkshake” is really frozen banana and non-dairy milk, which blend up into a brilliantly creamy drink you’ll want to sip all summer long.
This coconut milk-based ice cream is a bit of a project, but all will be worthwhile when you dive into the first scoop.
For a simpler vegan ice cream, try this two-ingredient version: It’s just marzipan (if you can’t find an eggless version at the store, use the DIY method in this recipe’s headnote!) and coconut milk.
Blend soaked cashews, cacao powder, and date paste: What have you got? Vegan, naturally-sweetened chocolate mousse! Smear it into a hazelnut-coconut crust for a tart, or just grab a spoon.
What’s your favorite vegan dessert? Let us know in the comments.
Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit’s Healthyish and Basically. She contributed recipes and words to the book “Breakfast: The Most Important Book About the Best Meal of the Day.” Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud’s cakes, she’s your girl.