17 Unforgettable Vegan Desserts, From Ice Creams to Peach Cake and Cherry Pie From jammy fruit desserts to fudgy bakes, these recipes deliver bold flavor, rich texture, and plant-based indulgence in every bite. By Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Published on May 4, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen This collection shows just how rich, nuanced, and satisfying vegan desserts can be. From ultra-creamy ice creams made with oat and pea milk to tender cakes, chewy cookies, and silky no-bake cheesecakes, these recipes highlight the full range of plant-based sweets. "The better your ingredients are, the better your bake will be. For vegan baking, quality is even more crucial," Nina Friend explains in a rundown of vegan baking and ice cream ingredients. "When it comes to plant-based versions, the best substitutes are full-fat products, which give vegan baked goods a tender crumb." Whether you're an old hand at cooking with aquafaba or this is your first time making a flax egg, these vegan desserts are approachable, delicious, and worth it. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 17 Vegan Chocolate-Chipotle Ice Cream Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely This rich vegan dessert is reminiscent of frozen ganache, with a subtle smoky note from chipotles. To achieve a creamy texture without dairy, chef and ice cream maker Fany Gerson combines oat or rice milk with coconut yogurt for a smooth, satisfying result. Get the Recipe Save 02 of 17 Vegan Peach-Almond Upside-Down Cake Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen Sweet, juicy peaches meet nutty almond meal in this summery vegan spin on an upside-down cake. The almond meal makes for a tender crumb and helps the cake hold as the fruit softens and caramelizes. Get the Recipe Save 03 of 17 Double-Chocolate Rye Cookies Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Christine Keely A blend of cocoa powder and bittersweet chocolate gives these cookies deep, fudgy flavor, while dark rye flour adds a subtle savory edge that balances the sweetness. A sprinkle of flaky sea salt enhances the contrast, and light brown sugar ensures a chewy texture and longer shelf life. Get the Recipe Save 04 of 17 Blueberry-Coconut Vegan Cheesecake Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen This no-bake vegan cheesecake blends cultured nut-based cream cheese, rich coconut milk, and a jammy blueberry swirl into a silky, dairy-free dessert. Thanks to the cultured cream cheese, it delivers the same creamy texture and tang as a classic version. Get the Recipe Save 05 of 17 Vegan Coconut-Ginger Caramels Victor Protasio / Food Styling by Torie Cox / Prop Styling by Christine Keely In candymaking, fat prevents sugar from crystallizing, creating a softer texture. Here, coconut-based fat replaces butter in ginger- and chile-infused caramels, yielding a creamy, chewy result. Thai chile adds a nuanced heat, though crushed red pepper works as a substitute. Get the Recipe Save 06 of 17 Vegan Vanilla Bean Ice Cream Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Christine Keely After extensive testing, the Food & Wine Test Kitchen identified pea milk as the unexpected key to ultra-creamy vegan ice cream. Its balance of protein and unsaturated fat, along with a mild flavor, makes it an ideal base for a smooth, vanilla-forward dessert. Get the Recipe Save 07 of 17 Blackberry-Cardamom Cupcakes with Lemon Frosting Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Christine Keely These gently spiced, fruit-forward vegan cupcakes have a tender crumb, with full-fat oat milk and a mix of leaveners to create a soft, delicate texture. The frosting whips up light yet stable, piping cleanly with a bright lemon flavor and an airy finish reminiscent of meringue buttercream. Get the Recipe Save 08 of 17 Chia-Seed Pudding Food & Wine / Photo by Antonis Achilleos Chia seeds are highly nutritious and, in this pudding from Grace Parisi, they’re combined with almond milk to create an easy vegan dessert with a tapioca-like texture. Serve it with citrus segments, diced mango, almonds, and a drizzle of agave. Get the Recipe Save 09 of 17 Boysenberry Oat Milk Sherbet Adam Friedlander / Food Styling by Pearl Jones This sherbet starts with an oat milk base that yields an unexpectedly smooth texture. Roasting the berries deepens their flavor and color, and when blended in, they give the dessert a vibrant hue. Get the Recipe Save 10 of 17 Sour Cherry and Black Pepper Pie Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Christine Keely Chilling the dough is especially crucial here, as vegan butter stays soft even when cool. The result is a flaky, tender crust paired with a sweet-tart cherry filling, gently spiced with black pepper. Serve with a scoop of vegan vanilla ice cream, if desired. Get the Recipe Save 11 of 17 No-Churn Dairy-Free Banana Ice Cream Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster This no-churn banana ice cream is rich and creamy thanks to full-fat coconut milk. Semi-ripe bananas provide the best flavor and texture, while ribbons of peanut butter and a topping of honey-roasted peanuts add depth and crunch. Use agave syrup instead of honey to make this recipe vegan. Get the Recipe Save 12 of 17 Birdseed Rice Crispy Treats Johnny Autry / Food and Prop Styling by Charlotte Autry Sweet, slightly chewy, and quick to make, these no-bake rice crispy treats are ideal when you want a fast dessert without turning on the oven. This version from chef Kim Alter offers a more grown-up take and can easily be made vegan with plant-based marshmallows and butter. Get the Recipe Save 13 of 17 Vanilla Milkshake Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen A classic diner milkshake is all about balance. While a homemade version can’t replicate the metal cup experience, it delivers its own appeal with extra vanilla bean paste and a pinch of kosher salt, and can easily be made vegan with dairy-free alternatives. Get the Recipe Save 14 of 17 Spiced Ginger Cookies Food & Wine / Photo by Jason Donnelly / Food Styling by Annie Probst / Props Styling Natalie Ghazali These crisp, warmly spiced ginger cookies come from James Beard Award–winning chef Shawn McClain, who adapted the recipe from Chicago pastry chef Elissa Narrow. Cinnamon, honey, and allspice round out the ginger’s heat. They can be made vegan with plant-based swaps for vegan butter; egg substitutes such as applesauce or flaxseed; and agave, maple, or date syrup in place of honey. Get the Recipe Save 15 of 17 Pineapple and Lime Tart Anya Kassoff When baked, pineapple caramelizes and loses some of its acidity. Fresh lime brightens its tropical notes, balancing the mild, flaky crust in this gluten-free, vegan tart from cookbook author Anya Kassoff. Get the Recipe Save 16 of 17 Coconut Milk Cake with Pistachios, Whipped Coconut Cream, and Strawberry Glaze Abby Hocking This recipe from chef Angela Garbacz bakes up with crisp edges and a gooey crumb. Finished with airy whipped coconut cream and a vibrant strawberry glaze, it makes a striking dessert. Get the Recipe Save 17 of 17 Black Sesame Banana Cake Trifle Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely This visually striking black-and-white dessert from chef Brandon Jew of Mister Jiu’s layers sesame seeds and sago — ingredients rooted in Chinese sweets — with tahini, toasted coconut, and tender cake for a refined take on banana pudding. The moist tahini-banana cake can be made vegan by swapping in plant-based butter. Skip the tahini cream, or substitute whipped coconut cream for the dairy. (Look to pastry chef Angela Garbacz's recipe for Coconut Milk Cake for instructions for making whipped coconut cream.) Get the Recipe Save Explore more: Food Dietary Preferences Vegan Was this page helpful? Thanks for your feedback! Tell us why! Other Submit