Vegan baking is pure magic—you don’t need eggs or dairy to create rich, delicious treats. From moist banana bread to fudgy brownies, simple swaps make all the difference.
I remember my first attempt at vegan brownies, unsure if they’d hold up without butter or eggs. But one bite in, I was hooked—the deep cocoa flavor, the perfect chew—it was everything I loved, just made with more intention.
Baking has always been my escape, but learning to bake without traditional ingredients changed everything.
It pushed me to rethink flavors and textures, making me a better, more mindful baker. After plenty of trial and error (and a few kitchen flops), I’ve found the best techniques for foolproof vegan treats.
Here, I’m sharing my 10 best vegan baking recipes—ones I make over and over. Whether you’re new to vegan baking or looking for inspiration, these recipes will bring joy to your kitchen!
1. Vegan Vanilla Cheesecake
Silky, rich, and lusciously creamy, this vegan vanilla cheesecake is the dessert you’ll want to make on repeat. Built on a crisp, buttery almond crust and filled with a cashew-based cream that’s blended to absolute smoothness, every bite is a perfect balance of sweetness and vanilla warmth.
No baking required—just chill, slice, and enjoy! It’s the ideal make-ahead dessert for summer gatherings, holiday tables, or just a cozy weekend treat. The best part? No one will guess it’s dairy-free.
Servings: 12
Ingredients:
For the base:
- 300 g Digestive biscuits
- 100 g Vegan margarine
For the filling:
- 400 g Violife cream cheese*
- 80 g Icing sugar
- 1 Teaspoon Vanilla extract
- 180 ml Vegan double cream
Instructions:
- Crush the biscuits into fine crumbs using a food processor, blender, or rolling pin.
- Melt the vegan margarine and mix it with the biscuit crumbs until well coated.
- Press the mixture firmly into a 9-inch springform tin and chill in the fridge.
- In a large bowl, mix cream cheese, icing sugar, and vanilla until smooth.
- Add double cream and whip with an electric whisk until thick like Greek yogurt.
- Spread the filling evenly over the biscuit base and refrigerate for 12 hours.
- Remove the cheesecake from the tin, transfer it to a plate, and slice.
- Serve and enjoy!
2. Vegan Banana Bread
A slice of warm, perfectly spiced banana bread is comfort in its simplest form. This vegan version skips the eggs and dairy without sacrificing any of the moist, tender texture or rich banana flavor. Maple syrup and cinnamon bring natural sweetness and warmth, while a handful of walnuts or chocolate chips take it to the next level.
Whether it’s for a lazy weekend breakfast, a quick snack, or a nostalgic treat with a cup of coffee, this recipe has you covered. One bowl, no fuss—just pure banana bread bliss.
Servings: 8
Ingredients:
- 1 3/4 cups (210 g) spelled flour (whole wheat, unbleached all-purpose, or gluten-free blend), see notes
- 1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of mineral salt
- 1/3 cup (75 ml) neutral flavored oil (or coconut oil in the liquid state, vegan butter at room temp or applesauce
- 1 teaspoon vanilla extract
- 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
- 1/4 cup (56 ml) almond milk, use only if needed
optional tasty add-ins:
- 1/2 – 2/3 cup chopped walnuts
- 1/4 – 1/2 cup chocolate chips (mini or regular)
- 1 teaspoon cinnamon
Instructions:
- Preheat oven to 350°F and grease a loaf pan.
- In a bowl, mash 3–4 bananas, then mix in oil/applesauce and vanilla.
- Add flour, sugar, baking soda, baking powder, and salt. Mix until just combined (a few lumps are okay).
- If the batter is too thick, add a little milk, especially if using whole wheat flour.
- Pour batter into the pan and bake for 50–60 minutes. Check doneness with a toothpick.
- Let cool for 10 minutes before slicing. Enjoy!
3. Vegan Scones
Golden, crumbly, and just the right amount of buttery, these vegan scones prove you don’t need dairy for a perfect bake. Inspired by traditional British teatime treats, they come together with simple ingredients—vegan butter, plant-based milk, and just a touch of sugar for balance.
Whether you love them plain, studded with juicy berries, or with a hint of lemon zest, they’re the ultimate pairing for an afternoon cup of tea. Serve warm with a generous slather of jam and dairy-free cream, and you’ll feel like you’re in a cozy English café.
Servings: 2
Ingredients:
For the Scones
- 350 g self-raising flour plus more for dusting
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 tablespoons caster sugar
- 90 g vegan butter chilled in the fridge and cut into cubes
- 180 g soy milk at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
For the “Egg” wash
- 3 tablespoons soy milk
- 1 teaspoon maple syrup
Instructions:
- Preheat & Prep: Preheat oven to 200°C (fan) and line a baking tray with greaseproof paper.
- Mix Dry Ingredients: Sift flour, baking powder, salt, and sugar into a bowl. Rub in the cubed vegan butter until the mixture looks like sandy crumbs.
- Combine Wet Ingredients: In a jug, whisk soy milk, vanilla, and lemon juice. Pour into the dry mix and stir until just combined.
- Shape & Cut: Place dough on a floured surface, pat it into a 4 cm thick circle, and cut out scones with a 5 cm cutter.
- Bake: Place scones on a lined tray, brush with soy milk and maple syrup mix, and bake for 10 minutes until golden.
- Serve: Let cool for 5 minutes, then enjoy with jam and vegan whipped cream.
4. Vegan Lemon Meringue Pie
Lemon meringue pie without eggs? Absolutely. This recipe is a game-changer, featuring a bright and tangy lemon curd filling nestled inside a flaky pastry crust, all topped with a cloud-like aquafaba meringue. The magic of chickpea brine creates those gorgeous, glossy peaks—light, airy, and toasted to golden perfection.
Every bite is a mix of tart, sweet, and creamy goodness that feels like sunshine on a plate. Perfect for spring brunches, summer picnics, or any time you crave a citrusy dessert.
Servings: 2
Ingredients:
For the Pie Crust
- 325 g plain white flour
- ½ teaspoon sea salt
- 1.5 tablespoons caster sugar
- 115 g cool coconut oil (it must be solid)
- 8 tablespoons ice-cold water (you may not need all of the water)
For the Lemon Curd
- 300 g granulated or caster sugar
- 65 g corn flour
- ⅛ teaspoon fine sea salt
- 235 ml oat milk (whole fat)
- 115 ml water
- 235 ml lemon juice
- Zest of 1 unwaxed lemon
- ¼ teaspoon turmeric powder
- 15 g vegan butter
For the Meringue
- 115 ml aquafaba
- 150 g caster or icing sugar
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- ⅛ teaspoon cream of tartar
Instructions:
For the Pie Crust:
- Pulse flour, salt, and sugar in a food processor. Add coconut oil and pulse until crumbly.
- Slowly add water, one tablespoon at a time, until the dough holds together.
- Wrap the dough and chill in the fridge for 30 minutes.
- Roll out the dough on a floured surface, place it in a pie tin, and crimp the edges. Chill for 20 minutes.
- Preheat oven to 180°C (350°F). Prick the base with a fork, line with parchment paper, and add baking weights.
- Cover the edges with foil and bake for 10-15 minutes. Remove weights and bake for 5 more minutes if needed. Let cool.
For the Lemon Curd:
- Heat all ingredients (except vegan butter) in a saucepan, whisking constantly until thick.
- Remove from heat, stir in butter, and let cool.
For the Meringue:
- Whisk aquafaba in a stand mixer on high for 2 minutes until foamy. Add remaining ingredients and whisk until stiff peaks form (5-8 minutes).
To Assemble:
- Pour cooled lemon curd into the crust, leaving space for the meringue. Chill for 10 minutes.
- Spread meringue on top and brown the peaks with a kitchen torch or under a broiler.
- Serve immediately and enjoy!
5. Classic Vegan Carrot Cake
A good carrot cake should be moist, lightly spiced, and packed with flavor—and this vegan version delivers on every front. Freshly grated carrots keep it tender, while cinnamon and nutmeg add warmth. The secret? A splash of apple cider vinegar ensures a soft, bakery-style crumb.
Slather it with a tangy dairy-free cream cheese frosting, and you’ve got a dessert that’s just as nostalgic as the classic. Whether it’s for a birthday, a holiday spread, or just a weekday treat, this one’s a keeper.
Servings: 2
Ingredients:
For the Cake
- 2¼ cups flour, half spelled or whole wheat, half all-purpose
- 3 teaspoons baking powder*
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sea salt
- ½ cup applesauce
- 1 cup almond milk or oat milk
- 2 teaspoons vanilla extract
- 1 cup cane sugar
- ½ cup melted coconut oil or canola oil
- 2 cups grated carrots
Frosting**
- ½ cup raw macadamia nuts, soaked, drained, and rinsed
- ½ cup raw cashews, soaked, drained, and rinsed
- ¼ cup almond milk or oat milk
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- ½ teaspoon sea salt
Instructions:
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix applesauce, almond milk, vanilla, sugar, and oil.
- Combine dry and wet ingredients, then fold in grated carrots.
- Pour batter into the pan and bake for 30-40 minutes until a toothpick comes out clean. Let cool completely.
- For the frosting: Blend macadamia nuts, cashews, almond milk, maple syrup, coconut oil, vanilla, lemon juice, and salt until smooth.
- Chill the frosting for at least 30 minutes before spreading on the cake.
- Store the frosted cake in the fridge and enjoy!
6. Vegan Lemon Sheet Cake
Bright, zesty, and effortlessly easy, this vegan lemon sheet cake is sunshine in dessert form. Perfect for feeding a crowd, it bakes up light and fluffy, thanks to a simple mix of pantry staples and a generous dose of fresh lemon juice and zest.
The frosting? A silky lemon glaze soaks into the cake, making every bite melt in your mouth delicious. Whether you’re celebrating a special occasion or just craving something citrusy and sweet, this cake is the answer.
Servings: 16
Ingredients:
Lemon Cake
- 150 ml (⅔ cup) soy milk
- 40 ml (3 tbsp) lemon juice freshly squeezed
- 2 tablespoons lemon zest
- 200 g (1 cup) granulated sugar
- ½ vanilla pod or 1 teaspoon vanilla extract/vanilla bean paste
- 100 g (3.5 oz) vegan butter melted and cooled to room temperature
- 75 ml (⅓ cup) olive oil or neutral oil such as sunflower or rapeseed
- 175 g (⅔ cup) vegan Greek-style yogurt or Skyr
- 300 g (2 ⅖ cups) all-purpose flour (plain flour)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Lemon Syrup
- 60 g (¼ cup) granulated sugar
- 60 ml (¼ cup) lemon juice freshly squeezed
Garnish
- ½ batch of vegan lemon frosting
- fresh lemon slices optional
- lemon zest optional
Instructions:
- Preheat & Prep: Preheat oven to 175°C (350°F). Grease a 10.5” rectangular pan and line with parchment paper.
- Make Vegan Buttermilk: Mix soy milk and lemon juice, let sit for 10 minutes.
- Flavor the Sugar: Rub the lemon zest and vanilla seeds into the sugar with your fingertips.
- Mix Wet Ingredients: Whisk in melted butter, olive oil, and yogurt. Add buttermilk and mix again.
- Mix Dry Ingredients: Sift in flour, baking powder, baking soda, and salt. Fold gently until combined.
- Bake the Cake: Pour batter into the pan, smooth the top, and bake for 25-30 minutes until golden brown.
- Make Lemon Syrup: Simmer lemon juice and sugar until dissolved. Poke holes in the warm cake and drizzle syrup over it.
- Cool & Frost: Let cake cool for an hour, then frost with vegan lemon buttercream. Top with lemon slices and zest. Enjoy!
7. Vegan French Toast
Golden on the outside, custardy in the middle—this vegan French toast is everything you love about the classic, minus the eggs and dairy. The secret? A rich batter made with plant-based milk, cornstarch, and a touch of vanilla, giving every slice that perfect crisp edge and soft center.
Drizzle with maple syrup, dust with powdered sugar, and pile on fresh fruit for the ultimate weekend breakfast. Whether you’re serving up a cozy brunch or treating yourself to breakfast for dinner, this recipe is a must-try.
Servings: 2
Ingredients:
- 6 slices day-old ciabatta bread, sliced about ¾-inch thick
- 1 cup Almond Breeze Almond Milk
- 1 tablespoon maple syrup, plus more for serving
- 2 tablespoons millet flour
- 1 tablespoon nutritional yeast
- 1 teaspoon cinnamon
- ¼ teaspoon freshly ground nutmeg
- tiny pinch of salt
- coconut oil, for the pan
Toppings:
- Powdered sugar
- Vegan butter
- Maple syrup
- Fresh fruit
Instructions:
8. Vegan Chocolate Cupcakes
Decadent, rich, and impossibly moist, these vegan chocolate cupcakes are pure chocolate heaven. Cocoa powder and hot coffee intensify the deep, fudgy flavor, while a touch of apple cider vinegar gives them that soft, tender crumb.
Topped with a silky vegan chocolate frosting, they’re every bit as indulgent as their non-vegan counterparts—maybe even better. Whether you’re celebrating a birthday, baking for a special occasion, or just need a chocolate fix, these cupcakes deliver.
Servings: 2
Ingredients:
- 1 ½ cups All Purpose Flour
- ½ cup Cocoa Powder Unsweetened
- ½ cup White Granulated Sugar
- ½ cup Light Brown Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Soy Milk or other non-dairy milk
- 2 tsp Vanilla Extract
- ⅓ cup Canola Oil or Vegetable Oil
- 3 Tbsp Applesauce
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
Vegan Chocolate Buttercream Frosting:
- ¾ cup Vegan Butter
- 3 cups Powdered Sugar
- ¾ cup Cocoa Powder Unsweetened
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- 2-3 Tbsp Soy Milk or other non-dairy milk
Instructions:
- Preheat & Prep: Preheat oven to 350°F (180°C) and line a cupcake tray with liners.
- Mix Dry Ingredients: Sift flour and cocoa into a bowl. Add white and brown sugar, baking soda, and salt. Mix well.
- Mix Wet Ingredients: Add soy milk, vanilla, oil, applesauce, and vinegar. Whisk until smooth.
- Fill the Liners: Divide the batter evenly among the cupcake liners.
- Bake: Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Let cupcakes cool for a few minutes, then transfer to a wire rack.
- Make Frosting: Beat vegan butter, powdered sugar, cocoa powder, vanilla, and salt. Add soy milk slowly until smooth.
- Frost & Decorate: Pipe frosting onto cooled cupcakes and sprinkle with grated vegan chocolate. Enjoy!
9. Vegan Fudge
Smooth, rich, and melt-in-your-mouth creamy, this vegan fudge is as simple as it is indulgent. Made with just a handful of ingredients—think dairy-free chocolate, coconut milk, and a touch of maple syrup—it sets up perfectly in the fridge, ready to be sliced into velvety squares.
Whether you’re making holiday treats or just craving a chocolatey pick-me-up, this recipe has you covered. Best of all? No candy thermometers are needed!
Servings: 2
Ingredients:
- ⅔ cup (90-100g) hazelnuts
- 8 ounces (227g) sweetened condensed coconut milk
- 12 ounces (340g) dark chocolate chips or chunks
- 1/2 cup (125g) unsweetened, creamy almond butter
- 1 teaspoon pure vanilla extract
- Sea salt
Instructions:
- Roast the Hazelnuts: Preheat oven to 350ºF (175ºC). Spread hazelnuts on a baking sheet and roast for 10-13 minutes until fragrant.
- Remove the Skins: Wrap warm hazelnuts in a dish towel, let steam for 2 minutes, then rub to remove most of the skins. Roughly chop.
- Prepare the Pan: Lightly oil and line an 8×4-inch or 9×5-inch loaf pan (or an 8×8-inch square pan) with parchment paper.
- Melt Chocolate: Microwave condensed coconut milk and chocolate in a heat-safe bowl for 90 seconds. Let sit for 1 minute, then stir until smooth.
- Mix in Ingredients: While warm, add almond butter, vanilla, and a pinch of sea salt. Stir until thick, then fold in chopped hazelnuts.
- Set the Fudge: Transfer to the lined pan, spread evenly, and lightly sprinkle with sea salt. Refrigerate for 1-2 hours until firm.
- Slice & Serve: Let fudge come to room temperature before slicing. For extra flavor, sprinkle with flaky sea salt before serving.
- Store Properly: Keep wrapped at room temp for up to 2 weeks, in the fridge for longer, or freeze for up to 3 months. Enjoy!
10. Vegan Chocolate Layer Cake
For chocolate lovers, this is the ultimate dessert—a rich, multi-layered vegan chocolate cake that’s impossibly moist and deeply fudgy. The batter comes together in one bowl with pantry staples, but the flavor is anything but basic.
A generous layer of velvety dairy-free chocolate frosting ties it all together, making it perfect for birthdays, celebrations, or just a Tuesday night when you need something sweet. Trust me, no one will believe it’s vegan.
Servings: 2
Ingredients:
Chocolate Cake
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil OR melted coconut oil
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting
- 1 cup cocoa powder
- 1/2 cups vegan butter, softened baking sticks preferred
- 4-5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4-1/2 cup unsweetened almond milk
Instructions:
- Preheat & Prep: Preheat oven to 350°F. Grease two 9-inch cake pans, line with parchment, and lightly flour.
- Make Vegan Buttermilk: Mix almond milk and vinegar, stir, and set aside to curdle.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: Add oil, applesauce, vanilla, and buttermilk mixture. Mix with a hand mixer until combined.
- Add Boiling Water: Lower speed, carefully pour in boiling water, and mix until smooth (batter will be runny).
- Bake the Cake: Divide batter evenly between pans and bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to a rack.
- Make Frosting: Whisk cocoa powder, then mix in softened vegan butter. Add powdered sugar, almond milk, and vanilla, mixing until fluffy.
- Assemble & Frost: Adjust frosting consistency if needed, then spread over the cooled cake. Enjoy!
