All Plant-Based · From Scratch
Vegan Desserts and Baking
Flax eggs, coconut oil, and plant milks do the same job as their dairy counterparts in baking. The chocolate cakes here are fudgy, the cookies are chewy, and the no-bake section needs zero oven time.
New to vegan baking? Start with the quick treats or no-bake section. If you want a weekend project, the cakes and pies section has recipes that look and taste like they came from a bakery.
Quick Treats
5 recipes
Cakes and Cupcakes
18 recipes
Pies and Pastries
6 recipes
Frozen and No-Bake
7 recipes
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Got questions?
Common Questions About Vegan Baking
What replaces eggs in vegan baking?
Flax eggs (1 tbsp ground flax + 3 tbsp water, rested 5 minutes) work in muffins and quick breads. Applesauce (1/4 cup per egg) adds moisture to cakes. Aquafaba (3 tbsp chickpea liquid per egg) whips into meringue and works in light, airy batters. Commercial egg replacers like Bob's Red Mill handle most situations.
What replaces butter in vegan desserts?
Coconut oil (solid at room temperature) works 1:1 in most recipes. Vegan butter brands like Earth Balance behave identically to dairy butter in cookies, cakes, and pie crusts. For lower-fat options, applesauce or mashed banana replace half the fat in quick breads without changing the texture much.
How do I make vegan cakes fluffy?
Use apple cider vinegar with plant milk to create vegan buttermilk - the acid reacts with baking soda for lift. Sift dry ingredients to add air. Mix wet and dry separately, then fold together gently. Do not overmix. Room temperature ingredients incorporate better than cold ones.
How long do vegan baked goods stay fresh?
Cookies: 5-7 days in an airtight container at room temperature. Cakes: 3-4 days covered at room temperature, or 1 week refrigerated. Muffins and quick breads: 3-4 days at room temperature, 3 months frozen. Wrap individually before freezing for easy grab-and-go portions.