healthy oatmeal and chocolate chip cookies

Delicious vegan dessert recipes

No matter who you are – whether you’re a carnivore, vegetarian or vegan – there’s always room for dessert. For vegans, finding options for a sweet tooth can be hard, especially when the most delicious deserts are packed to the brim with animal by-products. However, if you need help finding vegan dessert recipes then look no further.

We’ve put together a list of some of the tastiest, vegan-friendliest desserts you could ask for. What are you waiting for? Grab a spoon and dig in!

Delicious vegan dessert recipes

If you’re looking for a plant-based treat, then these healthy and delicious options are sure to go down well with all your friends and family. Here’s some of our favourites:

Oatmeal chocolate chip cookies1

Prep: 40 mins | Cook: 15 mins | Difficulty: Easy
Calories: 139 kcal | Carbohydrates: 13.1g | Protein: 2.6g | Fat: 9.2g | Sugar: 7.7g


  • 84g almond flour
  • 67g rolled oats
  • 20g finely shredded unsweetened coconut
  • 30g vegan dark chocolate
  • ¾ tsp baking powder
  • ¼ tbs sea salt
  • 73g organic brown sugar
  • 60ml aquafaba (the brine in a can of chickpeas)
  • 32g almond butter
  • 45ml avocado or melted coconut oil
  • ½ tsp vanilla extract (optional)


Get a large mixing bowl and stir together the almond flour, oats, coconut, chocolate, baking powder, salt, and sugar. Using a separate bowl, whisk the aquafaba until light and fluffy before adding the almond butter, oil and vanilla (optional). Then combine both mixtures until you get a firm, yet sticky dough.

Preheat oven to 176C and lightly grease a baking sheet with baking paper. Add the mixture (2 tablespoons per serving) and leave a 1-inch gap to allow for spreading – this should be enough for 12 cookies.

Bake for 10 minutes then increase the temperature to 190C and bake for a further 2-4 minutes. Remove from the oven and leave to cool for 5 minutes.

Enjoyed those? Try our Chocolate & Chia cookie recipe next.

Chocolate cake2

Prep: 30 mins | Cook: 25 mins | Difficulty: Easy
Calories: 452 kcal | Carbohydrates: 53g | Protein: 4g | Fat: 24g | Sugar: 34g


For the cake:

  • dairy-free sunflower spread, for greasing
  • 1 large, ripe avocado (about 150g)
  • 300g light muscovado sugar
  • 350g gluten-free plain flour
  • 50g good quality cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp gluten-free baking powder
  • 400ml unsweetened soya milk
  • 150ml vegetable oil
  • 2 tsp vanilla extract

For the frosting:

  • 85g ripe avocado flesh, mashed
  • 85g dairy-free sunflower spread
  • 200g dairy-free chocolate, 70% cocoa, broken into chunks
  • 25g cocoa powder
  • 125ml unsweetened soya milk
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • gluten-free and vegan sprinkles, to decorate


Pre-heat the oven to 160C / 140C fan / gas 3 and grease to 20cm sandwich tins with the dairy-free sunflower spread. Blend together the avocado and muscovado sugar until smooth using a food processor, before adding the flour, cocoa powder, baking powder, soya milk, vegetable oil, vanilla and ½ tsp sea salt. Mix until velvety and smooth.

Add the mixture to the tins and bake for 25 minutes until fully risen. Cool in the tins for 5 minutes once done.

For the frosting, beat together the avocado and sunflower spread until creamy and smooth – pass through a sieve and set aside. Melt the chocolate over a bowl of hot water then leave to cool. You’ll then need to sift the cocoa powder into a large bowl, along with the soya milk, beating until smooth.

Finally, tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, but remember to keep mixing to create a shiny, thick frosting. Use this to sandwich and top the cake.

Liked that? You'll love our Decedant Vegan Fudge Cake recipe

Raspberry sorbet3

Prep: 15 mins | Cook: 10 mins | Difficulty: Easy
Calories: 96 kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.1g | Sugar: 22g


  • 200g granulated sugar
  • 270ml water
  • 500g raspberries
  • 1 lemon, juiced


Place the sugar and 270ml of water into a saucepan over a low heat and stir until the sugar dissolves. Raise the heat and then simmer for a further 5 minutes until the liquid has become a syrup.

Take the raspberries and lemon juice and put them in a food processor, blitzing until smooth. Strain through a sieve into a bowl, discarding the seeds. Combine with the sugar syrup and pour into a freezer-proof container. Freeze for 1 hour and 30 minutes, then lightly which with a fork to break up any ice crystals.

Mix the sorbet once an hour for 4 hours until it can be scooped. Add to a bowl and serve with extra raspberries!

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Last updated: 20 May 2020