A selection of the 20 best vegan baking recipes. From English classics like flapjacks and sticky toffee pudding to fancy delights like molten chocolate cakes and rhubarb tart. The recipes below are all made without animal products so they’re dairy-free and eggless, or have simple vegan alternatives in the recipe to make them so.
Crispy edges, gooey middles and PACKED with melty chocolate chips, brown sugar and vanilla extract.
These vegan cookies are made with a versatile dough which uses oats instead of eggs. You can use a range of different types of flour (even oat flour) in the dough and can either use baking powder or bicarbonate of soda in them, depending on what you’ve got on hand. A sprinkle of sea salt helps to balance the sweetness.
This small-batch recipe makes two perfectly sized portions of vegan chocolate molten cake (a.k.a. chocolate fondant). These little cakes have a light, soft texture on the outside & a gooey centre with a rich chocolate flavour. The liquid from a tin of chickpeas, aquafaba, is used instead of whipped egg whites in this recipe to provide that light, melt-in-the-mouth texture. Serve with a coconut-milk ice cream for an even more indulgent dessert.
A classic English recipe! These chewy, oat-packed bars are made with simple ingredients & flavoured with golden syrup. They’re the prefect sweet treat for on-the-go snacking. You can mix in anything you like – nuts, seeds, dried fruit or chocolate chips.
This easy recipe is ready in 30 minutes!
Banana bread is always a winner and this version is my favourite vegan loaf cakes – it’s so light and soft. This recipe uses self-raising flour which makes it even easier to bake up but you can also use a combo of all-purpose flour & baking powder if that’s what you’ve got on hand.
You can make this loaf by hand or just blitz everything together in a food processor to make it in a snap.
Who can ever resist ordering a sticky toffee pudding?? A soft, brown sugar-flavoured sponge cake enriched with softened medjool dates soaked with an easy vegan toffee sauce. Served warm these are sure to delight & are an easy vegan dessert to make for dinner parties (or just for you).
This recipe makes a small batch perfect for serving two people.
A simple snack to stir up and bake – these muffins are moist and hearty, packed with zesty lemon and crunchy poppy seeds. We’ve used a flax egg (simply ground linseeds mixed with water) to bind the batter together instead of eggs. Don’t forget the lemon juice icing to drizzle on top for that delicious sweet-sour hit.
A sticky, maple-packed filling, studded with pecans is the perfect mix. We use a simple shop-bought shortcrust pastry in this classic American Thanksgiving dessert. Here we’ve used breadcrumbs to replace the eggs which helps the filling set when the pie is baked but prevents it from getting too dry.
You only need 4 ingredients for this simple rhubarb tart – puff pastry, rhubarb, sugar & pistachios (or any nut you like). By using shop-bought puff pastry you’ll have this dessert ready in no time – perfect for special occasions!
A crispy crust and fudgy middle, these brownies are the best vegan version you’ll find! We use almond flour (ground almonds) to keep them moist and soft so they don’t end up cakey or dry. An easy caramel made from maple syrup & tahini (or almond butter) is swirled through the batter to take it to the next level.
A mixture of silken tofu and melted dark chocolate may sound strange but, when blended and chilled, the mixture sets just like ganache and has a delicious chocolatey flavour & creamy texture. Simple layer in digestive biscuits (and whatever else you fancy, really) to make this super simple dessert.
A fruit-studded bun, flavoured with mixed spice and eaten at Easter time. These are sourdough hot cross buns which are completely vegan! They’re soft inside and fragrant – perfect for splitting in half and toasting.
These Chelsea buns are laminated to make them extra flaky and delicious. The filling is spiked with cinnamon & cardamom and sliced apples are included for a delicious fruity flavour.
An easy dessert to whip up on a whim! The recipe makes 2 individual servings so it’s perfect for a small-batch craving. Think crispy crust and gooey cookie dough middle with melty chocolate chips.
You don’t need to go to the mall to get yourself a soft pretzel – make them at home! A squishy, warm bread dough, brushed with melted vegan butter and sprinkled with cinnamon-sugar. So more-ish.
If you can’t get hold of graham crackers you can make them yourself. A sweet, cinnamon flavoured wholemeal dough is rolled thin and baked until crisp. Eat them as-is or use in a plethora of other dessert recipes such as for cheesecake crusts or pie.
This quickbread is similar to banana bread but uses mashed sweet potato instead. It’s a simple loaf to make using dairy-free spreads to keep it cakey – great for toasting & serving with fresh fruit for breakfast or snacking on throughout the day.
The best of both worlds – chocolate and vanilla batter swirled together into an un-frosted loaf cake. This is the perfect after-school snack or lunchbox dessert! We’ve used silken tofu to replace the eggs here and you’d never even know.
Eggless Chocolate Chip Cookies
- 2 tbsp oats (see notes for substitutes)
- 60 ml (1/4 cup) boiling water
- 110 g (1/2 cup) vegan block margarine (vegan ‘butter)
- 110 g (1/2 cup) soft light brown sugar or dark brown sugar
- 110 g (1/2 cup) granulated sugar or caster sugar
- 1 tsp vanilla extract
- 1/4 tsp fine table salt
- 120 g plain white flour (see notes for substitutes)
- 60 g wholemeal pastry flour (see notes for substitutes)
- 3/4 tsp baking powder (see notes if you don’t have any)
- 1/2 tsp bicarbonate of soda (baking soda) (see notes if you don’t have any)
- 200 g (14 ounces) dark chocolate (see notes for substitutes)
- flaky salt , to sprinkle (optional)
- Place the oats in a small bowl. Cover with the boiling water and set aside to gel and cool until just slightly warm to the touch (or cooler).
- In a medium bowl, cream together the margarine and sugars until smooth – you don’t need to get ‘light and fluffy’ for this. Add the cooled oat goop, vanilla & salt and mix together until combined. It may look curdled at this point – this is fine.
- Add both flours and your baking powder & bicarbonate of soda. Stir until you get a soft dough.
- Roughly chop your dark chocolate (you want the chunks to be a variety of sizes but max. around 2 cm) – using a serrated/bread knife here helps prevent the chocolate flying all over the place. Scrape all the chocolate into the bowl and mix until combined.
- Take heaped tablespoons of dough (around 45g/1.5 ounce) and roll into balls. Place into a container or on a tray and chill for at least 1 hour (preferably overnight) or up to 5 days.
- When ready to bake, line a baking tray with baking paper and preheat your oven to 200°C fan (400°F) or 220°C non-fan (420°F).
- Place balls of dough onto your lined baking tray, spacing them about 5cm (2 inches) apart. Sprinkle with a bit of flaky salt, if using, and bake for 6-10 minutes until the edges are set but the centre is still a bit squishy & gooey. Allow to cool on the tray for 1-2 minutes before transferring to a wire rack to cool completely.
- Repeat with the remaining dough, as needed, until all the cookies are baked.
Note: if you want the freeze the dough, stop after you’ve completed step 5. Freeze the dough balls on the tray until solid then pop them into a resealable plastic bag. Place your bag of cookie dough balls into the freezer. You can bake them from frozen, you may just need to add 1-2 minutes to the baking time.
- you can use a spreadable (i.e. ‘tub’) margarine here but the cookies will spread more. Do not use a low fat one or it will not work!
- If you’re not vegan, use unsalted block butter which has been allowed to soften at room temperature
- you may be able to use coconut oil here – reduce the amount to 75g and add 2 tbsp of water to the dough.
- you can use all white sugar in the dough if you don’t have brown sugar. You can then add 1 tsp black treacle (or molasses) to the dough if you have any, to add back that treacley flavour!
- you can use all light brown sugar in the dough if you don’t have white sugar
- Coconut sugar will work in place of part or all of the sugar in the dough
- I wouldn’t recommend using demerara (‘raw’) sugar here as the crystals are too large for the dough to form properly
- If substituting the flours, try to ensure that at least 1 of the flours you are using is a gluten-containing flour (e.g. any kind of wheat flour, rye flour, spelt flour, kamut flour or emmer flour). You need some gluten to be in the dough in order to get the right consistency.
- I have tried it even using buckwheat flour + dark rye flour (a very low-gluten combination) and it has worked amazingly!