Think you can’t make mouth-watering vegan desserts? Think again! Most people are making critical mistakes that turn their plant-based treats into disappointments. But don’t worry – we’ve got the inside scoop on how to create vegan desserts that’ll have everyone begging for seconds.
1. Best egg substitutes
Eggs are often the backbone of traditional desserts, but who needs them? The secret to perfect vegan baking lies in knowing which egg substitute to use and when.
For binding, nothing beats a flax egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water, let it sit for a few minutes, and voila! You’ve got a perfect egg replacer for cookies and quick breads.
But here’s where it gets interesting: different substitutes work better for different recipes. Applesauce is great for adding moisture to cakes, while aquafaba (the liquid from a can of chickpeas) is perfect for creating light and fluffy meringues.
Pro tip: When using banana as an egg substitute, remember it adds its flavour. This works great in banana bread but might not be ideal for a lemon cake!
2. Dairy-free alternatives
Think you need dairy for creamy, indulgent desserts? Think again! The world of dairy-free alternatives has exploded in recent years, and the options are endless.
Coconut milk is a superstar when it comes to creating rich, creamy textures. It’s perfect for ice creams and mousses. But don’t stop there – cashew cream can be a game-changer in cheesecakes and cream pies.
And here’s a secret most people miss: the type of plant milk you use matters. Soy milk works best for baking as it has a similar protein content to dairy milk, helping create structure in your bakes.
3. Sweetening naturally
Who says you need refined sugar to make desserts sweet? Nature has provided us with plenty of delicious alternatives that not only sweeten but also add depth of flavour to your treats.
Dates are a powerhouse sweetener. Blend them into a paste and use them in place of sugar in your recipes. Not only do they add sweetness, but they also bring a caramel-like flavour that’s hard to beat.
But wait, it gets even better. Maple syrup isn’t just for pancakes – it’s fantastic in baking, adding a complex sweetness that sugar just can’t match. And don’t forget about coconut sugar – it’s got a lower glycemic index than regular sugar and a subtle caramel flavour that can elevate your desserts.
4. Flour options
All-purpose flour, step aside. The world of vegan baking has opened up a whole new realm of flour options that can take your desserts from good to spectacular.
Almond flour is a superstar for creating moist, tender cakes and cookies. It’s naturally gluten-free and adds a subtle nutty flavour that’s irresistible.
But here’s the real game-changer: chickpea flour. It’s protein-rich, binds well, and can even mimic the taste of eggs in certain recipes. Try it in cookie dough for a mind-blowing experience!
And let’s not forget about oat flour. It’s easy to make at home (just blend up some oats!) and adds a lovely texture to baked goods.
5. Binding agents
Without eggs, how do you get your desserts to hold together? This is where the magic of plant-based binding agents comes in.
Chia seeds are a secret weapon in vegan baking. When mixed with liquid, they form a gel that binds ingredients together beautifully. Plus, they add a nutritional boost to your treats!
But here’s a trick most people don’t know: psyllium husk. This fibre-rich powder can work wonders in gluten-free vegan baking, providing structure and binding that’s hard to achieve otherwise.
6. Flavour enhancements
Think vegan desserts lack flavour? Think again! The key is knowing how to enhance and layer flavours for maximum impact.
Vanilla extract is a must-have, but don’t stop there. Almond extract can add depth to chocolate desserts, while a touch of espresso powder can intensify chocolate flavours without adding a coffee taste.
And here’s the part everyone misses: don’t forget about salt! A pinch of salt in your sweet treats can actually make them taste sweeter and more complex.
7. Texture tricks
Achieving the perfect texture in vegan desserts can be tricky, but with these insider tips, you’ll be creating perfection in no time.
For creamy textures, cashews are your best friend. Soak them overnight, blend them up, and you’ve got a base for everything from cheesecakes to frostings.
But wait, it gets even better. Want a crunchy topping for your pies or crumbles? Try a mixture of nuts, oats, and coconut oil. It crisps up beautifully in the oven for that perfect contrast to soft fillings.
8. Baking tips
Now that we’ve covered the ingredients, let’s talk about the technique. These baking tips will take your vegan desserts from good to great.
First, don’t overmix your batters. Without eggs to provide structure, overmixing can lead to tough, chewy baked goods. Mix just until the ingredients are combined.
Here’s a pro tip: when making vegan cookies, chill the dough before baking. This helps prevent spreading and results in perfectly chewy cookies every time.
9. Recipe ideas
Ready to put these tips into practice? Here are some foolproof vegan dessert ideas that’ll impress even the most sceptical omnivores.
Try a decadent chocolate avocado mousse – it’s creamy and rich, and no one will guess it’s dairy-free. Or how about a classic apple crisp with a nutty oat topping? It’s comfort food at its finest.
And here’s one that’ll blow minds: vegan “cheesecake” made with cashews and coconut cream. It’s so good that you might never go back to the dairy version!
10. Storage Tips
You’ve made your amazing vegan desserts, but how do you keep them fresh? These storage tips will ensure your treats stay delicious.
Most vegan baked goods are best stored at room temperature in an airtight container. They tend to dry out faster in the fridge due to the lack of eggs and dairy.
But here’s the kicker: for desserts with cashew-based fillings or frostings, refrigeration is a must. Just be sure to let them come to room temperature before serving for the best flavour and texture.
Sweet Success Awaits!
Creating irresistible vegan desserts isn’t just possible – it’s easier than you think! With these secrets up your sleeve, you’re ready to wow everyone with your plant-based treats. Remember, practice makes perfect, so don’t be afraid to experiment. Who knows? You might just create the next viral vegan dessert sensation!

I’m the founder and editor-in-chief at GetVedgy. As a former meat eater who only recently made a commitment to veganism, I’ve spent a lot of time over the last couple of years researching the subject. It felt like a good idea to share what I’ve learnt and help to answer the questions I’ve had that no doubt many others’ will also have.