23 vegan baking recipes

Then check out our vegan cakes, vegan desserts, vegan snacks and dairy-free desserts. Looking for plant-based gifts? Check out our pick of the best vegan gifts.

4 key ingredients to use in vegan baking

Flax seeds

Ground flax seeds make a great vegan egg substitute in most sponge, cookie and brownie recipes. Simply hydrate 1 tbsp of ground flax seeds in 3 tbsp of water for a few minutes and use as you would a whole egg. Their texture is similar to egg white and is equally great at binding together ingredients and keeping everything moist.

Aquafaba (chickpea water)

When a recipe calls for egg whites, don’t panic, just reach for a tin of chickpeas. The unsalted soaking water known as aquafaba is naturally high in protein and whips up into glossy stiff peaks, just like egg whites. It has barely any flavour once whipped and can be used for meringues, soufflés and macarons. Try it in our vegan meringues.

Vegan baking block

Not all vegan butter is ideal for baking. Most dairy-free spreads are similar to margarine in texture and tend to contain more moisture than traditional butter. Look for a product called baking block (or baking fat) on the supermarket shelves. It’s vegan and behaves like butter – it even works beautifully in laminated pastry doughs such as croissants and pain au chocolat.

Dark chocolate

Chocolate is an easy workaround – just use the dark stuff! Most good-quality dark chocolate contains no milk past around 54 per cent cocoa solids. They may not be labelled as vegan as often they are created in an environment where milk solids are present, so it’s up to the buyer to make the choice.

Easy vegan baking recipes

Vegan birthday cake

This fun vegan chocolate cake is made without any dairy or eggs but you'd never guess. It makes for a stunning birthday centrepiece that everyone can share.

Vegan vanilla cheesecake

Make this quick and easy vanilla cheesecake to share with friends and family – they'll never know it's vegan.

Vegan Christmas cake

Everyone will enjoy a slice of this Christmas cake, which can be baked and matured up to eight weeks before Christmas. Feed the cake weekly with your choice of brandy, rum or whisky for extra moisture and a warming flavour.

Vegan banana bread

Use up left over bananas in our moist vegan loaf. This recipe is super moreish and easy to make, it goes perfectly with your morning tea.

For more baking ideas and recipe inspiration, try our banana recipes and banana bread recipes.

Vegan scones

The ultimate afternoon tea treat: follow this recipe for soft, fluffy vegan scones, then serve with a plant-based spread or coconut whipping cream and jam.

Vegan lemon meringue pie

Use olive oil in place of butter and chia seeds instead of eggs in this beautiful grown-up take on a classic lemon cake. It makes for a much lighter (and totally vegan) bake. Next, try our vegan blueberry meringue pie.

Classic vegan carrot cake

This classic frosted carrot cake is made with a surprising (vegan) ingredient that guarantees a moist sponge every time.

Vegan lemon sheet cake

Use olive oil in place of butter and chia seeds instead of eggs in this beautiful grown-up take on a classic lemon cake. It makes for a much lighter bake.

Vegan French toast

Check out our veganised version of a popular brunch staple: maple-cinnamon glaze helps crisp up the toast and caramelise the edges.

Vegan hot cross buns

Try our plant-based twist on this popular Easter bake for a vegan-friendly morning treat.

Vegan chocolate cupcakes

Bake a batch of plant-based cupcakes and top with a swirl of rich chocolate frosting for an afternoon vegan treat. This simple bake is great for a weekend spent in the kitchen.

Vegan pastry

Use this vegan pastry just as you would in any classic recipe – tart crusts and sweet and savoury pies – it will be nice and crispy.

Vegan brownies

Bake a batch of our decadent vegan chocolate brownies for an indulgent treat. Our unique recipe is super chocolaty so vegan and non-vegan friends and family will all love it!

Vegan fudge

This vegan fudge is just as easy and delicious as the traditional version. You can make it ahead as it will keep in the fridge for up to a month.

Vegan shortbread

These plant-based shortbreads are as crumbly and moreish as the classic version. Follow expert baking tips from School Night Vegan to ensure you get great biscuits every time.

Vegan meringues

It sounds mad, but it does work, believe us! The brine from a tin of chickpeas (known as aquafaba) takes over from eggs in this meringue recipe.

Vegan chocolate layer cake

Decent espresso powder is the key to this luxurious vegan chocolate sponge, sandwiched together with indulgent (and butter-free) chocolate buttercream.

Simple vegan chocolate cheesecake

Make a smooth and creamy vegan cheesecake using a simple, shop-bought ingredient – silken tofu. Choose a good quality dark chocolate for the filling and use Oreos (yes, they're vegan!) for the base.

Vegan lemon drizzle cake

A delicate, zingy vegan lemon cake made without eggs, milk or butter! The key to that lemony tang is a decent lemon extract (we use Nielsen-Massey).

Vegan chocolate cookies

Wow your friends and break the internet with these double chocolate chip cookies, that just happen to be vegan.

Vegan banana bread with malt

Check out our moist vegan banana bread. This recipe is super moreish and easy to make, it goes perfectly with your morning tea. We have more fab banana bakes to try here...

Vegan banana bread with tahini

Oat milk, tahini and super-ripe bananas keep this egg-free, dairy-free banana bread moist and moreish.

Vegan pineapple pie

Try our impressive pie recipes for an easy vegan dessert. The vegan pastry is deliciously crisp and crumbly, with extra texture from the chia seeds. Plus, it's packed with rum-soaked roasted pineapple and plenty of spice.