16 Vegetarian Dessert Recipes That Are Surprisingly Sweet

Desserts are yummy, and people love them. You'll be surprised to know that 70% of people prefer desserts made with natural ingredients. This is because natural ingredients are good for our body and make us feel happy.

We have 16 super cool vegetarian dessert recipes for you to try. These sweet treats are made with ingredients like fruits, nuts, and chocolate. You will love making and eating them, so let's get started and find your new favorite dessert!

1. Decadent Chocolate Brownies

Rich, fudgy brownies perfect for satisfying any chocolate craving.

Ingredients

• 1 and 1/2 sticks of unsalted butter
• 2 cups of sugar
• 4 large eggs
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of vanilla extract
• 1 and 1/4 cups of all-purpose flour
• 1 teaspoon of salt
• 1 cup of semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F and grease an 8-inch square baking pan.
2. Melt the butter and sugar in a medium saucepan over low heat.
3. Remove from heat and stir in the cocoa powder until well combined.
4. Let the mixture cool slightly, then stir in the vanilla extract.
5. Add the flour and salt to the saucepan and stir until just combined.
6. Stir in the chocolate chips.
7. Pour the batter into the prepared baking pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
9. Let the brownies cool completely in the pan before cutting into squares and serving.

2. Fresh Fruit Tarts

Fresh fruit tarts are a classic dessert made with buttery pastry and topped with seasonal fruits.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup mixed berries
• 1/2 cup sliced peaches
• 1 tablespoon honey
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour and confectioners' sugar.
3. Add the cold butter and use a pastry blender to work it into the flour mixture.
4. Press the mixture into a disk and wrap it in plastic wrap.
5. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
6. Transfer the dough to a 9-inch tart pan with a removable bottom.
7. Arrange the mixed berries and sliced peaches on top of the dough.
8. Drizzle the honey and lemon juice over the fruit.
9. Bake the tart for 40-50 minutes, or until the crust is golden brown.
10. Allow the tart to cool before serving.

3. Creamy Coconut Pudding

Creamy Coconut Pudding is a rich and invigorating dessert made with coconut milk.

Ingredients

• 1 can of full-fat coconut milk
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup unsweetened shredded coconut

Instructions

1. In a medium saucepan, combine coconut milk, sugar, cornstarch, and salt.
2. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 2 minutes, or until the pudding thickens.
4. Remove from heat and stir in vanilla extract.
5. Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours.
6. Just before serving, sprinkle with unsweetened shredded coconut.

4. Warm Apple Crisp

Warm Apple Crisp is a delicious dessert with tender apples and crunchy oat topping.

Ingredients

• 6-8 medium-sized apples, peeled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1/4 cup unsalted butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and salt.
3. Transfer the apple mixture to a 9x9-inch baking dish.
4. In another bowl, mix together the rolled oats, brown sugar, and chopped walnuts.
5. Add the unsalted butter to the oat mixture and stir until crumbly.
6. Spread the oat mixture evenly over the apple filling.
7. Bake the apple crisp in the preheated oven for 35-40 minutes, or until the topping is golden brown and the apples are tender.
8. Remove from the oven and let cool for a few minutes before serving.

5. Rich Vanilla Bean Cake

Indulge in a moist and flavorful Rich Vanilla Bean Cake.

Ingredients

• 2 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk, room temperature
• 1/2 cup plain Greek yogurt
• 1/2 teaspoon vanilla bean paste

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Gradually add the sugar to the butter and beat until light and fluffy.
5. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
6. Beat in the vanilla extract.
7. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk and yogurt, beginning and ending with the flour mixture.
8. Beat in the vanilla bean paste.
9. Divide the batter evenly between the prepared pans and smooth the tops.
10. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
11. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

6. Silky Panna Cotta

Silky Panna Cotta is a creamy Italian dessert made with sweetened cream.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

1. Combine heavy cream, whole milk, granulated sugar, and kosher salt in a medium saucepan.
2. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and stir in the vanilla extract.
4. Let the mixture cool to room temperature.
5. Cover the mixture and refrigerate for at least 4 hours or overnight.
6. Pour the chilled mixture into small individual serving cups.
7. Refrigerate for another 2 hours to allow the panna cotta to set.
8. Serve the panna cotta chilled, garnished with your choice of fruit or sauce.

7. Crunchy Peanut Butter Cookies

Crunchy Peanut Butter Cookies are a classic vegetarian dessert with a perfect balance of crunch and flavor.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup peanut butter
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped peanuts

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Whisk together the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together the peanut butter and butter until smooth.
4. Gradually add the sugars to the peanut butter mixture and mix until combined.
5. Beat in the eggs and vanilla extract until smooth.
6. Stir in the flour mixture and peanuts until a dough forms.
7. Roll the dough into balls, about 1 inch in diameter, and place on the prepared baking sheet.
8. Flatten the balls slightly with a fork and bake for 12-15 minutes, or until lightly browned.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

8. Velvety Red Velvet Cupcakes

Indulge in moist and flavorful Velvety Red Velvet Cupcakes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Instructions

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine cocoa powder and butter, mixing until well combined.
4. Beat in eggs one at a time, followed by red food coloring and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely in the pan before frosting.

9. Sweet Potato Cheesecake

Sweet potato cheesecake is a unique dessert combining sweet potatoes with creamy cheesecake.

Ingredients

• 2 large sweet potatoes
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 ounces cream cheese
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat oven to 350°F.
2. Bake sweet potatoes for 45-60 minutes, or until tender.
3. Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter.
4. Press the crust mixture into a 9-inch springform pan.
5. Beat cream cheese until smooth, then add granulated sugar and beat until combined.
6. Add eggs one at a time, beating well after each addition.
7. Stir in vanilla extract, cinnamon, and nutmeg.
8. Mash sweet potatoes and add to the cheesecake batter, mixing until smooth.
9. Pour the cheesecake batter into the prepared pan.
10. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
11. Let the cheesecake cool completely on a wire rack.
12. Refrigerate for at least 4 hours before serving.

10. Lemon Lavender Panna Cotta

Lemon Lavender Panna Cotta is a creamy and invigorating dessert.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup dried lavender buds
• 2 lemons, zested and juiced
• 1/2 cup plain Greek yogurt

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and let it steep for 10-15 minutes with the lavender buds.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the lavender buds.
5. Whisk in the lemon zest and juice.
6. In a small bowl, whisk together the Greek yogurt and a pinch of salt.
7. Fold the yogurt mixture into the cream mixture until well combined.
8. Pour the mixture into individual serving cups or a large serving dish.
9. Refrigerate for at least 4 hours or overnight until set.
10. Serve chilled, garnished with additional lavender buds and lemon zest if desired.

11. Moist Carrot Cake

Moist carrot cake with cream cheese frosting is a classic dessert.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract
• 1 cup cream cheese frosting

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the grated carrots and chopped walnuts.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Once the cakes are cool, spread cream cheese frosting on top of one cake and place the other cake on top.
10. Frost the top and sides of the cake with the remaining frosting.

12. Chocolate Chia Seed Pudding

Rich and creamy chocolate dessert made with chia seeds.

Ingredients

• 1/2 cup chia seeds
• 1 cup almond milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1/4 cup dark chocolate chips

Instructions

1. Mix chia seeds, almond milk, cocoa powder, honey, and salt in a bowl.
2. Refrigerate for at least 2 hours or overnight.
3. Stir in vanilla extract.
4. Melt dark chocolate chips in a double boiler or in the microwave.
5. Fold melted chocolate into the chia seed mixture.
6. Spoon into individual serving cups.
7. Chill in the refrigerator for an additional 30 minutes before serving.

13. Cinnamon Swirl Buns

Sweet cinnamon swirl buns filled with gooey caramel and topped with crispy sugar.

Ingredients

• 1 1/2 cups warm milk
• 2 teaspoons active dry yeast
• 3 tablespoons sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup cinnamon sugar
• 1/2 cup caramel sauce
• 1 egg, beaten
• Confectioners' sugar, for dusting

Instructions

1. In a large mixing bowl, combine warm milk and yeast, stir to dissolve.
2. Add sugar, flour, and salt to the bowl, mix until a dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C), line a baking sheet with parchment paper.
6. Roll out the dough to a 1/4-inch thickness, brush with melted butter.
7. Mix cinnamon and sugar, sprinkle over the dough, leaving a 1-inch border.
8. Roll the dough into a tight log, cut into 12 equal pieces.
9. Place the rolls on the prepared baking sheet, leaving 1 inch of space between each roll.
10. Bake for 18-20 minutes, or until golden brown.
11. Drizzle with caramel sauce and dust with confectioners' sugar.

14. Raspberry Oatmeal Crumble

Raspberry Oatmeal Crumble is a delicious vegetarian dessert.

Ingredients

• 2 cups fresh raspberries
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup cold unsalted butter
• 1/4 cup chopped almonds
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together raspberries, granulated sugar, and vanilla extract.
3. In a separate bowl, combine oats, brown sugar, flour, and cold butter, and mix until crumbly.
4. Stir in chopped almonds, cinnamon, and salt.
5. Pour the raspberry mixture into a 6-inch baking dish and top with the oat mixture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is tender.
7. Serve warm, garnished with fresh raspberries if desired.

15. Espresso Chocolate Chip Cookies

Rich, chewy cookies infused with espresso and dark chocolate chips.

Ingredients

• 1 cup unsalted butter
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 2 tablespoons instant espresso powder

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Stir in chocolate chips and espresso powder.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing 2 inches apart.
8. Bake for 10-12 minutes or until edges are lightly golden.
9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

16. Pistachio Rosewater Macarons

Delicate French macarons infused with pistachio and rosewater flavors.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups confectioners' sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup pistachio meal
• 1/2 teaspoon rosewater
• Food coloring

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a medium bowl, sift together the almond flour and confectioners' sugar.
3. In a large bowl, whip the egg whites until stiff peaks form.
4. Add the granulated sugar to the egg whites and whip until combined.
5. Add the pistachio meal and rosewater to the egg mixture and whip until combined.
6. Add the sifted almond flour mixture to the egg mixture and fold until well combined.
7. Transfer the batter to a piping bag and pipe into small circles.
8. Tap the baking sheet gently to remove air bubbles.
9. Allow the macarons to sit at room temperature for 30 minutes to form a skin.
10. Bake for 15-20 minutes or until the tops are firm and the edges are lightly golden brown.
11. Allow the macarons to cool completely on the baking sheet.
12. Pair the macarons by size and shape, then sandwich with your favorite filling.

Conclusion

You've discovered a treasure trove of sweet treats, and your taste buds are doing the happy dance. With these 16 vegetarian dessert recipes, you'll be the maestro of mouthwatering masterpieces, weaving a sweet spell that'll leave everyone craving more. Savor each bite, and let the sweetness sink in, a symphony of flavors that will leave you wanting an encore.