BBC Good Food Vegan Dessert Recipes for Every Sweet Tooth

If you’re on the hunt for mouthwatering vegan desserts that are easy to make, absolutely delicious, and guaranteed to impress even the most devoted dairy lovers, you’re in the right place. Inspired by the renowned BBC Good Food vegan dessert recipes, this blog post brings together the best plant-based sweet treats you can whip up at home.

Whether you’re a seasoned vegan baker or just starting your journey into dairy-free desserts, these recipes promise flavor, texture, and all the satisfaction you crave from a classic dessert—minus any animal products.

From decadent chocolate puddings to refreshing fruit sorbets and moreish cookies, each recipe below is designed with simplicity and accessibility in mind. You’ll find staple ingredients, easy-to-follow instructions, and plenty of tips to customize every dessert to your taste.

So grab your apron and get ready to transform your kitchen into a vegan dessert paradise!

Why You’ll Love This Recipe

• Deliciously Dairy-Free: All recipes use plant-based ingredients, so everyone can enjoy them.
• Simple and Accessible: No fancy equipment or hard-to-find ingredients, just wholesome pantry staples.
• Perfect for Any Occasion: From weeknight treats to dinner parties, there’s a vegan dessert for every moment.
• Customizable: Easily swap ingredients to suit allergies or flavor preferences.
• Healthy Options: Many recipes are naturally lower in sugar and fat, focusing on whole foods.

BBC Good Food Vegan Dessert Recipes: The Ultimate Listicle

Below, you’ll find a delicious selection of BBC Good Food vegan dessert recipes—each with detailed ingredients, equipment, and instructions. Whether you’re craving chocolate, fruit, or a little crunch, you’ll find your new favorite here.

Vegan Chocolate Mousse

Ingredients

• 200g dark chocolate (70% cocoa, vegan-friendly)
• 400g can chickpeas (for aquafaba)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Equipment

• Mixing bowls
• Electric whisk or stand mixer
• Heatproof bowl
• Spatula
• Serving glasses or ramekins

Instructions

1. Melt the chocolate:
   
   Break the dark chocolate into pieces and place in a heatproof bowl. Set the bowl over a pan of gently simmering water (double boiler method) and stir until melted. Let it cool slightly.
2. Prepare the aquafaba:
   
   Drain the chickpeas and reserve the liquid (aquafaba). Place the aquafaba in a clean bowl and use an electric whisk to beat for 5-7 minutes until stiff peaks form.
3. Fold in the flavor:
   
   Add the maple syrup, vanilla extract, and a pinch of sea salt to the melted chocolate. Gently fold one-third of the whipped aquafaba into the chocolate to loosen it.
4. Combine:
   
   Carefully fold in the remaining aquafaba, trying not to deflate the mixture.
5. Chill and serve:
   
   Spoon the mousse into serving glasses and chill for at least 2 hours. Serve with fresh berries or vegan whipped cream.

Tips & Variations

Tip: For extra flavor, add a tablespoon of espresso or orange zest to the melted chocolate.

• Swap maple syrup for agave nectar or date syrup.
• Top with chopped nuts, vegan chocolate shavings, or coconut flakes.
• Use leftover chickpeas for savory recipes, like Vegetarian Swiss Chard Recipes for Healthy Meals.

Nutrition Facts

Serving Suggestions

• Top with fresh raspberries or sliced strawberries for a tangy contrast.
• Serve in espresso cups for a dinner party.
• Pair with a cup of Vegan Chocolate Milk Recipe Easy and Delicious Guide for the ultimate chocolate experience.

Vegan Lemon Drizzle Cake

Ingredients

• 225g self-raising flour
• 150g caster sugar
• 1 tsp baking powder
• 100ml sunflower oil
• 170ml unsweetened soy milk
• 2 lemons (zested and juiced)
• 100g icing sugar (for glaze)

Equipment

• Loaf tin (20cm)
• Mixing bowl
• Whisk
• Measuring jug
• Wire rack

Instructions

1. Preheat your oven:
   
   Set the oven to 180°C (160°C fan) or 350°F. Grease and line your loaf tin.
2. Mix the dry ingredients:
   
   In a large bowl, combine the self-raising flour, caster sugar, and baking powder.
3. Add the wet ingredients:
   
   In a separate jug, whisk together sunflower oil, soy milk, lemon zest, and juice. Pour into the flour mixture and mix until just combined—do not overmix.
4. Bake:
   
   Pour the batter into the prepared tin. Bake for 35-40 minutes, or until a skewer inserted comes out clean.
5. Make the glaze:
   
   Mix icing sugar with a little lemon juice to form a pourable glaze. Drizzle over the cooled cake.

Tips & Variations

Tip: For a poppy seed twist, add 1 tablespoon of poppy seeds to the batter.

• Substitute soy milk with almond or oat milk.
• Swap lemon for orange for a different citrus flavor.
• Enjoy with a scoop of Vegan Soft Serve Recipe: Creamy, Easy, and Delicious Idea.

Nutrition Facts

Serving Suggestions

• Serve with fresh berries and a dollop of coconut yogurt.
• Perfect for afternoon tea or as a lunchbox treat.
• Try pairing with other vegan bakes, like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Vegan Peanut Butter Cookies

Ingredients

• 200g crunchy peanut butter
• 100g light brown sugar
• 60ml plant-based milk (almond or oat)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of sea salt

Equipment

• Baking tray
• Parchment paper
• Mixing bowl
• Fork
• Cooling rack

Instructions

1. Preheat oven:
   
   Preheat your oven to 180°C (160°C fan) or 350°F. Line a baking tray with parchment.
2. Mix ingredients:
   
   In a bowl, combine peanut butter, brown sugar, plant milk, vanilla, baking soda, and salt. Mix until a thick dough forms.
3. Shape the cookies:
   
   Roll tablespoon-sized balls of dough and place them on the tray. Flatten each with a fork to create a criss-cross pattern.
4. Bake:
   
   Bake for 10-12 minutes until golden at the edges. Cool on the tray for 5 minutes, then transfer to a rack.

Tips & Variations

Tip: Stir in 50g vegan chocolate chips or chopped peanuts for extra crunch.

• Use smooth peanut butter for a softer cookie.
• Swap peanut butter for almond or cashew butter for a different flavor profile.
• Sprinkle with a pinch of flaky sea salt before baking for a gourmet touch.

Nutrition Facts

Serving Suggestions

• Sandwich two cookies with vegan chocolate spread for a decadent treat.
• Serve warm with a glass of plant-based milk.
• Pack for picnics or as a sweet lunchbox snack.

Vegan Mango Coconut Sorbet

Ingredients

• 2 large ripe mangoes, peeled and cubed
• 200ml coconut milk (full fat)
• 2 tbsp maple syrup
• 1 tbsp lime juice

Equipment

• Blender or food processor
• Freezer-safe container
• Spoon or ice cream scoop

Instructions

1. Blend the ingredients:
   
   Add mango cubes, coconut milk, maple syrup, and lime juice to a blender. Blend until very smooth.
2. Freeze:
   
   Pour mixture into a freezer-safe container. Freeze for 4-5 hours, stirring every hour to break up ice crystals.
3. Serve:
   
   Let the sorbet sit at room temperature for 5-10 minutes before scooping. Serve in bowls or cones.

Tips & Variations

Tip: For a tropical twist, add a handful of pineapple chunks before blending.

• Swap mango for strawberries or peaches.
• Use light coconut milk for a lower-fat version.
• Top with toasted coconut flakes for texture.

Nutrition Facts

Serving Suggestions

• Serve in a chilled bowl with fresh mint leaves.
• Layer with granola and fruit for a breakfast parfait.
• Pair with a slice of Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a summer dessert duo.

Vegan Sticky Toffee Pudding

Ingredients

• 200g dates (pitted and chopped)
• 200ml boiling water
• 1 tsp baking soda
• 75g vegan butter
• 75g light brown sugar
• 100ml oat milk
• 150g self-raising flour
• 1 tsp vanilla extract
• For the sauce: 100g vegan butter, 100g light brown sugar, 80ml coconut cream

Equipment

• Small saucepan
• Baking dish
• Mixing bowl
• Whisk
• Measuring jug

Instructions

1. Soak the dates:
   
   Place chopped dates in a bowl, cover with boiling water, and stir in baking soda. Let sit for 10 minutes to soften.
2. Prepare the batter:
   
   In another bowl, cream together vegan butter and brown sugar. Add oat milk and vanilla, then stir in the soaked dates and their liquid.
3. Add flour:
   
   Fold in self-raising flour until just combined.
4. Bake:
   
   Pour into a greased small baking dish and bake at 180°C (160°C fan) or 350°F for 30-35 minutes until set.
5. Make the sauce:
   
   In a saucepan, melt vegan butter with brown sugar, add coconut cream, and simmer for 3-4 minutes until thickened.
6. Serve:
   
   Pour warm sauce over the pudding and serve immediately.

Tips & Variations

Tip: Add a tablespoon of dark rum to the sauce for a grown-up twist.

• Replace oat milk with any plant-based milk you like.
• Add chopped pecans or walnuts for texture.
• Use the leftover dates in Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Nutrition Facts

Serving Suggestions

• Pair with a scoop of vegan vanilla ice cream.
• Serve with a sprinkle of toasted pecans or walnuts.
• Perfect for cozy autumn dinners or festive gatherings.

Tips & Variations (General)

• Batch Cooking: Most of these recipes can be doubled or tripled for parties.
• Make Ahead: Prepare mousses and cakes the day before; cookies keep well in an airtight container for up to a week.
• Allergy-Friendly: Swap nuts for seeds and use gluten-free flours as needed.

“Vegan desserts can be just as indulgent and creative as traditional ones. Play with spices, extracts, and toppings to make each recipe your own!”

Looking for more easy vegan meal inspiration? Don’t miss these favorites: Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Nutrition Facts (Comparative Table)

Serving Suggestions (General)

• Mix and match desserts for a vegan dessert platter at your next party.
• Pair with herbal teas or vegan lattes for a cozy treat.
• Decorate with edible flowers or fresh herbs for a show-stopping look.

Conclusion

Vegan desserts have truly come into their own, and the BBC Good Food vegan dessert recipes are a testament to how simple, satisfying, and creative plant-based baking can be. Whether you’re making a rich chocolate mousse for a dinner party, baking a tangy lemon drizzle cake for afternoon tea, or whipping up peanut butter cookies for a lunchbox treat, you never have to compromise on flavor or texture.

With these easy-to-follow recipes and helpful tips, you can enjoy all your favorite sweets in a compassionate, cruelty-free way. Don’t be afraid to experiment—vegan baking is all about having fun and discovering new tastes.

For even more vegan inspiration, explore our Vegan Caviar Recipe: Easy, Tasty, and Luxurious Guide and other delicious plant-based dishes. Happy baking!

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