If you’ve ever been enchanted by the flaky, buttery goodness of a traditional Danish pastry but follow a vegan lifestyle, you’re in for a real treat. This vegan Danish recipe offers all the indulgence and mouthwatering layers of the classic dessert, completely plant-based and free from animal products.
Whether you’re a seasoned vegan baker or just exploring cruelty-free baking, this recipe is approachable, rewarding, and absolutely delicious. Imagine golden, crisp, and tender pastry dough enveloping a luscious vegan cream cheese filling or your favorite fruit jam, finished with a light drizzle of icing.
It’s perfect for breakfast, brunch, or a special occasion treat.
Not only does this recipe satisfy your sweet tooth, but it also teaches you how to work with vegan butter alternatives and create that signature Danish texture. Plus, you’ll find helpful tips on customizing fillings and toppings to suit your taste buds.
Ready to elevate your baking game and impress friends and family? Let’s dive into making these irresistible vegan Danishes!
Why You’ll Love This Recipe
This vegan Danish recipe is a fantastic way to enjoy a beloved pastry without compromising your dietary choices. Using vegan butter and plant-based dairy substitutes, the dough achieves the perfect flakiness and softness that traditional Danishes are known for.
It’s incredibly versatile — you can fill it with anything from vegan cream cheese to fresh fruit preserves or even chocolate spread. The steps are straightforward, and the result feels like a bakery-level masterpiece right from your own kitchen.
Plus, it’s a great way to practice laminated dough techniques in a vegan context, making it a fun and educational baking project. Whether you want a cozy weekend bake or a crowd-pleasing brunch addition, this recipe fits the bill.
Ingredients
- 3 ½ cups (440g) all-purpose flour, plus extra for dusting
- 1 cup (240ml) unsweetened almond milk or other plant milk, warmed
- ¼ cup (50g) granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- ½ tsp salt
- 1 cup (225g) vegan butter, cold and cubed
- 1 tsp vanilla extract
- For the filling: 1 cup vegan cream cheese or store-bought or homemade
- ½ cup powdered sugar
- 2 tbsp lemon juice
- ½ cup fruit jam (apricot, raspberry, or your favorite)
- For the icing: 1 cup powdered sugar mixed with 2-3 tbsp almond milk
Equipment
- Mixing bowls (various sizes)
- Stand mixer with dough hook attachment (optional but helpful)
- Rolling pin
- Baking sheet lined with parchment paper
- Sharp knife or pizza cutter
- Pastry brush
- Wire rack for cooling
- Small bowl for icing
Instructions
- Activate the yeast: In a small bowl, combine warm almond milk (about 110°F/43°C) with yeast and 1 tablespoon sugar. Stir gently and let it sit for 5-10 minutes until foamy.
- Make the dough: In a large mixing bowl or stand mixer, combine flour, remaining sugar, and salt. Add the activated yeast mixture and vanilla extract. Mix until a rough dough forms.
- Knead the dough: Knead the dough by hand or with a stand mixer for 8-10 minutes until smooth and elastic. Shape into a ball, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare the vegan butter block: While dough is rising, place cold vegan butter between two sheets of parchment paper. Using a rolling pin, pound and roll it into a 7×7 inch square. Chill in the fridge if it softens too much.
- Laminate the dough: Once the dough has risen, roll it out on a lightly floured surface into a 14×14 inch square. Place the butter block diagonally in the center of the dough square. Fold the corners of the dough over the butter so it’s fully enclosed.
- Roll and fold: Roll the dough into a 20×10 inch rectangle. Fold the dough into thirds like a letter. Wrap in plastic wrap and chill for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough after each fold.
- Shape the Danishes: Roll out the dough to about ¼ inch thick. Cut into 4×4 inch squares. Place a spoonful of vegan cream cheese filling in the center, add a teaspoon of fruit jam on top. Fold the corners toward the center or create a classic Danish shape by folding edges partially.
- Final rise: Place the shaped Danishes on the baking sheet lined with parchment. Cover loosely with a cloth and let rise for 30-45 minutes until puffy.
- Bake: Preheat oven to 375°F (190°C). Brush Danishes lightly with almond milk or melted vegan butter. Bake for 20-25 minutes until golden and flaky.
- Prepare icing and finish: Mix powdered sugar with almond milk until smooth. Drizzle over warm Danishes once cooled slightly. Serve fresh and enjoy!
Tips & Variations
Tip: Keeping the vegan butter cold during lamination is key to achieving those beautiful flaky layers. If it softens, pop it back in the fridge before proceeding.
Variation: Swap out the fruit jam for fresh sliced berries or a cinnamon sugar mixture for different flavor profiles. You can also try adding chopped nuts or vegan chocolate chips to the filling for extra indulgence.
For a completely nut-free version, use soy or oat milk instead of almond milk, and choose soy-based vegan butter alternatives.
Practice patience during the folding and chilling steps — this is what builds the delicious layers typical of Danish pastries.
Nutrition Facts
| Nutrient | Per Danish (approx.) |
|---|---|
| Calories | 320 kcal |
| Fat | 18g (mostly from vegan butter) |
| Carbohydrates | 35g |
| Protein | 4g |
| Sugar | 10g |
| Fiber | 1g |
Serving Suggestions
These vegan Danishes are perfect served with a cup of steaming coffee or a delicate tea for an elegant breakfast or brunch. You can also create a dessert platter with a variety of fillings and toppings to delight guests.
For a festive touch, garnish with fresh berries or a sprinkle of powdered sugar. Try pairing them with other plant-based breakfast favorites such as Vegan Bread Machine Recipe for Soft, Delicious Loaves or a creamy spread like the Garden Vegetable Cream Cheese Recipe for Fresh Spreads.
Conclusion
Making vegan Danishes at home is a rewarding experience that combines the joy of baking with mindful, plant-based eating. This recipe proves that you don’t need traditional butter or dairy to enjoy flaky, flavorful pastries that rival those from any bakery.
With simple ingredients, a bit of technique, and some patience, you’ll have a batch of irresistible treats perfect for sharing or savoring solo.
Whether you’re a longtime vegan or simply exploring new recipes, this vegan Danish offers a delicious gateway into the world of laminated dough pastries. Don’t forget to bookmark this recipe and experiment with various fillings and toppings to keep your baked goods exciting and fresh.
For more plant-based inspiration, explore other fantastic recipes like Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious. Happy baking!
📖 Recipe Card: Vegan Danish Recipe
Description: A flaky and buttery vegan Danish pastry filled with fruit jam. Perfect for breakfast or a sweet snack.
Prep Time: PT20M
Cook Time: PT25M
Total Time: PT45M
Servings: 8 servings
Ingredients
- 2 1/4 tsp active dry yeast
- 1/4 cup warm almond milk
- 1/2 cup vegan butter, cold and cubed
- 1/4 cup sugar
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup vegan cream cheese
- 1/4 cup fruit jam (e.g., raspberry or apricot)
- 1 tsp vanilla extract
- 1 tbsp maple syrup (for glaze)
Instructions
- Dissolve yeast in warm almond milk and let sit for 5 minutes.
- Mix flour, sugar, and salt in a bowl.
- Cut in cold vegan butter until mixture resembles coarse crumbs.
- Add yeast mixture and vanilla extract; knead into a dough.
- Let dough rise for 1 hour until doubled.
- Roll dough into a rectangle and spread vegan cream cheese evenly.
- Cut dough into squares and add a teaspoon of fruit jam in the center.
- Fold corners of each square to the center and press gently.
- Place pastries on a baking sheet and let rise for 20 minutes.
- Bake at 375°F (190°C) for 20-25 minutes until golden brown.
- Brush with maple syrup glaze and cool before serving.
Nutrition: Calories: 250 kcal | Protein: 3 g | Fat: 12 g | Carbs: 30 g
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