30 Vegan French Pastry Recipes That Impress

This craving for classic French pastries meets my plant based life. I made this post because I want to show that dairy and eggs are not needed to get flaky layers and rich flavor. Here is why this matters. You can bake them at home and still impress friends.

If you love bakery treats and you care about animals, this is for you. If you cook for vegans, people with dairy allergies, or just curious bakers, you belong here.

You will get 30 vegan French pastry recipes that cover croissants, macarons, tarts, and more. These recipes keep things simple and fun. You’ll find tips on vegan butter, aquafaba, and how to get those flaky layers.

This collection is built for home bakers. You’ll learn how to layer, shape, and bake these pastries at home. Each recipe includes clear steps, ready to use ingredient lists, and swap ideas.

These treats taste like the real thing. Crispy, airy layers and silky fillings make you smile. Perfect for weekend breakfasts, parties, or a special dessert.

Real talk about limits is part of cooking. Some ingredients can be hard to find in every store. If you can’t find vegan butter or almond milk, I suggest swaps. I call out substitutes so you can still cook.

Ready to bake? Grab your apron, pick a recipe, and start today. The kitchen will fill with warm scents and happy moments. Share your results and keep exploring this vegan French pastry world.

1. Flaky Vegan Croissants

Craving flaky croissants that fit a vegan diet? You can make them at home. This recipe uses coconut oil for a butter-like feel and a few folds to build delicate layers. The result is a light, crisp pastry that pairs with jam, coffee, or almond paste. It takes time, but the steps stay clear and simple.

Overview: Servings: 12 | Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 3 hours | Calories: 210 each

Nutrition Info: Calories: 210 | Fat: 12g | Carbs: 20g | Protein: 3g | Fiber: 1g

Ingredients:

– 4 cups all-purpose flour

– 1/4 cup coconut oil, melted

– 1/4 cup almond milk

– 1/4 cup maple syrup

– 1 packet instant yeast

– 1 tsp salt

Instructions:

1. In a bowl, mix the flour, yeast, and salt.

2. Whisk almond milk, melted coconut oil, and maple syrup. Add this to the flour mix.

3. Knead the dough about 10 minutes until smooth.

4. Let it rise for 2 hours.

5. Roll the dough, fold in thirds, and repeat to create layers. Cut into triangles and shape into croissants.

6. Bake at 375°F for 25 minutes until golden.

Tips: Keep coconut oil soft for easy mixing. Try fillings like chocolate or almond paste for variety.

2. Vegan Chocolate Éclairs

You want a showy dessert that fits a vegan menu. These vegan chocolate éclairs do just that. They pair airy choux shells with a dairy-free pastry cream and a glossy chocolate top. They look like a fancy bakery treat, yet they’re surprisingly simple to make at home.

Here is why they work. You get a light, hollow shell that holds a creamy filling. The filling stays smooth with almond milk and a vegan pudding mix. A dark chocolate glaze finishes each éclair with a shiny finish and a satisfying snap.

– Crisp, airy shells from choux pastry

– Silky dairy-free filling that pipes easily

– Rich chocolate topping for a polished finish

Next steps. Ready to bake? Below you’ll find the complete recipe so you can make these vegan éclairs start to finish.

Ingredients

– 1 cup water

– 1/2 cup coconut oil

– 1 cup flour

– 1/4 cup almond milk

– 1/4 cup sugar

– 1/4 cup vegan vanilla pudding mix

– 1 cup dark chocolate chips

Instructions

1. In a saucepan, boil water and coconut oil together.

2. Stir in flour until a smooth dough forms.

3. Transfer dough to a piping bag and pipe long lines on a baking sheet.

4. Bake at 400°F for about 20 minutes until puffed and light.

5. For the filling, whisk almond milk with the pudding mix until thick and creamy, then pipe into cooled shells.

6. Melt the dark chocolate and drizzle over the tops. Let set before serving.

Tips

Keep the dough from getting too thick so the shells stay light. Chill the filled éclairs for a few hours for the best texture and flavor.

3. Vegan Fruit Tarts

Overview: Servings: 8 | Prep Time: 25 mins | Cook Time: 30 mins | Total Time: 1 hour | Calories: 180 each

Need a dessert that looks fancy but stays vegan? These fruit tarts do the trick. They glow on a plate with bright fruit and a creamy filling. The crust stays crisp and dairy-free, while the topping adds color and freshness. They’re perfect for a crowd and easy to tailor to what you have.

Nutrition Info: Calories: 180 | Fat: 9g | Carbs: 24g | Protein: 2g | Fiber: 3g

Ingredients:

– 1 1/2 cups almond flour

– 1/2 cup coconut flour

– 1/4 cup maple syrup

– 1/3 cup coconut oil, melted

– 1 cup coconut cream

– Assorted fresh fruits (berries, kiwi, mango)

Instructions:

1. In a bowl, mix almond flour, coconut flour, maple syrup, and melted coconut oil until a cohesive crust forms.

2. Press the crust into tart pans and bake at 350°F for 15 minutes, until lightly golden.

3. Beat coconut cream until fluffy and pipe it into the cooled tart shells.

4. Top with a colorful arrangement of fresh fruits for a beautiful finish.

Tips: Use fruits that are in season for the best flavor. A splash of lemon juice on the fruit helps keep colors bright and prevents browning.

Brighten up your dessert table with vegan fruit tarts! With a creamy filling and vibrant toppings, they’re the perfect indulgence that’s both fancy and plant-based. Impress your guests and savor the goodness!

4. Vegan Madeleines

You want a fast, tasty vegan treat that still feels special. These vegan madeleines give you a tiny shell cake with a soft, airy crumb. You can love them with lemon zest for brightness or with vanilla for a calmer note. They pair nicely with tea or coffee and are easy to bake on a busy afternoon.

Overview: Servings: 12 | Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Calories: 100 each

These little cakes stay light and tender. The lemon adds a clean zing without stealing the show.

Nutrition Info: Calories: 100 | Fat: 3g | Carbs: 17g | Protein: 2g | Fiber: 1g

Ingredients:

– 1 cup all-purpose flour

– 1/2 cup almond milk

– 1/4 cup coconut oil, melted

– 1/2 cup sugar

– 1 tsp baking powder

– Zest of 1 lemon

Instructions:

1. Preheat oven to 350°F. Lightly grease madeleine pans.

2. In a bowl, whisk together flour, baking powder, and sugar.

3. In another bowl, whisk almond milk, melted coconut oil, and lemon zest.

4. Pour the wet mix into the dry mix and stir just until combined. Do not overmix.

5. Spoon batter into molds halfway. Bake 12–15 minutes, until the edges turn golden and a tester comes out clean.

Tips: For extra shine, dust with a pinch of powdered sugar before serving. If you like a stronger lemon note, add a few drops of lemon juice to the wet mix.

5. Vegan Cream Puffs

Looking for a dairy-free dessert that still feels special? These vegan cream puffs are light and airy. They bake into a crisp shell that holds a rich coconut cream. You can serve them plain or dust with sugar for a simple, restaurant-worthy finish.

Ingredients:

– 1/2 cup water

– 1/4 cup coconut oil

– 1 cup all-purpose flour

– 1/4 tsp salt

– 1 cup coconut cream

– 1/4 cup sugar

Instructions:

1. In a pot, mix water, coconut oil, and 1/4 cup sugar. Bring to a boil.

2. Remove from heat and stir in flour and salt until a smooth dough forms.

3. Let the dough cool briefly, then pipe rounds onto a parchment-lined baking sheet.

4. Bake at 400°F for about 30 minutes, until puffed and lightly golden.

5. Cool the shells completely on a rack.

6. In a bowl, whip coconut cream with 1/4 cup sugar until light and fluffy.

7. Cut a small hole in each puff or make a slit, then pipe or spoon the filling inside. Dust with a pinch of sugar if you like.

Tips:

– Make sure the puffs are fully cool before filling to keep the shells crisp.

– Try flavored fillings like vanilla, cocoa, or citrus zest for variety.

Indulge in the elegance of vegan French pastry recipes! These light and airy vegan cream puffs prove that dairy-free desserts can be just as delightful and impressive for any special occasion.

6. Vegan Meringue Cookies

If you want a light, sweet bite with no eggs, these vegan meringue cookies fit the bill. They turn aquafaba into crisp shells with a soft, chewy center. They look fancy but are simple to make. You can enjoy them solo or use them to top desserts.

Aquafaba is your secret weapon. Whip it with a pinch of cream of tartar until stiff peaks form. Then add powdered sugar slowly so the mix stays glossy and smooth. Pipe small dollops on a parchment-lined sheet and bake slowly for a crisp, airy bite.

These cookies are delicate and easy to love. They store well in a tin and stay crisp for days. Try them as a pretty garnish for cakes, puddings, or hot drinks.

Nutrition Info: Calories: 30 per cookie | Fat: 0g | Carbs: 7g | Protein: 0g | Fiber: 0g

Ingredients:

– 1/2 cup aquafaba

– 1/4 tsp cream of tartar

– 1 cup powdered sugar

Instructions:

1. Preheat oven to 200°F (93°C) and line a baking sheet with parchment.

2. In a clean, dry bowl, beat aquafaba with cream of tartar until stiff peaks form.

3. Gradually beat in powdered sugar until the mixture is glossy and holds shape.

4. Transfer to a piping bag and pipe small cookies or fun shapes onto the sheet.

5. Bake for 60 minutes. Turn off the oven and let the cookies cool inside.

Tips:

– Make sure your bowl and whisk are completely clean and dry for best results.

– For extra flavor, whisk in a drop of vanilla extract or a pinch of cocoa powder.

– If the mixture looks runny, whip a little longer before piping.

7. Vegan Galette

Want a dessert that looks like a bakery treat but is easy to make? A vegan galette fits. It frames fresh fruit in a flaky crust without dairy. This free form tart is forgiving and beautiful on the table. You can swap in different fruits as the seasons change.

Here is the full recipe you can follow.

Ingredients:

– 2 cups all-purpose flour

– 1/2 cup solid coconut oil

– 1/4 cup sugar

– 1/4 cup almond milk

– 1/4 teaspoon salt (optional)

– 3 cups mixed seasonal fruit (apples, berries, peaches, plums)

Instructions:

1. In a bowl, you stir flour, sugar, and salt until well mixed.

2. You cut in the coconut oil with a fork until the mix looks like coarse crumbs.

3. You drizzle in almond milk, a little at a time, until a soft dough forms. Then you chill it 30 minutes.

4. You roll the dough into a circle about 12 inches across. Place it on a parchment-lined baking sheet.

5. You pile fruit in the center, leaving a 2-inch border. You fold the crust over the fruit.

6. You bake at 375°F for 40 minutes, until the crust is golden and the fruit bubbles. Let it cool 10 minutes before slicing.

Tips:

– For extra warmth, dust with cinnamon or nutmeg before baking.

– Serve with dairy-free vanilla ice cream if you like.

8. Vegan Panna Cotta

You want a dairy-free dessert that feels like a treat. Vegan panna cotta made with coconut milk is creamy and elegant. It fits a fancy dinner or a casual celebration just the same. You can switch flavors with vanilla, espresso, or fresh fruit to make it look as good as it tastes.

Next steps.

Ingredients:

– 2 cups coconut milk

– 1/2 cup agave syrup

– 1 tsp vanilla extract

– 2 tsp agar-agar powder

Instructions:

1. In a saucepan, heat coconut milk, agave syrup, and vanilla until warm.

2. Sprinkle agar-agar over the mix and whisk until it dissolves completely.

3. Bring to a gentle simmer and whisk for 2 minutes.

4. Pour the mixture into small glasses or molds.

5. Refrigerate for at least 3 hours until set.

6. Top with a fruit coulis or fresh berries before serving.

Tips:

– For a silkier cake, use full-fat coconut milk and a pinch of salt.

– Try citrus zest, coffee, or berry puree to change the flavor.

– If it won’t set, whisk in a little more agar-agar and reheat briefly before chilling.

9. Vegan Tarte Tatin

You want a dessert that feels fancy but stays vegan and easy to make. This Vegan Tarte Tatin uses caramel apples and flaky puff pastry to wow guests. It comes out warm, sweet, and a little rustic in the best way. Here is why this works for you: it needs few tools, simple steps, and a big payoff.

Next steps give you the full plan, with exact ingredients and instructions.

Ingredients:

– 4 apples, peeled and sliced

– 1/2 cup coconut sugar

– 1/4 cup vegan butter

– 1 sheet vegan puff pastry

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a 9-inch ovenproof skillet, melt vegan butter with coconut sugar until bubbling and caramel colored.

3. Arrange apple slices in a tight, overlapping circle; cook about 10 minutes, turning once.

4. Drape puff pastry over the apples, tucking edges down the sides.

5. Bake 25-30 minutes until the pastry is deep golden and crisp.

6. Let the tart rest 5 minutes, then invert onto a serving plate.

Tips: For a tangy balance, use Granny Smith apples. Serve warm with vegan vanilla ice cream or a dollop of whipped coconut cream.

10. Vegan Profiteroles

You’re after a crowd-pleasing vegan dessert that feels fancy but stays simple. Vegan profiteroles give you light choux puffs, a velvet coconut cream, and a glossy chocolate drizzle. They look like a big kitchen win on your table and they work great for celebrations or weekend treats. You can make most of it ahead, chill the shells, and pull it together in minutes when guests arrive.

Ingredients:

– 1 cup water

– 1/4 cup coconut oil

– 1 cup all-purpose flour

– 1/4 tsp salt

– 1 cup coconut cream, whipped

– 1/2 cup dark chocolate, melted for drizzle

Instructions:

1. Preheat the oven to 400°F (205°C) and line a baking sheet.

2. In a small pot, bring water and coconut oil to a boil.

3. Remove from heat, add flour and salt, and stir until a smooth dough forms.

4. Transfer the dough to a piping bag or use a spoon to place small mounds on the sheet.

5. Bake about 25 minutes until puffed and light golden.

6. Let the shells cool completely on a rack.

7. Cut a tiny opening in the bottom of each puff and fill with whipped coconut cream using a piping bag.

8. Drizzle melted chocolate over the tops and set briefly to glossy finish.

Tips:

– Bake until the puffs sound hollow and feel dry inside for best texture.

– Chill the filled profiteroles to help the filling set and flavors meld.

– If you lack a piping bag, snip a corner of a plastic bag to fill easily.

11. Vegan Almond Croissants

You want a vegan almond croissant that feels special but is easy to make. This flaky pastry hides almond paste and finishes with a light crunch on top. It pairs with coffee or tea and works for weekend brunch or a sweet breakfast. Here’s a simple method you can trust for weekend mornings or quick weekday days.

Ingredients

– 4 cups all-purpose flour

– 1/4 cup sugar

– 1 packet instant yeast

– 1 cup almond milk

– 1/2 cup almond paste

– 1/4 cup slivered almonds

Instructions

1. In a large bowl, mix flour, sugar, yeast, and almond milk until a rough dough forms.

2. Knead the dough for 8–10 minutes until smooth, then let it rise in a warm spot for 60 minutes.

3. Roll the dough into a rectangle, spread almond paste, roll it up, and cut into triangles; shape into crescents.

4. Place on a baking sheet, brush with almond milk, top with slivered almonds, and bake at 375°F for 25 minutes or until golden.

Tips

– Rest the dough a bit longer for easier layering and a lighter bite.

– Brush with almond milk before baking for a shiny, golden crust.

12. Vegan Chocolate Tart

Overview: Servings: 10 | Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hour | Calories: 320 each

You want a dessert that looks fancy and tastes rich. This vegan chocolate tart gives you a glossy, silky filling and a crust that stays crisp. It fits a party, a date night, or a simple weeknight treat. Best of all, it uses pantry staples and comes together in about an hour.

Here is the complete recipe you can follow.

Ingredients:

– Crust:

– 1 1/2 cups almond flour

– 1/4 cup cocoa powder

– 1/2 cup coconut oil, melted

– 1/4 cup maple syrup

– Filling:

– 1 cup dark chocolate chips

– 1/4 cup almond milk

Instructions:

1) Preheat oven to 350°F.

2) In a bowl, mix almond flour, cocoa powder, melted coconut oil, and maple syrup until a sandy dough forms.

3) Press crust into a tart pan. Bake for 10 minutes.

4) Melt the chocolate chips and whisk in almond milk until smooth and shiny.

5) Pour filling into the crust. Chill in the fridge until set, about 2 hours.

Tips: For a deeper flavor, stir in a pinch of espresso powder. Serve with fresh berries for a bright contrast.

13. Vegan Lemon Tart

You want a citrus dessert that looks fancy but stays vegan and simple. This vegan lemon tart gives a crisp crust and a bright filling without dairy. The crust tastes subtly buttery thanks to coconut oil, while the lemon center stays creamy and tangy. Here is why it works and the full steps follow.

Ingredients:

– For the crust

– 1 1/2 cups all-purpose flour

– 1/2 cup coconut oil

– 1/4 cup powdered sugar

– For the filling

– 1 cup lemon juice

– 1/2 cup coconut cream

– 1/2 cup agave syrup

Instructions:

1. Preheat oven to 350°F.

2. In a bowl, mix flour, coconut oil, and powdered sugar until a crumbly dough forms.

3. Press the dough evenly into a tart pan and bake for 15 minutes.

4. Whisk lemon juice, coconut cream, and agave syrup until smooth.

5. Pour the filling into the warm crust and bake for another 15 minutes.

6. Chill the tart until set, then slice and serve.

Tips: Use organic lemons for the sharpest flavor. Add a touch of lemon zest on top or a few fresh mint leaves for a refined finish.

Nutrition Info: Per serving: Calories 220 | Fat 10g | Carbs 32g | Protein 2g | Fiber 1g

14. Vegan Poppy Seed Cake

Overview

If you want a light vegan cake that still tastes special, this poppy seed cake fits the bill. It stays tender and moist, ideal for tea time or a small celebration. Tiny poppy seeds add a subtle crunch and a gentle nutty note that keeps every bite comforting. Use everyday pantry ingredients, and finish with a lemon drizzle or a cloud of dairy-free cream if you like.

Complete recipe details

Ingredients

– 2 cups all-purpose flour

– 1/4 cup poppy seeds

– 1 cup almond milk

– 1/2 cup sugar

– 1/4 cup coconut oil, melted

– 1 tsp baking powder

Instructions

1. Preheat your oven to 350°F and grease a cake pan.

2. In a bowl, mix flour, sugar, baking powder, and poppy seeds.

3. Add almond milk and melted coconut oil, stirring until the batter is smooth.

4. Pour into the prepared pan and bake for 35 minutes, until a toothpick comes out clean.

Tips

– Try a light lemon drizzle to brighten the flavor. A dollop of vegan whipped cream makes it feel extra special.

15. Vegan Cheesecake

If you want a creamy vegan cheesecake that tastes rich and looks impressive, you found it. This dessert uses soaked cashews for silkiness and an almond crust for crunch. It fits dairy-free and plant-based meals, yet it feels festive. Top with fruit, berry sauce, or a chocolate drizzle for the wow factor.

Complete ingredients:

– 1 1/2 cups cashews, soaked for at least 4 hours or overnight

– 1/2 cup coconut cream

– 1/4 cup maple syrup

– 1/4 cup lemon juice

– 1 cup almond crust (made with almond flour and dates)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.

2. Blend soaked cashews, coconut cream, maple syrup, and lemon juice until very smooth.

3. Press the almond crust into the bottom of the pan to form an even base.

4. Pour the filling over the crust and bake for 60 minutes.

5. Let it cool, then refrigerate for at least 3 hours before slicing.

Tips:

– Top with fresh berries or a fruit compote.

– Add 1 teaspoon vanilla or a touch of cocoa for a different flavor.

16. Vegan Cinnamon Rolls

Craving cinnamon rolls that fit a vegan diet? You want soft centers, bold spice, and a sweetness you can taste in every bite. This version is easy, uses everyday ingredients, and makes a bakery-like treat you can feel good about. You get warm rolls, a gentle lift from rising dough, and a cozy scent that fills your kitchen.

Here is why these work. The dough stays tender with almond milk and a touch of coconut oil. Cinnamon swirls bring depth, while a light glaze finishes each roll with just the right shine.

Overview: Servings: 12 | Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 2 hours | Calories: 250 each

Nutrition Info: Calories: 250 | Fat: 9g | Carbs: 40g | Protein: 5g | Fiber: 2g

Ingredients:

– 3 cups all-purpose flour

– 1/2 cup almond milk

– 1/4 cup coconut oil

– 1/4 cup brown sugar

– 1 tbsp cinnamon

Instructions:

1. In a bowl, mix flour, yeast, and brown sugar.

2. Warm almond milk and melted coconut oil, then blend with the dry ingredients.

3. Knead the dough and let it rise for about 1 hour.

4. Roll out the dough, sprinkle with cinnamon-sugar, then roll into a log.

5. Slice the log and bake at 350°F for 25 minutes.

Tips: Add raisins or chopped nuts for extra texture. Drizzle with icing made from powdered sugar and almond milk for a pretty finish.

Indulge your cravings with these vegan cinnamon rolls! Soft, sweet, and spiced just right, they’re perfect for any occasion—and a warm kitchen aroma is just the cherry on top!

17. Vegan Berry Galette

You want a dessert that is simple, plant-based, and sure to impress. A vegan berry galette fits. Its flaky crust and bright berry filling bring the taste of summer to your table. Use whatever berries you have on hand, from strawberries to blueberries to raspberries.

Why it works

It feels special but is easy to make. The dough comes together quickly, and the filling needs almost no fuss. It’s flexible with seasonal berries, so you can improvise. The aroma of warm coconut oil and berries fills the kitchen as it bakes.

Complete recipe

Ingredients

– 2 cups mixed berries (strawberries, blueberries, raspberries)

– 1 cup all-purpose flour

– 1/4 cup coconut oil

– 1/4 cup sugar

– 1 tbsp cornstarch

– Optional: almond milk for brushing

Instructions

1. Preheat your oven to 375°F.

2. Toss berries with cornstarch and sugar in a bowl.

3. Mix flour, sugar, and coconut oil to form a rough dough.

4. Roll dough into a circle, pile filling in the center, and fold edges over.

5. Bake 40 minutes until the crust is golden brown.

6. Let the galette cool a few minutes before slicing.

Tips

– Brush the crust edges with almond milk for a shiny finish.

– Serve with coconut whipped cream or dairy-free vanilla ice cream.

– For gluten-free, use a 1:1 gluten-free flour blend. The crust may be crisper.

18. Vegan Dark Chocolate Mousse

Craving a rich chocolate dessert that fits a vegan diet? This vegan dark chocolate mousse hits the spot. It uses silken tofu to create a silky, dairy-free treat. It feels luxurious yet light, and it pairs perfectly with berries or nuts. You can prep ahead and chill it for a fancy finish.

Here is why it works: the tofu keeps the mousse smooth without heavy cream, while dark chocolate adds depth and shine.

Overview:

– Servings: 4

– Prep Time: 15 mins

– Cook Time: 5 mins

– Total Time: 2 hours

– Calories: 300 each

Nutrition Info: Calories: 300 | Fat: 20g | Carbs: 25g | Protein: 5g | Fiber: 2g

Recipe

Ingredients:

– 1 block silken tofu

– 1 cup dark chocolate chips

– 1/4 cup maple syrup

– Pinch of salt

Instructions:

1. Melt the chocolate slowly in a double boiler or in short bursts in the microwave, stirring until glossy.

2. Place the silken tofu, melted chocolate, maple syrup, and salt in a blender.

3. Blend until the mixture is completely smooth and shiny. Spoon into serving glasses.

4. Chill for at least 2 hours in the fridge to set.

Tips:

– Top with fresh berries or a cloud of coconut whipped cream.

– Taste and adjust sweetness by adding a small drizzle of maple if needed.

19. Vegan Raspberry Linzer Cookies

You want a pretty vegan treat for tea time or a thoughtful gift. These Vegan Raspberry Linzer Cookies fit the bill. The almond flour gives a warm, nutty bite without dairy. A light dusting of powdered sugar makes them look bakery-fresh.

These cookies are simple to make and hard to resist. Jam brightens every bite, and the sandwich style shows off a little peek of the fruit at the center. They travel well and stay nice in a cookie tin. Here is a reliable way to get the crisp edge and tender crumb you want.

Ingredients:

– 1 cup almond flour

– 1 cup all-purpose flour

– 1/2 cup coconut oil, melted

– 1/2 cup raspberry jam, thick

– 1/4 cup powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F. Line baking sheets with parchment.

2. In a bowl, whisk the flours with a pinch of salt if you like. Stir in the melted coconut oil until a cohesive dough forms.

3. Roll the dough between two sheets of parchment to about 1/4 inch thick. Cut out rounds; use a smaller cutter to make a window on half the rounds.

4. Spoon a small dab of jam onto the center of the solid rounds. Top with a window round to form a sandwich.

5. Bake 15 minutes, until the edges are lightly golden. Let the cookies cool on a rack, then dust the tops with powdered sugar.

Tips: Use jam that is thick enough to stay put. If the dough sticks, chill it for 15 minutes before cutting. You can swap in another berry jam to change the flavor with the seasons.

20. Vegan Coconut Macaroons

Overview

– Servings: 15

– Prep Time: 15 mins

– Cook Time: 20 mins

– Total Time: 35 mins

– Calories: 120 each

These vegan coconut macaroons give you a chewy, sweet bite with a light crunch on top. They fit any dessert table, from family meals to potlucks. The coconut shines through, with a touch of maple and the almond flour helping them stay tender and hold their shape. They bake fast and look nice on a platter.

Here is why this recipe works for you: simple ingredients, no eggs, and a texture that stays soft inside while turning golden outside. You can swap maple for agave if you like, and you can dip the bottoms in chocolate for a fancy finish.

Nutrition Info: Calories: 120 | Fat: 6g | Carbs: 15g | Protein: 2g | Fiber: 2g

Ingredients

– 2 1/2 cups shredded coconut

– 1/2 cup almond flour

– 1/4 cup maple syrup

– 1/4 cup coconut cream

Instructions

1. Preheat oven to 350°F (175°C).

2. Mix shredded coconut, almond flour, maple syrup, and coconut cream until everything sticks together.

3. Scoop small mounds and place on a parchment-lined baking sheet.

4. Bake 20 minutes, until the tops are lightly golden. Let them cool before you move them.

Tips

– Dip the bottoms in melted dark chocolate for a restaurant-like touch.

– Store in an airtight container. They stay fresh for several days at room temperature.

21. Vegan Choux Pastry

You want a vegan choux pastry that puffs big and holds fillings. This version uses simple pantry staples and a coconut oil base. It yields light, airy puffs that taste close to classic choux. Here is how to make them with a dairy-free twist and many filling options.

Overview: Servings: 12 | Prep Time: 25 mins | Cook Time: 30 mins | Total Time: 1 hour | Calories: 130 each

This vegan choux pastry stays crisp on the outside and soft inside. It forms the perfect base for éclairs, cream puffs, or little dessert bites.

Nutrition Info: Calories: 130 | Fat: 6g | Carbs: 17g | Protein: 2g | Fiber: 1g

Ingredients:

– 1 cup water

– 1/4 cup coconut oil

– 1 cup all-purpose flour

– 1/4 tsp salt

Instructions:

1. Preheat your oven to 400°F. Line a baking sheet with parchment.

2. In a saucepan, boil water and coconut oil together.

3. Remove from heat, add flour and salt, and stir until a smooth dough forms.

4. Return the pan to low heat and stir for about 1 minute to dry the dough a bit.

5. Transfer dough to a piping bag. Pipe rounds about 1 to 1.5 inches wide on the sheet.

6. Bake for 25–30 minutes until puffed and golden. Do not open the oven during baking.

7. Let puffs cool on a rack before filling.

Tips: Fill with whipped coconut cream or fruit mousse. For good rise, keep the oven closed while baking and use a dry dough. You can also poke a small hole in the side to vent steam if you worry about collapse.

Next steps: fill, frost, and serve. These puffs are versatile for every dairy-free dessert tray.

22. Vegan Nutella Tart

You’re after a crowd-pleasing vegan dessert that looks fancy and tastes rich. This Vegan Nutella Tart delivers a silky hazelnut chocolate filling in a crisp crust. It satisfies chocolate cravings and stays dairy-free. Here is why it works: hazelnuts add creaminess, cocoa deepens flavor, maple keeps the finish smooth, and a slice comes in at about 400 calories.

Ingredients:

– 1 1/2 cups hazelnuts

– 1/2 cup cocoa powder

– 1/2 cup maple syrup

– 1/4 cup coconut oil

– 1 pie crust (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F.

2. Blend hazelnuts in a food processor until smooth.

3. Add cocoa powder, maple syrup, and coconut oil, blending until creamy.

4. Pour into the pie crust and bake for 30 minutes.

5. Let cool before serving.

Tips:

– Top with crushed hazelnuts for texture.

– Serve with a scoop of dairy-free ice cream for a perfect pairing.

23. Vegan Passion Fruit Tart

You want a vegan dessert that feels fancy but is easy to make at home. This vegan passion fruit tart brings a tropical pop to your table. It balances bright tartness with gentle sweetness and a crisp, coconut-scented crust. You can make it ahead and serve it cold for a refreshing finish.

Ingredients:

– 1 1/2 cups all-purpose flour

– 1/2 cup coconut oil

– 1/2 cup powdered sugar

– 1 cup passion fruit pulp

– 1/4 cup coconut cream

Instructions:

1. Preheat oven to 350°F.

2. Mix flour, coconut oil, and powdered sugar until a crumbly dough forms.

3. Press into a tart pan and bake 15 minutes until lightly golden.

4. Blend passion fruit pulp with coconut cream until smooth.

5. Pour filling into crust and refrigerate for at least 2 hours until set.

Tips:

– Toasted coconut flakes on top add color and texture.

– Serve chilled for the best flavor and clean slices.

24. Vegan Caramel Tart

Craving a dairy-free caramel tart that still feels fancy? You want a dessert that’s simple, reliable, and crowd-friendly. This vegan caramel tart hits all three. It uses a date and almond crust with a rich coconut caramel that firms up in the fridge. Here is why it works: three easy parts, no eggs, and big flavor. Let’s break it down with the complete recipe.

Ingredients

– 1 cup dates, soaked

– 1/2 cup almond flour

– 1/4 cup coconut oil, melted

– 1/2 cup coconut cream

– 1/4 cup maple syrup

Instructions

1. Preheat oven to 350°F and prepare a tart pan.

2. Blend soaked dates, almond flour, and coconut oil until smooth for the crust. Press into the pan.

3. Blend coconut cream and maple syrup for the filling.

4. Pour filling into the crust and refrigerate until set, about 2 hours.

Tips

– Drizzle with melted dark chocolate before serving for a gourmet touch.

– Garnish with a pinch of sea salt for extra flavor.

Next steps: make this tart ahead for gatherings or store slices in the fridge for up to 3 days.

25. Vegan Spiced Chai Cakes

You want a vegan dessert that feels cozy and easy to bake. These vegan spiced chai cakes bring the warmth of chai tea into a light, tender treat that yields 12 muffins in about an hour. Chai spice, coconut sugar, and almond milk give a gentle sweetness with bright, comforting notes. Next steps are below.

Complete Recipe

Ingredients:

– 1 1/2 cups all-purpose flour

– 1/2 cup coconut sugar

– 1/2 cup almond milk

– 1/4 cup coconut oil, melted

– 2 tbsp chai spice blend

– Pinch of salt (optional)

Instructions:

1. Preheat oven to 350°F. Lightly grease a muffin pan.

2. In a bowl, whisk flour, coconut sugar, chai spice, and salt.

3. Stir in almond milk and melted coconut oil until the batter is smooth.

4. Spoon the batter into muffin cups and bake 25 minutes, or until a toothpick comes out clean. Let cool a bit before serving.

Tips: For extra flavor, drizzle a chai icing or dust with cinnamon. If you like a deeper sweetness, swap half of the coconut sugar for light brown sugar.

26. Vegan Funfetti Cake

You want a cake that looks festive and fits a vegan lifestyle. This Vegan Funfetti Cake checks that box. It’s light, fluffy, and loaded with rainbow sprinkles. Top it with a simple vegan buttercream for a bright party centerpiece.

Ingredients:

– 1 1/2 cups all-purpose flour

– 3/4 cup granulated sugar

– 1 cup almond milk

– 1/4 cup coconut oil, melted

– 1/2 cup rainbow sprinkles

Instructions:

1) Preheat your oven to 350°F. Grease two 8-inch round pans or line with parchment.

2) In a large bowl, whisk together flour and sugar. Add almond milk and mix until smooth.

3) Stir in the melted coconut oil and the sprinkles until evenly distributed.

4) Pour batter into the pans and bake about 30 minutes. A toothpick should come out clean.

5) Let the cakes cool completely on a rack. Frost with vegan buttercream if you like.

Vegan buttercream (quick option):

– 1/2 cup vegan butter, softened

– 2 cups powdered sugar

– 1–2 tablespoons almond milk

– 1/2 teaspoon vanilla extract

Beat the butter until smooth. Add powdered sugar gradually, then milk and vanilla. Beat until light and fluffy. Frost the cooled cake generously.

Tips:

– Use natural food coloring for extra vibrant sprinkles.

– Slice the cake into festive, party-ready pieces and serve.

27. Vegan Strawberry Shortcake

Overview: Servings: 6 | Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 1 hour

Craving a dairy-free vegan strawberry shortcake that still feels special? This vegan version pairs fluffy biscuits with ripe berries and a cloud of coconut cream. It’s bright, light, and easy to share on warm summer days. You can make this vegan strawberry shortcake with common pantry staples.

Ingredients:

– 2 cups all-purpose flour

– 1/4 cup coconut sugar

– 1/2 cup coconut cream

– 1 cup fresh strawberries

– 1/4 cup almond milk

Instructions:

1. Preheat oven to 375°F. Line a baking sheet.

2. In a bowl, mix flour and coconut sugar. Pour in almond milk and stir until a soft dough forms.

3. Turn dough onto a floured surface. Gently press to about 1 inch thick and cut into rounds.

4. Bake 12-15 minutes until edges are golden. Let biscuits cool slightly.

5. Slice biscuits. Layer with sliced strawberries and dollops of coconut cream.

Tips: Chill the coconut cream first for easier whipping. Use ripe berries for the best balance of sweet and tart. For a touch of aroma, add 1/2 teaspoon vanilla to the dough.

28. Vegan Pumpkin Pie

Fall is here and you want a vegan dessert that feels truly special, easy to pull together, and friendly to dairy-free guests. This Vegan Pumpkin Pie brings creamy pumpkin flavor to a classic crust, with a soft, bakery-like finish. The filling is smooth and warm, with pumpkin spice, coconut cream, and a touch of maple sweetness. Bake it, slice it, and share it with friends who adore cozy fall treats.

Here is the complete recipe you can make this weekend.

Ingredients:

– 1 1/2 cups pumpkin puree

– 1/2 cup coconut cream

– 1/4 cup maple syrup

– 1 tsp pumpkin spice

– 1 pie crust (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F.

2. In a bowl, whisk together pumpkin puree, coconut cream, maple syrup, and pumpkin spice until smooth.

3. Pour the filling into the crust. Bake for 45 minutes, until the edges set and the center still gives a gentle wobble.

4. Let the pie cool completely before slicing.

Tips: Serve with vegan whipped cream for extra creaminess. Top with toasted pecans for a pleasing crunch.

29. Vegan Chocolate Chip Cookies

You want cookies that taste like a classic but fit a vegan life. These vegan chocolate chip cookies are soft in the middle and chewy at the edges. They use almond flour for a gentle nut flavor and coconut sugar for a clean sweetness. You can mix them in minutes, bake in a blink, and share them with anyone, and next steps show you the full recipe.

Overview: Servings: 24 | Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 30 mins | Calories: 150 each

Nutrition Info: Calories: 150 | Fat: 7g | Carbs: 20g | Protein: 2g | Fiber: 1g

Ingredients:

– 1 cup almond flour

– 1 cup all-purpose flour

– 3/4 cup coconut sugar

– 1/4 cup coconut oil, melted

– 1 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a bowl, whisk together almond flour, all-purpose flour, and coconut sugar.

3. Stir in the melted coconut oil until a soft dough forms.

4. Fold in the dark chocolate chips.

5. Scoop dough onto the sheet, about 1.5 tablespoons per cookie. Bake 12 minutes. Let the cookies cool on the sheet for 5 minutes before moving.

Tips:

– Chill the dough for 30 minutes before baking for thicker cookies.

– Add chopped nuts for extra crunch or a pinch of sea salt for a salty-sweet contrast.

30. Vegan Maple Pecan Pie

Want a dessert that shines and stays vegan? This Vegan Maple Pecan Pie brings rich flavor with a simple, dairy-free approach. The filling blends maple syrup with coconut cream for a smooth, creamy bite. It suits family gatherings, holiday dinners, or a special night at home. It’s easy to make and always a crowd pleaser.

Ingredients:

– 1 1/2 cups pecans, chopped

– 1/2 cup maple syrup

– 1/4 cup coconut cream

– 1/4 cup brown sugar

– 1 pie crust (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F.

2. In a bowl, whisk maple syrup with coconut cream until smooth.

3. Add brown sugar and stir in chopped pecans.

4. Pour filling into the crust and bake for 45 minutes.

5. Let the pie cool completely before slicing.

Tips:

Toast the pecans first for a deeper, toasted flavor. If the crust edges brown too fast, cover them with foil and bake until the center is set. Serve slices with vanilla dairy-free ice cream or whipped topping for extra creaminess.

A slice of Vegan Maple Pecan Pie is not just dessert; it’s a celebration! With its creamy, rich flavors, this pie proves that vegan french pastry recipes can impress at any gathering.

Conclusion

Embracing vegan French pastry recipes offers a delectable journey into the world of plant-based indulgence. From flaky croissants to luscious tarts, each recipe showcases the versatility and creativity of baking without animal products.

These 30 vegan creations not only impress but also inspire a love for baking that’s compassionate and inclusive. So whether you’re a dedicated vegan or just looking to try something new, these recipes are sure to delight your taste buds and elevate your special occasions.

Frequently Asked Questions

What are some easy vegan French pastry recipes for beginners?

If you’re new to vegan French baking, start with simpler recipes like Vegan Chocolate Éclairs or Vegan Madeleines. These recipes require fewer steps and ingredients while still delivering delicious results. You’ll be amazed at how easy it can be to create impressive vegan desserts at home!

Don’t forget to read through the full instructions before starting to ensure you have everything you need.

Can I make vegan French pastries gluten-free?

Absolutely! Many vegan French pastry recipes can be adapted to be gluten-free. For example, you can substitute all-purpose flour with gluten-free flour blends in recipes like Vegan Galette or Vegan Chocolate Tart. Just be sure to check the specific flour’s properties and adjust liquid measurements as needed for the best results.

Experimenting with different flours can lead to tasty surprises!

What are the key ingredients for making vegan French pastries?

The beauty of vegan French pastry recipes lies in their simplicity. Key ingredients often include coconut oil (as a butter substitute), plant-based milk, and flours like all-purpose or almond flour. Ingredients like aquafaba (the liquid from canned chickpeas) can be used to create meringues or light textures.

Using high-quality ingredients will elevate your pastries, making them even more delightful!

How do I store vegan French pastries to keep them fresh?

To keep your vegan French pastries fresh, it’s best to store them in an airtight container at room temperature for short-term freshness. For longer storage, consider freezing them. Wrap each pastry tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, simply thaw them at room temperature or warm them up in the oven.

This way, you can enjoy your vegan desserts even days after baking!

Are there any vegan substitutes for common French pastry ingredients?

Certainly! In vegan French pastry recipes, you can replace traditional ingredients with plant-based alternatives. For butter, use coconut oil or vegan butter. Replace eggs with flaxseed meal mixed with water, or try silken tofu for creaminess in recipes like Vegan Cheesecake. These substitutions maintain the rich flavors and textures of classic pastries while keeping them entirely vegan!

Experimenting with these substitutes can lead to delightful discoveries.