18 Irresistible Vegan Desserts for Valentine’s Day to Cherish

You’re about to indulge in a million decadent desserts, but let’s start with 18 irresistible vegan options for Valentine’s Day. You’ll discover rich treats like chocolate lava cake and cheesecake. What’s the most tempting dessert for you?

Vegan Chocolate Lava Cake

Rich, gooey vegan chocolate lava cake for a decadent treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 2 tablespoons apple cider vinegar
• 1/4 cup chocolate chips

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, canola oil, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Melt the chocolate chips and fold them into the batter.
6. Pour the batter into 2 (6-ounce) ramekins.
7. Bake for 12-15 minutes or until the edges are set and the centers are still slightly jiggly.
8. Remove from the oven and let cool in the ramekins for 1 minute.
9. Run a knife around the edges to release the cakes and invert onto plates.
10. Serve immediately, with ice cream or whipped cream if desired.

Strawberry Shortcake Delight

Indulge in a classic vegan strawberry shortcake with sweet and tangy flavors.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup vegan butter, chilled
• 1/2 cup granulated sugar
• 1/2 cup unsweetened almond milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 cups sliced strawberries
• 1 cup vegan whipped cream

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add chilled vegan butter and use a pastry blender to work it into the dry ingredients.
4. Pour in almond milk and stir until the dough comes together.
5. Turn the dough onto a floured surface and gently knead a few times.
6. Roll the dough to about 1 inch thickness and cut into rounds.
7. Place the rounds on a baking sheet and bake for 18-20 minutes.
8. Split the shortcakes in half horizontally and spoon sliced strawberries over the bottom half.
9. Top with the top half of the shortcake and a dollop of vegan whipped cream.
10. Serve immediately and enjoy.

Cheesecake for Two

Indulge in a rich and creamy vegan cheesecake perfect for Valentine’s Day.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup maple syrup
• 1/2 cup vegan cream cheese
• 1/4 cup unsweetened almond milk
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 1/4 cup melted vegan butter

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix together the graham cracker crumbs and maple syrup.
3. Press the crumb mixture into the bottom of a 6-inch springform pan.
4. Bake the crust for 10 minutes, then set aside to cool.
5. In a blender or food processor, combine the vegan cream cheese, almond milk, lemon juice, and vanilla extract.
6. Blend the mixture until smooth and creamy.
7. In a separate bowl, mix together the granulated sugar and melted vegan butter.
8. Add the sugar mixture to the cream cheese mixture and blend until well combined.
9. Pour the cheesecake batter into the prepared pan over the crust.
10. Bake the cheesecake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
11. Allow the cheesecake to cool completely in the pan before serving.

Truffle Temptations

Rich, chocolatey truffles made with vegan chocolate and coconut cream.

Ingredients

• 1 cup vegan chocolate chips
• 1/2 cup coconut cream
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1/4 cup chopped nuts

Instructions

1. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments.
2. In a separate bowl, whisk together the coconut cream, maple syrup, and vanilla extract.
3. Combine the melted chocolate and coconut cream mixture, stirring until smooth.
4. Cover the mixture and refrigerate for at least 2 hours.
5. Use a melon baller or spoon to scoop out small balls of the mixture.
6. Roll each ball between your hands to shape into truffles.
7. Roll the truffles in cocoa powder or chopped nuts to coat.
8. Place the truffles on a baking sheet lined with parchment paper and refrigerate for an additional 30 minutes.
9. Serve the truffles chilled, garnished with fresh fruit or nuts if desired.

Raspberry Sorbet Romance

Indulge in a light and invigorating Raspberry Sorbet Romance this Valentine’s Day.

Ingredients

• 2 cups raspberries
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon lemon juice

Instructions

1. Rinse the raspberries and pick out any stems or debris.
2. In a blender or food processor, puree the raspberries until smooth.
3. In a medium saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves.
4. Bring the sugar mixture to a boil, then reduce the heat and simmer for 5 minutes.
5. Strain the raspberry puree through a fine-mesh sieve into the sugar mixture.
6. Add the lemon juice and stir to combine.
7. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours.
8. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
9. Once the sorbet is frozen and scoopable, serve immediately and enjoy.

Brownie Bliss

Rich, fudgy brownies perfect for Valentine’s Day.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup semisweet vegan chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, combine sugar, non-dairy milk, and canola oil.
4. Add the vanilla extract to the large bowl and stir to combine.
5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
6. Melt the chocolate chips and fold them into the batter.
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.

Vanilla Bean Crème Brûlée

Rich vanilla bean custard base topped with caramelized sugar.

Ingredients

• 1 cup non-dairy milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1/2 vanilla bean, split lengthwise
• 1/4 cup unsalted non-dairy butter, melted
• 1/4 cup granulated sugar, for caramelizing

Instructions

1. Preheat the oven to 300°F (150°C).
2. In a medium saucepan, whisk together non-dairy milk, granulated sugar, cornstarch, and salt.
3. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
4. Remove from heat and stir in vanilla extract and melted non-dairy butter.
5. Scrape the seeds from the vanilla bean and add to the mixture.
6. Strain the mixture into 4-6 ramekins or small baking dishes.
7. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
8. Bake for 25-30 minutes, or until set.
9. Remove from the water bath and let cool to room temperature.
10. Cover and refrigerate for at least 2 hours or overnight.
11. Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.
12. Caramelize the sugar with a kitchen torch or under the broiler.

Chocolate Dipped Strawberries

Indulge in romantic chocolate dipped strawberries for Valentine’s Day.

Ingredients

• 12 large strawberries
• 1 cup vegan chocolate chips
• 1 tablespoon shortening
• 1 tablespoon chopped nuts or sprinkles
• Fresh mint leaves

Instructions

1. Wash and dry the strawberries thoroughly.
2. Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments.
3. Stir the chocolate between each heating interval until smooth.
4. Dip each strawberry into the melted chocolate, coating about 3/4 of the strawberry.
5. Place the dipped strawberries on a parchment-lined baking sheet.
6. If using, sprinkle chopped nuts or sprinkles onto the wet chocolate.
7. Refrigerate the dipped strawberries for at least 30 minutes to set the chocolate.
8. Serve chilled and garnish with fresh mint leaves.

Lemon Bars With Love

Tangy and sweet lemon bars perfect for Valentine’s Day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 1/2 cup unsalted vegan butter, melted
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together the flour, granulated sugar, and confectioners’ sugar.
3. Add the melted vegan butter, lemon zest, and salt to the bowl and mix until a crust forms.
4. Press the crust mixture into the prepared baking dish.
5. Bake the crust for 20-25 minutes or until lightly golden.
6. In a large bowl, whisk together the lemon juice and vanilla extract.
7. Pour the lemon mixture over the baked crust and smooth the top.
8. Bake for an additional 20-25 minutes or until the filling is set.
9. Allow the bars to cool completely before cutting into squares and serving.

Red Velvet Cupcakes

Decadent red velvet cupcakes perfect for Valentine’s Day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons red food coloring
• 2 teaspoons vanilla extract
• 1 cup vegan cream cheese frosting

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together non-dairy milk, canola oil, red food coloring, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cupcakes to cool completely before frosting with vegan cream cheese frosting.

Coconut Cream Pie

Rich and creamy, this coconut cream pie is a perfect vegan Valentine’s Day dessert.

Ingredients

• 1 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 pie crust

Instructions

1. Preheat the oven to 350°F (180°C).
2. Bake the pie crust for 15-20 minutes or until lightly golden.
3. In a medium saucepan, whisk together coconut cream, maple syrup, and cornstarch.
4. Cook over medium heat, whisking constantly, until the mixture thickens.
5. Remove from heat and stir in coconut oil, vanilla extract, and salt.
6. Pour the coconut cream mixture into the baked pie crust.
7. Refrigerate for at least 2 hours before serving.

Chocolate Chia Pudding

Rich and creamy chocolate chia pudding for a vegan Valentine’s treat.

Ingredients

• 1/2 cup chia seeds
• 1 cup non-dairy milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons maple syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

1. In a small bowl, mix together chia seeds, non-dairy milk, cocoa powder, maple syrup, and salt.
2. Whisk until well combined and let it sit for 5-10 minutes to allow the chia seeds to absorb the liquid.
3. Stir in vanilla extract.
4. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.
5. Give the pudding a good stir before serving and top with desired fruits or nuts.

Rose Petal Panna Cotta

Delicate rose petal panna cotta for a romantic dessert.

Ingredients

• 1 cup non-dairy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup rose petal jam
• 1/4 cup agar agar powder
• 1 cup non-dairy milk
• Fresh rose petals for garnish

Instructions

1. In a small bowl, mix together the agar agar powder and a splash of non-dairy milk to make a paste.
2. In a medium saucepan, combine the non-dairy cream, sugar, and vanilla extract, and heat over medium heat, stirring occasionally.
3. Bring the mixture to a simmer and cook for 5 minutes, or until the sugar has dissolved.
4. Remove the saucepan from the heat and stir in the rose petal jam and agar agar paste.
5. Let the mixture cool slightly, then stir in the remaining non-dairy milk.
6. Pour the mixture into small individual serving cups or a large serving dish.
7. Refrigerate for at least 4 hours, or until set.
8. Just before serving, garnish with fresh rose petals.

Decadent Double Layer Cake

Rich, mocha-flavored cake perfect for Valentine’s Day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups vegan chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, canola oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Melt the vegan chocolate chips and fold into the cake batter.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
9. Once the cakes are cool, place one layer on a serving plate and spread a layer of frosting on top.
10. Place the second layer on top and frost the entire cake with the remaining frosting.

Cranberry Oatmeal Cookies

Sweet and tangy cookies perfect for Valentine’s Day.

Ingredients

• 1 cup rolled oats
• 1/2 cup cranberries
• 1/2 cup vegan butter
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg replacement
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, cream together vegan butter and sugars.
3. Add the egg replacement and vanilla extract, mixing well.
4. In a separate bowl, whisk together oats, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the cranberries.
7. Drop rounded tablespoonfuls of the dough onto a baking sheet.
8. Bake for 10-12 minutes or until lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes.
10. Transfer to a wire rack to cool completely.

Espresso Chocolate Chip Cookies

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

Ingredients

• 1 cup vegan butter
• 3/4 cup white granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons vanilla extract
• 2 teaspoons instant espresso powder
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semisweet vegan chocolate chips

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 vegan butter and sugars until light and fluffy.
4. Add vanilla extract and espresso powder, mixing until well combined.
5. Gradually mix in the flour mixture until just combined, being careful not to overmix.
6. Stir in chocolate chips.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake for 10-12 minutes or until edges are lightly golden brown.
9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pecan Pie Perfection

Rich, indulgent vegan pecan pie perfect for Valentine’s Day.

Ingredients

• 1 cup of pecans
• 1/2 cup of maple syrup
• 1/4 cup of coconut sugar
• 1/4 cup of vegan butter
• 2 tablespoons of cornstarch
• 2 teaspoons of vanilla extract
• 1/4 teaspoon of salt

Instructions

1. Preheat oven to 350°F.
2. In a blender, combine maple syrup, coconut sugar, vegan butter, cornstarch, vanilla extract, and salt.
3. Blend until smooth and well combined.
4. Stir in pecans until they are evenly coated with the mixture.
5. Pour the pecan mixture into a pie crust.
6. Bake for 45 minutes or until the filling is set and the crust is golden brown.
7. Allow the pie to cool before serving.

Salted Caramel Tart

Rich, velvety salted caramel filling in a crumbly pastry crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 cup unsalted vegan butter, chilled
• 1/2 cup granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup non-dairy heavy cream
• 1 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon flaky sea salt

Instructions

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add chilled vegan butter and use a pastry blender to work it into the flour mixture.
4. Press the mixture into a 9-inch tart pan with a removable bottom.
5. Bake the crust for 20-25 minutes, or until lightly golden.
6. In a small saucepan, combine granulated sugar, corn syrup, and 1/4 cup non-dairy heavy cream.
7. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
8. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes.
9. Remove the saucepan from the heat and stir in the remaining 1/4 cup non-dairy heavy cream, sea salt, and vanilla extract.
10. Pour the salted caramel filling into the baked tart crust.
11. Sprinkle the flaky sea salt over the top of the tart.
12. Allow the tart to cool to room temperature before serving.

Conclusion

You’ll treasure these 18 vegan desserts like precious jewels, each one a symbol of love and sweetness. Chocolate lava cake and strawberry shortcake ignite passion, while cheesecake and truffles represent decadent romance. Every bite is a heartfelt gesture, making Valentine’s Day a truly unforgettable celebration of taste and love.