The Best Vegan Summer Desserts

With peaches, cherries, apricots and many other fruits ripe for the picking, summer is the perfect time to create a colourful dessert bursting with flavour. I’ve rounded up the best vegan summer desserts that will take your next summer party, dinner with friends or picnic to the next level.

They’re all easy to make and even make great snacks for busy days. And for times when you and your oven aren’t on speaking terms, there are some delicious no-bake recipes too.

My 10 favourite vegan summer desserts

1. Cherry crumble

Hands up if you’re a cherry fan! If you love quick and easy bakes as much as I do, you need to try this delicious, summery cherry crumble. It’s so satisfying and easy to make.

Ingredients (serves 4-6):

• 500g cherries, pitted and halved
• 30g brown sugar
• 1 tsp cinnamon
• 1 pinch salt
• 1 tbsp lemon juice
• 120g rolled oats
• 140g flour
• 70ml maple syrup
• 1 pinch salt
• 1/2 tsp vanilla extract
• 7 tbsp coconut oil, melted

To serve:

• 3-4 tbsp coconut yoghurt
• Handful of cherries

Method:

1. Preheat the oven to 190°C.
   
2. In a bowl, combine pitted cherries with brown sugar, cinnamon, lemon juice and salt.
   
3. In a separate bowl combine flour, oats, maple syrup and coconut oil.
   
4. Transfer cherries to a baking dish, then cover with the crumble mixture.
   
5. Bake in the preheated oven for 35 to 40 minutes until the topping is golden brown.
   
6. Serve warm with coconut yoghurt and some more cherries.

2. Frozen yoghurt bark

Kitchen just way too hot this summer? Say hello to the perfect easy and refreshing no-bake treat! This vegan summer dessert combines some of my favourite ingredients – I’m sure you’ll love it too!

Ingredients (makes 8):

• 250g soy yoghurt
• 1 tbsp agave syrup (optional)
• Toppings like raspberries, strawberries, chopped chocolate, chopped walnuts

Method:

1. Combine yoghurt and agave syrup and pour onto a baking sheet (placed on a baking dish or chopping board, that will fit into your freezer).
   
2. Top with berries and chopped chocolate and walnuts.
   
3. Place in the freezer until the yoghurt is firm, about 3 hours, then cut into large squares.

3. Fruity chia pudding

Chia pudding, blueberries, strawberries, kiwi, peanut butter and maple syrup. A super tasty vegan summer dessert that’s both satisfying and packed with nutrients.

Ingredients (makes 2):

For the chia pudding:

• 2 tbsp chia seeds
• 120ml almond milk
• 1 tsp maple syrup

To serve:

• 1 kiwi, sliced
• 150g blueberries
• A handful of strawberries, sliced
• 2 tbsp peanut butter
• 2 tbsp maple syrup

Method:

1. Combine chia seeds, almond milk and maple syrup in an airtight container or jar and mix well. Store in the fridge overnight.
   
2. The next day, give the pudding a good stir and then transfer to glasses. Layer with your favourite fruit and serve with peanut butter and maple syrup.

4. Raspberry panna cotta

I’m not exaggerating when I say I’m obsessed with this light and easy-to-make raspberry panna cotta. Hands down one of my favourite vegan summer desserts!

Ingredients (makes 2 large or 4 small):

• 400ml almond milk
• 2 tbsp peanut butter
• 30ml agave syrup
• 2 tsp agar-agar or another gelatine substitute

For the raspberry sauce:

• 150g raspberries
• 1 tbsp sugar
• Juice from half a lemon
• A handful of raspberries and mint leaves for garnish

Method:

1. Pour the almond milk into a saucepan and mix with the peanut butter, agave syrup and agar-agar. Let the milk simmer for at least 2-3 minutes until the agar-agar begins to thicken.
   
2. Rinse small glasses with cold water. Cover a muffin tin with a tea towel and place glasses on top, slightly tilted.
   
3. Pour the mixture into the glasses and place them in the fridge for at least two hours.
   
4. For the raspberry sauce, blend raspberries with sugar and lemon juice. Set aside to cool.
   
5. To serve, pour raspberry sauce over the panna cotta, top with raspberries and garnish with mint leaves.

5. Lemon blueberry cake

All you need for this delicious, moist and summery lemon blueberry cake is 10 minutes to prep + 45 minutes in the oven. 

Ingredients:

• 200g blueberries+ handful for topping
• 1 tsp flour
• 1 tbsp lemon juice

Dry ingredients:

• 300g flour
• 2 tsp baking powder
• Pinch of salt

Liquid ingredients:

• 250ml soy milk
• 150g brown sugar
• 75g coconut oil (melted)
• Juice + zest from 1 lemon
• 1 tsp vanilla extract

For the icing:

• 150g icing sugar
• 1.5 tbsp lemon juice, more if needed

Method:

1. Preheat your oven to 190°C and grease and line a loaf tin.
   
2. Combine the dry ingredients in one bowl and the wet ingredients in another.
   
3. Add dry ingredients into the wet ingredients and carefully mix.
   
4. Mix blueberries with 1 tsp flour and 1 tbsp lemon juice and fold into the batter. This helps keep them suspended.
   
5. Spread the batter evenly into the loaf tin and bake for 45-50 min at 190C.
   
6. Make the icing by mixing icing sugar and lemon juice. Add more lemon juice if needed.
   
7. Drizzle over the cake and top with blueberries.

6. Summer apricot cake

This moist vegan apricot cake is just the thing you need when you’re craving something sweet on a summer day. Made with apricot puree and topped with apricot halves it’s super moist, summery and so easy to make.

Ingredients:

• 4 large apricots (about 200g), pitted
• 165g brown sugar
• 125 ml soy milk
• 100ml vegetable oil
• 285g plain flour
• 1 tbsp apple cider vinegar
• 2 tbsp baking powder 
• 12-14 small apricots, pitted and halved
• Icing sugar to serve

Method:

1. Preheat your oven to 190°C.
   
2. Make the apricot puree by blending four apricots in a blender until smooth (you can also use a hand blender).
   
3. Combine apricot puree, brown sugar, apple cider vinegar, oil and soy milk in a mixing bowl and whisk until smooth.
   
4. Combine the flour and baking powder in a separate bowl.
   
5. Mix the dry ingredients into the wet until just combined.
   
6. Spread out the batter onto a baking sheet (25x35cm) lined with baking paper.
   
7. Arrange the fruit, cut-side up, on top of the batter then bake for 30 minutes.
   
8. Dust with icing sugar, cut into small squares and serve.

7. Watermelon pizza

This watermelon pizza is the perfect fun summer snack to serve as a light dessert. It is refreshing, healthy, quick to prepare and so delicious.

Ingredients:

• A large slice of watermelon
• 80g blueberries
• 4-6 tbsp coconut yoghurt
• 2 tbsp walnuts, chopped
• 1 tbsp agave syrup (optional)

Method:

1. Cut the slice of watermelon into pizza-shaped wedges.
   
2. Spread the watermelon pieces with yoghurt and decorate with berries and walnuts.
   
3. Drizzle over some agave syrup (optional) and serve.

8. Chocolate mousse with summer fruits

You’d never guess the main ingredient of this luxuriously smooth and velvety vegan chocolate mousse… TOFU! With just 4 ingredients, this vegan summer dessert is a real winner and super easy to make!

Ingredients:

• 400g silken tofu, drained
• 50g dark chocolate (make sure vegan)
• 2 tbsp maple syrup
• 1 tsp cacao powder

For serving:

• Extra grating of chocolate
• Handful fresh summer fruits

Method:

1. Put the chocolate in the top of a double boiler over hot, steamy water, stirring frequently until smooth. You can also melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted.
   
2. Transfer melted chocolate to a food processor and add the remaining ingredients. Process everything together until it develops a smooth texture.
   
3. Divide the mousse between four small glasses, then pop them in the fridge to chill for at least 1 hour.
   
4. Serve with an extra grating of chocolate and fresh fruit.

9. Peanut butter cups

This sweet and salty mix is a must-try! With only three ingredients, it’s one of the easiest and most delicious vegan summer desserts you’ll ever make!

Ingredients:

• 230g vegan chocolate
• 120g peanut butter
• 1 tsp coconut oil

Method:

1. Prepare a cupcake tin with 6 liners.
   
2. Melt around half of the chocolate, then spread 1 to 2 tablespoons of chocolate into the bottom of each cupcake liner. Place in the freezer for 15 minutes.
   
3. Place peanut butter in the microwave for about 1 minute until it reaches a warm, sauce-like consistency.
   
4. Dollop 1 tablespoon of the peanut butter mixture on top of the chocolate and flatten with the back of a spoon.
   
5. Return to the freezer for another 15 minutes then repeat step 2.
   
6. Store in the fridge for up to 5 days, or in the freezer for up to a month.

10. Peanut butter cookies

If you love the flavours of roasted peanuts, buttery caramel and chilli flakes, you’re going to love these vegan peanut butter cookies. They are super easy to make, only require six ingredients and are full of flavourful spices!

Ingredients (makes 18):

• 150g plain flour
• 120g peanut butter
• 75g vegan butter, room temperature
• 70g brown sugar
• 1 tsp chilli flakes (optional)
• 1 tsp baking powder
• Chopped peanuts for decoration

Method:

1. Combine dairy-free butter, peanut butter and brown sugar in a bowl. Beat the mixture until creamy.
   
2. In a separate bowl, vigorously whisk together the dry ingredients – the flour, chilli flakes and baking powder. Stir the dry ingredients into the peanut butter mixture.
   
3. Cover the dough and let it rest in the fridge for 30 minutes.
   
4. In the meantime, heat your oven to 190°C and line a large baking tray with baking parchment.
   
5. Shape the dough into cherry tomato-sized balls and place them about 3 inches (7 cm) apart on the tray.
   
6. Press the cookies down with the back of a fork to squash them a little. Sprinkle each cookie with chopped peanuts.
   
7. Bake for 18 minutes or until golden around the edges.

Did you make any of these vegan summer desserts?

We absolutely love seeing your takes on our recipes! If you make any of our vegan summer desserts, tag us on Instagram as @weareveano. Also, let us know how the recipes turn out for you in the comments!