These easy vegan lemon desserts are the ultimate in tangy treats.
They’re sweet, tart, and totally dairy-free. Oh, and they’re pretty scrumptious too!
When you think of luscious lemon bars and tangy lemon frosting on cupcakes, I bet you think of eggs, milk, and butter, right?
But the truth is, you don’t need dairy to create moist cakes and creamy cheesecakes.
So grab a bag of lemons, put away the butter, and let’s dive into these fantastic vegan lemon desserts.
From cakes and cupcakes to lemon curd and donuts, there’s something here for every palate.
Easy Vegan Lemon Bars and More!
It might be hard to believe, but this ultra-moist lemon cake is 100% vegan.
There’s lemon bursting from every inch of this decedent cake and just enough creaminess to prevent mouth-pucker.
The sponge incorporates lemon zest and fresh lemon juice, while the frosting is a seriously scrummy lemon butter-less cream. Yum!
These unique vegan lemon bars put their non-vegan cousins to shame.
With a buttery, nutty crust and dreamy lemon cream on top, you won’t miss the dairy. I promise.
The consistency of the filling is spot on and features fresh lemon juice, zest, cashews, coconut milk, and maple syrup.
It’s delicately sweet and has a texture similar to a buttery cheesecake.
And that crust is just as tasty. Ground almonds, coconut sugar, and maple syrup add a fantastic crunch and nutty flavor.
Lemony and creamy cheesecake in a jar. Need I say more?
Not only is this decedent dessert worthy of a fancy dinner party, but it tastes just as good as it looks!
It pairs mouth-puckering lemon curd with layers of creamy vegan yogurt and crunchy granola.
If you aren’t a huge fan of granola, feel free to get creative with the crust. Use crushed cookies, nuts, or any flavorful component that adds a good crunch.
How can you go wrong with lemon, lime, and coconut? This super easy and impossibly moist vegan cake will be a big hit at any party.
It pairs simple pantry staples that come together in only 45 minutes but tastes like you spent all day in the kitchen.
So it’s a terrific last-minute lemony dessert!
The lemon and lime flavors pair perfectly with the infusion of rich coconut cream. It’s seriously delicious and oh-so-easy!
Just because you can’t have eggs doesn’t mean you have to give up classic lemon meringue pie.
So, how can you make meringue without eggs? The answer lies in an unexpected place: inside a can of chickpeas.
Aquafaba is the brine from chickpeas, and it whips up just like egg whites.
With an aquafaba meringue and lemon tofu curd, this vegan treat comes together in under an hour.
These vegan lemon sugar cookies are to die for.
The outside has a delectable sugar coating, giving it a nice bit of crunch. That gives way to the ooey-gooey middle that melts on your tongue.
Plus, they don’t shy away from bright lemony sweetness.
With fresh lemon juice, lemon zest, and vanilla bean paste, the flavors are a punch in the mouth in all the best ways.
Is there anything prettier than a lemon and poppy seed muffin?
With a delicately white lemon-infused base and a pop of poppy seeds, they’re such a great way to start your day.
They’re also incredibly light and moist with a delicate citrus flavor.
Of course, if you want more of a zippy finish, add a generous helping of lemon glaze and watch them disappear before lunchtime.
These buttery lemon and vanilla bean bars mean business.
They earn their sunshine yellow coloring from a wallop of fresh lemon juice and a touch of turmeric.
And believe it or not, they get that incredible creamy finish from tofu!
These lemon bars are pretty hard to resist. And with a buttery, crunchy crust and lemony curd that melts in your mouth, why would you want to?
This vegan lemon and lavender cake looks and tastes like something from a fancy bakery.
The flavors are super delicate, though you’ll find plenty of citrus hiding in those layers!
It’s impossibly moist and offers delightfully fragrant notes from the lavender paste and fresh lemons.
Plus, each layer hides a smear of sweetened lemon curd that melts into every nook and cranny of the lavender and lemon sponge.
Vegans and non-vegans alike will appreciate the nutritional content of this ice cream.
Since it swaps out diet-busting cream for non-dairy milk and oats, it’s just what you need for that “new year, new me” resolution.
What I love most, though, is the flavor. It boasts bright lemon goodness with a buttery finish from the cashews.
Dare I say it’s healthy ice cream? Well, healthy-ish!
Baked instead of fried, these vegan lemon and lavender donuts aren’t your average coffee shop treats.
They’re cake-like and super moist, with so much bright flavor, you’ll smell them from across the room.
And with the lemon glaze and dried lavender garnish, they’re as pretty as can be.
Looking for a vegan dessert to make on a budget? How about these lovely lemon cupcakes?
Easy to prepare and made up of pantry staples, they’re super light and airy.
Top them with delicious vegan buttercream, and dig in.
Custard is great in cakes, on pancakes, and even on its own. But it’s also filled with milk, cream, and eggs.
So if you need a dairy-free version, try this three-ingredient recipe.
It’s luxuriously rich and creamy with so much lemon flavor, you’ll sit up straight and smack your lips.
All you need is silken tofu, powdered sugar, and lemons. That’s it!
You don’t even need to fire up the oven – this curd sets overnight in the fridge. Easy, huh?
Here’s another fantastic vegan cheesecake I know you’ll love.
Every inch of these minis explodes with exciting flavors, from the coconut whipped cream to the crunchy crust.
And between the white chocolate and lemon, it’s just the right amount of sweet and tart.
I could seriously eat the crust on its own. It earns a bright sweetness from Medjool dates and a buttery, creamy crunch from raw walnuts. Yum!
Candied lemon slices are a great treat to have on hand when you need something sweet.
They’re lovely garnishes for cakes and cookies and also make a tasty midnight snack.
And they’re more straightforward than you think to make. All you need is lemons, water, sugar, and about an hour of prep.
Cook them in a skillet for 40 minutes, then dry them on parchment paper.
They’re incredibly sweet with a bright pop of lemony flavors.
Lemon and lavender shortbread cookies are the ultimate springtime treat. They’re chewy, buttery, and pack a lot of flavor in a small bite.
The pairing of lemon and lavender is a classic. One is zippy and fresh, while the other is floral and delicate.
Together, they make baking magic.
Plus, the cookie is chewy and buttery, thanks to an infusion of vegan butter (or coconut oil).
It’s the perfect treat in the spring or summertime (or in the middle of winter when you need some springtime flavor!)
The downside of lemon and poppyseed muffins is that you feel obligated to stop at just one.
But with an entire lemon and poppyseed cake, you can cut a giant piece and call it a single serving!
I love that this is bright, colorful, and impressive enough to serve at a party.
With a generous slather of dairy-free cream cheese frosting, it’s a cake that even the non-vegans at the table will love.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?