25+ Irresistible Saturday Vegan Baking Recipes You Need to Try

Saturday mornings are the perfect time to relax, enjoy a warm cup of tea or coffee, and indulge in freshly baked goods.

For those who follow a vegan lifestyle, there’s no need to miss out on these comforting weekend rituals.

Vegan baking is not only a delicious and healthier alternative but also a wonderful way to explore new flavors and ingredients.

Whether you’re an experienced baker or a beginner, there are countless vegan recipes to satisfy your cravings and fill your kitchen with delightful aromas.

We’ve curated over 25 of the best vegan baking recipes to inspire your Saturday baking adventures.

From soft, chewy cookies to light, fluffy cakes, you’ll find something for every taste and occasion.

25+ Irresistible Saturday Vegan Baking Recipes You Need to Try

Baking on a Saturday is a beloved tradition for many, and with these 25+ vegan recipes, you can bring delicious, plant-based treats into your weekend routine.

Whether you’re craving a decadent dessert, a wholesome snack, or a light breakfast, these recipes will inspire you to explore the world of vegan baking.

The best part is, each recipe is easy to follow, uses accessible ingredients, and is full of flavor that everyone—vegan or not—will love.

So, put on your apron, preheat your oven, and get ready to bake up some tasty, guilt-free treats that will make your Saturday extra special!

Banana Walnut Muffins

These Banana Walnut Muffins are a perfect Saturday morning treat. They’re moist, flavorful, and filled with the natural sweetness of ripe bananas. Packed with crunchy walnuts, they’re ideal for breakfast, a snack, or even dessert. These muffins are not only delicious but also simple to prepare, making them a wonderful choice for both seasoned bakers and beginners.

Ingredients:

• 3 ripe bananas (mashed)
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine mashed bananas, melted coconut oil, maple syrup, and vanilla extract.
3. In another bowl, whisk together the flour, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix.
5. Stir in the chopped walnuts.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool before serving.

Perfectly moist with a delightful crunch, these muffins are sure to become a Saturday staple in your home. Pair them with your morning tea or coffee for a satisfying start to the weekend.

Chocolate Avocado Brownies

Rich, fudgy, and irresistibly decadent, these Chocolate Avocado Brownies are the ultimate vegan dessert for your weekend baking. The avocado adds creaminess and a nutrient boost, while cocoa provides the intense chocolate flavor everyone loves. These brownies are indulgent yet guilt-free, making them a hit with family and friends alike.

Ingredients:

• 1 ripe avocado (mashed)
• 1/2 cup coconut sugar
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a square baking pan.
2. In a bowl, mix mashed avocado, coconut sugar, almond milk, and vanilla extract until smooth.
3. Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined.
4. Fold in the chocolate chips.
5. Spread the batter evenly into the prepared pan.
6. Bake for 25-30 minutes, or until the edges are set and the center is slightly fudgy.
7. Allow the brownies to cool completely before slicing into squares.

These brownies are rich and luxurious, proving that vegan desserts can be every bit as satisfying as their non-vegan counterparts. Enjoy them warm or chilled for an unbeatable chocolate experience.

Lemon Poppy Seed Cake

Bright and zesty, this Lemon Poppy Seed Cake is a refreshing dessert that’s perfect for a leisurely Saturday afternoon. Bursting with citrus flavor and the delightful crunch of poppy seeds, this cake is both elegant and easy to make. It’s a treat that feels light yet indulgent, offering a sunny escape in every bite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut oil (melted)
• 3/4 cup almond milk
• 1/2 cup maple syrup
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 tbsp poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, mix the coconut oil, almond milk, maple syrup, lemon juice, and lemon zest.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cake is a celebration of simple, wholesome ingredients coming together to create something truly delightful. Pair it with a cup of tea for a relaxing afternoon treat.

Cinnamon Apple Crisp

This Cinnamon Apple Crisp is a warm and comforting dessert, perfect for a cozy Saturday evening. With tender, cinnamon-spiced apples topped with a buttery, crumbly oat topping, it’s a delightful way to enjoy the flavors of fall, any time of year. This vegan recipe is easy to make, and the combination of textures—soft apples and crunchy topping—will make it a new favorite.

Ingredients:

• 6 medium apples (peeled, cored, and sliced)
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, toss the apple slices with maple syrup, cinnamon, nutmeg, and salt. Spread the apples evenly in the prepared baking dish.
3. In another bowl, mix the oats, almond flour, coconut sugar, and melted coconut oil until it forms a crumbly texture.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
6. Let the crisp cool slightly before serving.

This Apple Crisp is perfect with a scoop of vegan vanilla ice cream or a dollop of dairy-free whipped cream. It’s a comforting dessert that will leave you feeling warm and satisfied, perfect for any occasion.

Vegan Coconut Macaroons

These Vegan Coconut Macaroons are sweet, chewy, and delightfully satisfying. With just a handful of ingredients, they’re simple to make but packed with flavor. The coconut provides a wonderful texture, while the vanilla and almond extracts add depth to each bite. These macaroons are perfect for snacking or gifting during the weekend.

Ingredients:

• 2 cups shredded unsweetened coconut
• 1/2 cup maple syrup
• 1/4 cup coconut flour
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine shredded coconut, maple syrup, coconut flour, vanilla extract, almond extract, and salt. Stir well until all ingredients are thoroughly mixed.
3. Using your hands, form small mounds of the mixture and place them on the prepared baking sheet.
4. Bake for 12-15 minutes, or until the edges are golden brown.
5. Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These macaroons are light and crispy on the outside with a chewy interior, making them a simple yet delicious vegan treat. Serve them at your next gathering or enjoy them as an afternoon snack.

Peanut Butter Banana Oatmeal Cookies

These Peanut Butter Banana Oatmeal Cookies are soft, chewy, and packed with flavor. The combination of ripe bananas and peanut butter makes them naturally sweet and comforting, while oats add texture and a bit of fiber. These cookies are a perfect choice for a Saturday treat, and they’re also great for meal prep or packing in lunchboxes.

Ingredients:

• 2 ripe bananas (mashed)
• 1/2 cup peanut butter
• 1/2 cup rolled oats
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the mashed bananas and peanut butter, stirring until smooth.
3. Add the rolled oats, cinnamon, vanilla extract, and salt, mixing until everything is well combined.
4. If using, fold in the chocolate chips.
5. Drop spoonfuls of the dough onto the prepared baking sheet, pressing them slightly to flatten.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These cookies are soft, flavorful, and surprisingly healthy, thanks to the banana and oats. Enjoy them with a glass of almond milk or as a post-workout snack.

Pumpkin Spice Donuts

These Pumpkin Spice Donuts are the perfect fall-inspired treat for any Saturday. Fluffy, aromatic, and spiced just right, they’re made with pumpkin puree and flavored with cinnamon, nutmeg, and cloves. These donuts are baked, not fried, so they’re lighter and healthier than traditional ones, making them a guilt-free indulgence.

Ingredients:

• 1 cup canned pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1 1/2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a bowl, mix together the pumpkin puree, maple syrup, and melted coconut oil until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Spoon the batter into the donut pan, filling each cavity about 2/3 full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These donuts are a delicious and festive way to enjoy the flavors of fall. Light, fluffy, and full of spice, they make for a perfect treat to share with friends or to enjoy by yourself with a hot cup of tea or coffee.

Vegan Blueberry Lemon Scones

These Vegan Blueberry Lemon Scones are a delightful and tangy treat, perfect for a Saturday morning breakfast or afternoon tea. The burst of fresh blueberries combined with the zesty lemon flavor creates a refreshing balance, while the scones remain soft and crumbly, just like a traditional scone. They’re quick to prepare, making them an excellent choice for any time you’re in the mood for something light yet satisfying.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup coconut sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut oil (cold and solid)
• 1/2 cup almond milk
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, coconut sugar, baking powder, and salt.
3. Cut the cold coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk, lemon zest, and lemon juice, stirring until just combined.
5. Gently fold in the blueberries.
6. Turn the dough out onto a floured surface and knead it a few times until it forms a dough. Shape the dough into a disc and cut it into 8 wedges.
7. Place the wedges onto the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
8. Allow the scones to cool on a wire rack before serving.

These scones are a refreshing, flavorful way to start your day or enjoy with friends. The combination of blueberry and lemon is vibrant and comforting, while the scones’ crumbly texture ensures each bite is satisfying.

Vegan Almond Joy Energy Balls

Packed with protein, healthy fats, and natural sweetness, these Vegan Almond Joy Energy Balls are a perfect Saturday snack. Inspired by the classic candy, these energy balls are filled with coconut, almonds, and chocolate, making them a satisfying treat for anyone looking for a healthy and delicious snack. They’re no-bake and take just minutes to prepare.

Ingredients:

• 1 cup pitted dates
• 1/2 cup raw almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond butter
• 2 tbsp cocoa powder
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup dairy-free chocolate chips

Instructions:

1. In a food processor, pulse the dates and almonds until finely chopped.
2. Add the shredded coconut, almond butter, cocoa powder, vanilla extract, and salt to the food processor, processing until the mixture sticks together when pressed.
3. Scoop out small portions of the mixture and roll them into balls, about 1 inch in diameter.
4. Place the energy balls on a parchment-lined tray and chill in the refrigerator for at least 30 minutes.
5. Once chilled, melt the chocolate chips and drizzle them over the energy balls, or dip each one in chocolate.
6. Store the energy balls in the fridge for up to a week.

These energy balls are an excellent way to fuel your day with a quick burst of energy. The natural sweetness from dates and the crunch of almonds make them both satisfying and indulgent, while the chocolate drizzle adds a perfect finishing touch.

Vegan Strawberry Rhubarb Crisp

This Vegan Strawberry Rhubarb Crisp combines the tartness of rhubarb with the sweetness of strawberries, creating a balanced and delicious dessert that’s perfect for a weekend treat. The crisp topping, made with oats and almond flour, adds a crunchy texture that contrasts beautifully with the tender fruit filling. This dessert is simple to make, yet incredibly flavorful.

Ingredients:

• 2 cups chopped rhubarb
• 2 cups chopped strawberries
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/2 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, combine the rhubarb, strawberries, maple syrup, lemon juice, cinnamon, and vanilla extract. Stir until the fruit is evenly coated.
3. In another bowl, mix the oats, almond flour, coconut sugar, and melted coconut oil to form a crumbly topping.
4. Pour the fruit mixture into the prepared baking dish and sprinkle the oat mixture evenly on top.
5. Bake for 30-35 minutes, or until the fruit is bubbling and the topping is golden brown.
6. Allow the crisp to cool slightly before serving.

This Strawberry Rhubarb Crisp is a refreshing and sweet way to enjoy the combination of fruit and oats. The tart rhubarb and sweet strawberries create a perfect balance, and the oat topping provides the ideal crunch. Serve it with a scoop of vegan vanilla ice cream for the ultimate treat.

Vegan Chocolate Chip Banana Bread

This Vegan Chocolate Chip Banana Bread is a delicious, moist loaf filled with ripe bananas and chocolate chips, making it the perfect way to enjoy a Saturday treat. The bananas give the bread natural sweetness, while the chocolate chips add rich, melty bursts of flavor in every bite. This bread is quick to make and great for breakfast or dessert.

Ingredients:

• 3 ripe bananas (mashed)
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mash the bananas and mix in the maple syrup, melted coconut oil, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This banana bread is soft, sweet, and full of chocolatey goodness. It’s the perfect way to use up ripe bananas while treating yourself to a delicious vegan baked good. Serve it for breakfast, snack time, or dessert—everyone will love it.

Vegan Carrot Cake Muffins

These Vegan Carrot Cake Muffins are a delightful twist on the classic carrot cake, with all the flavors you love packed into a portable muffin form. They’re tender, spiced with cinnamon and nutmeg, and loaded with shredded carrots for a healthy touch. The addition of raisins and walnuts makes these muffins even more satisfying, while the vegan cream cheese frosting adds a rich and creamy finish.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/4 cup raisins
• 1/4 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the grated carrots, raisins, and walnuts.
6. Divide the batter evenly between the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool before frosting with vegan cream cheese frosting, if desired.

These muffins are full of warm, spiced flavor and the crunch of walnuts and raisins, making them a perfect snack or breakfast option. They’re light but filling and will leave you feeling satisfied without being overly indulgent.

Vegan Chocolate Coconut Tart

This Vegan Chocolate Coconut Tart is a decadent dessert that combines a rich, creamy chocolate filling with a crispy, coconut-flavored crust. The smooth and velvety chocolate pairs perfectly with the subtle coconut taste, creating a luxurious treat that will impress your friends and family. It’s an easy-to-make tart that looks impressive but requires minimal effort.

Ingredients:
For the crust:

• 1 1/2 cups shredded unsweetened coconut
• 1/2 cup almond flour
• 1/4 cup coconut oil (melted)
• 2 tbsp maple syrup
• 1/4 tsp salt

For the filling:

• 1 cup coconut milk
• 1/2 cup dairy-free chocolate chips
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a tart pan.
2. In a bowl, combine the shredded coconut, almond flour, melted coconut oil, maple syrup, and salt. Stir until the mixture is well combined.
3. Press the mixture into the base and sides of the tart pan to form a crust.
4. Bake the crust for 8-10 minutes, or until golden brown. Let it cool completely.
5. For the filling, heat the coconut milk in a saucepan over medium heat until it begins to simmer.
6. Remove from heat and add the chocolate chips, maple syrup, and vanilla extract. Stir until the chocolate is fully melted and smooth.
7. Pour the chocolate filling into the cooled crust and smooth the top with a spatula.
8. Chill in the refrigerator for at least 2 hours, or until the filling is set.
9. Serve chilled, garnished with extra shredded coconut if desired.

This tart is rich, creamy, and indulgent, with the perfect balance of coconut and chocolate. It’s a sophisticated dessert that’s sure to be a hit at any gathering.

Vegan Zucchini Bread

This Vegan Zucchini Bread is a moist, flavorful loaf that’s packed with hidden veggies! The zucchini adds moisture without overpowering the flavor, while the warm spices of cinnamon and nutmeg make it perfect for a cozy Saturday afternoon. The walnuts add a satisfying crunch, making this bread not only healthy but also delicious.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix together the grated zucchini, maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This zucchini bread is a great way to use up extra zucchini, and it’s light, moist, and full of flavor. It’s perfect for breakfast, as a snack, or even as a dessert, and it’s a wonderful way to sneak some veggies into your diet.

Vegan Chocolate Avocado Pudding

This Vegan Chocolate Avocado Pudding is rich, creamy, and packed with healthy fats. The avocado gives the pudding its luxurious texture, while the cocoa powder and maple syrup provide the perfect balance of sweetness and chocolatey richness. This dessert is incredibly easy to make, requiring just a few simple ingredients for a decadent, guilt-free treat.

Ingredients:

• 2 ripe avocados (peeled and pitted)
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a food processor or blender, combine the avocado, cocoa powder, maple syrup, almond milk, vanilla extract, and salt.
2. Blend until smooth and creamy. Scrape down the sides as needed to ensure everything is fully combined.
3. Taste the pudding and adjust sweetness, adding more maple syrup if needed.
4. Transfer the pudding into small serving bowls and refrigerate for at least 1 hour before serving.
5. Garnish with fresh berries or shredded coconut if desired.

This creamy, chocolatey pudding is a healthy and indulgent dessert that’s perfect for satisfying your sweet tooth. It’s full of healthy fats from the avocado and has a rich, smooth texture that makes it feel like an indulgence—without any of the guilt!

Note: More recipes​ are coming soon!