These 7 Old-School Vegan Desserts Are Making a Major Comeback

There’s something magical about the desserts our grandparents used to make—comforting, familiar, and full of love. Now imagine those same treats, but completely plant-based and just as delicious.

These 7 old-school vegan desserts are proving that retro never goes out of style.

1. Carrot Cake

Carrot cake dates back to medieval Europe, where sweeteners were scarce and carrots were used to naturally sweeten desserts.

During World War II, the British popularized it again due to sugar rations, using carrots to add moisture and sweetness. The modern version—with spices and cream cheese frosting—became popular in the U.S. in the 1960s and 70s, during the health food boom.

Vegans today swap out eggs and dairy but keep the same nostalgic taste and texture, making it a cozy, old-world dessert with a modern twist.

2. Vegan Cheesecake

Cheesecake has deep roots going back to ancient Greece, where it was offered to Olympic athletes as energy food.

Later, New York made it iconic in the 1900s with the rich, creamy version using cream cheese. The vegan version skips dairy but keeps that silky texture using ingredients like cashews or tofu.

Vegan cheesecake gained traction as plant-based diets grew, but the idea of a creamy, rich dessert after meals has been around for centuries in various cultures—from Europe to the Middle East.

3. Vegan Donut

Donuts started as deep-fried dough balls in the Netherlands called olykoeks, brought to America by Dutch settlers.

They evolved into ring-shaped treats by the mid-1800s and became bakery staples. By the 1950s, donuts were everywhere—from police stations to family breakfasts.

Now, with vegan versions frying or baking up without animal products, they’re making a stylish return to trendy bakeries across the world—from Los Angeles to Berlin.

4. Eggless Vegan Tiramisu

Tiramisu is a relatively young dessert, originating in Italy in the 1960s. Its name means pick-me-up, thanks to the espresso and cocoa layers.

Traditionally made with egg yolks and mascarpone, vegan tiramisu skips both without losing the layered goodness. Variations of layered desserts with cream and biscuits can be found earlier in Europe—think English trifle and Russian charlotte.

Today’s vegan tiramisu continues the tradition of comfort layered in a dish—sweet, bold, and indulgent.

5. Vegan Ice Cream

Ice cream has been enjoyed since ancient China, where milk and rice were frozen together. It spread to Persia, then Italy and France.

By the 18th century, it was a luxury item in Europe. The U.S. later turned it into a mass-produced comfort food. Vegan versions—using coconut milk, almond milk, or oat milk—started showing up as early as the 1990s but went mainstream more recently.

Now, it’s not just a substitute. It’s a celebration of creamy, cold dessert without the cow.

6. Vegan Brownie

Brownies were born in the U.S. in the early 1900s, likely from a happy baking accident. They became a lunchbox staple and bake sale star in every American school.

The original versions were all about chewy texture and rich chocolate. Vegan brownies keep that charm, using mashed banana, flax eggs, or nut butter instead of traditional ingredients.

They’ve become a must-have in coffee shops from Seattle to Melbourne.

7. Vegan Cupcake

Cupcakes evolved from small “number cakes” in 19th-century England and were popularized in America as individual-sized treats.

By the mid-20th century, they were the highlight of school birthdays and celebrations. Vegan cupcakes bring the same color, flair, and frosting—with plant-based swaps—while appealing to everyone from nostalgic adults to curious kids.

From Paris cafés to Tokyo bakeries, these little cakes are back, and more inclusive than ever.