Vegan Desserts and Baking Tips for 2025: What’s Trending in Artisan Chocolate

When you think of vegan desserts, plant-based sweets made without animal products like dairy, eggs, or honey. Also known as dairy-free treats, they’ve moved far beyond sad rice cakes and plain fruit. Today’s vegan desserts are rich, creamy, and packed with flavor—from cashew cheesecakes that fool even cheese lovers to fudgy brownies that hold their shape without eggs. This isn’t just a trend—it’s a shift in how people bake at home, driven by health, ethics, and pure taste.

Gluten-free baking, the art of making cakes, cookies, and pastries without wheat, barley, or rye. Also known as celiac-safe baking, it’s no longer about compromise. Lentil flour, almond meal, and tapioca starch now create textures that rival traditional recipes. You’ll find posts here that explain why some gluten-free cakes crumble while others stay moist, and how to avoid cross-contamination in your kitchen. And if you’ve ever wondered if macarons, delicate French almond cookies with a chewy center. Also known as macaron shells, they are truly gluten-free, we’ve got the label-reading tips and testing advice you need. Meanwhile, fudge texture, the smooth, melt-in-your-mouth quality that comes from controlled sugar crystallization. Also known as non-grainy fudge, it isn’t magic—it’s science. Skip the stirring step? You’ll get crumbly, hard chunks. Stir too long? It turns into candy. We break down exactly when and how to stir, so your fudge turns out perfect every time.

And then there’s cheesecake cheese, the type of dairy (or dairy-free) base that determines whether a cheesecake is creamy, dense, or airy. Also known as cheesecake filling, it isn’t just cream cheese. Ricotta gives a lighter touch. Mascarpone adds silkiness. Even tofu can work if you know how to drain and blend it right. We compare what works, what doesn’t, and which brands actually taste like the real thing—vegan or not.

It’s not all about substitutions. Sometimes it’s about understanding why things go wrong. Why does marshmallow turn out chewy or brittle? Can you really buy a Costco cake without ordering ahead? What’s the deal with brigadeiro, Brazil’s most loved sweet? These aren’t random questions—they’re the real problems home bakers face every day. The posts from October 2025 don’t just list recipes. They answer the questions you didn’t know to ask.

Whether you’re avoiding dairy, managing a gluten sensitivity, or just want to make better brownies, this collection gives you the tools—not just the instructions. You’ll walk away knowing how to fix mistakes, choose the right ingredients, and bake with confidence. No fluff. No guesswork. Just clear, practical advice from people who’ve been in your kitchen.