Global market for vegan desserts was USD 3,205.07 million in 2023 and grew at a pace of 8.5% year on year in 2024, and market size reached USD 3,743.3 million in 2025. For the period assumed as considered (2025 to 2035), sales of vegan desserts globally will rise at a rate of CAGR 8.5% and be worth an estimated amount of USD 8,463.5 million by 2035.
Rising trend towards consuming vegan foods has been one of the major demand drivers of vegan sweets as consumers are looking for healthy, humane, and green alternatives to conventional sweets. Growing awareness of dairy-free and gluten-free food facts and growing availability of plant food items such as almond milk, coconut cream, cashew butter, and oat-based substitutes have also driven the market.
Among some of the brands that are filling their stores with massive quantities of vegan ice cream, cake, and pastry to welcome health-conscious and green-conscious buyers are So Delicious Dairy Free, Häagen-Dazs, and Ben & Jerry's. Confectioneries and bakeries worldwide are filling their stores with increasingly large quantities of vegan brownies, cookies, and cheesecakes, taking the market to new levels.
Evolved consumer concerns for natural sweeteners, ingredients for organic foodstuffs, and less sugar are driving reformulation by producers keen to deliver enhanced taste, texture, and nutrition. Greater innovation of plant-based vegan dessert and chocolate foods using fruit is also dominating the market with growing use of food processing technology on plant foods making this possible.
Europe and North America are business leaders with stable demand for plant-based ice cream, cake, and chocolate. The Asia-Pacific region grows at the fastest growth rate, driven by rising disposable incomes, urbanization, and improved education on plant-based food among consumers.
E-commerce business expansion and ordering food online also spurred the presence of plant-based dessert shelves, allowing business to expand the base and serve niche diet needs.
| Attributes | Description |
|---|---|
| Estimated Global Vegan Desserts Market Size (2025E) | USD 3,743.3 million |
| Projected Global Vegan Desserts Market Value (2035F) | USD 8,463.5 million |
| Value-based CAGR (2025 to 2035) | 8.5% |
More cases of lactose intolerance and milk allergy, cultural attitude shift towards buying ethically, and saving the world are going to drive growth in the vegan desserts market in the future.
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Below is comparative six-monthly variation analysis of CAGR of base year (2024) and current year (2025) of the world vegan desserts market. Growth trends and variations in growth trends have been analyzed here, and stakeholders have been provided with beneficial information.
| Particular | Value CAGR |
|---|---|
| H1 (2024 to 2034) | 8.2% |
| H2 (2024 to 2034) | 8.3% |
| H1 (2025 to 2035) | 8.4% |
| H2 (2025 to 2035) | 8.5% |
The industry will deliver an 8.4% CAGR in H1 of 2025 to 2035 and a pick-up to 8.5% in H2. Compared to the previous cycle (2024 to 2034), H1 and H2 have seen compound growth of 10 BPS, reflecting unmatched growth of demand. Due to continuous product innovation, increased spending on plant food production, and evolving consumer perception, vegan sweets demand will see astounding growth in the next decade.
Vegan desserts market is expanding with tremendous pace because increasingly more consumers are looking for plant-based, dairy-free, and gluten-free desserts. Organised and unorganised markets are the terms that are used to define the manner in which this market is segmented and the competition varies from huge multinationals to small-scale producers.
Organised Market, Structured category involves large food corporations, plant-based specialty companies, and private-label dessert companies producing dairy-free ice cream, plant-based cakes, cookies, puddings, and chocolates. Few of the well-established brands here are Ben & Jerry's (Unilever), Daiya, So Delicious (Danone), Oatly, Wicked Kitchen, and NadaMoo!.
These people focus on recipe innovation with almond, oat, coconut, and cashew-based dairy alternatives to achieve dense textures and rich flavors using no animal-derived products. Systematized buyers are sweeping North American, European, and Asian-Pacific markets with an increasing demand for vegan, organic, and clean-label desserts.
They possess favorable retail distribution, supermarket ties, and e-retailing. They are investing in green packaging, upscale placement, and allergen-friendly launches to reach health-conscious and ethics-driven consumers. Leading brands keep reinventing themselves by launching high-protein, sugar-free, or probiotic-enriched versions and staying in sync with changing food trends. Chains of vegan dessert cafes and restaurant chains keep building their foundations in the global market.
Unorganised segment involves small plant-based bakeries, local dessert cafes, and plant-based hand dessert players. Such players are situated mainly in regional farmers' markets, specialty foods stores, and the web and sell bespoke vegan cakes, frozen goods, and pastry. Without production and distribution capabilities, unorganised participants cannot expand business to national scales.
They do, however, cater to clients looking for innovative, small-format, or allergy-free desserts. Small independent companies are making strides using social media marketing, direct-to-consumer sales, and partnerships with health-oriented cafes. As demand for vegan and sustainable desserts grows, the market will increase. Organized players will fuel mass-scale retailing and innovation while unorganized players will grow through premium positioning, online retailing, and specialist store tie-ups.
Indulgent Health - Nutrient-Dense, Clean Label Vegan Desserts
Shift: The engine behind our acceleration: Health-conscious consumers increasingly want indulgent but healthy desserts, but they want plant-based ingredients that fit clean-label beauty and wellness and ethical values. Millennials and Gen Z, as well as health-minded parents, want vegan desserts that don’t have artificial ingredients, refined sugars, dairy or trans fats, but that hold fiber, protein and superfood ingredients.
Desire to indulge without losing nutritional functionality is driving demand for whole-food-ingredient-based desserts; think nuts, seeds, oat milk, coconut milk, dates and all-natural sweetening ingredients like agave or maple syrup. This was especially true in North America, Western Europe and Australia, where consumers will spend a few extra Naira for better-for-you treats.
Strategic Response: USA brand So Delicious redesigned its vegan ice cream range, using organic coconut milk and less sugar, but highlighting the use of natural flavors and less processing, leading to a 12 percent jump in retail sales in health food stores. Meanwhile in Germany, Luve launched lupin-based vegan puddings featuring prebiotic fiber to capture gut health aware shoppers and add to a +7% uptick in grocery sales.
Australian company Over the Moo introduced chia seed and almond protein fortified low-cal vegan desserts targeted at gym and wellness focused retailers which led to a 10% increase in monthly sales. These innovations herald a strategic pivot toward indulgent nutrition, without any of the sacrifice.
Heels and Brews: Steady Growth in the Vegan Dessert Market
Shift: A new class of consumers is seeking gourmet, artisanal vegan treats that deliver high-end flavor, playful textures and intriguing flavors. Driven by urban workers and well-heeled consumers who see desserts as an experience, rather than a bite. Artisanal production, sustainably sourced components and culinary flair are all helping to stoke demand for upscale plant-based desserts like vegan cheesecakes, mousse cakes, tiramisu and pastries.
Such a trend is not unusual in urban markets like New York, London, Paris and Tokyo, where people who eat dessert are ready to pay for merit, provenance and excitement.
Strategic Response: So UK brand Nush Foods has expanded its line of almond milk-based vegan cheesecakes in flavors such as Lemon & Ginger and Raspberry Swirl, netting 15% sales growth in premium retailers like Waitrose. USA-based Vegan Treats Bakery offered a selection of extravagant vegan eclairs and macarons made in handmade batches and customized with artisanal Belgian vegan chocolate and organic fruit compotes, which received a 20% increase in online pre-orders one holiday season.
Japanese patisserie Planté Tokyo introduced new vegan mousse cakes in “matcha” and “black sesame” that drew high foot traffic to Tokyo’s premium dessert cafes and delivered 9% sales growth in a single quarter. They are companies that are remaking vegan desserts into pricey treats for discerning consumers.
New Plant-Based Frozen Dessert Products
Shift: The frozen dessert sector continues its breakneck change with a flurry of plant-based ice creams, gelatos, sorbets and frozen yoghurts, fueled by non-lactose, vegan and flexitarian patrons. Climactic heatwaves, seasonal demand spikes and a taste for frozen convenience are fuelling innovation here, with brands ranging from cashew and almond to oat, coconut, soy and pea protein in an array of alternative dairy bases.
Consumers also desire interesting flavors, low sugar or functional frozen desserts infused with probiotics, adaptogens or immunity-boosting ingredients.
Strategic Response: Global ice cream brand Ben & Jerry’s launched oat milk-based flavors like Peanut Butter & Cookies and Cherry Garcia as part of its expanded non-dairy frozen dessert portfolio, contributing to a 10 percent increase in project sales of its plant-based products globally.
Oatly (Sweden) introduced low-calorie frozen oat-based desserts, in flavours such as Salted Caramel and Strawberry Swirl and gained a massive retail share of supermarkets in Europe (+15%). A 9% sales growth of health snacks across North America's health food stores was also attributed to the Canadian brand Halo Top's 80 calorie vegan frozen desserts fortified with plant protein. This is where brands put Frozen innovations and health into their own hands to respond to year round demand for plant-based indulgence.
Vegan Dessert has Expansion Opportunities with OTR, JSP, Ready-To-Drink
Shift: Consumer and consumer lives today, busy and mobile have created a shift to on-the-go, single-serve, and (RTD) vegan desserts formats-especially in urban epicenters and office park hangouts. Consumers are looking for convenience that can be made in small quantities. Vegan dessert cups, mousse pots, protein-packed dessert bars and RTD vegan shakes in dessert-inspired flavors are the formats in vogue. One factor is the expansion of online food delivery services, vending machine sales and subscription-based snack boxes.
Strategic Response: United States-based brand Ripple Foods launched RTD vegan dessert shakes in flavors such as Chocolate Brownie and Vanilla Caramel, enriched with pea protein and omega-3s, which pushed up sales by 14% in online and retail channels. In France, NOMOO introduced vegan dessert pots in Tiramisu and Chocolate Lava Cake flavour in recyclable glass jars, which delivered a 12% sales increase in key convenience stores and meal delivery app.
Some of the vegan dessert bars are single-serve and made by South Korean company Planty, which improved vending machine sales by 10%.ราMore than one office worker has asked for matcha and black bean paste. From here, these innovations continue to show how brands are responding to the mobility and convenience expectations from consumers.
The Demand of Buyers for Sustainable, Ethically and Locally-Sourced Products
Shift: As the world becomes more aware, consumer attitudes around vegan desserts seek sustainably sourced and ethically made ingredients and environmental friendly packaging. Things to think about include carbon footprint, water usage, the impact of deforestation (palm oil, in particular) and whether you’re buying from local farms.
Xier Brands using organic, Fair Trade, and locally sourced plant ingredients are thriving - especially with Gen Z and Millennials who consider their purchasing a matter of climate justice and social justice. And this trend is accentuated in parts of Europe, Canada and the USA, where eco-labelling and sustainability metrics influence purchasing behavior.
Strategic Response: Booja-Booja, a UK brand that uses organic and Fair Trade ingredients and plastic-free packaging for its vegan truffles and frozen desserts, reported a 20 percent increase in online orders from environmentally minded consumers. Olive oil-based vegan ice cream, from USA start-up Wildgood, the olive oil used to make their products grown with regenerative agriculture and so low carbon impact, up 15% in specialty organic stores.
The Canadian brand Nomz uses locally grown nuts and dates for its vegan dessert bites, supporting local agriculture and in the meantime boosting regional sales 12 percent. Part of this is down to brands who carefully nest sustainability at the heart of their brand identity, appealing to the ethically-aware consumer.
The following table shows the estimated growth rates of the top five territories. These markets are set to experience high consumption through 2035.
| Country | CAGR, 2025 to 2035 |
|---|---|
| USA | 8.2% |
| Germany | 8.7% |
| China | 8.4% |
| Japan | 8.1% |
| India | 9.0% |
Consumer interest in plant-based, dairy-free, and allergen-free sweet indulgences is on the rise as well, propelling the USA market for vegan desserts forward. The rising incidence of lactose intolerance, coupled with the increasing demand for cruelty-free and clean-label products, has accelerated demand for vegan desserts such as ice creams, cakes and pastries.
Supermarkets, specialty stores and online retailers have cast their elastic net wider, to include a range of plant-based confections. In response to the growing flexitarian and health-orientated consumer, restaurant and café chains are adding to their menu of vegan desserts. Uptake is being further improved by improvements in plant-based ingredients, in particular oat milk and almond-based substitutes, which are improving product taste and texture.
As pioneers in the plant-based food movement, Germany is among the largest markets for vegan desserts. The consumers are much aware of ethical production of food and the sustainability is the main path towards dairy-free and gelatin-free confectioneries. Organic and health food stores, along with mainstream supermarkets, are responding to food trends by broadening their selection of vegetarian and vegan desserts.
Furthermore, the growing availability of strong regulatory support for vegan labeling and the launch of new products in the vegan category (such as sugar-free and high-protein vegan desserts) is driving the market growth. One of the benefits of higher demand for greener packaging solutions is the differentiation it offers brands looking to attract a consumer base.
The increasing urbanization of China, surging disposable incomes, and Western dessert trends have driven the demand for plant-based alternatives, including vegan desserts. Exposure to dairy-free and plant-based sweet treats has surged due to the effect of social media and international travel, fuelling awareness and demand.
Online retailers sell a large variety of vegan-friendly dessert products, and market diffusion is aided by e-commerce platforms. These have been complemented by a rising interest in healthier eating and government-supported campaigns encouraging plant-based diets, all of which have helped boost the popularity of vegan desserts.
With greater health awareness, religious dietary preferences, and a burgeoning middle class, India is experiencing a wave of plant-based food adoption. From dairy free desserts to plant based cakes and classic treats made using non dairy ingredients, vegan desserts are on the rise. The growth of specialty vegan stores, cafés and e-commerce is increasing the availability of these products.
The growing popularity of Western-style desserts and the rich food culture of India also coincide with this emergence of sweet vegan delicacies. Celebrity endorsements and social media campaigns have been particularly effective in this space as awareness and sales continue to grow.
| Segment | Value Share (2025) |
|---|---|
| Biscuits/Cookies (By Product) | 35.4% |
One of the most trending product categories under plant-based desserts is vegan biscuits, cookies. This segment has seen a lot of innovation due to increased consumer demand for healthier, dairy-free and egg-free products. Now brands are using plant-based ingredients like almond flour, coconut oil and flaxseeds to create deliciously guilt-free cookies.
As consumers are more focused on what they eat, cookies that represent to these needs, such as gluten-free, organic, and high-protein vegan cookies, have become very popular. Chickpea flour, pea protein and nut butter are being hitched to food trends in order to meet the require for guilt-free delights. Moreover, superfood-infused cookies including chia seeds, matcha, and dark chocolate are trending among health-savvy shoppers.
The growth of this segment is also driven by the greater availability of these cookies in most supermarkets, convenience stores, and online websites. Social media trends, influencer marketing, and endorsements by fitness enthusiasts have also driven demand for plant-based cookies among consumers.
Pursuing clean-label and ethical food products, the biscuits and cookies segment is set to remain the market's leader among vegan desserts. With brands perfecting their formulations and the introduction of exciting new flavors, this segment is poised for continued growth in coming years.
| Segment | Value Share (2025) |
|---|---|
| E-commerce (By Distribution Channel) | 39.5% |
E-commerce is one of the most prevailing distribution channels in vegan desserts fueled by the fast is the rise of digitalization in the food industry. Due to the fact that consumers are logging onto their computers to make shopping easy, they are able to browse through many more options of plant-based desserts than they can find in a local brick and mortar retailer.
The trend has many plant-based dessert companies exploring direct-to-consumer (DTC) opportunities via their websites so they can provide exclusive flavors, subscription boxes, and seasonal limited editions. Such a strategy has played a big role in growing brand loyalty and business engagement. In addition, vegan dessert brands can utilize e-commerce platforms to market themselves and their products, without having to be on the shelves of stores globally.
Social media and digital marketing have also impacted sales of vegan cakes significantly. Today's consumers increasingly come across new products via social media influencers, brand partnerships and targeted ads. Also, reviews and testimonials from other consumers share trust and drive first-time purchases.
One such advantage of the e-commerce channel is the opportunity to meet niche consumer needs. There are several online retailers that focus on organic, gluten-free, and allergen-free vegan desserts, allowing consumers to source vegan desserts with confidence. Subscription models and bundling options have helped encourage repeat purchases, giving customers a way to enjoy a variety of plant-based sweets on a regular basis.
With the continued evolution of digital retail, the e-commerce sector is projected to experience continued growth. As technology advances, online sales of vegan desserts are expected to grow much faster than traditional retail sales due to personalized recommendations, and ease of online purchase with doorstep delivery.
The global vegan desserts market is evolving and the major players in the market are using various techniques, including product launches, expanding geographical reach, and leveraging associations, to achieve competitive advantages. These companies have managed to expand consumer preferences by presenting a range of plant based desserts from ice creams, cheesecakes, brownies to puddings - keeping in mind both vegan and health conscious consumers.
Such variety not only helps retain more customers but also keeps these companies in fierce competition with regular dessert brands in the market. Recent launch of innovative flavors along with the healthy formulation such low sugar, gluten-free and protein-added vegan desserts in response to rising healthy indulgences have started to give companies an edge. Moreover, environment-safe and hermetic packs are also used to provide convenience and for sustainability-minded consumers.
For instance:
The global vegan desserts market is projected to grow at a CAGR of 8.5% during the forecast period.
The market is estimated to reach approximately USD 8,463.5 million by 2035.
The plant-based ice creams segment is expected to witness the fastest growth due to increasing consumer preference for dairy-free and lactose-free dessert options.
Key growth drivers include rising adoption of plant-based diets, growing awareness of dairy alternatives, and increasing demand for clean-label, allergen-free, and health-conscious dessert options.
Leading companies in the market include HP Hood (Planet Oat), Unilever, Danone S.A., Cado & Bliss Unlimited, LLC.
Market segmented into Biscuits/Cookies, Cakes & Pastries, Custard & Puddings, Frozen Desserts (Ice-creams, Yogurts, etc.), and Others.
Market segmented into Unflavored, Vanilla, Chocolate, and Others (Banana, Strawberry, etc.).
Market segmented into Liquid and Solid.
Market segmented into E-commerce and Offline. Offline sales further segmented into Vitamins & Supplements Stores, Retail and Departmental Stores, Supermarkets, Vegan Fairs, and Others.
Market segmented into North America, Latin America, Europe, Asia Pacific (APAC), and the Middle East & Africa (MEA).
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Vegan Desserts Market
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