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9 Fruity Vegan Desserts for Rosh Hashanah

From raisin-studded vegan challah to no-bake pumpkin cheesecake, you’re guaranteed to have a sweet New Year. 



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Everyone looks forward to Rosh Hashanah food. This two-day New Year celebration, which culminates in Yom Kippur, the day of atonement, revolves heavily around fruit and delicious food in general. It’s an excellent occasion to get in the mood for fall baking. We’ve found nine vegan desserts for Rosh Hashanah, from traditional round raisin challah to adventurous gooseberry cupcakes, so you can make the most of this sweet celebration.

Rosh Hashanah—the first of the Jewish High Holy Days—starts with a candle-lighting ceremony led by the girls and women of the household after sundown to usher in the holiday with warmth and light. It’s then followed by sweet and festive foods, like raisin challah dipped in honey, dates, pomegranate, and other dried fruits. Fruity desserts are also appropriate, and these days, it’s easier than ever to replace eggs with a vegan version.

VegNews.RoshHashanahRecipes.ChallahHubChallah Hub

1 Round Raisin Challah by Challah Hub

Of all the challah recipes we’ve tried, this one never fails. It’s an everyday challah that is easily customized—we’ve even made cinnamon rolls out of this foolproof dough.

For traditional Rosh Hashanah challah, work a cup of raisins into the dough after its second rise (right before you form it into a circle). Just before it’s about to go into the oven, brush the top and sides with a scant amount of non-dairy milk then sprinkle cinnamon sugar over it for an extra sweet treat. Pair it with vegan honey to keep tradition alive.

Get the recipe here

VegNews.LayeredNoBakeCheesecakeKirsten Kaminski

2 Easy No-Bake Pumpkin Cheesecake by Kirsten Kaminski

Dates are a big part of Rosh Hashanah tradition. This vegan pumpkin cheesecake uses a blend of dates and raw cashews for the crust in lieu of flour and butter. The filling, meanwhile, is made from pumpkin and coconut, resulting in a melt-in-your-mouth texture that tastes like fall. A note to the baking-wary: you don’t even have to turn on the oven in order to make this seasonal dessert. Plus, it has a multi-layered effect that begs for it to be the centerpiece of your Rosh Hashanah sweets table.
Get the recipe

VegNews.Applecake CroppedNora Taylor

3 One-Bowl Vegan Apple Cake by Nora Cooks

Sure, you could dip some apple slices into a jar of vegan honey or agave to check off that tradition box, but with just a bit more effort, you can dive into a stunning, caramel-coated apple cake. It’s a great way to use up those fresh apples from apple picking (‘tis the season), and it all comes together in ninety minutes from start to slicing. This dessert also freezes beautifully, so you can enjoy this treat well after the holiday comes to a close.

Get the recipe here

VegNews.Gooseberrycupcakes CroppedRachel Carr

4 Pisco Sour Cape Gooseberry Cupcakes by Rachel Carr

If you can find gooseberries (try Latin markets or Amazon), you need to make these cupcakes. The flavors are inspired by the national drink of Peru—the Pisco Sour—and combine the earthy sweetness of the gooseberries with a tart hint of lime. The mild vanilla buttercream brings everything together in each intriguingly delicious bite.
Get the recipe here

VegNews.StickyToffeePudding CroppedAngela Liddon

5 Sinless Sticky Toffee Pudding by Oh She Glows

For those who live in cooler climates, this decadent date-studded sticky toffee pudding will warm you from the inside out. It’s tender, not-too-sweet, and gooey with a bit of crunch from a sprinkling of roasted walnuts. Be liberal with the caramel drizzle and serve with vegan ice cream.
Get the recipe here

VegNews.BlissfulBasilCaramelAppleCrumblePieAshley Melillo

6 Caramel Apple Crumble Pie by Blissful Basil 

Ashley Melillo of Blissful Basil has perfected this cozy autumn favorite. The mountain-high pile of tender, caramely apples topped with mounds of oat-packed crumble is well worth it. Serve it for dessert or indulge in a slice for breakfast—we’ve found it pairs wonderfully with coffee.
Get the recipe here

Vegnews.datesVicky Cohen and Ruth Fox

7 Halva-Stuffed Dates Dipped in Chocolate by May I Have That Recipe

While bite-sized, these desserts over deliver in both flavor and texture. Sweet, melt-in-your-mouth Medjool dates are stuffed with a cardamom-spiced spoonful of sweetened tahini then rolled in chocolate and crunchy toasted sesame seeds. Pile them on a party tray and watch them disappear.
Get the recipe here

VegNews.Figtart CroppedNisha Vora

8 Fig Tart with Coconut-Cashew Cream by Rainbow Plant Life

Take advantage of fig season with this Instagram-worthy tart. The heavy cashew and coconut cream filling is balanced by the addition of fresh figs, because when they’re in season, there’s no need to sweeten or adorn them in any way. If your experience with figs has been limited to Fig Newtons, this will taste like an entirely different fruit—in the best way.
Get the recipe here

VegNews.SaffronPudding CroppedTori Avey

9 Persian Saffron Pudding by Tori Avey

This creamy orange treat will change your perspective on pudding. Flavored with a blend of warm spices—such as star anise, cardamon, and cinnamon—and an unexpected orange blossom syrup, this thick custard is far more sophisticated than the lunchbox pudding cups we grew up with. Crunchy pistachios and chewy golden raisins add texture to create a show-stopping dessert.
Get the recipe here

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