Sweet is Better: Vegan, Gluten-Free, and Sugar-Free Desserts Win Everyone Over

Free of animal-based ingredients, vegan desserts use alternatives such as plant-based drinks, almond butter or vegan margarine, and egg substitutes made from flaxseeds or chia seeds. The result is desserts that satisfy the palate, equivalent to classic ones, while maintaining sustainability. Plant-based products not only meet ethical choices but also provide a versatile and creative solution to expand pastry offerings. It’s becoming increasingly common to find vegan-only bakeries, workshops, and shops, no matter the location.

Some of these desserts are also gluten-free, introducing a second segment of innovative pastry-making. The false myth that gluten-free desserts are only for those with celiac disease is quickly debunked. These products represent an opportunity to create sweets that cater to a growing audience. Alternative flours such as almond, rice, or chickpea flours are becoming the stars of creative and delicious recipes. These desserts embrace dietary diversity without sacrificing taste or quality, carving out new spaces and breaking away from the confines of pharmacies or specialty stores catering to a specific medical condition.

This brings us to the third segment shaping the new framework of 21st-century pastry-making: sugar-free desserts. With the rise in health awareness, sugar-free sweets are gaining more and more attention. Natural sweeteners like xylitol, erythritol, or agave syrup are replacing traditional white sugar, offering solutions for those following specific dietary regimens or simply looking to reduce their calorie intake. Sugar-free desserts are no longer a compromise; they are taste experiences that prove innovation and wellness can go hand in hand.

We confidently say: biscuits and fruit-based desserts. Whether sugar-free, made with apples and oats, or soft gluten-free lemon biscuits, all the way to the famous speculoos with chocolate chips and plant-based margarine, biscuits represent a true alternative—a gateway to the new frontiers of pastry-making 2.0. Meanwhile, fruit-based preparations, a common ingredient across all the approaches mentioned, such as apple tarts, fruit strudels, or variations of classic desserts like Black Forest tartlets, will prove to even the most discerning palates that the 21st century also passes through pastry-making.