London’s vegan scene isn’t just about salads and grain bowls anymore. Over the last five years, the city has exploded with bakeries that don’t just make vegan treats-they make them better than the originals. No more dry coconut cakes or chalky frosting. Today, you can walk into a shop and get a flaky croissant that melts like butter, a chocolate éclair with a silky ganache, or a sourdough loaf with a crust that cracks like glass-all 100% plant-based. And yes, people line up for them.
Why London’s Vegan Bakeries Are Different Now
Five years ago, vegan pastries were an afterthought. Most shops slapped almond milk into a regular recipe and called it a day. But things changed when a few bakers started treating vegan baking like a science, not a compromise. They tested flaxseed gel versus chia eggs. They measured aquafaba whipped to stiff peaks. They sourced organic, unrefined cane sugar and cold-pressed coconut oil that actually tasted like something.
It wasn’t just about replacing eggs. It was about rebuilding texture, flavor, and structure from the ground up. Today, London’s top vegan bakeries don’t advertise as “vegan-friendly.” They advertise as best-and the crowds prove it. You’ll see non-vegans buying out their almond croissants before noon. You’ll see parents letting their kids pick out a rainbow cupcake with zero guilt.
Top 5 Vegan Bakeries You Can’t Miss
- Buttermilk (Hackney) - This tiny shop in a converted railway arch makes the crispiest vegan croissants in the city. Their secret? A 72-hour fermentation process and a proprietary blend of oat milk and sunflower oil. The almond croissant? Crunchy outside, tender inside, with a hint of vanilla. They also do a maple-pecan sticky bun that’s been called “addictive” by The Guardian.
- Vanilla Bean (Camden) - Known for their towering layer cakes, Vanilla Bean uses aquafaba (the liquid from canned chickpeas) to make meringue that holds its shape like egg whites. Their chocolate fudge cake has a dense, moist crumb and a ganache so rich, even dairy lovers ask for seconds. They also make vegan scones with blueberry compote that taste like summer.
- Plant Based Bakery (Brixton) - This place doesn’t just bake. It innovates. Their signature item? A vegan pain au chocolat made with dark chocolate that’s 85% cacao and butter made from cashew and coconut. They also do a matcha and white chocolate tart that’s silky, not sweet, and pairs perfectly with their house-roasted oat milk latte.
- Mr. F’s (Shoreditch) - Started by a former pastry chef from Paris who went vegan after a health scare, Mr. F’s specializes in French-style viennoiserie. Their brioche is fluffy, golden, and smells like butter. Their pain de mie? Perfect for toast with jam. They don’t do cupcakes. They don’t do cookies. They do one thing, and they do it better than anyone else in London.
- Love & Cake (Notting Hill) - This is the place for celebrations. Their vegan wedding cakes have been featured in British Vogue. They use beetroot to tint frosting pink, turmeric for yellow, and spirulina for green-all natural. Their carrot cake with cashew cream cheese frosting is the reason people drive from Greenwich just to buy a slice.
What Makes a Great Vegan Pastry? (And What to Look For)
Not all vegan pastries are created equal. Here’s how to tell the good ones from the gimmicks:
- Texture matters more than taste - A vegan croissant should flake. A muffin should rise. A cookie should crisp at the edges. If it’s gummy, dense, or crumbly in the wrong way, it’s not well-made.
- Look for real ingredients - Avoid shops that list “vegan butter substitute” or “artificial flavor.” The best ones use coconut oil, almond butter, oat milk, or cashew cream. If they use soy lecithin as a main ingredient, walk away.
- Check the sugar - Many vegan pastries are loaded with refined sugar to mask bland flavors. The top shops use coconut sugar, maple syrup, or date paste. They’re not sugar-free-they’re just smarter about it.
- Ask about freshness - Vegan baked goods don’t last as long as dairy ones. The best bakeries bake twice a day. If the display looks dusty or the pastries are sitting under a heat lamp for hours, skip it.
What’s New in 2025? (Trends You Should Know)
This year, London’s vegan bakeries are pushing boundaries even further:
- Zero-waste baking - Buttermilk now uses spent oat pulp from their milk-making process to make fiber-rich bread. Love & Cake turns fruit peels into natural colorants.
- Gluten-free vegan options - Vanilla Bean now offers a gluten-free sourdough loaf made with buckwheat and teff flour. It’s chewy, tangy, and holds up to toast better than some wheat loaves.
- Seasonal flavors - Plant Based Bakery just launched a chestnut and miso tart for autumn. Mr. F’s is doing a cranberry-orange brioche for the holidays. These aren’t gimmicks-they’re thoughtful, ingredient-driven creations.
Where to Go for a Full Vegan Pastry Experience
If you want to do it right, here’s a simple plan:
- Start at Buttermilk in Hackney for breakfast. Grab a croissant and a cold brew.
- Walk 15 minutes to Plant Based Bakery in Brixton. Try the matcha tart and a slice of their chocolate loaf.
- Head to Vanilla Bean in Camden for a mid-afternoon slice of chocolate fudge cake.
- End at Love & Cake in Notting Hill with a mini cupcake to take home.
It’s a full day of flavor. And you won’t miss a single bit of butter.
Can You Bake Vegan at Home? (Quick Tips)
If you’re curious about trying it yourself, here’s what works:
- Use flaxseed meal (1 tbsp ground flax + 3 tbsp water = 1 egg). Let it sit for 5 minutes.
- For whipped cream, chill a can of full-fat coconut milk overnight, then scoop out the solid part and whip it with powdered sugar.
- Replace butter with coconut oil (solid state) or cashew butter for richness.
- Don’t overmix. Vegan batters are more delicate. Mix until just combined.
- Use apple cider vinegar (1 tsp) with baking soda to help things rise-it mimics the acidity dairy provides.
It’s not magic. It’s chemistry. And once you get the ratios right, you’ll wonder why you ever ate anything else.
Are vegan pastries healthier than regular ones?
Not necessarily. Vegan doesn’t mean low-calorie or low-sugar. Many vegan pastries use refined oils, coconut sugar, and lots of flour. The difference is they’re free from animal products and often use more whole-food ingredients. If you’re looking for health, choose bakeries that use whole grains, natural sweeteners, and minimal processing.
Do these bakeries offer gluten-free options?
Yes, but not all. Vanilla Bean and Plant Based Bakery have dedicated gluten-free lines. Others offer occasional gluten-free items but aren’t certified. Always ask if you have celiac disease-cross-contamination is still a risk in shared kitchens.
How much do vegan pastries cost in London?
Prices are similar to traditional bakeries. A croissant costs £4-£5. A slice of cake is £5-£7. A dozen cupcakes runs £20-£28. You’re paying for time, technique, and quality ingredients-not a premium for being vegan.
Can I order vegan pastries online for delivery?
Most of the top bakeries offer local delivery via Uber Eats or their own website. But freshly baked goods don’t travel well. For the best experience, pick up in person. If you must order online, choose same-day delivery and eat within 4 hours.
Are there vegan bakeries outside central London?
Absolutely. Buttermilk is in Hackney, Plant Based Bakery is in Brixton, and there’s a new one called Root & Rise in Peckham that’s already getting rave reviews. Even in outer boroughs like Croydon and Walthamstow, you’ll find at least one solid vegan bakery. The scene is citywide now.
What’s Next for Vegan Baking in London?
The next wave isn’t about replacing dairy-it’s about redefining what pastry can be. Imagine a vegan croissant made with fermented oat flour that has the tang of sourdough. Or a chocolate brownie made with black bean purée that’s fudgy and high in fiber. Some bakeries are already testing these. Others are experimenting with mushroom-based fats and seaweed-derived emulsifiers.
London’s vegan bakeries aren’t just keeping up. They’re leading. And whether you’re vegan, curious, or just hungry, it’s worth showing up.