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a pile of nut-free vegan baklava on aprchment paper drizzled with syrup.
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5 from 4 votes

Vegan Baklava Recipe (Nut-Free)

Vegan Baklava Recipe that can be easily made nut-free with phyllo dough, dried apricots, dates or figs, and golden raisins. Walnut and coconut are optional. It is sweet, crispy, and super delish!
Keywords:baklava, nut-free, vegan
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 16 pieces
Calories220 kcal
Cost $ 0.75 per piece



For the Baklava:

  • ½ cup sweetened shredded coconut For a nut-free baklava version of Lauren's recipe, replace the coconut with finely chopped dried dates (same amount).
  • ½ cup walnuts For a nut-free baklava recipe, replace the walnuts with finely chopped dried figs (same amount). If you prefer, use other nuts such as pistachios, almonds, hazelnuts, or pecans!
  • ¾ cup dried apricots
  • ¾ cup golden raisins or currants
  • ¼ cup caster sugar granulated sugar would work too! For our vegan version, I used beet powdered sugar!
  • ½ teaspoon ground cinnamon
  • 16 sheets of phyllo dough pastry (a 16-oz package) thawed in the refrigerator (Please do not thaw it over the counter; otherwise, your dough will become chewy instead of crispy).
  • 8 tablespoon dairy-free unsalted butter melted (or use melted coconut oil, or melted regular unsalted butter for a non-vegan version that is also nut-free)

For the Syrup:

  • 1 tablespoon agave nectar other options are pure maple syrup, golden syrup, or honey if you are not vegan
  • ½ teaspoon ground cinnamon
  • 1 teaspoon finely grated orange
  • 1 cup granulated sugar I used beet granulated sugar for our vegan baklava but you can use others


  • Preheat the oven to 400 degrees F (204 degrees C). Grease a 10 x 7-inch glass pan (double recipe for a 13 x 9-inch).
  • Make the vegan baklava filling: Place coconut and walnuts (or dried dates and dried figs), apricots, and raisins in a food processor. Add sugar and cinnamon. Process until finely chopped. The mixture will be clumpy.
  • Assemble: Place the phyllo sheets on a clean work surface. Cover with a damp towel to prevent it from drying out—brush 1 sheet of the pastry with melted butter. Fold in half, pressing into the pan. Trim excess dough from the edges to fit the side of the pan. Sprinkle ½ cup dried fruit mixture evenly on top of the pastry.
  • Brush another sheet of pastry with melted butter and fold it in half. Press into the baking dish on top of the first layer. Sprinkle with 2 Tablespoons of the fried fruit mixture. Then repeat the process with the remaining pastry sheets, butter, and 2 Tablespoons of the dried fruit mixture per layer, trimming edges as you go to fit the side of the pan.
  • End layering with a pastry sheet buttered and folded in half. Using a sharp knife, carefully cut the stacked phyllo layers of pastry into thirds lengthwise. Then cut crosswise diagonally to make 16 diamond-pattern pieces.
  • Bake for 30 minutes. Reduce the heat to 325 degrees F (163 degrees C) for about 10-15 more minutes or until golden brown. NOTE: The fruit mixture will darken faster than the pastry!
  • Make the syrup: While the baklava is baking, make the syrup. Place the agave syrup, cinnamon, orange rind, sugar, and ⅔ cup cold water in a saucepan over medium heat. Cook, stirring, until the sugar dissolves. Bring it to a boil and then reduce the heat to medium. Simmer for 5 minutes or until the syrup is slightly thickened. Pour the hot syrup over the hot baked baklava.
  • Serve: Let the vegan baklava cool in the pan and serve!

Recipe Notes

Some vegan baklava recipes use light olive oil to brush the phyllo dough, but I don't recommend it. It won't alter the flavor a lot! However, it will not help the baklava hold its shape when slicing it.
How to Store Vegan Baklava
Store leftovers, uncovered, in the fridge for up to 10-15 days. If you cover it, it will become soggy. It will become a little chewy and harder.
Or you can store it at room temperature for up to 5-7 days, preserving the crispness.
How to Freeze and Thaw
To freeze, wrap the pan of baklava tightly in a double layer of plastic wrap and then a double layer of foil. Freeze for up to 3 months. It will protect it from freezer burn.
Thaw in the fridge, uncovered.


Calories: 220kcal | Carbohydrates: 29g | Protein: 3.2g | Fat: 10.8g | Saturated Fat: 5.1g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 2.7g | Trans Fat: 0.2g | Cholesterol: 15.1mg | Sodium: 146.7mg | Potassium: 170.5mg | Fiber: 1.7g | Sugar: 11.4g | Vitamin A: 396.2IU | Vitamin C: 0.7mg | Calcium: 17.2mg | Iron: 1.4mg

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