• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Pure Plants
  • Home
  • Recipes
  • About
    • Contact us
    • Media & Press
  • Meal Plans
    • FREE 7-day Vegan Meal Plan (Only Easy Recipes!)
    • Quick Vegan Meals
    • Vegan Christmas Dinner
    • Vegan Thanksgiving Dinner
  • Guides
    • Eggplant
    • Oyster Mushrooms
    • TVP
menu icon
go to homepage
  • Recipes
  • Entrees
  • Soups
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Entrees
    • Soups
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home > Vegan Desserts

    Vegan Pop Tarts (with 3 Flavors!)

    By Emese Maczko on 09/29/2022 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    Are Pop-Tarts vegan? Some, but you don’t miss them if you try this delicious homemade vegan pop tarts recipe! Choose among 3 different flavors: frosted strawberry, brown sugar cinnamon, and cinnamon apple pie, or make your own favorite. You’ll love it either way. They are flaky and crispy. Perfect for a sweet breakfast or snack.

    A hand is holding a pop tart, a rectangle-shaped pillow-like cookie with white glaze on top and pink and white small hearts

    It is astonishing what you can do with a simple pie crust. Obviously you can make delicious apple crisp pie, baked vegan pumpkin cheesecake, or this easy vegan custard tart, but you can also make delicious pop tarts as well. Let us show you how below.

    Table of Contents hide
    1. Are Pop-Tarts vegan?
    2. What to expect from this recipe?
    3. Ingredients
    4. Instructions
    5. Vegan pop tart flavors
    6. Frosting aka glaze
    7. FAQs
    8. Allergen info
    9. More vegan dessert recipes
    10. Vegan Pop Tarts (3 Flavors!)

    Are Pop-Tarts vegan?

    While Pop-Tarts are one of the most popular toaster pastries, as far as I know, only 3 flavors are vegan: unfrosted strawberry pop tarts, unfrosted blueberry pot tarts, and unfrosted brown sugar cinnamon pop tarts. All others contain non-vegan ingredients like dairy (whey), egg whites, carmine, or gelatin.

    Even if they were vegan, they have so many questionable ingredients like high fructose corn syrup or palm oil. What is red 40 or yellow 6 food coloring anyway? I usually prefer to know what I am eating.

    A heart shape puzzle of vegetables with a text overlay saying 7-day meal plan
    FREE 7-Day Vegan Meal Plan

    Subscribe to our newsletters and download it right now.

    But more importantly, none of them are gluten-free. Don’t worry I got you covered with my delicious homemade not only vegan but gluten-free pop tarts. No weird ingredients you cannot pronounce or don’t know where to buy.

    2 pop tarts, rectangle-shaped pillow-like cookies on a white plate. Both has white glaze and white and pink small hearts on the top.

    What to expect from this recipe?

    If you make this vegan pop tart recipe, this is what you’ll get:

    • It is a 5-ingredient pastry dough with only simple ingredients that you can find in your pantry.
    • No kneading is needed since you can make the dough in a food processor within 5 minutes.
    • It is easy to roll out, cut, and shape.
    • Baked pop tarts are crispy, crunchy, and flaky.
    • This recipe includes probably the 3 easiest vegan pop tart flavors.
    Baked pop tarts, rectangle-shaped pillow-like cookies on a white parchment paper

    Ingredients

    We used our vegan gluten-free pie crust recipe to make these homemade pop tarts. It is a 5 ingredient recipe since we used a homemade flour blend, but it really only is flour, sugar, and butter.

    • Buckwheat flour – You can use a store-bought gluten-free flour blend instead of these 3. Or if you don’t need it to be gluten-free, this recipe also works with classic all-purpose flour.
    • White or brown rice flour
    • Tapioca starch – You can substitute it with corn starch for sure. We haven’t tested this recipe with any other tapioca flour substitutes.
    • Cane sugar – You can use another dry sweetener like white sugar, brown sugar, or even coconut sugar. You need to adjust the amount of butter if you decide to use liquid sweeteners like maple syrup or honey (although honey is not vegan).
    • Vegan butter – I found that the best vegan butter for baking is coconut oil based, like Earth Balance or Miyoko’s. You can even substitute plain coconut oil to make this dough.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Mixing the dough

    1. Add all dry ingredients to the food processor (buckwheat flour, rice flour, cane sugar, and tapioca starch). Pulse once to combine. 
    2. Add cold vegan butter in cubes and pulse until you have a crumble-like texture (see the below picture). 
    3. Add cold water 1 Tablespoon at a time. How much you need at the end depends on whether you have whole grain buckwheat or not, white or brown rice flour, or which starch you are using.

    How do you know it is the right consistency? Test it. Take a handful and see if you can roll a ball easily. It should stick together, but not too wet so that it sticks to your hand as well. It may seem crumbly in the food processor but forming a ball can still be easy. See the below picture for reference.

    Food processor with flour, brown sugar and butter cubes.
    Food processor from above with a mixed dough

    Rolling out the dough

    • Separate the dough in half. One for the bottom and one for the top.
    • Chill the dough in the fridge for 15-20 minutes if you feel that the dough is easy to handle.
    • Roll out one ball on a non-stick parchment paper or baking sheet directly. That way you don’t need to transfer it anywhere. I usually use rice flour for dusting as it has a grainy texture and the dough is just sliding so easily on it.
    • I use a rolling mat with measurements (similar to this one*). If you find that the dough sticks to the rolling pin dust it with rice flour or cover the dough with plastic wrap and roll it like that.
    • Never go thinner than ¼-inch (0,5 cm). Try to roll it in a shape of a large square or rectangle so it is easier to cut. No worries you can collect the excess dough, reshape it and roll it out again to make more pop tarts.
    • Don’t be afraid to patch it up! If you tear it somewhere or you get a hole, just patch it with a little bit of dough. Smooth it with your fingers, roll over it and it will still be perfect at the end. 

    Cutting, filling, and baking

    You have your dough all rolled out now! Let’s cut!

    Use a sharp knife and cut out 2.5 x 4 inch (6 x 9 cm) rectangles. Or if you want to be creative, take any large cookie cutter, and make as many pairs as you like. You can do squares, hearts, or circles, or make it festive by choosing a themed cookie cutter like Halloween or Christmas.

    1. Place parchment paper in your sheet pan or use a baking sheet and transfer the cut-outs from your rolling mat with the help of a slotted turner*. Gently lift them up!
    2. Place the chosen filling in the middle of the cut-out (photo #1).
    3. Cover it with another cut-out and use your hands to gently push the edges together (photo #2).
    4. Use a fork to really seal all sides (photo #3).
    5. Poke a couple of holes to let the filling breathe a bit (photo #4). The pop tarts may pop despite the holes, but I guess that is why they are called pop tarts.
    6. Bake them in a preheated oven at 350 Fahrenheit (180 degrees Celsius) for 20-25 minutes until they become crispy and get very light golden brown edges.
    4 photo collage of how to fill gluten-free pop tarts by showing the cut-out rectangles with filling and a hand holding a fork sealing the edges

    Vegan pop tart flavors

    We tried and tested this recipe with 3 different vegan fillings. All of them were absolutely delicious!

    A stack of pop tarts, rectangle-shaped pillow-like cookies cut in the middle so the inside is visible which is alternating dark purple and brown

    Strawberry pop tarts

    If you cut pop tarts in the same size as we did (2.5 x 4 inch (6 x 9 cm) rectangles), you can add 2 teaspoons of any fruit jam or preserve. May it be strawberry, blueberry, sour cherry, or apricot. Whatever you have on hand.

    When you make vegan pop tarts with jam filling, make sure not to over-fill them. Due to their high sugar content, any type of jam will likely be boiling inside the pop tart during baking. They will pop the tarts open if you add too much. Poking holes on the top helps, but not necessarily. They will still be delicious though.

    Cinnamon pop tarts

    Take a small bowl and mix together cane sugar and cinnamon.

    If you cut pop tarts the same size as we did (2.5 x 4 inch (6 x 9 cm) rectangles), then you’ll have 8 pop tarts. So mix 8 teaspoons of sugar and 1 teaspoon of cinnamon together. This is the easiest filling to make for sure. No risk of over-boiling or popping like with jams and preserves.

    Apple pie pop tarts

    1. Wash and peel an apple. Use an apple corer and slicer* to finish fast.
    2. Grate the apple pieces.
    3. In a small bowl mix the grated apple with ½ teaspoon of cinnamon and 1 Tablespoon of cane sugar.

    If you cut pop tarts in the same size as we did (2.5 x 4 inch (6 x 9 cm) rectangles), you need approx. 1 Tablespoon of cinnamon apple mix.

    Frosting aka glaze

    Some people like them frosted, some like them unfrosted. The easiest glaze you can make is a mix of powdered sugar (confectionary sugar) and water.

    1. Take a small bowl.
    2. Sift powdered sugar through a sieve to avoid any hard lumps.
    3. Add water (or dairy-free milk to get it really white) and mix it with a whisk.
    4. Drizzle it on top of your pop tarts. You can further decorate them with sprinkles.
    5. You need to place them in one layer until the glaze hardens. Otherwise, your pop tarts will stick together. It will not look nice.
    4 pop tarts, rectangle-shaped pillow-like cookies on a white plate. One has white glaze and white and pink small hearts on the top.

    FAQs

    How to store them?

    You can store these vegan pop tarts in an airtight container in the fridge for up to 3-4 days without a problem. It will lose its crunchy, crispy crust as time goes by. Pop them back in the toaster oven to make them crispy again.

    Is it freezer friendly?

    You can definitely freeze unfrosted pop tarts, but I don’t recommend freezing them together with any topping. Thaw them at room temperature completely before serving and pop them back in the toaster oven to make them crispy again.

    Allergen info

    This vegan pop tart recipe is dairy-free and egg-free.

    • Vegan – All ingredients are supposed to be vegan.
    • Nut-free – You should use dairy-free butter (aka margarine) that doesn’t use coconut oil. In any event, check the packaging for info on everything you buy.
    • WFPB-friendly (whole foods plant-based) – It is not compliant since vegan butter contains oil. I haven’t tested this recipe with peanut butter, but if you do let us know in the comments.
    • Gluten-free – You should pay attention to buying certified gluten-free flours, but all ingredients should be gluten-free.
    • Soy-free – All ingredients are supposed to be soy-free, but be sure to check the vegan butter you chose.

    More vegan dessert recipes

    You can browse through our vegan dessert recipes or check out

    • One slice of cheesecake with vibrant red sauce and raspberries on top is served on a light pink plate. The whole cake is in the background.
      Baked Vegan Cheesecake (Gluten-free, Oil-free)
    • One slice of amber brown cheesecake with whipped cream, caramel sauce and chopped nuts on top is served on a white plate. One bite is missing from the front. The whole cake is in the background.
      Baked Vegan Pumpkin Cheesecake (Gluten-free, Oil-free)
    • One slice of blueberry pie on a white plate with vibrant purple berries, crumble topping and a scoop of yellow ice cream. Another plate with a slice is in the background. Fresh blueberries are scattered around.
      Lemon Blueberry Crumble Pie
    • A slice of apple pie on a white plate with brown sauce, apple slices and crumbly topping. There is a fork taking the first bite.
      Caramel Apple Crisp Pie (Vegan)
    • Light Vegan Custard Tart
    • A black skillet from above with diced apples in caramel sauce, crumble topping and 2 scoops of yellow ice cream. 2 small whie bowls is filled with the apple crumble hence there is a part missing in the skillet.
      Caramel Apple Crumble (Vegan)

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

    Different colorful vegetables drawn as icons on an orange background in a shape of a heart.

    ⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐

    A hand is holding a pop tart, a rectangle-shaped pillow-like cookie with white glaze on top and pink and white small hearts

    Vegan Pop Tarts (3 Flavors!)

    Emese Maczko
    I am telling you that you can make delicious homemade vegan pop tarts with our easy recipe! Try one of these 3 different flavors: frosted strawberry, brown sugar cinnamon, and cinnamon apple pie, or make your own favorite. You’ll love it either way.
    4.3 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Chill 15 minutes mins
    Total Time 55 minutes mins
    Course Dessert, Main Course
    Servings 8 pop tarts
    Calories 218kcal

    Equipment

    • Food processor
    • Pastry blender
    • Rolling mat
    • Reusable pie crust bag
    • Regular parchment paper
    • Non-stick baking sheet
    • Cling wrap / Saran wrap
    • Slotted turner

    Ingredients
     
     

    Dough

    • ¾ cup Buckwheat flour
    • ½ cup Rice flour
    • ½ cup Tapioca starch
    • 3 Tbsp Cane sugar or coconut sugar
    • ½ tsp Salt
    • 4 oz Dairy-free butter
    • 1-3 Tbsp Cold water depending on texture

    Jam filling (2 teaspoons per pop tart)

    • 16 tsp Jam

    Apple pie filling (1 Tablespoon per pop tart)

    • 1 Apple (grated)
    • 1 Tbsp Cane sugar or coconut sugar
    • ½ tsp Cinnamon

    Cinnamon sugar (1 teaspoon per pop tart)

    • 8 tsp Cane sugar or coconut sugar
    • 1 tsp Cinnamon

    Glaze

    • ½ cup Powdered sugar (confectionary sugar)
    • ½ Tbsp Water or dairy-free milk
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    Mixing the dough

    • Add all dry ingredients to the food processor (buckwheat flour, rice flour, cane sugar, and tapioca starch). Pulse once to combine. 
    • Add cold dairy-free butter in cubes and pulse until you have a crumble-like texture. 
    • Add cold water 1 Tablespoon at a time. The dough is perfect if 1) you can easily form a ball without any crumbles; 2) it is soft to the touch but does not stick to your fingers and 3) you can easily scrape the dough out of the container without any trace. 
    • Chill in the fridge for at least 15 minutes.

    Rolling the dough

    • Take a non-stick parchment paper or a rolling mat. Place the dough in the middle and cover it with plastic wrap.
    • Roll the dough out, but not thinner than 0.5 inches. Aim for a rectangle or square shape but don’t worry if it is not perfect. If you tear it somewhere or you get a hole, just patch it with a little bit of dough. Smooth it with your fingers, roll over it, and it will still be perfect in the end. 
    • If you are ready with the rolling, peel off the plastic wrap. Use a sharp knife and cut out 2.5 x 4 inch (6 x 9 cm) rectangles. Or, if you want to be creative, take any large cookie cutter, and make as many pairs as you like.
    • Use a slotted turner to gently transfer the cut-outs to a sheet pan with parchment paper or to a non-stick baking sheet.

    Cutting, filling, and baking

    • Preheat the oven to 350 Fahrenheit (180 degrees Celsius). 
    • Place your filling in the middle of the cut-out. Mix the filling ingredients in a separate bowl and add the amount written in the Ingredients section to every pop tart.
    • Cover it with another cut-out and use your hands to gently push the edges together. Then use a fork to really seal it. Poke a couple of holes to let the filling breathe a bit.
    • Bake them for 20-25 minutes until they become crispy and have light golden brown edges.
    • Drizzle the glaze over the pop tarts and decorate them with sprinkles.
    • Even more tips in the post above the recipe card!
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Top tips

    • Make sure you use cold butter and not room temperature.
    • Add the butter to the food processor at last in 1×1 inch cubes so that it doesn’t stick to the sides.
    • Use silicone / non-stick parchment paper. If you don’t have one, sprinkle it with a little rice flour before rolling.
    • Use plastic wrap on top if the dough sticks to your rolling pin.
    • You can leave the dough in the fridge overnight and roll it out the next day. No problem.
    • Cane sugar can be substituted for any dry sugar, like coconut sugar. Liquid sugar like maple syrup will make the dough too wet to roll out, so might need to add more flour to get to the same consistency.

    Video

    Nutrition

    Nutrition Facts
    Vegan Pop Tarts (3 Flavors!)
    Amount Per Serving (1 pop tart without filling)
    Calories 218 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g13%
    Trans Fat 2g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 6g
    Sodium 239mg10%
    Potassium 77mg2%
    Carbohydrates 27g9%
    Fiber 1g4%
    Sugar 5g6%
    Protein 2g4%
    Calcium 6mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: This recipe was originally posted in Nov 2020. More tips, info, and detail were added and it was republished in Sep 2022.

    109 shares

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

    Reader Favorites

    • A large white bowl with white rice and sticky brown battered strips on top sprinkled with sesame seeds, orange peels and chopped spring onion
      Crispy Vegan Orange Chicken (Copycat Panda Express)
    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Copycat IKEA Veggie Balls

    Hearty stews

    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
      The Best Hearty Vegetable Stew
    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
      Vegan Stew with Dumplings
    • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
      Jackfruit Stew (Vegan Beef Stew)
    • Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.
      Vegan Pot Pie

    Footer

    ^ back to top

    About

    • Contact
    • About
    • Media & Press
    • Privacy Policy
    • Terms & Conditions
    • Nutritional disclaimer
    • General Disclaimer

    Categories

    • Vegan Main Dishes
    • Vegan Soups
    • Vegan Desserts
    • Vegan Pasta Sauces
    • Vegan Sides

    Seasonal

    • Vegan Lentil Loaf
    • Vegan Shredded Chicken
    • Chickpea Mushroom Curry
    • Hokkaido Pumpkin Soup
    • Vegan Bechamel

    Quick links

    • TVP Recipes
    • Quick Vegan Meals
    • Creamy Vegan Soups
    • Rice Paper Recipes
    • Oyster Mushroom Recipes

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    Stock images for articles by Depositphotos.com.

    Copyright © 2018-2023

    109 shares