Delicious Vegan Christmas Recipes: Fluffy Gingerbread Cake & More!

The holiday season is here, and with it comes the joy of delicious food! If you are looking for spectacular plant-based options, you’ve come to the right place. Dive into a world of incredible vegan Christmas recipes, centered around our show-stopping Fluffy Gingerbread Cake. This guide also provides ideas for a complete festive meal, proving that plant-based holidays can be effortlessly delicious. Get ready to explore delightful, compassionate cooking!

Why You’ll Love These Vegan Christmas Recipes

These fantastic plant-based holiday dishes offer something for everyone at your festive table.

• Delicious Plant-Based Holiday Options: Enjoy richly flavored dishes that capture the spirit of the season, all completely vegan.
• Impress Guests with Festive Flavors: Your friends and family will adore these comforting and indulgent meals, whether they are vegan or not.
• Meet Diverse Dietary Needs Easily: Effortlessly cater to various preferences without sacrificing taste or complexity.
• Enjoy Comforting, Indulgent Dishes: These recipes bring warmth and joy, perfect for a cozy Christmas celebration.
• Simplify Holiday Meal Planning: Our easy-to-follow steps make preparing these vegan Christmas recipes a breeze for busy home cooks.

Fluffy Vegan Gingerbread Cake

Imagine a holiday dessert that truly captures the season’s magic. Our Fluffy Vegan Gingerbread Cake is wonderfully tender and incredibly moist, bursting with rich, aromatic spices. Each bite delivers a perfect blend of ginger, cinnamon, and cloves. This festive cake pairs beautifully with a luscious, creamy vanilla cream sauce, elevating it to an unforgettable treat.

Ingredients

Creating this delightful gingerbread cake and its accompanying sauce requires simple, accessible ingredients. These vegan Christmas recipes prove how easy it is to bake plant-based holiday treats.

• For the Gingerbread Cake:
  • 2 cups (240g) all-purpose flour, spooned and leveled or weighed
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Heaping 1/4 teaspoon allspice
  • Heaping 1/4 teaspoon ground cloves
  • 6 tablespoons (90 mL) aquafaba (liquid from a can of chickpeas)
  • 1/2 cup (120 mL) oat milk (or other unsweetened plant-based milk)
  • 7 tablespoons (105 mL) sunflower oil (or any neutral-flavored oil)
  • 2/3 cup packed (125g) organic brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup + 1 tablespoon (95 mL) unsulphured molasses (not blackstrap molasses)
  • 1/3 cup (80 ml) strongly brewed hot coffee
• For the Vanilla Cream Sauce:
  • 1/2 cup (60g) organic powdered sugar
  • 4 tablespoons (56g) vegan butter
  • 1/2 cup (110g) coconut cream*
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch sea salt
• Optional Garnishes:
  • Pomegranate seeds

Notes & Substitutions

• Spoon-and-level flour: Always spoon flour into your measuring cup, then level it off with a straight edge. This prevents over-measuring, which leads to a dense cake.
• Aquafaba: This is the liquid from a can of chickpeas, a fantastic plant-based binder and leavening agent. It whips up like egg whites! Recent research further explores the science behind aquafaba as an egg white substitute in food foams.
• Molasses type: Use unsulphured molasses for its sweet, mild flavor. Blackstrap molasses is too strong and bitter for this recipe.
• Plant milk alternatives: Feel free to use almond, soy, or cashew milk instead of oat milk. Ensure it’s unsweetened.
• Oil substitutions: Canola oil, vegetable oil, or melted coconut oil (neutral type) work well in place of sunflower oil.
• Gluten-free options: Substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum for best results.
• Coconut cream: Use the thick, solid part from a can of full-fat coconut milk that has been refrigerated overnight.

Equipment

Gathering your tools before you start makes baking much smoother.

• 9×5-inch (23×13 cm) loaf pan
• Parchment paper
• Large mixing bowls (2)
• Small bowl
• Handheld electric mixer or stand mixer
• Rubber spatula
• Small or medium saucepan
• Whisk
• Wire rack for cooling

Instructions

Creating these delicious vegan Christmas recipes is a straightforward process, perfect for beginners. Follow these steps carefully for a perfect Fluffy Gingerbread Cake and creamy vanilla sauce.

Gingerbread Cake Directions

1. Preheat your oven to 350°F/176°C. Position a rack in the bottom third or middle of the oven. Line a 9×5-inch loaf pan with parchment paper, allowing the excess to hang over the long sides to create a convenient sling.
2. In a large bowl, combine the flour, baking soda, salt, ground ginger, cinnamon, nutmeg, allspice, and cloves. Whisk these dry ingredients thoroughly to ensure the baking soda is evenly distributed.
3. Pour the aquafaba into a small, clean bowl. Using a handheld electric mixer or stand mixer, whip the aquafaba on medium speed for 45-60 seconds, or until it becomes uniformly foamy.
4. Make a well in the center of your dry ingredients mixture. Add the whipped aquafaba, oat milk, sunflower oil, brown sugar, and vanilla extract into the well.
5. Wipe out the bowl that was used for whipping the aquafaba. Pour the molasses and hot coffee into this bowl, then whisk them until they are well combined. Pour this mixture into the well with the other liquid ingredients.
6. Using your electric mixer on slow speed, gently combine the dry and wet ingredients. Mix just until they are combined, scraping down the sides of the bowl with a rubber spatula as needed. Stop mixing as soon as the batter comes together; do not overmix. A few small lumps are perfectly fine.
7. Pour the cake batter evenly into the lined loaf pan and smooth the surface with your rubber spatula. Bake in the preheated oven for 50-55 minutes. The cake is ready when it feels relatively firm, springs back when lightly touched, and a toothpick inserted into the top-sides of the cake comes out with only a few moist crumbs.
8. Transfer the pan to a wire rack and allow it to cool for 10-15 minutes. Then, use the parchment paper handles to carefully remove the cake from the pan. Place it directly on the wire rack and let it cool completely for at least 20 minutes before slicing. When you are ready to serve, drizzle generously with the Vanilla Cream Sauce and scatter with pomegranate seeds, if you choose. These vegan Christmas recipes truly shine when served warm!

Vanilla Cream Sauce Directions

1. Add the powdered sugar, vegan butter, and coconut cream to a small or medium saucepan. Place the saucepan over medium heat. Cook, stirring occasionally, until the vegan butter has completely melted and the ingredients are combined.
2. Bring the mixture to a boil and maintain a rolling boil for 3 minutes, stirring frequently to prevent scorching.
3. Remove the saucepan from the heat and stir in the pure vanilla extract and a pinch of sea salt.
4. Allow the sauce to cool for a few minutes before spooning it warm over your delicious gingerbread cake.

Pro Tips & Troubleshooting

Achieve perfect results with these essential baking tips.

• Do not overmix cake batter: Overmixing develops gluten, leading to a tough, dense cake. Mix only until just combined.
• Measure flour accurately by weight: Using a kitchen scale (240g for 2 cups) is the most precise way to measure flour.
• Ensure aquafaba is properly whipped: It should be foamy and light, resembling soft peaks, to provide proper lift.
• Use fresh spices for best flavor: Older spices lose potency. Fresh spices make a huge difference in gingerbread cake.
• Adjust baking time for your oven: Ovens vary, so start checking for doneness at 45 minutes and adjust as needed.
• Prevent cake from sticking: Always line your pan with parchment paper, even if it’s non-stick, for easy removal.
• Make sauce ahead: The vanilla cream sauce can be made a day in advance and gently reheated before serving.
• Troubleshoot dense or crumbly cake: A dense cake usually means overmixing or too much flour. A crumbly cake might be due to not enough liquid or incorrect oven temperature.

Serving, Storage, & Variations

Serving Suggestions

• Serve your Fluffy Vegan Gingerbread Cake warm with a generous drizzle of the creamy vanilla sauce.
• Top with fresh pomegranate seeds or candied ginger for extra flair and texture.
• Pair a slice with a hot cup of coffee, herbal tea, or a rich vegan hot chocolate for the ultimate cozy treat.

Storage Instructions

• Store the cooled gingerbread cake in an airtight container at room temperature for up to 3 days.
• Refrigerate the vanilla cream sauce separately in an airtight container for up to 5 days. Reheat gently before serving.
• For longer storage, freeze individual slices of the gingerbread cake tightly wrapped in plastic wrap and then foil for up to 2 months. Thaw at room temperature.

Variations

• Candied Ginger: Fold 1/4 cup of finely chopped candied ginger into the batter for an extra spicy kick.
• Glaze or Frosting: Instead of cream sauce, top the cake with a simple lemon glaze or a decadent vegan cream cheese frosting.
• Spice Blends: Experiment with other holiday spices like cardamom or star anise for a unique twist on this classic. These easy vegan Christmas recipes are highly adaptable!

More Vegan Christmas Recipes

Creating a full festive spread with vegan Christmas recipes is easier than you think! Sweet Emily loves making baking simple, and we also want to inspire your whole holiday menu. Here are some categories to help you plan a truly memorable, plant-based feast:

• Soups & Salads: Start your meal with light yet hearty options like a creamy roasted butternut squash soup or a festive cranberry walnut salad.
• Side Dishes: Upgrade classic comfort foods with vegan twists. Think garlic herb mashed potatoes, green bean casserole with crispy onions, or a savory bread stuffing.
• Main Dishes: Impress your guests with a show-stopping centerpiece such as a hearty lentil loaf, a flavorful mushroom wellington, or a stuffed acorn squash.
• Desserts: Beyond our gingerbread cake, consider easy sugar cookies, chocolate peppermint bark, or a vibrant berry crisp for sweet celebration.
• Drinks: Offer festive beverages like sparkling cranberry mocktails, spiced apple cider, or homemade eggnog (vegan style, of course!).

Nutrition

This Fluffy Vegan Gingerbread Cake is a delightful treat for your holiday table. It offers the comfort of traditional baking with plant-based ingredients. Made with whole foods and fresh spices, it provides a homemade option. Enjoy this delicious addition to your vegan Christmas recipes knowing it’s crafted with care.

FAQ

• Can I make the gingerbread cake gluten-free? Yes, absolutely! Use a 1:1 gluten-free all-purpose flour blend designed for baking. For best texture, ensure your blend contains xanthan gum.
• How far in advance can I prepare this cake? You can bake the cake up to 3 days ahead and store it airtight at room temperature. It also freezes well for up to 2 months, making these vegan Christmas recipes very convenient for meal prepping.
• What makes aquafaba a good egg substitute? Aquafaba, the liquid from canned chickpeas, mimics egg whites perfectly. It whips into a foam that adds structure, lift, and binding power to baked goods.
• Are these vegan Christmas recipes suitable for non-vegans? Definitely! These recipes are crafted for deliciousness first, appealing to everyone. The familiar holiday flavors ensure they will be loved by all your guests.
• How do I choose the right molasses? Always opt for unsulphured molasses, such as fancy or robust varieties, for its balanced sweetness. Avoid blackstrap molasses, which is much stronger and can overwhelm the delicate spice flavors of the cake.

Conclusion

Embrace the joy of the season with our heartwarming vegan Christmas recipes! This Fluffy Gingerbread Cake, with its tender crumb and aromatic spices, promises to be a festive centerpiece. Don’t stop there; explore the diverse plant-based options we have for a complete holiday spread. Sweet Emily is here to make your baking simple and your celebrations delicious. Wishing you a happy, flavorful, and plant-based holiday season!

Fluffy Gingerbread Cake

This delightful vegan gingerbread cake is moist, spicy, and perfect for Christmas, featuring a fluffy texture and a rich vanilla cream sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8 slices

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Gingerbread Cake

• 2 cups all-purpose flour (240g), spooned and leveled or weighed (see “tips section”)
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• Heaping 1/4 teaspoon allspice
• Heaping 1/4 teaspoon ground cloves
• 6 tablespoons aquafaba (90 mL) the liquid from a can of chickpeas
• 1/2 cup oat milk (120 mL) or other unsweetened plant-based milk
• 7 tablespoons sunflower oil (105 mL) or any neutral-flavored oil
• 2/3 cup organic brown sugar packed (125g)
• 1 teaspoon pure vanilla extract
• 1/3 cup + 1 tablespoon unsulphured molasses (95 mL) not blackstrap molasses
• 1/3 cup strongly brewed hot coffee (80 ml)
• Pomegranate seeds optional

Vanilla Cream Sauce

• 1/2 cup organic powdered sugar (60g)
• 4 tablespoons vegan butter (56g)
• 1/2 cup coconut cream (110g)*
• 1/2 teaspoon pure vanilla extract
• 1 pinch sea salt

Equipment

• Oven
• 9x5-inch loaf pan
• Parchment paper
• Large bowl
• Whisk
• Small bowl
• Electric mixer
• Rubber spatula
• Wire rack
• Small/medium saucepan

Method

 

Cake Instructions

1. Preheat the oven to 350°F/176°C and line a 9x5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves.
3. Whip the aquafaba in a small bowl with an electric mixer for 45-60 seconds until uniformly foamy.
4. Create a well in the dry ingredients and add the whipped aquafaba, oat milk, sunflower oil, brown sugar, and vanilla.
5. Whisk molasses and hot coffee in the bowl used for aquafaba, then add to the wet ingredients in the main bowl.
6. Using an electric mixer on low speed, combine the dry and wet ingredients just until mixed; avoid overmixing.
7. Pour the batter into the lined loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the top sides comes out with a few moist crumbs.
8. Cool the cake in the pan for 10-15 minutes, then remove to a wire rack and cool for at least 20 minutes before slicing. Drizzle with Vanilla Cream Sauce and pomegranate seeds, if desired.

Vanilla Cream Sauce Instructions

1. Add powdered sugar, vegan butter, and coconut cream to a saucepan over medium heat, stirring until the butter melts.
2. Bring the mixture to a boil for 3 minutes, stirring frequently, then remove from heat and stir in vanilla and salt.
3. Allow the sauce to cool for a few minutes before spooning it over the cake.

Notes

Ensure molasses is unsulphured, not blackstrap, for the best flavor. For best results, allow the cake to cool completely before slicing and serving with the vanilla cream sauce.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com