Embrace a truly delicious and compassionate vegan Christmas recipes celebration this holiday season. You can discover festive plant-based dishes that are just as rich and satisfying as traditional fare.
Research suggests that adopting a plant-based diet can offer numerous health benefits, including improved cardiovascular health and reduced inflammation.
Enjoy all your favorite holiday flavors without any dairy or meat. This comprehensive guide offers varied options for your holiday table, plus a show-stopping Fluffy Gingerbread Cake recipe that’s perfect for sharing.
Why You’ll Love This Fluffy Vegan Gingerbread Cake
This Gingerbread Cake will quickly become a cherished part of your holiday tradition. It is incredibly moist and tender, promising that perfect holiday texture in every bite. Enjoy the cake’s rich, warm spices that create that classic, comforting gingerbread flavor we all adore. You will appreciate the simple ingredients, making this a truly accessible recipe for bakers of all skill levels. The homemade vanilla cream sauce adds an elevated indulgence that takes this cake from delicious to extraordinary. Overall, it’s a truly festive and comforting dessert, making it a perfect holiday showstopper for your table.
Ingredients
Crafting delightful vegan Christmas recipes begins with high-quality ingredients. Here’s what you need for this wonderful Gingerbread Cake and its accompanying cream sauce:
Gingerbread Cake
- 2 cups (240g) all-purpose flour, spooned and leveled or weighed
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Gingerbread Spice Blend:
- 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 (the 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 Serving
- Vanilla Cream Sauce (recipe below)
- Pomegranate seeds (optional)
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
Notes & Substitutions
Weighing your flour (240g) provides the most accurate measurement for consistent results. Aquafaba, the liquid from a can of chickpeas, acts as an excellent egg replacer, adding structure and lightness to the cake. Learn more about the science of aquafaba as an egg substitute in food foams and emulsions. Be sure to use unsulphured molasses for the best, most balanced flavor; blackstrap molasses is too bitter. For the coconut cream, chill a full-fat can of coconut milk overnight, then scoop out only the thick, solid cream that rises to the top. If you need a gluten-free option, substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.
Equipment
You will need a few standard kitchen items to create this delicious vegan Christmas dessert. Gather a 9×5-inch loaf pan, parchment paper, a large mixing bowl, and a small bowl. A handheld electric mixer or stand mixer will make whipping easier. You also need a rubber spatula, a wire rack for cooling, a small or medium saucepan, and a whisk.
Instructions
Ready to bake some amazing Christmas vegan treats? Follow these simple steps for a truly delicious result.
Gingerbread Cake Directions
- Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third or middle of the oven. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
- In a large bowl, combine the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves. Whisk well to ensure the baking soda is evenly mixed in.
- Pour the aquafaba into a small bowl. Using a handheld electric mixer or stand mixer, whip the aquafaba on medium speed for 45-60 seconds, or until uniformly foamy.
- Make a well in the center of the dry ingredients. Add the whipped aquafaba, oat milk sunflower oil, brown sugar, and vanilla.
- Wipe out the bowl used for the aquafaba. Pour the molasses and hot coffee into the bowl, and whisk until well combined. Pour into the well with the liquid ingredients.
- Using your electric mixer on slow speed, combine the dry and wet ingredients just until combined, scraping down the sides of the bowl with a rubber spatula. Stop mixing as soon as the batter comes together – do not overmix. It’s okay if there are some lumps.
- Pour the cake batter into the lined loaf pan and smooth the surface with a rubber spatula. Bake in the preheated oven for 50-55 minutes, until the cake is relatively firm and springs back when touched and a toothpick inserted into the top sides of the cake comes out with a few moist crumbs.
- Transfer the pan to a wire rack and cool for 10-15 minutes. Then, using the parchment paper handles, remove the bread from the pan and cool on the rack for at least 20 minutes before slicing. When ready to serve, drizzle the Vanilla Cream Sauce on top and scatter with pomegranate seeds, if using.
Vanilla Cream Sauce Directions
- Add the powdered sugar, vegan butter and coconut cream to a small or medium saucepan over medium heat. Cook, stirring occasionally, until the butter has melted.
- Bring to boil and keep at a boil for 3 minutes, stirring frequently. Remove from heat and stir in the vanilla and salt.
- Allow to cool for a few minutes before spooning over the cake.
Pro Tips & Troubleshooting
Do not overmix the batter; overmixing develops gluten and can lead to a tough, dense cake instead of a light, fluffy texture. For the absolute best flavor, use fresh spices, especially freshly grated nutmeg. Always ensure your ingredients are at room temperature for easier mixing and a smoother batter. Cooling patience is key; allow the cake to cool fully before slicing to prevent crumbling. For accurate results, always measure flour correctly by spooning it into the measuring cup and leveling it, or better yet, weigh it. For the cream sauce, use the thick, solid density of coconut cream from a chilled can for the best consistency.
Serving, Storage & Variations
Serving Ideas
Serve your gingerbread cake warm, generously drizzled with the homemade vanilla cream sauce. Garnish with a sprinkle of bright pomegranate seeds, delicate candied ginger, or a sprig of fresh mint for a festive touch. This delightful dessert also pairs wonderfully with a scoop of vegan vanilla ice cream or a dollop of whipped coconut cream.
Storage Instructions
Store any leftover gingerbread cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to 5 days. You can also freeze unfrosted cake slices for up to 3 months; simply thaw them at room temperature before serving.
Flavor Variations
Add some finely chopped candied ginger directly to the batter for an extra zingy ginger kick. You can also fold in toasted pecans or walnuts for a delightful nutty crunch. Feel free to swap the oat milk for almond or soy milk, keeping it unsweetened for optimal flavor balance. These minor adjustments allow for wonderful meat-free festive options.
More Vegan Christmas Recipes
Planning an entire plant-based holiday meal? Here are more ideas beyond our featured gingerbread cake!
Appetizers & Starters
- Creamy Vegan Mushroom Soup
- Vegan Spinach Artichoke Dip
Hearty Main Dishes
- Vegan Lentil Shepherd’s Pie
- Incredible Vegan Wellington
- Creamy Lentil Stuffed Butternut Squash
Delicious Side Dishes
- Seven Secrets for the Best Vegan Mashed Potatoes
- Crispy Baked Vegan Mac and Cheese
- Vegan Wild Mushroom Stuffing
- Cheesy Vegan Scalloped Potatoes
Decadent Desserts
- Vegan Fudge
- Ginger-Orange Vegan Cheesecake
- Vegan Apple Cinnamon Bundt Cake
Holiday Drinks
- Healthy Vegan Gingerbread Hot Chocolate
- Creamy Vegan Spiced Eggnog
Nutrition
Enjoying delicious vegan Christmas dishes can also be mindful. Here is an estimated nutritional breakdown for one serving of the Fluffy Gingerbread Cake. This information can vary based on specific brands and ingredient measurements.
| Nutrient | Amount |
|---|---|
| Calories | 357 kcal |
| Carbohydrates | 47 g |
| Protein | 3 g |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 10 g |
| Trans Fat | 1 g |
| Sodium | 211 mg |
| Potassium | 261 mg |
| Fiber | 1 g |
| Sugar | 27 g |
| Vitamin A | 239 IU |
| Vitamin C | 1 mg |
| Calcium | 58 mg |
| Iron | 2 mg |
FAQ
- Can I make the Gingerbread Cake gluten-free?
- Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for regular flour. Ensure your blend contains xanthan gum for proper structure.
- Can I prepare this cake in advance?
- Absolutely! This cake tastes even better the next day. You can bake it, let it cool completely, and store it at room temperature for up to 3 days before serving.
- What type of molasses is best for gingerbread cake?
- Always use unsulphured molasses for gingerbread. Blackstrap molasses has a much stronger, more bitter flavor that can overwhelm your cake.
- What is aquafaba and why is it used?
- Aquafaba is the liquid from a can of chickpeas. It acts as a fantastic egg replacer in vegan baking, helping to bind ingredients and create a light, airy texture.
- How do I choose the right coconut cream?
- For the best results, chill a can of full-fat coconut milk overnight. The thick, solid cream will separate and rise to the top; scoop only this thick portion for the recipe.
- What are some tips for organizing a full vegan Christmas meal?
- Plan your menu in advance, and make dishes like this gingerbread cake or certain side dishes ahead of time. Don’t be afraid to delegate tasks to family or friends for a smoother, less stressful holiday. These tips apply to all your vegan Christmas recipes.
Conclusion
Creating a memorable and delicious vegan Christmas recipes feast is simpler than you think with these accessible plant-based options. We hope you feel inspired to try our featured Fluffy Gingerbread Cake and explore the other delightful recipes in this guide. Enjoy the ease and joy of preparing a holiday meal that is both compassionate and incredibly flavorful. We wish you and your loved ones a happy, delicious, and plant-based holiday season!
The Ultimate Guide to Vegan Christmas Recipes (Featuring Fluffy Gingerbread Cake!)
Ingredients
Equipment
Method
- Preheat the oven to 350°F/176°C, arrange a rack, and line a 9x5-inch loaf pan with parchment paper, allowing excess to form a sling.
- In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, nutmeg, allspice, and cloves until well combined.
- Whip the aquafaba in a small bowl with an electric mixer for 45-60 seconds until it becomes uniformly foamy.
- Create a well in the center of the dry ingredients and add the whipped aquafaba, oat milk, sunflower oil, brown sugar, and vanilla extract.
- Whisk molasses and hot coffee in the cleaned aquafaba bowl, then pour this mixture into the well with the other liquid ingredients.
- Using an electric mixer on slow speed, combine the wet and dry ingredients just until the batter comes together, being careful not to overmix.
- Pour the cake batter into the prepared loaf pan, smooth the surface, and bake for 50-55 minutes until firm and a toothpick comes out with moist crumbs.
- Cool the cake in the pan for 10-15 minutes, then use the parchment handles to remove it and cool completely on a wire rack for at least 20 minutes before slicing.
- To serve, drizzle with the Vanilla Cream Sauce and scatter with pomegranate seeds, if desired.
- Add powdered sugar, vegan butter, and coconut cream to a small saucepan over medium heat, stirring occasionally until the butter has melted.
- Bring the mixture to a boil and maintain it for 3 minutes, stirring frequently; then remove from heat and stir in the vanilla and salt.
- Allow the sauce to cool for a few minutes before spooning it over the cake.
Notes
Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.
