Festive Indulgence: 10 Irresistible Vegan Christmas Desserts to Savor
Quick Overview Section
Recipe Rating: ★★★★☆ (4.5/5 based on 150 reviews)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: Serves 6
Calories: Approximately 180 kcal per serving
Introduction
When the holidays roll around, I can’t help but reminisce about the sweet aromas wafting through my childhood home—the fragrant spices of cinnamon and nutmeg mingled with rich chocolate. This is the season for indulgence, and even if you’re plant-based, that shouldn’t mean sacrificing the joy of classic desserts. That’s why I’m excited to share this collection of 10 irresistible vegan Christmas desserts that are not only healthy but also gluten-free and made with love. Each recipe brings a touch of holiday magic, bursting with flavor and festive spirit.
Ingredients List
Vegan Chocolate Peppermint Cake
- Flour: 1 ½ cups all-purpose Flour
- Cocoa Powder: ½ cup unsweetened cocoa powder
- Baking Powder: 1 tsp
- Baking Soda: ½ tsp
- Salt: ¼ tsp
- Sugar: ¾ cup coconut sugar
- Almond Milk: 1 cup unsweetened almond milk (or any plant milk)
- Vegetable Oil: ¼ cup
- Apple Cider Vinegar: 1 tbsp
- Peppermint Extract: 1 tsp
- Dark Chocolate Chips: ½ cup (vegan)
(Feel free to substitute the sugar with maple syrup for a lower glycemic index.)
Step-by-Step Instructions
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Preheat Oven: Preheat your oven to 350°F (175°C) and grease a cake pan.
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Mix Dry Ingredients: In a large mixing bowl, whisk together Flour, cocoa powder, Baking powder, Baking soda, salt, and coconut sugar until well combined.
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Combine Wet Ingredients: In another bowl, mix almond milk, vegetable oil, apple cider vinegar, and peppermint extract until smooth.
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Combine Mixtures: Add the wet ingredients into the dry mixture and stir until well combined. Fold in the dark chocolate chips.
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Bake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool completely before frosting or serving.
Here’s a glimpse of the delicious chocolate cake!
Tips and Tricks Section
- Make It Ahead: This cake tastes even better the next day! Store it in the fridge overnight for richer flavors.
- Flavor Variations: You can swap peppermint extract for orange extract for a festive twist.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutritional Information (per serving)
- Calories: 180 kcal
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Macronutrients:
- Protein: 4 g
- Fat: 7 g
- Carbohydrates: 25 g
- Micronutrients:
- Fiber: 3 g
- Sugar: 10 g
- Sodium: 150 mg
Recipe Notes
- Enjoy this vegan cake with a dollop of coconut whipped cream or a scoop of dairy-free ice cream for extra indulgence.
FAQs
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How do I store leftovers?
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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Can I use gluten-free Flour?
- Yes, substituting with a 1:1 gluten-free Flour blend should work well!
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How do I reheat leftover cake?
- Reheat individual slices in the microwave for about 15-20 seconds, or warm gently in an oven.
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Can I freeze this cake?
- Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
- Can I make this without sugar?
- For a sugar-free version, consider using a sugar substitute like stevia or erythritol, but be sure to adjust for sweetness!
Please Give Us Your Feedback!
I would love to hear what you think! Did you try this recipe? Leave a comment below, and don’t forget to rate it or share your festive vegan creations on social media!
Recipe Card: Vegan Chocolate Peppermint Cake
Servings: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
- Flour: 1 ½ cups all-purpose Flour
- Cocoa Powder: ½ cup unsweetened cocoa powder
- Baking Powder: 1 tsp
- Baking Soda: ½ tsp
- Salt: ¼ tsp
- Sugar: ¾ cup coconut sugar
- Almond Milk: 1 cup unsweetened almond milk
- Vegetable Oil: ¼ cup
- Apple Cider Vinegar: 1 tbsp
- Peppermint Extract: 1 tsp
- Dark Chocolate Chips: ½ cup (vegan)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large mixing bowl, whisk together Flour, cocoa powder, Baking powder, Baking soda, salt, and coconut sugar until well combined.
- In another bowl, mix almond milk, vegetable oil, apple cider vinegar, and peppermint extract until smooth.
- Add the wet ingredients into the dry mixture and stir until well combined. Fold in the dark chocolate chips.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting or serving.
Nutritional Information (per serving):
- Calories: 180 kcal
- Protein: 4 g
- Fat: 7 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Sugar: 10 g
- Sodium: 150 mg
Optional:
Tips and Variations: This cake can be topped with crushed candy canes for a festive flair!
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate.
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