Holidays and baking are the perfect match. Look at Christmas cake, a seasonal sweet treat enjoyed by millions around the world, no matter their religious views. Baking has always had this incredible ability to bring people together, as do the holidays. No matter what families have gone through in the past year, the holiday season seems to draw people closer for celebrations, feasts, and family fun.
So many holiday classics aren’t made with veganism and vegetarianism in mind. This means that those who prefer not to eat animal products or by-products for health or moral reasons are left out in the metaphorical cold when it comes to tasty seasonal treats. So, as our holiday gift to you, here are three vegan and vegetarian-friendly holiday baking recipes.
Fudgy Vegan Chocolate Cake
Indulgent, moist, and morish as fudge, even non-vegans wouldn’t know this decadent cake wasn’t made with eggs, dairy, wheat, or nuts. That’ll be our delicious little secret.
Nutritional Profile
- Freezer-friendly
- Vegetarian
- Vegan
- Egg-free
- Gluten-free
- Dairy-free
Nutritional Information
- Kcal – 452
- Fat – 24g
- Saturates – 6g
- Carbohydrates – 53g
- Sugars – 34g
- Fiber – 3g
- Protein – 4g
- Salt – 0.9g
Ingredients
The Cake
- Dairy-free sunflower spread
- 1 ripe avocado (around 150g)
- 300g light muscovado sugar
- 350g plain gluten-free flour
- 50g quality cocoa powder
- 1 teaspoon of bicarbonate of soda
- 2 teaspoons of gluten-free baking powder
- 400ml unsweetened soya milk
- 150ml vegetable oil
- 2 teaspoons of vanilla extract
The Frosting
- 85g mashed avocado flesh
- 85g dairy-free sunflower spread
- 200g dairy-free chocolate chunks, containing 70% cocoa
- 25g quality cocoa powder
- 125ml unsweetened soya milk
- 200g sifted icing sugar
- 1 teaspoon of vanilla extract
- Vegan, gluten-free sprinkles for decoration
The Process
- Set oven to 160C/320F fan/gas 3. Line two 20cm sandwich tins with parchment paper and grease them with dairy-free sunflower spread. In a food processor, combine one avocado and 300g light muscovado sugar and process until smooth.
- Add 350g plain gluten-free flour, 50g cocoa powder, one teaspoon of bicarbonate of soda, two teaspoons of gluten-free baking powder, 400ml of unsweetened soya milk, two teaspoons of vanilla extract, and 150ml of vegetable oil into a food processor with half a teaspoon of fine salt and pulse again to form a liquid velvety batter.
- Divide your batter between the tins and bake for 25 minutes. Once the cakes have fully risen, insert a skewer into the middle of the cake and check if it comes out clean. If the skewer is clean, your cake is ready to be turned out onto a rack to cool completely.
It’s now time to move on to the frosting. Beat 85g of ripe avocado flesh and 85g dairy-free sunflower spread until smooth. Pass the mixture through a sieve and set it aside. - Bring 125ml unsweetened soya milk to a simmer and gradually add 25g of sifted cocoa powder.
- Beat until smooth and then allow to cool.
- Tip in your avocado and mix 200g of sifted icing sugar, one teaspoon of vanilla, and your melted chocolate, and keep mixing until your frosting is shiny and thick.
- Decorate the cake with frosting and sprinkles and leave it to sit for 10 minutes before you slice.
Vegan Lemon Cake
Lemon-soaked sponge cake and citrus-fresh icing, what more could you want this holiday season?
Nutritional Profile
- Freezer-friendly
- Vegetarian
- Vegan
- Egg-free
- Dairy-free
Nutritional Information
- Kcal – 276
- Fat – 9g
- Saturates – 1g
- Carbohydrates – 47g
- Sugars – 29g
- Fiber – 1g
- Protein – 2g
- Salt – 0.3g
Ingredients
- For the Cake
- 100ml vegetable oil
- 275g self-raising flour
- 200g castor sugar
- 1 teaspoon baking powder
- 1 lemon for zest and juice
- For the Icing
- 150g icing sugar
- ½ lemon for juice
The Process
- Preheat your oven to 200C/ 392F fan/ gas 6. Oil a 1lb tin and line it with baking parchment. Combine your sugar flour, baking powder, and lemon zest in a bowl. Add in your oil, lemon juice, and 170ml of cold water and mix until smooth.
- Transfer the mixture into your tin and bake for 30 minutes. Do the skewer test, and if the skewer comes out clean, move your cake to a wire rack to cool completely.
- Now it’s time to start the icing. Combine sifted icing sugar and a delicate trickle of lemon juice into a bowl and mix until smooth. If you add too much lemon juice, the icing will simply run off the cake. To thicken the mixture back up, add a bit more icing sugar.
- Ice your cake and enjoy this decadent vegan delight.
Vegan Gingerbread Cookies
It simply wouldn’t be the holidays without gingerbread cookies. With this effortless take on a holiday classic, vegans and vegetarians can enjoy them too.
Nutritional Profile
- Freezer-friendly
- Vegetarian
- Vegan
- Egg-free
- Dairy-free
Nutritional Information
- Kcal – 315
- Fat – 10g
- Saturates – 9g
- Carbohydrates – 52g
- Sugars – 36g
- Fiber – 1g
- Protein – 2g
- Salt – 0.01g
