The holiday season is here, and what better way to celebrate than with a table full of delightful cakes that everyone can enjoy? Whether you’re vegan, gluten-free, or just looking to cater to a wide range of dietary preferences, these 29 Christmas cake recipes will bring festive cheer to your gatherings. From rich chocolate to fruity delights, each recipe is crafted to be both tasty and visually stunning.
This list not only highlights the best flavors of the season but also focuses on making them accessible for all. Let’s jump into these festive desserts that will have friends and family raving and reaching for seconds!
1. Classic Vegan Fruitcake
Nothing says Christmas quite like a traditional fruitcake, and this vegan version is sure to please everyone at your holiday gathering. Packed with dried fruits, nuts, and warm spices, it captures the essence of the season. The moist texture and rich flavors make it a true holiday classic.
This cake is best made a few days in advance, allowing the flavors to meld together beautifully. Plus, it’s gluten-free, accommodating a wider audience.
For a perfect bake, you’ll want to use high-quality ingredients. For the base, consider using Blue Diamond Almonds almond flour, which is finely sifted and provides a light texture essential for your cake. Sweeten your creation with Butternut Mountain Farm pure Vermont maple syrup, known for its robust flavor and natural sweetness that really enhances the overall taste. If you’re looking to add a glaze for extra sweetness, grab some 365 by Whole Foods Market organic powdered sugar, which makes a delightful vegan icing.
Recipe Overview:
– Servings: 12
– Prep Time: 30 minutes
– Cook Time: 1 hour
– Total Time: 1 hour 30 minutes
– Calories: Approx. 200 per slice
Nutrition Information:
– Carbs: 32g
– Protein: 4g
– Fat: 7g
– Fiber: 3g
Ingredients:
– 1 cup mixed dried fruits (raisins, cranberries, apricots)
– 1/2 cup chopped nuts (walnuts, pecans)
– 2 cups almond flour
– 1/2 cup maple syrup
– 1/4 cup plant-based milk
– 2 tsp baking powder
– 1 tsp cinnamon
– 1/2 tsp nutmeg
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, mix the almond flour, baking powder, cinnamon, and nutmeg.
3. In another bowl, combine the maple syrup and plant-based milk.
4. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the dried fruits and nuts.
5. Transfer the batter to the prepared cake pan and bake for 50-60 minutes until a toothpick comes out clean.
6. Allow to cool before serving, and consider glazing with a vegan icing for added sweetness.
Let the cake rest for at least a day for enhanced flavors. Store in an airtight container to maintain moisture.
FAQs:
– Can I substitute the almond flour? Yes, any gluten-free flour blend works!
– How long does it keep? This cake can last for up to two weeks if stored properly.
2. Chocolate Hazelnut Cake
Rich and decadent, this chocolate hazelnut cake is the perfect centerpiece for any holiday table. It’s vegan, gluten-free, and oh-so-delicious. The combination of luscious chocolate and nutty hazelnut creates a wonderful flavor explosion that will leave everyone wanting more.
To make this cake, consider using King Arthur Measure for Measure Gluten-Free Flour. This blend is an all-purpose 1:1 substitute for wheat flour, making it easy to achieve the right texture without compromising on taste. The cake’s creaminess paired with a light texture makes it suitable for festive gatherings.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: Approx. 250 per slice
Nutrition Information:
– Carbs: 38g
– Protein: 5g
– Fat: 10g
– Fiber: 4g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup cocoa powder
– 1/2 cup maple syrup
– 1 cup almond milk
– 1/2 cup hazelnut butter (Sun & Seed – Raw Organic Hazelnut Butter)
– 1/4 cup coconut oil, melted
– 1 tsp baking soda
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, mix the dry ingredients: gluten-free flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together the wet ingredients: maple syrup, almond milk, hazelnut butter, and melted coconut oil.
4. Combine the wet and dry mixtures until smooth, then pour into the prepared pan.
5. Bake for 25-30 minutes, checking doneness with a toothpick.
6. Let cool before frosting with Bon Dévil Chocolate Ganache, a convenient vegan option that perfectly complements the cake.
For an extra touch, sprinkle crushed hazelnuts on top. Serve with vegan whipped cream for added indulgence.
FAQs:
– Can I use another nut butter? Yes, any nut butter will work!
– How can I store leftovers? Keep in an airtight container at room temperature for up to 3 days.
3. Gingerbread Spiced Cake
Embrace the warm spices of the season with this delightful gingerbread spiced cake. It’s vegan, gluten-free, and packed with flavors that evoke nostalgia and joy. The combination of ginger, cinnamon, and cloves creates a comforting dessert that pairs perfectly with a cup of holiday tea or coffee.
To ensure your cake turns out perfectly, consider using quality ingredients like King Arthur Measure for Measure gluten-free flour, which serves as an excellent 1:1 substitute for traditional wheat flour. This blend will provide the right texture for your cake while keeping it gluten-free.
For that deep, rich flavor, you’ll want to use Golden Barrel bulk unsulfured blackstrap molasses. Not only does it enhance the taste, but it also adds moisture to the cake, making it irresistibly tender.
And don’t forget about the fat! Using organic virgin coconut oil will lend a lovely richness to your cake while keeping it vegan. As the cake bakes, it will fill your kitchen with a heavenly aroma!
This cake not only tastes incredible but also makes your kitchen smell heavenly while baking!
Recipe Overview:
– Servings: 12
– Prep Time: 25 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour
– Calories: Approx. 180 per slice
Nutrition Information:
– Carbs: 29g
– Protein: 3g
– Fat: 6g
– Fiber: 2g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1/2 cup molasses
– 1/2 cup almond milk
– 1/4 cup coconut oil, melted
– 1/2 cup brown sugar
– 1 tsp ginger
– 1 tsp cinnamon
– 1/2 tsp cloves
– 1 tsp baking soda
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and prepare a cake pan with grease and parchment paper.
2. In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, whisk the molasses, almond milk, melted coconut oil, and brown sugar until combined.
4. Combine wet and dry ingredients, mixing until smooth, then pour into the prepared pan.
5. Bake for 30-35 minutes, checking for doneness with a toothpick.
6. Allow to cool completely before serving, perhaps with a sprinkle of powdered sugar on top.
– Serve with a dollop of coconut whipped cream.
– This cake also freezes well, making it perfect for make-ahead baking.
FAQs:
– Can I substitute molasses? Maple syrup can work, but the flavor will be slightly different.
– Does it need to be refrigerated? No, but keep it covered in a cool place.
4. Vegan Peppermint Chocolate Cake
Nothing screams Christmas quite like peppermint and chocolate! This cake is a delightful combination of rich chocolate and refreshing peppermint, making it an absolute holiday treat. It’s vegan, gluten-free, and perfect for those who love a minty twist on their desserts.
With a luscious chocolate ganache and peppermint frosting, this cake is not only beautiful but also incredibly satisfying to the taste buds. To ensure the best results, consider using King Arthur Measure for Measure Gluten-Free Flour, which serves as a perfect 1:1 substitute for traditional flour, providing the ideal texture for your cake while keeping it gluten-free.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: Approx. 275 per slice
Nutrition Information:
– Carbs: 40g
– Protein: 5g
– Fat: 12g
– Fiber: 3g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup cocoa powder
– 1/2 cup almond milk
– 1/2 cup agave syrup
– 1/4 cup coconut oil, melted
– 1 tsp peppermint extract
– 1 tsp baking soda
– 1/2 tsp salt
– Vegan chocolate ganache for frosting
Instructions:
1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
2. In a bowl, combine dry ingredients: gluten-free flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, mix the wet ingredients: almond milk, agave syrup, melted coconut oil, and pure peppermint extract.
4. Combine wet and dry mixtures, stirring until smooth.
5. Divide the batter evenly between the two pans and bake for 30-35 minutes.
6. Cool completely before frosting with rich chocolate ganache and decorating with crushed peppermint candies.
– To intensify the peppermint flavor, add extra extract, but be careful as it’s potent!
– For visual appeal, use white chocolate shavings on top.
FAQs:
– What can I use instead of coconut oil? Any neutral oil will do.
– How long does this cake keep? Up to a week in an airtight container.
Nothing says Christmas like the perfect blend of peppermint and chocolate! Indulge in a slice of vegan peppermint chocolate cake and let the festive flavors dance on your palate.
5. Spiced Carrot Cake
This spiced carrot cake brings a festive flair to the table with its warm flavors and moist texture. Packed with grated carrots, nuts, and warming spices, it offers a delightful twist on a classic recipe. It’s vegan, gluten-free, and a sure crowd-pleaser!
For the best results, consider using King Arthur Measure for Measure gluten-free flour, which is a perfect 1:1 substitute for wheat flour, ensuring a light and fluffy cake without gluten. Serve it with a creamy Miss Jones Baking organic buttercream frosting for a rich finish, or simply dust it with powdered sugar for a lighter touch.
Don’t forget to use Almond Breeze almond milk in your batter; it adds creaminess and complements the cake’s flavors beautifully.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: Approx. 220 per slice
Nutrition Information:
– Carbs: 35g
– Protein: 4g
– Fat: 9g
– Fiber: 3g
Ingredients:
– 2 cups gluten-free flour blend
– 1 1/2 cups grated carrots
– 1/2 cup walnuts, chopped
– 1/2 cup maple syrup
– 1/2 cup almond milk
– 1/4 cup coconut oil, melted
– 2 tsp cinnamon
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a large bowl, combine grated carrots, walnuts, gluten-free flour, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the maple syrup, almond milk, and melted coconut oil.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Transfer the batter to the prepared cake pan and bake for 25-30 minutes, until a toothpick comes out clean.
6. Let cool before slicing and serving.
– Adding pineapple can enhance the moisture and flavor.
– Pair with a vegan cream cheese frosting for an indulgent treat.
FAQs:
– Can I use regular flour? Yes, but it won’t be gluten-free.
– How should I store leftovers? Keep covered in the fridge for up to a week.
6. Orange Almond Cake
Give your holiday table a citrusy splash with this orange almond cake. With zesty orange flavor and nutty undertones, it’s a delightful vegan and gluten-free dessert that everyone will love. This cake is light yet fulfilling, perfect for those who prefer a refreshing finish after a hearty holiday meal.
The combination of almond flour, like the Blue Diamond Almonds almond flour, and fresh orange juice creates a moist cake that’s both elegant and delicious. Using high-quality almond flour ensures the best texture and flavor in your cake.
Recipe Overview:
– Servings: 12
– Prep Time: 15 minutes
– Cook Time: 40 minutes
– Total Time: 55 minutes
– Calories: Approx. 190 per slice
Nutrition Information:
– Carbs: 27g
– Protein: 5g
– Fat: 8g
– Fiber: 2g
Ingredients:
– 2 cups almond flour
– 1/2 cup orange juice
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 tsp baking powder
– 1/2 tsp salt
– Zest of 1 orange
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a mixing bowl, combine almond flour, baking powder, and salt.
3. In another bowl, mix orange juice, maple syrup, melted coconut oil, and orange zest.
4. Combine wet and dry ingredients, mixing until well blended.
5. Pour into the greased dish and bake for 35-40 minutes until set.
6. Cool completely before dusting with powdered sugar.
– Add slivered almonds on top for extra crunch.
– Serve with a side of Reddi-wip non-dairy vegan whipped cream for a decadent touch.
FAQs:
– Can I replace the maple syrup? Agave syrup works well too.
– How long does this cake stay fresh? About a week in an airtight container.
7. Pecan Pie Cake
Combine the flavors of a classic pecan pie with a moist cake in this pecan pie cake! This delightful dessert is vegan and gluten-free, featuring a rich, nutty flavor that will remind everyone of the joys of the season. To achieve the perfect texture and flavor, consider using King Arthur Measure for Measure gluten-free flour, an excellent 1:1 substitute that ensures your cake has the right consistency without gluten. The cake is topped with a sweet pecan glaze that adds a luscious finish.
This cake brings together the best of both worlds – it’s comforting and decadent, which is perfect for festive gatherings. The use of Butternut Mountain Farm pure Vermont maple syrup enhances the sweetness and provides a rich flavor that complements the pecans beautifully.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 45 minutes
– Total Time: 1 hour 5 minutes
– Calories: Approx. 300 per slice
Nutrition Information:
– Carbs: 42g
– Protein: 5g
– Fat: 14g
– Fiber: 3g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup pecan halves
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 cup almond milk
– 1/2 cup brown sugar
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and prepare a cake pan with grease.
2. In a large bowl, mix the flour, baking powder, and salt.
3. In another bowl, whisk together the almond milk, maple syrup, brown sugar, and melted coconut oil.
4. Combine the wet and dry ingredients, then fold in the pecans.
5. Pour the batter into the prepared pan and bake for 40-45 minutes.
6. Let cool before serving, drizzled with additional maple syrup if desired.
For an indulgent treat, serve a slice with a scoop of So Delicious dairy free coconut milk frozen dessert in vanilla bean. It adds a creamy texture that pairs wonderfully with the cake.
FAQs:
– Can I use roasted pecans? Yes, for added flavor!
– How do I store leftovers? Keep covered in the fridge for 4-5 days.
8. Coconut Snowball Cake
Bring a snowy touch to your holiday dessert table with this delightful coconut snowball cake! This vegan and gluten-free cake is fluffy, light, and covered in shredded coconut for a fun, festive appearance. It’s perfect for those who love a tropical twist during the cold winter months.
The moist cake paired with coconut frosting creates a tropical escape that’s truly unforgettable. To make this cake, you’ll want to use high-quality ingredients like King Arthur Measure for Measure gluten-free flour, which acts as a perfect all-purpose substitute for wheat flour, ensuring that your cake remains fluffy and delicious without compromising texture.
You’ll also need Thai Kitchen gluten-free unsweetened coconut milk for that rich, creamy base that elevates the flavors of the cake, making it truly indulgent. And don’t forget organic virgin coconut oil, which not only adds moisture but enhances the coconut flavor throughout the cake.
Recipe Overview:
– Servings: 10
– Prep Time: 30 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour 5 minutes
– Calories: Approx. 220 per slice
Nutrition Information:
– Carbs: 34g
– Protein: 3g
– Fat: 9g
– Fiber: 2g
Ingredients:
– 2 cups gluten-free flour blend
– 1 cup coconut milk
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 cup shredded coconut
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, combine the flour, baking powder, and salt.
3. In another bowl, whisk together coconut milk, maple syrup, and melted coconut oil.
4. Combine wet and dry ingredients, then fold in shredded coconut.
5. Pour into the prepared pan and bake for 30-35 minutes.
6. Once cooled, frost with coconut whipped cream and top with additional shredded coconut.
– For added flavor, consider adding a dash of vanilla extract.
– Serve cold for a refreshing dessert experience.
FAQs:
– Can I replace the coconut milk with almond milk? Yes, but the coconut flavor will be lighter.
– How long does it last? Up to a week in the fridge.
With these carefully selected products, you’ll create a coconut snowball cake that’s not only festive but also a delightful escape to tropical flavors during the holiday season!
9. Red Velvet Cake with Vegan Cream Cheese Frosting
Give a twist to your Christmas cake with a stunning red velvet cake topped with creamy vegan cream cheese frosting. This classic dessert brings beauty and flavor to the holiday table, and it’s completely vegan and gluten-free!
The richness of the cake paired with the tangy sweetness of the frosting creates a deliciously festive treat that guests will rave about.
To get started on your cake, consider using King Arthur Measure for Measure Gluten-Free Flour, which is a fantastic 1:1 substitute for wheat flour. This blend ensures your cake has the right texture without the gluten, making it perfect for those with dietary restrictions.
Next, for the frosting, I recommend Violife VIOlife Just Like Cream Cheese, which provides that creamy consistency and tangy flavor you expect from cream cheese frosting, all while keeping it vegan. Your guests will love the smooth, rich topping that perfectly complements the cake.
Finally, to achieve that beautiful red hue, you’ll need some Watkins Assorted Food Coloring. The plant-based red food coloring is ideal for making your cake pop visually while still using natural ingredients.
Recipe Overview:
– Servings: 12
– Prep Time: 25 minutes
– Cook Time: 30 minutes
– Total Time: 55 minutes
– Calories: Approx. 310 per slice
Nutrition Information:
– Carbs: 48g
– Protein: 4g
– Fat: 9g
– Fiber: 2g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup cocoa powder
– 1/2 cup almond milk
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 2 tbsp red food coloring (plant-based)
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
2. In a bowl, mix the gluten-free flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, combine almond milk, maple syrup, melted coconut oil, and red food coloring.
4. Mix the wet and dry ingredients until smooth.
5. Divide the batter between the two pans and bake for 25-30 minutes.
6. Cool the cakes before frosting with vegan cream cheese frosting.
– Decorate with fresh berries or edible flowers for a stunning presentation.
– Ensure all ingredients are at room temperature for best results.
FAQs:
– Can I substitute the coconut oil? Yes, vegetable oil can be used as a substitute.
– How long does this cake keep? Up to a week in the refrigerator.
10. Snickerdoodle Cake
Enjoy the warming spices of snickerdoodles in this delightful cake version! This vegan and gluten-free snickerdoodle cake wonderfully captures the essence of a classic holiday cookie. The cinnamon-sugar topping adds an inviting flavor, while the cake itself is light and fluffy, making it a perfect addition to your festive table.
For the gluten-free flour, consider using King Arthur Measure for Measure Gluten-Free Flour. This all-purpose blend is a fantastic 1:1 substitute for wheat flour, ensuring your cake turns out perfectly without sacrificing taste or texture.
The sweetness comes from MADHAVA Organic Coconut Sugar, an unrefined and natural sweetener that not only aligns with vegan and gluten-free diets but also adds a rich flavor that complements the cinnamon in the cake.
Once your cake is ready, serve it warm with a scoop of So Delicious Dairy Free Coconut Milk Frozen Dessert, Vanilla Bean. This vegan vanilla ice cream brings an indulgent touch to your dessert, creating a delightful contrast with the warm cake.
This dessert not only brings a nostalgic touch to the holiday season but also leaves everyone with sweet memories to cherish.
Recipe Overview:
– Servings: 12
– Prep Time: 15 minutes
– Cook Time: 35 minutes
– Total Time: 50 minutes
– Calories: Approx. 210 per slice
Nutrition Information:
– Carbs: 34g
– Protein: 3g
– Fat: 8g
– Fiber: 2g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1/2 cup coconut sugar
– 1 cup almond milk
– 1/4 cup coconut oil, melted
– 2 tsp cinnamon
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and prepare a cake pan.
2. In a large bowl, combine gluten-free flour, baking powder, salt, and cinnamon.
3. In another bowl, whisk together almond milk, melted coconut oil, and coconut sugar.
4. Pour the wet ingredients into the dry ingredients and mix until combined.
5. Transfer the batter to the prepared cake pan and bake for 30-35 minutes.
6. Allow cooling before topping with a cinnamon-sugar mixture.
This cake can also be made into cupcakes for easy serving, and it stores well in an airtight container for up to 4 days!
FAQs:
– Is it possible to use regular sugar? Yes, standard sugar works too!
– How do I store leftovers? Keep in an airtight container at room temperature for up to 4 days.
11. Vanilla Chai Latte Cake
Merge the comforting flavors of a chai latte with cake in this delightful vegan and gluten-free vanilla chai latte cake. With a blend of aromatic spices like cardamom, cinnamon, and ginger, this cake brings warmth and festivity all in one slice!
Celebrate the season with every bite, as the spices create a cozy vibe that’s perfect for chilly winter evenings. For a great base, consider using King Arthur Measure for Measure gluten-free flour, which serves as an excellent all-purpose substitute, ensuring your cake has the right texture without any gluten.
Complete the warm spiced flavor with a high-quality masala chai spice mix to enhance the chai essence throughout the cake. This powdered spice blend simplifies the process by combining essential spices in one convenient mix.
And don’t forget the frosting! A rich vegan buttercream spiced frosting made from MIYOKO’S CREAMERY organic salted vegan butter will elevate your cake, giving it that delightful creamy finish while keeping it fully plant-based.
Serve with a warm chai latte for the ultimate pairing, making this cake not just a dessert but a festive experience.
12. Maple Walnut Cake
Indulge in the rich and nutty flavors of this delightful maple walnut cake. This vegan and gluten-free dessert offers a wonderful combination of sweet maple syrup and crunchy walnuts, delivering a taste of the holidays in every bite. Perfectly moist and flavorful, it’s an unforgettable addition to your holiday baking!
To get started, consider using King Arthur Measure for Measure gluten-free flour. This all-purpose 1:1 substitute for wheat flour is perfect for ensuring your cake has the right texture without compromising on flavors.
You’ll also need high-quality maple syrup, and for that, Butternut Mountain Farm pure Vermont maple syrup is an excellent choice. Its robust taste adds depth to the cake, making it a delightful addition to your holiday spread.
For baking, a silicone cake pan makes the process effortless. Its non-stick surface allows for easy release, ensuring your cake comes out beautifully and intact.
This cake is perfect for those who love the combination of sweet and nutty, and it pairs wonderfully with a cup of tea.
Recipe Overview:
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: Approx. 240 per slice
Nutrition Information:
– Carbs: 33g
– Protein: 5g
– Fat: 10g
– Fiber: 2g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup chopped walnuts
– 1/2 cup maple syrup
– 1/4 cup almond milk
– 1/4 cup coconut oil, melted
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mix together flour, baking powder, and salt.
3. In another bowl, combine almond milk, maple syrup, and melted coconut oil.
4. Stir in the walnuts and then combine with the dry ingredients until smooth.
5. Pour into the prepared pan and bake for 30-35 minutes.
6. Let cool before serving, possibly with a drizzle of maple syrup.
– Consider adding more walnuts for an extra crunch.
– Best served warm with a cup of tea.
FAQs:
– Can I use pecans instead of walnuts? Yes, any nut will work!
– How long does it last? About 5 days in an airtight container.
13. Chocolate Orange Cake
This chocolate orange cake is the epitome of holiday flavor pairing! The rich chocolate combined with the refreshing taste of orange zest makes for a delightful and festive cake that’s totally vegan and gluten-free. Using ingredients like King Arthur Measure for Measure Gluten-Free Flour ensures that you achieve the perfect texture, allowing everyone to enjoy this sweet treat without gluten concerns. The unique combination of flavors will leave your guests impressed and asking for the recipe!
This cake doubles as a fancy dessert to impress at any holiday party. With approximately 250 calories per slice, it’s an indulgence that you can feel good about serving.
Recipe Overview:
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
Nutrition Information:
– Carbs: 37g
– Protein: 4g
– Fat: 10g
– Fiber: 3g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup cocoa powder
– 1/2 cup almond milk
– 1/2 cup orange juice
– 1/4 cup coconut oil, melted
– 1/2 cup maple syrup
– 1 tsp baking powder
– 1/2 tsp salt
– Zest of 1 orange
Instructions:
1. Preheat your oven to 350°F (175°C) and prepare a round cake pan.
2. In a bowl, mix gluten-free flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, combine almond milk, orange juice, melted coconut oil, maple syrup, and orange zest.
4. Combine the wet and dry ingredients until smooth.
5. Pour into the prepared pan and bake for 30-35 minutes.
6. Cool before frosting with Miss Jones Baking Organic Buttercream Frosting, which is vegan-friendly and perfect for adding a delicious finish.
– Top with candied orange slices for a festive finish.
– Pair with a scoop of dairy-free ice cream for extra indulgence.
FAQs:
– Can I substitute orange juice? Lemon juice works too, but it will change the flavor.
– How long will this cake stay fresh? About one week in an airtight container.
14. Berry Bliss Cake
Brighten up your holiday spread with this refreshing berry bliss cake! This vegan and gluten-free treat is loaded with fresh berries, providing a burst of flavor and color that’s sure to impress. The combination of berries and a light cake creates a perfect balance of sweetness and tartness.
To make this delightful dessert, you’ll want to use a quality gluten-free flour blend, such as King Arthur Measure for Measure Gluten-Free Flour. This all-purpose mix serves as an excellent 1:1 substitute for traditional flour, ensuring a light and fluffy cake without the gluten.
This cake is not only a feast for the eyes but also a delightful, light dessert after a heavy meal. For an extra touch of indulgence, consider topping it with 365 by Whole Foods Market, oat-based whipped topping. This vegan whipped cream adds a delightful finish that complements the fresh berries beautifully.
Recipe Overview:
– Servings: 10
– Prep Time: 25 minutes
– Cook Time: 30 minutes
– Total Time: 55 minutes
– Calories: Approx. 210 per slice
Nutrition Information:
– Carbs: 32g
– Protein: 4g
– Fat: 6g
– Fiber: 3g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup mixed berries (blueberries, raspberries, strawberries)
– 1/2 cup maple syrup
– 1/4 cup almond milk
– 1/4 cup coconut oil, melted
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan. A great option for this is a silicone cake pan, which makes for easy removal and cleanup.
2. In a bowl, mix together gluten-free flour, baking powder, and salt.
3. In another bowl, whisk almond milk, maple syrup, and melted coconut oil.
4. Combine wet and dry ingredients, then fold in the mixed berries.
5. Pour into the prepared pan and bake for 30-35 minutes.
6. Cool before serving, and top with fresh berries for decoration.
– Use seasonal berries for the best flavor.
– A dollop of vegan whipped cream adds a delightful finish.
FAQs:
– Can I use frozen berries? Yes, but they may require a longer baking time.
– How long does this cake last? About 4-5 days in the fridge.
Enjoy this berry bliss cake, perfect for your holiday gatherings!
15. Almond Joy Cake
Indulge in the flavors of an Almond Joy candy bar with this exquisite vegan and gluten-free almond joy cake! It’s a rich chocolate cake topped with creamy coconut frosting and sprinkled with almond pieces, perfectly capturing the spirit of the holidays.
This dessert is perfect for chocolate and coconut lovers, serving up a nostalgic treat sure to impress everyone at your gathering. To get started on this delightful recipe, you’ll find that using quality ingredients makes a significant difference. For instance, consider using King Arthur Measure for Measure Gluten-Free Flour, which is an excellent all-purpose 1:1 substitute for wheat flour, ensuring a light and fluffy cake without the gluten.
Next, enhance the deep chocolate flavor by incorporating natural unsweetened cocoa powder, which adds richness without the extra sugar, making your cake even more indulgent. And for the moistness, don’t forget the dairy free almond milk. It not only adds a subtle nutty flavor but also helps to keep the cake vegan and dairy-free.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: Approx. 280 per slice
Nutrition Information:
– Carbs: 40g
– Protein: 5g
– Fat: 12g
– Fiber: 3g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup cocoa powder
– 1/2 cup almond milk
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 cup shredded coconut
– 1/2 cup chopped almonds
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, mix the gluten-free flour, cocoa powder, baking powder, and salt.
3. In another bowl, combine almond milk, maple syrup, and melted coconut oil.
4. Mix the wet and dry ingredients until smooth, and then fold in the shredded coconut.
5. Pour the batter into the prepared pan and bake for 30-35 minutes.
6. Once cool, frost with creamy coconut frosting and top with chopped almonds.
– For extra chocolate delight, drizzle with melted dark chocolate on top.
– Serve chilled for a refreshing dessert.
FAQs:
– Can I use regular flour? Yes, but it won’t be gluten-free.
– How should I store leftovers? In an airtight container in the fridge for about a week.
Satisfy your sweet tooth with an Almond Joy Cake! This vegan and gluten-free delight combines rich chocolate and creamy coconut, making your holiday table a feast of nostalgia and flavor.
16. Holiday Pumpkin Cake
This holiday pumpkin cake is a perfect celebration of fall flavors, made vegan and gluten-free for everyone to enjoy. Blending the creaminess of pumpkin with warm spices, it’s a delightful dessert that brings warmth to any festive gathering. For the best results, consider using high-quality ingredients like King Arthur Measure for Measure Gluten-Free Flour as your flour blend. It’s a fantastic 1:1 substitute for wheat flour and ensures your cake has the right texture.
Serve it warm with a sprinkle of cinnamon on top, or pair it with Mementa Organic Coconut Whipping Cream for an extra touch of indulgence. This vegan whipped cream adds a creamy contrast that complements the spices beautifully.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: Approx. 230 per slice
Nutrition Information:
– Carbs: 34g
– Protein: 4g
– Fat: 8g
– Fiber: 2g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 1/4 cup almond milk
– 1/4 cup coconut oil, melted
– 2 tsp McCormick Pumpkin Pie Spice
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mix gluten-free flour, baking powder, pumpkin pie spice, and salt.
3. In another bowl, combine pumpkin puree, almond milk, maple syrup, and coconut oil.
4. Combine wet and dry mixtures until well blended, then pour into the prepared pan.
5. Bake for 30-35 minutes or until a toothpick comes out clean.
6. Allow to cool before serving, topped with a sprinkle of cinnamon or vegan whipped cream.
Using fresh pumpkin puree gives the best flavor. The cake can be made a day ahead and stored in the fridge.
FAQs:
– Can I substitute the pumpkin? Sweet potato puree works as a great alternative.
– How long does it last? About a week in an airtight container.
17. Chocolate Mint Cake
Indulge in a luscious chocolate mint cake this festive season! This vegan and gluten-free cake features a rich chocolate base made with Gluten-Free Flour Blend and a refreshing mint frosting that will delight your taste buds and impress your guests. The perfect blend of flavors provides a delightful twist on the classic chocolate cake that everyone loves.
To create the base of this cake, you’ll need quality ingredients. Start with cocoa powder, which adds that deep chocolate flavor, and make sure to include peppermint extract to achieve that distinct minty freshness.
Recipe Overview:
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: Approx. 260 per slice
Nutrition Information:
– Carbs: 40g
– Protein: 5g
– Fat: 10g
– Fiber: 3g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup cocoa powder
– 1/2 cup almond milk
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 2 tsp peppermint extract
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease cake pans.
2. In one bowl, mix gluten-free flour, cocoa powder, baking powder, and salt.
3. In another bowl, combine almond milk, maple syrup, melted coconut oil, and peppermint extract.
4. Combine wet and dry ingredients and mix until smooth.
5. Pour into the cake pans and bake for 30 minutes.
6. Cool and frost with a mint-flavored vegan frosting.
– Garnish with chocolate shavings or crushed candies for extra flair.
– Serve chilled for a refreshing dessert.
FAQs:
– Is peppermint extract necessary? Yes, it adds that distinct mint flavor.
– How do I store it? In an airtight container for up to 5 days.
By incorporating these suggested products, you can ensure your chocolate mint cake turns out perfectly every time, bringing a touch of magic to your holiday table!
18. Pear and Almond Cake
Delight in this elegant pear and almond cake that brings a sophisticated touch to your holiday dessert table. This vegan and gluten-free cake features tender pears and almond meal, creating a moist and flavorful experience that’s perfect for the season. It offers a beautiful presentation, making it a stunning centerpiece.
For the almond flour, consider using Blue Diamond Almonds almond flour, known for its fine texture that ensures a smooth and moist cake. To achieve the ideal gluten-free texture, a blend like King Arthur Measure for Measure gluten-free flour is perfect as it acts as a 1:1 substitute for wheat flour, keeping your cake light and airy.
Recipe Overview:
– Servings: 10
– Prep Time: 25 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour
– Calories: Approx. 220 per slice
Nutrition Information:
– Carbs: 31g
– Protein: 4g
– Fat: 9g
– Fiber: 2g
Ingredients:
– 1 1/2 cups almond flour
– 1 cup gluten-free flour blend
– 1/2 cup maple syrup
– 1 cup almond milk
– 1/4 cup coconut oil, melted
– 2 ripe pears, diced
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and prepare a cake pan with grease.
2. In a bowl, combine almond flour, gluten-free flour, baking powder, and salt.
3. In another bowl, whisk together maple syrup, almond milk, and melted coconut oil.
4. Combine wet and dry ingredients and fold in the diced pears.
5. Pour into the prepared cake pan and bake for 35 minutes.
6. Let cool before serving, possibly dusted with powdered sugar.
Serve with a side of 365 by Whole Foods Market oat-based whipped topping for added richness, enhancing the cake’s delightful flavors. Choose ripe pears for better sweetness and flavor.
FAQs:
– Can I use regular flour? Yes, but it won’t be gluten-free.
– What type of pears works best? Bartlett or Bosc pears are great choices.
19. Chocolate Chip Cookie Cake
19. Chocolate Chip Cookie Cake
Satisfy your chocolate cravings with this fabulous chocolate chip cookie cake! It’s a vegan and gluten-free twist on the beloved cookie, offering a soft, chewy texture and bursting with chocolate chips. Perfect for those who love cookies and cake alike!
This dessert brings a fun, casual vibe while still being festive enough for any holiday gathering.
Recipe Overview:
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: Approx. 250 per slice
Nutrition Information:
– Carbs: 42g
– Protein: 4g
– Fat: 10g
– Fiber: 3g
Ingredients:
– 2 cups gluten-free flour blend (like King Arthur Measure for Measure Gluten-Free Flour)
– 1 cup vegan chocolate chips (such as Enjoy Life Baking Dark Chocolate Morsels)
– 1/2 cup almond milk
– 1/2 cup maple syrup
– 1/4 cup coconut oil (try organic virgin coconut oil for the best flavor)
– 1 tsp baking soda
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a large round cake pan.
2. In a bowl, combine gluten-free flour, baking soda, and salt.
3. In another bowl, whisk together almond milk, maple syrup, and melted coconut oil.
4. Mix the wet and dry ingredients and fold in the chocolate chips.
5. Pour the batter into the prepared pan and bake for 25-30 minutes.
6. Cool before serving, possibly with a scoop of vegan ice cream!
– For a fun presentation, sprinkle more chocolate chips on top before baking.
– Serve warm for an extra gooey texture.
FAQs:
– Can I use regular chocolate chips? Yes, but ensure they are gluten-free.
– How do I store leftovers? In an airtight container for up to 4 days.
20. Sweet Potato Cake
This sweet potato cake is a unique and delicious twist on a classic dessert! It’s vegan and gluten-free, packed with the natural sweetness of sweet potatoes, and flavored with warming spices. The result is a moist, flavorful cake that’s perfect for the holiday season.
This cake can be served as a dessert or even as a delightful brunch treat! To elevate your experience, consider topping it with Vegan Whipped Cream, which is a delightful non-dairy alternative that adds a creamy finish without compromising your vegan dietary preferences.
Recipe Overview:
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 40 minutes
– Total Time: 1 hour
– Calories: Approx. 230 per slice
Nutrition Information:
– Carbs: 35g
– Protein: 4g
– Fat: 8g
– Fiber: 3g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup sweet potato puree
– 1/2 cup maple syrup
– 1/4 cup almond milk
– 1/4 cup Coconut Oil, melted
– 2 tsp cinnamon
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mix gluten-free flour, baking powder, cinnamon, and salt.
3. In another bowl, combine sweet potato puree, almond milk, maple syrup, and melted coconut oil.
4. Mix wet and dry ingredients together until smooth, then pour into the prepared pan.
5. Bake for 35-40 minutes until a toothpick comes out clean.
6. Allow to cool before serving, topped with a dollop of vegan whipped cream.
– For extra flavor, add chopped pecans or walnuts to the batter.
– This cake can be made ahead and stored in the fridge.
FAQs:
– Can I use canned sweet potato? Yes, for convenience!
– How long does it last? About a week in an airtight container.
21. Chocolate Beetroot Cake
Experience the earthy sweetness of beetroot in this rich chocolate beetroot cake! This vegan and gluten-free treat combines the nutritious benefits of beets with decadent chocolate for a truly unique dessert. It’s both a feast for the eyes and the palate, making it a wonderful addition to your holiday festivities.
To make this cake, you’ll want to use the best ingredients. For a reliable gluten-free base, consider King Arthur Measure for Measure Gluten-Free Flour. This all-purpose blend acts as a perfect substitute for wheat flour, ensuring your cake is light and fluffy without compromising on taste.
For that rich chocolate flavor, opt for Natural Unsweetened Cocoa Powder. Its deep cocoa essence will elevate the cake’s chocolate profile, creating a decadent dessert that everyone will love.
Once your cake is baked and cooled, consider topping it with Miss Jones Baking Organic Buttercream Frosting. This vegan-friendly frosting offers a rich fudge chocolate flavor that pairs perfectly with the beetroot, adding an indulgent finish to your creation.
Recipe Overview:
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: Approx. 240 per slice
Nutrition Information:
– Carbs: 36g
– Protein: 5g
– Fat: 9g
– Fiber: 4g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup cocoa powder
– 1 cup beetroot puree
– 1/2 cup almond milk
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mix gluten-free flour, cocoa powder, baking powder, and salt.
3. In another bowl, combine beetroot puree, almond milk, maple syrup, and melted coconut oil.
4. Combine wet and dry ingredients until smooth, then pour into the prepared pan.
5. Bake for 30-35 minutes until a toothpick comes out clean.
6. Cool before frosting with the vegan chocolate frosting.
– Garnish with beetroot shavings for an elegant touch.
– Serve chilled for a delightful dessert experience.
FAQs:
– Can I use canned beets? Yes, but ensure you drain and puree them well.
– How long does this cake last? About a week in the fridge.
22. Lemon Poppy Seed Cake
Brighten your holiday dessert table with a refreshing lemon poppy seed cake! This vegan and gluten-free cake is zesty, light, and perfect for those who appreciate a citrusy flavor during winter. It offers a perfect balance of sweetness and tartness, making it a delightful treat.
With every slice, you get a burst of sunshine that pairs wonderfully with a cup of tea or coffee!
To make this cake, you’ll need some quality ingredients. Start with a versatile King Arthur measure for measure gluten-free flour, which serves as a great all-purpose substitute for wheat flour in baking, ensuring your cake is both delicious and gluten-free. You’ll also need some natural sweetness from Butternut Mountain Farm pure Vermont maple syrup, providing a robust flavor without artificial additives.
Finally, don’t forget to top your cake with a dollop of Thai Kitchen coconut whipped cream. This non-dairy alternative will add a creamy texture that complements the cake’s citrusy notes perfectly.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: Approx. 190 per slice
Nutrition Information:
– Carbs: 28g
– Protein: 3g
– Fat: 7g
– Fiber: 2g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1/2 cup maple syrup
– 1/2 cup almond milk
– 1/4 cup coconut oil, melted
– 1 tbsp lemon juice
– 1 tsp lemon zest
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tsp poppy seeds
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, combine gluten-free flour, baking powder, salt, and poppy seeds.
3. In another bowl, mix almond milk, maple syrup, coconut oil, lemon juice, and lemon zest.
4. Combine the wet and dry ingredients until smooth.
5. Pour into the greased loaf pan and bake for 30 minutes.
6. Cool before serving, possibly topped with a lemon glaze.
– For decorated presentation, garnish with extra lemon zest.
– Serve with a dollop of coconut whipped cream.
FAQs:
– Can I use lemon extract instead of juice? Yes, but reduce the amount to avoid overpowering.
– How long does it stay fresh? About a week in an airtight container.
23. Raspberry Almond Cake
This raspberry almond cake is a delightful celebration of fruity flavors and nutty undertones. Vegan and gluten-free, it features fresh raspberries folded into a tender almond cake, creating a light yet satisfying dessert perfect for the holiday season.
The beauty of this cake lies in its vibrant color and taste, making it a treat for both the eyes and the palate. To make this cake even more special, consider using Blue Diamond Almonds almond flour, which is finely sifted and gluten-free, providing a smooth texture that enhances the cake’s flavor. Coupled with King Arthur Measure for Measure gluten-free flour blend, you’ll achieve the perfect balance in your batter, ensuring it rises beautifully.
Recipe Overview:
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: Approx. 220 per slice
Nutrition Information:
– Carbs: 34g
– Protein: 4g
– Fat: 8g
– Fiber: 2g
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup gluten-free flour blend
– 1 cup raspberries (fresh or frozen)
– 1/2 cup pure Vermont maple syrup
– 1/4 cup almond milk
– 1/4 cup coconut oil, melted
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a large bowl, combine the almond flour, gluten-free flour, baking powder, and salt.
3. In another bowl, mix together maple syrup, almond milk, and melted coconut oil.
4. Combine the wet and dry ingredients, then fold in the raspberries.
5. Pour the batter into the prepared pan and bake for 30-35 minutes.
6. Cool before serving and top with additional raspberries for decoration.
– Try using different berries for variety!
– A drizzle of almond glaze enhances the flavor.
FAQs:
– Can you use frozen raspberries? Yes, just ensure they’re well-drained.
– How should leftovers be stored? In an airtight container for about 3 days.
24. Matcha Green Tea Cake
Celebrate the season with the unique flavors of matcha in this delightful vegan and gluten-free matcha green tea cake. Its vibrant green color and earthy flavor make it a standout dessert perfect for impressing your guests. Pair it with Reddi-wip Non-Dairy Made with Coconut Milk Vegan Whipped Topping for a truly indulgent treat!
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: Approx. 200 per slice
Nutrition Information:
– Carbs: 30g
– Protein: 4g
– Fat: 8g
– Fiber: 2g
Ingredients:
– 1 1/2 cups King Arthur Measure for Measure Gluten-Free Flour blend
– 1/4 cup MATCHA DNA Certified Organic Matcha Green Tea Powder
– 1/2 cup maple syrup
– 1/2 cup almond milk
– 1/4 cup coconut oil, melted
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mix gluten-free flour, matcha powder, baking powder, and salt.
3. In another bowl, whisk together almond milk, maple syrup, and melted coconut oil.
4. Combine wet and dry ingredients and mix until smooth.
5. Pour into the prepared pan and bake for 30 minutes.
6. Cool before serving, possibly topped with coconut whipped cream.
– Adding chopped nuts on top can enhance the crunch!
– For a beautiful look, dust with powdered sugar before serving.
FAQs:
– Can I use regular flour? Yes, but it won’t be gluten-free.
– How long will it keep? About a week in an airtight container.
25. Blueberry Lemon Cake
Infuse your holiday table with the refreshing zest of blueberries and lemons in this vegan and gluten-free blueberry lemon cake. The burst of flavors offers a delightful contrast, making it a perfect summer dessert at holiday gatherings.
For the best results, use a high-quality gluten-free flour blend like King Arthur Measure for Measure. This all-purpose mix is designed to substitute wheat flour without compromising texture or taste. Serve it warm with a scoop of vegan vanilla ice cream for a delightful treat that complements the cake’s fruity flavors perfectly.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: Approx. 210 per slice
Nutrition Information:
– Carbs: 32g
– Protein: 4g
– Fat: 7g
– Fiber: 3g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup blueberries (fresh or frozen)
– 1/2 cup maple syrup
– 1/4 cup almond milk
– 1/4 cup coconut oil, melted
– 1 tsp lemon zest
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. Combine flour, baking powder, and salt in a bowl.
3. In another bowl, whisk together almond milk, maple syrup, melted coconut oil, and lemon zest.
4. Combine wet and dry ingredients, then gently fold in blueberries.
5. Pour into the prepared pan and bake for 30-35 minutes.
6. Cool before serving, and top with fresh blueberries.
– A lemon glaze on top can complement the flavors beautifully.
– Using seasonal blueberries will enhance the taste.
FAQs:
– Can I use frozen blueberries? Yes, but they may change the texture slightly.
– What’s the best way to store leftovers? In an airtight container for about 3 days.
26. Chia Seed Cake
This chia seed cake is not only healthy but also packed with flavor! It’s vegan, gluten-free, and offers a nutritious twist to your holiday dessert table. The chia seeds, like those from BetterBody Foods Organic Chia Seeds, provide a delightful texture while adding a nutty flavor that complements various toppings beautifully.
Using a quality gluten-free flour, such as King Arthur Measure for Measure Gluten-Free Flour, ensures that your cake has the perfect consistency without compromising on taste. Additionally, sweetening your cake with pure maple syrup, like Butternut Mountain Farm Pure Vermont Maple Syrup, adds a rich flavor that enhances the overall experience.
This cake is great for anyone looking to indulge without guilt during the holiday season.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: Approx. 200 per slice
Nutrition Information:
– Carbs: 28g
– Protein: 6g
– Fat: 8g
– Fiber: 4g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1/2 cup chia seeds
– 1/2 cup maple syrup
– 1/4 cup almond milk
– 1/4 cup coconut oil, melted
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mix gluten-free flour, chia seeds, baking powder, and salt.
3. In another bowl, whisk together almond milk, maple syrup, and melted coconut oil.
4. Combine the wet and dry mixtures until fully mixed.
5. Pour into the prepared pan and bake for 30-35 minutes.
6. Cool before serving, possibly with a drizzle of almond glaze.
– Top with fresh berries for added flavor and color.
– A sprinkle of powdered sugar can enhance the sweetness.
FAQs:
– Can I use ground chia seeds? Yes, but the texture will differ slightly.
– How do I store leftovers? In an airtight container for about 5 days.
Indulge in the magic of the holidays without the guilt! This vegan, gluten-free chia seed cake proves that healthy can be deliciously festive. Treat yourself and your loved ones to a slice of joy this Christmas!
27. Coconut Cream Cake
Satisfy your sweet tooth with this creamy coconut cake, a vegan and gluten-free delight that’s perfect for holiday celebrations. The light, fluffy texture paired with rich coconut flavors creates a dessert that feels indulgent yet light at the same time. This cake will definitely bring tropical vibes to your Christmas party!
For the perfect base, consider using King Arthur Measure for Measure Gluten-Free Flour, which serves as an excellent all-purpose substitute for wheat flour, ensuring your cake remains gluten-free without compromising on taste.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: Approx. 210 per slice
Nutrition Information:
– Carbs: 33g
– Protein: 4g
– Fat: 9g
– Fiber: 2g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup coconut milk
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 cup shredded coconut
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mix flour, baking powder, and salt.
3. In another bowl, whisk together coconut milk, maple syrup, and melted coconut oil.
4. Combine the wet and dry mixtures until smooth, then fold in shredded coconut.
5. Pour into the prepared pan and bake for 30-35 minutes.
6. Allow to cool before frosting with vegan coconut whipped cream. Garnish with toasted coconut flakes for added texture and serve chilled to enhance the refreshing taste.
FAQs:
– Can I use almond milk instead of coconut milk? Yes, but the coconut flavor will be less prominent.
– How long does it last? About a week in an airtight container.
With these ingredients, your coconut cream cake will be a delightful centerpiece for your holiday table!
28. Strawberry Shortcake
This strawberry shortcake is a delightful twist on the traditional recipe, made vegan and gluten-free! Layers of fluffy cake are complemented by fresh strawberries and whipped coconut cream, creating a dessert that’s as beautiful as it is delicious.
To make this dessert even better, consider using King Arthur Measure for Measure Gluten-Free Flour as your flour blend. It’s an excellent 1:1 substitute for wheat flour, ensuring your cake has the perfect texture while keeping it gluten-free.
The sweetness of the cake comes from Butternut Mountain Farm Pure Vermont Maple Syrup, which adds rich flavor and moisture to the layers. It’s a natural sweetener that makes this dessert feel indulgent without compromising its vegan status.
For the fat component, you can use organic virgin coconut oil, which also lends a lovely coconut flavor to the cake. The combination of these ingredients creates the perfect option for a refreshing end to a heavy holiday meal.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: Approx. 230 per slice
Nutrition Information:
– Carbs: 34g
– Protein: 5g
– Fat: 8g
– Fiber: 2g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup strawberries, sliced
– 1/2 cup maple syrup
– 1/4 cup almond milk
– 1/4 cup coconut oil, melted
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. Combine flour, baking powder, and salt in a bowl.
3. In another bowl, mix almond milk, maple syrup, and melted coconut oil.
4. Combine wet and dry ingredients until smooth.
5. Pour into the prepared pan and bake for 30 minutes.
6. Cool before serving with sliced strawberries and whipped coconut cream.
– For extra sweetness, you can macerate the strawberries with a bit of sugar.
– Best served fresh but can be made ahead and enjoyed later.
FAQs:
– Can I use frozen strawberries? Yes, just thaw and drain excess liquid.
– How do I store leftovers? In an airtight container for about 3 days.
29. Eggnog Cake
Celebrate the festive spirit with this rich and creamy eggnog cake! This vegan and gluten-free dessert captures the flavors of traditional eggnog, making it a unique holiday delight. Flavored with nutmeg and vanilla, it’s a perfect treat for your holiday table.
To create this delicious cake, consider using King Arthur Measure for Measure Gluten-Free Flour, an all-purpose 1:1 substitute for wheat flour. This high-quality flour blend ensures your cake rises beautifully while keeping it gluten-free. Pair it with organic virgin coconut oil for a rich moisture that enhances the cake’s texture and flavor. For the eggnog flavor, you can opt for DaVinci Gourmet Classic Egg Nog Syrup, which provides a delightful sweetness reminiscent of traditional eggnog without compromising your vegan diet.
This cake is sure to be a conversation starter and a sweet ending to your holiday feast!
Recipe Overview:
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: Approx. 250 per slice
Nutrition Information:
– Carbs: 38g
– Protein: 4g
– Fat: 10g
– Fiber: 3g
Ingredients:
– 1 1/2 cups gluten-free flour blend
– 1 cup almond eggnog (store-bought or homemade)
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 tsp nutmeg
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mix gluten-free flour, baking powder, nutmeg, and salt.
3. In another bowl, whisk together almond eggnog, maple syrup, melted coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients until smooth, then pour into the prepared pan.
5. Bake for 30-35 minutes or until a toothpick comes out clean.
6. Cool before serving, possibly topped with a dusting of nutmeg or coconut whipped cream.
– Serve with extra eggnog on the side for a festive touch.
– This cake can be made ahead of time for added convenience.
FAQs:
– Can I use regular eggnog? Yes, just ensure it’s lactose-free for vegan diets.
– How long does it stay fresh? About a week in the fridge.
Bring the festive spirit to your holiday table with a slice of rich, creamy eggnog cake! Celebrate tradition with a vegan and gluten-free twist that will have everyone talking.
Conclusion
These 29 delightful Christmas cake recipes offer a magical way to celebrate the holiday season, ensuring that everyone at your table has something special to savor. From rich chocolate to fruity delights, each cake is designed to impress and satisfy.
With these festive desserts, you can create memorable moments with family and friends, enjoying the true essence of the season together. Happy holidays and happy baking!
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Frequently Asked Questions
Are all the Christmas cake recipes in this article vegan and gluten-free?
Yes! All 29 Christmas cake recipes featured in this article are both vegan and gluten-free. This means that everyone at your holiday table can indulge in these festive desserts without any dietary concerns. From rich chocolate cakes to fruity delights, there’s something for every taste!
What are some key ingredients to look for in vegan and gluten-free Christmas cakes?
When baking vegan and gluten-free Christmas cakes, you’ll want to focus on alternative flours like almond, coconut, or oat flour, and natural sweeteners such as maple syrup or agave. Ingredients like flaxseed meal or applesauce can serve as great egg substitutes, while nut milks add moisture and flavor. Don’t forget to incorporate lots of festive spices like cinnamon and nutmeg for that classic holiday taste!
How can I make sure my holiday baking is successful with these recipes?
To ensure your holiday baking is a hit, start by carefully reading through each recipe and gathering all your ingredients before you begin. Measure accurately, and consider doing a test bake of a new recipe ahead of time. Pay attention to baking times, as gluten-free cakes can sometimes bake faster than traditional ones. Don’t hesitate to get creative and add your own festive touches, like a sprinkle of powdered sugar or a drizzle of vegan frosting!
Can these cakes be made in advance and frozen for later use?
Absolutely! Many of the cakes from this article can be made in advance and frozen, making your holiday preparations easier. Just be sure to wrap them tightly in plastic wrap and then place them in an airtight container or freezer bag. When you’re ready to serve, simply let them thaw in the fridge overnight and enjoy. This way, you can focus on enjoying the holiday season rather than spending all your time in the kitchen!
What are some creative ways to decorate my Christmas cakes?
Decorating your Christmas cakes can be a fun and creative process! Consider using vegan frosting or whipped coconut cream as a base. Fresh fruits like berries or citrus slices can add a pop of color, while edible glitter or sprinkles can bring a festive sparkle. Try topping your cakes with candied nuts or seasonal spices, and don’t forget to add a few sprigs of rosemary or mint for a beautiful, holiday-themed touch!