Vegan Christmas Desserts for People who like Desserts

Vegan Christmas Desserts for People who like Desserts

This video features 4 vegan desserts everyone in your family can enjoy. There’s recipes for spiced winter cookies, a Christmas cake, gingerbread bread bites and a very festive layered dessert. Happy holidays people! 🙂

More winter/holiday recipes can be found here:

Vegan Harry Potter Recipes:
Apple and Vegan Butter Cream Cake:
Apple Pancakes:

If you recreate any of my recipes, post a photo on instagram and tag me @mina_rome

My website:

THANK YOU for watching!


#1 Vegan Spekulatius (Spiced Winter Cookies)

1 ½ cups spelt flour (180g)
¼ cup + 1 tbsp raw sugar (70g)
¼ tsp salt
spices: 1 tsp cinnamon, ½ tsp dried ginger, ¼ tsp cardamom, ¼ tsp allspice, a pinch of cloves
¼ cup + 2 tbsp vegan butter, cold and cut into cubes (70g)
2 tbsp unsweetened apple sauce

Bake for 12-16 minutes
170 C
*makes about 20 cookies (2 baking trays)

#2 Layered Cherry, Cookies and Cream Dessert

Part 1: Cream
¾ cup cashews, boiled for 1 hour (+ if you have the time let them soak in that water for a few more hours or overnight) (95g)
Juice of 1 lemon
½ cup plain vegan yogurt(200g)
a pinch of salt
3 tbsp raw sugar, or other sweetener (more if needed)

Part 2: Cookies
12 spekulatius cookies (substitute with recipe #1 or basic vegan cookies + 1 tsp gingerbread spice)

Part 3: Cherries
2 cups cherries, frozen (300g)
1 tbsp cornstarch
¼ cup water (60ml)
2 tbsp raw sugar (more if needed)

*cinnamon for the top

*serves 4-6 (6 mini desserts though)

#3 Gingerbread Bites

10-12 dates (I used deglet noor), soaked in water for 15+ min
⅓ cup hazelnuts, ground (35g)
⅓ cup almonds, ground (35g)
¾ cup oats (65g), a bit more if the dough is too wet
2 tbsp candied orange peel (orangeat)
*sub for 1 tsp orange zest
¼ cup of non dairy milk (60ml)
1 tsp cinnamon
½ tsp gingerbread spice (or pumpkin pie spice)

*makes about 15 bites

#4 A Christmas Cake

2 cups spelt flour (240g)
2 tsp baking powder
¼ tsp salt
2 tsp vanilla
1 1/2 tsp cinnamon
½ tsp dried ginger
½ tsp gingerbread spice

2 tbsp unsweetened apple sauce
⅓ cup vegan yogurt (70g)
the juice of ½ lemon
½ cup raw sugar (125g)
⅓ cup + 2 tbsp melted vegan butter (80ml + 2 tbsp)
1 cup non dairy milk (250ml)
100g candied orange peel (3.5 oz)
100g candied lemon peel (3.5 oz)
1 cup raisins (150g)
⅓ cup chopped nuts, optional (40g)

1 tbsp melted vegan butter for greasing the baking tin


1 cup cashews, boiled for 1 hour (letting it sit for a few more hours after that) (125g)
Juice of ½ lemon
⅓ cup vegan yogurt, plain (70g)
¼ tsp salt
¼ cup raw sugar (60g)

*yields 1 8×8 or 9×9 springform pan

Music by:

Dan and Drum –
Soft eyez:


Matt Jordan –
Lauv –

Much love,


*not sponsored

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