14 Vegan Christmas Desserts Even Non-Vegans Crave

You want show-stopping sweets without butter, eggs, or dairy? Done. These 14 vegan Christmas desserts bring all the cozy nostalgia with none of the compromise. They’re festive, easy to love, and taste so good even your butter-obsessed uncle will ask for seconds.

From no-bake wonders to bakery-level stunners, you’ll find a treat for every party, potluck, and late-night cocoa moment. Ready to make December delicious?

1. Gingerbread Cookie Bars With Maple Icing You’ll “Accidentally” Eat For Breakfast

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All the spicy, cozy vibes of gingerbread cookies without rolling or cutting. These bars bake up soft, chewy, and perfectly spiced, then get slathered in a lush maple icing. Bring them to the office and become a legend.

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar, packed
• 1/3 cup molasses
• 1/3 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 cup powdered sugar (for icing)
• 2 tbsp pure maple syrup (for icing)
• 1–2 tbsp oat milk (for icing)
• Pinch salt (for icing)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
3. In another bowl, whisk coconut oil, brown sugar, molasses, applesauce, and vanilla until smooth.
4. Fold dry into wet just until combined. Spread into pan.
5. Bake 22–25 minutes until set and a toothpick comes out clean. Cool completely.
6. Whisk powdered sugar, maple syrup, oat milk, and salt to a pourable glaze. Spread over bars. Let set, then slice.

Top with crushed candied ginger or festive sprinkles. For extra chew, underbake by a minute. Pro tip: chill before slicing for neat edges.

Nutrition (per serving, 1 of 16 bars; estimated): 205 Calories; 8g Fat; 33g Carbs; 1g Fiber; 32g Net Carbs; 2g Protein. Values are estimates and can vary based on brands.

2. Peppermint Hot Chocolate Mousse That’s Unbelievably Fluffy

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Silky, chocolatey, and cool with mint, this mousse feels fancy but takes minutes. Aquafaba (chickpea brine) whips into a cloud—magic, right? Serve in tiny glasses with crushed candy canes and watch them disappear.

Ingredients:

• 1 cup dairy-free dark chocolate chips (60–70% cacao)
• 1 tsp coconut oil
• 3/4 cup aquafaba (liquid from 1 can chickpeas)
• 1/4 tsp cream of tartar
• 1/3 cup powdered sugar
• 1/2 tsp peppermint extract
• Pinch salt
• Crushed candy canes, for topping

Instructions:

1. Melt chocolate with coconut oil over a double boiler. Cool to lukewarm.
2. Beat aquafaba and cream of tartar to soft peaks, 4–6 minutes. Gradually add powdered sugar and beat to glossy medium-stiff peaks.
3. Fold in melted chocolate, peppermint extract, and salt gently until no streaks remain.
4. Spoon into 6 small cups. Chill 1–2 hours. Top with crushed candy canes.

Swap peppermint for orange zest for a Terry’s-style vibe. FYI: keep everything grease-free so aquafaba whips properly.

Nutrition (per serving, 1 of 6; estimated): 220 Calories; 12g Fat; 29g Carbs; 2g Fiber; 27g Net Carbs; 3g Protein. Estimates vary.

3. Cranberry-Orange Cheesecake Bars With Pecan Crust

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Bright cranberries meet creamy cashew “cheesecake” on a nutty pecan base. It tastes like holiday magic but sets in the fridge. Make-ahead friendly and very giftable.

Ingredients:

• 1 1/2 cups pecans
• 1 cup rolled oats
• 3 tbsp coconut sugar
• 1/4 tsp salt
• 4 tbsp coconut oil, melted
• 2 cups raw cashews, soaked 4 hours and drained
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1/4 cup lemon juice
• 1 tbsp orange zest
• 1 tsp vanilla
• 1 1/2 cups fresh or frozen cranberries
• 1/4 cup maple syrup (for cranberry swirl)
• 2 tbsp orange juice

Instructions:

1. Line an 8×8-inch pan with parchment. Pulse pecans, oats, coconut sugar, and salt to coarse crumbs. Add coconut oil; pulse to clump. Press into pan; chill.
2. Blend cashews, coconut cream, maple syrup, lemon juice, orange zest, and vanilla until ultra-smooth.
3. Simmer cranberries with maple syrup and orange juice 6–8 minutes until jammy; cool.
4. Spread cashew filling over crust. Dollop cranberry compote and swirl. Chill 6 hours or overnight. Slice.

For extra tang, add 1–2 tbsp more lemon juice. Keep chilled until serving for clean layers, trust me.

Nutrition (per serving, 1 of 12; estimated): 320 Calories; 22g Fat; 28g Carbs; 4g Fiber; 24g Net Carbs; 6g Protein. Estimates vary.

4. Sticky Toffee Pudding Cakes With Boozy Date Caramel

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Cozy British classic, veganized. Tender date cakes soak up a rich caramel sauce spiked with rum. You’ll want a spoon and a quiet corner.

Ingredients:

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup brown sugar
• 1/3 cup melted vegan butter
• 1/3 cup oat milk
• 1 tsp vanilla
• 1/2 cup coconut cream (for sauce)
• 1/2 cup brown sugar (for sauce)
• 2 tbsp vegan butter (for sauce)
• 1–2 tbsp dark rum (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
2. Soak dates in boiling water with baking soda for 10 minutes; mash.
3. Whisk flour, baking powder, and salt. In another bowl, mix brown sugar, melted butter, milk, and vanilla. Stir in dates and dry ingredients.
4. Divide into cups; bake 18–20 minutes until set.
5. Simmer coconut cream, brown sugar, and butter 3–4 minutes until glossy. Stir in rum.
6. Poke warm cakes and spoon sauce over. Serve extra sauce on the side.

Top with a scoop of vanilla oat ice cream. No rum? Add a splash of vanilla and a pinch of salt for depth.

Nutrition (per serving, 1 cake of 12 with sauce; estimated): 260 Calories; 10g Fat; 41g Carbs; 2g Fiber; 39g Net Carbs; 2g Protein. Estimates vary.

5. No-Bake Chocolate Peppermint Slice That Feels Like A Candy Bar

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Crumbly cookie base, creamy mint filling, snappy chocolate top. It’s a layered dream you can stash in the freezer. Slice thin—this one’s rich.

Ingredients:

• 2 cups vegan chocolate sandwich cookies, crushed
• 4 tbsp vegan butter, melted
• 1 1/2 cups raw cashews, soaked and drained
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1 tsp peppermint extract
• 1/8 tsp salt
• 1 1/4 cups dairy-free dark chocolate chips
• 1 tbsp coconut oil

Instructions:

1. Line an 8×8-inch pan with parchment. Mix cookie crumbs with melted butter. Press into pan; chill.
2. Blend cashews, coconut cream, maple syrup, peppermint, and salt until silky. Spread over crust; freeze 30 minutes.
3. Melt chocolate with coconut oil. Pour over filling. Chill until firm. Slice with a hot knife.

Add green tint with a drop of matcha or spirulina for fun. Keep cold for clean layers, IMO.

Nutrition (per serving, 1 of 16; estimated): 270 Calories; 17g Fat; 26g Carbs; 2g Fiber; 24g Net Carbs; 4g Protein. Estimates vary.

6. Cardamom Snickerdoodles With Crackly Sugar Tops

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Soft, buttery cookies rolled in spiced sugar with a hint of cardamom. They spread just right and taste like a hug. Perfect with tea, or, let’s be real, straight off the tray.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup vegan butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla
• 2 tbsp granulated sugar + 1 tsp cinnamon + 1/2 tsp ground cardamom for rolling

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets.
2. Whisk flour, cream of tartar, baking soda, and salt.
3. Cream butter with sugars until fluffy. Beat in applesauce and vanilla.
4. Mix in dry ingredients. Chill 20 minutes.
5. Roll 1.5-tbsp balls in spiced sugar. Bake 10–12 minutes until puffed and crackly. Cool on pan 5 minutes.

Add orange zest to the dough for a citrus twist. Slight underbake for maximum chew.

Nutrition (per cookie, 1 of 24; estimated): 135 Calories; 6g Fat; 20g Carbs; 0.5g Fiber; 19.5g Net Carbs; 1g Protein. Estimates vary.

7. Mulled Wine Poached Pears With Vanilla Oat Cream

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Elegant, low-effort, and absolutely stunning on a plate. Pears simmer in spiced red wine until jewel-toned and tender. Serve warm with whipped oat cream to flex your hosting skills.

Ingredients:

• 4 firm Bosc pears, peeled, stems on
• 1 bottle dry red wine (750 ml)
• 1/2 cup sugar
• 1 orange, peeled in strips
• 2 cinnamon sticks
• 4 whole cloves
• 2 slices fresh ginger
• 1 cup coconut cream, chilled
• 2 tbsp powdered sugar
• 1 tsp vanilla

Instructions:

1. Combine wine, sugar, orange peel, cinnamon, cloves, and ginger in a pot. Bring to a simmer.
2. Add pears on their sides. Simmer 20–25 minutes, turning occasionally, until tender.
3. Reduce poaching liquid to a syrup, 10–15 minutes.
4. Whip coconut cream with powdered sugar and vanilla.
5. Serve pears with syrup and a dollop of cream.

Make ahead: chill pears in syrup overnight for deeper color. Non-alcoholic? Use cranberry juice plus a splash of balsamic for tang.

Nutrition (per serving, 1 pear with syrup and cream; estimated): 290 Calories; 9g Fat; 42g Carbs; 5g Fiber; 37g Net Carbs; 2g Protein. Estimates vary.

8. Bourbon Pecan Pie Bars With Salted Chocolate Drizzle

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Everything you love about pecan pie—gooey center, toasty nuts—minus the fussy crust. A shortbread base keeps it sturdy for parties. The chocolate drizzle? Not optional.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/4 tsp salt
• 3/4 cup vegan butter, cold, cubed
• 1/2 cup maple syrup
• 1/3 cup brown sugar
• 3 tbsp cornstarch
• 2 tbsp bourbon (optional)
• 2 tbsp vegan butter, melted
• 1 tsp vanilla
• 2 cups pecans, chopped
• 1/2 cup dairy-free chocolate chips
• 1 tsp coconut oil
• Flaky sea salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan.
2. Pulse flour, powdered sugar, salt, and cold butter to coarse crumbs. Press into pan. Bake 15 minutes.
3. Whisk maple syrup, brown sugar, cornstarch, bourbon, melted butter, vanilla, and pecans. Pour over crust.
4. Bake 25–28 minutes until set at edges. Cool completely.
5. Melt chocolate with coconut oil; drizzle. Sprinkle sea salt. Chill, then slice.

Swap bourbon for orange zest if you prefer. Toast pecans first for maximum nuttiness.

Nutrition (per serving, 1 of 16; estimated): 290 Calories; 19g Fat; 28g Carbs; 2g Fiber; 26g Net Carbs; 3g Protein. Estimates vary.

9. Eggnog Crème Brûlée Pots (Eggless, Dairy-Free, Still Iconic)

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Silky custard with holiday spices, finished with a crackly sugar top. Coconut and cashew give it a luxe texture. Yes, you can brûlée without eggs—science is cool.

Ingredients:

• 1 1/2 cups coconut milk (full fat)
• 1 cup cashew milk (or oat milk)
• 1/3 cup sugar
• 3 tbsp cornstarch
• 1 tbsp nutritional yeast (for custardy note)
• 1 tsp vanilla
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1–2 tbsp rum or bourbon (optional)
• 3–4 tbsp granulated sugar for tops

Instructions:

1. Whisk coconut milk, cashew milk, sugar, cornstarch, nutritional yeast, vanilla, nutmeg, cinnamon, and rum in a saucepan.
2. Cook over medium, whisking, until thick and bubbly, 5–7 minutes.
3. Pour into 6–8 small ramekins. Chill 3 hours.
4. Before serving, sprinkle sugar on top and torch until caramelized (or broil briefly, watching closely).

For extra “nog” vibes, add a pinch of turmeric for color. Serve with crisp biscotti for dunking.

Nutrition (per serving, 1 of 6; estimated): 230 Calories; 13g Fat; 26g Carbs; 1g Fiber; 25g Net Carbs; 2g Protein. Estimates vary.

10. Spiced Apple Crumble With Almond-Oat Topping

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Classic comfort dessert, upgraded with toasted almonds and warm spices. The topping bakes crunchy while apples turn saucy. Serve it straight from the skillet—zero fuss.

Ingredients:

• 6 apples (about 2 lbs), peeled and sliced
• 2 tbsp lemon juice
• 1/3 cup maple syrup
• 1 tsp cinnamon
• 1/4 tsp allspice
• 2 tsp cornstarch
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/3 cup brown sugar
• 1/3 cup vegan butter, melted
• 1/2 cup sliced almonds
• Pinch salt

Instructions:

1. Preheat oven to 350°F (175°C). Toss apples with lemon, maple syrup, cinnamon, allspice, and cornstarch in a 10-inch skillet.
2. Mix oats, almond flour, brown sugar, melted butter, almonds, and salt. Sprinkle over apples.
3. Bake 35–40 minutes until bubbly and golden. Rest 10 minutes.

Serve with vanilla vegan ice cream. Add 1/2 cup cranberries for a tart pop—seriously good.

Nutrition (per serving, 1 of 8; estimated): 260 Calories; 10g Fat; 41g Carbs; 5g Fiber; 36g Net Carbs; 3g Protein. Estimates vary.

11. Chocolate-Dipped Hazelnut Biscotti For Fancy Coffee Moments

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Crisp, dunkable, and loaded with roasted hazelnuts. These keep for weeks, so they’re prime for gifting. Half-dip in dark chocolate to seal the deal.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup neutral oil
• 1/4 cup aquafaba
• 1/4 cup almond milk
• 1 tsp vanilla
• 1/2 tsp almond extract
• 1 cup toasted hazelnuts, roughly chopped
• 1 cup dairy-free dark chocolate, melted

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet.
2. Whisk flour, sugar, baking powder, and salt. Stir in oil, aquafaba, milk, vanilla, almond extract, and hazelnuts to form a dough.
3. Shape into two logs (about 10×3 inches). Bake 25 minutes. Cool 10 minutes.
4. Slice 1/2-inch thick; bake slices 10–12 minutes per side at 300°F (150°C) until crisp.
5. Cool and dip ends in melted chocolate. Set on parchment.

Add chopped dried cherries for a Black Forest moment. Store air-tight to keep that crunch.

Nutrition (per biscotti, 1 of 20; estimated): 140 Calories; 6g Fat; 20g Carbs; 1g Fiber; 19g Net Carbs; 3g Protein. Estimates vary.

12. Sticky Cranberry Orange Upside-Down Cake

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Glistening cranberries and caramel sit on a tender citrus cake. Flip it at the table for drama. It tastes like winter sunshine.

Ingredients:

• 1 cup fresh cranberries
• 1/3 cup brown sugar
• 2 tbsp vegan butter
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup orange juice
• 1/3 cup neutral oil
• 1/3 cup unsweetened applesauce
• 1 tbsp orange zest
• 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan. Melt butter with brown sugar in the pan; scatter cranberries over.
2. Whisk flour, sugar, baking powder, baking soda, and salt. Mix juice, oil, applesauce, zest, and vanilla. Combine just until smooth.
3. Pour over cranberries. Bake 30–35 minutes until a tester comes out clean.
4. Cool 10 minutes, then invert onto a plate. Cool another 10 minutes before slicing.

Serve with coconut whipped cream. Add 1 tsp cardamom to the batter for a fragrant twist.

Nutrition (per slice, 1 of 10; estimated): 230 Calories; 7g Fat; 40g Carbs; 1.5g Fiber; 38.5g Net Carbs; 2g Protein. Estimates vary.

13. Marzipan-Stuffed Stollen Bites Dusted Like Fresh Snow

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All the joy of stollen, minus the giant loaf commitment. These poppable bites hide a marzipan center and a flurry of powdered sugar. Perfect for nibbling between carols.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 tsp instant yeast
• 1/2 tsp salt
• 3/4 cup warm almond milk
• 1/4 cup vegan butter, melted
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla
• 1 tsp lemon zest
• 1/2 cup mixed dried fruit, chopped
• 1/4 cup slivered almonds
• 6 oz marzipan, cut into 1/2-inch pieces
• Powdered sugar, for dusting

Instructions:

1. Mix flour, sugar, yeast, and salt. Stir in warm milk, butter, applesauce, vanilla, and zest to form a soft dough. Knead 5 minutes.
2. Knead in dried fruit and almonds. Cover and rise until puffy, 60–75 minutes.
3. Preheat oven to 350°F (175°C). Portion dough into 24 pieces; wrap each around a marzipan cube. Place on a lined sheet.
4. Bake 15–18 minutes until lightly golden. Cool slightly; dust generously with powdered sugar.

Brush warm bites with melted vegan butter before dusting for that classic stollen finish. Store airtight and redust before serving.

Nutrition (per bite, 1 of 24; estimated): 140 Calories; 4g Fat; 23g Carbs; 1g Fiber; 22g Net Carbs; 3g Protein. Estimates vary.

14. Chocolate Yule Log (Bûche De Noël) That’s 100% Plant Magic

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A tender chocolate sponge rolled with vanilla cream and cloaked in ganache. It slices like a dream and looks like you hired a pastry chef. The secret? A flexible aquafaba sponge and a chill rolling technique.

Ingredients:

• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup aquafaba
• 1/3 cup oat milk
• 1/4 cup neutral oil
• 1 tsp vanilla
• 1 tsp apple cider vinegar
• 1 1/4 cups coconut cream, chilled (filling)
• 3 tbsp powdered sugar (filling)
• 1 tsp vanilla (filling)
• 1 1/4 cups dairy-free dark chocolate (ganache)
• 3/4 cup coconut milk (ganache)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment; lightly oil.
2. Whisk flour, cocoa, sugar, baking powder, and salt. In another bowl, whisk aquafaba, milk, oil, vanilla, and vinegar. Combine to a smooth batter.
3. Spread evenly in pan. Bake 10–12 minutes until just set.
4. While hot, invert onto a clean towel dusted with cocoa; peel parchment. Roll cake up in the towel from the short side. Cool completely.
5. Whip coconut cream, powdered sugar, and vanilla to soft peaks.
6. Unroll cake, spread cream, and reroll. Chill 1 hour.
7. Heat coconut milk; pour over chocolate. Rest 2 minutes, then stir smooth. Cool to a spreadable consistency; frost the log. Create bark lines with a fork.

Dust with powdered sugar “snow” and decorate with sugared cranberries. For mocha vibes, add 1 tsp espresso powder to the sponge.

Nutrition (per slice, 1 of 12; estimated): 300 Calories; 17g Fat; 36g Carbs; 3g Fiber; 33g Net Carbs; 3g Protein. Estimates vary.

Ready to bake your way through December? Pick a couple to make this weekend and stash the rest for parties and cozy nights. Your holiday dessert table just went from fine to unforgettable—no dairy, no eggs, no problem.

Disclaimer: Nutrition values are estimates using standard ingredient data and typical brands. Actual values will vary with specific products and portion sizes.