9 Irresistible Vegan Christmas Desserts Even Omnivores Will Love!


This year I will enjoy my fourth Christmas as a vegan. The one problem? My family don’t eat a plant-based diet. But that’s not even a problem really because they always make an effort to accommodate my needs — that, and I pretty much commandeer the kitchen over the holidays. Me, a control freak? Not at all, not at all…

I seriously love this season. For me it truly is the most wonderful time of the year and I loudly, ostentatiously, obnoxiously celebrate it. (True story: I started wearing my Christmas jumper on 1 November this year. I’m that freak.)

But I get that this is stressful for a lot of vegans and vegetarians. Times have changed and it is easier than ever to thrive on a plant-based diet, but we’re not out of the woods yet (are we out of the woods yet, are we out of the woods yet…). That’s why I wrote my ebook The Vegan Cookie Fairy’s Christmas Recipes and it’s why I’m sharing the 9 most irresistible vegan Christmas desserts on the Internet, so you can convince your omnivore relatives through the sheer power of sugar and fatty goodness. Desperate times call for desperate measures!

Pretzel Stick Snowmean – Anti-candida, Yeast-free and Paleo by Fork & Beans



I adore Cara from Fork & Beans, and her wonderful, colourful sense of humour. She makes the cutest-looking treats around, and most of them are vegan and gluten-free. She recently had some bad health news and now makes a lot of candida-friendly treats. Like these Pretzel Sticks Snowmen! Nothing stops this woman and I love that about her. All I want for Christmas is to be as badass as Cara.

Gingerbread Pumpkin Cheesecake Bars with Choc Shot Drizzle

Gingerbread Pumpkin Cheesecake Bars with Choc Shot

I am getting absolute RAVE reviews for these Gingerbread Pumpkin Cheesecake Bars. They are massive and moreish, and you just can’t stop at one. So simple to make, and they require hardly any time at all, which makes them perfect for potlucks, parties, sharing, afternoon tea, and more…

Healthy Nutella Hot Chocolate from Desserts with Benefits


There is nothing I’d rather do this Christmas than just sit in front of the telly in my onesie and have an IV drip streaming hot chocolate directly into my blood stream. You will not believe this, but each serving of this drink has only 110 calories!!! And it’s completely vegan. I think I’ll have two servings, please…

Vegan Pumpkin Cinnamon Rolls from Minimalist Baker



I have NEVER made cinnamon rolls before, but I think that’s about to change with this recipe from Minimalistic Baker. As their name suggests, all their recipes are minimalist, but not when it comes to flavour. I’ve made so many of their recipes in the past and they have never failed me yet. Go try this today!

Vegan One-Pot Pecan Sticky Toffee Pudding

one-pot vegan pecan sticky toffee pudding TVCF


There is only one answer to subzero temperatures, hail storms and ferocious winds: this One-Pot Vegan Sticky Pudding. Ooey gooey good stuff that sticks to your ribs and makes your tummy sing Christmas carols. Er, ok maybe not that last bit, but it really is the stuff dreams are made of.

Amaretto Snowballs (vegan + gluten-free) by Pure Ella

amaretto snowballs

I simple adore all of Ella’s recipes. They are healthy but so delicious, often gluten-free and paleo, based on wholefoods, natural ingredients. This is an oldie but goody, and guaranteed to delight all your guests this Christmas.

Vanilla Bean Almond Butter Fudge by Dreena Burton



A delish recipe by Plant Powered Kitchen and gorgeous photograph shot by Emma from Coconut & Berries! I live in the land of fudge but sadly I can never eat any of it! Thank goodness for this Vanilla Bean Almond Butter Fudge from Dreena Burton 🙂

Chai Tiramisini


These Tiramisini served in cocktail glasses make me feel like a domestic goddess. If all else goes wrong, at least I’ve got my vegan Tiramisini… If you don’t want them so posh, just serve them in vintage teacups, and Bob’s your uncle.

Cranberry & Pumpkin Breakfast Loaf

cranberry & pumpkin breakfast loaf #vegan


I call this one a breakfast loaf, but if you up the sugar a little bit, it’s perfect for dessert. Serve with warm custard or your favourite brand of vegan vanilla ice cream for the perfect Christmas treat in front of the telly!

And there you have it, my favourite, most delicious, irresistible vegan desserts for this Christmas!

Merry Christmas everyone! Let me know in the comments what you’ll be cooking/baking/eating/drinking this Christmas, I’m curious to know your individual traditions 🙂

Psst — there are only 13 days till Christmas! Get my ebook THE VEGAN COOKIE FAIRY’S CHRISTMAS RECIPES on Amazon to have the best vegan Christmas ever. Don’t forget to sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,


Mini Red Velvet Cake with Fluffy Coconut Cream Frosting

mini red velvet cake title 4
I’m going to employ the clichés of all clichés and say that time really does fly. This time last year I was in full essay-writing frenzy and manically trying to organise my life. I was so worried my dreams wouldn’t come true. Fast forward and here I am, living in Scotland, a country that feels more like home to me than my own native land, and I’m doing the same thing I was last year–watching essay deadlines loom ever closer. IMG_1524
Except this year, on top of there being more assignments, there are also more parties. Because this is the end–I will never be a student again. None of that ‘never say never’ nonsense, this is it, for real. I’m done living on a teensy budget. I’m done wishing and waiting on the day. I want to be a real grown-up now. But you can’t quit the student life without a lot of parties to celebrate all the wild days (ha, who am I kidding–my ideal Friday night is a box of chocolates and a period drama on telly), which means a lot of lost sleep, and my essay is due in a week and I’ve hardly done a thing for it and I am now suitably freaking out. 
So this is where cake comes in. Cake is the answer to every woe and sorrow and of course it cures sleep deprivation.IMG_1530
Sometimes I don’t feel like sharing. Sometimes I want a wee cake all to myself–and yes I may or may not eat some for breakfast. If you’re wondering how I made such a tiny cake, I used these tins. When I say this makes four servings, I mean it makes four servings for you.

Adapted from this recipe by Dessert With Benefits.

Mini Red Velvet Cake with Fluffy Coconut Cream Frosting

  • Servings: 4
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Mini red velvet cake

2 medium-sized beetroots
juice of half a lemon
3 tbsp soya milk

Dry ingredients:
150g (1 cup) plain flour
1 tsp baking powder
3 tsp cocoa powder
4-5 tbsp truvia, or 4 tbsp powdered stevia

Wet ingredients:
80ml (1/3 cup) coconut oil, melted
80ml (1/3 cup) soya milk
1-2 tbsp natural red food colouring
125ml (1/2 cup) beet puree (see method below)
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, left to gel in a little bowl for about 5 mins)

For the beetroot puree: roast the beetroots in their skins, wrapped in tin foil, for an hour at 200ºC (400ºC). Leave to cool for a few minutes before removing them from their skins and roughly chopping them up. Puree in a food processor, adding the soya milk and lemon juice to help the process.

For the cake: Lower the temperature of the oven to 180ºC (350ºF). Grease two 12cm (6 inch) springform cake tins.

Sift the dry ingredients into a medium-sized bowl. Whisk together the wet ingredients in another, then fold into the dry ingredients until just incorporated. The batter should be fairly liquid and evenly combined, with no lumps remaining.

Divide the batter evenly between the tins. Bake for 35 minutes at 180ºC (350ºF).

Cool on a wire rack. Remove from the tins and spread coconut cream frosting on one of the cakes; sandwich the other cake on top and cover with the remainder of the cream.

Fluffy coconut cream frosting

250ml (1/2 cup) coconut cream
2 tbsp truvia or stevia
1 tbsp psyllium husk (optional)

Whisk the ingredients together in a small bowl, then refrigerate for at least an hour. The psyllium husk will make the frosting hold up more strongly, especially when it is sandwiches between the two cakes, but you can leave it out.

What’s your go-to recipe when you’re freaking out?

Love and cookies,
TheVeganCookieFairySignature #2