The holiday season is a time for joy, warmth, and delicious treats. One holiday favorite is a cake that is rich in spices and flavors, perfect for celebrating with friends and family. This Vegan Christmas Spice Cake brings together the festive tastes of cinnamon, ginger, and cloves in a soft, moist cake. It’s easy to make and is sure to impress. Enjoy it as a dessert or a snack with your favorite drinks during the holidays.
WHY YOU WILL LOVE THIS RECIPE
This Vegan Christmas Spice Cake is a special treat that fits perfectly with the festive spirit of Christmas. Here are a few reasons why you will love it:
- Delicious Flavors: The mixture of spices gives this cake a warm and inviting flavor. Each bite is packed with seasonal goodness that will remind you of the holidays.
- Healthy Ingredients: Made with oat flour and almond flour, this cake is a healthier choice for dessert. The use of coconut sugar and natural sweetness from applesauce keeps it lower in sugar compared to traditional cakes.
- Vegan Friendly: This cake does not use any animal products, making it suitable for vegans and those with dairy allergies. It is kind to your body and the planet.
- Easy to Make: With simple steps and easy-to-find ingredients, anyone can bake this cake. Whether you’re a beginner or an experienced baker, you will find this recipe straightforward.
- Perfect for Celebrations: This cake is not just for Christmas. It can be enjoyed at any gathering or celebration throughout the year. Its beautiful presentation with colorful toppings makes it a feast for the eyes as well.
HOW TO MAKE Vegan Christmas Spice Cake
Making the Vegan Christmas Spice Cake is an enjoyable and simple process. You will be happy to know that you can follow this step-by-step guide to create a delightful cake with ease.
EQUIPMENT NEEDED
Before you start, make sure you have the following equipment:
- Two 9-inch round cake pans
- Mixing bowls (a large one and a smaller one)
- Measuring cups and spoons
- Whisk or mixing spoon
- Blender or food processor (for the icing)
- Toothpick for testing doneness
- Cooling rack
Ingredients You’ll Need
- 3¼ cups oat flour (gluten-free if desired)
- 2¼ cups almond flour
- 1½ cups coconut sugar
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1½ teaspoons ground ginger
- 1½ teaspoons ground cloves
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ¾ teaspoon sea or Himalayan salt
- 2 tablespoons whole psyllium husk
- 1 cup water
- 2 cups unsweetened almond milk
- ¼ cup + 2 tablespoons unsweetened apple sauce
- 1 tablespoon + 2 teaspoons vanilla extract
- 2 tablespoons blackstrap molasses
- 1 cup cashews (soaked in water for 2-3 hours)
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- ¼ cup maple syrup
- 2 to 10 tablespoons unsweetened almond or soy milk (for icing)
- 1 teaspoon vanilla extract (for icing)
- ½ teaspoon cinnamon (for icing)
- ⅛ teaspoon sea or Himalayan salt (for icing)
- 1 cup pecans (for topping)
- 1 cup pomegranate seeds (for topping)
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing them or lining them with parchment paper.
- In a large bowl, combine the oat flour, almond flour, coconut sugar, baking powder, baking soda, spices, and salt. Mix it well to ensure everything is evenly distributed.
- In a separate bowl, mix together the psyllium husk and water. Let it sit for a few minutes to thicken. This acts as a binding agent in the absence of eggs.
- Add the almond milk, apple sauce, vanilla extract, and blackstrap molasses to the thickened psyllium mixture. Stir everything together until it is smooth and combined.
- Pour the wet mixture into the bowl with the dry ingredients. Combine them gently, mixing until just combined. Be careful not to over-mix.
- Divide the batter between the prepared cake pans. Smooth the top with a spatula or the back of a spoon.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly pressed.
- While the cake is baking, prepare the cashew icing. Drain the soaked cashews and place them in a blender. Add the orange juice, orange zest, vanilla extract, cinnamon, and salt. Blend until smooth. If it’s too thick, you can add some almond or soy milk to reach your desired consistency.
- Once the cakes are baked, let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
- Once cooled, frost the cakes with the cashew icing and sprinkle with pecans and pomegranate seeds for decoration.
HOW TO SERVE Vegan Christmas Spice Cake
This cake is perfect for holiday gatherings! You can serve it as a festive dessert after a big holiday meal. Slice the cake into pieces and place it on a decorative platter. For an extra touch, consider serving it with some vegan whipped cream or a cup of hot tea or coffee.
STORAGE & FREEZING: Vegan Christmas Spice Cake
To store any leftover cake, keep it in an airtight container in the fridge. It will stay fresh for about 4-5 days. If you want to keep it for a longer time, you can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. To eat, simply thaw it in the fridge overnight before serving.
SERVING SUGGESTIONS
Here are some serving suggestions to make this cake even more delightful:
- Pair it with a scoop of plant-based ice cream.
- Serve it alongside fresh fruit like berries or slices of orange.
- Create a dessert platter with nuts, chocolate, and fruit for variety.
- Drizzle some maple syrup or agave on top for added sweetness.
VARIATIONS
Feel free to make this cake your own! Here are some variations you might try:
- Add Nuts: Mix in chopped walnuts or almonds for some extra crunch.
- Different Frosting: Instead of cashew icing, try using a simple vanilla frosting made with powdered sugar and almond milk.
- Alternative Sweeteners: Experiment with different sweeteners like agave syrup or date sugar to change the flavor profile.
- Add Dried Fruit: Incorporate dried cranberries, raisins, or chopped dates to add a fruity twist.
FAQs
Q1: Can I replace oat flour with another flour?
A1: Yes! You can use all-purpose flour or whole wheat flour. Keep in mind that the texture and flavor may differ.
Q2: Is there a substitute for blackstrap molasses?
A2: You can use regular molasses or maple syrup, but the flavor will be slightly different.
Q3: What if I don’t have psyllium husk?
A3: You can use ground flaxseed mixed with water as a binding agent instead of psyllium husk.
Q4: Can I make this cake gluten-free?
A4: Yes! Just use gluten-free oat flour and ensure all other ingredients are gluten-free.
MAKE-AHEAD TIPS FOR Vegan Christmas Spice Cake
You can prepare parts of the cake in advance to save time. Bake the cake layers ahead of time and let them cool completely. Store them in the fridge or freezer until you are ready to frost and serve. You can also prepare the cashew icing in advance and store it in the fridge. Just give it a quick stir before using.
This Vegan Christmas Spice Cake is a beautiful and flavorful addition to any holiday meal. Its joyful spices and rich taste will warm your heart and satisfy your sweet tooth. Enjoy baking and sharing this delightful treat with your loved ones this holiday season!