35+ Delicious Holiday Dairy-Free Egg Recipes for the Festive Season

The holiday season is a time for celebration, indulgence, and sharing meals with loved ones. However, for those with dietary restrictions, traditional recipes can often feel limiting.

Whether you’re hosting a festive gathering or simply looking to enjoy seasonal treats, finding recipes that are both dairy-free and egg-free doesn’t mean compromising on flavor or tradition.

This collection of 35+ holiday dairy-free egg recipes is crafted to bring joy to every table.

From comforting breakfast casseroles to festive desserts and hearty main courses, these recipes are inclusive, delicious, and perfect for the season.

Whether you’re catering to food allergies, dietary preferences, or simply exploring plant-based options, these recipes will delight your guests and simplify your holiday cooking.

35+ Delicious Holiday Dairy-Free Egg Recipes for the Festive Season

With this diverse selection of 35+ dairy-free and egg-free holiday recipes, you can create a menu that brings comfort, warmth, and inclusivity to the table.

These dishes cater to a variety of tastes and preferences, ensuring everyone has something to enjoy.

From sweet to savory, breakfast to dessert, these recipes make it easier than ever to celebrate the holidays with creativity and care.

So, embrace the joy of cooking this season and let these recipes inspire your festive menu.

Whether you’re hosting a grand party or a cozy family dinner, these dishes are sure to make the holidays memorable, one delicious bite at a time.

Holiday Spiced Dairy-Free Eggnog

Nothing says holidays like a glass of creamy eggnog, but traditional recipes often rely heavily on milk and cream. This dairy-free version brings all the warmth of cinnamon, nutmeg, and vanilla, using almond and coconut milk for a rich, festive drink. Perfect for parties or quiet nights by the fire, this recipe ensures everyone can enjoy this classic holiday treat without compromise.

Ingredients

• 2 cups unsweetened almond milk
• 1 cup full-fat coconut milk
• 3 large eggs
• 1/3 cup pure maple syrup (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Pinch of ground cloves
• Optional: dairy-free whipped cream and a sprinkle of nutmeg for topping

Instructions

1. In a medium saucepan, whisk together almond milk, coconut milk, and maple syrup over medium heat. Warm gently, but do not boil.
2. In a separate bowl, whisk eggs until light and frothy. Gradually add a ladle of the warm milk mixture to the eggs, whisking constantly to temper.
3. Slowly pour the tempered egg mixture back into the saucepan, stirring continuously. Cook over low heat until the mixture thickens slightly (about 5–7 minutes).
4. Remove from heat and stir in vanilla, nutmeg, cinnamon, and cloves.
5. Let the eggnog cool, then chill in the refrigerator for at least 2 hours before serving.
6. Serve in festive glasses topped with dairy-free whipped cream and a sprinkle of nutmeg.

This dairy-free eggnog is a true crowd-pleaser, capturing the holiday spirit in every sip. It’s creamy, spiced, and indulgent without the dairy, making it an inclusive option for your gatherings. Serve it alongside cookies or simply on its own for a warming holiday moment.

Festive Vegan Eggless Frittata

Frittatas are a holiday brunch favorite, but they’re often loaded with dairy and eggs. This vegan alternative swaps eggs for silken tofu, providing a similar texture and a flavor packed with roasted vegetables and savory spices. It’s a colorful, satisfying dish that looks as good as it tastes.

Ingredients

• 14 oz silken tofu (drained)
• 1/4 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 teaspoon turmeric powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup chopped bell peppers (red, green, or yellow)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup diced zucchini
• 1/4 cup chopped fresh basil or parsley
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a pie dish or cast-iron skillet.
2. In a blender, combine silken tofu, almond milk, nutritional yeast, turmeric, garlic powder, onion powder, paprika, salt, and pepper. Blend until smooth.
3. Heat olive oil in a skillet over medium heat. Sauté bell peppers, zucchini, and cherry tomatoes until slightly softened, about 5 minutes.
4. Pour the tofu mixture into the pie dish or skillet, spreading it evenly. Add the sautéed vegetables and gently press them into the mixture.
5. Bake for 35–40 minutes, or until the frittata is firm and slightly golden on top. Let it cool for 5 minutes before slicing.
6. Garnish with fresh basil or parsley before serving.

This vegan frittata is a delightful addition to your holiday menu, offering a hearty, protein-packed dish that’s free from dairy and eggs. It’s perfect for serving at a brunch table, providing a healthy and flavorful alternative to traditional options.

Dairy-Free Eggless Christmas Sugar Cookies

No holiday is complete without cookies, and these dairy-free eggless sugar cookies are a festive treat for all to enjoy. They’re buttery, soft, and perfect for decorating with your favorite icing and sprinkles. Whether you bake them as a family activity or leave them out for Santa, these cookies are sure to become a holiday favorite.

Ingredients

• 1 cup vegan butter (softened)
• 3/4 cup granulated sugar
• 1/4 cup unsweetened applesauce (as an egg replacement)
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For Decorating

• Dairy-free royal icing or powdered sugar glaze
• Holiday sprinkles

Instructions

1. In a large bowl, cream together vegan butter and sugar until light and fluffy. Add applesauce and vanilla, mixing well.
2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
3. Divide the dough in half, wrap in plastic wrap, and refrigerate for 1 hour.
4. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
5. Roll out the dough on a floured surface to about 1/4-inch thickness. Use holiday-shaped cookie cutters to cut out cookies and place them on the prepared baking sheets.
6. Bake for 8–10 minutes, or until the edges are lightly golden. Let the cookies cool completely before decorating.
7. Decorate with dairy-free icing and sprinkles as desired.

These sugar cookies are a blank canvas for holiday creativity, combining a rich, buttery flavor with the fun of festive decorating. They’re a wonderful way to spread holiday cheer while accommodating dietary needs, ensuring everyone gets a sweet taste of the season.

Dairy-Free Egg-Free Holiday Gingerbread Pancakes

Gingerbread pancakes are a holiday breakfast classic, but this version skips the dairy and eggs while keeping all the warm, spiced flavors intact. Made with a combination of plant-based milk and a flaxseed egg substitute, these fluffy pancakes are infused with molasses, cinnamon, and ginger. Perfect for cozy mornings or a festive brunch, they’re an indulgent yet inclusive treat for the whole family.

Ingredients

• 1 tablespoon ground flaxseed + 2.5 tablespoons water (flax egg)
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk (or other plant-based milk)
• 2 tablespoons molasses
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Coconut oil or dairy-free butter for cooking

Instructions

1. In a small bowl, mix ground flaxseed and water. Let sit for 5 minutes to thicken.
2. In a large bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a separate bowl, combine almond milk, molasses, maple syrup, vanilla extract, and the prepared flax egg. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix).
5. Heat a nonstick skillet or griddle over medium heat and lightly grease with coconut oil. Scoop 1/4 cup of batter for each pancake onto the skillet.
6. Cook until bubbles form on the surface, about 2–3 minutes. Flip and cook for another 2–3 minutes until golden brown.
7. Serve warm with maple syrup, powdered sugar, or a dollop of dairy-free whipped cream.

These gingerbread pancakes bring the magic of the holidays to your breakfast table with their aromatic spices and tender texture. Serve them with your favorite toppings for a festive and satisfying start to the day.

Dairy-Free Egg-Free Festive Holiday Nog Cheesecake

This no-bake dairy-free, egg-free cheesecake captures the essence of the holidays in every creamy bite. Featuring a luscious cashew-based filling with hints of nutmeg and cinnamon, this dessert is rich, festive, and perfect for those who avoid dairy and eggs. It’s an ideal centerpiece for any holiday dessert table.

Ingredients

For the Crust

• 1 1/2 cups dairy-free graham cracker crumbs
• 1/3 cup melted coconut oil
• 2 tablespoons maple syrup

For the Filling

• 2 cups raw cashews (soaked in water for 4–6 hours, then drained)
• 1/2 cup full-fat coconut milk
• 1/3 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Pinch of ground cloves

Instructions

1. In a bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup until well combined. Press into the bottom of a springform pan to form an even crust. Refrigerate while preparing the filling.
2. In a high-speed blender, combine soaked cashews, coconut milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and cloves. Blend until completely smooth.
3. Pour the filling over the crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
4. Before serving, sprinkle with extra cinnamon or nutmeg for a decorative touch.

This dairy-free, egg-free cheesecake is a holiday dessert you’ll want to make again and again. Its creamy texture and warm spices are a comforting nod to traditional eggnog, making it a delightful treat for holiday gatherings.

Dairy-Free Egg-Free Peppermint Hot Chocolate Mug Cake

Warm, indulgent, and packed with peppermint flavor, this dairy-free egg-free hot chocolate mug cake is a quick holiday dessert you can whip up in minutes. Perfect for satisfying chocolate cravings, it’s rich, fudgy, and wonderfully festive. Pair it with a mug of hot cocoa for the ultimate cozy experience.

Ingredients

• 4 tablespoons all-purpose flour
• 2 tablespoons cocoa powder
• 2 tablespoons granulated sugar
• 1/4 teaspoon baking powder
• Pinch of salt
• 3 tablespoons unsweetened almond milk
• 2 tablespoons coconut oil (melted)
• 1/4 teaspoon peppermint extract
• 1 tablespoon dairy-free chocolate chips
• Optional: crushed candy canes and dairy-free whipped cream for topping

Instructions

1. In a microwave-safe mug, whisk together flour, cocoa powder, sugar, baking powder, and salt.
2. Add almond milk, melted coconut oil, and peppermint extract. Stir until the batter is smooth.
3. Gently fold in dairy-free chocolate chips.
4. Microwave on high for 1–1.5 minutes, or until the cake has risen and is cooked through. Be careful not to overcook.
5. Let the mug cake cool for 1 minute, then top with crushed candy canes and dairy-free whipped cream if desired.

This peppermint hot chocolate mug cake is the perfect individual dessert for the holidays. Its quick preparation and festive flavors make it a delightful treat for cozy evenings or impromptu celebrations.

Dairy-Free Egg-Free Holiday Cranberry Orange Bread

Bright and festive, this cranberry orange bread is the perfect addition to your holiday baking repertoire. Made without dairy or eggs, it features tart cranberries and zesty orange in a soft, moist loaf. Whether served at breakfast, as a snack, or alongside a cup of tea, this bread captures the flavors of the season in every slice.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 orange
• 3/4 cup fresh orange juice
• 1/3 cup neutral oil (like canola or coconut oil)
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and orange zest. Mix well.
3. In a separate bowl, whisk together orange juice, oil, applesauce, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cranberry orange bread is bursting with seasonal flavors, offering a delightful balance of sweet and tart. With its vibrant colors and holiday-inspired ingredients, it’s sure to be a hit at any festive gathering.

Dairy-Free Egg-Free Holiday Chocolate Peppermint Bark Cookies

Chocolate peppermint bark cookies are a holiday classic reinvented without dairy or eggs. These chewy cookies are studded with dairy-free chocolate chips and crushed candy canes, offering a delightful mix of textures and festive flavors. They’re perfect for cookie exchanges, holiday parties, or as a sweet treat to leave out for Santa.

Ingredients

• 1/2 cup coconut oil (softened)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup dairy-free chocolate chips
• 1/3 cup crushed candy canes

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together coconut oil, brown sugar, and granulated sugar until smooth. Mix in applesauce and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
4. Fold in chocolate chips and crushed candy canes.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10–12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These chocolate peppermint bark cookies are a holiday favorite, bringing together the rich flavors of chocolate and the refreshing crunch of peppermint. Easy to make and incredibly festive, they’re a must-bake treat for the season.

Dairy-Free Egg-Free Maple Pecan Holiday Granola Bars

Homemade granola bars are a versatile, crowd-pleasing holiday snack. These dairy-free, egg-free maple pecan granola bars are chewy, nutty, and naturally sweetened with maple syrup. They’re perfect for gift-giving, holiday hikes, or as a nutritious treat to balance out the season’s indulgences.

Ingredients

• 2 cups rolled oats
• 1/2 cup chopped pecans
• 1/4 cup dried cranberries
• 1/4 cup dairy-free chocolate chips (optional)
• 1/4 cup ground flaxseed
• 1/3 cup almond butter
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 325°F (165°C) and line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine oats, pecans, cranberries, chocolate chips (if using), flaxseed, cinnamon, and salt.
3. In a small saucepan over low heat, melt together almond butter and maple syrup. Remove from heat and stir in vanilla extract.
4. Pour the wet ingredients over the dry ingredients and mix until well coated.
5. Press the mixture firmly into the prepared baking dish. Bake for 20–25 minutes, or until the edges are lightly golden.
6. Let cool completely before slicing into bars.

These maple pecan granola bars are a wholesome, festive snack with a delightful crunch. They’re easy to make, customizable with your favorite add-ins, and perfect for enjoying or sharing during the holiday season.

Dairy-Free Egg-Free Holiday Cinnamon Swirl Bread

This dairy-free, egg-free holiday cinnamon swirl bread is a showstopper for breakfast or dessert. Soft, tender, and bursting with cinnamon sweetness, it’s made with plant-based ingredients and features a beautiful swirl in every slice. It’s a comforting and festive addition to any holiday meal, perfect for spreading joy among friends and family.

Ingredients

For the Dough

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 3/4 cup warm almond milk (or other plant-based milk)
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

For the Filling

• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons melted coconut oil

Instructions

1. In a large bowl, mix flour, sugar, yeast, and salt. Add warm almond milk, melted coconut oil, applesauce, and vanilla. Stir until combined, then knead on a floured surface for 8–10 minutes, or until smooth and elastic.
2. Place the dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
3. Roll the dough into a rectangle (about 12×18 inches). Brush with melted coconut oil and sprinkle evenly with brown sugar and cinnamon.
4. Roll the dough tightly from one short end to the other, pinching the seam to seal. Place the roll seam-side down in a greased loaf pan. Cover and let rise for 30 minutes.
5. Preheat the oven to 350°F (175°C). Bake for 35–40 minutes, or until golden brown. Let cool before slicing.

This cinnamon swirl bread is a warm, aromatic treat that’s as beautiful as it is delicious. Perfect for holiday breakfasts or as a gift, it’s a recipe that will quickly become a seasonal tradition.

Dairy-Free Egg-Free Chocolate Hazelnut Holiday Truffles

These rich, indulgent chocolate hazelnut truffles are a dairy-free, egg-free delight for the holiday season. They’re creamy, nutty, and coated in a variety of festive toppings like crushed nuts, shredded coconut, or cocoa powder. These truffles are elegant and easy to prepare, making them ideal for holiday parties or gifting.

Ingredients

• 1 cup dairy-free chocolate chips
• 1/4 cup full-fat coconut milk
• 1/3 cup hazelnut butter (or almond butter as an alternative)
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: crushed hazelnuts, cocoa powder, shredded coconut, or sprinkles

Instructions

1. In a heatproof bowl, melt chocolate chips and coconut milk over a double boiler or in the microwave (in 20-second intervals). Stir until smooth.
2. Add hazelnut butter, vanilla extract, and salt to the melted chocolate mixture. Stir until fully combined.
3. Refrigerate the mixture for 2–3 hours, or until firm enough to scoop.
4. Use a spoon or small cookie scoop to form 1-inch balls. Roll each ball in your desired topping.
5. Place truffles on a baking sheet lined with parchment paper and refrigerate until set, about 30 minutes.

These chocolate hazelnut truffles are a luxurious holiday treat that’s both allergy-friendly and irresistible. Their rich flavor and customizable coatings make them a standout addition to any festive dessert table.

Dairy-Free Egg-Free Holiday Sweet Potato Pie Bars

Sweet potato pie bars are a comforting and versatile holiday dessert. This dairy-free, egg-free version features a creamy, spiced sweet potato filling on top of a buttery oat crust. Easy to slice and serve, these bars are perfect for holiday gatherings or as a dessert to share with loved ones.

Ingredients

For the Crust

• 1 1/2 cups rolled oats
• 1/2 cup almond flour
• 1/4 cup brown sugar
• 1/3 cup melted coconut oil
• Pinch of salt

For the Filling

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, roasted and peeled)
• 1/3 cup full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix oats, almond flour, brown sugar, melted coconut oil, and salt. Press the mixture firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes.
3. In a blender or food processor, combine sweet potatoes, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and ginger. Blend until smooth.
4. Pour the sweet potato mixture over the baked crust, spreading evenly. Bake for 25–30 minutes, or until the filling is set.
5. Let cool completely before slicing into bars.

These sweet potato pie bars are a delicious twist on a classic holiday dessert. Their creamy texture, warm spices, and sturdy crust make them easy to serve and enjoy. Perfect for potlucks, dinners, or as a make-ahead treat, they’re sure to be a hit with guests.

Dairy-Free Egg-Free Holiday Spiced Gingerbread Muffins

Gingerbread muffins are a quintessential holiday treat, and this dairy-free, egg-free version is no exception. Flavored with warm spices and molasses, these muffins are moist, fluffy, and perfectly sweetened. Ideal for breakfast, snacks, or holiday brunches, they bring festive cheer to any table while accommodating dietary needs.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup brown sugar
• 1/3 cup molasses
• 1/3 cup melted coconut oil
• 3/4 cup oat milk (or other plant-based milk)
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
3. In another bowl, mix brown sugar, molasses, melted coconut oil, oat milk, applesauce, and vanilla.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fill the muffin liners 3/4 full with batter. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

These spiced gingerbread muffins are a festive and allergy-friendly treat perfect for holiday mornings. Their delightful flavor and tender texture make them a seasonal favorite for kids and adults alike.

Dairy-Free Egg-Free Cranberry Orange Holiday Bread

This cranberry orange bread is a vibrant and festive addition to your holiday menu. Made without dairy or eggs, it’s moist, tangy, and loaded with fresh cranberries and zesty orange flavor. This quick bread is easy to prepare and perfect for holiday breakfast spreads, dessert tables, or edible gifts.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup melted coconut oil
• 1 cup orange juice
• Zest of 1 orange
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and both sugars.
3. In another bowl, combine melted coconut oil, orange juice, orange zest, applesauce, and vanilla. Stir the wet ingredients into the dry ingredients until just combined.
4. Fold in the cranberries. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before slicing.

This cranberry orange bread is a festive showstopper bursting with bright holiday flavors. Its combination of sweet, tart, and citrusy notes makes it a versatile treat for any occasion.

Dairy-Free Egg-Free Chocolate Peppermint Holiday Cake

This chocolate peppermint holiday cake is a rich, decadent dessert that’s perfect for festive gatherings. The moist chocolate layers are infused with peppermint and topped with a creamy dairy-free frosting. This cake is sure to impress guests and satisfy anyone’s sweet tooth while being entirely dairy-free and egg-free.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup almond milk (or other plant-based milk)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 tablespoon white vinegar

For the Frosting

• 1/2 cup dairy-free butter
• 2 cups powdered sugar
• 2 tablespoons almond milk (or other plant-based milk)
• 1/2 teaspoon peppermint extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add almond milk, vegetable oil, vanilla extract, peppermint extract, and vinegar. Mix until smooth.
4. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the cakes completely before frosting.
6. For the frosting, beat the dairy-free butter until smooth. Gradually add powdered sugar, almond milk, and peppermint extract until creamy.
7. Frost the cake layers and decorate with crushed candy canes or chocolate shavings.

This chocolate peppermint holiday cake is the ultimate festive dessert, combining the richness of chocolate with the refreshing flavor of peppermint. A true crowd-pleaser, it’s perfect for special occasions or as a showstopping finale to your holiday feast.

Note: More recipes are coming soon!