25+ Irresistible Holiday Vegan Baking Recipes for a Compassionate Season

The holiday season is the perfect time to indulge in the warm, comforting aromas of freshly baked treats.

But what if you could enjoy all the sweetness and joy of traditional holiday bakes without the dairy, eggs, or other animal products?

Whether you’re a seasoned vegan or simply looking to explore more plant-based options this year, we’ve rounded up 25+ vegan holiday baking recipes that are both festive and full of flavor.

From classic pies and cookies to decadent cakes and breads, these recipes will delight your taste buds and impress your guests.

25+ Irresistible Holiday Vegan Baking Recipes for a Compassionate Season

This holiday season, let’s embrace the power of plants and bake with love, compassion, and creativity.

Whether you’re hosting a vegan-friendly gathering or simply looking for ways to make your favorite holiday treats a little more ethical, these 25+ vegan baking recipes will fill your home with joy and warmth.

So, preheat that oven, gather your ingredients, and get ready to enjoy some of the most delightful, festive, and guilt-free holiday desserts.

Holiday Vegan Gingerbread Cookies

These holiday vegan gingerbread cookies are the epitome of festive cheer. Infused with warm spices like cinnamon, ginger, and cloves, they deliver a nostalgic aroma and taste. Perfect for decorating or enjoying as-is, these cookies are chewy, flavorful, and entirely dairy-free.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp salt
• ½ cup coconut oil, melted
• ½ cup brown sugar
• ½ cup molasses
• ¼ cup almond milk
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, mix coconut oil, brown sugar, molasses, almond milk, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Roll the dough between two sheets of parchment paper to about ¼-inch thickness.
6. Use cookie cutters to shape the dough and transfer the cookies to the prepared baking sheet.
7. Bake for 8-10 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. Decorate with vegan icing or enjoy plain.

These gingerbread cookies are soft with a slight crispness at the edges, making them ideal for a cozy evening treat. Their delightful spiced flavor pairs wonderfully with a warm cup of tea or hot chocolate, creating a festive experience for all.

Vegan Chocolate Peppermint Brownies

Rich, fudgy, and infused with a refreshing hint of peppermint, these vegan brownies are a holiday must-try. A perfect balance of chocolatey indulgence and minty freshness, they’ll be a hit at any gathering.

Ingredients

• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsweetened applesauce
• ½ cup melted vegan butter
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• ½ cup vegan chocolate chips
• Crushed candy canes for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, mix sugar, applesauce, melted vegan butter, vanilla extract, and peppermint extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Fold in the vegan chocolate chips.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean.
8. Let the brownies cool completely before slicing and garnish with crushed candy canes.

These brownies are decadent yet refreshing, thanks to the peppermint twist. They make a stunning dessert for holiday parties or an indulgent treat to enjoy by the fire.

Holiday Vegan Cinnamon Rolls

These vegan cinnamon rolls are soft, fluffy, and filled with a luscious cinnamon-sugar swirl. Topped with a creamy vegan glaze, they’re a delightful way to celebrate the holidays with family and friends.

Ingredients
Dough:

• 3 cups all-purpose flour
• 2 ¼ tsp instant yeast
• 2 tbsp granulated sugar
• ½ tsp salt
• ¾ cup almond milk, warmed
• ¼ cup vegan butter, melted

Filling:

• ½ cup brown sugar
• 2 tbsp ground cinnamon
• 2 tbsp melted vegan butter

Glaze:

• 1 cup powdered sugar
• 2 tbsp almond milk
• ½ tsp vanilla extract

Instructions

1. In a large bowl, mix flour, yeast, sugar, and salt. Add the warm almond milk and melted vegan butter. Knead into a smooth dough for 8-10 minutes.
2. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
3. Roll the dough out into a rectangle about ¼-inch thick.
4. Brush the melted vegan butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
5. Roll the dough tightly into a log and slice into 12 rolls.
6. Place the rolls in a greased baking dish, cover, and let rise for another 30 minutes.
7. Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes, or until golden brown.
8. Mix powdered sugar, almond milk, and vanilla extract to create the glaze. Drizzle over warm rolls.

These cinnamon rolls are perfect for Christmas morning or any holiday brunch. They’re tender, sweet, and filled with holiday warmth, making them an irresistible addition to your festive baking repertoire.

Vegan Eggnog Cupcakes

These fluffy and moist vegan eggnog cupcakes bring the festive spirit to life with their rich, spiced flavor and creamy, dairy-free frosting. A perfect treat for holiday gatherings or as a gift, these cupcakes are sure to impress.

Ingredients
Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground nutmeg
• ½ tsp ground cinnamon
• ½ tsp salt
• ¾ cup eggnog (dairy-free)
• ½ cup granulated sugar
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Frosting:

• 1 cup powdered sugar
• ¼ cup vegan butter, softened
• 1 tbsp almond milk
• ½ tsp vanilla extract
• Pinch of ground nutmeg for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, nutmeg, cinnamon, and salt.
3. In a separate bowl, combine eggnog, sugar, oil, vanilla extract, and apple cider vinegar.
4. Gradually mix the wet ingredients into the dry ingredients until smooth.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely before frosting.

For the frosting, beat the vegan butter, powdered sugar, almond milk, and vanilla extract until smooth. Frost the cooled cupcakes and sprinkle a pinch of nutmeg on top.

These eggnog cupcakes are incredibly light with a subtle spiced flavor, making them a delightful holiday dessert. The creamy frosting complements the eggnog base, creating a festive treat that’s perfect for any celebration.

Vegan Cranberry Orange Bread

This vegan cranberry orange bread combines the tartness of fresh cranberries with the bright, citrusy flavor of orange, creating a refreshing yet comforting holiday loaf. It’s moist, flavorful, and perfect for breakfast or a light dessert during the holidays.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¾ cup orange juice
• ⅓ cup vegetable oil
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1 cup fresh cranberries, chopped

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine orange juice, vegetable oil, orange zest, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped cranberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cranberry orange bread is the perfect balance of sweet and tart, with a delightful citrus flavor. It’s moist, fragrant, and ideal for gifting or serving at your holiday breakfast table.

Vegan Pecan Pie Bars

These vegan pecan pie bars are a twist on the classic pecan pie, offering a rich, gooey filling on top of a crisp, buttery crust. Easy to cut and serve, these bars are a festive addition to any holiday dessert spread.

Ingredients
Crust:

• 1 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• ½ cup vegan butter, cold and cubed
• Pinch of salt

Filling:

• 1 cup pecans, chopped
• ¾ cup maple syrup
• ¼ cup brown sugar
• ¼ cup coconut cream
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
2. For the crust, combine flour, sugar, and salt in a bowl. Add the cold, cubed vegan butter and mix until the dough begins to come together.
3. Press the dough evenly into the bottom of the prepared baking dish and bake for 12-15 minutes, or until lightly golden.
4. For the filling, combine maple syrup, brown sugar, coconut cream, cornstarch, vanilla extract, and salt in a saucepan. Cook over medium heat, whisking continuously, until the mixture thickens.
5. Remove from heat and stir in the chopped pecans.
6. Pour the filling over the baked crust and spread it evenly.
7. Bake for 25-30 minutes, or until the filling is set and slightly caramelized.
8. Let the bars cool completely before slicing into squares.

These pecan pie bars are rich and indulgent, with a perfect balance of sweetness and crunch. They’re easier to serve than traditional pie, making them ideal for holiday parties or as a sweet treat for any occasion.

Vegan Pumpkin Spice Latte Muffins

Inspired by the classic fall drink, these vegan pumpkin spice latte muffins are spiced to perfection with a coffee kick. They’re fluffy, warm, and a great way to enjoy the flavors of pumpkin pie and coffee in muffin form.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ¾ cup pumpkin puree
• ½ cup coconut sugar
• ¼ cup brewed coffee, cooled
• ⅓ cup vegetable oil
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt.
3. In another bowl, mix pumpkin puree, coconut sugar, brewed coffee, vegetable oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These pumpkin spice latte muffins are a perfect combination of spiced pumpkin flavor and coffee richness, making them ideal for your holiday brunch. They’re incredibly moist and comforting, and the added touch of brewed coffee gives them an extra boost of flavor.

Vegan Apple Cinnamon Streusel Muffins

These moist, fluffy vegan apple cinnamon streusel muffins are packed with tender apple chunks and topped with a cinnamon-sugar streusel, creating the perfect balance of sweetness and spice. Ideal for breakfast or as an afternoon snack, they will fill your home with the comforting scents of the holidays.

Ingredients
Muffins:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup unsweetened applesauce
• ¼ cup maple syrup
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 apple, peeled and diced

Streusel Topping:

• ¼ cup all-purpose flour
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 2 tbsp vegan butter, cold and cubed

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 the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix together applesauce, maple syrup, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the diced apple.
5. For the streusel topping, combine flour, brown sugar, and cinnamon in a small bowl. Add the cold cubed vegan butter and use a fork or pastry cutter to combine until the mixture resembles coarse crumbs.
6. Divide the muffin batter evenly into the muffin tin, then sprinkle the streusel topping over each muffin.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring to a wire rack.

These apple cinnamon streusel muffins are a cozy holiday treat. The combination of warm spices, tender apples, and a crisp, sugary topping makes them a delightful snack to share with loved ones during the holiday season.

Vegan Snowball Cookies

These vegan snowball cookies are buttery, crumbly, and coated in powdered sugar, making them a perfect addition to your holiday cookie platter. These melt-in-your-mouth treats are so easy to make and are sure to delight guests at any festive gathering.

Ingredients

• 1 cup all-purpose flour
• ½ cup ground almonds (or almond meal)
• 1 tbsp cornstarch
• ½ tsp salt
• ¾ cup vegan butter, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• ¼ cup powdered sugar, for rolling

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, ground almonds, cornstarch, and salt.
3. In another bowl, beat the softened vegan butter with ¼ cup powdered sugar and vanilla extract until creamy and smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
7. Allow the cookies to cool for a few minutes before rolling them in the remaining powdered sugar. Let them cool completely before serving.

These snowball cookies are wonderfully light and buttery with a sweet powdered sugar coating that gives them a festive appearance. They’re perfect for gift-giving or serving alongside other holiday treats.

Vegan Chocolate Cranberry Tart

This vegan chocolate cranberry tart is a showstopper for your holiday table. A rich chocolate ganache is paired with tangy cranberries on a crisp, buttery crust, creating a beautiful combination of flavors and textures.

Ingredients
Crust:

• 1 ½ cups all-purpose flour
• ¼ cup powdered sugar
• ¼ tsp salt
• ½ cup vegan butter, cold and cubed
• 3 tbsp ice-cold water

Filling:

• 1 ½ cups dark chocolate chips (dairy-free)
• ½ cup canned coconut milk
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup fresh cranberries, halved

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a tart pan with a removable bottom.
2. For the crust, combine flour, powdered sugar, and salt in a bowl. Add the cold, cubed vegan butter and mix until the dough resembles coarse crumbs. Slowly add cold water, 1 tablespoon at a time, until the dough comes together.
3. Press the dough into the tart pan, covering the bottom and sides. Bake for 15-18 minutes, or until golden brown. Allow the crust to cool completely.
4. For the filling, heat coconut milk in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the dark chocolate chips. Let sit for 2-3 minutes before stirring until smooth.
5. Stir in maple syrup and vanilla extract. Pour the chocolate ganache into the cooled tart crust.
6. Arrange the halved cranberries on top of the chocolate filling.
7. Chill the tart in the refrigerator for at least 2 hours, or until set.

This chocolate cranberry tart is a decadent and festive dessert that combines the richness of dark chocolate with the tartness of fresh cranberries. It’s a show-stopping centerpiece for any holiday celebration, sure to be a crowd favorite.

Vegan Pumpkin Cheesecake

This vegan pumpkin cheesecake is rich, creamy, and bursting with fall flavors. Made with a gluten-free crust and a luscious, dairy-free filling, it’s the perfect dessert for Thanksgiving or any autumn celebration.

Ingredients
Crust:

• 1 ½ cups gluten-free graham cracker crumbs
• ¼ cup coconut sugar
• ¼ cup melted coconut oil

Filling:

• 1 ½ cups raw cashews, soaked for 4 hours
• 1 cup pumpkin puree
• ½ cup coconut milk
• ⅓ cup maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. For the crust, combine the graham cracker crumbs, coconut sugar, and melted coconut oil in a bowl. Press the mixture into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then set aside to cool.
3. For the filling, blend soaked cashews, pumpkin puree, coconut milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, and salt in a high-speed blender until smooth and creamy.
4. Pour the pumpkin filling over the cooled crust and smooth the top.
5. Bake for 45-50 minutes, or until the edges are set and the center slightly jiggles. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

This pumpkin cheesecake is rich, creamy, and flavorful, making it the ultimate dessert for your holiday table. It’s both indulgent and light, with just the right amount of spiced pumpkin flavor and a satisfying, gluten-free crust.

Vegan Pomegranate Chia Seed Pudding

This vibrant and refreshing pomegranate chia seed pudding is a beautiful holiday treat that combines the tartness of pomegranate with the creamy texture of chia seeds. It’s a simple yet elegant dessert that can be prepared ahead of time for your festivities.

Ingredients

• 1 cup almond milk (or any non-dairy milk)
• 3 tbsp chia seeds
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• ½ cup pomegranate arils, for topping

Instructions

1. In a bowl, combine almond milk, chia seeds, maple syrup, and vanilla extract. Stir well to combine.
2. Refrigerate the mixture for at least 2 hours or overnight to allow the chia seeds to expand and thicken.
3. Before serving, stir the pudding again to ensure it has thickened evenly.
4. Spoon the pudding into serving glasses and top with pomegranate arils.

This chia seed pudding is light, refreshing, and full of antioxidants from the pomegranate. It’s a healthy yet festive dessert, perfect for a light finish after a heavy holiday meal. The combination of creamy chia pudding with sweet and tart pomegranate creates a beautiful contrast, making it both a tasty and visually stunning dish.

Vegan Molasses Cookies

These soft and chewy vegan molasses cookies are spiced with cinnamon, ginger, and cloves, creating a flavorful and aromatic treat perfect for the holiday season. With a slightly crisp edge and a soft, melt-in-your-mouth center, they’re ideal for sharing or enjoying with a cup of tea.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• ½ cup coconut oil, softened
• 1 cup brown sugar
• 1/4 cup molasses
• 1 tsp vanilla extract
• ¼ cup granulated sugar (for rolling)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a separate bowl, beat the softened coconut oil and brown sugar together until creamy. Add molasses and vanilla extract, mixing until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
5. Roll the dough into 1-inch balls and roll each ball in granulated sugar. Place the dough balls on the prepared baking sheet.
6. Bake for 8-10 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

These molasses cookies are soft, chewy, and bursting with holiday spices. They’re perfect for gifting or enjoying with loved ones, offering that nostalgic, comforting flavor that makes the holidays so special.

Note: More recipes​ are coming soon!