Contents:

• Carrot gingerbread
• Vegan poppy seed cake
• Chickpea and tofu cheesecake a la Viennese

The Christmas season is not only a time of magical atmosphere, but also a great opportunity to enjoy unique flavors prepared especially for the occasion. As more and more people today choose to make their lifestyles more conscious and eco-friendly, traditional Christmas delicacies are also undergoing a metamorphosis.
For all those who love sweets and want to celebrate in harmony with nature, we present recipes for vegan Christmas cakes and desserts. Delicacies that not only delight the palate, but will also convince even the most passionate fans of traditional recipes of the benefits of vegan cooking.

Carrot gingerbread

Vegan carrot gingerbread is a delicious snack that can be successfully prepared any time of year. Vegan cakes are neither difficult nor difficult to prepare. On the contrary, they can be a light and healthy dessert, perfect after a filling Christmas dinner. To make carrot gingerbread, we need:

• 300 g carrots,
• 300 g flour,
• 3/4 cup warm water,
• 3 tablespoons ground flaxseed ,
• 250 g sugar,
• 220 ml oil,
• 80 g chopped walnuts or hazelnuts ,
• 0.5 teaspoon nutmeg,
• a teaspoon of cinnamon,
• a teaspoon of ginger,
• 0.5 teaspoon salt,
• Teaspoon of soda.

Peel the carrot and then grate it coarsely. Pour warm water over the flaxseed and let it cool. Combine the wet and dry ingredients in a bowl. Finally, add the grated carrot, nuts, cooled flaxseed, and nuts. Pour the prepared mixture into the pan and bake for about 45 minutes at 180°C. Optionally, the cake can be topped with any cream or jam , but due to its exceptional tenderness and moistness, this Christmas version requires no special additions.

Vegan poppy seed cake

Delicious poppy seed paste enriched with raisins, crunchy dried fruit, healthy chia seeds, and a hint of rum, all wrapped in a unique, light yeast dough. Here's our unique poppy seed cake in a vegan version, topped with a delicate icing and sprinkled with aromatic almond flakes:

• Ingredients for the poppy seed mixture:
• 150 g ground poppy seeds,
• 300 ml almond drink,
• 50 ml rum,
• 100 g raisins ,
• a teaspoon of cinnamon,
• 70 g sugar,
• 2 teaspoons of vanilla sugar,
• 30 g coconut oil (melted),
• 15 g chia seeds,
• 50 g chopped nuts of your choice,
• Cake:
• 200 g wheat flour ,
• a packet of dry yeast,
• 150 ml warm almond drink,
• 30 g sugar,
• Pinch of salt,
• 30 g melted coconut oil ,
• Icing topping:
• 50 g powdered sugar,
• Lemon juice ,
• hot water,
• 15 g almond flakes.

Prepare the poppy seed mixture: Let the rum-soaked raisins rest for about 30 minutes. Meanwhile, place the poppy seeds in a saucepan and pour in the almond milk, then heat until the poppy seeds have absorbed all the liquid. Then add the soaked raisins, chia seeds , cinnamon, sugar, melted coconut oil, and chopped nuts to the poppy seeds. Mix all ingredients thoroughly. Cover the bowl with the poppy seed mixture and set it aside while you prepare the dough.

Prepare the dough: First, thoroughly mix the yeast, flour, sugar, and salt, then add the warm almond milk and coconut oil. Cover the kneaded dough with a cloth and let it rise in a warm place. When the dough has doubled in size, place it on a floured surface and roll it out into a rectangle. Spread the prepared poppy seed mixture on each side, leaving about 3 cm of space on each side. Wrap the poppy seed cake twice in baking paper to prevent it from bursting and let it rest for 30 minutes to rise again. Place the cake in an oven preheated to 180°C and bake for about 45 minutes.

Icing Topping – Toast flaked almonds in a dry frying pan. Mix powdered sugar with hot water and a few drops of lemon juice until smooth. Pour the icing over the cooled poppy seed cake and sprinkle with toasted flakes.

Chickpea and tofu cheesecake a la Viennese

This vegan cheesecake, baked without a base, with a fluffy tofu filling, chickpeas, and a generous handful of cashews, tastes like a real, traditional cottage cheesecake. You'll need:

• 200 g cooked chickpeas,
• 400 g coconut milk ,
• 180 g natural tofu,
• 200 g soaked cashew nuts,
• 20 g corn or potato starch,
• 140 g cane sugar ,
• Lemon juice,
• a teaspoon of baking powder,
• Pinch of salt,
• a teaspoon of vanilla sugar.

First, mix the chickpeas, drained nuts, tofu, cane sugar, and lemon juice thoroughly until you get a smooth, even mixture. Then add the baking powder , a pinch of salt, cornstarch, vanilla sugar, and coconut milk and mix again. Line the bottom of a 24cm cake tin with baking paper and grease the sides with coconut oil. Pour the batter into the tin and bake for about 50 minutes in an oven preheated to 190°C. After this time, leave the cheesecake in the oven until it has cooled, then refrigerate it. Before serving, the cheesecake can be decorated with icing sugar and fruit.