Vegan Gingerbread Chocolate Tart for the Holidays: A Festive Plant-Based Showstopper

The holiday season is all about warmth, tradition, and indulgence—and this Vegan Gingerbread Chocolate Tart for the Holidays delivers all three in one unforgettable dessert. Combining the nostalgic spice of classic gingerbread with a rich, silky vegan chocolate filling, this tart is designed to impress both plant-based eaters and non-vegans alike. It’s elegant enough for a holiday dinner centerpiece, yet comforting enough to feel like home.

Vegan holiday desserts have come a long way, and this recipe proves that you don’t need eggs, dairy, or refined techniques to create something luxurious. With simple pantry spices, high-quality vegan chocolate, and a perfectly spiced gingerbread crust, this tart captures the essence of winter celebrations in every bite.

Why Gingerbread and Chocolate Are a Perfect Holiday Pair

Gingerbread has deep roots in winter celebrations across Europe and North America. Traditionally flavored with ginger, cinnamon, cloves, and molasses, gingerbread offers warmth and depth that naturally complement chocolate’s richness. When paired together in a tart, the result is balanced, complex, and irresistibly festive.

Chocolate, especially dark chocolate, acts as a grounding element. It softens the spice, adds indulgence, and creates a smooth contrast to the crumbly gingerbread crust. In vegan baking, chocolate also provides structure and richness that eggs and dairy once supplied.

What Makes This Tart Completely Vegan (and Still Amazing)

This recipe swaps traditional ingredients for plant-based alternatives without sacrificing flavor or texture:

• Dairy-free butter creates a tender crust
• Flax egg or plant-based binders replace eggs
• Coconut cream provides a luscious chocolate filling
• Dark vegan chocolate ensures deep flavor

The result is a dessert that feels classic and indulgent, not “substitute-based.”

Ingredients

Gingerbread Crust

• All-purpose flour
• Unsweetened cocoa powder
• Ground ginger
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Baking powder
• Salt
• Dairy-free butter (cold, cubed)
• Brown sugar or coconut sugar
• Molasses
• Flax egg (ground flaxseed + water)
• Vanilla extract

Chocolate Filling

• Full-fat coconut cream
• Dark vegan chocolate (70% cacao or higher)
• Maple syrup
• Vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a tart pan with removable bottom.
2. Prepare the flax egg by mixing ground flaxseed with water and set aside to thicken.
3. In a large bowl, whisk together flour, cocoa powder, ginger, cinnamon, nutmeg, cloves, baking powder, and salt.
4. Cut in the cold dairy-free butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Stir in sugar, molasses, flax egg, and vanilla until a dough forms.
6. Press the dough evenly into the tart pan, covering the bottom and sides.
7. Bake the crust for 15–18 minutes, until set. Let cool completely.
8. Heat coconut cream gently until just simmering (do not boil).
9. Pour hot coconut cream over chopped vegan chocolate. Let sit for 2 minutes, then stir until smooth.
10. Mix in maple syrup, vanilla, and salt.
11. Pour the chocolate filling into the cooled crust.
12. Refrigerate for at least 3 hours until fully set.
13. Slice and serve chilled or at room temperature.

Holiday Baking Tips for Best Results

• Use high-quality vegan chocolate—it makes a huge difference
• Chill the tart before slicing for clean edges
• Wipe your knife between cuts for bakery-style slices
• Let the tart sit at room temperature 10 minutes before serving

Flavor Variations

• Orange Gingerbread Chocolate Tart: Add orange zest to the filling
• Peppermint Chocolate Tart: Add peppermint extract and crushed candy canes
• Nutty Crust: Replace ¼ cup flour with almond flour

Serving Suggestions

Serve this tart with:

• Coconut whipped cream
• Fresh raspberries or cranberries
• A drizzle of melted dark chocolate
• Hot spiced tea or espresso

Make-Ahead & Storage

This tart is ideal for holiday planning:

• Make up to 2 days ahead
• Store covered in the refrigerator
• Freezes well for up to 1 month

Why This Tart Is Perfect for the Holidays

• Naturally egg-free and dairy-free
• Elegant enough for entertaining
• Deep seasonal flavors
• Easy to slice and serve
• Loved by vegans and non-vegans alike

Vegan Gingerbread Chocolate Tart for the Holidays

A rich and festive vegan tart featuring a spiced gingerbread crust and silky dairy-free chocolate filling.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 320

Ingredients

  

Gingerbread Crust

• 2 cups all-purpose flour
• 1 tsp ground ginger
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves
• 0.5 cup dairy-free butter cold
• 0.75 cup brown sugar
• 2 tbsp molasses
• 1 flax egg

Chocolate Filling

• 1 cup coconut cream
• 8 oz dark vegan chocolate chopped
• 2 tbsp maple syrup

Equipment

• Mixing bowls
• Tart pan
• Saucepan
• Whisk

Method

 

1. Preheat oven to 350°F (175°C).
2. Prepare gingerbread crust and bake until set.
3. Heat coconut cream and pour over chocolate.
4. Stir until smooth and pour into crust.
5. Chill until fully set before serving.

Notes

Use high-quality vegan chocolate for best results.