5 Eggless Christmas Desserts to Enjoy

Christmas is all about indulgence, joy, and bringing people together – and desserts are at the heart of every festive celebration.

For those with dietary requirements or simply looking for egg-free alternatives, eggless Christmas desserts offer a delightful way to enjoy the season’s sweetest treats without compromise.

These recipes cater to everyone at the table, ensuring that no one misses out on the festive cheer.

From rich cakes to creamy trifles, these eggless delights are every bit as decadent and flavorful as their traditional counterparts.

One important tip for holiday preparation: most of these desserts benefit from being made a day ahead.

The refrigeration time not only helps them set perfectly but also allows the flavours to deepen, making them even more delicious when served.

So, clear some space in your fridge, roll up your sleeves, and get ready to create desserts that everyone can enjoy this Christmas!

Christmas Cake

This popular Christmas dessert is made with dried fruits, which are soaked in brandy, making it a boozy treat.

Spices like cinnamon and nutmeg give it a warm, festive aroma.

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This eggless cake recipe uses mild cider vinegar and plant-based milk. Its reaction with the bicarbonate of soda in the mixture replicates the job an egg would do.

Ingredients

• 180g raisins
• 180g sultanas
• 150g currants
• 50g glace cherries, chopped
• 40g dried dates, chopped
• 375g plain flour
• 175g soft brown sugar
• 75g vegan margarine
• 300ml soya milk
• 2 tsp apple cider vinegar
• 1 tsp bicarbonate of soda
• ½ tsp cinnamon
• ¼ tsp ground nutmeg
• ½ tsp mixed spice
• ¼ tsp ground cloves
• ¼ tsp salt
• Grated rind of a lemon
• Grated rind of an orange
• 100ml brandy + extra for feeding

Method

1. Preheat your oven to 180°C.
2. Grease a 9-inch cake tin and line it with a double layer of baking paper.
3. In a large bowl, combine all the dried fruit with the brandy. Let it soak for 12 hours or overnight, stirring occasionally.
4. When ready to make the Christmas cake, use an electric whisk to cream the margarine and sugar until light and fluffy.
5. Mix the vinegar with the soya milk and let it sit for 10 minutes until curdled.
6. In a separate bowl, sift together the flour, bicarbonate of soda, spices, and salt.
7. Add the soaked fruit, the grated lemon and orange zest to the creamed butter and sugar mixture. Stir in the curdled milk mixture until combined.
8. Gradually fold in the flour and spice mixture, adding it in four parts, until the batter is well mixed.
9. Pour the cake batter into the prepared tin and smooth the surface.
10. Bake in the preheated oven for 45 minutes. Then reduce the temperature to 150°C and bake for another 20–30 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean.
11. Once done, gently remove the cake from the tin and cool on a wire rack. When cooled, poke a few holes into the cake with a skewer and brush it with 2 tablespoons of brandy.
12. Optionally, roll out some ready-made marzipan and place it over the cake, gently pressing down. Cut further pieces for the sides then serve.

This recipe was inspired by Thinly Spread.

Tiramisu

Tiramisu is a great dessert to share with guests, so why not make it for Christmas?

This eggless recipe is made with coffee-soaked Savoiardi biscuits, rich mascarpone and cocoa powder.

It is decadent yet still so light. This dessert has all the flavours of a traditional tiramisu without the eggs.

Ingredients

• 30 Savoiardi biscuits
• 500g mascarpone
• 460ml double cream
• 6 tbsp white sugar
• 375ml strong brewed coffee
• 3 tbsp + 1 tbsp coffee liqueur
• 2 tbsp cocoa powder
• 1-2 squares dark chocolate, for grating

Method

1. Add the brewed coffee to a large dish with 3 tablespoons of coffee liqueur and stir to combine.
2. In a large bowl, whip the cream to stiff peaks but be careful not to overwhip.
3. In another bowl, beat mascarpone, sugar and 1 tablespoon of coffee liqueur until smooth.
4. Adding half at a time, gently fold the whipped cream into the mascarpone mixture until combined.
5. Dunk each Savoiardi biscuit into the coffee mixture for about 2 seconds on each side and arrange in a flat layer in a baking dish.
6. Top with half of the mascarpone mixture and grate over some dark chocolate.
7. Repeat with a second layer of soaked biscuits and the final half of the mascarpone mixture. Cover with foil and refrigerate for at least six hours.
8. Before serving, dust the top with cocoa powder and grate over more dark chocolate.

This recipe was inspired by Inside the Rustic Kitchen.

Christmas Pudding

When thinking about classic Christmas desserts, Christmas pudding is a classic.

It is typically made with a mixture of dried fruits, spices like cinnamon and nutmeg, and a hint of citrus zest, all soaked in brandy or another spirit for added depth.

Traditionally, Christmas pudding is steamed for several hours and served warm, often with custard, brandy sauce, or cream, making it a cherished part of festive celebrations.

A sixpence is usually added so make sure to inform guests there is one before they start eating.

Ingredients

• 220g mixed fruit
• 40g glace cherries
• 400g dried cranberries
• 100g figs, chopped
• 100g pitted dates, chopped
• 1 tbsp almond extract
• 120ml brandy
• 100g Trex
• 80g light brown sugar
• Zest of 1 large orange
• 90g plain/all-purpose flour
• ½ tsp baking powder
• 1 tsp ground mixed spice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 tbsp black treacle
• 40g breadcrumbs
• 50g mixed fruit peel

For the Brandy Cream

• 200ml dairy-free whipping cream
• 3 tsp brandy

Method

1. Grease a 1-litre pudding basin with dairy-free butter and place a circle of greaseproof paper at the bottom.
2. Place the mixed fruit, cherries, cranberries, dates, figs, almond extract and brandy in a bowl and soak for 3 hours, stirring occasionally.
3. In a large mixing bowl, mix the Trex with sugar and orange zest.
4. Sift in the flour, baking powder and spices. Stir well.
5. Add the black treacle, breadcrumbs, mixed peel and soaked fruit along with any liquid. Mix to combine.
6. Transfer the mixture to the pudding basin, pushing it down with a spoon. Smooth the top and before cooking, insert a sixpence for added tradition.
7. Place a circle of greaseproof paper on top then cover the top with a few layers of foil. Tie some string around the basin to prevent water from entering the pudding.
8. Place a trivet in the bottom of a large saucepan. Carefully place the pudding basin on the trivet.
9. Carefully pour boiling water into the pan until it is around halfway up the basin.
10. Bring the water to a boil then immediately reduce to a simmer. Cover the pan with a lid and allow the pudding to steam.
11. Steam the Christmas pudding for 4 hours, checking occasionally to see if the water needs topping up.
12. Once cooked, carefully lift the pudding out of the pan, cut away the string and remove the foil and greaseproof paper. Allow to cool for 20 minutes before running a knife around the edges of the basin.
13. Place a plate or serving place on top of the pudding and flip it, remove the dish.
14. Use an electric whisk to whip cream into soft peaks then mix in brandy.
15. Pour the cream over the pudding and serve.

This recipe was inspired by The Little Blog of Vegan.

Black Forest Trifle

This is the ultimate dessert to make for Christmas!

Featuring indulgent layers of moist chocolate cake, creamy chocolate custard, macerated cherries, and fluffy dairy-free whipped cream, it captures all the delicious flavours of a classic German black forest gateau.

It may be eggless but it delivers a decadent treat that everyone can enjoy.

Its stunning layers make it a show-stopping centrepiece perfect for sharing at holiday gatherings.

Ingredients

• 250g all-purpose flour
• 225g granulated brown sugar
• 50g cocoa
• 1 tbsp coffee granules
• 1½ tsp baking soda
• 1¼ cups dairy-free milk
• ½ cup oil
• 40g melted vegan chocolate
• 1 tsp vanilla extract
• A pinch of salt

For the Chocolate Custard

• 4 cups dairy-free milk
• 75g cornflour
• 85g vegan chocolate, roughly chopped
• 55g granulated brown sugar

For the Cherry Compote

• 1.4kg pitted morello cherries in juice
• 60g cornflour
• 50g granulated sugar
• 2 tbsp lemon juice

For Assembly

• 720g dairy-free whipping cream
• 420g cherries

Method

1. Preheat the oven to 160°C. Line two 8-inch round cake pans or a large sheet tray with greaseproof paper.
2. Sift the dry ingredients into a large bowl and mix well. Add the wet ingredients and stir until smooth and lump-free.
3. Pour the batter evenly into the prepared cake pans. Bake for 20 minutes or until a toothpick inserted in the centre comes out clean.
4. Let the cakes cool in their pans, then cover and chill in the fridge.
5. Make the custard by whisking 1 cup of the milk with the cornflour until smooth and lump-free.
6. Add the remaining milk and ingredients for the custard. Heat the saucepan over high heat, bringing the mixture to a boil for 5 minutes. Reduce to medium heat and cook for 10–15 minutes, whisking frequently, until the custard thickens enough to coat the back of a spatula. Cook longer for a thicker consistency.
7. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming. Chill until needed.
8. Drain the cherries, reserving their juice. Measure out 720g of liquid, adding water if necessary to reach this amount.
9. In a large saucepan, combine the juice, cornflour, granulated sugar and lemon juice. Stir until smooth, then heat over medium heat until thickened. Stir in the cherries and remove from heat. Allow the compote to cool before use.
10. Prepare the dairy-free whipped cream according to the packet instructions. Chill until ready to assemble.
11. To assemble, cut the cake into 1-inch cubes or crumble it into small pieces.
12. In a large glass bowl, layer half the cake pieces, filling any gaps for an even base.
13. Add half of the cherry compote, followed by half the chocolate custard, and then half the whipped cream. Repeat the layers with the remaining ingredients.
14. Top the trifle with fresh cherries for garnish.
15. Refrigerate the trifle until ready to serve.

This recipe was inspired by Rainbow Nourishments.

Gingerbread Cheesecake

If you need a simple dessert for Christmas, this gingerbread cheesecake is the answer.

The eggless dessert has a creamy gingerbread filling on top of a gingerbread crust.

And to top it off, no baking is required, meaning you can focus on the other dishes that need to be made for the grand Christmas Day meal.

Ingredients

• 120g vegan biscoff biscuits
• 100g vegan gingerbread
• ¼ tsp salt
• 70g vegan butter
• Vegan whipped cream, to garnish (optional)
• Fresh pomegranate, to garnish (optional)
• Gingerbread men, to garnish (optional)

For the Filling

• 200g cashews
• 500g vegan cream cheese
• 120g vegan Greek yoghurt
• 120ml maple syrup
• 2 tsp vanilla extract
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp ground all-spice
• 1 tsp orange zest

Method

1. Soak the cashews in water for 4 hours. Rinse and drain well.
2. Line the base and sides of an 8-inch springform cake pan with greaseproof paper.
3. To make the crust, add biscuits, gingerbread pieces, salt, and melted butter to a food processor. Blitz until the mixture holds together when pressed between your fingers.
4. Press the crust evenly into the base of the prepared pan, compacting it with your fingers or the back of a spoon. Refrigerate while you prepare the filling.
5. Combine all the filling ingredients in a high-speed blender and blend until the mixture is completely smooth and creamy, with no lumps remaining.
6. Pour the creamy filling over the crust in the pan. Refrigerate for at least 8 hours, or preferably overnight, until fully set.
7. Once set, carefully release the cheesecake from the springform pan and peel off the greaseproof paper. If needed, smooth the sides using a cake scraper for a polished finish.
8. Top with whipped cream, fresh mint leaves, pomegranate seeds and extra gingerbread men for a festive touch.

This recipe was inspired by Addicted to Dates.

Eggless desserts are a wonderful way to spread festive joy while ensuring everyone at your table can indulge, regardless of dietary requirements.

These recipes prove that you don’t need eggs to create desserts that are rich, festive, and absolutely delicious.

By preparing them in advance, you’ll not only give the desserts the time they need to set and develop their flavours but also free yourself up to enjoy the festivities without the last-minute rush.

So, as you plan your Christmas menu, don’t forget to include one – or all – of these eggless delights.

They’re guaranteed to bring smiles and satisfy sweet cravings, making your celebrations truly unforgettable!