vegan christmas recipe

The Best Vegan Chocolate Chip Cookies

- 1 stick vegan margarine
- 1 cup sugar
- ½ cup brown sugar
- ¼ cup smooth soy nut butter
- 3 tablespoons water, 3 tablespoons oil, and 2 teaspoons baking powder (mixed together to sub for 2 eggs)
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 9 ounces vegan chocolate chips

Roll into balls (about golf ball size) and set on a baking sheet covered in parchment paper. Pop in the oven at 375 degrees for 9 minutes and let cool. Makes about 30 cookies.

These cookies are seriously awesome! They’re soft but with a slight crisp on the outside and they just melt in your mouth 😍 so so good and perfect for the holidays!

Vegan Earl Grey Cupcakes with Tea & Lavender "Cream Cheese” Frosting

I’ve always been a big lover of tea, but especially recently I’ve been obsessed with Earl Grey. I often find myself getting a nice London Fog instead of a coffee. These cupcakes were only bound to happen. I was struggling to find what to bake for a Christmas party when these suddenly popped into my head.

They were a little bit tricky to nail! I knew that to make these I was going to start out with a vanilla base recipe then add the tea, but HOW is the question. I started out by steeping some extra strong tea and allowing it to cool. I then added some of it to vanilla batter but it then became too runny, so I added a little bit more flour but then the mixture became to glutinous and the flavour wasn’t very strong. They ended up baking okay, they achieved nice domes and the texture wasn’t awful, it was just too dense for my liking and it tasted a little bland. Instead of steeping the tea, I decided to just add the leaves directly into the batter. I used my vanilla cupcake recipe and emptied 4 teabags into the mixture. Once the batter was mixed I was concerned with how they’d come out because I didn’t taste a strong earl grey flavour but the batter consistency was right so I stuck them in anyway. 10 minutes into baking, the most wonderful tea aroma filled my house and I immediately knew they were going to work. The tea just needed some heat to activate the flavour and they turned out so good. I served them at my Christmas party and everyone raved about them. Whenever I bake something, my plan is to make it “not taste vegan”, and these were just that. I also made a vegan cream cheese frosting and infused with with more tea and lavender.

The texture on these is amazing. I used my go to vanilla cupcake recipe and the flavour of the earl grey tea just sank so well into them. They are light, fluffy, and moist. Heres what you’ll need to make them:

CUPCAKES: (makes 12)

1 ¾ cup all purpose flour
1 cup cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsweetened almond milk
½ cup coconut oil
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
4 Earl Grey tea bags
Mix the sugar, almond milk, coconut oil, vanilla, tea and vinegar together until smooth. Then add the flour, baking powder and baking soda and mix until just combined. Bake at 350 C for minutes and you’re set!


¾ tub vegan butter (Earth Balance)
½ tub Daiya cream cheese
2 tsp vanilla
4 cups icing sugar
Strong brewed tea infused with lavender petals
Whip the butter and cream cheese together until fluffy and well combined. Then add the icing sugar 1 cup at a time until the frosting is fluffy and smooth. Then add your vanilla and tea to taste. This will make enough frosting for 12 cupcakes if you pipe a swirl on them like in the picture, but you can half the recipe if you want to spread them on. I sprinkled mine with some dried lavender, but get creative!

Merry Christmas!

Christmas breakfast this morning was Mini Mango Smoothie Bowls, Fresh fruit plates and Sourdough toast with avocado & jams

Hope you all had a beautiful day filled with family and friends xx

Instagram: @banana_mylk


It Started With A Waffle: Eggnog French Toast

“I used to be weirded out by eggnog when I was little. ‘What were eggs doing in milk?’ I thought to myself. I had never tried non-vegan eggnog, but I’m glad to say that I really enjoy the vegan versions nowadays.

I was shopping at the grocery store the other day and planned on to make French toast when I got home. Then… I unpacked the vegan nog, and the whole plot changed. Eggnog French Toast for the win! Since this recipe is vegan, I used applesauce and flaxseed meal in place of eggs.”

- Clara

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Clara Cakes is getting into the holiday spirit and bringing us an easy peasy recipe for her Vegan Casual Peppermint Patties. The combination of sweet creamy chocolate and refreshing mint will totally impress your friends and family at your next holiday party. And yes, you will be making these for your next party… because they take less than an hour to make! Turn on your holiday tunes and let’s get this holiday dessert making party started.

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Something in the soak, the whir, the whirlpool of nuts becoming pulp becoming liquid, the pour, the strain, the squeeze, the drip, the taste, the flavoring. Something in the delicate flavor of the nut, its inner self exposed, the outer casing discarded, the nut denuded, pure, ready. Something about all this is why I love nut milks. And, for the holidays, this vegan pecan eggnog.

Though you could absolutely serve this chilled and spiked, I love it as a warming winter steamer (spiked or otherwise) to fend off the winter winds—a real phenomena that is actually happening now in LA, where it’s been colder on some days than it is in Manhattan. I’ve taken to whipping up warm mugs of this vegan nog at all times of day. You, too, may find yourself so inclined if your insulation-less Los Angeles apartment has become something akin to an icebox in which you are surviving by the good graces of your winter parkas.*

*I made a pact with myself that I would not complain about the cold after all the whining that happened in this summer’s heatwave; thereby I resist labeling above commentary a complaint. Instead, let us merely call it a descriptive winter prose poem.

Read more and get the recipe here.

No-nonsense mince pies this Christmas? Sure!
Here is the recipe for the stuffing; you can pick the dough recipe you like (you’ll need approximately 500 g of it)

• 100 g of apple (1 small apple)
• 50 g of raisins
• 50 g of sultanas
• 25 g of dried apricots/prunes
• 1 tsp of orange zest
• 25 g of almond (crushed, sliced or powdered)
• 3-4 tbsp of fruit purée
• ¼ tsp of ginger
• ¼ tsp of cinnamon
• 2 tbsp of honey/syrup (you may want to use more or less)

Shred the apple into cubes; chop apricots/prunes. Then simply mix all the ingredients together and use to fill the pies. Probably, you will need to bake them for 10 minutes at 200 degrees. Simple and super fast!