Name: Vegan Gingerbread Chocolate Tart Recipe
Prep time: 30 min
Cook time: 24 min
Total time: 4 h 30 min
Cuisine: Vegan
Ingredients: 150 g (1 ¼ cups) plain flour (use gluten-free all-purpose flour if required); 100 g (3.5 oz) vegan butter, block style (preferably nut-free, e.g., Violife); 60 g (3 tablespoons) molasses; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon allspice; ½ teaspoon ground nutmeg; ¼ teaspoon sea salt; ½ teaspoon orange zest (optional); 250 g (8.8 oz) dark chocolate (use 170 g for a softer filling); 350 g (12.4 oz) coconut cream (can substitute with chilled full-fat coconut milk cream); 60 g (3 tablespoons) pure maple syrup; 20 g (1 tablespoon) molasses; 1 teaspoon ground ginger; Pinch of sea salt; ¼ batch vegan gingerbread cookies; 2 tablespoons pomegranate seeds (optional)

If you love the cozy flavors of the holidays but want to keep it plant-based, my Vegan Gingerbread Chocolate Tart Recipe is an absolute game-changer. Rich, festive, and surprisingly easy, this tart brings together spicy gingerbread crust and silky chocolate ganache in a way that’ll make you forget it’s vegan. Stick with me here—I promise you’ll want to dig in right after you bake it.

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Why You’ll Love This Recipe

Complex, Cozy Flavors: The gingerbread spices meld perfectly with dark chocolate for a warming, festive treat.
Totally Plant-Based: No eggs or dairy here, but still insanely rich and creamy thanks to coconut cream.
Make-Ahead Friendly: Prep it in advance and let it chill overnight—perfect for holiday entertaining stress relief.
Impresses Everyone: Vegan or not, friends and family always ask for seconds.

A round tart with a brown crust and a smooth, shiny dark chocolate filling sits on a white marbled surface lined with white paper. Three slices are cut and partly lifted with a spatula showing the thick layers of crust and creamy chocolate inside. The top edge of the tart is decorated with white star-shaped cookies, small gingerbread men with white icing, brown star anise pieces, fresh green rosemary sprigs, scattered shiny red pomegranate seeds, and small gold leaf pieces. Two glass bottles of milk are blurred in the background on the white marbled surface. A partially opened pomegranate on a wooden board is also visible. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Gingerbread Chocolate Tart, vegan holiday dessert, plant-based gingerbread tart, vegan Christmas dessert, chocolate gingerbread tart

Ingredients You’ll Need

Each ingredient plays a special role here, from the fragrant gingerbread spices in the crust to the luscious, rich chocolate filling. I always recommend using the best quality vegan butter and dark chocolate you can find because it truly makes a difference in taste and texture.

Flat lay of plain flour in a small mound, a block of vegan butter with a smooth creamy texture, a small white ceramic bowl filled with thick dark molasses, a small white bowl holding ground ginger powder, a small white bowl with ground cinnamon, a small white bowl containing allspice powder, a small white bowl with ground nutmeg, a tiny pile of coarse sea salt crystals, a few strands of bright orange zest, chunks of dark chocolate neatly arranged, a small white bowl filled with thick coconut cream, a small white bowl of pure maple syrup, a small white bowl with fresh pomegranate seeds, a small sprig of fresh rosemary, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Gingerbread Chocolate Tart, vegan holiday dessert, plant-based gingerbread tart, vegan Christmas dessert, chocolate gingerbread tart

Plain Flour: All-purpose flour works great; swap for gluten-free if needed to accommodate dietary needs.
Vegan Butter: Use block-style for easier handling; I love Violife for its creamy consistency.
Molasses: Adds deep, earthy sweetness and that classic gingerbread flavor—try not to substitute this fully.
Ground Ginger, Cinnamon, Allspice, Nutmeg: The warming spices that make the crust sing with holiday cheer.
Orange Zest (Optional): Adds a subtle brightness that lifts the heavier chocolate notes perfectly.
Dark Chocolate: Look for 70% cacao or higher, depending on how intense you like your chocolate.
Coconut Cream: This is what makes the filling luxuriously creamy—chill full-fat coconut milk and scoop the thick part off for best results.
Pure Maple Syrup: Natural sweetness that blends flawlessly into the chocolate ganache.
Vegan Gingerbread Cookies and Pomegranate Seeds (Toppings): To garnish and add texture, I love fresh cranberries or rosemary sprigs if pomegranate is unavailable.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Vegan Gingerbread Chocolate Tart Recipe is. Whether you want to jazz it up for the holidays or dial down the sweetness, it’s super easy to tweak to your taste.

Spiced Up: Add a pinch of cayenne or chili powder to the chocolate ganache for a warming kick—I tried this last Christmas, and it was a hit!
Nut-Free Version: Use a nut-free vegan butter and avoid any optional nut toppings to keep it allergy-friendly without sacrificing flavor.
Soft Filling: Using 170g of dark chocolate instead of 250g makes for a mousse-like filling that’s so dreamy and silky.
Quick Crust Method: Skip rolling by pressing dough directly into the pan; I do this when I’m short on time and it bakes up nicely, just a bit thicker.

How to Make Vegan Gingerbread Chocolate Tart Recipe

Step 1: Mix and Chill the Perfect Gingerbread Crust

This part always feels a little magical to me—the moment when flour, vegan butter, molasses, and spices come together into a dough that smells like the holidays. Toss everything into a food processor and pulse until it forms a loose ball. Then, wrap it up and pop it in the fridge for 30 minutes. This chilling step is key because it keeps the dough firm and easier to roll, which means your crust will be beautifully crisp, not crumbly or soggy.

Step 2: Roll Out and Pre-Bake the Crust

Once chilled, roll your dough out to about an inch larger than your tart tin. Handle it gently to avoid cracks, and press it carefully into the pan. I like to let the edges rise just a bit above the rim—gives a nice finished look! Don’t forget to prick the base with a fork so steam can escape. Parchment paper and baking beans help the crust keep its shape during pre-baking without puffing up. Bake for 12 minutes, remove beans, then bake another 10-12 minutes until golden and crisp.

Step 3: Whip Up the Silky Chocolate Ganache Filling

Chop your dark chocolate finely to help it melt smoothly. Heat the coconut cream just until simmering—watch closely so it doesn’t boil over! Pour the hot cream over the chocolate, then let it sit for 5 minutes. Whisk together until glossy and smooth before stirring in maple syrup, molasses, ginger, and a pinch of sea salt. Pour this heavenly ganache into your cooled tart shell and gently tap the tin a few times to settle the filling and release air bubbles.

Step 4: Chill and Garnish to Wow Your Guests

Let the tart cool for about 10 minutes at room temperature, then transfer it to the fridge to set for at least 4 hours, or overnight if you can wait that long. This step gives the ganache time to firm up perfectly. When you’re ready to serve, I adore topping mine with vegan gingerbread cookies and a sprinkle of pomegranate seeds for a pop of color and texture—plus a sprig of fresh rosemary if you have it. Such a showstopper!

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Pro Tips for Making Vegan Gingerbread Chocolate Tart Recipe

Don’t Skip Chilling the Dough: I learned this the hard way—room temp dough is too soft to handle and ruins crust texture.
Use a Sharp Knife for Cutting Chocolate: Finely chopped chocolate melts more evenly for a smoother ganache.
Baking Beans Are Your Best Friend: They keep the crust from bubbling up during baking, which helps you get that crisp edge every time.
Patience with Setting Time: Rushing the chill time can leave a runny filling, so give it at least 4 hours or overnight if possible.

How to Serve Vegan Gingerbread Chocolate Tart Recipe

A slice of rich, smooth dark chocolate tart with a crumbly golden crust at the bottom, topped with a gingerbread cookie shaped like a man with white icing details and a white star-shaped cookie also decorated with white icing. There are small red pomegranate seeds, a brown star anise, green rosemary sprigs, and tiny gold flakes scattered on top. The tart is placed on a white plate set on a white marbled surface. Some red juice spots are near the tart, and a piece of the tart is on a silver spoon close by. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Gingerbread Chocolate Tart, vegan holiday dessert, plant-based gingerbread tart, vegan Christmas dessert, chocolate gingerbread tart

Garnishes

I love using broken pieces of vegan gingerbread cookies right on top because they echo the crust’s flavors and add a crunchy texture that contrasts beautifully with the creamy ganache. Pomegranate seeds add a jewel-like pop and a fresh tartness that cuts through the sweetness. Rosemaries sprigs are optional but make the tart look stunning and add a subtle herbal aroma.

Side Dishes

This tart pairs wonderfully with a scoop of vegan vanilla ice cream or cashew cream for added richness. If you want something lighter, a cup of spiced chai or cinnamon-infused herbal tea really rounds out the holiday vibe.

Creative Ways to Present

For festive occasions, I like to serve this tart on a rustic wooden board with extra gingerbread cookies and a small bowl of fresh fruits like figs or clementines on the side. Wrapping individual slices in parchment paper tied with twine makes a charming edible gift too—people love receiving homemade treats!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. This tart keeps beautifully for up to 4 days, and honestly, it tastes even better the next day once all the flavors have melded. Just bring it to room temperature for 15 minutes before serving if it’s too firm.

Freezing

If you want to freeze it, slice the tart and wrap each piece tightly in plastic wrap and foil. I’ve found it holds up well in the freezer for up to 2 months. Just thaw it overnight in the fridge before enjoying.

Reheating

This tart is best served chilled or at room temperature, so reheating isn’t usually necessary. But if you want to warm it slightly, I recommend a gentle 10-second zap in the microwave to soften the ganache just enough without melting it completely.

FAQs

Can I make this Vegan Gingerbread Chocolate Tart Recipe gluten-free?

Absolutely! Just swap the plain flour for a gluten-free all-purpose blend that’s suitable for baking. The texture might be a little different but it still bakes up beautifully crisp and delicious.
What if I can’t find vegan butter?

You can substitute vegan butter with coconut oil but keep in mind it will add a subtle coconut flavor and might affect the dough’s firmness slightly. Just chill the dough well before rolling.
How do I store leftover tart?

Store leftovers covered in the fridge for up to 4 days. Bring slices to room temperature before serving for the best flavor and texture.
Can I prepare this tart ahead for a party?

Yes! In fact, it’s perfect for making a day ahead since it needs several hours to chill. Just prep completely, refrigerate overnight, and garnish before serving.

Final Thoughts

This Vegan Gingerbread Chocolate Tart Recipe holds a special place in my kitchen and heart—it’s that perfect holiday dessert that everyone, vegan or not, can enjoy without missing a thing. I remember the first time I shared it at a family gathering and how it disappeared in record time. Give it a try, and I promise you’ll find yourself reaching for that silky chocolate-gingerbread combo all winter long. Bake it for yourself, your loved ones, or that special party, and watch it become a new tradition.