Vegan Saint Nicholas Cookie Cake

The vegan Saint Nicholas cookie cake, also known as klaaskoeken, is a traditional European dessert typically served around Saint Nicholas Day. This sweet treat is a delightful combination of spices, nuts, and dried fruits, all wrapped up in a crunchy cookie-like exterior. With its rich flavors and satisfying texture, this cake is sure to become a holiday favorite. To make this delightful dessert, follow our simple and detailed recipe below.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup vegan butter, softened
• 2 large eggs, replaced by flax eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup chopped almonds
• 1 cup dried cranberries
• 1 tablespoon vanilla extract

Preparation

1. Step 1: Preheat the oven to 350F and line a baking sheet with parchment paper
2. Step 2: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt
3. Step 3: Add the softened vegan butter to the dry ingredients and mix until a crumbly dough forms
4. Step 4: In a small bowl, prepare the flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water, then let it sit for 5 minutes to thicken
5. Step 5: Add the flax eggs, chopped almonds, dried cranberries, and vanilla extract to the dough, mixing until a cohesive ball forms
6. Step 6: Divide the dough into 10 equal pieces and shape each piece into a round cookie-like shape
7. Step 7: Place the shaped cookies onto the prepared baking sheet, leaving about 1 inch of space between each cookie
8. Step 8: Bake the cookies in the preheated oven for 10 minutes, or until they are lightly golden brown
9. Step 9: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Chef’s Tip: To ensure the cookies retain their shape, make sure to chill the dough for at least 30 minutes before baking, and avoid overmixing the dough, as this can cause the cookies to spread too much during baking

Prep: PT25M | Cook: PT10M | Servings: 10 courques