If you like pop-tarts, you will love my Homemade Vegan Gingerbread Pop-Tarts. Made 100% from scratch, vegan and easy to make. They’re sweet, soft and shaped as gingerbread houses with a warming spiced filling, perfect for a Christmas baking session.
Vegan Gingerbread Pop Tarts
My absolute favourite pop tart flavour reinvented in this delicious gingerbread treat! Buttery shortcrust pastry is baked with a layer of spiced gingerbread sugar in the center. It smells just like a freshly baked gingerbread cookies, but tastes 100x better! Inspired by the classic pop tart, this treat has two layers of shortcrust pastry with a ginger sugar topped with vanilla icing for the ‘snow’. Pop on some christmas music, get your cozy jumper on and make a batch of these Christmassy treats to get you in the festive spirit.
Looking for more Christmas recipes, check out my AMAZING collection of the BEST Vegan bakes here.
How to make gingerbread pop tarts
When developing the recipe for the shortcrust, I was very drawn to having a gingerbread cookie flavour. I used a mixture of a few ground spices – ground nutmeg, ground cinnamon and of course ground ginger. By adding the classic spices along with the flour and butter, you’re left with a delicious pastry which melts in your mouth and has a gorgeous light spice.
Another ingredient I used to boost the richness of these pastries is light brown sugar flour. By swapping out regular caster sugar / fine white sugar and adding in a darker sugar, it gives more of a caramelised flavour and chewy texture.
To give the pastries the ultimate festive finish, they’re decorated with a simple 2 ingredient icing. This is piped over the gingerbread ‘house’ to replicate snow. It looks awesome! It’s an optional step as the pastries are delicious as they are but the added sweetness paired with the buttery pastry and spiced filling is absolutely scrumptious!
Ingredients you’ll need:
You are going to LOVE this recipe. Not only is it super simple to make and decorate, but you only need a handful of ingredients, most of which you may already have in your kitchen cupboard / pantry. If not, don’t worry.. I’ve listed them below so make sure to jot them down on your shopping list for your next grocery shop! Remember, you can find the fill written recipe, method and ingredient list in the recipe card at the bottom of this page.
- Plain / all purpose flour – You can use gluten-free.
- Ground spices : A mixture of ground cinnamon, ground nutmeg and ground ginger make the flavour of the gingerbread.
- Caster sugar: A fine white sugar.
- Light brown sugar.
- Dairy-free butter: Use dairy-free block butter which is chilled.
- Ice-water: A few ice cubes in a bowl mixed with plain water. This makes a simple ice water which is added to create the shortcrust pastry dough.
- Maple syrup: Alternatively use black treacle.
- Icing sugar: Be sure to sieve it before use to remove any clumps.
- Dairy-free milk: You can use any dairy-free milk for this recipe including soya, almond or oat.
Vegan Gingerbread Pop Tart Tips!
- Properly measure the flour – I say this in every recipe, and for good reason. It’s the number one reason why most recipes fail, especially for cakes and cookies. If there is too much flour, the pastry will turn out crumbly and dry. My number 1 tip is to measure the flour with a set of kitchen / food scales.
- Chilled butter – Before you start, make sure your butter is cold / chilled. This will help maintain the cool temperature of the pastry, which will help with baking. If you use butter which is softened or soft, it will be too moist to make the pastry and you’ll have to add in more flour resulting in a super dry pop tart.
- Mixing – After adding the flour, gently mix together the dough. Over mixing will create a tough pastry. Be careful not to handle it too much too, has the heat from you hands can melt the butter.
- Use cookie cutters – To get the perfect house shapes for the gingerbread pop tarts, use cookie cutters for best results. Alternatively, you can use a simple house stencil and cut out the shape by hand using a knife.