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Thumnbail Image Of Vegan Lebkuchen With Icing

Vegan Lebkuchen (Dairy-Free German Christmas Cookies)

Easy, cakey lebkuchen without eggs or dairy.

Course Dessert
Cuisine vegan
Keyword vegan lebkuchen
Prep Time 25 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Servings 18 cookies
Calories 202 kcal


  • 150 g Soft brown sugar (¾ cup)
  • 50 g Vegan block butter (3 tablespoons + 1 teaspoon)
  • 150 g Agave nectar (~7+½ Tablespoons)
  • 60 ml Soy milk (4 tablespoons)
  • 1 Teaspoon Vanilla extract
  • 220 g Plain flour (1+¾ cup)
  • 130 g Ground almonds (1+⅓ cup)
  • ½ Teaspoon Baking powder
  • 2 Tablespoons Cocoa powder
  • 2 Teaspoons Ground ginger
  • ½ Teaspoon Ground cinnamon
  • ¼ Teaspoon All spice (also known as mixed spice)
  • ¼ Teaspoon Ground nutmeg
  • 2 Tablespoons Candied mixed peel (sub for lemon and/or orange zest)

For the lemon glaze:

  • 180 g Icing sugar (1 cup + 3 tablespoons)
  • 2 Tablespoons Lemon juice
  • 1 Tablespoon Cold water


  1. In a large bowl, mix together the sugar, butter, agave nectar, vanilla extract and soy milk. It will look curdled once mixed but don't worry!

  2. Add the rest of the ingredients to the bowl, except the mixed peel. Mix well until it comes together. It will be a very sticky dough.

  3. Stir in the mixed peel then place the dough in the fridge for 30 minutes.

  4. In the meantime, preheat your oven to 170°C/340°F (or 150°C/300°F if you're using a fan or convection oven). Line a large tray with baking paper.

  5. After the 30 minutes are up, remove the dough from the fridge. Take around 2 tablespoons of dough at a time and roll into balls. Place the balls onto your lined baking tray and gently press them until they're around 1+½ inches thick. Don't flatten them too much or they'll be too crunchy after baking.

  6. Bake for 18-20 minutes, or until you can gently press on the tops of the cookies without them sinking. Leave them to cool completely on the tray.

For the glaze:

  1. Mix the icing sugar, lemon juice and water together to make a smooth, runny glaze.

  2. Dunk the cooled cookies into the glaze and let the excess drip off. Place them on a wire rack with baking paper underneath and let them sit at room temperature until the glaze has hardened.

Recipe Notes

  • If making lebkuchen hearts or stars, roll small pieces of dough at a time to around 1-inch thick. Do not try to roll the whole batch of dough out! Because the dough is so sticky, you'll need to do this on a heavily floured surface, and use a floured rolling pin and floured cutter. Do not add extra flour to the dough itself as this will spoil the soft, cakey texture.
  • Coat the lebkuchen in dark chocolate if you prefer a not-so-sweet cookie.
Nutrition Facts
Vegan Lebkuchen (Dairy-Free German Christmas Cookies)
Amount Per Serving (1 cookie)
Calories 202 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 38mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.