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caramel slices with gingerbread cookies on top on a grey surface.

Vegan Gingerbread Caramel Slice

Delicious vegan caramel slice with gingerbread as the base. All topped with chocolate and homemade vegan gingerbread cookies, this caramel slice recipe is a festive twist on classic millionaires shortbread. 
Course Dessert
Cuisine British
Diet Vegan, Vegetarian
Prep Time 20 minutes
Chilling Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings 16
Calories 254kcal



  • 1 ½ cups plain flour
  • 3.5 oz vegan butter
  • 2 tablespoons soft brown sugar
  • 2 tablespoons molasses
  • ¼ teaspoon sea salt
  • 2 teaspoons ground ginger
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground nutmeg





  • Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper.
  • In your food processor, combine all of the crust ingredients until they stick together to form a dough. Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times.
  • Bake for 14-15 minutes until slightly browned, then allow to cool to room temperature.


  • Add the sweetened condensed coconut milk, soft brown sugar, vegan butter, salt and vanilla to a saucepan and melt over a medium heat. Add the cornflour and continue to heat whilst stirring. Place your candy thermometer in the caramel and heat until it reaches 116°C (240°F). Remove from the heat and allow the caramel to cool slightly for 5 minutes.
  • Pour the caramel over the shortbread base and allow it to reach room temperature before transferring to the fridge for at least 2 hours (or overnight).
  • Make the vegan gingerbread cookies if using them.


  • For the coating melt the chocolate and butter over a double boiler. Stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer. Add the gingerbread cookies and crushed ginger nut biscuits on top of the chocolate before it sets.
  • Allow to set at room temperature for at least 15 minutes before slicing into servings.


  • Place in an air-tight container and refrigerate for up to a week. I recommend taking the caramel slices out of the fridge to come to room temperature for about an hour before serving them. Alternatively, you can freeze them in a sealed container and defrost them for an hour or two before serving. 


  • Nutritional information is based on caramel slice without gingerbread cookies or biscuits on top.
  • Sprinkle some pecans, peanuts, or almonds on top of the chocolate layer before it sets.
  • Why not turn them into white chocolate caramel slices with some homemade vegan white chocolate in place of regular chocolate.


Calories: 254kcal | Carbohydrates: 33g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 217mg | Potassium: 74mg | Fiber: 1g | Sugar: 20g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg