Delicious Vegan Gevulde Speculaas: The Ultimate Spiced Almond Cookie Bars

Prepare to fall in love with these irresistible Vegan Gevulde Speculaas – a truly delicious and festive Dutch treat that combines richly spiced cookie dough with a sweet, fragrant almond paste filling. If you adore the warm flavors of spices and the comforting richness of almonds, then these decadent cookie bars are about to become your new favorite holiday tradition. Easy to make and unbelievably addictive, they’re perfect for Sinterklaas, Christmas, or any time you crave a touch of spiced, almondy magic.

These vegan gevulde speculaas are more than just a cookie; they’re a rich, satisfying experience. Every bite offers a delightful contrast between the soft, aromatic spiced dough and the sweet, marzipan-like almond paste at its heart. As someone who absolutely adores anything with almonds, I can confidently say these spiced cookies are a dream come true for any festive occasion.

What Exactly Is Gevulde Speculaas?

You might already be familiar with traditional speculaas cookies – those thin, crisp, gingerbread-like spiced biscuits often beautifully pressed into decorative shapes like windmills or figures. Gevulde Speculaas, however, is a different kind of delight. The name “Gevulde Speculaas” directly translates from Dutch as “filled” or “stuffed” speculaas, and it accurately describes this wonderfully unique pastry.

Unlike its crunchy counterpart, gevulde speculaas features a soft, tender dough, offering a texture that beautifully straddles the line between a dense cookie, a moist cake, and a comforting pie. The true magic lies in its luscious filling: a generous layer of sweet almond paste is nestled between two layers of this aromatic spiced dough before baking. Once baked and sliced into squares or bars, the combination of the warm, complex spices in the dough and the sweet, nutty almond paste creates a truly heavenly flavor profile that’s hard to resist.

Culturally, Gevulde Speculaas holds a special place in Dutch traditions, particularly during the festive season. They are traditionally baked and enjoyed for Sinterklaas (Saint Nicholas Day) on December 5th in the Netherlands. Beyond Sinterklaas, these delightful treats are also a fantastic addition to Christmas celebrations and make for a wonderful indulgence throughout the entire holiday period. And honestly, there’s no reason not to enjoy them year-round if the craving strikes!

Historically, gevulde speculaas recipes typically include animal products, with eggs often found in the almond paste and sometimes in the dough, alongside butter and milk. My carefully crafted vegan version completely bypasses these ingredients. You won’t need any complex egg replacers; instead, this recipe relies on readily available, basic pantry staples to achieve the same authentic, mouth-watering flavor and texture, making it accessible to everyone.

Why You’ll Adore This Vegan Gevulde Speculaas Recipe

There are countless reasons why this vegan version of the classic Dutch treat will become a staple in your kitchen, especially during the colder months:

• Unforgettable Flavor: The complex blend of traditional speculaas spices pairs perfectly with the rich, sweet almond paste. It’s a harmonious balance of warm, nutty, and subtly citrusy notes.
• Perfectly Soft Texture: Unlike crisp speculaas, this version is wonderfully soft, moist, and tender, offering a comforting bite that’s truly satisfying.
• Festive & Traditional: It brings the authentic taste of Dutch holidays right into your home, perfect for Sinterklaas, Christmas parties, or simply enjoying with a warm cup of coffee or tea.
• Easier Than You Think: Despite its impressive appearance, this recipe is surprisingly straightforward, requiring basic baking skills and accessible ingredients.
• Completely Plant-Based: Enjoy all the traditional flavors without any dairy or eggs, making it suitable for vegans and those with dietary restrictions.
• Great for Gifting: These beautiful squares make fantastic homemade gifts for friends, family, and neighbors during the holiday season.

What Do I Need To Make Vegan Gevulde Speculaas?

Crafting these delectable Vegan Gevulde Speculaas requires a few key ingredients, each playing a crucial role in achieving that authentic flavor and perfect texture. Here’s a detailed look at what you’ll need:

Vegan Butter

This is a critical component for the dough. Please, for the best possible results, use a high-quality vegan block butter or margarine, not the spreadable kind that comes in a tub. Spreadable margarines often have a higher water content, which can make your dough too soft and lead to tougher, less flaky cookies. Brands like Naturli Vegan Block or Flora Plant Butter are excellent choices and are what I highly recommend for their consistency and baking performance.

Plain Flour

Just regular plain (also known as all-purpose) flour is perfect for this recipe. It provides the necessary structure for the dough. While I haven’t personally experimented with gluten-free flours for this recipe, the specific texture of gevulde speculaas dough might be challenging to replicate without conventional flour. If you do try a gluten-free blend, look for one designed for baking cookies and use a binder like xanthan gum if not already included.

Non-Dairy Milk

Any unsweetened non-dairy milk will work beautifully in both the dough and the almond paste. I typically opt for soy milk due to its neutral flavor and creamy consistency, but almond milk, oat milk, or cashew milk would also be suitable. Avoid tinned coconut milk, as its strong flavor and high-fat content can alter the taste and texture significantly.

Sugar

You’ll need two types of sugar for this recipe. Light or dark brown sugar is used in the speculaas dough, contributing to its rich color, depth of flavor, and moistness. For the almond paste, caster or granulated sugar is ideal, as it dissolves easily and provides a clean sweetness that allows the almond flavor to shine. I strongly advise against substituting these with other types of sugar, as it could negatively impact the texture and taste.

Spices (Speculaaskruiden)

The heart of speculaas lies in its distinctive spice blend. Traditionally, a specific speculaas spice mix (known as “speculaaskruiden” in Dutch) is used. However, this blend can be difficult to find outside of the Netherlands or specialized stores. My recipe provides a blend of individual spices to perfectly mimic this traditional flavor profile, including cinnamon, ginger, cardamom, star anise, nutmeg, cloves, allspice, and coriander. Alternatively, you can use 1 ½ tablespoons of a readily available blend like pumpkin spice or mixed spice, though the flavor may vary slightly from the authentic speculaas taste.

Bicarbonate of Soda (Baking Soda)

A small amount of bicarbonate of soda, also known as baking soda, is included in the dough. This leavening agent helps the dough to rise slightly during baking, contributing to the soft, cake-like texture that is characteristic of gevulde speculaas.

Ground Almonds

The star of the filling! Ground almonds are essential for creating the rich, sweet almond paste. In the US, this ingredient is often referred to as almond flour. Ensure you’re using finely ground almonds for the smoothest paste.

Lemon Zest and Juice

A touch of fresh lemon zest and a hint of lemon juice are added to the almond paste. This might seem like a small addition, but it makes a significant difference, brightening the overall flavor and preventing the almond paste from tasting flat. It really helps the almond flavor to “pop.”

Almond Extract

To truly enhance the almond essence in the paste, I recommend adding a little almond extract. While optional, I find that without it, the almond paste doesn’t quite achieve that robust, aromatic almond flavor I crave. If you prefer, you can omit it or substitute with vanilla extract for a slightly different nuance.

Pinch of Salt

Though often overlooked, a pinch of salt in the dough is crucial for balancing the sweetness and enhancing all the wonderful spice flavors. It’s a small addition that makes a big impact on the overall taste profile.

How To Make Vegan Gevulde Speculaas: A Step-by-Step Guide

(Full measurements and detailed instructions can be found in the comprehensive recipe card at the bottom of this page)

Making these delightful vegan gevulde speculaas is a rewarding process. Follow these steps carefully to ensure a perfect batch every time:

Step 1: Prepare the Speculaas Dough

Begin by combining the softened vegan block butter with the brown sugar and non-dairy milk in a large mixing bowl. Using an electric mixer, whisk these ingredients together until they are well combined, light, and fluffy. This aeration is important for the dough’s final texture.

Next, whisk in the bicarbonate of soda (baking soda), all the individual speculaas spices (ground cinnamon, ginger, cardamom, star anise, nutmeg, cloves, allspice, and coriander), and a pinch of salt. Ensure these dry ingredients are evenly distributed throughout the wet mixture for consistent flavor.

Finally, add the plain (all-purpose) flour to the mixture. Switch to a spatula or wooden spoon and gently stir the ingredients until they just come together to form a soft, pliable dough. Be careful not to overmix, as this can develop the gluten too much, leading to tough cookies.

Gather the dough into a disc shape, wrap it tightly in plastic wrap or parchment paper, and refrigerate it for at least a couple of hours. This chilling period is crucial; it allows the dough to firm up, making it much easier to roll out and handle without sticking.

Step 2: Prepare the Almond Paste Filling

While the dough is chilling, prepare the flavorful almond paste. In a separate bowl, combine the ground almonds (almond flour), caster or granulated sugar, finely grated lemon zest, fresh lemon juice, unsweetened non-dairy milk, and almond extract. Stir everything together until you have a thick, cohesive paste. The consistency should be firm enough to spread but not crumbly.

Cover the almond paste and refrigerate it alongside the dough until you’re ready to assemble the gevulde speculaas. This helps the flavors meld and the paste to firm up slightly.

Step 3: Assemble the Gevulde Speculaas

Once both the dough and almond paste are sufficiently chilled, preheat your oven to 180°C/160°C fan/350°F/gas mark 4. Line a 20cm (8-inch) square cake tin with baking parchment, leaving an overhang on two sides to easily lift the baked bars later.

Divide the chilled speculaas dough into two pieces: one piece should be roughly two-thirds of the total dough, and the other one-third. On a lightly floured surface, roll out the larger piece of dough into a square large enough to line your 20cm tin, ensuring it extends most of the way up the sides. Carefully transfer this dough sheet into the prepared tin, pressing it gently into the corners and up the sides. Don’t worry if it tears a little; the dough is forgiving, and you can easily patch it up with your fingers.

Evenly spread the chilled almond paste over the dough base in the tin, ensuring it reaches all edges. Then, carefully fold any overhanging edges of the bottom dough layer over the almond paste filling to create a neat border.

Lightly brush the folded edges of the dough with a little non-dairy milk. Now, roll out the remaining one-third piece of dough into another 20cm square. Carefully place this top layer of dough over the almond paste, aligning it with the edges of the bottom layer. Gently press the edges together to seal the filling completely.

Brush the entire top surface of the dough with a final layer of non-dairy milk. This will give it a beautiful golden sheen when baked. For decoration, you can arrange blanched almonds on top; I like to place one in the center of where each square will be, creating an elegant pattern.

Step 4: Bake and Cool

Bake the gevulde speculaas in the preheated oven for 30-40 minutes, or until the top is beautifully golden brown and firm to the touch. The baking time can vary slightly depending on your oven, so keep an eye on it.

Once baked, remove the tin from the oven and let it cool in the tin for about 20 minutes. This allows the gevulde speculaas to set before you move it. After 20 minutes, carefully lift the entire slab out of the tin using the parchment paper overhang and transfer it to a wire rack to cool completely. It’s crucial to let it cool completely before slicing, as it will be much easier to cut neatly.

Once fully cold, use a sharp knife to slice the large slab into individual squares. Store them in an airtight container to maintain their freshness.

Top Tips for Perfect Vegan Gevulde Speculaas

Achieving bakery-quality Vegan Gevulde Speculaas is simple if you keep a few key tips in mind:

• Embrace Metric Measurements: As with all my baking recipes, I wholeheartedly recommend using metric measurements with a digital scale rather than cup conversions. Cups can be notoriously inaccurate, leading to inconsistent results. A digital scale ensures precision, better consistency, and often, a less messy baking experience!
• Don’t Overwork the Dough: After adding the flour, mix the dough just until it comes together and no dry streaks remain. Overworking the dough develops gluten excessively, which can result in tough, rather than tender, cookies. A light touch is key.
• Chill Time is Crucial: Do not skip the chilling steps for both the dough and the almond paste. Chilling the dough makes it much easier to roll out and prevents it from being too sticky or soft. Chilling the almond paste helps it firm up, making it easier to spread and ensuring it holds its shape during baking.
• Forgiving Dough: The speculaas dough is quite soft, but it’s also very forgiving. If it tears while you’re transferring it to the tin or pressing it into place, don’t panic! Simply press the torn edges back together with your fingers, and it will bake perfectly.
• Alternative Baking Vessel: If you don’t have a 20cm (8-inch) square tin, you can still make these delicious bars. The gevulde speculaas can be baked free-form on a baking sheet. Simply shape the bottom layer of dough and the almond paste into a square on parchment paper, then top with the second dough layer and seal the edges.
• How to Tell When It’s Baked: The gevulde speculaas is ready when the top is golden brown and springs back slightly when gently touched. Avoid over-baking, as this can dry out the dough.
• Patience with Cooling: Resist the urge to slice into your gevulde speculaas while it’s still warm. Cooling completely allows the dough and filling to set properly, resulting in clean, firm slices.

Serving Suggestions for Gevulde Speculaas

These vegan gevulde speculaas bars are wonderful on their own, but here are a few ideas to elevate your enjoyment:

• With a Hot Drink: Pair a square of gevulde speculaas with a steaming mug of coffee, a cup of strong black tea, or a creamy plant-based hot chocolate for the ultimate cozy treat.
• Dessert Platter: Cut them into smaller bites and arrange them as part of a festive dessert platter alongside other vegan cookies and fruit.
• Whipped Cream Topping: A dollop of vegan whipped cream (coconut or soy-based) adds a touch of indulgence.
• Gift Giving: Wrap individual squares or small batches in pretty parchment paper and ribbon for a thoughtful homemade gift during the holidays.

Frequently Asked Questions (FAQs)

Can I make Gevulde Speculaas gluten-free?

I have not tested this recipe with gluten-free flour. The texture of speculaas dough is quite unique, and achieving the same soft, pliable consistency with a gluten-free blend can be challenging. If you decide to try, I recommend using a high-quality all-purpose gluten-free flour blend that contains xanthan gum, specifically designed for baking.

Can I use a pre-made spice mix?

Yes, if you can find speculaaskruiden (Dutch speculaas spice mix), you can use 1 ½ Tablespoons of that instead of the individual spices listed. Alternatively, 1 ½ Tablespoons of pumpkin spice or mixed spice can be used as a convenient substitute, though the flavor profile might differ slightly from the authentic speculaas blend.

How long does Vegan Gevulde Speculaas last?

When stored in an airtight container at room temperature, your baked gevulde speculaas will remain fresh and delicious for 4-5 days. For longer storage, see the freezing instructions below.

Can I freeze Gevulde Speculaas?

Absolutely! Gevulde speculaas freezes wonderfully. Once completely cooled, slice the bars and place them in an airtight freezer-safe container or freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2-3 months. Thaw at room temperature or gently warm in the oven for a freshly baked taste.

What if my dough is too sticky or too dry?

If your dough is too sticky after chilling, you can add a tiny bit more flour (a tablespoon at a time) while kneading it briefly on a lightly floured surface. If it’s too dry, add a few drops of non-dairy milk until it reaches a soft, pliable consistency. Remember, humidity and variations in flour can affect dough consistency, so minor adjustments are sometimes necessary.

More Vegan Christmas Cookie Recipes:

• Vegan lebkuchen
• Vegan vanillekipferl
• Vegan chocolate pistachio biscotti
• Vegan gingerbread biscotti
• Vegan biscotti with almonds and cranberries
• Vegan chocolate orange shortbread
• Vegan cranberry orange shortbread
• Vegan pecan snowball cookies
• Vegan nussecken
• Vegan linzer cookies
• Vegan shortbread fingers
• Vegan gingerbread cookies

I hope you thoroughly enjoy baking and savoring these wonderful Vegan Gevulde Speculaas! They are truly a highlight of the festive season and a joy to share with loved ones. Their unique blend of warming spices and sweet almond filling makes them an unforgettable treat that you’ll want to revisit year after year.

If you tried this recipe, I’d love to hear how it went! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your feedback is greatly appreciated!

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