Vegan Gingerbread
This vegan gingerbread is wonderfully spiced and has a soft, chewy texture that makes me feel all warm inside, especially during the colder months.
Gingerbread has always held a special place in my heart.
I remember the cozy afternoons spent baking with my family, filling the house with that sweet, spicy aroma.
This vegan version captures all those nostalgic flavors while being kind to our planet.
It’s a simple yet heartwarming treat that I love sharing with friends and family during the holidays.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using maple syrup as a natural sweetener; it adds a unique flavor that pairs beautifully with the spices. If you want to experiment, feel free to substitute half of the flour with whole wheat flour for a more wholesome option!
Tips & Notes
- •I like to keep my gingerbread in a glass container to keep it moist and fresh for days.
- •For an extra kick, sometimes I add a bit of ground cloves or even a splash of orange juice to the batter.
Recipe Variations
- •If I’m feeling fancy, I’ll add chopped walnuts or pecans for a bit of crunch.
- •You can also frost it with a vegan cream cheese frosting for an extra special treat.
Storage & Freezing
Store any leftovers in an airtight container at room temperature for up to a week, or in the fridge for longer freshness. You can also freeze it for up to three months—just make sure it’s well wrapped!
Frequently Asked Questions
Can I use a different sweetener?
Absolutely! You can swap the maple syrup for agave nectar or even coconut sugar, but it may change the texture slightly.
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This vegan gingerbread is wonderfully spiced and has a soft, chewy texture that makes me feel all warm inside, especially during the colder months.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, and salt until well combined.
- 3
In another bowl, mix together the brown sugar, maple syrup, applesauce, melted coconut oil, plant-based almond milk, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- 5
Spread the batter evenly in the prepared baking pan and smooth the top with a spatula.
- 6
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Once baked, let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- 8
Once cooled, slice into squares and enjoy your delicious, homemade vegan gingerbread!
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