I love gingerbread; I love the taste, the texture and its relationship to cooler days and Christmas. There are many recipes for Gingerbread on the internet and being vegan, I sought one that would suit my dietary preference but still provide the satisfaction typically found in non-vegan versions. Forks Over Knives (the makers of the movie which ultimately influenced me to transition to vegan) also has a cook book and some great recipes on line. I followed the directions exactly but should have reduced the baking time to 30 minutes as it was dry. Of course I had to add my twist to it (the caramel topping) because that is what I do. I was concerned that by itself it would be dry hence the topping. It is very dense and the topping did reduce the dryness. What I love about this recipe is its simplicity and that there is no oil in the recipe thanks to the applesauce.
3 cups whole-grain flour (I used Namaste Brand, a gluten free option)
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
1 cup maple syrup
½ cup applesauce
¾ cup molasses
2 tablespoons white vinegar
- Preheat the oven to 375ºF.
- Whisk the flour, baking powder, baking soda, ginger, cinnamon, allspice, nutmeg, cloves, and salt in a medium bowl.
- Combine the maple syrup, applesauce, molasses, and white vinegar in a second medium bowl.
- Bring a kettle of water to a boil. Once boiling, remove from heat. Add 1 cup hot water to the wet ingredients and stir.
- Slowly add the dry ingredients to the wet ingredients while mixing, but be careful to not over-mix. The mixture should be quite thin.
- Transfer the batter to a 9 x 13-inch glass pan. Bake for 30 minutes instead of 35
- Cool in the pan and let sit until caramel topping is ready.
1 cup of coconut sugar
¼ cup maple syrup
3 Tb. coconut oil
Mix ingredients in a small saucepan and over medium heat mix until it comes to a boil. Immediately reduce heat and simmer for about 20 minutes. Once sugar is no longer granular and mixture is thickened, pour over gingerbread in pan. Enjoy!
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!