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 cookbook and some great recipes online. 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.
THIS VEGAN, OIL-FREE, GLUTEN-FREE GINGERBREAD IS MAGICAL
- 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
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup maple syrup
- 1/2 cup applesauce
- 3/4 cup molasses
- 2 tablespoons white vinegar
- 1 cup of coconut sugar
- 1/4 cup maple syrup
- 3 Tb. coconut oil
- 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.
- 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!