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.
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!