Luscious Vegan Gingerbread Recipes

VEGAN GINGERBREAD LOAF

Steps:

• In a small bowl, mix ground flaxseed with water. Set aside.
• In a large bowl, whisk all the dry ingredients until well-combined (no clumps of spices remaining).
• In a medium-sized microwave-safe bowl, melt vegan butter (20-30 second intervals). Once melted, whisk in molasses until well combined.
• Next, whisk the remaining wet ingredients into the butter-molasses mix.
• Whisk until as smooth as possible.
• Pour your liquid ingredients into the dry ingredients.
• Use a large spoon to stir the batter until it's just combined. Stop stirring as soon as there are no clumps of dry ingredients visible; don't overmix.
• Preheat the oven to 350 °F.
• Grease a loaf pan with vegan butter or oil spray.
• Pour the batter into your loaf pan and spread it into an even layer.
• Bake for 45 minutes, or until a toothpick inserted into the center of your loaf comes out clean.
• Let the loaf cool for a few minutes once out of your oven, then carefully transfer onto a cooling rack or serving board.
• Make sure your loaf is cooled completely before glazing.
• To prepare the glaze, mix icing sugar with liquid of your choice. Stir until the glaze is smooth.
• Drizzle or spread over the cooled gingerbread loaf.
• Slice and serve!

EASY VEGAN GINGERBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
• Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
• Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
• Bake in the preheated oven until lightly golden, 8 to 10 minutes.

LUSCIOUS VEGAN GINGERBREAD

Steps:

• Heat the oven to 170°C/150°C Fan/325°F. Line a 23cm / 9-in square tin with a sheet of baking parchment, so that it covers the bottom and comes up the sides of the tin. Leave something heavy on it to keep it down while you melt everything together. Measure the oil in a jug, and pour it into a fairly wide, heavy-based saucepan; I use one of 22cm / 9in diameter. Measure the syrup and treacle using the oily jug, as this will stop them sticking and help them pour out easily into the saucepan. Tip the sugar into the pan, and chop the prunes finely before adding them. Peel the ginger with the tip of a teaspoon and grate it finely into the pan. Sprinkle in the spices and salt and warm over gentle heat, whisking to combine. But don't whisk too much: you do not want to get a lot of air in the mixture. Once everything's melted and mixed, take the pan off the heat; it should be warm at this stage, rather than boiling hot. Add the oat milk, whisking gently to make sure it's incorporated. Whisk in the flour in 3 or 4 batches, getting rid of any lumps patiently as you go. This will take a few minutes; the only lumps you should see are the little bits of prune, although they will melt into the gingerbread as it bakes. Dissolve the bicarb in the warm water in a bigger cup than you think it needs, then add the vinegar and quickly whisk the fizzing mixture into the pan. Pour the gingerbread batter into the lined tin carefully and bake for 50-55 minutes, though start checking at 45. It may look cooked at 45 minutes, but as it's so damp, a cake tester won't help enormously - you'd expect some crumbs to stick to it - so take it out of the oven and touch the top quickly; if cooked, it should bounce back a bit under your fingers. Leave to cool in its tin on a rack, although I'm afraid I'm going to caution you against eating it the minute it's cold. To taste this at its best, wrap the tin first in baking parchment and then in foil, and leave for a day or two before cutting into it.