This moist and perfectly spiced vegan gingerbread is a delightful holiday favorite. It combines warm flavors of ginger, cinnamon, and molasses to create a festive treat that’s plant-based and irresistibly delicious. Perfect for cozy winter days or holiday gatherings, this gingerbread is sure to be a hit with everyone.
Why You’ll Love This Recipe
It’s completely plant-based without sacrificing taste or texture.
The spices bring a warm and comforting flavor, perfect for the holiday season.
Simple ingredients make it easy to whip up with pantry staples.
It’s versatile—enjoy it plain, dusted with powdered sugar, or topped with vegan whipped cream.
Moist and tender, it’s ideal for dessert or even as a snack with a warm cup of tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup unsweetened almond milk (or any plant-based milk)
1 teaspoon apple cider vinegar
1/2 cup molasses
1/3 cup brown sugar, packed
1/4 cup coconut oil, melted (or any neutral oil)
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper.
In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt.
In another bowl, combine the molasses, brown sugar, melted coconut oil, vanilla extract, and the prepared vegan buttermilk. Stir until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the gingerbread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve dusted with powdered sugar or topped with vegan whipped cream for a festive touch.
Servings and Timing
Servings: 9 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories per serving: 180 kcal
Variations
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Extra Spices: Add a pinch of nutmeg for an even richer flavor.
Sugar Alternative: Use coconut sugar instead of brown sugar for a deeper, caramel-like sweetness.
Frosting Idea: Spread a layer of vegan cream cheese frosting on top for an indulgent twist.
Cupcake Version: Bake the batter in a muffin tin to make individual gingerbread cupcakes.
Storage/Reheating
Storage: Store the gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and store them in a freezer-safe container for up to 2 months.
Reheating: Warm slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for about 5 minutes.
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FAQs
How do I make this recipe gluten-free?
Simply replace the all-purpose flour with a gluten-free 1:1 baking flour. Ensure the other ingredients, like baking powder and spices, are certified gluten-free.
Can I use a different plant-based milk?
Yes, any plant-based milk, such as soy, oat, or cashew milk, works well in this recipe.
What can I use instead of coconut oil?
You can use any neutral oil, such as vegetable oil or light olive oil. Applesauce also works as a low-fat alternative.
Can I make this gingerbread ahead of time?
Absolutely! Prepare it a day in advance and store it at room temperature or in the fridge. The flavors often deepen and become even better the next day.
Is this recipe suitable for freezing?
Yes, this gingerbread freezes beautifully. Wrap slices individually and freeze for up to 2 months.
Conclusion
This vegan gingerbread is a holiday must-have, offering warm spices, moist texture, and plant-based goodness in every bite. Whether you enjoy it plain or with festive toppings, it’s a treat that’s easy to love. Perfect for sharing during the holidays or savoring with a warm drink, this recipe is bound to become a favorite in your kitchen. Give it a try and enjoy the magic of the season.
📖 Recipe:
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Vegan Gingerbread
- Total Time: 50 minutes
- Yield: 9 slices
- Diet: Vegan
Description
Moist and perfectly spiced, this vegan gingerbread is a holiday favorite. Made with warm flavors of ginger, cinnamon, and molasses, it’s plant-based, easy to prepare, and perfect for festive gatherings. Enjoy it plain, dusted with powdered sugar, or topped with vegan whipped cream.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsweetened almond milk (or any plant-based milk)
1 teaspoon apple cider vinegar
1/2 cup molasses
1/3 cup brown sugar, packed
1/4 cup coconut oil, melted (or any neutral oil)
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- Combine almond milk and apple cider vinegar in a small bowl. Let sit for 5 minutes to make vegan buttermilk.
- In a large bowl, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt.
- In another bowl, mix molasses, brown sugar, melted coconut oil, vanilla extract, and the prepared vegan buttermilk until smooth.
- Gradually add wet ingredients to dry ingredients, stirring gently until just combined. Avoid overmixing.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve dusted with powdered sugar or with vegan whipped cream.
Notes
For gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Coconut sugar can replace brown sugar for a deeper sweetness.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 slices
- Calories: 180 kcal
