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
