Gingerbread (Vegan)

Today we’re going to make a lean gingerbread. For me, it’s a very festive cake. Why?

It smells of cinnamon and ginger and creates the kind of comfort that is so needed on winter days. When it’s cold, ginger baked goods always appear on my table!

This cake is easy to prepare and it’s fragrant, soft, juicy, and tasty. Its hypnotic aroma will entice even those who avoid sweets.

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It should be noted that molasses or sugar syrup play an important role in this recipe, but if that’s difficult to find, it can be replaced with maple syrup if you add a little more ginger and cloves.

This recipe will be so popular you’ll make it again and again. Happy holidays!

Ready? Set? Let’s go cooking!

We will need:

1/2 cup (1 cup – 250 ml) whole wheat flour

1/2 cup all-purpose flour

1/2 cup oat flour or oats ground to the consistency of flour

1/2 tsp. baking soda or 1 1/2 tsp baking powder (I use baking powder.)

1/2 tsp. cinnamon

1/4 tsp. dry ginger

1/4 tsp. ground cloves

A pinch of nutmeg

1/2 cup almond or any other milk

1 tsp. lemon juice

1/2 cup brown sugar

3 tbsp. vegetable oil + a bit to oil the baking dish

1-1.5 tbsp. molasses or maple syrup

1 tbsp. flaxseed meal

3 tbsp. pecans (optional)

5-6 pieces of dried apricots (optional)

Preheat the oven to 165C / 325F.

Process the oats in a food processor or blender to the consistency of flour if you do not have ready-made flour and mix with the other two kinds of flour. Then add the soda.

Sprinkle in the spices.

Mix together the milk, juice, molasses, sugar, seeds, and oil.

Pour the contents into the flour and blend it.

Chop the nuts and dried apricots and add to the main dough.

Coat the baking dish with coconut or vegetable oil and put in the dough.

Bake until done, about 30-35 minutes. The cake should rise. It is ready when a toothpick poked in the bread comes out clean.

Now you have fragrant and tasty morsel in front of you. I wish you all a wonderful and festive day!

Bon appétit!