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Vegan Gingerbread

Soft, moist, and absolutely delicious vegan gingerbread. People are always shocked when I tell them it’s vegan… because it seriously does not taste healthy at all!

The Ultimate Vegan Gingerbread Recipe

Try this homemade gingerbread recipe the next time you have company.

People go crazy for it every time, and leftovers freeze well too.

The comforting holiday flavor and super-soft texture will remind you of a pastry you’d get from a fancy bakery… and yet it’s secretly GOOD for you at the same time!

Also Try This Vegan Lemon Bread

Soft Homemade Vegan Gingerbread Loaf

The gingerbread can even be completely oil free.

That’s actually the oil-free version in the photos… you honestly cannot tell at all.

And I say that as someone who doesn’t normally like oil-free baked goods.

While desserts without oil can so often be gummy or dry, the molasses in this recipe keeps the loaf deliciously moist and decadent even if you decide to skip the oil.

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The Best Oil Free Vegan Gingerbread

The gingerbread can be served unfrosted or topped with cream cheese, almond butter, or even coconut butter.

(I frosted the loaf in the pictures with the cream cheese icing from my spice cake recipe.)

Just one slice of this secretly healthy gingerbread supplies 10% of the RDA for iron and 9% for calcium, thanks to the addition of molasses, which also gives the recipe its classic gingerbread taste.

Gingerbread Hot Chocolate

**This recipe is also really great to serve with Vegan Hot Chocolate

 

The Ultimate Secretly Healthy Vegan Gingerbread Recipe

Also try this Healthy Banana Bread

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Vegan Gingerbread

This vegan gingerbread recipe is soft, moist, and completely delicious!
5/5 (9)
Total Time 1 hour
Yield 12 - 15 slices

Ingredients

  • 2 cups spelt, white, or gf ap flour
  • 1 tbsp each cinnamon and ginger
  • 2 tsp baking soda
  • 1 tsp allspice
  • 1/2 tsp salt
  • 1 cup sugar, unrefined if desired
  • 1 3/4 cup milk of choice
  • 1/4 cup oil OR additional milk
  • 1/4 cup ground flaxseed
  • 2 tbsp white or cider vinegar
  • 1/2 cup regular OR blackstrap molasses
  • optional 1/2 cup raisins

Instructions

  • Preheat oven to 350 F. Grease a 9x5 loaf pan. In a large bowl, combine all liquid ingredients and flax, and let sit at least 10 minutes. Whisk dry ingredients in a separate bowl, then stir all ingredients together until just evenly mixed. Spread into the pan. Bake 50 minutes – then do not open the door at all, but leave in the turned-off oven an additional 10 minutes. Let cool. Taste and texture are even better the next day, so I highly recommend waiting if you can!
    View Nutrition Facts

Notes

*For refined-sugar-free, try this Gingerbread Banana Bread.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

 

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5/5 (9)

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Published on December 12, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

40 Comments

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  1. Linda says

    I made this and it is yummy but it overflowed my pan so next time I won’t fill the pan so full. Thanks for all your wonderful recipes!

    • Karen B says

      I just attempted to make this myself. The batter overflowed over the top of the pan and made a huge mess in my oven. I didn’t even get to finish baking it and the batter is going into the garbage. Waste of time and ingredients and now I have to clean my oven – not impressed at all!

      • Jason Sanford says

        We haven’t ever had that issue and so are trying to figure out why/how that could have happened to yours! What size pan did you use?
        Jason

          • Michele says

            I just pulled mine from the oven and it came out perfect. (Well I haven’t tried it yet so can’t say how it tastes, but it looks good and didn’t spill over.)
            I was worried when I saw the review above, but thankfully mine worked. I came back on here to see if anyone in the comments ignored the advice to wait a day before eating it, because I don’t want to wait! ?

          • Jason Sanford says

            Hi Karen, I still would love to help troubleshoot. Obviously we want Katie’s recipes to work for everyone! What flour did you use? And did you let the flax mixture sit ten minutes before combining with the other ingredients? Hopefully I can help figure out what might have happened so it won’t happen again, to you or anyone else.
            Jason (media relations)

        • Karen B says

          Hmmmm….. I am starting to wonder if this happened because I had followed the original directions which did not state that the flax was supposed to be added to the wet ingredients. When I made it I added the flax to the bowl with all of the dry ingredients. I like Piccadilly was wondering if that was an error as I was mixing both sets of ingredients. And when I mixed the wet and dry together the batter was extremely thin rather than thick and spreadable. I would like to have success in making this bread as it does look delicious and I normally have good luck with recipes from this site.

          • Chocolate Covered Katie says

            Hi Karen, I am so sorry about the typo and feel awful that you made the recipe before it was discovered/corrected. Of course I never want there to be any errors in my recipes, but sometimes one will slip through. Please accept my apologies for the results you had and know how badly I feel 🙁

      • Karen B says

        Apology accepted Katie- we all make mistakes! And to be honest my oven probably needed a good cleaning anyways. LOL I will try to make the recipe again using the new directions and will hopefully have better luck with it. I see a few other people have made it too and it turned out well for them. Keep sharing your delicious recipes and I will keep making them. 🙂

    • Michele says

      I’m not Katie, and I haven’t tried it with this recipe, but I make muffins all the time from another one of Katie’s loaf recipes and it’s fine. You just need to change the baking time but other than that should be good to go.

  2. Melissa says

    This looks and sounds great! Just the other day, I was telling my mom how I was looking to bake something with gingerbread, ideally that would be healthy and this is definitely a recipe I plan to make soon! So simple and sounds great!

  3. Piccadilly says

    Is the flax meant to be added with the liquid ingredients? I see that’s it’s listed among them, but the written instructions don’t specify. Otherwise, I’m not too sure why the liquid would need to sit for 10 minutes?

    • Jason Sanford says

      Thank you so much for catching that. Yes, the flax should go in with the liquid ingredients. Katie just added that into the instructions. Sorry for the error!
      Jason (media relations)

  4. Jane says

    Hi There! I’d love to make this for Christmas. Just wondering what “gf ap flour” is??? I’m assuming it’s gluten free flour of some kind?

  5. Lucy says

    I made this bread, adding vanilla and a pinch of cloves to the recipe. It turned out great, not too sweet but plenty moist and light (and as specified by Katie, more so the next day). Don’t except to find the taste of your grandma’s gingerbread though. It tastes good but definitely différent from the sugar and butter heavy traditional gingerbread we used to make here in Quebec.

    I ate it plain for breakfast and, for dessert, I served it with cream to my guests last night. They loved it.

  6. Lindsay says

    Thought my loaf pan was standard size, but with batter dripped down into my oven I am realizing it is likely an 8×4 loaf pan rather than a 9×5.. The importance of using a big enough pan should be emphasized in the directions. Explains why my kitchen was smelling so wonderful earlier than i expected. However, even just in pulling off pieces cooked onto the outside of my pan, I can already say this tastes amazing!

  7. Stacy says

    Is the batter supposed to be really thick? Or really thin? I let the flaxseed sit with the liquid for over 10 minutes and my batter is super thin. I believe I also have an 8 x 4 pan and not a 9 x 5 so mine is about to overflow as well. What a bummer, hopefully it’s edible. Luckily I put a pan underneath my loaf because I read all of the reviews, so I won’t have a terrible mess on my hands.

    • Jason Sanford says

      Somewhere between thin and thick, if that makes sense? But yes, it definitely needs the 9×5 called for, because it makes a big loaf!

  8. Lauren says

    I’d really like to try this recipe. I know this is a vegan blog, but if I were to use eggs instead of the flax (or any other ingredient), what quantity would you recommend? Thank you in advance.

  9. Beverley Sykes says

    Unfortunately there is a typo for the milk, it says 1 3/4 cup, think it should be 3/4, as I followed the instructions to the letter and it just didn’t cook, & remained sticky after 1 1/2 hours. Otherwise it would have been delicious.

  10. Nora says

    I apologize if I’m missing something, but the nutrition information on this (and other recipes on the site) seems impossible.

    You say 15 slices x 100 calories = 1500 for the whole recipe. But a cup of flour has ~450 (spelt or white), so 2 cups is 900 calories. A cup of sugar is ~775 calories, so that brings us to 1675 already, and we haven’t even started counting the other ingredients, including molasses, which has tons of calories (and probably can’t be substituted for anything).

    Is my math off? I want to believe the nutrition info in your recipes but it seems implausible.

    Thanks!

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