Vegan Gingerbread
This soft, moist, and delicious holiday vegan gingerbread recipe is perfect for breakfast or dessert!
Servings: 15 slices
Ingredients
- 2 cups flour (spelt, white, or gluten free all purpose)
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 2 tsp baking soda
- 1 tsp allspice
- 1/2 tsp salt
- 1 cup sugar or coconut sugar or xylitol
- 1 1/4 cup milk of choice
- 1/4 cup oil or additional milk of choice
- 1/4 cup ground flaxseed
- 2 tbsp apple cider vinegar or white vinegar
- 1/2 cup molasses
- optional 1/2 cup raisins
Instructions
- Preheat the oven to 350 F. Grease an 8x8 pan (or 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 25 minutes (or 45 minutes in a loaf pan) or until cooked through. Let cool. Taste and texture are even better the next day, so I highly recommend waiting if you can!View Nutrition Facts
Video
Notes
The recipe was adapted from my Healthy Banana Bread and this Sweet Potato Bread.
Nutrition
Serving: 1slice | Calories: 100kcal | Carbohydrates: 20.5g | Protein: 2.6g | Fat: 1.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 112mg | Potassium: 245mg | Fiber: 2.5g | Sugar: 6.2g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg