Friday, December 12, 2014

E.J.'s Vegan Gingerbread Recipe

Okay, as you all know, this is a book blog, not a food blog.  But I'm a total vegan foodie, and this particular recipe was requested after bragging about how AMAZING baking this treat makes my house smell.  And, you know, it's vegan.  And organic.  So that makes it healthy, right?  *wink*

E.J.'s Vegan Gingerbread Recipe


3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon allspice
3/4 teaspoon cloves
2 teaspoons ground ginger

1 can pumpkin puree
1 cup vegetable oil
2/3 cups coconut milk
3/4 cup molasses
1 cup dark brown sugar*

How to:
  • Preheat oven to 350 degrees.
  • Whisk dry ingredients together in a large bowl.  
  • In separate bowl, whisk together wet ingredients.
  • Combine, mix well.
  • Grease two loaf pans with oil.  (I use glass Pyrex loaf pans.)
  • Pour batter into loaf pans and bake for 1 hour and 5 minutes.
  • Test with toothpick, remove from oven, and let cool.
  • Slide knife along edges, turn pans over, and remove breads.
  • Wrap with cling wrap and refrigerate for best texture.
  • Optional: Serve with coconut milk whipped cream or vanilla soy/rice cream.
Makes 2 loaves.

Voila!  Vegan Gingerbread...

E.J.'s easy vegan gingerbread recipe vegan holiday baking

This recipe is perfect for the holidays, and makes a great gift.  You can slap a bow on top of that shiny cling wrap, and DONE.  Enjoy a slice of gingerbread and a cup of tea, dear readers.  You have conquered Christmas.

Do you have a favorite vegan holiday treat you like to cook or bake?

Share your ideas in the comments!

1 comment:

  1. This gingerbread is AMAZING with coconut milk whipped cream, and this #vegan whipped cream is incredibly easy to make.

    Coconut Milk Whipped Cream Recipe

    Take one can of full-fat (not low fat) coconut milk and put it in the fridge to chill (overnight is best, but a few hours will work too).
    Put your mixing bowl in the fridge for a few minutes to chill.
    Take out your coconut milk and turn it upside down.
    Open can and drain watery liquid (this coconut water is great for you don't have to waste it!).
    Take mixing bowl out of fridge and scrape/upend coconut milk solids into bowl.
    Mix with mixer/beater, or whip my hand.
    Once whipped smooth, add 1 tsp of vanilla extract and 1tsp maple syrup (or sweetener of your choice).
    Whip again, and voila!
    Your guests will love this, and so will you!
    Happy holidays. xo E.J.