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*
- 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.
Voila! Vegan Gingerbread...
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.
**Note: Cane sugar is refined in a process using "bone char" or "natural charcoal" which is the sugar company's nice way of saying cow bones. Yes folks, COW BONES. Ewww... Maybe I should stick to discussing books, you know, so I don't ruin ALL THE FOODS for my readers.
SO if you wish your baked goods to be extra happy, totally vegan, and COW BONE FREE, you need to find brown sugar that is not made with bleached cane sugar...or make your own. If you have organic raw sugar and molasses, it's not too difficult. And just think of all the happy cows out there that get to keep their bones. Think of the cows, people! Is it creepy that I'm now picturing cows roaming the prairie without their bones? I mean, it's more like cow puddles oozing along the prairie. Not pretty.
Do you have a favorite vegan holiday treat you like to cook or bake?
Share your ideas in the comments!