The Best Vegan Gingerbread

This gingerbread is so good, and a perfect, if not even better alternative to the traditional gingerbread we’re all used to.

(Don't quote me on that..)

This was one of my first baking experiments, and after several tests, I think I cracked it!

I'm not vegan, and I enjoy baking with eggs and all of that good stuff! On the other hand, this gingerbread recipe is such a good substitute to the traditional one that I always fall back on it. Don't get me wrong, I still love ALL gingerbread.

Usually, gingerbread contains eggs, butter and refined sugars. In this recipe, the coconut oil works in place of the butter, bicarbonate soda acts as a raising agent, so eggs aren’t necessary, and coconut sugar substitutes caster sugar.

I used regular icing sugar for my icing, so technically this isn't completely free of refined sugar. If you prefer gingerbread that are completely free of these sugars, then you could experiment with things such as xylitol.

Ingredients:

175g brown rice or buckwheat flour + extra for rolling

80g coconut sugar

1 ½ tsp ground ginger

1 tsp ground cinnamon

1tsp bicarbonate of soda

2 tbsp almond milk (or your favourite)

75g coconut oil

4 tbsp maple syrup (or honey, if you're not vegan)

Icing sugar

Water

Equipment:

Large bowl

Kitchen Scales

Sieve

Food Processor (optional)

Whisk

Cookie Cutters

Baking Paper

Method:

Sieve all dry ingredients in a large bowl and mix together. Pop them into a food processor (if you don’t have one, you’ll just need to work a little harder with the coconut oil later). Next, measure out and add all wet ingredients into food processor. pulse until the texture becomes similar to that of breadcrumbs.

Pour the ingredients back into your bowl, and kneed together with your hands, until the dough forms one ball. If it’s too dry, add a little more of the almond milk but be careful not to make it too sticky. Cover in cling film and leave to cool for at least one hour in the fridge.

Preheat oven to 180°C and line tray with baking paper. Take out dough and leave to soften for a few minutes before placing onto a floured surface. Dust a little flour on the rolling pin too, and roll out to around 3mm thickness.

Cut out the gingerbread shapes with cookie cutters, and place on tray with a little bit of space between each to allow gingerbread to rise. There should be enough dough for around 20 pieces, depending on the size of your cutters.

Bake for 8 minutes.

Leave baked gingerbread to cool before piping icing.

I mixed icing sugar with water until the consistency was ready for piping.

Happy baking!

Emily