Vegan oil-free gingerbread loaf
Gingerbread is free of eggs and butter and from soy, refined sugar, oil, and gluten.
You can’t tell that this is the oil-free version.
Even though I usually wouldn’t say I like baked goods without oil, I find this a great alternative.
Desserts without oil are often gummy and dry. However, the molasses used in this recipe will keep the loaf moist.
Vegan gingerbread ingredients
Flour, cinnamon, ginger, allspice, and salt are required. Also, you will need white or apple vinegar, sugar, plant-based milk, flaxseeds, baking soda, and molasses.
If you love raisins like me, add half a cup to the dry ingredients in the gingerbread batter.
This recipe can be made with white flour or gluten-free all-purpose flour. The formula also works with oat flour, but the result is denser.
I haven’t tried this recipe with coconut flour, whole wheat flour, or any other type of flour that is not listed. Therefore, I cannot recommend these substitutes.
What kind of molasses is it
Blackstrap Molasses is the molasses I prefer because of its many health benefits. It’s high in calcium and iron. I also use it in my Bra Muffins.
You can use regular dark or light molasses if you cannot find blackstrap or prefer a sweeter taste.
If you substitute pure maple syrup or agave for the molasses in this recipe, it may produce a delicious spice cake but will lose its classic gingerbread flavor. This recipe is not suitable for substituting molasses.
Serve gingerbread plain or with almond butter or Coconut Butter. You can also top it with powdered sugar, strawberries, vanilla frosting, or Vegan Cream Cheese.
The dairy-free cream cheese icing from my Vegan Cinnamon Rolls post was used to frost the vegan gingerbread loaves in the photos.
One slice of this healthy Gingerbread contains 10% of your RDA of iron and 9% of calcium. This is thanks to adding blackstrap, which gives it its gingerbread-like taste.
How to make vegan Gingerbread
Preheat your oven to 350 degrees Fahrenheit and grease a nine by 5-inch loaf pan or an 8-inch square baking dish.
Combine the oil, vinegar, flax meal, and milk in a large bowl. This mixture should sit for at least 10 minutes (or overnight in the refrigerator).
Whisk dry ingredients in a separate or the same bowl. Mix everything until it is evenly combined. Spread the mixture into the pan.
Bake in the center of the oven for 25 minutes in a rectangular pan or 1 hour in a bread pan or until done. Insert a toothpick in the middle of the loaf to test if the bread is done. The toothpick should be mostly clean.
Allow to cool and then cut or frost as desired. If you can wait, the taste and texture will be even better.
2 cups white, spelled or GF AP, or gluten-free AP flour
Cinnamon and ginger, 1 tbsp.
2 tsp baking soda
Allspice, 1 tsp
Half a teaspoon of salt
1 cup sugar unrefined, if desired
Milk of Choice, 1 3/4 cups
Add 1/4 cup milk OR oil
Ground flaxseed 1/4 cup
Use two tablespoons of white or cider vinegar
Half a cup of regular or blackstrap molasses
Add 1/2 cup raisins
Preheat oven to 350 F. Grease an 8×8 pan or a 9×5 loaves pan. Combine all liquid ingredients with flax in a large mixing bowl and allow to sit for at least 10 min. Whisk the dry ingredients in a separate bowl, then combine them until they are evenly combined. Spread the mixture into the pan. Bake for 25 minutes or 1 hour using a loaf pan until the mixture is cooked. Let cool. The next day’s taste and texture is even better, so wait if you can.