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Vegan Gingerbread

In the holiday spirit, our November/December 2009 Ask a Chef participant, Native Foods’ founder Tanya Petrovna, shared this recipe with us. It’s yummy and moist out of the pan, or Petrovna suggests serving it with a dollop of vegan cream cheese frosting livened up with a bit of citrus. Check out Petrovna’s Dream Cheese Frosting in The Native Foods Restaurant Cookbook (nativefoods.com/extras/goods).

Ingredients: 

Ingredients: 

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2½ cups unbleached flour, plus more for dusting pan
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1½ tsp. baking soda
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1¼ tsp. ground ginger
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1 tsp. ground cinnamon
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½ tsp. ground allspice
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½ tsp. salt
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¼ tsp. ground cloves
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½ cup nonhydrogenized vegetable shortening
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½ cup light or dark brown sugar
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2 Tbs. grated lemon zest
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1 cup molasses
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2 tsp. apple cider vinegar

Instructions: 

1. Preheat oven to 350°F. Rub 9-inch square baking pan with vegetable oil, and dust with flour. Sift together flour, baking soda, ginger, cinnamon, allspice, salt, and cloves in large bowl.

2. Beat shortening with electric mixer until smooth. Gradually incorporate brown sugar and lemon zest, and beat until light and fluffy. Gradually add flour mixture, and beat until smooth.

3. Combine molasses and vinegar in bowl or 4-cup heatproof measuring cup. Stir 1 cup boiling water into molasses mixture. Gradually stir molasses mixture into batter.

4. Pour batter into prepared pan. Bake 30 to 35 minutes, or until gingerbread begins to pull away from sides of pan and toothpick inserted in center comes out clean. Cool.

Nutrition Information: 

Calories: 
222
Protein: 
2 g
Total Fat: 
7 g
Saturated Fat: 
3 g
Carbohydrates: 
37 g
Cholesterol: 
0 mg
Sodium: 
201 mg
Fiber: 
1 g
Sugar: 
18 g
Yield: 
Serves 16

Comments on this Recipe

Is this supposed to be made with blackstrap molasses or regular molasses (not sure what those even are anymore)? I've been thinking about gingerbread lately, so this comes at the right time.

I think they are referring to blackstrap molasses because it has more vitamins/minerals. It's usually unsulphered blackstrap molasses you're looking for...hope this helps!

Hi everyone. This recipe reminds me of Greek cookies Melomakarona. You could use Orange zest in place of the lemon zest plus orange juice used proportionately. And instead of the Cider vinegar, 1/2 teaspoon baking soda and 1/2 baking powder.

Blackstrap molasses definitely has more minerals etc. BUT the flavor is VERY strong and sometimes over-powering. Using a lighter molasses (like Mother's in the regular grocery store) still gives a boost of iron etc. but is more palatable to many people. Of course, some people love the strong flavor of blackstrap--we do, and use it in coffee etc.

Is the vegan gingerbread strong enough to be used for the structural portions of a gingerbread house?

Carlos, no, this is gingerbread as in the soft bread. If you're looking for gingerbread house - look up a gingerbread cookie recipe. There's an eggless one on allrecipes that is pretty good - just sub vegan butter. :)

This is really good! I improvised a vegan cream cheese frosting and it's such a treat! Thank you for this recipe!!

how long do you think this will store in the fridge?

This was great! Thanks for the recipe.

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