We used to buy gingerbread more often in the run-up to Christmas. If you live vegan you often deal even more intensively with the ingredients and ask yourself whether everything really has to be in there.
Although you can now buy a lot of vegan gingerbread in the supermarket, we don’t want to withhold this delicious recipe for our vegan gingerbread from you!
Just give it a try and adapt it to your taste and you can enjoy your perfect gingerbread whenever you feel like it! -By the way, a nice souvenir for Christmas!
- 200 g spelled flour
- 100 g sugar
- 1 tsp baking soda
- 1 tbsp gingerbread spice
- 1 pinch of ground vanilla
- 2 tbsp cocoa
- 50 g orange peel
- 50 g Medjool dates (pitted)
- 60 ml rapeseed oil
- 110 ml maple syrup
- 150 g vegan creme fraiche
- 90 ml plant drink
- 120 g nuts (in our recipe we used 40g almonds, walnuts and pecans each)
- 100 g chocolate
- Preheat the oven to 180 ° C.
- Mix the flour, sugar, baking soda, gingerbread spice, vanilla and cocoa in a bowl.
- Puree the orange peel, dates, plantbased milk and rapeseed oil with a mixer to a smooth mass.
- Mix the date mass with maple syrup and creme fraiche and add to the flour mixture.
- Chop the nuts into large pieces and fold into the batter.
- Grease the loaf pan and dust with flour. Pour in the batter and bake on the middle rack for 40-45 minutes. Use a wooden stick to test whether the gingerbread is ready and, after removing it from the baking pan, let it cool on a wire rack.
- When the cake has cooled completely, melt the chocolate over boiling water and pour it onto the cake.