Chocolate and gingerbread. Delicious on their own, but when paired together in this vegan gingerbread – a true holiday treat!
For many years I made chocolate-ginger-almond-cranberry bark for Christmas gifts, and later I began a new tradition making Chocolate Gingery Cookies (from LTEV). With those goodies in mind, I created this new whole-foods Chocolate Gem Vegan Gingerbread!
This vegan gingerbread is delicious without the addition of the chocolate. So, if you are a gingerbread purist, the chocolate can certainly be omitted.
I sometimes make it without the chocolate myself. Shocking, yes… but true! Or, try substituting currants or raisins for the chocolate chips. If you do use the dried fruit in the loaf, I’d recommend not adding the crystallized ginger topping. The crystallized ginger is balanced with dark chocolate chips, with the raisins it’s too much.
This whole-foods vegan gingerbread is moist and flavorful thanks to the addition of almond meal. It’s also not too ‘spicy’ for young palates. My girls don’t enjoy crystallized ginger, so I often omit it or add to just a portion of the loaf. If you enjoy more ginger kick, use the full 1 1/2 teaspoon of dried ginger in the loaf, along with the crystallized ginger for the topping.
With the holidays almost here, you can add this vegan gingerbread to your menu as a brunch/tea treat. Or, if you pair with a vanilla non-dairy ice cream, it can be transformed into dessert!
Enjoy, guys. Do share any feedback in the comments, as well as sharing any of your favorite chocolate-ginger combinations.
(p.s. I announced my new book on facebook this week, if you missed it, link through. You can count on a more detailed post about the book right here, in the new year.)
x Dreena
Chocolate Gem Vegan Gingerbread
Ingredients
- 1 cups whole-grain spelt flour
- 1 cup + 1 tbsp oat flour or 1 cup more spelt flour; but I prefer spelt/oat combo
- 1/3 cup almond meal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 tsp cinnamon
- 1 – 1 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/2 tbsp blackstrap molasses
- 1/2 cup unsweetened organic applesauce
- 1/2 cup pure maple syrup
- 1/2 cup plain non-dairy milk
- 1 tsp pure vanilla extract
- options: 1/4 cup mini chocolate chips or currants/raisins
- optional toppings: 2 tbsp finely chopped crystallized ginger omit if using raisins OR 1-2 tbsp coconut sugar mixed with 1/2 tsp cinnamon OR 2 tbsp chocolate chips
Instructions
- Preheat oven to 350°F (176°C). In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir through until well combined. In another bowl, first combine the molasses with the apple applesauce and then whisk/stir in the maple syrup, non-dairy milk, and vanilla, and mix together. Add the wet mixture to the dry mixture (as well as raisins or chocolate chips, if using). Gently fold and mix through, until just combined (do not overmix). Transfer mixture to a lightly oiled loaf pan (lined with a strip of parchment also useful). If using any optional toppings, sprinkle those on. Bake for 37-40 minutes, until a toothpick inserted in the center comes out clean. Remove, and transfer (keeping in pan) to cooling rack. Let cool completely, then remove from pan and slice. Makes one quick bread.
Notes
Photo credit: Emma Potts
Letizia says
Hello Dreena,
I have a question about molasses. I know there is a difference between regular and blackstrap. Regular molasses has 70% sugar content while blackstrap has about 45%, plus the difference in flavor. I have regular molasses, if I wanted to substitute it in this recipe what changes should I make? Thank you! Looking forward to trying this recipe!
Dreena Burton says
Hi Letizia, really good question. In this recipe, it’s not a big quantity, you can absolutely sub in the regular molasses, and it will be just fine! enjoy!
Melina says
I just wanted to let you know that I subbed the spelt flour for buckwheat and this turned out great!!! Delicious. I did not feel I was eating a gluten free anything. Thank you!!
Dreena says
Delighted to read that, thanks Melina!
Carrie says
I always avoid recipes that use a lot of maple syrup, just for the expense factor. I wonder if I subbed 1/2 cup of water with a bit of brown sugar…..or maybe half that mixture and half maple syrup…. It looks like a great recipe otherwise!
Susannab says
Is there a sub for almond meal? My son has nut allergies. This look amazing!
Dreena says
If you can find tiger nut flour, that’s a good substitute. Tiger Nuts are a tuber, not a nut, and the tiger nut meal works well as a substitute for almond meal often times. Hope that helps!
Judith Bader says
I substitute pumpkin seeds that I grind in my Vitamix to meal consistency. I have been doing it for years as my husband is allergic to nuts. Works just as well as almond meal. Similar texture.
Krista says
This looks amazing!!! Can’t wait to make it. Thank you!
Dato's mum says
Thank you, Dreena for a wonderful, all-star cinnamon breakfast!
Everyone raved about it. This is my first time here; looking forward to trying more of your recipes and learning more about baking with no fear! Big hug to you!
Melissa says
This looks amazing and I love ginger. Can I make this bread with whole wheat or all purpose flour instead of spelt? Thank you.
Julie says
is almond meal the same as almond flour? this looks SO delicious – I’m thinking of taking it to our family Thanksgiving feast as a precursor to Christmas! 🙂
Amy says
Looks lovely and yummy!!! Is there really just 1/2 Tablespoon molasses? I suppose some find molasses too strong but I love the flavor. Do you think replacing the maple syrup with more molasses would work? If I try, I will let you know.
Thanks for the wonderful recipes!! Ever so thankful for healthy vegan baked goods from you!!
Xo, Amy
Dreena says
Yes, just a small amount in this recipe, I kept that flavor a little mild. I think you could sub about 2-3 tbsp more if you like, any more than that it might affect texture and flavor. Fabulous you love it, far more nutritious than many sweeteners!
Lynn says
Oooh, this looks delightful! I just picked up some new GF flour that I might try here, Bob’s Red Mill 1-to-1 Baking Flour. Should I use a little less do you think, maybe 1 and 3/4 cups? Would I need more almond meal as well?
Dreena says
Thanks Lynn! Are you using oat flour too, or no? I’d use the same measure for the oat flour (if subbing GF), and maybe a touch more for the spelt sub – just a guesstimate. You could bump up the almond meal to 1/2 cup, just for added moisture since GF can be a little drier. But, too much makes it a little dense/heavy. Let me know how it works! xx
Margaux says
This looks so easy and delicious! I love crystallized ginger, but I’m the only one in my family, so I guess I’ll have to half the portion and eat it all myself 😀
Dreena says
exactly!! 🙂 Thanks Margaux
Tiffany says
Dreena, your recipes are absolutely incredible! Thank you for sharing your passion with all of us. Your new book is definitely on my wish list! I can’t want to receive it when it debuts! Wishing you the very best! Wishing you a wonderful upcoming weekend and holiday season. With love xoxo
Ps. I made your warmly spiced quinoa chickpea stew with figs last night and it was divine. Its one of the most simple yet comforting dishes to make. I always look forward to the fall and winter season to make this dish. It is one of my favorites!
Dreena says
Hi Tiffany, thank you so, so much! I always love hearing from you, it lights me up to read your comments. I think I have to get that stew on my blog! Think that will be up soon. 🙂 x