Chocolate Gem Vegan Gingerbread

A whole-grain vegan gingerbread studded with dark chocolate!

Course baking, cake

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

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.

Ginger Note: I typically use 1 tsp ginger, that keeps it mild enough for the kiddos. If you love ginger, feel free to bump it up!