This vegan gingerbread is delicious enough to eat year round, but this refined sugar free version is particularly nice as a healthy and easy Christmas dessert recipe. It’s a great option for those of you looking for a healthy dessert recipe that accommodates people with a variety of dietary restrictions.
This gingerbread is so full of flavour from all the Christmasy spices it contains. It just tastes like Christmas in healthy vegan dessert form!
Because this gingerbread is so moist, with an almost brownie-like texture, it stays fresh in the fridge for at least five days, so feel free to make this in advance. This recipe also freezes really well, so it’s an excellent option for a make-ahead vegan Christmas dessert.
This recipe calls for flax eggs, which are a good vegan alternative to eggs. To make a flax egg, simply mix 1 tablespoon of ground flax seeds with 3 tablespoons of water, then chill in the fridge for 10 minutes to let the mixture thicken.
- 2 cups date paste (see my date paste recipe for instructions)
- 1/2 cup extra virgin olive oil
- 2 flax eggs (combine 2 tablespoons of ground flax seeds with 6 tablespoons of water and chill in the fridge for 10 minutes)
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cups gluten free oat flour
- 3 teaspoons gluten free baking powder
- Add the date paste, extra virgin olive oil, flax eggs, ginger, cinnamon, nutmeg, and cloves to a large mixing bowl and stir to combine.
- In a bowl, mix the oat flour with the baking powder then add that to the wet ingredients and stir again.
- Pour the batter into a well greased or parchment lined 9 x 13 inch baking dish and bake at 325 degrees Fahrenheit for 50 minutes.
- Makes 15 portions of vegan gingerbread.
Vegan Gingerbread Nutritional Information: