This gluten free vegan gingerbread is a nutritious, plant-based Christmas dessert. This recipe is great if you’re accommodating people with a variety of dietary restrictions.
Because this gingerbread is so moist, with an almost brownie-like texture, it stays fresh in the fridge for at least five days, so you can make this in advance. This recipe also freezes really well, so it’s an excellent option for a make-ahead vegan Christmas dessert.
Main ingredients in this gluten free vegan gingerbread
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.
This vegan gingerbread is sweetened with date paste and doesn’t contain any added sugar, so it’s ideal if you’re trying to reduce your intake of refined sugar. Date paste is easy to make – simply soak date in boiled water before blending them to a smooth purée consistency (see my date paste recipe for precise instructions).
I used oat flour in this recipe. I think the flavour of the oats complements all the warm spices in this recipe. I prefer to make oat flour at home as opposed to purchasing ready made store bought oat flour. It’s easy and inexpensive to make at home if you have a food processor: simply add rolled oats to the processor and process for about two minutes, then store in an airtight container.
I haven’t tested other flours as substitutes in this recipe, but I suspect gluten free all purpose flour should work pretty well too.
Ginger, nutmeg, cloves, and cinnamon are what give this gluten free vegan gingerbread it’s warm, Christmassy flavor so I don’t recommend making any substitutions to those spices.
More holiday dessert recipes
For another nutritious Christmas dessert recipe, try this gluten free fruit cake. It’s refined sugar free, dairy free, and paleo diet friendly.
Or try these vegan pumpkin brownies. They’re easy to make and are perfect for Thanksgiving or Halloween.
Gluten Free Vegan Gingerbread
- 2 cups date paste (see my date paste recipe for instructions)
- 3/4 cups gluten free oat flour
- 1/2 cup extra virgin olive oil
- 3 teaspoons gluten free baking powder
- 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
- Preheat the oven to 325 degrees Fahrenheit.
- 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 gluten free vegan gingerbread.
- Store the gingerbread in an airtight container in the fridge for up to five days or freeze for up to six months.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.