This gluten free vegan gingerbread is delicious enough to eat year round, but this refined sugar free version is particularly nice at Christmas. It’s a great option for those of you looking for a nutritious vegan Christmas dessert recipe that is perfect for 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 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.
Gluten Free Vegan Gingerbread – Key Ingredients
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.
I prefer using oat flour in this recipe but you can substitute your preferred flour in this recipe. Anything except coconut flour will likely work, but I haven’t tested flour substitutions in this recipe.
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 the spices.
For another nutritious Christmas dessert recipe, try this gluten free fruit cake. It’s refined sugar free, dairy free, and paleo diet friendly.
Gluten Free Vegan Gingerbread
- 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:
I’m Jennifer, the author at A Sweet Alternative. I’m a home cook with a passion for creating gluten free and refined sugar free recipes that call for nutritious ingredients.