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Squares of gingerbread in paper baking cups on a plate.
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5 from 1 vote

Gluten Free Vegan Gingerbread

This gluten free vegan gingerbread is a delicious, refined sugar free Christmas dessert.
Prep Time12 mins
Cook Time50 mins
Total Time1 hr 2 mins
Course: Dessert
Cuisine: American
Keyword: christmas, dairy free, gluten free, plant based, refined sugar free, vegan
Servings: 15
Calories: 153kcal


  • 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.


Calories: 153kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 246mg | Fiber: 3g | Sugar: 13g | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg