I love a bit of festive baking, and one of my all time favourites has got to be this vegan gingerbread. It’s the perfect mix of cake, biscuit, spice, and comfort. Although in our house the gingerbread recipe only really comes out at this time of year, it could easily be utilised all year round, and could be a great one for birthdays or other parties.
One of the reasons I love this recipe, apart from the fact that it tastes great, is that it’s so quick and easy to do. There’s not faffing with hard to find ingredients, and it only takes around 30 minutes in total from start to finish.
Please not that this is a cake recipe rather than a biscuit recipe.
- 400g Plain Flour
- 1.5 tsp Bicarbonate of Soda
- 3 tsp Ground Ginger
- 1.5 tsp Nutmeg
- 1.5 tsp Cinnamon
- 150g Light Muscovado Sugar
- 150g Dairy Free Butter (I use Vitalite)
- 5 tbsp Golden Syrup
Now comes the fun bit.
Preheat your oven to gas mark 6, or 200 degrees. And line a shallow baking tray with either grease-proof paper or your butter substitute so the mix doesn’t stick when heated.
Mix your flour, bicarb, ginger, nutmeg, and cinnamon together in a bowl.
Then put your sugar, butter and syrup into a small saucepan and stir slowly over a low heat until they’ve melted and mixed together.
Once the butter, sugar and syrup have reached a smooth liquid consistency pour these into the dry flour mixture and give it a good stir. The mix should thicken nicely. Stir thoroughly to avoid any lumps forming, and once you’ve reached a smooth paste pour this into your baking tray.
Then cook for about 15 minutes, until your gingerbread is golden brown.
Wait for it to cool, and then enjoy your vegan gingerbread with a nice glass of mulled wine, homemade sloe gin, or similar.