Vegan Gingerbread

This vegan gingerbread loaf is thick, satisfying, and full of amazing spice flavor! This is the perfect breakfast or snack treat for the holiday season. Healthy, gluten free and naturally sweetened.

Vegan Gingerbread

With Christmas fast approaching, I find myself constantly wanting to bake alllll the things. But an important part of Christmas sweets, aside from the cookies and desserts, is breakfast!

Breakfast on Christmas morning was never a huge, special tradition in my family. We were slightly distracted by the presents, and often didn’t eat until like, noon. Now that Joe and I are starting Christmas traditions of our own, and breakfast-obsessed as we are, we knew breakfast would be an important part of our most wonderful day of the year.

Vegan Gingerbread

When I was brainstorming a cozy, comforting, special Christmas breakfast, banana bread immediately came to mind. Surprise surprise, right? I do love bananas in any and all baked goods. But with my most favorite Christmas flavor being gingerbread, I figured this would be the perfect time to finally make an actual gingerbread loaf!

I feel like gingerbread is the quintessential Christmas flavor, but is much more often baked into cute little people to decorate, soft cookies, (or cheesecakes!) than actual bread. I’m SO happy I finally experimented with a vegan gingerbread, and I may or may not be already looking forward to Christmas, just for breakfast.

Vegan Gingerbread

This vegan gingerbread starts with the super simple dry ingredients. Oats ground into flour, and spices! We’ll get to the molasses in a second, but the spices are a crucial part of what gives anything that warm, holiday flavor that defines gingerbread. I use pumpkin spice, as it already has most of these spices mixed together. Whenever I bake something gingerbread, I also add some extra ground ginger, to set it off and take it away from the pumpkin world and into gingerbread land. You’re familiar with these places, right? I thought so.

Vegan Gingerbread

Next you’ll add three simple wet ingredients to the dry. Date paste, per always, because they’re magical and sweet and perfect. Flax eggs for binding (and great nutrition!), and last but definitely not least, molasses.

Molasses is the key ingredient for anything gingerbread. I use a dark variety, the Grandma’s brand, because that’s what my grocery store always has. As long as it isn’t blackstrap, which is extremely bitter, you’re good to go! I use a quarter of  a cup in this vegan gingerbread and found it was the perfect amount. Before I baked it I was nervous it was too much, as it smelled reeeeeal strong. But it ended up baking beautifully and the flavor was definitely there, but balanced with everything else going on here.

Vegan Gingerbread

Pour the batter into a nonstick or parchment-lined loaf pan, and bake for 30-40 minutes. All ovens  are a bit different, but I find around 35 minutes is perfect for mine. It’ll firm up a lot as it cools!

Vegan Gingerbread

This vegan gingerbread is amazing just as it is, but I can only imagine the options that would be incredible for mixing straight into the batter! Nuts, raisins, chocolate chips (that is most definitely happening next time I bake this)…totally up to you.

Vegan Gingerbread

 

We’ve got options for toppings, too! I drizzled on some vegan yogurt for a bit of tang in contrast to all the warm spices going on, but I feel like almond butter would be great too. Sounds weird, but honestly when is almond butter NOT great on top of something? I’d probably eat it off a flip flop.

No judging, guys, it’s Christmas. Plus, you know my almond butter obsession runs deep.

Vegan Gingerbread

The texture of this vegan gingerbread is one of my favorite parts, aside from the flavor, of course! It’s super thick, dense, and rich, not light like a cake. It’s seriously satisfying and perfect when paired with coffee or a tall glass of almond milk.

Vegan Gingerbread

Gingerbread cookies will forever epitomize Christmas for me, but I’ll admit this vegan gingerbread may now be number one on my list of beloved gingerbread goodies.

Vegan Gingerbread

Seriously though – what do you guys have for breakfast on Christmas morning? I love hearing your traditions. 🙂

Vegan Gingerbread

This vegan gingerbread is going to be our Christmas breakfast for our first year in our new home, and I have a feeling it’ll become a treasured yearly tradition.

Have a happy, healthy day, friends 🙂

Vegan Gingerbread

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Gingerbread

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 1 loaf

Ingredients

  • 2 c whole grain rolled oats, ground into flour
  • 1 tbsp pumpin pie spice + 1/2 tbsp ground ginger
  • 1 c date paste - I use about 15 medjool dates blended with 1 c hot water, then measure out 1 c paste
  • 1/4 c molasses
  • 2 flax eggs - 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for 15 minutes
  • Optional: nuts/raisins to mix into batter, vegan whipped cream/vegan yogurt for topping

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix the oat flour and spices.
  3. Add the date paste, molasses, and flax eggs, and stir into a thick batter.
  4. Pour the batter into a nonstick or parchment-lined loaf pan, and bake 30-40 minutes - it will firm up as it cools!
  5. If desired, top with coconut whipped cream or thinned out vegan yogurt.
http://beamingbanana.com/breads/vegan-gingerbread/

Vegan Gingerbread