Vegan Gingerbread

 

K has been asking to decorate ginger bread for weeks. I finally got around to making some this week! Instead of sticking cookies together, we cut the gingerbread into a house shape.
We also made gingerbread cookies in snowmen and tree shapes to decorate as well. I'll have the cookie recipe coming up for you next! This gingerbread is a true bread texture, not cake like. It has a nice amount of spice and the added orange zest really brightens it up.
Try it with a glaze or toasted and topped with whipped butter!

Preheat oven to 350 degrees.
Prepare loaf or 9inch baking pan with a layer of parchment paper.

1/4c melted coconut oil
1 packed tbs fresh orange zest
Mix orange zest into oil and let sit while you measure and prepare your other ingredients.

 
1/2c pure maple syrup
1/2c unsulphured molasses
2tbs ground flax seeds plus 4tbs water mixed together
1c coconut milk
1tsp vanilla extract
2 1/2c whole wheat flour
1 1/2tsp baking soda
1 1/2tsp cinnamon
1 1/2tsp ginger
1/2tsp ground cloves
1/2tsp ground allspice
1/4tsp sea salt

Whisk maple, molasses, flax mixture, milk and vanilla together until just combined. Whisk in oil and zest and set aside.
Whisk together all remaining ingredients. Pour dry into wet and mix until just combined.

Pour into prepared pan.

Bake at 350 degree for about 40 minutes or until fork into middle comes out clean.

I sampled a small bit before cutting into a house shape :)

Serve as is or cut into shapes as we did for decorating. We used what we had in the house for decorating. Coconut flakes, fruity bears, raisins and cranberries, goji berries, pecans and a few peppermint marshmallows.

You can use your favorite royal icing recipe or other frosting. Pictured below is a white frosting I'm still working on. It worked well, but was not as great as it could be. Ingredients are non hydrogenated shortening, coconut milk powder, corn starch, vanilla and stevia.

Tastes great toasted and topped with whipped butter and a drizzle of maple syrup!

Enjoy!