Recipe by Mandi_in_Toronto
"Try this delicious 'new fashioned' gingerbread. It's moist, spicy and really delicious. Perfect for the holidays or a cozy treat any time of the year. Your family and friends will never know it's free of animal products, gluten, and sugar!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 teaspoons
flax seed meal
grated fresh ginger
lemon zest, or more to taste
I don't typically review recipes that I've altered from the printed, but since this one has no reviews, I'll do it anyway :)
This turned out really good for vegan, gf gingerbread. I changed the flour combo as I don't keep amaranth around. So I used a combo of sorgum, buckwheat, brown rice, potato starch and coconut flour. I subbed the agave syrup for honey straight across.
Not sure why the baking soda was in such a high measurement and wonder if it would have been better to decrease this and add some baking powder, but it did rise a little (mostly around the outside edges).
Very happy to have stumbled upon this recipe as I have wanted gingerbread for a couple years now :) I will definitely make it again, but probably keep the buckwheat measurements the same in my next batch. I am guessing it adds a bit to the overall product.
It tastes best cooled completely in my opinion.
* Percent Daily Values are based on a 2,000 calorie diet.
Gingerbread Cake - Vegan and Gluten-Free
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 76
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make an incredibly easy, entirely essential holiday classic.
See how to make a basic yellow cake with no wheat flour.
This cake is so dense, moist, and chocolatey, no one will guess it's vegan.