Gingerbread, just in time for Christmas!

For those of you who like gingerbread, here’s a recipe my husband made, that I can eat! (I’m actually not a huge fan of gingerbread, but this was good.) I’m sorry the picture is tiny and harsh, he took the picture for me with his camera, and I’m having issues getting pictures off of my camera, but I think I have a couple of it sliced, and if I get them I’ll add them to the post. He also further altered it to make me a birthday cake, and while definitely a dense cake (no angel food here!) it’s very moist. When I get him to cough up those alterations as well, I’ll post those too!

Ingredients:

  • 1/2 cup quinoa flour
  • 1 cup All purpose, gluten free flour (I use Bob’s Red Mill)
  • 3/4 cup brown rice flour
  • 1/2 cup potato starch
  • 2 1/4 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon nutmeg
  • 8 Tablespoons Earth Balance (soy free! They DO make it.)
  • 1/2 cup packed dark brown sugar
  • 1/2 cup evaporated cane juice
  • 3 teaspoons “Ener-G” egg replacer mixed with 4 Tablespoons of water (or egg replacement of your choice to equal 2 eggs)
  • 1/2 cup molasses
  • 3/4 cup almond milk + 1 tsp lemon juice
  • 1/2 cup hot water

 

  • Preheat the oven to 350°.
  • Grease a loaf pan then line the pan with parchment paper, including the sides. Let it hang over a bit to give you “handles” to take it out later. Also grease the paper (just where the batter will end up touching, not your “handles.)
  • Combine the dry ingredients well (the first 11 ingredients on the list) thoroughly in a bowl, and set aside.
  • Combine the butter and sugars into a bowl and whip with an electric miser until fluffy.
  • Add the Ener-G mixture to the butter/sugar mixture, and mix some more until that is also combined.
  • Add the molasses and curdled almond milk to the butter/sugar/egg mixture.
  • Mix the flour mixture into the wet ingredients about 1/2 cup at a time, incorporating it before you add more.
  • Finally add the hot water and mix some more.
  • Pour the batter into the greased loaf pan (you’ll need to spread it out, but don’t worry about getting it perfectly flat.
  • Bake for about 40 minutes or until a toothpick poked into the middle comes out clean.
  • Let it cool, then lift out, and eat!

This recipe was inspired by this one (which isn’t vegan, but is gluten free.)

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