Gingerbread (Vegan) - Australian School of Meditation & Yoga | ASMY

Gingerbread (Vegan)

This rich, tasty gingerbread is moist and oh so good.  We all know the nutritional value of molasses don’t we?   Unlike highly refined sugars, molasses contains significant amounts of vitamin B6 and minerals, including calcium, magnesium, iron, and manganese; one tablespoon provides up to 20% of the recommended daily value of each of those nutrients.  So what are you waiting for, dive into this gingerbread without the guilt, knowing full well you are loading up on important minerals and vitamins.  It’s also super delicious, you wouldn’t even know how healthy it actually is!

Ingredients:

  • 2 cups plain flour
  • 1 tbsp each cinnamon
  • 1 tbsp ginger
  • 2 tsp bi carb soda
  • 1 tsp allspice
  • 1/2 tsp salt
  • 1 cup jaggery (or sugar of your choice)
  • 1 3/4 cup milk of choice
  • 1/4 cup oil
  • 1/4 cup ground flaxseed
  • 2 tbsp white or cider vinegar
  • 1/2 cup regular or blackstrap molasses

Method:
Preheat oven to 180 degrees celsius. Grease a square or round cake tin. In a large bowl, combine all liquid ingredients and flax, and let sit at least 10 minutes. Whisk dry ingredients in a separate bowl, then stir all ingredients together until just evenly mixed. Spread into the pan. Bake 50 minutes – then do not open the door at all, but leave in the turned-off oven an additional 10 minutes. Let cool. Taste and texture are even better the next day, so I highly recommend waiting if you can!

Cream Cheese Frosting

  • 1 250g packet of cream cheese
  • 125 grams butter (just over 1/2 cup)
  • 1 1/2 teaspoon vanilla
  • 3 cups icing cugar

Mix until smooth and creamy

Lemon Frosting (Vegan)

  • 2 tbsp. soft vegan butter, nuttelex is a good option
  • 3 cups icing sugar
  • 1 tsp. vanilla extract
  • 1/4 cup lemon juice, approximately

Process butter and sugar with vanilla with electric mixer. Drizzle in lemon juice, checking consistency, until creamy and spreadable. Spread over top of cooled Cake.