I made this amazing gingerbread this past Thanksgiving for my father, who is the gingerbread lover of the family (and newly a vegetarian...go Dad!). But I didn't except to love it. I know it would be good...but it was GOOD!!!! And baking it in a loaf pan was really pretty and different. The plan it to make it Christmas Day for dessert (and breakfast the next morning...shh!)
Adapted from Fat Free Vegan.
- 1 cup canned pumpkin
- 3 tbsp pure maple syrup
- 3/4 cup sugar
- 1/3 cup coconut oil (or canola), softened (a little pricey, but worth it)
- 1/4 cup blackstrap molasses
- Chia egg (1 tbsp chia + 3 tbsp water) (I did the same, but with ground flax seed)
- 1 2/3 cups unbleached all-purpose flour
- 1 1/4 tsp baking soda
- 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
- 1 tsp sea salt
- 1 tsp baking powder
- 1/8 th tsp ground cloves
- 1/2 cup toasted chopped walnuts
Directions: Preheat oven to 350 F. Line a regular sized loaf pan with parchment paper and lightly oil on top. Toast the walnuts on a baking sheet for about 10-12 minutes until golden. Remove from oven and set aside. Combine the following ingredients (pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg) in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the wet mixture to the dry, and stir well. Stir in the toasted nuts. Pour the batter into the pan, smooth out with wet spoon, and bake for 50-60 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from pan. While it is baking, make your spiced buttercream frosting (see below). Serves eight 1-inch slices.
Spiced Buttercream Frosting
Buttery, sweet, fluffy, spicy…and vegan to boot! The perfect Fall-spiced frosting.
- 1/2 cup Earth Balance Butter Stick, softened
- 1 3/4 cup icing sugar (aka: confectioner’s sugar)
- 1 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice (yes, a full tablespoon!)
- 1 tbsp almond milk (as needed to thin out to desired consistency)
Directions: Whip the Earth Balance with a mixer until smooth. Now add half of the icing sugar and blend well, stopping to scrape the side of bowl as needed. Now add in the vanilla, pumpkin pie spice, and almond milk (if needed). Mix well. Add in the remaining icing sugar and blend for several minutes, stopping to scrape the sides of the bowl. Once the Gingerbread has fully cooled, spread on the icing using a wet spatula.
Veganmama note: this frosting is the bomb, and I'm not a frosting lover.