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Vegan Gingerbread Recipe
My mom used to make this recipe from the Fanny Farmer Cookbook around the holidays and I always loved it. Changing the old fashioned recipe to a vegan version was actually really simple, especially thanks to the amazing vegan substitutes for sour cream and butter on the market today.
You will love this old-fashioned gingerbread recipe -- it comes out in a nice soft loaf and wafts the incredible ginger and molasses smell throughout the house, just like when you were baking (or just eating) in your grandma's kitchen as a child.
If you can resist eating it straight out of the kitchen, I highly recommend letting this sit for at least a few hours before eating it to allow the flavors to meld. I promise it will taste even better.
2 Ener-G eggs
1/2 c. vegan sour cream
1/2 c. molasses
1/2 c. brown sugar
1 1/2 c. cake flour
1 tsp. baking soda
1 1/2 tsp. ginger
1/4 tsp. salt
1/2 c. non-hydrogenated, non-dairy butter
Preheat oven to 350 degrees Fahrenheit. Prepare a square 9 x 9 inch pan by lightly greasing it, and then set it aside.
In a large mixing bowl, beat the Ener-G egg mixture with water until it's light and fluffy.
Add the sour cream, molasses, and brown sugar, and butter to the mixing bowl and beat until the mixture is well combined and smooth.
In a separate bowl, sift together the flour, baking soda, ginger, and salt.
Add the flour mixture to the liquid and mix until just combined. You don't want to over-mix the batter because it will make the gingerbread tough.
Transfer the dough to your oiled baking pan and bake for 30 minutes, until a fork inserted in the middle comes out clean.
Set it aside to cool for at least a few hours, or overnight. Serve with non-dairy ice cream for an extra-special dessert.