Soft gingerbread bars (vegan)
In this fluffy and soft gingerbread sheet cake you can find all the Christmas spices combined with a light touch of orange.
The gingerbread bars contain all the ingredients found traditionally in gingerbread: creamy honey alternative (agave or maple sirup), lots of cinnamon, aromatic gingerbread spice and crispy almond pieces. This recipe is also flavoured with orange zest to add a slightly fruity taste.
You should try this recipe because….
- in contrast to the classic gingerbread these are softer and better
- the bars are soft, fluffy and airy
- the aroma of the orange zest gives it all the last touch
- vegan and easy to make
- you can cover them with chocolate and serve them together with other Christmas cookies
- the recipe is very quick to make
After baking, you can coat the slices with dark chocolate or garnish them with icing sugar and then cut them into portions. I made a silhouette of paper, placed it on the bars and then garnished them with icing sugar. This gives the gingerbread sheet cake a creative pattern and remindsme of snow and Christmas stars.
Make your own gingerbread spice
You don’t have any gingerbread spice at home? Don’t worry, with some classic spices you can easily do it yourself. All you have to do is mix one teaspoon of cinnamon with half a teaspoon each of ground ginger, ground cloves, some nutmeg and cardamom.
The gingerbread slices are the perfect basis for this recipe:
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Soft gingerbread bars (vegan)
Ingredients
- 3 tbsp ground flaxseed
- 9 tbsp water
- 100 g aquafaba the water in a can chickpeas
- pinch of salt
- 150 g white sugar
- 300 ml vegan milk
- 50 g agave or maple sirup
- 125 ml plantbased oil for example olive oil or canola oil
- 350 g flour
- 200 g almonds finely ground
- 4 tsp cinnamon
- 2 tsp gingerbread spice or selfmade gingerbread spice (see above)
- 10 g baking powder
- zest of 1 orange
Instructions
- Preheat the oven to 200 degrees Celcius or 392 degrees Fahrenheit.
- Mix the flax seeds with the water and let it stand for 5 minutes.
- Briefly whip the chickpea water with a pinch of salt, then add the sugar and whip everything for 5 minutes until a firm snow has formed.
- Mix the flaxseed mixture, oil, vegan milk and agave syrup in a bowl with a whisk, then add all the dry ingredients. Finally fold in the whipped snow.
- Pour the mixture onto a baking tray lined with baking paper. Bake the gingerbread sheet cake in the oven for 20 minutes.
- If you like, you can cut the cake into large pieces and cover them with dark chocolate or garnish them with icing sugar.
- If you store the bars in an airtight container in a dark room without draught, they will keep for 1 to 2 weeks.
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