These Vegan Gingerbread Cookies are perfectly spiced with ginger and cinnamon and flavored with molasses. They are crispy and delicate. This recipe for Homemade Gingerbread Cookies decorated with easy white icing is the best for Christmas baking.

THESE GINGERBREAD COOKIES ARE:

• vegan
• egg-free
• dairy-free
• crispy
• spicy
• warm
• flavorful
• tasty
• best Christmas cookies

WHAT YOU NEED TO MAKE VEGAN GINGERBREAD COOKIES WITH ICING:

You need the following ingredients to make these Gingerbread Cookies:

• Vegan butter – Use vegan butter that has around 75-80% fat. Don’t forget to let it soften at room temperature before making the dough.
• Brown sugar – You can use coconut sugar instead.
• Unsulphured molasses – Adds that characteristic gingerbread flavor.
• Unsweetened almond milk – Use any unsweetened plant-based milk of your choice.
• All-purpose flour – I don’t recommend using any other type of flour for this recipe.
• Cocoa powder – adds color to the cookies. Use unsweetened cocoa powder.
• Gingerbread spices – The recipe calls for ground cinnamon, ginger, nutmeg, and cloves. You can always adjust the spices.
• Baking powder – Helps to raise the dough.
• Sea salt – to bring out all those flavors.
• Icing sugar – for the gingerbread icing.
• Cornstarch

Equipment you need:

• Mixing bowl – for mixing the gingerbread dough
• Hand mixer or stand mixer
• Sifter
• Wooden spoon or spatula
• Plastic wrapper
• Rolling pin
• Cookie cutters
• Baking tray – I recommend using one with a lighter surface, so the cookies won’t get brown too much on the bottom
• Parchment paper
• Medium-size bowl – for the icing
• Piping bag

HOW TO MAKE HOMEMADE VEGAN GINGERBREAD COOKIES WITH ICING:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the gingerbread dough

To the mixing bowl, add soft vegan butter, brown sugar, and molasses. Cream together with a hand mixer (or use a stand mixer) for about 1 minute. Add unsweetened almond milk. Mix until combine. Next, sift all-purpose flour, cocoa powder, ground cinnamon, ginger, nutmeg, and cloves, and baking soda. Add a pinch of sea salt. Mix everything with a wooden spoon or spatula until just combined.

2. Step: Let the dough chill

Wrap the gingerbread dough in a plastic wrapper and put it in the fridge to let it chill overnight (or at least for about 3 hours). It will help to combine the flavors and firm the dough, so it will be easier to work with it.

3. Step: Let the dough thaw and preheat the oven

The next day, take the dough off the fridge and let it thaw at room temperature for about 10-15 minutes.

Preheat the oven to 170°C.

4. Step: Roll out the dough and cut out cookies

Unwrap the dough and place it on a lightly floured surface. Always try to use as little flour as possible. (However, the dough should never stick to the surface or rolling pin.) Lightly flour the dough as well.

Roll out the dough evenly using a rolling pin to around 0,5 cm (1/5 in) thick. Use any shape of the cookie cutter to cut out cookies. Dip the cookie cutter into flour every time you cut a new cookie, so the dough doesn’t stick to it.

Gather the scraps of dough, form into a ball, and roll out again. Cut more cookies. Repeat this process until there is no more dough.

5. Step: Bake the gingerbread cookies

Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 6-7 minutes. Baking time depends on how large and thick your cookies are, so make sure to keep your eyes on them. If you want softer cookies, bake them for a shorter time.

After cookies are baked, transfer them to a cooling rack. Let them cool completely before decorating.

6. Step: Make icing and decorate cookies

To a medium-size bowl, sift icing sugar and cornstarch. Then add almond milk and whisk until combined into thick icing (it should hold shape). You can add more milk if it’s too thick.

After the cookies are cooled, transfer the icing to a piping bag and decorate your cookies.

Make sure to let the icing harden.

Store your gingerbread cookies in an airtight container.

FREQUENTLY ASKED QUESTIONS:

HOW LONG WILL THE GINGERBREAD DOUGH LAST IN THE FRIDGE?

You can make the dough ahead a few days and keep it in the fridge. It will last up to one week.

HOW TO STORE VEGAN GINGERBREAD COOKIES?

Place the cookies in an airtight container and keep them in a cool, dry place. Make sure that the icing is completely dry first.

HOW LONG GINGERBREAD COOKIES LAST?

Gingerbread cookies will last for about 4 weeks in a cool, dry place.

CAN YOU FREEZE GINGERBREAD COOKIES?

Yes, you can freeze gingerbread cookies. Place them into a covered container and keep them in the freezer for up to 6 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Gingerbread Sheet Cake With Molasses Frosting
• Walnut Crescent Cookies
• Vegan Hot Chocolate With Rum
• Cinnamon Streusel Coffee Cake
• Homemade Vegan Nutella

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN GINGERBREAD COOKIES WITH ICING

These Vegan Gingerbread Cookies are perfectly spiced with ginger and cinnamon and flavored with molasses. They are crispy and delicate. This recipe for Homemade Gingerbread Cookies decorated with easy white icing is the best for Christmas baking.

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 25 minutes

Cook Time 6 minutes

Servings 35 cookies (approx.)

Calories 48kcal

Author Plantiful Bakery

Ingredients

For the gingerbread cookies:

• 70 g vegan butter, soft (around 75-80% fat)
• 90 g brown sugar
• 40 g unsulphured molasses
• 3 tbsp (45 ml) unsweetened almond milk
• 200 g all-purpose flour + extra for flouring
• 1/2 tbsp (3 g) cocoa powder
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp baking powder
• pinch sea salt

For the icing:

• 80 g icing sugar
• 8 g (1 tbsp) corn starch
• 20 ml (1 tbsp + 1 tsp) unsweetened almond milk

Instructions

Make the gingerbread cookies:

• To the mixing bowl, add soft vegan butter, brown sugar, and molasses. Cream together with a hand mixer for about 1 minute. Add unsweetened almond milk. Mix until combine. Next, sift all-purpose flour, cocoa powder, ground cinnamon, ginger, nutmeg, and cloves, and baking soda. Add a pinch of sea salt. Mix everything with a wooden spoon or spatula until just combined.
• Wrap the gingerbread dough in a plastic wrapper and put it in the fridge to let it chill overnight (or at least for about 3 hours).
• The next day, take the dough off the fridge and let it thaw at room temperature for about 10-15 minutes.
• Preheat the oven to 170°C.
• Unwrap the dough and place it on a lightly floured surface. Lightly flour the dough.
• Roll out the dough evenly using a rolling pin to around 0,5 cm (1/5 in) thick. Use any shape of the cookie cutter to cut out cookies. Dip the cookie cutter into flour every time you cut a new cookie.
• Gather the scraps of dough, form into a ball, and roll out again. Cut more cookies. Repeat this process until there is no more dough.
• Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 6-7 minutes. Baking time depends on how large and thick your cookies are, so make sure to keep your eyes on them.
• After cookies are baked, transfer them to a cooling rack and let cool completely before decorating.

Make the icing:

• To a medium-size bowl, sift icing sugar and cornstarch. Then add almond milk and whisk until combined into thick icing (it should hold shape).
• After the cookies are cooled, transfer the icing to a piping bag and decorate your cookies.
• Make sure to let the icing harden before storing it in an airtight container.

Notes

The prep time does not include the chilling time of the dough.

Nutrition Facts

Serving: 1 cookie (aprox. 12g) / Calories: 48kcal / Total Fat: 1,7g / Saturated Fat: 0,8g / Cholesterol: 0mg / Sodium: 8,6mg / Total Carbohydrate: 7,7g / Fiber: 0,2g / Sugar: 3,1g / Protein: 0,7g / Calcium: 13,4mg / Iron: 0,3mg / Potassium: 35mg

*The nutrition facts are for guidance only and are counted without the icing.

Nutrition

Calories: 48kcal

Příspěvek VEGAN GINGERBREAD COOKIES WITH ICING RECIPE se objevil jako první na Plantiful Bakery.

VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES FROSTING

Gingerbread flavor is always associated with Christmas. Gingerbread cookies are the standard, but this Gingerbread Sheet Cake is something special to offer.

The gingerbread sponge is rich, spicy, moist, and fluffy. It is a simple sponge; you won’t need any special ingredients.

The cake is good as it is if you don’t feel like making the frosting. I like to sometimes dust icing sugar over the top instead of the frosting. That’s how I remember Gingerbread cake from my childhood. However, I wanted to make something more festive this time. So, I’ve made this mellowly sweet Molasses Frosting.

The Molasses Buttercream Frosting is super easy to make. You will only need 3 ingredients to make it. It has just the right amount of sweetness.

There is nothing better than to make this Gingerbread Cake for Christmas. Nobody will even notice it is vegan!

THIS GINGERBREAD SHEET CAKE IS:

• vegan
• egg-free
• dairy-free
• soft
• moist
• spicy
• warm
• rich
• simple
• so delicious
• perfect Christmas cake

WHAT YOU NEED TO MAKE VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING:

You need the following ingredients to make this Gingerbread Sheet Cake With Molasses Frosting:

• Brown sugar – adds mild caramel flavor.
• Sunflower oil – Oil is added for moisture. Use any vegetable oil neutral in flavor.
• Unsulphured molasses – Molasses adds the authentic gingerbread flavor and mellow sweetness. Molasses is also a rich source of iron, magnesium, or vitamin B6. If you don’t want to use molasses, you can substitute for maple syrup, date syrup, or caramel sauce.
• Apple sauce – adds moisture to the cake without adding any flavor. You can substitute for plant-based yogurt.
• Unsweetened almond milk – Almond milk with apple cider vinegar create vegan buttermilk.
• Apple cider vinegar – The acidity of vinegar helps to activate baking soda. You can use lemon juice instead.
• All-purpose flour – Makes the cake extra soft.
• Cocoa powder – The recipe calls only for 6 grams of cocoa powder to add a slightly dark brown color to the cake.
• Gingerbread spice mix – For warm and spicy flavor.
• Baking powder and baking soda – Leavening agents that help the gingerbread cake rise. For activating the baking soda, we’re using apple cider vinegar.
• Sea salt – helps to bring out all those flavors.
• Vegan butter – Use vegan butter that has around 80% fat. Don’t forget to let it soften in a room temperature before making the frosting.
• Icing sugar – is used in the Molasses Buttercream Frosting.

Equipment you need:

• Square cake pan – 23×23 cm/9×9 in. This cake is thinner; therefore, I don’t recommend using a larger pan.
• Parchment paper
• 2x mixing bowl
• Medium-size bowl
• Whisk
• Sifter
• Hand mixer or stand mixer
• Spatula
• Offset Spatula

HOW TO MAKE GINGERBREAD SHEET CAKE WITH MOLASSES FROSTING:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Gingerbread Cake is simple and comes with 7 following steps:

1. Step: Preheat the oven and prepare your baking pan

Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter or oil. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the coffee cake from sticking to the pan.

2. Step: Make vegan buttermilk

Add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.

3. Step: Make the batter

Make sure you accurately measure all the ingredients.

In a mixing bowl, beat together with a hand mixer or whisk brown sugar, sunflower oil, molasses, and apple sauce for about 1 minute. Add vegan buttermilk and mix again until combined.

In a separate bowl, combine all-purpose flour, cocoa powder, gingerbread spice mix, baking soda, baking powder, and sea salt.

Sift the flour mixture into the large bowl with the wet ingredients. Use a whisk to mix the batter until just combined. Don’t overmix the batter.

4. Step: Bake in the oven

Pour the batter into the prepared pan and spread to the sides.

Bake in preheated oven for 20-25 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.

5. Step: Cool the cake completely

After the cake is baked, make sure to let it cool completely before frosting. If the cake is still warm, the frosting will melt.

You can make the gingerbread sponge a day ahead of time.

6. Step: Make molasses buttercream frosting

Add soft butter and molasses in a mixing bowl and beat with a hand mixer (or stand mixer) until completely smooth. Sift half of the icing sugar, mix until combine. Sift the rest of the icing sugar and beat until soft, light, and super fluffy. It can take up to 2-3 minutes.

7. Step: Frost the cake

Spread the molasses frosting all over the cooled cake using an offset spatula.

Cut into 9 squares and serve.

You can top the cake with crushed gingerbread cookies or sprinkle with ground cinnamon.

FREQUENTLY ASKED QUESTIONS:

CAN I USE WHOLE WHEAT FLOUR INSTEAD OF ALL-PURPOSE FLOUR?

Yes, you can use whole wheat flour, but it will change the taste and the texture of the Gingerbread Cake. It will add a slightly nutty flavor. I recommend sticking to the all-purpose flour.

HOW TO STORE VEGAN GINGERBREAD SHEET CAKE?

An unfrosted cake (the sponge) can be stored covered at room temperature or in the fridge. You can make the gingerbread sponge a day in advance before frosting.

The frosted cake should be store covered in a fridge. It will help to keep the moisture.

HOW LONG DOES GINGERBREAD SHEET CAKE LAST?

The frosted cake will last about 4 days in a fridge. Unfrosted will last about 3 days at room temperature and about 5 days in the refrigerator.

You can also store the gingerbread sponge in the freezer for about 2 months.

CHRISTMAS RECIPES TO CHECK OUT:

• Vegan Gingerbread Cookies With Icing
• Walnut Crescent Cookies
• Hot Chocolate With Rum

FOR MORE VEGAN DESSERT RECIPES, CHECK OUT THE FOLLOWING:

• Cinnamon Streusel Coffee Cake
• Pumpkin Bread
• Chocolate Chip Banana Bread

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING

Vegan Gingerbread Sheet Cake topped with Molasses Buttercream Frosting. This cake is a perfect dessert for the Holidays. It is spicy, warm, soft, and simple to make.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 9 squares

Calories 238kcal

Author Plantiful Bakery

Ingredients

For the gingerbread cake:

• 100 ml (=1 cup and 1 tbsp) unsweetened almond milk
• 1 tbsp apple cider vinegar (or lemon juice)
• 80 g brown sugar
• 27 g (=2 tbsp) sunflower oil* + extra for greasing
• 20 g (=1 tbsp) unsulphured molasses
• 31 g (=2 tbsp) apple sauce, unsweetened
• 120 g (=1 cup) all-purpose flour
• 6 g (=1 tbsp) cocoa powder
• 1 tbsp gingerbread spice mix
• 1/2 tsp baking soda
• 1 and 1/2 tsp baking powder
• pinch sea salt

For the molasses buttercream frosting:

• 100 g (=7 tbsp) vegan butter, soft
• 26 g (=1 tbsp and 1 tsp) unsulphured molasses
• 65 g (=2/3 cup) icing sugar

Instructions

Make the gingerbread cake:

• Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9in square pan with a little bit of oil or vegan butter. Then line the pan with a strip of parchment paper.
• To make vegan buttermilk, add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.
• In a mixing bowl, beat together with a hand mixer or whisk brown sugar, sunflower oil, molasses, and apple sauce for about 1 minute. Add vegan buttermilk and mix again until combined.
• In a separate bowl, combine all-purpose flour, cocoa powder, gingerbread spice mix, baking soda, baking powder, and sea salt.
• Sift the flour mixture into the large bowl with the wet ingredients and use a whisk to mix the batter until just combined. Don’t overmix the batter.
• Pour the batter into the prepared pan and spread it to the sides.
• Bake in preheated oven for 20-25 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.
• Let the cake cool completely before frosting.

Make the frosting:

• Add soft butter and molasses in a mixing bowl and beat with a hand mixer (or stand mixer) until completely smooth. Sift half of the icing sugar, beat until combine. Sift the rest of the icing sugar and beat until soft and fluffy. It can take 2-3 minutes.
• Spread the molasses frosting all over the cooled cake using an offset spatula.
• Cut into 9 squares and serve.

Notes

* any vegetable oil, neutral in flavor, will work

You can make the gingerbread sponge a day ahead of time.

You can top the cake with crushed gingerbread cookies or sprinkle with ground cinnamon.

Nutrition Facts

Serving: 1 slice / Calories: 238kcal / Total Fat: 12,2g / Saturated Fat: 4,8g / Cholesterol: 0mg / Sodium: 35mg / Total Carbohydrate: 30,9g / Fiber: 0,7g / Sugar: 19,2g / Protein: 1,6g / Calcium: 27mg / Iron: 1mg / Potassium: 102mg

Nutrition

Calories: 238kcal

Příspěvek VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING se objevil jako první na Plantiful Bakery.