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Elana’s Meat-Free Monday: Iced Gingerbread

(VEGAN/VEGETARIAN RECIPES) Gingerbread is a holiday favorite and a wonderful dessert for New Year’s Eve parties. This recipe includes a delicious vanilla icing to drape over the gingerbread. Cut the loaf into slices and enjoy for breakfast or cut into square cubes and serve as bite-sized hors d’oeuvres! — Global Animal

(VEGAN/VEGETARIAN) Gingerbread loaf with vanilla icing recipe.

Enjoy this gingerbread loaf with a dollop of vanilla icing. Photo Credit: Elana Pisani (VEGAN/VEGETARIAN)

Iced Gingerbread
Yield: 6-8 servings

Ingredients
1 1/2 cups All Purpose Flour
1 rounded tbsp Ginger
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Nutmeg
1/4 tsp Cloves
1 tsp Baking Powder
1/2 cup Almond Milk
1 tsp Apple Cider Vinegar
2 tsp Vanilla Extract
1/2 cup Molasses
1/4 cup Brown Sugar

Directions
Pre-heat oven to 350 degrees. Spray a 9 x 5 loaf pan with cooking spray.

In a small bowl, whisk together the almond milk and apple cider vinegar. Let sit for 5 minutes.

In a large bowl, stir together the flour, ginger, cinnamon, salt, nutmeg, cloves, baking powder, and brown sugar.

Make a well in the bottom of the bowl and pour in the almond milk mixture, vanilla, and molasses in the hole. Stir the liquid in the hole and then incorporate into the dry ingredients. Pour the batter into the loaf pan and bake for 25-30 minutes.

For the Icing:
1 cup Vegan Powdered Sugar
2 tbsp Earth Balance
2 tsps Vanilla Extract
2 tsps Almond Milk

Whisk together all ingredients in a small bowl to make the icing. Wait until the gingerbread cools and then use a spatula or the back of a spoon to cover the bread in icing, using gentle back and forth motions.

Learn more about the Meat-Free Mondays Challenge!

MORE MEATLESS MEALS

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