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Vegan Gluten-Free Oat Gingerbread (oil-free)

Moist, delicious and easy vegan gluten-free oat gingerbread ! It is oil-free, flourless, made in a blender, & ready in 30 minutes. Enjoy it for for breakfast, snacks and dessert.

I love oats. I love gingerbread. Why not combine the two into one? Moreover, why have I not done this sooner!!??

You will have the same question when you give this a try, which you must. It is incredibly moist, tender, delicious, and deeply fragrant with spices.

It’s a good thing that it is so healthy, because you’ll want to gobble it up (for a power breakfast, snack or dessert!). In fact, it is so rich in good-for-you in ingredients, it is in your best interest to eat at least 2 pieces.

Say hello to my Vegan Gluten-Free Oat Gingerbread.

Recipe Benefits

  • Vegan (grain-free, gluten-free)
  • Oil-free
  • Gluten-free
  • Low in sugar
  • Flourless
  • 103 calories per square
  • Crazy easy to make (blend everything in a blender!)

Ingredients for Vegan Gluten-Free Oat Gingerbread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

  • rolled oats (certified gluten-free, as needed)
  • apple juice
  • molasses
  • pumpkin puree
  • raw cashews
  • baking soda
  • salt
  • spices.

How to Make Healthy Vegan Oat Gingerbread

Making this gingerbread requires little time (under 30 minutes, start to finish) and minimal effort. Yay and yay. The ingredients are familiar, affordable, and variable (i.e., lots of options for swapping, depending on your needs and what’s in the pantry), too.

As mentioned above, I have options for just about every ingredient (save for the oats and baking soda). 

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) square baking pan (a 9-inch round pan will work, too) with parchment paper. Spray the exposed sides with nonstick cooking spray.

Step Two: Blend Everything in a Blender

Place everything EXCEPT the baking soda into a blender and blend. until smooth. Stop and scrape down the blender to ensure that everything gets thoroughly mixed. The batter will be a tiny bit grainy in appearance. 

Next, blend in the baking soda. Baking soda starts activating as soon as it hits the wet ingredients, so it helps the leavening of the cake to get everything blended and smooth before letting the baking soda get to work.

Step Three: Spread in Pan

Spread everything in the prepared baking pan, smoothing the top.

Step Four: Bake

Slide the pan into the preheated oven for a brief bake (about 20 to 25 minutes) until dark brown and a toothpick inserted near the center comes out with only moist crumbs attached.

Step Five: Cool the Cake

Let the cake cool in the pan for about 10 minutes before using the paper liner to lift it out and onto a cooling rack.

Because the cake is quite moist, wait until it is completely cooled before cutting into neat pieces.

If you could care less about the pieces being neat, cut/tear into the cake while still warm :).

I know you will love this cake as much as I do. It is easy enough for a quick weeknight bake, but special enough for the holidays, too.

Happy baking!

FAQ

Storage for the Vegan Gluten-Free Oat Gingerbread

Store the cooled gingerbread in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Cashew Options

You can use an equal amount (by weight) of other nuts (e.g., pecans, walnuts, almonds) or pepitas (green pumpkin seeds) in place of the raw cashews.

Apple Juice Options

An equal amount of water or nondairy milk can be used in place of the apple juice. The juice provides some sweetness, so this substation will lead to a less sweet cake. If desired, add an extra tablespoon or so of sweetener.

Pumpkin Options

An equal amount of unsweetened applesauce can be used in place of the pumpkin. The cake will be lighter in texture.

Mashed, very ripe banana can also be used (note that the cake will have a mild banana flavor). I suggest using water or nondairy milk in place of the apple juice if using the banana option.

Molasses Tip & Options

I love blackstrap molasses, but do not recommend it for this cake (too bitter). An equal amount of maple syrup or honey (if not vegan) can be used in place of the molasses (note that the cake will be lighter in flavor and color with these options; the pumpkin flavor will be more apparent). An equal amount of coconut sugar or dark brown sugar can also be used in place of the molasses.

Make Your Own Pumpkin Pie Spice

Make your own pumpkin pie spice blend by combining 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves (feel free to vary this according to what you have/prefer).

Related Posts

Easy Vegan Oat Gingerbread {oil-free, gluten-free, flourless}

Easy Vegan Oat Gingerbread {oil-free, gluten-free, flourless}

Yield: 16 squares
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Moist, delicious and easy vegan oat gingerbread ! It is oil-free, gluten-free, flourless & ready in 30 minutes. Enjoy it for for breakfast, snacks and dessert.

Ingredients

  • 2 cups (200 g) rolled oats (certified gluten-free, as needed).
  • 1 and 1/3 cups (325 mL) unsweetened apple juice (see notes for options)
  • 3/4 cup (175 mL) unsweetened pumpkin puree
  • 1/2 cup (64 g) raw cashews (see notes for options)
  • 1/2 cup (125 mL) molasses (not blackstrap; see notes for options)
  • 2 teaspoons ground ginger
  • 1 and 1/2 teaspoons pumpkin pie spice (see notes for options)
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda

Instructions

  1. Preheat oven to 375°F (190°C). Spray or grease a 9-inch (22.5 cm) baking pan; line with parchment paper, allowing an overhang on both sides.
  2. In a blender, process the oats, apple juice, pumpkin, cashews, molasses, ginger, pumpkin pie spice, and salt until blended and completely smooth, stopping several times to scrape sides of blender.
  3. Add the baking soda to blender; process 10 seconds to combine.
  4. Spread batter into prepared pan, smoothing the top.
  5. Bake in the preheated oven 20 to 25 minutes or until a toothpick inserted near the center comes out clean.
  6. Transfer pan to a wire rack and cool 10 minutes. Remove gingerbread from pan and let cool completely before cutting into squares.

Notes

Storage: Store the cooled cake in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Cashew Options: You can use other nuts (e.g., pecans, walnut, almonds) or pepitas (green pumpkin seeds) in place of the raw cashews.

Apple Juice Options: An equal amount of water or nondairy milk can be used in place of the apple juice. The juice provides some sweetness, so this substation will lead to a less sweet cake. If desired, add an extra tablespoon or so of sweetener.

Pumpkin Options: An equal amount of unsweetened applesauce can be used in place of the pumpkin. The cake will be lighter in texture. Mashed, very ripe banana can also be used (note that the cake will have a mild banana flavor). I suggest using water or nondairy milk in place of the apple juice if using the banana option.

Molasses Tip & Options: I love blackstrap molasses, but do not recommend it for this cake (too bitter). An equal amount of maple syrup or honey (if not vegan) can be used in place of the molasses (note that the cake will be lighter in flavor and color with these options; the pumpkin flavor will be more apparent). An equal amount of coconut sugar or dark brown sugar can also be used in place of the molasses.

Pumpkin Pie Spice Options: Make your own pumpkin pie spice blend by combining 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves (feel free to vary this according to what you have/prefer).

Nutrition Information
Yield 16 Serving Size 1 piece (1/16th)
Amount Per Serving Calories 103Total Fat 2.7gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 121.9mgCarbohydrates 18.1gFiber 1.7gSugar 10.2gProtein 2.3g

Did you make this recipe?

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wendy

Friday 19th of January 2024

Hi Camilla, If using premade oat flour do I use the weight or cup measurement?

Thanks! Wendy

Camilla

Monday 5th of February 2024

Hi Wendy,

Definitely go with an equivalent weight.

Julie

Thursday 17th of August 2023

I love the taste but it came out like overnight oats. The ingredients didn’t blend together really well. It might be the loads of liquids? 375ml is a lot for 200 gramm plus the sirup. I will try this again with less liquid, as the taste is great!

Camilla

Thursday 17th of August 2023

Hi Julie! Were you able to completely blend the ingredients into a smooth batter? You mention that the ingredients "didn't blend together really well." The oats and cashews need to be entirely smooth in order for this to work as a cake. Did you use a blender to process the ingredients? If the ingredients are still chunky, then yes, it will not set up properly (and I can understand why it would be more like overnight oats). I am glad you liked the taste, though! I make this cake often in the cooler moths--the proportions definitely work. I hope that you do try again and process everything until entirely, and silky, smooth.

Jay

Sunday 11th of June 2023

This was excellent! Looks great, taste even better!

Camilla

Monday 12th of June 2023

I am so glad you like it, Jay!

Zavier

Tuesday 13th of December 2022

I'm not entirely sure what went wrong, but this did not work. I've now been baking it for 45 minutes and it is still gummy and soggy. I've not ever had this problem with gluten-free baking before.

Zavier

Wednesday 21st of December 2022

@Camilla, The batter looks the same as what's in your pictures. Perhaps it was the pumpkin puree I used? It's the only thing I can think of that might have done it since different pumpkin purees can be more or less watery. No substitutions except for using blackstrap because I don't like sweet desserts. I cooked it for 2 and 1/2 hours, and by that point the outside was a brick and the inside was still almost liquid.

Camilla

Tuesday 13th of December 2022

Hi Zavier, Oh no, I am so sorry you are having problems with the recipe! Just checking: did the batter look like my photos after you blended all of the ingredients? Did you make any substitutions? This recipe definitely works, so I am not sure why it would still be "soggy" after twice the baking time. Is your baking soda fresh? I am just trying to trouble shoot what might be the problem.

patricia

Saturday 5th of November 2022

I usually soak and then wipe dry my cashews before blending them. Will this method work with this recipe?

Camilla

Thursday 10th of November 2022

Yes, that will work, Patricia!

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