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.
- Vegan (grain-free, gluten-free)
- Low in sugar
- 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
- pumpkin puree
- raw cashews
- baking soda
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
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.
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.
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.
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).