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

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.

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.

How to Make Flourless, 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.

Here is what you need: rolled oats, apple juice, molasses, pumpkin, raw cashews, baking soda, salt and spices.

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

Ready to make the batter? It’s this easy: 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.

Spread the batter in a 9-inch square baking pan that has been sprayed/greased and lined with parchment paper, smoothing the top.

Slide the pan into the oven (preheated to 350F) 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.

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!

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

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★★★★★

5 from 1 reviews

• Author: Camilla
• Prep Time: 5
• Cook Time: 25
• Total Time: 30 minutes
• Yield: 16 squares 1x

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Description

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.

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Scale 1x2x3x

Ingredients

• 2 cups rolled oats (certified gluten-free, as needed).
• 1 and 1/3 cups unsweetened apple juice (see notes for options)
• 3/4 cup unsweetened pumpkin puree
• 1/2 cup (64 g) raw cashews (see notes for options)
• 1/2 cup 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

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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).

• Category: Dessert
• Method: Baking

Nutrition

• Serving Size: 1 piece (1/16th)
• Calories: 103
• Sugar: 10.2 g
• Sodium: 121.9 mg
• Fat: 2.7 g
• Saturated Fat: 0. 7 g
• Carbohydrates: 18.1 g
• Fiber: 1.7 g
• Protein: 2.3 g
• Cholesterol: 0 mg

Keywords: vegan, flourless, oil-free, gingerbread, oats, pumpkin, easy, blender, healthy, clean eating