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!