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.
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
Instructions
- 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.
- 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.
- Add the baking soda to blender; process 10 seconds to combine.
- Spread batter into prepared pan, smoothing the top.
- Bake in the preheated oven 20 to 25 minutes or until a toothpick inserted near the center comes out clean.
- 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
jL
Saturday 14th of November 2020
EXCELLENT! Will be making this again. My non GFWFPB family approved too.
Camilla
Monday 23rd of November 2020
Yippee! Always a big win when "regular" eaters approve, too (my son and husband fit into that category :))
Erica
Sunday 13th of September 2020
This is the first vegan nut free gf recipe I’ve made in over a year since my baby was diagnosed with a mountain of food allergies that actually tasted like something anyone would eat! A million thanks! He didn’t love the ginger (but I did) so I’m now combing your site for another hopeful gone run. Thank you!!
Camilla
Friday 18th of September 2020
I am SO happy that your little one could eat this, Erica (and that you enjoyed it, too). Yes, I hope you find some other recipes here that suit your needs.
Susan
Saturday 5th of September 2020
Hello, I'm wondering if non fat plain Greek yogurt could be used in place of the apple sauce. Thanks
Camilla
Saturday 5th of September 2020
I think that would work very well, Susan. Depending on how thick it is (I know that some brands, like Fage, are extremely thick), you may want to thin the yogurt a bit with water or milk.
Jenny
Tuesday 17th of December 2019
This is delicious! I’ve made it twice so far. First time with the applesauce and walnut options, second with banana and cashews. I almost doubled the spices the second go round, well as sprinkling candied ginger on the top before baking. Next I’m going to try quinoa flakes in place of the oats for my son who has allergies...thank you!
Camilla
Thursday 23rd of January 2020
So happy to hear it, Jenny!!! The quinoa flakes sound like a great sub.