Prepare to embark on a culinary journey that will transform your understanding of vegan desserts! This Black Sticky Gingerbread is not just a recipe—it's a sensory experience that combines rich, deep molasses flavors with warm, aromatic spices. Imagine a dessert so moist and indulgent that you won't believe it's completely plant-based. Whether you're a committed vegan, a curious foodie, or someone looking to impress guests with an extraordinary baked treat, this gingerbread will become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup blackstrap molasses
- 1 cup almond milk
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup coconut oil, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch square baking pan or line it with parchment paper, ensuring complete coverage with slight overhang for easy removal.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, ground ginger, cinnamon, and nutmeg. Whisk the dry ingredients thoroughly to ensure even distribution of spices and leavening agent.
- In a separate medium bowl, combine the blackstrap molasses, almond milk, and melted coconut oil. Whisk these wet ingredients until they are completely integrated and form a smooth, glossy mixture.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, mixing until just combined. Be careful not to overmix, as this can result in a tough texture.
- Transfer the batter to the prepared baking pan, using a spatula to spread it evenly and smooth the top. Tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 40-45 minutes. To test for doneness, insert a toothpick into the center of the gingerbread - it should come out with a few moist crumbs but no wet batter.
- Remove from the oven and let the gingerbread cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the gingerbread out and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal pieces. For best flavor and texture, let the gingerbread sit for a few hours or overnight to allow the flavors to develop and the texture to become more sticky and moist.
Tips
- Use high-quality blackstrap molasses for the most intense, deep flavor profile.
- Ensure all ingredients are at room temperature for better mixing and consistent texture.
- Don't overmix the batter - this can lead to a tough, dense gingerbread.
- For extra moisture, you can add a tablespoon of applesauce or mashed banana to the wet ingredients.
- Let the gingerbread cool completely and even wait overnight to enhance its sticky, rich texture.
- Store in an airtight container to maintain moisture and prevent drying out.
- For a more intense spice experience, consider adding a pinch of ground cloves or black pepper.
- Serve with a dollop of vegan whipped cream or a dusting of powdered sugar for an elegant touch.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 3g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
