Happy Holidays! Gingerbread men always sounded like a great idea when I was younger. We never made any when I was growing up but I always wished we had. Now that I am grown up, I realize now why we didn’t. Cutout cookies are too much work.
If you’re looking for a special holiday treat without needing to break out the cookie cutters, look no further. Gingerbread! With a yogurt icing on top.
Originally, I was inspired by these gingerbread cookie bars that I had found on Pinterest. Mine are obviously not cookie bars but I wasn’t looking for them to be cookies. I wanted gingerbread and gingerbread is what I got. The texture reminded me a lot of banana bread. They are spicy and warm, sweet and slightly chewy.
These taste great on their own, but I definitely recommend making the icing if you have a sweet tooth. If you don’t use vegan yogurt or have vegan yogurt, you can use a plant milk of your choice instead. You may need to adjust the ratio a bit if you decided to use milk, add more sugar if it’s too thin and more milk if it’s too thick.
- 2 tbsp ground flax seed
- 140 g coconut oil or vegan butter, softened
- 120 g brown sugar
- ½ tsp salt (1/4 tsp if using vegan butter)
- 1 tsp ground nutmeg
- 1 + ½ tsp ground cinnamon
- 2 tsp ground ginger
- 90 g molasses
- 356 g all purpose flour
- ¼ tsp baking soda
- 1 tsp baking powder
- 216 g unsweetened almond milk
- 2 tbsp vegan vanilla yogurt*
- about 1 + ½ cup powdered sugar
- Mix the ground flax seed with 5 tbsp of warm water and set aside. This is your flax egg.
- Preheat the oven to 350 F. Grease a 9" x 13" cake pan and set aside.
- Cream together the coconut oil or vegan butter with the brown sugar until it is fluffy.
- To the creamed mixture, add everything from the salt to the molasses and mix together.
- In another bowl, whisk together the flour, baking soda and baking powder.
- Add the prepared flax egg to the wet mixture.
- Starting with the flour, alternate adding flour and the almond milk to the wet mixture, in 3 additions, stirring to combine in between. It will be thick like dough but still wet and sticky.
- Scoop the gingerbread mixture into the prepared cake pan and spread corner to corner in an even layer. Bake for 30-35 minutes or until a toothpick comes out clean.
- For the icing, whisk together the powdered sugar and yogurt. Feel free to add more yogurt to make it runnier or more powdered sugar to make it thicker.
- Allow the gingerbread to cool completely before icing. The icing should be stored in the refrigerator so icing as you serve would be best. Store the gingerbread in an airtight container. Keeps for about 3 days.