Gingerbread is one of my very favorite desserts, and this is definitely the best batch I’ve ever made. It is decadently moist and rich, luscious and spicy, with just enough sweetness to keep you going back into the kitchen for slice after slice. The flavors are incredibly dark and complex, the kind of dessert that has you closing your eyes after every bite just so you can figure out all the intense layers of spices and texture that are dancing on your tongue.
I called it Sticky Fingers Gingerbread because it is so overflowing with moisture that your fingers really are sticky after eating it.
This is the recipe that inspired me to make my own gingerbread. As you can see, I veganized it, changed it up, and transformed it to suit my taste.
Sticky Fingers Gingerbread
1 cup vegan margarine
1 tsp vanilla extract
1/2 cup water
1/2 cup molasses
1 cup agave nectar
1 cup Sucanat (evaporated cane juice) or brown sugar
3 cups AP flour
1 and 1/2 tsp baking soda
1/2 tsp salt
2 and 1/2 tsp ground ginger
2 and 1/2 tsp cinnamon
pinch of cloves and nutmeg
7 Tbsp of water combined with 3 Tbsp ground flax seed
1/2 cup soy milk (room temperature)
1 Tbsp fresh ginger, grated
- Preheat your oven to 325F and line your loaf pan with parchment paper that sticks up and out of the pan by a few inches so you can remove the loaf easily when you are done baking it.
- Combine the butter, water, molasses, agave nectar, vanilla, and sucanat in a pan over low heat. Stir frequently until everything has melted together. Set aside and allow to cool a bit, but don’t let it get too cold – you want it slightly warm.
- Sift together the flour, baking soda, and dried spices
- Microwave the flax and water mixture for about 45 seconds till the mixture reaches an egg like consistency
- Into the slightly warm molasses mixture beat in the flax eggs slowly, add the room temperature soy milk, and fold in the dry ingredients and fresh ginger. Combine until smooth.
- Pour into lined loaf pan and bake for 1 hour and 10 minutes. (I would suggest checking it at about an hour and proceed from there. You definitely don’t want your gingerbread over cooked! My oven took 70 minutes, just be careful with yours!)
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Make more of this PLEASE!
Oh my gosh! I could totally make that – we just bought fresh ginger! yum yum yum!
Mmmmmmm! Have you ever had lemon sauce on your gingerbread? It is AWESOME.
I love gingerbread! This looks delicious!
That looks luscious! I always think of gingerbread as a hard cookie, but this looks infinitely yummier.
I’m drooling!
how strange is it that i ONLY like gingerbread things if they’re made with maple syrup instead of molasses? I always thought i hated gingerbread until i noticed that all the recipes i found contained molasses-which i loathe. I’ll have to make this
I love gingerbread, and I used to make it every year before going vegan. Not sure why I haven’t veganized my old favorite recipe though.
i looooooooooooooooove me some gingerbread, Tasha! i am totally going to have to make your sticky fingers gingerbread so i can get in on the yummies, too – i think i can make it gluten-free as well. ooooh, i can’t wait! thanks again for sharing another wonderful recipe! superw00t!
This looks divine! I’ve yet to have ginger anything this year (didn’t even have it last year!) so I believe it’s about time I made something involving it. This recipe looks like the perfect thing to cure me of my no gingerness.
Beautiful shots of the gingerbread, I can practically taste it! And there’s even flax seeds in it…so this practically counts as a health food, right?
. I want to try this recipe!
This looks awesome!!!!!!!!!!! Sorry if ive missed any posts, for some reason your new feed isn’t updating in my googlereader properly. Off to fix that…
That sounds really good. You know, I’ve actually never had gingerbread before. I love gingerbread cookies though!
This looks AMAZING! I’m making it!
yum. i love gingerbread
I’ve just died and gone to dessert heaven… and I’ve only SEEN your gingerbread…
I can only imagine what would happen if I tasted it.
Wow! That looks incredible!! Very impressed:-) Aloha!
[...] The Voracious Vegan: Sticky Fingers Gingerbread [...]
I’ve been obsessed with EVERYthing ginger-flavored lately: raw gingerbread people, pancakes, tea… it’s just so sweet-n-spicy at the same time
This looks so delicious! If the thought of sugar didn’t make me ill at this point, I might be tempted to top it with a lemon glaze. Yum!
[...] luscious perfection of this cake. This kind of dessert, sharing the same deep, intense notes as my Sticky Finger Gingerbread, is my very favorite kind of dessert, rich and dark with a very complex flavor. My love for this [...]