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We used to buy gingerbread more often in the run-up to Christmas. If you live vegan you often deal even more intensively with the ingredients and ask yourself whether everything really has to be in there.

Although you can now buy a lot of vegan gingerbread in the supermarket, we don’t want to withhold this delicious recipe for our vegan gingerbread from you!

Just give it a try and adapt it to your taste and you can enjoy your perfect gingerbread whenever you feel like it! -By the way, a nice souvenir for Christmas!


Cook Time25 minutes
Baking time45 minutes
Total Time1 hour 10 minutes
Course: Kleinigkeit, Nachspeise
Author: Malgosia


  • 200 g spelled flour
  • 100 g sugar
  • 1 tsp baking soda
  • 1 tbsp gingerbread spice
  • 1 pinch of ground vanilla
  • 2 tbsp cocoa
  • 50 g orange peel
  • 50 g Medjool dates (pitted)
  • 60 ml rapeseed oil
  • 110 ml maple syrup
  • 150 g vegan creme fraiche
  • 90 ml plant drink
  • 120 g nuts (in our recipe we used 40g almonds, walnuts and pecans each)
  • 100 g chocolate


  • Preheat the oven to 180 ° C.
  • Mix the flour, sugar, baking soda, gingerbread spice, vanilla and cocoa in a bowl.
  • Puree the orange peel, dates, plantbased milk and rapeseed oil with a mixer to a smooth mass.
  • Mix the date mass with maple syrup and creme fraiche and add to the flour mixture.
  • Chop the nuts into large pieces and fold into the batter.
  • Grease the loaf pan and dust with flour. Pour in the batter and bake on the middle rack for 40-45 minutes. Use a wooden stick to test whether the gingerbread is ready and, after removing it from the baking pan, let it cool on a wire rack.
  • When the cake has cooled completely, melt the chocolate over boiling water and pour it onto the cake.


The gingerbread tastes best the next day. So bake a little earlier.

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