Moist Vegan Gingerbread

Ingredients

• 200 ml Oat milk (Preferably unsweetened)
• 5 g Fresh ginger (Finely grated, equivalent to ½ teaspoon)
• 150 g Acacia honey (Neutral honey, adds sweetness and moisture)
• 5 g 4-spice blend (black pepper, cinnamon, nutmeg, clove) (About 1 teaspoon)
• 2.5 g Ground cinnamon (½ teaspoon)
• 80 ml Vegetable oil (sunflower) (Can be replaced by 100 g of semi-salted butter)
• 5 gouttes Mandarin essential oil (or orange) (Optional, adds a citrus note)
• 120 g Whole sugar (Provides sweetness and color)
• 250 g Wheat flour (type 45) (Cake base)
• 5 g Baking powder (About 1 teaspoon)
• 2.5 g Baking soda (About ½ teaspoon)

Instructions

1. Prepare the ingredients

   Measure the oat milk, honey, whole sugar, flour, baking powder, baking soda, spices and ginger. Grate the fresh ginger.

   Time: PT5M

2. Heat the oat milk with aromatics

   In a saucepan, bring the oat milk to a boil with the grated ginger, honey, 4-spice blend and cinnamon. Stir constantly.

   Time: PT5M

3. Incorporate the oil and citrus essence

   Remove the saucepan from the heat, add the vegetable oil (or melted butter) then a few drops of mandarin essential oil or orange zest. Mix quickly.

   Time: PT2M

4. Mix the dry ingredients

   Add the whole sugar, then incorporate the flour, baking powder and baking soda. Mix off the heat until a homogeneous batter is obtained.

   Time: PT5M

5. Prepare the pan

   Generously butter the loaf pan (or line it with parchment paper). Pour the batter into the pan and smooth the surface with a spatula.

   Time: PT2M

6. Bake

   Place the pan in the preheated 180°C oven and bake for 40 minutes.

   Time: PT40M

   Temperature: 180°C

7. Check the baking

   Remove the gingerbread and poke the center with the tip of a knife; it should come out dry. If needed, extend baking by 5 minutes.

   Time: PT5M

Nutrition Facts

Calories

330

Protein

1.5 g

Carbohydrates

52 g

Fat

10 g

Fiber

1.3 g

Ingredient Substitutions

• Instead of Oat milk: Soy milk, Almond milk
• Instead of Fresh ginger: Ground ginger
• Instead of Acacia honey: Maple syrup, Agave syrup
• Instead of 4-spice blend (black pepper, cinnamon, nutmeg, clove): Store-bought gingerbread spice mix
• Instead of Ground cinnamon: Cinnamon stick to grate
• Instead of Vegetable oil (sunflower): Butter, Coconut oil
• Instead of Mandarin essential oil (or orange): Orange zest
• Instead of Whole sugar: Raw cane sugar, Brown sugar
• Instead of Wheat flour (type 45): Gluten-free flour, Spelt flour
• Instead of Baking powder: Rising powder
• Instead of Baking soda: Double-acting rising powder

Equipment Needed

• Saucepan
• Ginger grater (or microplane)
• Mixing bowl
• Silicone spatula
• Loaf pan (20 cm)
• Kitchen scale
• Oven

Critical Steps — Do Not Skip

• Boil the oat milk with honey and spices (step 2).
• Bake at 180°C for 40 minutes (step 6).
• Check the baking with the tip of a knife (step 7).

Chef Tips from the Video

• Use acacia honey for a neutral taste that lets the spices shine.
• Grate fresh ginger at the last moment to preserve its pungent aroma.
• If you don't have essential oil, add finely grated orange zest.

Troubleshooting

Storage

Refrigerator: Store in cling film, up to 5 days.

Freezer: Pack tightly, up to 2 months.

Room temperature: At room temperature, maximum 2 days (in a sealed container).

Make-Ahead Tips

• Prepare the gingerbread the day before, let it cool completely then cover.
• The gingerbread freezes very well; thaw at room temperature before serving.