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