A delicious vegan gingerbread

  • Serves: 20 people
  • Prep time: 30 minutes
  • Cooking time: 10 minutes
    • British
    • Dairy Free
    • Vegetarian
    • Vegan

    Chef's Tip

    Lay a doily over the biscuit as a template, sprinkle over icing sugar and lift off carefully to reveal a lace effect pattern. Use a small sieve when sprinkling over the icing sugar

    Vegan Gingerbread

    Recipe Information

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    250g plain flour

    150g ground almonds

    120ml melted coconut oil

    120ml maple syrup

    20ml vegetable oil

    2 tsp vanilla essence

    1 tbsp ground ginger

    1 tsp baking powder

    Pinch salt

    Icing sugar to decorate

    Biscuit cutters – approx 5cm (use round, star or any shape you like)


    Preheat the oven to 170c/325f/gas 3

    Put the flour, ground almonds, ground ginger, baking powder and salt into a bowl and whisk well with a balloon whisk

    In another bowl mix the coconut oil, maple syrup, vanilla essence and vegetable oil together

    Pour this mixture into the dry mix and mix well

    Allow to rest a while

    Then roll out to the thickness of a pound coin

    With your chosen cutters – cut out 20 biscuits

    Using a palette knife transfer to lightly greased baking sheets – allow a little space between them

    Bake for 7- 10 mins – till the edges are just browning

    Allow to cool

    Serve as they are or add icing sugar outlines

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