Vegan Gingerbread

vegan gingerbread.jpg

Vegan Gingerbread.  This photo was taken during a live tv show by George Aquilina.

‘I replace eggs with a mix of aquafaba and sparkling all natural organic drink by Whole Earth.   I usually use agave for this recipe but on tv I used golden syrup to give the audience a cheaper option.  This gingerbread is delicious with a combination of ginger powder, chopped crystalized ginger and grated fresh ginger and of course the fizzy ginger drink ‘

You will need:

350g agave [on tv I used golden syrup]
50g smooth peanut butter by Whole Earth
250g self raising flour
100g spelt flour
1/2 teaspoon salt
1 teaspoon ginger powder
1 teaspoon fresh grated ginger
3 tablespoons chopped crystallized ginger
1 tablespoon apple organic vinegar
the seeds from a vanilla pod
3/4 teaspoon mixed spice
1/4 teaspoon bicarbonate of soda
1 tablespoon cornflour
200ml all natural organic fizzy ginger drink by Whole Earth
12 tablespoons aquafaba (chick pea water)

Preheat oven to 170C.

Place the agave (or golden syrup) in a saucepan together with the peanut butter on gentle heat until the peanut butter melts.  Turn off the heat and add the apple organic vinegar.

Sift the self raising flour and spelt flour twice.  Add the cornflour, bicarbonate of soda, ginger powder, mixed spice, vanilla, crystallized ginger, grated fresh ginger and mix.

Use an electric mixer to whisk the aqua faba or chick pea water. [Simply use a can of chickpeas and drain the chickpea water. In the can I used, there were exactly 12 tablespoons of chickpea water]. It took 5 minutes on full speed in my Kitchenaid mixer and it depends on the power of your mixer. You need to whisk it until it forms peaks and if you turn the bowl upside down it should stay where it is.

Pour the warm agave and peanut butter mix into the flour mixture and stir. Add the fizzy drink, a little at a time and stir then add all the aqua faba and fold in. Do not over-mix and immediately pour the mix into an ovenproof tray prepared with non stick oven spray.

Bake in a preheated oven for 45 minutes. Allow to cool completely before slicing.

I use sparkling organic fizzy ginger drink by Whole Earth, smooth peanut butter by Whole Earth, crystallized ginger and spelt flour by Good Earth, self raising flour and cornflour by St Georges Brand, salt, ginger powder, mixed spice and vanilla by Schwartz and apple organic vinegar by Fiorentini both via P J Sutters, golden syrup by Tate and Lyle and chick pea water by Happy Chef at ix Xirja, fresh ginger by Big Fresh.


4 thoughts on “Vegan Gingerbread

  1. Love it to be vegan.
    I am now following your blog and would like to know if you may be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at: and leave me a note in the comments of this post, with a link to your recipe, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊


  2. Pingback: Cranberry Coconut Muffins [Lactose Free with Stevia] and making fresh almond milk | Good Food Everyday

  3. Pingback: Apple Cardamon Loaf | Good Food Everyday

From the heart of the Mediterranean.... Thank you !

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