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Vegan Molasses Gingerbread


Vegan Molasses Gingerbread

Vegan Molasses Gingerbread.

© 2009 Ashley Skabar, licensed to About.com, Inc.

This recipe is so easy, yet it always invites endless compliments. For non-vegans, feel free to use a dairy-free mayonnaise in place of the soy mayonnaise.

Makes one 9"x5" loaf

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes


  • 2 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2/3 cups white granulated sugar
  • 1/4 cup raw wheat germ
  • 1 T. baking powder
  • 1 t. baking soda
  • 1 t. salt
  • 1 t. ground ginger
  • 1 t. ground cinnamon
  • 1/4 t. ground nutmeg
  • 1 1/2 cup plain soy milk
  • 3/4 cup blackstrap molasses
  • 1/4 cup lemon juice
  • 2 T. olive oil
  • 2 T. soy mayonnaise
  • For the Molasses-Lemon Glaze
  • 1/4 cup white granulated sugar, plus more for sprinkling
  • 3 T. blackstrap molasses
  • 3 T. lemon juice
  • 2 T. warm water


1. Preheat the oven to 325 F. Lightly oil a 9"x5" loaf pan and set aside.

2. In a large mixing bowl, combine the flours, sugar, wheat germ, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg until well mixed. In another bowl, whisk together the soy milk, molasses, lemon juice, olive oil, and soy mayonnaise until combined. Add the wet ingredients to the dry, mixing until just combined. Spread the dough (it will be somewhere between a lumpy batter and a dough) into the prepared pan and bake for 15 minutes. Turn down the heat to 310 F, and bake for 1 hour more, or until risen and golden brown.

3. Meanwhile, make the topping. In a small saucepan over medium heat, whisk together the sugar, molasses, lemon juice, and water. Stir constantly until the sugar has dissolved, about 1 minute. Remove from heat and pour over the bread immediately after removing it from the oven. Sprinkle generously with sugar and allow the bread to cool completely in the pan before removing. Serve warm or at room temperature.

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