Description

Introducing this moist and fluffy vegan gingerbread loaf. It's moist, fluffy, slightly fudgy and healthy enough to eat for breakfast. Need I say more?

Ingredients

Scale

Gingerbread

3 ripe Bananas
⅓ cup Tahini
¼ cup Blackstrap molasses
¼ cup Cashew milk
3 tbsp Coconut sugar
2 tsp Lemon juice ((can sub with apple cider vinegar))
1 tsp Vanilla extract
2 tsp Ceylon Cinnamon
2 tsp Ground Ginger ((can sub with 2 tsp ground ginger powder) )
1 tsp Ground Cloves
1 tsp Nutmeg
1 tsp Salt
1 ½ tsp Baking powder
1 tsp Baking soda
1 ½ cups Spelt flour

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Instructions

Begin by preheating the oven to 350°F (180°C). Grease a 8 x 5 loaf pan with cooking spray and line it with parchment paper.
Add the bananas into a medium bowl and mash together until there are no lumps. The more smooth the banana mash the better. Pour in the tahini, molasses, cashew milk, coconut sugar, lemon juice and vanilla extract. Whisk this mixture together well!
Once incorporated, sprinkle in the cinnamon, ginger, cloves nutmeg, salt, baking powder and baking soda. Whisk well again. At this point the batter should begin to look super frothy – this is because the baking soda is reacting with the lemon juice.
Finally, gently sprinkle in the spelt flour and fold it into the batter to combine. Mix until just incorporated and the batter is thick and rich-looking.
Pour the gingerbread batter into the prepared bread pan and sprinkle a liberal amount of coconut sugar over the bread. Place the bread in the oven and bake for 50-60 minutes until puffed and cracked on top.
Let the bread cool for at least 2 hours, ideally overnight before slicing.
Store the bread wrapped in plastic wrap or in a glass tupperware on the counter for up to 3 days or 1 week in the fridge.

Notes

This is totally optional but you can whisk together cream cheese, honey and cashew milk to make a simple cream cheese icing for this loaf. I would use about 1/2 cup of vegan creamy cheese, 3 tbsp of cashew milk, 1 tbsp of honey, a dash of vanilla, plus a pinch of salt. Whisk these all together and add more cashew milk as needed to get the icing to a consistency you like.