Simple Vegan Chocolate Gingerbread
Make vegan gingerbread yourself? Our recipe is super easy and quick to make, nut-free, and tastes like the original from the supermarket!
Source / link: https://www.zuckerjagdwurst.com/de/rezepte/einfache-vegane-lebkuchen
Ingredients
| 500 g | Wheat flour (type 405) |
| 8 g | Baking powder |
| 200 g | Cane sugar |
| 40 g | Baking cocoa (unsweetened) |
| 15 g | Gingerbread spice |
| 40 ml | Neutral vegetable oil |
| 250 ml | Plant-based milk |
| 300 g | Dark chocolate |
| 2 EL | Coconut oil |
Preparation
Step by step through the recipe
- 1 Preheat the oven to 180 °C (fan). For the dough, mix 500 g wheat flour (type 405), 8 g baking powder, 200 g cane sugar, 40 g baking cocoa (unsweetened) and 15 g gingerbread spice in a bowl. Add 40 ml neutral vegetable oil and 250 ml plant-based milk and knead into a dough.
- 2 Roll out the dough on a floured surface to at least 5 Millimeter thick and cut out stars, circles, hearts or other shapes with cookie cutters. Place the gingerbread on a baking sheet lined with baking paper and bake in the preheated oven at 180 °C (fan) for about 10–15 Minuten.
- 3 If no cookie cutters are available, shape small balls from the dough and press them down slightly. This makes round gingerbread very easily.
- 4 Let the baked gingerbread cool for about 1 Stunde. Then melt 300 g dark chocolate and 2 EL coconut oil in a water bath. Turn the gingerbread in the chocolate and let drain on a rack. Afterwards, leave to rest on baking paper until the chocolate sets.
- 5 Store the gingerbread in an airtight container and eat within 3–5 Tagen.
Notes & tips
After baking, the gingerbread needs about 1 Stunde to cool before being dipped in chocolate. Note: The recipe is vegan but contains wheat (gluten). Peanuts are not included in this recipe.
Nutrition
estimated per piece- Calories
- 127 kcal
- Protein
- 3 g
- Fat
- 5 g
- Carbs
- 19 g
– = ingredient not in nutrition database (estimate incomplete)
