Sticky Fingers Gingerbread

Gingerbread is one of my very favorite desserts, and this is definitely the best batch I’ve ever made. It is decadently moist and rich, luscious and spicy, with just enough sweetness to keep you going back into the kitchen for slice after slice. The flavors are incredibly dark and complex, the kind of dessert that has you closing your eyes after every bite just so you can figure out all the intense layers of spices and texture that are dancing on your tongue.

I called it Sticky Fingers Gingerbread because it is so overflowing with moisture that your fingers really are sticky after eating it.

This is the recipe that inspired me to make my own gingerbread. As you can see, I veganized it, changed it up, and transformed it to suit my taste.

Sticky Fingers Gingerbread

1 cup vegan margarine

1 tsp vanilla extract

1/2 cup water

1/2 cup molasses

1 cup agave nectar

1 cup Sucanat (evaporated cane juice) or brown sugar

3 cups AP flour

1 and 1/2 tsp baking soda

1/2 tsp salt

2 and 1/2 tsp ground ginger

2 and 1/2 tsp cinnamon

pinch of cloves and nutmeg

7 Tbsp of water combined with 3 Tbsp ground flax seed

1/2 cup soy milk (room temperature)

1 Tbsp fresh ginger, grated

- Preheat your oven to 325F and line your loaf pan with parchment paper that sticks up and out of the pan by a few inches so you can remove the loaf easily when you are done baking it.

- Combine the butter, water, molasses, agave nectar, vanilla, and sucanat in a pan over low heat. Stir frequently until everything has melted together. Set aside and allow to cool a bit, but don’t let it get too cold – you want it slightly warm.

- Sift together the flour, baking soda, and dried spices

- Microwave the flax and water mixture for about 45 seconds till the mixture reaches an egg like consistency

- Into the slightly warm molasses mixture beat in the flax eggs slowly, add the room temperature soy milk, and fold in the dry ingredients and fresh ginger. Combine until smooth.

- Pour into lined loaf pan and bake for 1 hour and 10 minutes. (I would suggest checking it at about an hour and proceed from there. You definitely don’t want your gingerbread over cooked! My oven took 70 minutes, just be careful with yours!)

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