Vegan gingerbread

    1 hour

    Tradtional gingerbread using apple puree instead of eggs and milk - lovely and moist, great for cold winter evenings!


    Lancashire, England, UK
    30 people made this

    Serves: 10 

    • 225g (8oz) self-raising flour
    • 2 teaspoons ground ginger, or more to taste
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon bicarbonate of soda
    • 85g (3oz) sunflower spread (e.g. Pure®)
    • 85g (3oz) black treacle
    • 85g (3oz) golden syrup
    • 85g (3oz) Demerara sugar
    • 170g (6oz) apple puree

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Sift flour, ginger, cinnamon and soda into a mixing bowl.
    2. Melt sunflower spread, treacle, syrup and sugar in a pan over a low heat, stirring all the time.
    3. Allow the contents of the pan to cool a little, then pour into the flour mixture and stir well to combine.
    4. Stir in the apple puree, then beat well until thoroughly mixed. The mixture will be fairly runny. Pour mixture into a greased and floured loaf tin.
    5. Bake for about 45 minutes. The gingerbread is cooked when a skewer inserted into the centre comes out clean.

    Serving suggestion

    Slice to serve - some people like it with butter, or you could serve as a pudding with custard or cream.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    great recipe. turned out well. tasted even better with crystallized ginger on top!  -  04 Aug 2014


    incredibly yummy and easy to make!! Everyone loved it!!! Used oil instead of pure sunflower spread  -  27 May 2014


    This gingerbread was delish, I loved it! For a more biscuit-y twist, check out my recipe!  -  21 Nov 2016