Chocolate-Pumpkin Gingerbread (Vegan and Gluten-Free) Recipe

Name: Chocolate-Pumpkin Gingerbread (Vegan and Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅔ cups gluten-free flour (I use Bob's Red Mill Gluten-Free All-Purpose Baking Flour); 1 teaspoon xanthan gum (omit if using regular wheat flour); 1 ¼ cups sugar (I prefer organic unrefined cane sugar); 3 tablespoons cocoa powder; 1 teaspoon baking soda; ¾ teaspoon salt; ½ teaspoon cinnamon; ½ teaspoon powdered ginger; ¼ teaspoon nutmeg; ¼ cup almond milk or ¼ cup soymilk; 1 teaspoon apple cider vinegar; 1 (15 ounce) can pumpkin puree; 3 tablespoons blackstrap molasses; 3 tablespoons canola oil; 1 teaspoon vanilla extract; 1 tablespoon fresh ginger, finely minced; 1 cup dark non-dairy chocolate chips

Servings: persons

1 ⅔ cups gluten-free flour (I use Bob's Red Mill Gluten-Free All-Purpose Baking Flour)
1 teaspoon xanthan gum (omit if using regular wheat flour)
1 ¼ cups sugar (I prefer organic unrefined cane sugar)
3 tablespoons cocoa powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon powdered ginger
¼ teaspoon nutmeg
¼ cup almond milk or ¼ cup soymilk
1 teaspoon apple cider vinegar
1 (15 ounce) can pumpkin puree
3 tablespoons blackstrap molasses
3 tablespoons canola oil
1 teaspoon vanilla extract
1 tablespoon fresh ginger, finely minced
1 cup dark non-dairy chocolate chips

1
["Preheat the oven to 350F Lightly oil an 8"" x 8"" square cake pan and set aside.", "In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, salt, cinnamon, powdered ginger, and nutmeg until well mixed.", "Set aside.", "In a medium-sized mixing bowl, whisk together the almond milk and vinegar until the mixture curdles slightly.", "Add the pumpkin puree, molasses, canola oil, vanilla, and fresh ginger, mixing until smooth.", "Fold the wet ingredients into the dry, mixing until just combined.", "Fold in the chocolate chips until evenly distributed.", "Spread the batter into the prepared pan and bake until a toothpick inserted into the center of the gingerbread emerges clean, about 35-45 minutes.", "Allow to cool on a wire cooling rack completely before cutting into squares and serving.", "Dust with confectioners' sugar before serving if desired."]

877

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ⅔ cups gluten-free flour (I use Bob's Red Mill Gluten-Free All-Purpose Baking Flour), 1 teaspoon xanthan gum (omit if using regular wheat flour), 1 ¼ cups sugar (I prefer organic unrefined cane sugar), 3 tablespoons cocoa powder, and more.

Yes, Chocolate-Pumpkin Gingerbread (Vegan and Gluten-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Pumpkin Gingerbread (Vegan and Gluten-Free)

How did you like this recipe?

Frequently Asked Questions