Vegan Chocolate Gingerbread

Vegan Chocolate Gingerbread

Happy Monday, everyone! If you were worrying I’d gone back into hiding, fear no more. Last week I was bedridden with the flu, but seem to have kicked it mostly to the curb. And today’s amazingly moist, cocoa-spiked gingerbread seems to be speeding my recovery.  As cake always does.  😉

This recipe is simple and simply delish.  I don’t normally indulge in coffee, but after six straight days in bed I was willing to make an exception.  If caffeine is an issue for you, feel free to use an equal amount of decaffeinated coffee for the traditional brew.  If you don’t have crystallized ginger on hand, substitute chocolate chips or chopped dried fruit instead.  What’s important is that you bake this sometime very soon.  Because it really is so good.

Adapted from Moosewood Restaurant Celebrates : Festive Meals for Holidays and Special Occasions.

Yields 16 servings.

SODIUM CONTENT: 8 mg per serving

Nutrition Facts: Vegan Chocolate Gingerbread


1/3 c. unsweetened cocoa powder
1 1/3 c. all-purpose flour
1 c. brown sugar, packed
2 t. Featherweight sodium-free baking powder
2 1/2 t. ground ginger
1 t. ground cinnamon
1 c. brewed coffee, cooled to room temperature
1/2 c. canola oil
1/4 c. chopped crystallized ginger
2 T. apple cider vinegar


Preheat oven to 375 degrees. Lightly oil an 8-inch square baking pan and dust with a tiny amount of flour or cocoa powder. Set aside.

Measure the dry ingredients into a mixing bowl and whisk well to combine. Add the wet ingredients and stir just until combined.

Pour batter into the prepared pan. Place pan on middle rack in oven and bake 30 minutes.

Remove pan from oven and place on wire rack to cool. Cool at least briefly before slicing into squares. Serve warm or cool. Cover leftovers tightly.

Vegan Chocolate Gingerbread

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4 Responses to Vegan Chocolate Gingerbread

  1. Bev QB says:

    Do you have a suggestion for a coffee substitute? I seriously cannot stand the taste of coffee and am wondering just how important the taste of it is to this gingerbread. The full cup of coffee sounds like more than the usual “you can’t really taste it it” amount.

    Assuming I figure out the whole coffee issue, I’m thinking that turning this into dry crumbs might be a wonderful low sodium sub for gingersnap crumbs in the layered pumpkin cheesecake recipe I have. I’ve already done some low sodium subs to it, but this could drop the sodium in the crust even further.

    • Christy says:

      Hey Bev! Totally understand your coffee concern. I hate the taste too and never drink it. Fortunately because of the ginger-cocoa combination, you really can’t discern the coffee flavor. It’s in there – yes, a cup is a lot, but there’s so much going on, it’s really not pronounced.

      It’s such a simple recipe, I’d suggest trying it as written and testing for yourself. I really think you’ll be surprised by the flavor – pleasantly so! The idea for the crumbs is great – I’d say just leave the cake uncovered for a couple days and let it really dry out. It’s SUPER moist straight out of the oven. Good luck to you!

  2. Sarah Kearn says:

    Looking forward to trying this with decaf coffee. Just have to buy the apple cider vinegar as I dont have any. Ginger is my favourite thing.

    Thanks for providing these great recipes. Sometimes in Australia it is hard to get some ingredients but this should be easy.

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