Clara Bennett This deeply aromatic Nigella Luscious Vegan Gingerbread is made with golden syrup, black treacle, oat milk, prunes, and a generous mix of warming spices. The result is a rich, sticky, and intensely spiced cake that no one will guess is entirely dairy- and egg-free. Perfect for chilly days and festive gatherings, this gingerbread is best made a day ahead to allow the flavors to deepen and the texture to become irresistibly squidgy. It makes 12 thick slabs or up to 18 smaller slices—ideal for sharing.
Nigella Luscious Vegan Gingerbread Ingredients
- 150ml vegetable oil
- 200g golden syrup
- 200g black treacle
- 125g dark muscovado sugar
- 75g soft pitted prunes (about 8), finely chopped
- 30g fresh ginger, grated
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground allspice
- ⅛ tsp ground cloves
- ¼ tsp ground black pepper
- ¼ tsp fine sea salt
- 250ml oat milk
- 300g plain flour
- 1 tsp bicarbonate of soda
- 2 tbsp warm water
- 2 tsp cider vinegar
How To Make Nigella Luscious Vegan Gingerbread
- Preheat the oven: Set to 170°C/150°C Fan and line a 23cm square tin with parchment up the sides.
- Melt the base: Combine oil, syrup, treacle, sugar, prunes, ginger, spices, and salt in a saucepan. Warm gently, whisking to mix.
- Add oat milk: Once warm, remove from heat and stir in oat milk until fully incorporated.
- Add flour: Whisk in the flour in batches until smooth, leaving only prune bits.
- Activate bicarb: Dissolve bicarbonate in warm water, stir in vinegar, and whisk the fizzing mix into the batter.
- Bake: Pour into lined tin and bake for 50–55 minutes (start checking at 45). Top should spring back when gently touched.
- Cool and wait: Let cool in tin, then wrap in parchment and foil. Wait 1–2 days before cutting for best texture.
Recipe Tips
- Make ahead: This gingerbread tastes best the day after baking.
- Don’t overmix: Avoid adding air when whisking the wet ingredients.
- Test doneness by touch: The top should spring back slightly when done.
- Store well wrapped: Keeps beautifully for days, tightly wrapped in parchment and foil.
What To Serve With Gingerbread
This gingerbread is wonderful on its own or served with oat milk crème fraîche, poached fruit like pears or quinces, or a dollop of coconut yogurt. It also pairs beautifully with tea or mulled wine on a cold day.
How To Store Gingerbread
Room Temperature: Wrap tightly and store for up to 5 days.
Freeze: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature.
Gingerbread Nutrition Facts
- Calories: 290 (per slab)
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 49g
- Sugar: 28g
- Protein: 2g
- Sodium: 140mg
FAQs
Can I use another plant milk?
Yes, almond or soy milk also work, but oat milk gives the best richness.
Why are prunes used?
They add moistness and subtle sweetness without being noticeable.
Is this very sweet?
It’s sweet, but balanced by the deep spices and treacle bitterness.
Can I frost it?
You could, but it’s best plain. A light lemon glaze could also work.
Nigella Luscious Vegan Gingerbread
Description
A sticky, spiced, utterly moist gingerbread made without dairy or eggs—deeply flavorful and perfect for winter baking.
Ingredients
Instructions
- Preheat oven to 170°C/150°C Fan; line 23cm square tin with parchment.
- In saucepan, combine oil, syrups, sugar, prunes, ginger, spices, and salt. Warm gently.
- Remove from heat, whisk in oat milk.
- Add flour in batches, whisking until smooth.
- Dissolve bicarb in warm water, stir in vinegar, whisk into batter.
- Pour into tin, bake 50–55 mins. Top should spring back when touched.
- Cool in tin, wrap tightly. Wait 1–2 days before slicing for best flavor.
Notes
- Gingerbread improves after 1–2 days of resting.
- Store wrapped tightly in foil and parchment.
- Freezes well in individual slices.
- Touch test is better than a cake tester for doneness.