Vegan Christmas Gingerbread and Home-made Dairy Free Chocolate

Gingerbread 1

Today I went out on a limb to make vegan gingerbread with vegan chocolate decorations.  I’m still newly vegan so everything is a challenge and I fully expect things not to work out.  Well today was NOT one of those days.  This – through trail and error – turned out FANTASTIC!
The Gingerbread recipe I borrowed and adapted from Vegan Richa.  She uses candied ginger and nuts but I just wanted a light gingery cake so I left those things out.  I used my special Christmas Tree and Snowman cake tins that have been in the back of the cupboard for two years unopened.  And they were fabulous.  Here’s the recipe:


Dry Ingredients

1 cup Green Banana Flour (you can use any flour – except for coconut or peanut or soy as these will draw out too much moisture)
½ cup Coconut Flour (or plain flour, or almond for a denser cake)
2 tsp baking powder
¼ tsp baking soda
1 tsp Cinnamon
¼ tsp salt
1Tbs fresh minced ginger  (I used Gourmet Garden in a tube)
1/4 cup Coconut Sugar
1/4 cup powdered Xylitol
¼ tsp ground cloves
1/4 cup Enjoy Life choc chips

Wet Ingredients

2 Tablespoons ground Chia Seeds or flax seed meal mixed in 3/4 cup almond milk (you can use rice or oat too)
120ml unsweetened Apple Sauce
2 Tbsp Grapeseed (or other light tasteless oil) oil
2 tsp Vanilla Extract
2 Tbsp Molasses

  1.  Preheat oven to 350˚F or 180˚C.
  2. Grease cake pans with spray oil or buttery spread (you can use cupcake papers too).
  3. Let the chic seeds soak in the milk for a few mins.  In a stand mixer bowl add all the rest of the ingredients and mix well.
  4. Add the dry ingredients and mix on low with the paddle attachment till just combined. If you have a hand mixer or a spoon, thats OK too.
  5. Add the chocky chips and combine with a spoon.
  6. Spoon into pans and bake for 20 min or until a skewer comes out clean.

Naked SnowmenNaked Trees


I just didn’t think it was possible.  VEGAN white chocolate I mean.

I have bought those lovely little chips from Enjoy Life and they are pretty good.  They taste like chocolate – but -they are BROWN.  I wanted to make a white chocolate snowman and brown just doesn’t cut it.  UNTIL, I found a fantastic recipe for DIY White Chocolate. But, as with all new things, it just didn’t turn out the way I wanted, so I was left with beige/yellow snowmen.  You know what they say about yellow snow! My gorgeous daughter suggested that I roll those little dudes in coconut and voilá, white snowmen!  But I am getting ahead of myself……. White chocolate is not technically chocolate, but I don’t care.  I love it’s creaminess and I’m so happy to be able to make it myself.  So my chocolate turned out the wrong color so I have made modifications to the recipe below to ensure that YOUR chocolate is white.


200gm (1 cup) Raw Cocoa Butter (melted but NOT hot)
*NOTE: Yes, it says ‘moisturiser’ on the label, but this is 100% raw FOOD GRADE cocoa butter.
Yes  you can eat it.
1 cup Raw Cashews
1/2 cup CLEAR liquid sweetener. A dark Agave will make your chocolate muddy.
1 tsp Clear Vanilla

  1.  Melt the cocoa butter and let cool till it starts clouding up and is thick like custard
  2. Blend with all the other ingredients to a smooth paste
  3. Separate into little bits and color with food color to the shades you are after.
  4. Use disposable piping bags for each color and pipe your design.
  5. Decorate with nonpareils or sugar balls and GO WILD!!!



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