So obviously Christmas cookies are the best thing ever. But there’s definitely a point for me when I just can’t take the pure butter/sugar/frosting combination anymore.
That’s why you gotta switch it up and remember there is more to the holiday dessert selection than cookies (gasp!).
I am, to many people’s surprise, more of a savory person than a sweet person. I have a much lower tolerance for sugar than I do for carbs.
(Homegirl can do justice to half a bag of pasta #noshame)
So sometimes amid all the indulgent sugary holiday cookie goodness, I need to slip in something a little less sweet. This gingerbread loaf is packed with complex flavors: rich molasses, brown sugar, coconut sugar, cinnamon, allspice, and of course, ginger.
The rich and not-too-sweet cake is topped with a luscious cream cheese frosting that is definitely decadent. Luckily, the frosting:cake ratio is like 1:10, so you’re not going into a sugar coma anytime soon!
This vegan gingerbread is also perfect to make ahead, because the flavors deepen and the loaf becomes softer and richer overnight! Enjoy xx
- 2½ cups unbleached flour
- ½ tsp. baking soda
- 1 tsp baking powder
- 1 tsp. ground ginger
- 3 tsp. ground allspice
- ½ tsp. salt
- ½ cup vegan butter (=1 stick)
- ½ cup coconut sugar
- 1 cup molasses
- 1 cup boiling water
- 2 tsp. apple cider vinegar
- ¼ cup vegan cream cheese
- ¼ cup vegan butter (=1/2 stick)
- 2 cups powdered sugar
- Preheat oven to 350°F. Grease your loaf pan.
- Cream butter with electric mixer until smooth. Gradually incorporate brown sugar and mix until well combined and creamy. Gradually add flour, baking soda, baking powder, ginger, cinnamon, allspice, and salt and beat on low until just combined.
- Combine molasses and vinegar in a separate bowl and gently stir boiling water into molasses mixture. Using a rubber spatula or wooden spoon, incorporate molasses mixture into batter.
- Pour batter into prepared pan. Bake 30 to 35 minutes, or until gingerbread begins to pull away from sides of pan and toothpick inserted in center comes out clean. Cool.
- Beat together frosting ingredients with an electric mixer until smooth and use a spatula to frost cooled loaf.
**PS!! If you make a recipe of mine, post a photo on social media and tag #whiskandshout! I love to see my recipes in action!**