Gingerbread Made with Tofu
Elevate your holiday baking game with this wholesome and irresistibly moist Gingerbread Made with Tofu. This vegan-friendly twist on a classic is enriched with creamy silken tofu for a tender texture and added protein. Infused with warm spices like ginger, cinnamon, nutmeg, and cloves, and sweetened with rich molasses and brown sugar, this recipe delivers traditional gingerbread flavors while being entirely dairy-free and egg-free. Almond milk keeps it light, while a touch of vegetable oil adds just the right amount of moisture. Perfectly baked in under an hour, this festive loaf is an ideal dessert or snack, especially when dusted with powdered sugar for a simple, elegant finish. Pair it with a mug of hot cocoa or spiced tea for a cozy winter treat that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 200 grams Silken tofu
- 250 grams All-purpose flour
- 150 grams Brown sugar
- 100 ml Molasses
- 60 ml Vegetable oil
- 120 ml Almond milk (or other non-dairy milk)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 2 tablespoons Optional powdered sugar (for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and lightly flour a standard 9x5-inch loaf pan, or line it with parchment paper.
In a blender or food processor, blend the silken tofu until completely smooth and creamy. Set aside.
In a large mixing bowl, whisk together the brown sugar, molasses, vegetable oil, almond milk, and the blended silken tofu until well combined.
In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt.
Slowly add the dry ingredients to the wet ingredients, gently folding them together using a spatula or wooden spoon. Mix until just combined; avoid overmixing to keep the batter light and airy.
Pour the batter into the prepared loaf pan, spreading it evenly with the spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If needed, rotate the pan halfway through baking for even cooking.
Remove the gingerbread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
If desired, dust the completely cooled gingerbread loaf with powdered sugar before serving for a festive touch.
Slice and serve the gingerbread as is or with a dollop of vegan whipped cream. Enjoy!
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 468.5 g | 170% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 263.4 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1399 mg | 108% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2800 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
