Vegan Gingerbread Men

are we allowed to call them men anymore?

I cannot believe Christmas is already approaching! so it’s about time I began putting some festive bakes on the blog. And why not start with the traditional Gingerbread Men. Vegan of course!

These little guys are super easy to make, and so much fun. So get the kids involved with the cutting and icing. They’re completely free from eggs and dairy plus have that lovely gingery flavour running throughout. Plus the molasses adds a yummy sweetness to the gingerbead. I picked my molasses up from Holland and Barrett. I went for Meridian Foods Molasses and was pleasantly surprised at how super cheap it was!

makes 14 men
takes approx. 25 minutes

50g dairy free butter
250g plain flour (I used gluten free)
75g light brown sugar
80g Molasses (I used Meridian)
2 flax eggs (2 tablespoons of flaxseed plus 4 tablespoons of water left to sit for 10 minutes)
1 teaspoon of ground ginger
1/2 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon of allspice
1/4 teaspoon of nutmeg
1 teaspoon of baking powder
1/4 teaspoon of ground cloves
pinch of salt
icing sugar
almond milk

1. Preheat oven to 180°C/350°F
2. Using a hand or electric whisk, combine your dairy free butter and brown sugar together until creamy.
3. Next add your flax eggs, vanilla extract and molasses and whisk again until combined.
4. Sieve your plain flour into a mixing bowl and then add your ground ginger, ground cinnamon, allspice, nutmeg, baking powder, ground cloves and a pinch of salt.
5. Pour your dry ingredients into your wet mixture and combine until a thick batter like mixture forms.
6. Next sprinkle some flour onto your work surface and transfer your biscuit mixture to the surface.
7. Roll out using a rolling pin until the mixture is approx. 6/7 mm thick.
8. Using your gingerbread men cutter cut as many men out of the mixture as you can. I got . If the mixture is too sticky when you are rolling, add some more flour to the surface to help.
8. Transfer your gingerbread men onto a baking tray lined with baking paper and bake in the oven for 10-12 minutes.
9. Leave biscuits to cook before decorating. I mixed together some icing sugar with a dribble of almond milk and used a piping bag to add the icing onto the biscuits.

Store in an airtight container and consume within 3 days.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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