Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chocolate-Pumpkin Gingerbread (Vegan and Gluten-Free) Recipe
    Lost? Site Map

    Chocolate-Pumpkin Gingerbread (Vegan and Gluten-Free)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Prose's Note:

    I made this for Christmas in a large gingerbread man-shaped cake pan, and all of the kids in the family were practically drooling over it. It has already been demanded for next year. My husband's grandmother thought it was burnt until I explained that it had chocolate. I think next year I will sprinkle some cocoa powder and/or powdered sugar on top. The pumpkin flavor was not very strong, but the pumpkin definitely helped to make the cake nice and moist. Modified from http://dairyfreecooking.about.com/od/breadsbakery/r/veganchocolategingerbread.htm. I added fresh ginger and subbed in gluten-free flour.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F Lightly oil an 8" x 8" square cake pan and set aside.
    2. 2
      In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, salt, cinnamon, powdered ginger, and nutmeg until well mixed. Set aside.
    3. 3
      In a medium-sized mixing bowl, whisk together the almond milk and vinegar until the mixture curdles slightly. Add the pumpkin puree, molasses, canola oil, vanilla, and fresh ginger, mixing until smooth. Fold the wet ingredients into the dry, mixing until just combined. Fold in the chocolate chips until evenly distributed.
    4. 4
      Spread the batter into the prepared pan and bake until a toothpick inserted into the center of the gingerbread emerges clean, about 35-45 minutes. Allow to cool on a wire cooling rack completely before cutting into squares and serving. Dust with confectioners' sugar before serving if desired.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Chocolate-Pumpkin Gingerbread (Vegan and Gluten-Free)

    Serving Size: 1 (68 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 126.2
     
    Calories from Fat 33
    26%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 251.2 mg
    10%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 0.7 g
    2%
    Sugars 21.3 g
    85%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    gluten-free flour

    xanthan gum

    almond milk

    non-dairy chocolate chips

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes