Vegan Gingerbread Bars
I don’t know about you, but gingerbread is definitely one of my favourite holiday flavours! And these gingerbread bars are such an easy and quick treat to make over Christmas. They are soft, chewy, and have all the best flavours!
Don’t have all spice?
You can substitute all spice by adding an extra teaspoon of cinnamon, ground cloves, and nutmeg into this recipe.
Gingerbread Bars
Time: 40 minutes
Serves: 9
Ingredients:
1/2 cup vegan butter, melted
3/4 cup packed brown sugar
2 tablespoons maple syrup
1 flax egg *
2 teaspoon vanilla extract
1 cup all purpose flour
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon all spice
1/3 teaspoon cloves
1/2 teaspoon baking powder
1/2 teaspoon salt
Frosting:
1/2 cup vegan butter (at room temp)
18 ounce vegan cream cheese (I usually use Tofutti cream cheese)
3-5 cups powdered sugar
Splash of vanilla and pinch of cinnamon
How to Make:
Preheat oven to 350°F and line an 8 x 8 pan with parchment paper.
Combine the melted butter, brown sugar, and maple syrup in a large bowl. Then, add the egg and vanilla.
In a medium sized bowl, whisk together the flour, ginger, cinnamon, and all-spice, cloves, baking powder, and salt. Add the dry ingredients to the wet ingredients being careful not to over mix.
Fold the batter into the pan and spread until it is even. Bake for 20 to 30 minutes until a toothpick comes out clean.
Meanwhile, prepare the frosting by beating together the butter and cream cheese until smooth. Then, add the icing sugar (one cup at a time) until it is the texture that you would like. Add a splash of vanilla and a pinch of cinnamon to taste. If you’d like the frosting less thick, add a splash of plant-based milk as well.
Let the bars cool for 10 minutes, then spread the frosting on top. Sift more cinnamon over the bars, slice, and enjoy!
*Notes: If you aren’t sure how to make a flax egg, check my Chewy Sugar Cookie post for a reminder and some tips!