Vegan Christmas Gingerbread Recipe

I absolutely love gingerbread so when Gemma and Pete asked me to create some gingerbread to their semi naked wedding cake I was super excited.

This recipe is super easy, super delicious and yet naturally eggless, dairy free and vegan.

If you like your gingerbread crispy leave in the oven for just a minute or two longer and store in a air tight container. If you like them a little soft then they will naturally do this being left out in the air on a decorated cake. I personally prefer when they go a little soft and chewy!

Ingredients Needed

200g plain flour

1/2 tsp of bicarbonate of soda

2 tea spoons of ground ginger

Pinch of cinnamon (optional)

75g soft brown sugar

75g stork block margarine

3 table spoons of golden syrup


- Preheat a fan oven to 150'c (170'c conventional)

- Measure and sift the flour, bicarbonate and ginger

- Warm the sugar, margarine and golden syrup in a pan till just melted

- Allow to cool slightly for around 5-10 minutes

- Mix well until you form a smooth dough

- Roll out and cut out any shapes you wish and add on a baking tray lined with grease proof

- Bake for 10 minutes and allow to cool before decorating

If you make any gingerbread using this recipe do please share with a tag #lucielovestobake as I would love to see your creations. You can cut any shapes you wish but personally I love the nostalgia of the gingerbread man and woman!

Love Lucie x