Moo is moot. One of my favorite things about being vegan is exploring all the new vegan products constantly coming on the market.
The demand for plant-based products is way up and I am just loving the ever-increasing variety. Almond milk, soy milk, coconut milk, cashew milk, pea milk, hemp milk, oat milk, banana milk, and now macadamia milk!?
Why is human consumption of cow’s milk even a thing at all, honestly.
I, for the most part, like to stick to soy milk for baking and almond milk for drinking, but this macadamia milk really caught my attention because…
a) the packaging is really well designed (And witty! Am I the only one dying at “free-range trees”??)
b) it’s fortified with vitamin B12!!
Now, all vegans should of course take a B12 supplement, but consuming B12 fortified foods is a good insurance policy as it is such an important micronutrient that relates to energy levels and proper cognitive functioning over the long-term.
Silk soy milk is fortified with B12 and high in protein (Which Milkadamia is sadly not), but I just don’t enjoy drinking unsweetened soy milk plain sooo I’m still searching for the perfect all-purpose plant milk, but this addition to the plant-based milk community is a super-duper exciting one.
I also tried the vegan and fair trade baking chocolate by Theo chocolate, and I have to say it is pretty great too! This is why I can’t be left alone to my devices in a whole foods; I will come home with all sorts of new goodies!
I’m in love with the chocolate and ginger combo. Ever since I first made my banana ginger double chocolate pancakes I haven’t stopped thinking about the next rich gingery, chocolate thing I could come up with next.
Ginger + Chocolate = heaven in your mouth.
I mean how can you argue with logic that solid?
And since I absolutely adore quick breads, this recipe was almost a no-brainer. Fun fact: the very first recipe I posted here on Sipping on Soy was a recipe for Chocolate Chip Lime Bread. (Still one of my favorite quick bread recipes.)
Fair warning: this is not a traditional gingerbread with molasses and all that jazz. It’s just made with a good amount of fresh ginger, which is the flavor I’ve been really into lately.
This chocolate gingerbread is moist, gingery, rich, and relatively healthy! It’s whole-grain, oil-free, refined sugar-free, and (obviously) vegan!
Like tell me that crumb isn’t EVERYTHING.
What are you waiting for? Bake with me!
If you try this recipe, let me know by leaving me a comment, rating it, and tagging me in a picture on Instagram or twitter @sippingonsoy! I love to see what you guys make.
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Until next time, lovelies!
Vegan Layered Double Chocolate Gingerbread
A moist, flavorful, chocolate bread that is sure to satisfy a chocolate craving! It's also refined sugar and oil free!
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup unsweetened non-dairy milk (I used Milkadamia)
- 1/2 cup applesauce
- 1/2 cup agave syrup
- 1 tablespoon fresh ginger (sometimes I'll use 4 teaspoons if I feel the ginger flavor isn't strong enough for my tastes)
- 1 teaspoon vanilla extract
- 4 ounce 4 oz. dairy-free, fair trade chocolate divided
- 1/4 cup hot water
Preheat oven to 350 degrees Fahrenheit. Line a 9x5 loaf pan with parchment paper (or lightly oil).
In a medium to large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
Blend together non-dairy milk, applesauce, agave, ginger, and vanilla extract. (If the ginger is grated you can just stir together but I find blending to be easier and faster.)
Microwave 2 oz. of vegan chocolate in a small microwave-safe bowl for about 30 seconds. Add 1/4 cup of hot water and stir until chocolate is melted and smooth.
Chop remaining two ounces of chocolate.
Pour ginger-milk mixture into the flour mixture and stir until just combined.
Pour 1/3 of batter into a small bowl. In the bigger bowl add melted chocolate and half of the chopped chocolate.
In the loaf pan add 1/3 of the chocolate batter, 1/3 of the plain batter, and top with remaining chocolate batter. Top with remains chopped chocolate chunks.
Bake for 40 minutes and let cool for at least 30 minutes. Slice and enjoy with some cold non-dairy milk!
*This recipe freezes well! Just pre-cut slices and place in freezer-safe container. When you are ready to enjoy, just microwave until warmed through (about a minutes for me). Instant breakfast!
*I've updated the recipe to use a bit more ginger after subsequently testing the recipe again. Depending on your taste, anywhere from 3-4 teaspoons should be good. If you'd like you could also add 1/2 tsp ginger powder.
*For a sweeter bread, sub half the applesauce for additional agave syrup.