Vegan Gingerbread with Tangy Lemon Sauce

Vegan Gingerbread with Lemon Sauce Recipe
Vegan gingerbread with lemon sauce. Photo: The Gifted Photographer.

This delicious vegan gingerbread with lemon sauce recipe is the perfect holiday treat, or for any time you want a sweet, spicy dessert.


Nonstick vegetable spray coating
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup brown sugar packed
1/4 cup molasses
1/4 cup water
2 tablespoons lemon juice
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon lemon zest
1/8 teaspoon salt
3/4 cup water
1/8 teaspoon ground nutmeg
2 tablespoons lemon juice


  1. Spray three 2 & 1/2 inch diameter soup cans with nonstick vegetable spray coating. Set aside.
  2. In medium mixing bowl, stir together the flour, baking soda, ginger, cinnamon, and the 1/4 teaspoon nutmeg. In a small bowl, combine brown sugar, molasses, water and 2 tablespoons lemon juice. Stir into flour mixture just till blended. Quickly pour batter into prepared cans. Cover with foil. Bake in a 350 degree oven for 20-25 minutes. Cool 10 minutes in cans; remove to wire rack.
  3. In a saucepan, combine granulated sugar, cornstarch, lemon peel, salt, and the 1/8 teaspoon nutmeg. Add the 3/4 cup water.
  4. Cook and stir till mixture is bubbly. Stir in remaining lemon juice.
  5. Serve over warm gingerbread.

Makes 12 servings.

This recipe is courtesy of, the cooking encyclopedia that everyone can edit.

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