One Bowl MOIST Vegan Gingerbread Loaf Recipe (2024)

FAQs

Is Starbucks gingerbread loaf vegan? ›

The legendary Starbucks gingerbread loaf is a classic holiday treat but, unfortunately, is not vegan.

Most likely too much bicarbonate of soda (baking soda) was added. Bicarbonate of soda is an extremely active raising agent and if you add too much then the gingerbread will rise up a lot during baking, then sink back fairly dramatically.

You can substitute water or milk, or even buttermilk for the egg white called for in the icing if you avoid raw egg. Make the Gingerbread Cookie Dough: In a medium bowl, sift together flour, baking soda, salt and spices.

If the gingerbread is very dense or heavy then it will most likely be a problem with the raising agent. First it is worth mentioning that bicarbonate of soda acts very quickly and as soon as it comes into contact with liquid, so you need to put the cake batter in the oven as soon as it is mixed.

If the cake is jiggly or wet looking, it is going to need more time in the oven. Under-baking can cause a sunken cake and over-baking can cause a dry one, so making sure your gingerbread is properly baked is critical!

Starbucks' Gingerbread Latte was released in 2000 and was a staple on the menu for nearly 20 years. However, it was discontinued in 2019, syrup and all, so you couldn't even customize an existing drink to taste similar.

ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], APPLE SAUCE [APPLES, WATER, ASCORBIC ACID ADDED FOR COLOR RETENTION], SUGAR, EGGS, BROWN SUGAR, BUTTER [CREAM, NATURAL FLAVOR], ICING SUGAR [SUGAR, CORNSTARCH], WATER, BUTTERMILK [NONFAT MILK, DRY BUTTERMILK, ...

Likewise, if your cake isn't brown enough it is likely because it is under-cooked or the recipe used insufficient egg or sugar.

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.

Too much butter made for sticky dough, but delicious cookies. I had to use a spatula to lift these people-shaped cutouts from my flour-dusted countertop and onto a baking sheet. The dough was sticky, which resulted in slightly swollen cookies, but the finished product was nearly perfect.

Why does gingerbread need molasses? ›

A classic recipe also calls for brown sugar and molasses. While not commonly used in modern-day America, molasses is key for gingerbread, according to Sugar Spun Run, which gives the treat its authentic gingerbread taste.

Add just enough flour to bring the dough together. Too much flour will make your cookies crumbly and dry. If your dough is too crumbly: mix in 1 tbsp of milk until the dough is soft and pliable again. Be sure to chill your dough for at least 3 hours.

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

The World's Best Gingerbread. Victorian cook Sarah Nelson invented Grasmere Gingerbread® in 1854 in the English Lake District village from where it gets its name. A unique, spicy-sweet cross between a biscuit and cake, its reputation quickly spread and it is now enjoyed by food lovers all over the world.

Over mixing the dough can lead to a tough textured cookie that doesn't hold its shape as well. Mix on low speed each time while slowly scraping down the sides of the bowl mixing just until everything is combined.

Gingerbread is made harder by molasses and honey, but it becomes softer when water is absorbed by the sugar. Can I use this recipe for making gingerbread houses? No, these cookies are too soft to make a stable gingerbread house. Instead, use the recipe on my post about how to make a gingerbread house.

Gingerbread Cookies are done when they are set and begin to brown slightly at the edges. They will harden further as they cool, so avoid overbaking so you don't end up with hard, crunchy gingerbread!

A 1:4 ratio of butter to flour makes the gingerbread strong.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

Vegan and Dairy-Free Syrups

There are plenty of vegan syrup options at Starbucks that you can order for added flavor in your drink: Almond syrup. Caramel/sugar-free caramel (not the caramel drizzle) Gingerbread syrup (seasonal)

What is in the gingerbread latte at Starbucks? ›

Oleato Gingerbread Oatmilk Latte

“The combination of the Starbucks Blonde Espresso with the steamed oatmilk infused with olive oil is nice and balanced with the gingerbread syrup uplifting all those spice notes. It's cozy and warming with an enjoyable dash of holiday flavors.”

Here are the details straight from Starbucks, the Red Velvet Cake Loaf is a “delicious vanilla cake swirled with classic red velvet cake, and topped with white chocolaty icing.”

To ensure your drink is vegan, ask your barista to hold the dark chocolate curls and whipped cream, and choose either soy, almond, coconut, or oat milk to replace the dairy milk. *Can also be ordered as an iced mocha and a Frappucino. Make sure to order with the same modifications.