Vegan gingerbread slices with speculaas crumble made from a fluffy dough with ground hazelnuts and gingerbread spice. Topped with fine chocolate and a crispy crumble of speculaas. Perfect with a delicious hot drink on a wintry afternoon.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 32Piece
Calories 179kcal
Ingredients
FOR THE GINGERBREAD DOUGH:
3PieceFlaxseed eggsor any other egg substitute of your choice
300gSpelt flourWheat flour or gluten-free flour mix (+ 1 tsp. carob bean gum or 2 tbsp. tapioca starch for better binding in case of gluten-free)
Prepare flaxseed eggs, set aside and steep (3 tablespoons ground flaxseeds and 9 tablespoons or 135ml hot water).
3 Piece Flaxseed eggs
Heat the oven to 175 degrees (convection) or 195 degrees (top/bottom heat) and use a rectangular baking tray measuring 40x26x3cm or similar. The thickness of the cuts may vary slightly with the size of the sheet used.
FOR THE LEAVING CAKE Dough Place spelt flour, raw cane sugar, ground hazelnuts, gingerbread spice, baking powder and bourbon vanilla in a large baking bowl and whisk until all dry ingredients are well combined and clumps are dissolved. Add melted margarine, flaxseed eggs, maple syrup and vegetable milk.
300 g Spelt flour, 200 g Raw cane sugar, 100 g Hazelnuts, 3 tbspn Baking powder, 2 tbspn Gingerbread spice, ¼ tbspn Bourbon vanilla, 150 g Margarine, 45 ml maple syrup, 250 ml Plant milk, 3 Piece Flaxseed eggs
Blend with a whisk or silicone spatula until smooth. Check consistency, the dough should be soft but not too liquid (see video). If too dry, add more vegetable milk; if too runny, add more flour.
Pour batter into the pan and spread with a silicone spatula until the bottom is evenly covered.
Place in oven and bake for 30 minutes, until a wooden pick comes out clean. Otherwise, extend baking time.
Remove from the oven and let cool.
In the meantime, carefully melt chocolate over a water bath. Set aside.
200 g dark
Pour over the sheet cake and spread. Crumble speculoos in hand and spread over chocolate. Allow to set at room temperature.
100 g Speculoos
Cut the cake into rectangles as desired and enjoy.
Enjoy together with a hot drink or just like that!
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to one week.