Lazy Christmas Gingerbread Without Eggs is the perfect treat to bring holiday cheer into your home! This delightful dessert packs a rich chocolate flavor with a hint of spiciness from the gingerbread spices, making it an excellent choice for family gatherings and festive celebrations. Plus, it’s simple to make, which is just how we like it during this busy season. With a few basic ingredients and minimal fuss, you can whip up a soft, indulgent cake that everyone will enjoy. Let’s dive right in!
What You’ll Need for Lazy Christmas Gingerbread Without Eggs
To get started with your delicious gingerbread creation, gather up these ingredients:
- 350 g plain flour (2 ¾ cups)
- 50 g cocoa powder, dark, Dutch type (⅓ cup)
- 150 g white granulated sugar (¾ cup)
- 150 g brown sugar (¾ cup)
- 8 g vanilla sugar (1 ½ tsp)
- 16 g baking powder (4 tsp)
- 25 g gingerbread spice (2 tbsp)
- 450 ml warm milk (1 ¾ cups)
- 120 ml neutral oil (rapeseed or sunflower) (½ cup)
- 150 g cooking chocolate or good quality dark chocolate (5.3 oz)
- 20 g coconut oil for the glaze (1 ½ tbsp)
- Christmas sugar sprinkles (to taste)
Step-by-Step Lazy Christmas Gingerbread Recipe
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Prep the Oven and Tray: Preheat your oven to 175 degrees C (350 degrees F). Line a baking tray (approximately 18×28 cm or 7×11 inches) with baking paper so your gingerbread doesn’t stick.
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Mix Dry Ingredients: In a large bowl, combine the dry ingredients: plain flour, cocoa powder, both sugars, vanilla sugar, baking powder, and gingerbread spice. Whisk everything together until well combined.
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Combine Wet and Dry: Pour in the warm milk and oil into your dry mixture. Mix it using a whisk until the batter is smooth and completely lump-free.
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Bake the Batter: Transfer the batter to your prepared baking sheet and smooth it out evenly. Bake it for about 40 minutes, or until a skewer inserted in the middle comes out clean.
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Melt the Chocolate: While your cake cools, melt the chocolate and coconut oil together over a steaming pot until smooth. This will create a luscious glaze for your gingerbread.
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Glaze the Cake: Once the cake has cooled slightly, pour the warm melted chocolate over it. Be quick! Immediately sprinkle your favorite Christmas sugar decorations on top for a festive touch. Allow it to set before cutting into pieces.
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Add a Jam Layer (Optional): For an extra burst of flavor, spread a thin layer of currant jam on the still-hot gingerbread before topping it with chocolate.
How to Serve Lazy Christmas Gingerbread Without Eggs
Serving this Lazy Christmas Gingerbread Without Eggs is a cinch! You can cut it into squares and arrange them on a pretty platter for snack time, or serve them warm with a scoop of vanilla ice cream or whipped cream on the side for a decadent dessert. Pair it with a cup of hot cocoa or spiced tea for a festive treat that’s perfect for celebrating with family and friends.
Tips for Lazy Christmas Gingerbread Without Eggs
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Enhance the Flavor: Feel free to tweak the gingerbread spice according to your preference. Adding a pinch of nutmeg or some finely chopped candied ginger can give it an extra aromatic boost.
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Storage: This gingerbread keeps well in an airtight container for several days. If you want to extend its shelf life, you can freeze it. Just make sure to wrap it tightly!
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Decoration Ideas: Experiment with different festive sprinkles or even crushed candies to make the gingerbread visually appealing.
Lazy Christmas Gingerbread Without Eggs FAQs
Can I use different kinds of flour?
Yes, you can substitute all-purpose flour with a gluten-free blend, but the texture may vary slightly.
How can I make it more festive?
Consider adding pieces of dried fruits or nuts into the batter before baking. You can also dust the top with powdered sugar for a snowy effect.
Can I make this ahead of time?
Absolutely! You can bake the cake a day ahead, glaze it the day of your gathering, and serve it fresh.
There you have it! This Lazy Christmas Gingerbread Without Eggs is not only a delightful treat for the holiday season but also a simple addition to your baking repertoire. Give it a try and spread the joy of homemade goodies!
Lazy Christmas Gingerbread Without Eggs
A rich chocolate gingerbread cake that adds holiday cheer, perfect for festive gatherings.
Dry Ingredients
- 350 g plain flour ((2 ¾ cups))
- 50 g cocoa powder, dark, Dutch type ((⅓ cup))
- 150 g white granulated sugar ((¾ cup))
- 150 g brown sugar ((¾ cup))
- 8 g vanilla sugar ((1 ½ tsp))
- 16 g baking powder ((4 tsp))
- 25 g gingerbread spice ((2 tbsp))
Wet Ingredients
- 450 ml warm milk ((1 ¾ cups))
- 120 ml neutral oil (rapeseed or sunflower) ((½ cup))
- 150 g cooking chocolate or good quality dark chocolate ((5.3 oz))
- 20 g coconut oil for the glaze ((1 ½ tbsp))
Toppings
- Christmas sugar sprinkles (to taste)
Preparation
- Preheat your oven to 175 degrees C (350 degrees F) and line a baking tray (approximately 18×28 cm or 7×11 inches) with baking paper.
- In a large bowl, combine the dry ingredients: plain flour, cocoa powder, both sugars, vanilla sugar, baking powder, and gingerbread spice. Whisk until well combined.
- Pour in the warm milk and oil into the dry mixture. Whisk until the batter is smooth and lump-free.
Baking
- Transfer the batter to the prepared baking sheet and smooth it out evenly. Bake for about 40 minutes, or until a skewer inserted in the middle comes out clean.
Finishing Touches
- While the cake cools, melt the chocolate and coconut oil together over a steaming pot until smooth.
- Once the cake has cooled slightly, pour the warm melted chocolate over it and quickly sprinkle the Christmas sugar decorations on top. Allow it to set before cutting.
- Optionally, for an extra burst of flavor, spread a thin layer of currant jam on the still-hot gingerbread before topping with chocolate.
Feel free to tweak the gingerbread spice according to your preference. This gingerbread keeps well in an airtight container and can be frozen for longer storage. Experiment with different festive sprinkles or crushed candies for decoration.
