Vegan Ginger Slice
Indulge in the spicy-sweet goodness of this Vegan Ginger Slice, a delightful no-dairy, no-egg twist on a classic treat. Featuring a wholesome oat and almond flour base infused with fresh and ground ginger, this recipe brings a warm, aromatic flavor that's both comforting and energizing. Topped with a luscious coconut cream and vanilla glaze, each bite melts in your mouth with the perfect balance of creaminess and zing. Easy to prepare in just 20 minutes of prep time, this bake-and-chill dessert is ideal for any occasion, from a casual afternoon snack to a holiday dessert spread. Naturally sweetened with maple syrup and completely plant-based, this vegan ginger slice is both decadent and wholesome—perfect for vegans and ginger lovers alike!
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Ingredients
- 200 grams Rolled oats
- 100 grams Almond flour
- 100 grams Coconut oil
- 100 ml Maple syrup
- 3 tablespoons Fresh ginger, grated
- 1 teaspoon Baking powder
- 2 teaspoons Ground ginger
- 0.5 teaspoon Salt
- 200 ml Coconut cream
- 150 grams Powdered sugar
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 9x9 inch square baking tin with parchment paper.
Step 2
In a large mixing bowl, combine the rolled oats, almond flour, grated fresh ginger, ground ginger, baking powder, and salt.
Step 3
Melt the coconut oil gently in a saucepan or microwave. Once melted, mix it with the maple syrup until well combined.
Step 4
Pour the coconut oil and maple syrup mixture into the dry ingredients and mix thoroughly until the mixture is well combined and crumbly.
Step 5
Press the mixture evenly into the prepared baking tin to form the base layer. Make sure to compact it well with the back of a spoon or your hands.
Step 6
Bake the base in the preheated oven for 20-25 minutes or until it is golden brown.
Step 7
While the base is baking, prepare the topping by whisking together the coconut cream, powdered sugar, and vanilla extract until smooth and well blended.
Step 8
Once the base is baked and cooled slightly, spread the coconut cream mixture evenly over the top.
Step 9
Place the ginger slice in the refrigerator to set for at least 2 hours or until firm.
Step 10
Once set, remove the slice from the tin and cut into 16 squares.
Step 11
Store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (887.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3920.7 |
| Total Fat 196.1g | 0% |
| Saturated Fat 119.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1722.7mg | 0% |
| Total Carbohydrate 507.9g | 0% |
| Dietary Fiber 33.6g | 0% |
| Total Sugars 342.8g | |
| Protein 58.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 341.5mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 1122.4mg | 0% |
Source of Calories