Chocolate and gingerbread brownies

Chocolate and gingerbread brownies

Total: 1 hr 10 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 145 kcal
, Fat: 6 g
, Carbohydrate: 23 g
, Protein: 3 g

I love gingerbread in all its many guises! Unfortunately, I don't always have the time to bake individual gingerbread biscuits, which is why I came up with this recipe for gingerbread cake!


28 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


450 g spelt flour
2 tbsp sodium bicarbonate
2 pinches salt
40 g cocoa powder
2 ½ dl maple syrup
80 g coconut oil, melted
360 g apple sauce
4 tbsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
½ tsp ginger powder
1 dl almond drink


1 dl coconut milk
200 g dark chocolate (50% cocoa), roughly chopped
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One square springform pan (approx. 23 cm), base lined with baking paper, sides greased.

How it's done

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Mix the flour, baking soda and salt in a bowl.

In a second bowl, mix the cocoa powder with all the other ingredients up to and including the ground ginger. Add the flour mix and almond milk, mix together. Transfer the brownie mixture to the prepared tin.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove the brownies from the oven, leave to cool, cut into approx. 28 squares.


Heat the coconut milk in a pan, melt the chocolate in the milk, stir until smooth. Use a spatula to spread the glaze over the brownies, leave to dry.

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