Gingerbread Parfait

Dessert, Snacks, Vegan

For a delicious holiday dessert, try making this Gingerbread Parfait.  It’s a wonderful combination of vegan gingerbread cake, dairy free whipped cream, and vegan pumpkin cheesecake filling.  Your family will truly enjoy this rich and tasty vegan dessert treat.

 


 

Gingerbread Parfait

Ingredients:
Gingerbread Cake:
2 cups of gluten-free flour
1 teaspoon of baking soda
1 cup of coconut sugar
½ teaspoon of Himalayan salt
1 1/2 teaspoon of pumpkin pie spice
¼ cup of unsulphured molasses
½ cup of canola oil
3 tablespoons of unsweetened applesauce
1 teaspoon of vanilla extract
1 tablespoon of apple cider vinegar
Nondairy Pumpkin Cheesecake Filling:
1 ½ cup of nondairy whipping cream, divided
½ cup of coconut sugar
8 oz. vegan cream cheese
1 teaspoon of pumpkin spice
¼ teaspoon of Himalayan salt
1 14 oz. can of pumpkin puree, chilled
Directions:
-Gingerbread Cake: Preheat the oven to 350F degrees.  Spray a 9 by 5 loaf pan with nonstick spray or line it with parchment paper. Set aside.
-Sift the flour into a medium mixing bowl then add coconut sugar, baking soda, Himalayan salt, and pumpkin spice.  Whisk together, then add in all the wet ingredients, combine well.
-Add the batter to the prepared loaf pan and smooth out. Bake for 50 to 55 minutes or until a toothpick is inserted in the middle comes out clean.  Remove loaf from the oven to cool then cut into cubes.
-Prepare Nondairy Parfait:  In a medium bowl with a hand mixer, whip the nondairy heavy cream until stiff.  In a separate bowl, beat the vegan cream cheese until fluffy.  Then add the coconut sugar and pumpkin spice.  Beat for 2 minutes until creamy.  
-Fold the pumpkin puree with a spatula, then add ¾ cup of the nondairy whipped topping.  Combine ingredients.
-In a serving glass, add an additional 2 tablespoons nondairy whipped cream, cubed gingerbread loaf, nondairy pumpkin cheesecake and top with nondairy whipped cream.  Repeat the process, serve and enjoy!

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