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

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
-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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