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.
2 cups of gluten-free flour
1 teaspoon of baking soda
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!