#chocolategingerbread

Indulge in the delicious flavors of gingerbread and chocolate without compromising your health. This vegan recipe is made with whole wheat flour and sweetened with natural ingredients like molasses and maple syrup. Plus, it's loaded with warm spices for that perfect gingerbread taste.

Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup cocoa powder. 1 tsp ground ginger. 1 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp ground nutmeg. 1/4 cup unsweetened applesauce. 1/4 cup molasses. 1/4 cup maple syrup. 1/4 cup almond milk or any plant-based milk. 1/4 cup coconut oil melted. 1/4 cup dark chocolate chips vegan. 1 tsp vanilla extract. 1 tsp baking soda. 1/4 tsp salt.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine the whole wheat flour, cocoa powder, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. In another bowl, whisk together the applesauce, molasses, maple syrup, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the dark chocolate chips. Line a baking pan with parchment paper and spread the gingerbread batter evenly into it. Bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the gingerbread cool for a while, then cut it into squares or desired shapes. Enjoy your secretly healthy vegan chocolate gingerbread!

Prep Time: 15 minutes

Cook Time: 25 minutes

These chocolate gingerbread cut out cookies are a delightful twist on the classic gingerbread cookies. The addition of cocoa powder and chocolate chips adds a rich chocolate flavor that complements the warm spices perfectly. They are perfect for food photography and will surely be a hit at any gathering or holiday celebration.

Ingredients: 1 cup unsalted butter, softened. 1 cup brown sugar, packed. 1/2 cup molasses. 1 large egg. 2 teaspoons pure vanilla extract. 3 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup chocolate chips optional.

Instructions: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, cocoa powder, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. If desired, fold in the chocolate chips. Divide the dough into two equal portions and shape each into a flat disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. On a lightly floured surface, roll out one portion of the chilled dough to about 1/4 inch thickness. Use cookie cutters of your choice to cut out shapes and transfer them to the prepared baking sheet. Gather the scraps, re-roll the dough, and continue cutting out cookies until all the dough is used. Bake the cookies in the preheated oven for 8-10 minutes or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat the rolling and cutting process with the second portion of the dough. Once all the cookies are baked and cooled, you can decorate them with icing, sprinkles, or leave them plain. Enjoy your delicious chocolate gingerbread cut out cookies!

Prep Time: 30 minutes

Cook Time: 10 minutes

Indulge in the rich and comforting flavors of chocolate and gingerbread with this moist and decadent bundt cake. It's the perfect treat for holidays and special occasions.

Ingredients: 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 teaspoons baking soda. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 cup molasses. 1 cup hot water. 1 cup semisweet chocolate chips. 1 tablespoon powdered sugar for dusting.

Instructions: Set the oven temperature to 175C 350F. Grease and dust a pan for bundt cakes. Mix the flour, baking soda, cocoa powder, ground ginger, ground cinnamon, ground cloves, and salt in a medium-sized bowl. Put aside. Beat the softened butter, brown sugar, and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. One egg at a time, beating until each is thoroughly mixed in before adding the next. Add the molasses and stir until thoroughly mixed. Add the dry ingredients to the wet mixture gradually, starting and ending with the dry ingredients and alternating with the hot water. Blend the batter until it's smooth. Add the semisweet chocolate chips and mix well. After filling the bundt cake pan with batter, level the top. A toothpick inserted into the center should come out clean after 45 to 50 minutes of baking. After letting the cake cool in the pan for ten minutes, turn it over and let it cool completely on a wire rack. After the cake has cooled, sprinkle powdered sugar on top. Enjoy your delectable Chocolate Gingerbread Bundt Cake after slicing and serving!