Vegan Dutch Spiced Gingerbread (Kruidkoek)

🛒 Ingredients

• #Spice Blend;
• 2 tbsp ground cinnamon.. 1 tsp ground ginger.. ½ tsp ground nutmeg
• ½ tsp ground cloves.. ½ tsp ground aniseed (optional).. ¼ tsp ground cardamom
• #Wet Ingredients;
• 120 ml aquafaba (liquid from a can of chickpeas, chilled)
• 200 g dark brown sugar or coconut sugar.. 80 g molasses or dark syrup (stroop)
• 300 ml buttermilk substitute: 300 ml plant milk + 1 tbsp lemon juice, left 5 minutes
• 50 g fresh ginger, finely grated
• 2 tbsp vegetable oil or melted coconut oil.. 1 tsp vanilla extract
• #Dry Ingredients;
• 350 g plain all‑purpose flour.. 1 tbsp baking powder
• ½ tsp baking soda.. ¼ tsp salt.. Full spice blend (from above)

👩‍🍳 Instructions

1. 1

   Prep: Preheat oven to 160 °C (320 °F). Line a standard 1 kg loaf tin (approx. 23×13 cm) with parchment paper.

2. 2

   Whip aquafaba: Pour chilled aquafaba into a clean, grease‑free bowl. Whip with an electric mixer for 5–8 minutes until frothy and pale with soft peaks — just like egg whites. Set aside.

3. 3

   Mix sweet & wet: In a large bowl, whisk together sugar, molasses/syrup, soured plant milk, grated fresh ginger, oil, and vanilla until smooth. Gently fold in the whipped aquafaba — keep it light and airy.

4. 4

   Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, and all the spices together. Sift half into the wet mixture, fold gently, then sift and fold the rest. Mix just until smooth — do not over‑stir.

5. 5

   Bake: Pour batter evenly into the prepared tin. Bake on the middle shelf for 50–60 minutes. Test with a skewer — it should come out clean or with just a few moist crumbs. If the top browns too quickly, cover loosely with foil after 40 minutes.

6. 6

   Cool properly: Let cool completely in the tin — at least 2 hours, ideally overnight. Kruidkoek continues to set and becomes wonderfully moist as it cools. Wrap tightly and store in a cool place — it keeps well for up to 1 week and actually tastes better the next day!