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WHAT YOU NEED
For the gingerbread bars:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅔ cup Miyoko’s European Style Unsalted Butter, melted
- 1 cup brown sugar
- ½ cup molasses
- ¼ cup pumpkin purée
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
For the vanilla bean buttercream frosting:
- 1 cup cold Miyoko’s European Style Unsalted Butter, cubed
- 3 cups powdered sugar, sifted
- ½ teaspoon salt
- 1 vanilla bean
WHAT YOU DO
- Preheat oven to 350 degrees, and lightly grease an 8 x 8-inch baking pan.
- For the gingerbread bars, in a medium bowl, add flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
- Using a hand or stand mixer on medium speed, beat melted butter, brown sugar, molasses, pumpkin, apple cider vinegar, and vanilla extract until smooth. Turn mixer to low speed, and slowly add in dry ingredients until combined.
- Spoon batter into prepared pan and use a rubber spatula to spread evenly. Bake for 25 to 30 minutes or until a toothpick comes out clean when inserted in center. Remove from oven, and let cool.
- For the vanilla bean buttercream frosting, wipe bowl of electric mixer and add cubed butter. Beat on medium speed for 2 to 3 minutes until smooth and fluffy. Turn to low speed and add powdered sugar, ¼ cup at a time, until smooth. Scrape seeds from vanilla bean and add to frosting. Add the salt and beat until incorporated.
- Once gingerbread is completely cool, spread vanilla bean buttercream frosting on top. Cut into 16 bars.
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Makes 16 BarsÂ
Tips
• The key to the perfect vegan buttercream is to beat the butter for at least 2 to 3 minutes before adding the powdered sugar. This incorporates air into the butter, creating a super light and fluffy frosting.• Gotta have chocolate? Add ½ cup chopped dark chocolate to the gingerbread batter. You won’t regret it.
• Miyoko’s Creamery also makes a salted version of their cultured butter. If you have that on hand, just skip the salt!
