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This recipe results in moist Gingerbread with just the right amount of spice. A classic holiday favorite that will fill your house with the warm smell of ginger, molasses and cinnamon.  For this recipe you will need:

  • 3 ¾ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1 ½ Tablespoons Victoria Taylor’s Pie Spices (add a bit more if you like your gingerbread spicier)
  • 1 Tablespoon ground ginger
  • 1 teaspoon salt
  • ½ cup of butter, at room temperature
  • 1 ½ cups sugar of your choice granulated, brown, raw etc
  • 3 Tablespoons unsulphured molasses
  • 1/4 cup + 1 Tablespoon maple syrup
  • 1/3 cup honey
  • 1 egg, beaten
  • 3/4 cups warm water
  • 3 Tablespoons coconut oil, in liquid form and more for greasing pan
  • 1 cup chopped crystallized ginger
  • Powdered Sugar for dusting the ginger and the top of the gingerbread

Preheat oven to 350°. For gluten free gingerbread add 3 ¾ cups Better Batter or your favorite gluten free flour and 2 teaspoons xanthan gum (if your gluten free flour does not already contain it). Grease 9x13 baking pan with some of the liquid coconut oil.  Mix the first 6 ingredients in a bowl and set aside. Beat the butter and sugar until fluffy.  Add molasses, maple syrup, honey and beaten eggs.  Slowly add the warm water.  Mix until all wet ingredients are incorporated.  Add the dry ingredients in 3 intervals, mixing well after each one. Pour into prepared baking pan.  Toss the ginger with some powdered sugar, and then chop.  If it becomes too sticky, toss it with a bit more powder sugar.  Top the gingerbread with the chopped ginger.  Bake for approx. 45 min.  The outside will brown, so keep an eye on it. Dust with Powder Sugar after it has cooled a bit. Best, Victoria