THE FESTIVAL CARNET
Vegan Maple Syrup Gingerbread
A gingerbread with wheat and maple syrup, prepared without egg or milk, cooked in a cake pan and then cooled to cut regular slices.
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A gingerbread with wheat and maple syrup, prepared without egg or milk, cooked in a cake pan and then cooled to cut regular slices.
Prepare the ingredients before starting and follow the indicated dimensions. The shape remains simple so that the result can be achieved in a family kitchen; times are indicative and texture cues prevail.
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The preparation step by step
Prepare the ingredients
Weigh all dry ingredients separately. Check that maple syrup is pure: a flavored syrup may contain other sugars. This formula is vegetable; it does not contain honey.
Prepare the mold
Line a 20 x 9 cm cake pan with baking paper, allowing two tabs to protrude on the long sides. Preheat the oven to 160 °C, conventional oven setting (no fan), oven rack in the middle.
Prepare the binder
Pour 160 g of maple syrup into a saucepan with 200 g of water. The syrup here replaces honey and crystallized sugar; do not add a second dose.
Loosen the syrup
Gently gently warmed the water and syrup for one minute while stirring. Remove from heat as soon as the mixture is homogeneous. It should be lukewarm, around 35°C, and not hot.
Mixing the dry ingredients
Pour into a large bowl 250 g of wheat flour T55, 10 g of baking powder, 4 g of four-spice mixture, 1 pinch of salt. Mix with a dry whisk for 30 seconds, insisting on the bottom to distribute the baking powder and spices.
Shapes the dough
Dig a small well in the dry ingredients. Gradually pour the liquids by stirring with a whisk, from the center to the edges. Scrape the bowl with the spatula; stop as soon as there is no more flour pocket. The dough is thick but flowing.
Filled without waiting
Pour all the dough into the pan. Smooth with a wet spatula, then pat once the mold on a folded cloth. Bake quickly: the baking powder begins to act when wet.
Cook to heart
Cook for 45 to 55 minutes at 160°C. Do not open the oven for the first 35 minutes. If the top browns too much, protect it from a sheet of baking paper laid without tightening.
Check the center
Put a skewer in the middle of the cake: it must come out without liquid paste. A few wet crumbs are normal. If necessary, extend in 5 minutes, then leave the cake 15 minutes in its mold out of the oven.
Cool and sliced
Lift the cake with the tabs and place it on a rack. Allow to cool for at least 2 hours before cutting. For a more regular crumb, pack it only cold and wait for the next day. Cut 1.5 cm slices with a serrated knife.
Conservation. Pack the cake completely cold and keep it for 3 days in an airtight box, in a cool and dry room. Does not claim a conservation of several weeks. Freeze separate slices for longer storage.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Does maple syrup mean sugar-free?
No: maple syrup provides sugars. The recipe does not contain separately added crystallized sugar, but it should not be called "sugar-free".
Is it without milk and egg?
No milk or eggs are included in the formula. Also checks for compound dry ingredients and possible traces on packaging. Without milk does not mean without all allergies.
Why wait before cutting?
The warm crumb of this wheat gingerbread is fragile and can stick to the knife. Resting allows moisture to spread and gives more regular slices. Let it cool for two hours on the rack; for an even sharper cut, pack the cold cake and wait until the next day.
Is it a light gingerbread without fat?
The formula does not contain added butter or oil. This does not mean total absence of lipids or low-calorie dessert; no nutritional calculation has been established.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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