Preparation info
  • Makes

    16 pieces

    • Difficulty


Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

My mother used to rustle up gingerbread for any family occasion: a picnic by the sea in summer; watching fireworks round a bonfire in the winter; Christmas … She often used to make two large slabs, putting one away in a tin for a week to get nice and sticky (though it usually didn’t last that long).


  • 200 ml (7 fl oz/scant 1 cup) plant milk
  • 4


Preheat the oven to 160°C/325°F/gas mark 3 and line a deep 20cm (8in) square tin (pan) with baking parchment.

Mix the milk with the lemon juice in a bowl and set aside to curdle.

Put the syrup, treacle, sugar and olive oil in a pan over a moderate heat and stir until me