Dairy-Free Gingerbread

Preparation info

  • Difficulty


  • Serves


    ( 1 8 -inch pan)

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This is one of my favorite desserts, and one of the oldest I know—I’ve seen recipes dating back to the early fifteenth century. I love molasses and am especially happy to eat a calcium-rich treat with the added benefit of tofu. I prefer my gingerbread plain, but when I was growing up, my neighbor Millie Ricitelli used to serve her gingerbread with a lemon topping, and the combination is quite popular. Try it with my Lemon Glaze.


  • cups flour
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ cup hot water
  • 3 tablespoons softened trans fat-free organic margarine
  • 1 teaspoon baking soda
  • ¼ cup soft tofu
  • 1 cup blackstrap molasses


  1. Preheat the oven to 350°F.
  2. Measure the flour, ginger, salt, cinnamon, and baking powder into a bowl. Whisk together to mix well. Put the hot water, margarine, baking soda, tofu, and molasses in a blender. Cover and blend on high speed for 30 seconds, until blended well. Pour this mixture all at once over the dry ingredients, using a rubber spatula to scrape the blender. Stir the ingredients together using a wooden spoon for about 1 minute, until all the ingredients are blended.
  3. Spray an 8-inch glass pan with nonstick cooking spray. Pour the batter into the prepared pan, using a rubber spatula to scrape the bowl. Smooth the top using the spatula. Bake for 40-45 minutes, until a tester inserted into the center comes out clean. Serve warm or at room temperature.