Dairy-free gingerbread

A great gingerbread recipe to get you into the holiday season!

7w ago

When it gets to the Christmas season, one of the things we always make in our household is some gingerbread. It smells great, tastes fantastic and everything about it just works with the Christmas spirit. This is adapted from a Nigella Lawson recipe to be dairy-free, as the majority of people in our household are lactose intolerant in some way or another. So, if you want a great Christmassy treat that's also dairy-free, you should definitely give this one a go!

Dairy-free gingerbread

A dairy-free gingerbread recipe, adapted from one by Nigella Lawson

Prep time10min
Cook time45min
Total time55min


  • 150g margarine
  • 200g golden syrup
  • 200g black treacle or molasses
  • 125g dark muscovado sugar
  • 2 teaspoons finely grated ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon bicarbonate of soda, dissolved in 2x15 ml tablespoons warm water
  • 250ml milk (use a sweetened milk - we usually use rice milk)
  • 2 large eggs, beaten to mix
  • 300g plain flour


  1. Preheat your oven to 170 degrees C/gas mark 3 and line a roasting tin or ovenproof dish (approximately 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment. If you're using foil, make sure to grease it too.
  2. In a saucepan, melt the butter over a low-ish heat along with the sugar, fresh and ground gingers, cinnamon and cloves.
  3. Take off the heat and add the milk, eggs and dissolved bicarbonate of soda in its water.
  4. Measure the flour into a bowl and pour in the liquid ingredients, beating until it's well-mixed. The batter that results from this will be very liquid, but that's normal and part of what makes the gingerbread sticky later.
  5. Pour the batter into the prepared tin and bake for 45-60 minutes, until it's risen and is firm on top. Try not to overcook the gingerbread; it's nicer when it's stickier and it will carry on cooking anyway as it cools.
  6. Transfer the tin to a wire rack and let the gingerbread cool in the tin.
  7. Cut the gingerbread into 20 squares.

Recipe Notes

You should leave the gingerbread to mature in a cool, dry place with a foil cover over the top after you've baked it, preferably for 5-7 days. If you do that, it'll taste better!

Recipe by

Nigella Lawson, modified to make it dairy-free

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