Vegan Peperkoek
Makes: 1 loaf
Prep time: 10 minutes
Bake time: 50–60 minutes
Equipment
- oblong 'peperkoek' loaf tin with lid alternatively use a loaf tin and cover with foil
Ingredients
Dry ingredients:
- 250 g plain flour or half wholemeal for a heartier version
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch salt
Spices ( 1 generous tbsp peperkoek spice)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground aniseed optional but traditional
Wet ingredients:
- 180 ml plant milk soy, oat, or almond
- 150 g dark brown sugar or molasses sugar
- 70 ml treacle
- 30 ml syrup golden syrup or maple syrup
- 2 tbsp vegetable oil or melted coconut oil
- 1 tsp apple cider vinegar or lemon juice
Instructions
- Preheat oven to 175 °C (fan 160 °C). Line a loaf tin (about 22 × 12 cm) with parchment paper.
- Mix the dry ingredients in a large bowl: flour, baking powder, bicarb, salt and spices.
- Warm the wet mixture: In a small pan, gently heat the plant milk, sugar, treacle and syrup until the sugar just dissolves (do not boil). Remove from heat and whisk in the oil and vinegar.
- Combine: Pour wet into dry and stir until smooth. The batter should be thick but pourable.
- Bake: Pour into the lined tin and bake 50–60 minutes until a skewer comes out clean.
- Cool completely in the tin. Peperkoek improves after a day or two — wrap it tightly in foil or a beeswax wrap to let the flavours deepen and the texture become sticky.
Notes
Serving suggestions
Slice and spread with vegan butter or margarine.
Toast lightly for breakfast.
Serve with orange zest or a drizzle of maple syrup for a festive touch.
Tips
For extra stickiness: brush the top with a warm mix of treacle and water as soon as it comes out of the oven.
For a Dutch café twist: add 50 g chopped candied orange peel or crystalised ginger to the batter.
Stores for up to 1 week at room temperature, wrapped; or stored in freezer.
Tried this recipe?Let us know how it was!