Triple Layer Gingerbread Bars (Vegan & Gluten-free)
These delectable triple layer gingerbread bars are the perfect holiday treat with 3 layers of deliciousness! The base is a buttery almond flour crust topped with a sweet gooey gingerbread middle and a finished off with creamy frosting.
You will also love this easy Vegan Gingerbread Mug Cake that you can make in just 5 minutes or these easy No-Bake Sugar Cookie Bites that are perfect for the holidays!
Ingredients
Ingredient notes:
- Almond flour: Use super-fine almond flour (not almond meal). I love Bob’s Red Mill brand!
- Molasses: This is the key to a great gingerbread flavor!
- Vegan butter: I don’t recommend using vegan butter from a tub. Use sticks (like those from Earth Balance or Country Crock)
▶︎If you love that gingerbread flavor, you need to try out these Vegan Oat Flour Gingerbread Cookies!
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: Preheat your oven to 350°F (175°C). Line a square baking pan (about 9×9 inches) with parchment paper. Make it so flaps hang over two sides (making the bars easier to remove).
Prepare the base layer. In a bowl, whisk together almond flour, brown sugar, salt, and cornstarch. Pour in the melted vegan butter and 1 tbsp of plant-based milk of choice and mix until combined.
Step 2: Press the mixture into the bottom of the prepared baking pan to form an even base layer. Bake for 10 minutes. While it is baking, make your gingerbread filling.
Step 3: Prepare the gingerbread filling. In a separate bowl, whisk together molasses, almond butter, and maple syrup.
Step 4: Sprinkle in your almond flour and spices. Mix until well combined.
Step 5: Remove your base layer from the oven. Spread the gingerbread filling evenly over the base layer in the baking pan using a rubber spatula.Bake again for 15 minutes. There will be some soft bubbles on the gingerbread layer, but it’s not fully set yet.
Step 6: Let it cool on the counter for 10 minutes before placing in the freezer for ~30 minutes until the bars are completely cooled.
While the gingerbread bars are cooling, prepare the topping. In a large mixing bowl, beat the vegan butter until creamy. Add powdered sugar, plant-based milk, and vanilla extract. Beat until smooth and creamy.
Step 5: Once the bars are completely cooled, spread the frosting evenly over the gingerbread layer. *If you frost warm bars, the frosting will melt off.
Place the pan in the refrigerator for at least 1-2 hours to allow the frosting to set with the bars.
Step 6: Once fully chilled and set, lift the bars out of the pan using the parchment paper. Cut into squares. Enjoy!
❓Recipe FAQs
To store leftover gingerbread bars, cool them completely, wrap tightly in plastic wrap or foil, and refrigerate for up to one week. For longer storage, freeze by wrapping securely; they can last for up to three months in the freezer.
You can find super-fine almond flour at well-stocked grocery stores, health food stores, or specialty sections in supermarkets. I love Bob’s Red Mill brand.
Pro Tips
- Allow the bars to cool completely before adding the frosting layer. I put mine in the freezer to speed up the cooling process. If you apply the frosting layer to even slightly warm bars, it will melt.
- Add a sprinkle of chopped nuts or a dusting of cinnamon for a nice touch!
⇨ More Winter Recipes ⇦
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Triple Layer Gingerbread Bars (Vegan & Gluten-free)
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Ingredients
Base Layer
- 1 3/4 cups super fine almond flour
- 1/3 cup packed brown sugar
- 1/4 cup melted vegan butter melted
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1 tbsp plant-based milk
- 1/4 tsp salt
Gingerbread Layer
- 1/4 cup molasses
- 1/4 cup maple syrup
- 1/2 cup almond butter
- 1/4 cup almond flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Frosting Layer
- 6 tbsp vegan butter* softened
- 1 cup powdered sugar
- 1 tablespoon plant-based milk such as almond, soy, or coconut
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a square baking pan (about 9×9 inches) with parchment paper. Make it so flaps hang over two sides (making the bars easier to remove).
- Prepare the base layer. In a bowl, whisk together almond flour, brown sugar, baking powder, salt, and cornstarch. Pour in the melted vegan butter and 1 tbsp of plant-based milk of choice and mix until combined.1 3/4 cups super fine almond flour, 1/3 cup packed brown sugar, 1/4 cup melted vegan butter, 2 tbsp cornstarch, 1 tbsp plant-based milk, 1/4 tsp salt, 1/2 tsp baking powder
- Press the mixture into the bottom of the prepared baking pan to form an even base layer. Bake for 10 minutes. While it is baking, make your gingerbread filling.
- Prepare the gingerbread filling. In a separate bowl, whisk together molasses, almond butter, and maple syrup. Sprinkle in your almond flour and spices. Mix until well combined.1/4 cup molasses, 1/4 cup maple syrup, 1/2 cup almond butter, 1/4 cup almond flour, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves
- Remove your base layer from the oven. Spread the gingerbread filling evenly over the base layer in the baking pan using a rubber spatula.Bake again for 15 minutes. There will be some soft bubbles on the gingerbread layer, but it's not fully set yet.
- Let it cool on the counter for 10 minutes before placing in the freezer for ~30 minutes until the bars are completely cooled.
- Prepare the frosting: While the gingerbread bars are cooling, prepare the topping. In a large mixing bowl, beat the vegan butter until creamy. Add powdered sugar, plant-based milk, and vanilla extract. Beat again until smooth and creamy.6 tbsp vegan butter*, 1 cup powdered sugar, 1 tablespoon plant-based milk, 1/2 teaspoon vanilla extract
- Once the bars are completely cooled, spread the frosting evenly over the gingerbread layer. *If you frost warm bars, the frosting will melt off.
- Place the pan in the refrigerator for at least 1 hour to allow the frosting to set with the bars.
- Once fully chilled and set, lift the bars out of the pan using the parchment paper. Optional: Dust with some cinnamon for a nice touch. Cut into squares. Enjoy!
Notes
- Allow the bars to cool completely before adding the frosting layer. I put mine in the freezer to speed up the cooling process. If you apply the frosting layer to even slightly warm bars, it will melt.
- Add a sprinkle of chopped nuts or a dusting of cinnamon for a nice touch!
Finally, a gluten-free treat that doesn’t taste like cardboard! The almond flour crust is spot on, and the molasses flavor is just right. These bars a very rich and delicious!
Hi Jhicel- so glad you enjoy them!! We definitely dont like any cardboard tasting desserts – haha!