Triple Layer Gingerbread Bars (Vegan & Gluten-free)
These festive Triple Layer Gingerbread Bars are the perfect holiday treat with a buttery almond flour crust, sweet gooey gingerbread layer, and topped with a luscious creamy frosting. These are perfect for those who want a gluten-free and vegan treat at the holidays!
Servings: 9 bars
Calories: 466kcal
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 9x9 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
⭐️Use vegan butter sticks (like those from Earth Balance or Country Crock). Don't use tub butter.
Other 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!
Nutrition
Calories: 466kcal | Carbohydrates: 44g | Protein: 8g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 176mg | Potassium: 279mg | Fiber: 4g | Sugar: 35g | Vitamin A: 357IU | Vitamin C: 0.01mg | Calcium: 142mg | Iron: 2mg