The first time I tried Lebkuchen (also known as Pfefferkuchen) was last year when my fiancé’s parents bought us some from Germany – the home of this deliciously moist gingerbread. After revealing the inner contents of some crazy over-the-top-but-amazing wooden box, the cake (or cookie – not really sure what it falls under to be honest!) entered my mouth. After my first bite, I didn’t see what the fuss was all about whilst everyone sat there raving about it. Then later that evening, I found myself frantically searching for that big wooden box, even waking up my boi up to ask where he’d put it! From that day on, I’ve been a super fan! Never actually made my own though, but since I’m not seeing the German fam this Christmas (due to the pandemic) I’ve had to make it myself.
Got to say I was impressed with this recipe, though it didn’t turn out as moist as the original – I guess this one is more like a cookie than the cake one, but I’ll try get it like the other one when I try again next year! I think if it’s a mix between this recipe and my Gluten-Free Vegan Gingerbread Cookies.
Questions about Lebkuchen
What is Lebkuchen?
Lebkuchen is a traditional style German gingerbread that’s moist, rich and infused with sweet spices such as ginger and cinnamon. It is most commonly served around Christmas.
How to make Lebkuchen?
To make lebkuchen, almond flour, wholewheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg and ground allspice to a bowl and mix well/ pour in maple syrup and rapeseed oil and beat into smooth dough. Shape into 15 golf balls and place on a baking tray lined with greaseproof paper. Place in the fridge for 1 hour. Bake in a preheated oven for 15 minutes. Decorate with icing (optional).
How to store Lebkuchen
Lebkuchen should be stored in an airtight container and can last up to 2-3 months if stored in a cool, dry place.
Can I freeze lebkuchen?
Lebkuchen can be stored in the freezer in an airtight container for up to 6 months.
Lebkuchen Substitutions
- Coconut sugar, brown sugar or stevia can be used instead of maple syrup
- Replace the rapeseed oil with any other oil, preferably a flavourless one
- Gluten-free flour can be used instead of wholewheat
This Lebkuchen is…
- Soft
- Crumbly
- Spiced
- Sweet
- Gingery
- Vegan
- Plant-based
More Recipes to Try…
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Lebkuchen
Ingredients
- 150 g almond flour
- 150 g wholewheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp ground allspice
- ¼ tsp nutmeg
- 200 ml maple syrup
- 80 ml rapeseed oil
Instructions
- In a bowl, add all dry ingredients and mix well.
- Add the wet ingredients and beat into a smooth dough.
- Shape into 15 balls and place on a baking tray lined with greaseproof paper.
- Flatten slightly then place in the fridge for 1 hour.
- Preheat the oven to 180C.
- Bake for 15 minutes until golden brown on top.
- Allow to cool on a wire rack.
- Once completely cooled down, decorate with icing sugar (optional).
Notes
- Coconut sugar, brown sugar or stevia can be used instead of maple syrup
- Replace the rapeseed oil with any other oil, preferably a flavourless one
- Gluten-free flour can be used instead of wholewheat
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