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Ginger Molasses Monkey Bread
[Vegan]

ME By: Michele Elizabeth

Author Bio

Michele Elizabeth is a vegan food blogger over at Two Raspberries, where she takes all... Read More

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Ginger Molasses Monkey Bread [Vegan]

Dairy Free

This homemade Ginger Molasses Monkey Bread is super easy to make, vegan of course, and way better than the store bought artificial salt loaded biscuit!

Ingredients You Need for Ginger Molasses Monkey Bread [Vegan]

Wet ingredients:

2/3 cup nondairy milk
1 tablespoon molasses
1/4 cup plain pumpkin puree
2 tablespoon melted vegan butter
1 tablespoon packed brown sugar

Dry ingredients:

2 cups -1 tablespoon unbleached all purpose flour
Pinch of sea salt
2 teaspoons baking powder
1 teaspoon ginger

Roll in mixture:

1-2 teaspoon cinnamon
1/2 cup vegan cane sugar

Pour on mixture:

1/3 cup plus 1 tablespoon packed brown sugar
3 1/2 tablespoons melted vegan butter

Icing:

1 cup confections sugar
2 tablespoons water

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How to Prepare Ginger Molasses Monkey Bread [Vegan]

Pre-heat the oven to 375˚F

Spray a pie pan with non-stick spray or line it with parchment paper
In a large mixing bowl add the butter and melt it in the microwave, then add the rest of the wet ingredients and mix well.
Add in the dry ingredients to the wet and mix well.
Mix up the cinnamon sugar mixture in a small bowl.
Get you pan and pull apart small pieces of dough (slightly wet hands helps to avoid sticking) roll them into balls and roll in the cinnamon sugar mixture and place in pan, repeat until dough ball is all used up.
Make the POUR mixture by melting the butter in a small bowl, add the brown sugar and mix, using a spoon drizzle/pour the mixture over the dough balls in the pan.
Bake for 29 minutes, poke a tooth pick into a dough ball just to make sure it’s fully cooked before removing.
Make the ICING mixture by mixing the confectioners sugar and water in a small bowl, drizzle over the top of the monkey bread!

Notes

Store in a sealed container for 3 days.

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