Fluffy Vegan Gingerbread Cake
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
10
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Calories
357 kcal
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Course
Dessert, Baked Goods
Fluffy Vegan Gingerbread Cake
Description
The Fluffy Vegan Gingerbread Cake blends traditional gingerbread spices such as ground ginger, cinnamon, nutmeg, allspice, and cloves with vegan-friendly ingredients. Aquafaba is whipped to introduce lightness, while oat milk and sunflower oil keep the cake moist. Brown sugar and molasses lend characteristic sweetness and depth, enhanced subtly by hot brewed coffee to balance the flavors. Baked in a loaf pan, the cake gains a soft, airy texture suitable for slicing.
This cake pairs nicely with the vegan vanilla cream sauce made from powdered sugar, vegan butter, coconut cream, vanilla, and a pinch of salt. When served, the optional pomegranate seeds can add tart bursts against the rich cake and creamy sauce. It's an appealing dessert for occasions that call for a plant-based treat with gingerbread nuance.
For best results, parchment paper is used to line the pan for easy removal. The aquafaba should be whipped to a foamy consistency before incorporation to achieve lightness. Careful mixing avoids overworking the batter, preserving a tender crumb. The vanilla cream sauce complements the cake with a smooth, mildly sweet finish.
Ingredients
Gingerbread Cake
- 2 cups all-purpose flour 240g, spooned and leveled or weighed (see “tips section”
- 1 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
Gingerbread Spice
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg freshly grated
- allspice heaping 1/4 teaspoon
- ground cloves heaping 1/4 teaspoon
- 6 tablespoons aquafaba 90 mL; liquid from a can of chickpeas
- 1/2 cup oat milk 120 mL; or other unsweetened plant-based milk
- 7 tablespoons sunflower oil 105 mL; or any neutral-flavored oil
- 2/3 cup packed (125g) organic brown sugar
- 1 teaspoon vanilla extract pure
- 1/3 cup + 1 tablespoon (95 mL) unsulphured molasses (not blackstrap molasses)
- 1/3 cup coffee 80 mL; strongly brewed, hot
For serving
- vanilla cream sauce (recipe below)
- pomegranate seeds (optional)
Vanilla Cream Sauce
- 1/2 cup organic powdered sugar 60g
- 4 tablespoons vegan butter 56g
- 1/2 cup coconut cream 110g
- 1/2 teaspoon vanilla extract pure
- 1 pinch salt sea salt
Instructions
Gingerbread Cake Directions
- Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third or middle of the oven. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
- In a large bowl, combine the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves. Whisk well to ensure the baking soda is evenly mixed in.
- Pour the aquafaba into a small bowl. Using a handheld electric mixer or stand mixer, whip the aquafaba on medium speed for 45-60 seconds, or until uniformly foamy.
- Make a well in the center of the dry ingredients. Add the whipped aquafaba, oat milk sunflower oil, brown sugar, and vanilla.
- Wipe out the bowl used for the aquafaba. Pour the molasses and hot coffee into the bowl, and whisk until well combined. Pour into the well with the liquid ingredients.
- Using your electric mixer on slow speed, combine the dry and wet ingredients just until combined, scraping down the sides of the bowl with a rubber spatula. Stop mixing as soon as the batter comes together - do not overmix. It’s okay if there are some lumps.
- Pour the cake batter into the lined loaf pan and smooth the surface with a rubber spatula. Bake in the preheated oven for 50-55 minutes, until the cake is relatively firm and springs back when touched and a toothpick inserted into the top sides of the cake comes out with a few moist crumbs.
- Transfer the pan to a wire rack and cool for 10-15 minutes. Then, using the parchment paper handles, remove the bread from the pan and cool on the rack for at least 20 minutes before slicing. When ready to serve, drizzle the Vanilla Cream Sauce on top and scatter with pomegranate seeds, if using.
Vanilla Cream Sauce Directions
- Add the powdered sugar, vegan butter and coconut cream to a small or medium saucepan over medium heat. Cook, stirring occasionally, until the butter has melted.
- Bring to boil and keep at a boil for 3 minutes, stirring frequently. Remove from heat and stir in the vanilla and salt.
- Allow to cool for a few minutes before spooning over the cake.
Notes
- Canned full-fat coconut cream provides the best texture for the vanilla cream sauce; chill the can before opening to scoop out the solid cream.
- If unavailable, canned coconut cream can be purchased separately rather than using coconut milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Sodium | 211mg | 9% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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