Vegan Chocolate Gingerbread Cake
User Reviews
5
Vegan Chocolate Gingerbread Cake
Description
The Vegan Chocolate Gingerbread Cake combines classic gingerbread spices with cocoa powder and chopped vegan chocolate for a complex flavor profile that balances warmth and depth. The batter uses boiling hot non-dairy milk mixed with cocoa to activate flavors, then applesauce, oil, and vinegar to create moisture and binding without eggs. A mixture of all-purpose and whole wheat flours along with baking powder and soda provide structure.
The cake batter includes chopped candied ginger to introduce bursts of spicy sweetness contrasting the chocolate. It can be baked as a large loaf, muffins, or a cake pan depending on preference. Sprinkling mini chocolate chips on top before baking adds a melty texture and subtle richness.
Once cooled, the cake is tender and moist, with a balance between spice and chocolate. It can be enjoyed warm or at room temperature and offers a vegan alternative that does not sacrifice traditional flavor or texture expectations.
For gluten-free variations, a specific blend of rice flour, oat flour, almond flour, and potato starch can be used. Baking times differ slightly based on pan size and type.
Ingredients
Wet:
- 1/2 cup non-dairy milk boiling hot, 1 tablespoon
- 1/4 cup cocoa powder
- 1/4 cup applesauce
- 3 tbsp neutral cooking oil or use more non dairy milk, generic cooking oil
- 1 tsp vinegar or lemon juice
- 1/3 to 1/2 cup brown sugar or cane sugar + 1 tbsp molasses (1/3 cup if using semi sweet chocolate)
- 2 tsp ginger optional, fresh, minced
Dry:
- 1.25 to 1.5 cups flour (I use a mix of all purpose and whole wheat)
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1.5 tsp gingerbread spice ,less or more to preference (or 3/4 tsp ground ginger, 1/2 tsp cinnamon, dashed of ground cloves, nutmeg)
- 1/4 cup vegan chocolate dark or semi sweet or a mix, chopped
- 1/3 cup candied ginger chopped
- 2 tbsp mini chocolate chips optional, for topping
Instructions
- Grease or line a loaf pan with parchment. Preheat the oven to 350 deg F (180 C).
- In a bowl, mix the hot non dairy milk and cocoa until combined. Add the rest of the wet ingredients and mix well.
- Add 1 cup flour, spices, salt, baking powder and baking soda to the wet. Mix the dry ingredients lightly before combining into the wet. (Or alternatively, mix in another bowl and then add to the wet)
- Add the chocolate, candied ginger and 1/4 cup flour and mix in to make a muffin like batter. Add more flour if too flowy. This batter is good to bake into muffins, mini loafs or cake pan. If baking a large loaf, add a few tbsp more flour until the batter is stiff, and then drop into prepared loaf pan. Use a clean spoon or spatula to even it out.
- Sprinkle mini chocolate chips on top if desired. Bake for 45 mins. Check with a toothpick from the middle. (muffin 22 min, shallow cake pan 35 mins)
- Cool for 10 mins then remove from pan. Cool to room temp before slicing. Serve warm (warm to melt the chocolate if already cooled) as a snack or top with whipped coconut cream or a chocolate frosting for dessert.
Notes
- To make this cake gluten-free, substitute with a blend of rice flour, oat flour, almond flour, and potato starch as specified in the recipe.
- The batter can be baked in loaf pans, as muffins, or in shallow cake pans with adjusted baking times.
- Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the cake before slicing to maintain structure and allow flavors to settle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Sodium | 41mg | 2% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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