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5.0 from 27 votes

Vegan Chocolate Gingerbread Cake

This Vegan Chocolate Gingerbread Cake has an amazing flavor profile. Ginger, candied ginger, dark chocolate add a pleasing bitter combination with gingerbread spices. Almost a gingerbread brownie Vegan Soyfree Nutfree Recipe Glutenfree option

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
10 mins
Total Time
55 mins
Servings: 10 slices
Calories: 207 kcal
Course: Dessert , Cake

Ingredients

Wet:
  • 1/2 cup + 1 tbsp non dairy milk , boiling hot
  • 1/4 cup cocoa
  • 1/4 cup applesauce
  • 3 tbsp oil or use more non dairy milk
  • 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 minced fresh ginger optional
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 Chopped vegan chocolate , dark or semi sweet or a mix
  • 1/3 cup chopped candied ginger
  • 2 tbsp mini chocolate chips for topping optional

Instructions

    Cup of Yum
  1. Grease or line a loaf pan with parchment. Preheat the oven to 350 deg F (180 C).
  2. In a bowl, mix the hot non dairy milk and cocoa until combined. Add the rest of the wet ingredients and mix well.
  3. 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)
  4. 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.
  5. 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)
  6. 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 gluten-free: Mix 1/4 cup rice flour, 1/4 oat flour(or other glutenfree flour), 1 cup almond flour, 1/4 cup potato starch. Use 1 1/2 cup of the flour and add more as needed, and bake into a shallow brownie pan or into cupcakes
  •  
  • Nutrition is for 1 slice.

Nutrition Information

Calories 207kcal (10%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 2g (10%) Sodium 41mg (2%) Potassium 156mg (4%) Fiber 2g (8%) Sugar 16g (32%) Vitamin A 45IU (1%) Vitamin C 0.8mg (1%) Calcium 79mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 207

% 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.