Vegan Gingerbread Cake
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5.0
66 reviews
Excellent
Vegan Gingerbread Cake
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Vegan gingerbread cake is a must-make this holiday season – it’s fluffy, moist, tender, & flavor-packed. Enjoy it warm or chilled with sauce, frosting, or powdered sugar!
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Ingredients
- 2 tablespoons of flax meal
- 6 tablespoons of water
- ½ cup unsalted plant-based butter, at room temperature
- ½ cup of granulated sugar
- ½ cup of full flavor molasses
- 2 ½ cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 ½ teaspoon of baking soda
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ¼ teaspoon of ground cloves
- ¼ teaspoon salt
- 1 cup of hot water
Instructions
- In a small bowl, combine the flax meal and water. Mix well and set aside for 5 minutes.
- Preheat the oven to 350 degrees F and prepare a 9-inch square baking pan with parchment paper.
- Using an electric mixer, beat the vegan butter and sugar until light and fluffy, this takes about 2 to 3 minutes. Add the flax mixture and molasses, and beat until a smooth consistency is achieved.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- Using a ½ cup, add the dry ingredients to the vegan butter mixture, and mix until fully incorporated each time. Repeat the process until you have used up all of the flour mixture. Add the water and mix until a smooth batter is achieved and then pour the batter into the prepared baking pan.
- Bake for 45 minutes. To test if the cake is done, insert a toothpick or a knife in the center of the cake, if it comes out clean, the cake is ready. If it doesn't, keep baking in increments of 10 minutes.
- When ready, remove the cake from the oven and place the baking pan on a cooking rack. Allow it to fully cool before removing it from the pan.
Equipments used:
Notes
- Optionally, sprinkle some powdered sugar, crumbled ginger cookies, or vegan whip cream for garnish. Pillsbury cream cheese frosting is accidentally vegan and pairs perfectly with this cake. It’s also recommended you stir in some pumpkin spice into the frosting.
- Optionally, sprinkle some powdered sugar, crumbled ginger cookies, or vegan whip cream for garnish. Pillsbury cream cheese frosting is accidentally vegan and pairs perfectly with this cake. It’s also recommended you stir in some pumpkin spice into the frosting.
- Measure the flour correctly: To avoid a dense cake. First fluff it in its bag using a fork, then spoon it into the measuring cup before using the back of a knife to level the top.
- Spice to taste: Increase/reduce the amount of spices to personal preference.
- Use fresh spices: Their flavor and quality reduce over time, so make sure they’re fresh; otherwise, you'll need to adjust the amount.
- Don’t substitute the molasses: And make sure to use dark molasses – not light or blackstrap. This is key to the traditional gingerbread cake flavor.
Nutrition Information
Show Details
Calories
461kcal
(23%)
Carbohydrates
79g
(26%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
0.1g
Sodium
578mg
(24%)
Potassium
500mg
(14%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
721IU
(14%)
Vitamin C
0.03mg
(0%)
Calcium
118mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 79g | 26% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Sodium | 578mg | 24% |
| Potassium | 500mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 721IU | 14% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 118mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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