Vegan Gingerbread Cake
User Reviews
5
Vegan Gingerbread Cake
Description
The Vegan Gingerbread Cake uses a blend of classic gingerbread spices and dark molasses to capture traditional flavors in a plant-based format. Flax meal mixed with water replaces eggs, contributing to the cake's moisture and binding. Vegan butter and sugar are creamed before folding in the dry ingredients and hot water, which helps develop a smooth batter. Baked at 350°F for about 45 minutes, the cake develops a tender texture highlighted by the deep molasses flavor balanced with a warm spice profile.
This cake can be served plain or garnished with vegan whipped cream, powdered sugar, or crumbled ginger cookies. Adding a spiced frosting, such as accidentally vegan cream cheese frosting with pumpkin spice, complements its flavor and adds richness. The cake’s moist crumb makes it suitable for slicing and presenting at gatherings or enjoyed as a comforting dessert at home.
Measuring flour correctly by fluffing and leveling prevents density, and fresh spices maintain optimal flavor. Use dark molasses without substitution to preserve the authentic gingerbread taste. Adjust spices to personal taste to tailor the flavor intensity.
Ingredients
- 2 tablespoons flax meal
- 6 tablespoons of water
- ½ cup plant-based butter at room temperature, unsalted
- ½ cup granulated sugar
- ½ cup molasses full flavor
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup 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.
Notes
- Precise flour measurement—fluff before scooping and level for light, tender cake.
- Fresh spices enhance flavor; stale spices may require adjustment in quantity.
- Use dark molasses only to maintain traditional gingerbread taste.
- Optional garnishes include vegan whip cream, powdered sugar, crumbled ginger cookies, or pumpkin-spiced vegan cream cheese frosting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
