Vegan Gingerbread Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Cooling Time
25 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
273 kcal
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Course
Dessert
Vegan Gingerbread Cake
Description
This Vegan Gingerbread Cake uses a combination of all-purpose flour, baking powder, baking soda, salt, and brown sugar with a blend of aromatic spices including ground ginger, cinnamon, clove, allspice, and nutmeg. Wet ingredients are neutral cooking oil, warmed non-dairy milk, molasses, non-dairy yogurt, and vanilla extract. These are combined to form a smooth batter, with optional mix-ins like chopped candied ginger, nuts, raisins, or chocolate chips added for texture. The cake bakes in a lined loaf pan at 375°F until set, producing a moist spiced bread with characteristic gingerbread flavor.
The spice blend and molasses provide warmth and depth while the non-dairy ingredients keep it vegan. A ginger glaze of brown sugar, water, fresh ginger slices, lemon juice, candied ginger, and pecans can be spooned over the top after baking for added sweetness and a nutty crunch.
Storage advice includes refrigerating slices for up to five days or freezing for two months. Gluten-free adaptations involve changing the flour mix and adding leavening carefully to maintain rise and texture. The recipe is soy- and nut-free if ingredients are chosen accordingly.
Ingredients
Dry Ingredients
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
Spices
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
Wet Ingredients
- 3 tablespoons neutral cooking oil generic cooking oil
- 3/4 cup non-dairy milk warmed
- 3 tablespoons molasses
- 2 tablespoons Non-Dairy yogurt
- 1/2 teaspoon vanilla extract
Optional Additions to the Cake
- 2 tablespoons candied ginger chopped walnuts/pecans, raisins or chocolate chips, or more of either or combination, chopped
For the Ginger Glaze
- 3 tablespoons brown sugar
- 3 tablespoons water
- 1 ginger sliced into thin slices, fresh, piece
- 1/2 teaspoon lemon juice
- 2 tablespoons candied ginger chopped
- 2 tablespoons pecans chopped
Instructions
Make the gingerbread cake.
- Preheat the oven to 375° F (190° C) and line a 9x5” loaf pan with parchment paper.
- In a large bowl, add the flour, baking powder, baking soda, salt, brown sugar, and all of the spices, and press and mix really well.
- Warm up the non-dairy milk, if you haven't already. Then, make a hole in the middle of the dry ingredients, and add the milk. Then add in the oil and the molasses and mix in. Mix in the hole first, so that the molasses mixes into the warm milk a little bit, and then start to mix it into the flour a little bit. Then, add in vanilla extract and non-dairy yogurt, and continue to mix until you get a smooth batter.
- If the batter is too thick (this depends on how you measured the flour, the consistency of the molasses, and etc.) you can add in another tablespoon of milk to help it become a smooth batter. You don't want it to be too thin, but you also don't want it to be too lumpy and stiff.
- Once you have the batter, add in your additions of choice, and fold them into the batter.
- Then, transfer the batter to the lined loaf pan. Even it out with a spatula, and then bake it for 35 minutes.
- At this point, check with toothpick to see whether the cake is already done. If not, reduce the heat to 350° F (177° C), cover the the pan with parchment paper, and continue to bake for around 10 to 15 more minutes or until the toothpick from the center comes out completely clean.
- Let the cake cool in the pan for 5 minutes, then carefully remove it using the parchment paper, and let it continue to cool, covered lightly with a towel, for another 10 to 15 minutes.
Make the ginger glaze while the cake cools.
- In a skillet, add the brown sugar, water, ginger slices, and lemon juice, and bring to a boil over medium heat. Mix really well until the sugar mixes in, simmer for another minute, and then switch off the heat. Fish out the fresh ginger slices
- Fold in the candied ginger and pecans.
- Let this cool for 5 minutes or so, so that the glaze thickens slightly. Then, drizzle this all over the cake. Spread the candied ginger and pecans all over and then drizzle on the rest of the sauce, if there is any left, all over the cake.
- Let the gingerbread cake sit for 10 to 15 minutes for the glaze to soak in a little bit, then slice, serve, and enjoy. You can also serve this with some coconut cream or ice cream.
Notes
- Store sliced cake in an airtight container in the refrigerator for up to five days or freeze slices for up to two months.
- For gluten-free baking, use a specific flour blend and bake immediately after mixing to retain airiness.
- The ginger glaze can be substituted with a simple sugar and non-dairy milk glaze or vegan cream cheese frosting with spices.
- Ensure non-soy, nut-free ingredients to keep the recipe allergen-friendly as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 148mg | 6% |
| Potassium | 285mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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