Vegan Gingerbread Cake and 40 more Vegan Christmas Recipes

Name: Vegan Gingerbread Cake and 40 more Vegan Christmas Recipes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 serving
Ingredients: 2 cups (240g) all-purpose flour, spooned and leveled or weighed (see “tips section”); 1 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; Heaping 1/4 teaspoon allspice; Heaping 1/4 teaspoon ground cloves; 6 tablespoons (90 mL) aquafaba (the liquid from a can of chickpeas); 1/2 cup (120 mL) oat milk (or other unsweetened plant-based milk); 7 tablespoons (105 mL) sunflower oil (or any neutral-flavored oil); 2/3 cup packed; 1 teaspoon pure vanilla extract; 1/3 cup + 1 tablespoon; 1/3 cup (80 ml) strongly brewed hot coffee; Vanilla Cream Sauce; pomegranate seeds; 1/2 cup (60g) organic powdered sugar; 4 tablespoons (56g) vegan butter; 1/2 cup (110g) coconut cream*; 1/2 teaspoon pure vanilla extract; 1 pinch sea salt

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
10
Calories
357 kcal
Course
Dessert, Baked Goods

Vegan Gingerbread Cake and 40 more Vegan Christmas Recipes

Bianca Sampson

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Gingerbread Cake

2 cups (240g) all-purpose flour, spooned and leveled or weighed (see “tips section”)
1 teaspoon baking soda
1/4 teaspoon fine sea salt

Gingerbread Spice

1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Heaping 1/4 teaspoon allspice
Heaping 1/4 teaspoon ground cloves
6 tablespoons (90 mL) aquafaba (the liquid from a can of chickpeas)
1/2 cup (120 mL) oat milk (or other unsweetened plant-based milk)
7 tablespoons (105 mL) sunflower oil (or any neutral-flavored oil)
2/3 cup packed (125g) organic brown sugar
1 teaspoon pure vanilla extract
1/3 cup + 1 tablespoon (95 mL) unsulphured molasses (not blackstrap molasses)
1/3 cup (80 ml) strongly brewed hot coffee

For serving

Vanilla Cream Sauce (recipe below)
pomegranate seeds (optional)

Vanilla Cream Sauce

1/2 cup (60g) organic powdered sugar
4 tablespoons (56g) vegan butter
1/2 cup (110g) coconut cream*
1/2 teaspoon pure vanilla extract
1 pinch sea salt

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Instructions

Gingerbread Cake Directions

Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third or middle of the oven. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
In a large bowl, combine the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves. Whisk well to ensure the baking soda is evenly mixed in.
Pour the aquafaba into a small bowl. Using a handheld electric mixer or stand mixer, whip the aquafaba on medium speed for 45-60 seconds, or until uniformly foamy.
Make a well in the center of the dry ingredients. Add the whipped aquafaba, oat milk sunflower oil, brown sugar, and vanilla.
Wipe out the bowl used for the aquafaba. Pour the molasses and hot coffee into the bowl, and whisk until well combined. Pour into the well with the liquid ingredients.
Using your electric mixer on slow speed, combine the dry and wet ingredients just until combined, scraping down the sides of the bowl with a rubber spatula. Stop mixing as soon as the batter comes together - do not overmix. It’s okay if there are some lumps.
Pour the cake batter into the lined loaf pan and smooth the surface with a rubber spatula. Bake in the preheated oven for 50-55 minutes, until the cake is relatively firm and springs back when touched and a toothpick inserted into the top sides of the cake comes out with a few moist crumbs.
Transfer the pan to a wire rack and cool for 10-15 minutes. Then, using the parchment paper handles, remove the bread from the pan and cool on the rack for at least 20 minutes before slicing. When ready to serve, drizzle the Vanilla Cream Sauce on top and scatter with pomegranate seeds, if using.

Vanilla Cream Sauce Directions

Add the powdered sugar, vegan butter and coconut cream to a small or medium saucepan over medium heat. Cook, stirring occasionally, until the butter has melted.
Bring to boil and keep at a boil for 3 minutes, stirring frequently. Remove from heat and stir in the vanilla and salt.
Allow to cool for a few minutes before spooning over the cake.

Notes

* Coconut cream is the thick, solid white cream-like substance you’ll find in a can of full-fat coconut milk. You can also buy canned coconut cream.

Nutrition Information

Show Details

Calories 357kcal (18%) Carbohydrates 47g (16%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Sodium 211mg (9%) Potassium 261mg (7%) Fiber 1g (4%) Sugar 27g (54%) Vitamin A 239IU (5%) Vitamin C 1mg (1%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 357 kcal

% Daily Value*

Calories	357kcal	18%
Carbohydrates	47g	16%
Protein	3g	6%
Fat	18g	28%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Sodium	211mg	9%
Potassium	261mg	6%
Fiber	1g	4%
Sugar	27g	54%
Vitamin A	239IU	5%
Vitamin C	1mg	1%
Calcium	58mg	6%
Iron	2mg	11%