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Irresistible Vegan Gingerbread Cake

Irresistible Vegan Gingerbread Cake: Your New Holiday Favorite

Irresistible Vegan Gingerbread Cake is a delightful holiday treat bursting with flavors that even non-vegans will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine Holiday, Vegan
Servings 8 slices
Calories 200 kcal

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • 8-inch Round Cake Pan
  • Wire rack

Ingredients
  

For the Cake

  • 2 cups All-purpose flour Substitute with whole wheat or gluten-free flour if needed.
  • 1 teaspoon Baking soda Ensure it’s fresh for the best rise.
  • 2 teaspoons Ground ginger Fresh ginger can enhance taste.
  • 1 teaspoon Ground cinnamon Adjust to your preference.
  • 1/2 teaspoon Ground nutmeg Fresh nutmeg creates a richer flavor.
  • 1/2 teaspoon Ground allspice Optional but recommended.
  • 1/2 teaspoon Salt An important flavor enhancer, don’t skip it.
  • 1 cup Brown sugar (packed) Coconut sugar can be used for less processed option.
  • 1 cup Unsweetened applesauce Can substitute with mashed banana or pumpkin puree.
  • 1/2 cup Molasses Key for the irresistible flavor.
  • 1/3 cup Vegetable oil (or melted coconut oil) Any neutral oil is fine.
  • 1 cup Plant-based milk Almond, soy, or oat milk are great choices.
  • 1 teaspoon Vanilla extract Pure vanilla is best.

For the Optional Glaze

  • 1 cup Powdered sugar Erythritol can be used for a sugar-free alternative.
  • 2 tablespoons Plant-based milk (for glaze) Use the same type as the cake for consistency.
  • 1 teaspoon Vanilla extract (for glaze) Swap for almond extract for a unique twist.

Instructions
 

Preparation Steps

  • Preheat your oven to 350°F (175°C).
  • Grease or line an 8-inch round cake pan with parchment paper.
  • In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, allspice, and salt.
  • In a separate bowl, blend the brown sugar, unsweetened applesauce, molasses, vegetable oil, plant-based milk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  • Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  • Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
  • In a small bowl, combine powdered sugar with plant-based milk and vanilla extract for the glaze.
  • Drizzle the glaze over the cooled cake (optional).
  • Slice the cake and serve.

Notes

For a festive touch, sprinkle some chopped nuts on top before serving. Store in an airtight container for up to 3 days at room temperature.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 180mgPotassium: 130mgFiber: 1gSugar: 12gCalcium: 2mgIron: 4mg
Keyword Easy Vegan Recipe, Festive Cake, holiday dessert, moist cake, Spiced Cake, Vegan Gingerbread Cake
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