Love ginger? Then you definitely will love this vegan gingerbread cake! It has an incredible, moist texture and is topped with this sweet-and-spicy ginger glaze that provides it an incredible, festive flavor. It’s a must-make in the course of the holidays! 1 bowl; options for gluten-free, nut-free. This post was originally published nov 18, 2014. The recipe has been simplified and updated.
Table of Contents
That is an excellent moist and super spiced vegan gingerbread cake with triple ginger: fresh, dried, and candied.
It’s made in only one bowl using on a regular basis ingredients. You’ll be able to add other ingredients into the batter, like chopped pecans or walnuts, candied ginger, or raisins. It’s also possible to add in some fresh grated ginger for much more gingery flavor within the cake!
I make this amazing ginger glaze topping for the cake with fresh ginger, brown sugar, and candied ginger, and it takes the spice of the cake to an incredible level! The cake is super moist, super spice, and excellent with a cup of masala chai or coffee or gingerbread latte!
This ginger molasses cake has each candied ginger and fresh ginger in addition to that tremendous ginger topping along with fall spices and a deep flavor of molasses. All of the flavors get stronger because the cake sits. You’ll be able to omit a type of ginger or reduce some to taste preference.
Add other nuts or seeds of selection, chocolate chips, or dried fruit, should you like. The more the merrier with regards to this vegan gingerbread cake!
Why You’ll Love Vegan Gingerbread Cake
- incredible, moist texture with molasses
- amazing spiced flavor with holiday spices, and ground ginger
- sticky-sweet ginger glaze ups the ante giving this cake an explosion of gingery flavor!
- 1-bowl batter
- Soyfree recipe. gluten-free, and nut-free options
More Vegan Christmas Desserts
Recipe Card
Vegan Gingerbread Cake
Love ginger? Then you definitely will love this vegan gingerbread cake! It has an incredible, fluffy texture and is topped with this sweet-and-spicy ginger glaze that provides it an incredible, festive flavor. It’s a must-make in the course of the holidays! 1 bowl; gluten-free, nut-free, and soy-free options
Servings: 8
Calories: 273kcal
Ingredients
Dry Ingredients
- 1 3/4 cup (218.75 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (110 g) 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 oil
- 3/4 cup (177.44 ml) non-dairy milk warmed
- 3 tablespoons molasses
- 2 tablespoons non-dairy yogurt
- 1/2 teaspoon vanilla extract
Optional Additions to the Cake
- 2 tablespoons or more of either or combination of chopped candied ginger, chopped walnuts/pecans, raisins or chocolate chips
For the Ginger Glaze
- 3 tablespoons brown sugar
- 3 tablespoons water
- 1 ” piece fresh ginger sliced into thin slices
- 1/2 teaspoon lemon juice
- 2 tablespoons chopped candied ginger
- 2 tablespoons chopped pecans
Instructions
Make the gingerbread cake.
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Preheat the oven to 375° F (190° C) and line a 9×5” loaf pan with parchment paper.
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In a big bowl, add the flour, baking powder, baking soda, salt, brown sugar, and the entire spices, and press and blend rather well.
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Warm up the non-dairy milk, should you haven’t already. Then, make a hole in the midst of the dry ingredients, and add the milk. Then add within the oil and the molasses and blend in. Mix in the opening first, in order that the molasses mixes into the nice and cozy milk just a little bit, after which begin to mix it into the flour just a little bit. Then, add in vanilla extract and non-dairy yogurt, and proceed to combine until you get a smooth batter.
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If the batter is just too thick (this relies on the way you measured the flour, the consistency of the molasses, and etc.) you may add in one other tablespoon of milk to assist it grow to be a smooth batter. You don’t need it to be too thin, but you furthermore may don’t need it to be too lumpy and stiff.
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Once you will have the batter, add in your additions of selection, and fold them into the batter.
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Then, transfer the batter to the lined loaf pan. Even it out with a spatula, after which bake it for 35 minutes.
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At this point, check with toothpick to see whether the cake is already done. If not, reduce the warmth to 350° F (177° C), cover the the pan with parchment paper, and proceed to bake for around 10 to fifteen more minutes or until the toothpick from the middle comes out completely clean.
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Let the cake cool within the pan for five minutes, then rigorously remove it using the parchment paper, and let it proceed to chill, covered flippantly with a towel, for an additional 10 to quarter-hour.
Make the ginger glaze while the cake cools.
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In a skillet, add the brown sugar, water, ginger slices, and lemon juice, and convey to a boil over medium heat. Mix rather well until the sugar mixes in, simmer for an additional minute, after which switch off the warmth. Fish out the fresh ginger slices
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Fold within the candied ginger and pecans.
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Let this cool for five minutes or so, in order that the glaze thickens barely. Then, drizzle this everywhere in the cake. Spread the candied ginger and pecans throughout after which drizzle on the remainder of the sauce, if there may be any left, everywhere in the cake.
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Let the gingerbread cake sit for 10 to quarter-hour for the glaze to soak in just a little bit, then slice, serve, and revel in. It’s also possible to serve this with some coconut cream or ice cream.
Notes
For those who don’t need to make the glaze on the stovetop, you may make a straightforward glaze with just sugar and non-dairy milk. Or you may make a cream cheese frosting with some non-dairy cream cheese, maple syrup, a pinch of ground spices like ginger, cinnamon, and cloves, after which spread that everywhere in the cake as well.
Storage:, slice and keep the cake in a closed container within the fridge for as much as 5 days, or freeze it in a freezer-safe container for as much as 2 months.
To make this gluten-free, make a mixture of 1 cup almond flour, 1/2 cup oat flour, and 1/2 cup potato starch and use 1 3/4 cup of that mixture within the cake. Also, as an alternative of the three/4 cup of milk, use 1/3 cup of non-dairy milk and 1/3 cup of club soda. Once you combine the batter, you desire to bake the gluten-free cake immediately, because otherwise it is going to lose the airiness that it will have gotten from the club soda. For those who don’t need to use club soda, you may add 1/2 teaspoon of citric acid in with the dry ingredients. You do need to add some form of leavening into the batter before baking for the perfect results. This may be very vital for gluten-free baking, otherwise it form of becomes too flat or too dry.
This recipe is soy-free so long as you utilize a soy-free non-dairy milk and yogurt.
Nut-free: use seeds as an alternative of the walnuts/pecans, or omit. and ensure your non-dairy milk and yogurt are nut-free.
Nutrition
Nutrition Facts
Vegan Gingerbread Cake
Amount Per Serving
Calories 273
Calories from Fat 72
% Each day Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 148mg6%
Potassium 285mg8%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 3IU0%
Vitamin C 1mg1%
Calcium 116mg12%
Iron 2mg11%
* Percent Each day Values are based on a 2000 calorie eating regimen.
Ingredients and Substitutions
- all-purpose flour – see recipe notes to make it Glutenfree
- baking powder, baking soda, and salt – To condition the batter.
- brown sugar – For sweetness and flavor within the batter and to sweeten the ginger glaze.
- spices – This cake is full of festive flavors from ground ginger, cinnamon, cloves, allspice, and nutmeg.
- oil – For moisture.
- warm non-dairy milk – For moisture.
- molasses – For moisture, sweetness, and flavor.
- non-dairy yogurt – For moisture and tang.
- vanilla – For flavor.
- optional additions – You’ll be able to add plenty of fun mix-ins to the cake batter, should you like, reminiscent of candied ginger, chopped nuts or seeds, chocolate chips, and dried fruit.
- fresh ginger – So as to add heat to the ginger glaze.
- lemon juice – To bring out the flavors within the ginger glaze.
- candied ginger and pecans – Add this to the glaze after cooking it for texture and much more amazing flavor!
Suggestions
- The thickness of the batter will depend upon loads of aspects, like how accurately you measured the flour, the consistency of your molasses, etc. If it’s too thick/lumpy, add a tablespoon of non-dairy milk to assist it grow to be a smooth batter. You don’t want it to be too thin, but you furthermore may don’t want it to be too lumpy and stiff.
- For those who don’t need to make the glaze on the stovetop, you may make a straightforward glaze with just sugar and non-dairy milk. Or you may make a cream cheese frosting with some non-dairy cream cheese, maple syrup, a pinch of ground spices like ginger, cinnamon, and cloves, after which spread that everywhere in the cake as well.
- To store, slice and keep the cake in a closed container within the fridge for as much as five days, or freeze it in a freezer-safe container for as much as two months.
Methods to Make Vegan Gingerbread Cake
Preheat the oven to 375° F (190° C) and line a 9×5” loaf pan with parchment paper.
In a big bowl, add the flour, baking powder, baking soda, salt, brown sugar, and the entire spices, and press and blend rather well.
Warm up the non-dairy milk, should you haven’t already. Then, make a hole in the midst of the dry ingredients, and add the milk. Then add within the oil and the molasses and blend in. Mix in the opening first, in order that the molasses mixes into the nice and cozy milk just a little bit, after which begin to mix it into the flour just a little bit. Then, add in vanilla extract and non-dairy yogurt, and proceed to combine until you get a smooth batter.
If the batter is just too thick (this relies on the way you measured the flour, the consistency of the molasses, and etc.) you may add in one other tablespoon of milk to assist it grow to be a smooth batter. You don’t want it to be too thin, but you furthermore may don’t want it to be too lumpy and stiff.
Once you will have the batter, add in your additions of selection, and fold them into the batter.
Then, transfer the batter to the lined loaf pan. Even it out with a spatula, after which bake it for 35 minutes.
At this point, check with toothpick to see whether the cake is already done. If not, reduce the warmth to 350° F (177° C), cover the the pan with parchment paper, and proceed to bake for around 10 to fifteen more minutes or until the toothpick from the middle comes out completely clean.
Let the cake cool within the pan for five minutes, then rigorously remove it using the parchment paper, and let it proceed to chill, covered flippantly with a towel, for an additional 10 to quarter-hour.
Make the ginger glaze while the cake cools.
In a skillet, add the brown sugar, water, ginger slices, and lemon juice, and convey to a boil over medium heat. Mix rather well until the sugar mixes in, simmer for an additional minute, after which switch off the warmth. Remove the fresh ginger slices.
Fold within the candied ginger and pecans.
Let this cool for five minutes or so, in order that the glaze thickens barely. Then, drizzle this everywhere in the cake. Spread the candied ginger and pecans throughout after which drizzle on the remainder of the sauce, if there may be any left, everywhere in the cake.
Let the gingerbread cake sit for 10 to quarter-hour for the glaze to soak in just a little bit, then slice, serve, and revel in. It’s also possible to serve this with some coconut cream or ice cream.
Continuously Asked Questions
To make this gluten-free, make a mixture of 1 cup almond flour, 1/2 cup oat flour, and 1/2 cup potato starch and use 1 3/4 cup of that mixture within the cake. Also, as an alternative of the three/4 cup of milk, use 1/3 cup of non-dairy milk and 1/3 cup of club soda.
Once you combine the batter, you desire to bake the gluten-free cake immediately, because otherwise it is going to lose the airiness that it will have gotten from the club soda. For those who don’t need to use club soda, you may add 1/2 teaspoon of citric acid in with the dry ingredients.
You do need to add some form of leavening into the batter before baking for the perfect results. This may be very vital for gluten-free baking, otherwise it form of becomes too flat or too dry.
This recipe is soy-free so long as you utilize a soy-free non-dairy milk and yogurt.
To make it nut-free, use seeds as an alternative of the walnuts/pecans or simply omit, and ensure your non-dairy milk and yogurt are nut-free.
