Vegan Gingerbread Cake

This Vegan Gingerbread Cake is completely plant-based and has all of the traditional gingerbread flavors and textures, such as warmth, spice, and irresistible moisture. It’s the perfect dessert for warm evenings or festive gatherings, with molasses, cinnamon, and fresh ginger. The texture is fluffy and soft, but it is dense enough to hold its shape admirably. This Vegan Gingerbread Cake adds the cozy aroma of the holidays to your kitchen and pairs well with coffee, tea, or vegan whipped cream.

STATS FOR THE RECIPE OF RASTA PASTA

• Cuisine of the dish: European-inspired, American
• Size of a portion: ~1 slice(1/10 of the cake)
• Cook time: Forty minutes
• Time for prep: Fifteen(15) minutes
• Active working time(total): Fifty-five(55) minutes
• Course: Tea cake, dessert, or snack
• Diet category: Vegan, dairy and egg-free
• Yield: Serves ten
• Complexity level: Simple and easy

EQUIPMENTS

• Measuring cups
• Sifter
• Mixing bowls(large and medium)
• A wire rack to cool the cake
• Spatula
• Measuring spoon
• Whisk
• Parchment liner
• 9-inch baking pan, square or round

INGREDIENTS

DRY ITEMS

• Baking soda, one tsp.
• One-fourth tsp. of salt
• 1 and 1/2 cups of all-purpose flour
• One-fourth tsp. of cloves, ground
• 1 teaspoon of ground ginger
• One-fourth tsp of nutmeg, ground
• 1 tsp. of ground cinnamon

WET ITEMS

• Molasses, half a cup
• 1/2 cup of applesauce
• Vinegar, one tsp.
• 1/3 cup of coconut oil
• Vanilla essence, one tsp.
• 3/4 cup of vegan milk
• Brown sugar, one-third cup

INGREDIENT NOTES

VINEGAR

• We are using apple cider vinegar to balance the sweetness and molasses flavor. When the apple cider vinegar reacts with baking soda, it results in a fluffy and light crumb.

APPLESAUCE

• As the recipe is vegan, we need an egg substitute to make a moist and tender cake. The unsweetened applesauce works here instead of eggs. The other options include one fourth cup of vegan yogurt or a mashed banana.

BROWN SUGAR

• It is a vegan sweetener that adds a light caramel flavor and helps cakes retain moisture. You may also use date or coconut sugar as a great vegan alternative with a lower glycemic index.

FLOUR

• Using all-purpose flour provides a vegan base to have a soft crumb and texture. To make a healthier cake base, use half as much whole wheat pastry flour as all-purpose flour.

MOLASSES

• Un-sulfured molasses is responsible for the sweetness with deep caramel notes. It is the key component for the gingerbread flavor. Never use blackstrap molasses, as it gives a bitter flavor.

MILK

• Any plant-based unsweetened milk, like almond, oat, soy, etc., will work to blend the ingredients smoothly.

OIL

• Adding melted coconut oil provides richness and moisture. Vegan butter or any other oil, like avocado or sunflower oil, will also work.

GINGERBREAD SPICES

• Using ground ginger, nutmeg, cinnamon, and cloves will add the signature gingerbread flavor along with molasses.

INSTRUCTIONS

1. Preheat your empty oven to 175 °C as an initial step.
2. Apply oil to the base and sides of the pan with a brush, and then line it with a parchment liner.
3. Sift all the solid powdered ingredients in a large vessel.
4. Mix to combine all of the items well.
5. Add all the liquid items to a separate bowl.
6. Mix them all using a whisk till you end up with a combined silky mixture.
7. Now, transfer the liquid mixture to the vessel containing the solid mixture.
8. Mix them till a smooth batter is achieved.
9. Fill the baking pan with the batter now, levelling the surface.
10. Bake for around forty minutes, and then shift the baked cake to the counter
11. Demold and keep it on a rack(wired) to cool properly.
12. Serve this Vegan Gingerbread Cake after applying plant-based whipping cream or fine sugar for a visually-appealing finish.

TIPS

• To enhance the flavor, incorporate a small amount of freshly minced ginger into the batter.
• Mix until just combined. Overmixing will not result in a soft and fluffy cake.
• Slice the cake after it cools down for deep flavors.
• Vinegar is the key to achieving that soft crumb, so don’t skip it.
• You may use an extra one-fourth cup of applesauce instead of 1/4 cup of oil to lower the calories.

STORAGE DIRECTIONS

REFRIGERATOR

• Keep your leftover slices of gingerbread cake in the refrigerator for five days in a tightly sealed vessel.

FREEZER

• Pack each slice individually in plastic wrap, and pack them all inside the freezer-safe bag. Defrost and consume any time within 60-70 days.

FAQs

Will the maple syrup work in place of molasses?

• If you mix one-fourth cup of molasses with one-fourth cup of maple syrup, it will be a great balance. But it will give a lighter and less traditional flavor.

What can I do to lower the calories?

• Replacing the oil with one-fourth cup of extra applesauce or mashed banana will turn this cake into a lower-calorie version.

Can I make the muffins from the same batter?

• Yes, fill three-fourths of each muffin cup using the same batter and bake for 18-20 minutes.

NUTRITIONAL FACTS PER SERVE

Calories per portion: ~195 kcal per slice of gingerbread cake
Total carbs: 33 g
Fiber: Two grams
Net carbs: Thirty-one grams
Proteins: 03 g
Fats: Six grams
Sodium: 160 mg
Size of a portion: ~1 slice
Sugar: Seventeen grams

or vegan whipped cream.