Name: Vegan Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 persons
Cuisine: Caribbean
Ingredients: 1 tablespoon Ground Flaxseed; 3 tablespoons Water; 2 1/2 cups All-Purpose Flour; 1 1/2 teaspoons Baking Soda; 2 teaspoons Ground Cinnamon; 2 teaspoons Ground Ginger; 1/2 teaspoon Nutmeg; 1/4 teaspoon Ground Cloves; 1/2 teaspoon Salt; 1 cup Molasses; 3/4 cup Canola Oil; 1/3 cup Granulated Sugar; 1/3 cup Dark Brown Sugar; 3/4 cup Apple Sauce; 2 teaspoons Vanilla Extract; 1 tablespoon Raw Ginger grated; 1/2 cup Almond Milk; 1 cup Coconut Cream; 4 tablespoons Powdered Sugar; 1 teaspoon Vanilla Extract

Close up shot of Vegan Gingerbread Cake in a plate with cream on top

Front shot of sliced Vegan Gingerbread Cake in a saucer and baking pan on the back

Aerial shot of sliced Vegan Gingerbread Cake with cream on top in a saucer

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As Seen On

Just because you are a vegan doesn't mean you should miss out on a delicious cake. Therefore, we created this Vegan Gingerbread Cake that combines the flavor of a gingerbread cookie with the fluffy soft layers of a cake. For those who love gingerbread, we decided to elevate this vegan gingerbread cake by serving it with coconut whipped cream made from coconut cream. Though this gingerbread cake is delicious all by itself, with this vegan recipe, we hope you enjoy vegan gingerbread cake in a way you've never experienced before.

Equipment Needed

Cooling Rack

Large Mixing Bowl

Oven

Recangle Baking Dish 13 x 9 inch

Skewers

Small Mixing Bowl

Stand Up Mixer

Stand Up Mixer Paddle Attachment

Whisk

Author: Sarah Leadon

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

8 persons

Ingredients

Gingerbread Cake

1 tablespoon Ground Flaxseed
3 tablespoons Water
2 1/2 cups All-Purpose Flour
1 1/2 teaspoons Baking Soda
2 teaspoons Ground Cinnamon
2 teaspoons Ground Ginger
1/2 teaspoon Nutmeg
1/4 teaspoon Ground Cloves
1/2 teaspoon Salt
1 cup Molasses
3/4 cup Canola Oil
1/3 cup Granulated Sugar
1/3 cup Dark Brown Sugar
3/4 cup Apple Sauce
2 teaspoons Vanilla Extract
1 tablespoon Raw Ginger, grated
1/2 cup Almond Milk

Coconut Whipped Cream

1 cup Coconut Cream
4 tablespoons Powdered Sugar
1 teaspoon Vanilla Extract

Instructions

Gingerbread Cake

Preheat oven to 350 °F, the middle shelf in place.

Grease a 9 x 13 square cake pan with nonstick cooking spray.

Whisk the ground flaxseeds and water in a small bowl and let it sit for 5-10 minutes until it thickens.

Whisk the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl and set it aside.

Whisk the molasses, canola oil, granulated sugar, and dark brown sugar in another large bowl.

Add the apple sauce, flaxseed mixture, vanilla extract, grated ginger until combined.

Stir in 1/3 of the flour mixture, then add 1/4 cup of almond milk. Continue adding the flour alternating with the almond milk until the ingredients are gone.

Pour the cake batter into the square cake pan.

Bake gingerbread cake in a preheated oven for 25-30 minutes until a skewer inserted into the cake comes out clean.

Remove and place on a cooling rack. Cool completely.

Coconut Whipped Cream

Place the count cream in a mixer fitted with the whip attachment and beat it for 30 seconds until creamy.

Add the powdered sugar and beat for 1 minute.

Cut the gingerbread cake into 8 slices and add a dollop of whipped coconut cream before serving.

Vegan Gingerbread Cake

Ingredients

Instructions

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