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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.
- 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
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.
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.
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.
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