(Recipe) Vegan Gingerbread cake

This is the BEST vegan gingerbread cake you’ll try! It’s incredibly fluffy and tender, uses simple ingredients, and features a homemade gingerbread spice blend and vanilla cream sauce that take it over the top. A must make during the holiday season!

 

(Recipe by Thinlyspread.co.uk)

Vegan Gingerbread Cake

This is the BEST vegan gingerbread cake you’ll try! It’s incredibly fluffy and tender, uses simple ingredients, and features a homemade gingerbread spice blend and vanilla cream sauce that take it over the top. A must make during the holiday season!

 

Ingredients

Gingerbread Cake

  • 2 cups (240g) all-purpose flour, spooned and leveled or weighed (see “tips section”)
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Gingerbread Spice

  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Heaping 1/4 teaspoon allspice
  • Heaping 1/4 teaspoon ground cloves
  • 6 tablespoons (90 mL) aquafaba (the liquid from a can of chickpeas)
  • 1/2 cup (120 mL) oat milk (or other unsweetened plant-based milk)
  • 7 tablespoons (105 mL) sunflower oil (or any neutral-flavored oil)
  • 2/3 cup packed (125g) organic brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup + 1 tablespoon (95 mL) unsulphured molasses (not blackstrap molasses)
  • 1/3 cup (80 ml) strongly brewed hot coffee

For serving

  • Vanilla Cream Sauce (recipe below)
  • Pomegranate seeds (optional)

Vanilla Cream Sauce

  • 1/2 cup (60g) organic powdered sugar
  • 4 tablespoons (56g) vegan butter
  • 1/2 cup (110g) coconut cream*
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch sea salt
  •  

Instructions

Gingerbread Cake Directions

  • Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third or middle of the oven. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
  • In a large bowl, combine the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves. Whisk well to ensure the baking soda is evenly mixed in.
  • Pour the aquafaba into a small bowl. Using a handheld electric mixer or stand mixer, whip the aquafaba on medium speed for 45-60 seconds, or until uniformly foamy.
  • Make a well in the center of the dry ingredients. Add the whipped aquafaba, oat milk sunflower oil, brown sugar, and vanilla.
  • Wipe out the bowl used for the aquafaba. Pour the molasses and hot coffee into the bowl, and whisk until well combined. Pour into the well with the liquid ingredients.
  • Using your electric mixer on slow speed, combine the dry and wet ingredients just until combined, scraping down the sides of the bowl with a rubber spatula. Stop mixing as soon as the batter comes together – do not overmix. It’s okay if there are some lumps.
  • Pour the cake batter into the lined loaf pan and smooth the surface with a rubber spatula. Bake in the preheated oven for 50-55 minutes, until the cake is relatively firm and springs back when touched and a toothpick inserted into the top sides of the cake comes out with a few moist crumbs.
  • Transfer the pan to a wire rack and cool for 10-15 minutes. Then, using the parchment paper handles, remove the bread from the pan and cool on the rack for at least 20 minutes before slicing. When ready to serve, drizzle the Vanilla Cream Sauce on top and scatter with pomegranate seeds, if using.

Vanilla Cream Sauce Directions

  • Add the powdered sugar, vegan butter and coconut cream to a small or medium saucepan over medium heat. Cook, stirring occasionally, until the butter has melted.
  • Bring to boil and keep at a boil for 3 minutes, stirring frequently. Remove from heat and stir in the vanilla and salt.
  • Allow to cool for a few minutes before spooning over the cake.

Notes

* Coconut cream is the thick, solid white cream-like substance you’ll find in a can of full-fat coconut milk. You can also buy canned coconut cream.

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