Dessert - Recipe for vegan ginger cake

Author: Katheryn Piedra  

Classic Old-fashioned Gingerbread cake that is vegan, oil-free, whole grain and out of this world delicious, moist and full of amazing flavor from cinnamon, ginger, nutmeg, allspice, cloves and molasses. A sweet and spicy cake filled with flavor and dusted with powdered sugar.

Vegan Ginger Loaf Cake

Vegan Ginger Loaf Cake
Vegan ginger loaf cake - this easy loaf cake is moist, sticky, spicy and utterly delicious. It is great all year round and is perfect for snacking on, or serve it warm with ice cream or custard for dessert.
Provided by: Domestic Gothess
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: British
Number of ingredients: 14
  • 230 g (1 + ¾ cups + 2 Tablespoons) plain (all-purpose) flour
  • 1 ¾ teaspoons bicarbonate of soda (baking soda)
  • 3 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground star anise (optional)
  • pinch salt
  • 125 g (4 ½ oz) chopped crystallised (candied) ginger (optional)
  • 100 g (3 ½ oz) vegan block butter
  • 100 g (3 ½ oz) golden syrup
  • 100 g (3 ½ oz) treacle
  • 100 g (packed ½ cup) dark brown soft sugar
  • 300 ml (1 + ¼ cups) unsweetened non-dairy milk
How to cook:
  1. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 2lb loaf tin (approx 11.5 x 21.5 cm / 4.5 x 8.5 in) and line it with baking parchment.
  2. Sift together the flour, bicarbonate of soda, ginger, cinnamon, mixed spice, nutmeg, star anise and salt in a large bowl.
  3. If you are adding the crystallised (candied) ginger, stir two-thirds of it into the dry ingredients, saving the rest to scatter over the top of the cake.
  4. Place the butter, golden syrup, treacle and brown sugar in a saucepan over a low heat, stir until melted then whisk in the milk.
  5. Pour the butter mixture into the dry ingredients. Stir with a balloon whisk until no dry lumps remain. The batter will be very liquid.
  6. Pour the batter into the loaf tin and scatter over the reserved ginger.
  7. Bake for about 50 minutes until a skewer inserted into the centre comes out clean.
  8. Leave the cake to cool in the tin for about 30 minutes then carefully turn it out onto a wire rack and leave to cool completely.
Notes: Vegan Gingerbread Cake, Ingredients · ▢ 1.5 cups all purpose flour 195 grams · ▢ 2 teaspoons ground ginger · ▢ 1 teaspoon ground cinnamon · ▢ 1/4 teaspoon ground cloves

Vegan Gingerbread Cake

Vegan Gingerbread Cake
There is nothing more holiday than the flavors of gingerbread! Warm spices and sweet molasses come together in this soft, moist cake. It tastes and smells like heaven! With a dusting of powdered sugar, this Vegan Gingerbread Cake Recipe is Christmas perfection!
Provided by: Jenn Sebestyen
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 16
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup molasses (dark or robust for best flavor, light molasses may be used in a pinch, but not blackstrap!)
  • 1/4 cup pure maple syrup
  • 1/2 cup coconut sugar (or brown sugar)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 cup hot water
  • organic powdered sugar (optional, for topping)
  • Calories: 131 kcal
  • Carbohydrate: 30 g
  • Protein: 2 g
  • Sodium: 101 mg
  • Fiber: 1 g
  • Sugar: 17 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper, letting the ends overhang, and set aside.
  2. Whisk the flour, baking powder, baking soda, ginger, cinnamon, allspice, nutmeg, cloves, and salt together in a mixing bowl and set aside.
  3. In a large mixing bowl, whisk the molasses, maple syrup, coconut sugar, vanilla, apple cider vinegar, and hot water until smooth.
  4. Whisk the dry ingredients into the wet until just combined. It's ok if there are a few lumps, but don't leave any white flour showing. Do not over mix!
  5. Pour the batter into the prepared baking pan and bake for 32 to 38 minutes or until a toothpick inserted into the center comes out clean.
  6. Let cool in the pan on a wire cooling rack for 10 to 15 minutes. Using the ends of the parchment paper that are overhanging the sides, pull the cake out of the pan and place on the cooling rack to continue cooling.
  7. Once cool, dust with powdered sugar and cut into squares.
Notes: Vegan Ginger Coconut Cake, Wet ingredients · ▢ ½ cup (120g) dark molasses, or dark treacle in the UK/Australia (not blackstrap molasses) · ▢ 1 cup (250g) dairy-free milk

Vegan Gingerbread Cake (Gluten-free Option)

Vegan Gingerbread Cake (Gluten-free Option)
Classic Old-fashioned Gingerbread cake that is vegan, oil-free, whole grain and out of this world delicious, moist and full of amazing flavor from cinnamon, ginger, nutmeg, allspice, cloves and molasses.
Provided by: Brandi Doming
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: American,Vegan
Number of ingredients: 12
  • 1 1/2 cups (192g) spelt flour (*SEE NOTES AT VERY BOTTOM FOR SUBS!*)
  • 1/4 cup (40g) brown rice flour
  • 2 tablespoons (16g) cornstarch
  • 2 teaspoons baking soda
  • 4 teaspoons gingerbread spice (SEE NOTES AT BOTTOM)
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (240g) pure maple syrup, room temp
  • 1 cup (240g) unsweetened applesauce, room temp
  • 1/4 cup (80g) unsulphured molasses (do not use blackstrap or sub!)
  • 2 tablespoons (30g) HOT water
  • You will need a whisk for this cake to ensure a perfectly smooth batter. A spoon will not incorporate the batter well and will affect the texture. Please know that this cake I tested around 10 times to get it just right, so I cannot stress enough the importance of following the recipe and weighing your ingredients for accuracy. I cannot vouch for results if you sub flours or liquids. The molasses and applesauce are magical for flavor and moisture here and cannot be subbed or the cake will not be moist.
  • I use this scale.
  • Serving Size: 1 slice
  • Calories: 115 kcal
  • Carbohydrate: 27.3 g
  • Protein: 1.9 g
  • Fat: 0.4 g
  • Sodium: 237 mg
  • Fiber: 1.9 g
  • Sugar: 13.3 g
How to cook:
  1. Preheat the oven to 350°F (177°C) and line an 8x8 square pan (I used almuminum) with parchment paper strips going in each direction, cut to fit and with overhang (not bunched in the corners). If you want to make muffins, use 14 parchment liners.
  2. To a large bowl, add the spelt, rice flour, cornstarch, baking soda, spices and salt and whisk very well.
  3. Make sure none of your liquids are cold before proceeding, otherwise your batter will not be smooth or mix well. To the same bowl, add the syrup, applesauce, molasses and hot water. Whisk gently in large circles until everything is combined and smooth, making sure to get the flour at the bottom, but DO NOT over-mix. As soon as it's smooth, stop mixing. Over-mixing the batter can make the cake dense and the center SINK. Now, taste that batter and tell me it's not out of this world!
  4. Pour the batter into the prepared pan and smooth out the top and evenly to the corners. Bake on the middle rack for 25 minutes or when a toothpick is completely clean. Each trial mine was exactly perfect at 25 minutes on the dot. If making muffins, divide the batter between 14 liners, this will yield the perfect size. Bake the muffins closer to 20-22 minutes, being careful not to over-bake.
  5. Cool the cake completely in the pan for a minimum of 1 hour, no exception. This allows the cake to completely cook through. There is a lot of applesauce and moisture in this cake, so you don't want to cut too soon or it will be wet. Once ready to serve, lift the cake out with the parchment flaps. Use a very sharp knife to cut carefully into slices. Sprinkle with powdered sugar right before serving. The cake is so moist that you don't want to do the sugar until right before serving or else it just melts into the cake.
Notes: Vegan Ginger Cake With A Sticky Treacle Glaze, Cake: · 175g plain flour · 1 tbsp ground ginger · 1 tbsp ground cinnamon · 1 tsp mixed spice · 0.5 tsp bicarbonate of soda · 120ml unsweetened almond

Vegan Gingerbread Cake

Vegan Gingerbread Cake
This Vegan Gingerbread Cake is the perfect dessert for your holiday. A sweet and spicy cake filled with flavor and dusted with powdered sugar.
Provided by: Sarah McMinn
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: Vegan
Number of ingredients: 15
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 1/2 cup vegan butter
  • 1 1/2 cup brown sugar, (packed)
  • 1/2 cup molasses
  • 1/2 cup apple sauce
  • 1 cup soy milk, (or non-dairy milk of choice)
  • powdered sugar, (for dusting)
  • Calories: 373 kcal
  • Carbohydrate: 72 g
  • Protein: 4 g
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Sodium: 281 mg
  • Fiber: 1 g
  • Sugar: 46 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 350 degrees F. Spray a 10” bundt pan and set aside.
  2. In a medium bowl mix together flour, baking soda, baking powder, salt, and spices.
  3. Using a stand-up mixer, with the paddle attachment, cream together brown sugar and butter until light and fluffy, scraping down the sides as necessary. Add molasses and beat until combined, again scraping down the side of the bowl as needed. Add applesauce and beat again until well combined. The cake batter may look a little curdled at this point. That's okay! It will sort itself out once the rest of the ingredients are added.
  4. Alternating between wet and dry, add the soy milk and flour mixture in three batches. Scrape down the sides in between. Mix until just combined. Be careful not to over mix.
  5. Pour batter into prepared bundt pan and smooth the top. Bake for 35-45 minutes, until a toothpick inserted in the middle, comes out clean. Let cake cool about 15 minutes then flip out onto wire racks to cool completely.
  6. Dust with powdered sugar before serving.
Notes: Easy Vegan Gingerbread Loaf Cake, Ingredients · ▢ ½ cup (118 ml) soy milk, or other plant-based milk · ▢ 2 teaspoons (9.86 ml) apple cider vinegar · ▢ ½ cup (63 g) apple puree
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