I baked this vegan gingerbread cake for my family’s holiday dinner last month. The ginger and molasses made the kitchen smell like Christmas, and my grandma said it was just like the version she made when I was a kid.
Vegan Gingerbread Cake with Deep Holiday Spice
This cake features warm spices like ginger, cinnamon, and nutmeg, complemented by the sweetness of molasses. The recipe takes about 1 hour from start to finish and serves 8 people.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/4 cup vegetable oil
- 1 cup almond milk or other non-dairy milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts or optional add-ins like raisins or chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Mix Dry Ingredients: In a mixing bowl, combine the flour, baking soda, spices, and salt. Whisk until evenly mixed.
- Combine Wet Ingredients: In another bowl, mix the brown sugar, molasses, vegetable oil, almond milk, and vanilla extract until well blended.
- Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
- Add Optional Ingredients: If using, fold in the chopped nuts or any preferred add-ins.
- Bake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve as is or with vegan whipped cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 200kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 33g
I store the cake in an airtight container at room temperature for up to two days, or in the fridge for up to four days. The spices deepen over time, and I let chilled slices come to room temperature for fifteen minutes before serving.
