A moist and spiced vegan gingerbread cake with warm spices like ginger, cinnamon, and nutmeg, topped with creamy orange-flavored frosting. Perfect for the holidays or any time you crave a cozy dessert... show more

american

Nutrition

Provides moderate carbohydrates from flour and sugar, plant-based fats from oil and vegan butter, with warming spices offering antioxidants.

Calories	320 kcal
Energy	1339 kJ
Protein	3 g
Total Fat	10 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	4 g
Cholesterol	0 mg
Carbohydrate	58 g
Sugars	48 g
Dietary Fibre	1 g
Sodium	180 mg

*per serving

VeganVegetarianDairy FreeEgg FreeNut FreePeanut FreeSesame FreeShellfish FreeKosherHalal

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertbakingveganchristmascakesfamily friendly

Vegan Gingerbread Cake

Loving It Vegan (Alison Andrews)

10

Name: Vegan Gingerbread Cake — Tasty Bites
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Ingredients: Gingerbread Cake:; 2 cup All Purpose Flour (250g); 1 cup Light Brown Sugar (200g); 1 teaspoon Baking Soda; 0.5 teaspoon Salt; 1 teaspoon Cinnamon; 0.5 teaspoon Nutmeg; 1.5 teaspoon Ground Ginger; 0.5 teaspoon Allspice; 1 Flax Egg (1 tablespoon Ground Flaxseed Meal + 3 tablespoon Hot Water); 0.75 cup Soy Milk (180ml, or other non-dairy milk); 0.25 cup Unsulphured Molasses (60ml); 1 teaspoon Vanilla Extract; 0.33 cup Canola Oil (80ml, or Vegetable Oil); 1 tablespoon Apple Cider Vinegar; Orange Frosting:; 0.5 cup Vegan Butter (112g); 4.5 cup Powdered Sugar (540g); 3 - 4 tablespoon Fresh Orange Juice

servings

0

per serve

0

minutes

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Ingredients

Gingerbread Cake:

2 cup All Purpose Flour 250g

1 cup Light Brown Sugar 200g

1 teaspoon Baking Soda

0.5 teaspoon Salt

1 teaspoon Cinnamon

0.5 teaspoon Nutmeg

1.5 teaspoon Ground Ginger

0.5 teaspoon Allspice

1 Flax Egg 1 tablespoon Ground Flaxseed Meal + 3 tablespoon Hot Water

0.75 cup Soy Milk 180ml, or other non-dairy milk

0.25 cup Unsulphured Molasses 60ml

1 teaspoon Vanilla Extract

0.33 cup Canola Oil 80ml, or Vegetable Oil

1 tablespoon Apple Cider Vinegar

Orange Frosting:

0.5 cup Vegan Butter 112g

4.5 cup Powdered Sugar 540g

3 - 4 tablespoon Fresh Orange Juice

Equipment

Electric mixer

Wire cooling rack

Sieve

Mixing bowl

Oven

Toothpick

Round cake pans

Hand whisk

Instructions

Preheat the oven to 350°F (180°C) and spray two 7-inch round cake pans with non-stick spray and line the bottoms with circles of parchment paper.

Sift the all purpose flour into a mixing bowl and add the brown sugar, baking soda, salt, cinnamon, nutmeg, ground ginger and allspice and mix together.

Prepare a flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding 3 Tbsp hot water. Let it sit for a minute to become gloopy.

Add the flax egg, soy milk, unsulphured molasses, vanilla extract, oil and apple cider vinegar to the mixing bowl and whisk briefly with a hand whisk to combine. Don't overmix.

Divide the batter evenly between your two prepared 7-inch cake pans.

Bake at 350°F for 25-30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

Let the cakes cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.

Prepare your frosting by adding the vegan butter, powdered sugar and 3 Tbsp orange juice to the bowl of an electric mixer. Starting at slow speed, gradually increase speed until thick and smooth. If it's too thick add in the remaining 1 Tbsp orange juice, but add it in slowly as you may or may not need all of it.

Place the frosted cake in the fridge for an hour so that the frosting can set before slicing and serving.