Vegan Gingerbread Cake Recipes

VEGAN GINGERBREAD CAKE

Steps:

• Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with non-stick spray and set aside.
• To a large bowl add all purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, baking soda and salt.Sift these ingredients together into another bowl. Set it aside.
• To a measuring jar, add 1 cup of non-dairy milk and then add 1 tablespoon apple cider vinegar to it and stir. Let it sit fir 5 minutes.
• To another large bowl, add oil and molasses and mix until combined. Then add the sugar, vanilla extract and and mix until well combined.
• Now start adding the milk-vinegar mixture (after it has rested for 5 minutes) and the flour mix in parts to the oil-molasses-sugar mixture. Add half of the milk mixture and mix until combined.
• Then add half of the flour mix and mix until combined. Add the remaining half of the milk mixture followed by the remaining flour mix.
• Mix until you have a smooth batter but remember not to over-mix.
• Transfer batter to the prepared loaf pan.
• Bake at 350 F degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Once done, transfer to a wire rack to cool completely. Once the cake has cooled down, cut it into slices.
• Dust some powdered sugar on top and enjoy a slice of this vegan gingerbread cake with a cup of coffee!

GINGERBREAD CAKE - VEGAN AND GLUTEN-FREE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix amaranth flour, buckwheat flour, coconut flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt together in a large bowl. Make a well in the center of the flour mixture.
• Stir flax meal and 6 tablespoons water together in a separate bowl. Add agave nectar, canola oil, molasses, grated fresh ginger, and lemon zest; stir to combine. Pour wet ingredients into the well in the flour mixture; mix well. Gradually stir boiling water into the batter until fully incorporated. Pour batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

STICKY VEGAN GINGER CAKE

Steps:

• Preheat your oven to 180°C and line a loaf tin with baking paper
• Mix your bicarbonate of soda with your plant milk and set aside
• Sift the flour, spices, and salt into a large mixing bowl
• Separately, heat the treacle, syrup, butter, and brown sugar with a little water in a pan over a low heat until melted - don't let it boil! - then remove from the heat
• Beat the syrup mixture into the flour until smooth
• Add your flax egg and the bicarbonate/milk solution and mix - the batter will be fairly runny
• Pour the batter into your lined tin and bake for approximately 1 - 1.5 hours until a skewer inserted into the centre comes out clean, covering the top with foil if it starts to go too dark
• While the cake is cooling, make your glaze by heating the syrup and sugar over a low heat until combined
• Prick the top of your cake with a skewer, and then brush with your glaze to allow it to sink into the cake
• Leave for a further 10 minutes until the cake is cooled, then turn out onto a wire rack

VEGAN GINGERBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 10" bundt pan and set aside.
• In a medium bowl mix together flour, baking soda, baking powder, salt, and spices.
• 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.
• 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.
• 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.
• Dust with powdered sugar before serving.

LUSCIOUS VEGAN GINGERBREAD

Steps:

• Heat the oven to 170°C/150°C Fan/325°F. Line a 23cm / 9-in square tin with a sheet of baking parchment, so that it covers the bottom and comes up the sides of the tin. Leave something heavy on it to keep it down while you melt everything together. Measure the oil in a jug, and pour it into a fairly wide, heavy-based saucepan; I use one of 22cm / 9in diameter. Measure the syrup and treacle using the oily jug, as this will stop them sticking and help them pour out easily into the saucepan. Tip the sugar into the pan, and chop the prunes finely before adding them. Peel the ginger with the tip of a teaspoon and grate it finely into the pan. Sprinkle in the spices and salt and warm over gentle heat, whisking to combine. But don't whisk too much: you do not want to get a lot of air in the mixture. Once everything's melted and mixed, take the pan off the heat; it should be warm at this stage, rather than boiling hot. Add the oat milk, whisking gently to make sure it's incorporated. Whisk in the flour in 3 or 4 batches, getting rid of any lumps patiently as you go. This will take a few minutes; the only lumps you should see are the little bits of prune, although they will melt into the gingerbread as it bakes. Dissolve the bicarb in the warm water in a bigger cup than you think it needs, then add the vinegar and quickly whisk the fizzing mixture into the pan. Pour the gingerbread batter into the lined tin carefully and bake for 50-55 minutes, though start checking at 45. It may look cooked at 45 minutes, but as it's so damp, a cake tester won't help enormously - you'd expect some crumbs to stick to it - so take it out of the oven and touch the top quickly; if cooked, it should bounce back a bit under your fingers. Leave to cool in its tin on a rack, although I'm afraid I'm going to caution you against eating it the minute it's cold. To taste this at its best, wrap the tin first in baking parchment and then in foil, and leave for a day or two before cutting into it.