Ah, the holidays! There’s something magical about the aroma of spices wafting through the kitchen, isn’t there? I just love how baking brings everyone together, and this vegan gingerbread cake is my go-to recipe for festive gatherings. It’s spiced just right, with that perfect balance of warmth and sweetness that’ll make your taste buds dance! Plus, it’s completely plant-based, so everyone can enjoy a slice (or two!). Trust me, this cake is not just delicious; it’s also incredibly moist and fluffy. It’s the perfect centerpiece for your holiday dessert table, and I promise it’ll become a beloved tradition for years to come!

Ingredients List

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup unsweetened applesauce
1/2 cup almond milk
1/4 cup molasses
1/4 cup vegetable oil
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves

How to Prepare Instructions

First things first, preheat your oven to 350°F (175°C). This is key to getting that lovely rise on your cake!
While the oven warms up, grab a large mixing bowl and combine the all-purpose flour, packed brown sugar, ground ginger, ground cinnamon, baking soda, salt, and ground cloves. Whisk it all together until it’s well mixed—trust me, those spices will make your kitchen smell heavenly!
In another bowl, mix together the unsweetened applesauce, almond milk, molasses, and vegetable oil. I love using applesauce here; it keeps the cake moist and adds a subtle sweetness!
Now, pour the wet mixture into the dry ingredients. Gently stir until just combined—don’t overmix! You want to keep that fluffiness.
Next, grease your cake pan to ensure an easy release. Then, pour the batter into the prepared pan, smoothing the top with a spatula.
Pop the cake into your preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Ooh, the anticipation is real!
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before serving—your patience will pay off with each delicious slice!

Why You’ll Love This Recipe

Easy to make: With simple ingredients and straightforward steps, this vegan gingerbread cake is a breeze to whip up, even for beginner bakers!
Flavorful blend of spices: The combination of ginger, cinnamon, and cloves creates that cozy, warm flavor profile that screams holiday cheer.
Perfect for holidays: Whether it’s a festive gathering or a cozy night in, this cake sets the mood with its delightful aroma and beautiful presentation.
Vegan-friendly: Everyone can enjoy a slice of this deliciousness, making it an inclusive dessert option for your gatherings.
Great for sharing: It’s the kind of cake that brings people together, so slice it up and share the love with friends and family!

Nutritional Information

Here’s a quick look at the estimated nutritional values for each slice of this scrumptious vegan gingerbread cake:

Calories: 180
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Protein: 3g
Carbohydrates: 32g
Sugar: 10g
Fiber: 2g
Sodium: 150mg

Keep in mind, these values are estimates and can vary based on ingredient brands and specific measurements used. Enjoy every delicious bite!

Tips for Success

To ensure your vegan gingerbread cake turns out perfectly every time, here are some of my favorite tips! First, don’t skip the whisking step—mixing your dry ingredients well helps distribute the spices evenly for that magical flavor in every bite. If you’re out of applesauce, feel free to swap it with mashed bananas or even pumpkin puree for a twist!

Also, keep an eye on your baking time; ovens can vary, so start checking for doneness a few minutes early. When it’s done, let it cool fully before slicing—this helps the flavors meld beautifully. And for an extra festive touch, serve it warm with a dollop of vegan whipped cream or a sprinkle of powdered sugar on top. It’s a crowd-pleaser every time! Enjoy your baking adventure!

Variations

If you’re feeling adventurous, there are so many fun ways to mix up your vegan gingerbread cake! One of my favorite tweaks is to add chopped nuts—walnuts or pecans add a lovely crunch and nuttiness. You could also throw in some dried fruits like raisins or cranberries for a sweet surprise in every bite. Want to spice it up even more? Try adding a pinch of nutmeg or allspice along with the classic ginger and cinnamon for an extra layer of flavor.

For a twist on the traditional, consider swirling in a bit of pumpkin puree or even mashed sweet potato to enhance the moisture and add a hint of earthiness. And if you love a hint of citrus, a teaspoon of orange or lemon zest will brighten the flavors beautifully. Get creative and make this cake uniquely yours—it’s all about what you enjoy!

Storage & Reheating Instructions

Storing your delicious vegan gingerbread cake is super simple! Once it’s completely cooled, I recommend wrapping it tightly in plastic wrap or placing it in an airtight container. This will help keep it moist and flavorful for up to 4 days at room temperature. If you want to keep it longer, feel free to pop it in the fridge, where it can last up to a week.

When it comes to reheating, you can enjoy it warm for that fresh-baked flavor! Just slice a piece and pop it in the microwave for about 15-20 seconds. If you prefer it warmed up in the oven, preheat to 350°F (175°C) and heat for about 10 minutes, wrapped in foil to prevent drying out. Trust me, a warm slice topped with a little vegan whipped cream is pure heaven!

FAQ Section

Can I use gluten-free flour?
Absolutely! If you want to make this vegan gingerbread cake gluten-free, just swap out the all-purpose flour for a gluten-free blend. I recommend using one that’s designed for baking to ensure the best texture. It’ll still be delicious!

How long will the cake last?
Your vegan gingerbread cake will stay fresh for about 4 days at room temperature when stored properly in an airtight container. If you keep it in the fridge, it can last up to a week. Just be sure it’s wrapped well to lock in that yummy moisture!

Can I freeze the cake?
You bet! This cake freezes beautifully. Once it’s completely cooled, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last up to 2 months in the freezer. When you’re ready to enjoy it, just thaw it in the fridge overnight, and it’ll be ready to savor!

Can I add frosting to this cake?
Definitely! A simple vegan frosting or even a drizzle of melted dark chocolate would take your vegan gingerbread cake to the next level. It’s a fun way to add a little extra sweetness and festivity!

Is the cake suitable for kids?
Yes! This vegan gingerbread cake is a hit with kids. It’s not only tasty but also made with wholesome ingredients. The spices are mild enough for little ones to enjoy, making it a great treat for family gatherings.

Vegan Gingerbread Cake: 7 Irresistible Secrets to Love

Author: Lisa
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Print Recipe

Description

A delicious vegan gingerbread cake perfect for the holidays.

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, mix the flour, sugar, spices, baking soda, and salt.
In another bowl, combine applesauce, almond milk, molasses, and oil.
Pour wet ingredients into dry ingredients and mix until combined.
Pour batter into a greased cake pan.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let cool before serving.

Notes

Store leftovers in an airtight container.
This cake pairs well with vegan frosting.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: vegan gingerbread cake

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