vegan ginger cake

This quick and easy vegan gingerbread cake is soft, moist, packed with warming spices, and perfect for the holidays! Plus, it’s also gluten-free, oil-free, refined sugar-free, and can be topped with a creamy frosting!

Vegan Gingerbread Cake

rice flour ((I used white))

oat flour (gluten-free if needed (see notes))

tsp gingerbread spice ((see notes))

tsp baking powder

tsp baking soda

salt

applesauce

coconut milk ((see notes))

maple syrup (or any other liquid sweetener)

dark molasses ((see notes))

plant-based milk

cornstarch ((see notes))

tbsp granulated sweetener ((see notes))

tsp vanilla extract

+ 1 1/2 tbsp cashews ((soaked))

I recommend measuring the ingredients in grams on a kitchen scale. Check out the easy-to-follow step-by-step process shots above in the blog post.

First, leave the cashews to soak in cold water overnight or boiling water for about 30 minutes until super tender. Then, drain the water and pat them dry.

Meanwhile, preheat the oven to 350 °F/177 °C, and line a 6x9-inch (15 x 23 cm) cake pan with parchment paper, leaving an overhang on all sides for easy removal.

Add all the dry ingredients to a large mixing bowl and whisk.

Next, add all the wet ingredients to the mixture and stir/whisk until just combined. Be careful not to over-mix it.

Pour the batter into the prepared pan and bake it in the oven for around 35 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine, but not wet).The baking time can be a few minutes less or more, depending on your oven and the size of the pan.

Allow the cake to cool for 15 minutes before transferring it to a wire cooling rack to finish cooling completely. If you plan to add the cashew frosting, leave the cake in the baking tray.You can skip the frosting and simply dust the cake with icing sugar (or powdered Erythritol).

Cake

Meanwhile, to prepare the ‘pudding’ style topping, add all the frosting ingredients (except the cashews) to a saucepan. Whisk vigorously until lump-free, then bring it to a boil, allowing it to simmer for 1-2 minutes, constantly stirring, until the mixture thickens.

Transfer that mixture, along with the soaked cashews, to a blender and blend until completely smooth and creamy. A food processor will also work, but it takes longer to get the job done. Then, give the frosting a taste and adjust the sweetness.

Finally, pour the cream over the cooled cake, spread it evenly with a spatula, then transfer it to the freezer for 1 ½-2 hours, to set (or the refrigerator overnight). When ready, slice and enjoy!

Frosting (optional)

https://content.jwplatform.com/videos/ll0zIkvx.mp4

This delicious vegan gingerbread cake is moist, fluffy, spongy, soft, and flavorful. The recipe is 100% plant-based, gluten-free, refined sugar-free, and even oil-free!

Vegan Gingerbread Cake (Gluten-Free, Oil-Free, Recipe)

Applesauce is this key to this moist and flavorful vegan ginger cake. No one will know it&#039;s fat-free and made with whole-grain flour.

Applesauce Ginger Cake with Maple Glaze

white whole wheat flour or whole wheat pastry flour

sugar

ginger

cornstarch

baking soda

ginger powder

cinnamon

cloves

lemon juice

vanilla extract

maple syrup

Preheat oven to 350 degrees. Lightly oil a bundt pan or 9×9-inch baking pan.

Mix the dry ingredients together; then add the applesauce, lemon juice, and vanilla extract. Stir until combined but don’t over-stir. Pour into prepared pan and bake for 45-60 minutes. Test by inserting a toothpick into the center; it’s done when the toothpick comes out perfectly clean.

Remove from oven and allow to cool for 10 minutes. Invert onto cake dish.

Prepare the glaze: Combine the maple syrup, 1 teaspoon cornstarch, and generous pinch of powdered ginger in a small saucepan and mix well. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and allow to cool and thicken. (You can put the pan in a bowl of cold water to speed up cooling.) When the glaze has thickened but is still pourable, drizzle it over the cake. Serve immediately, garnished with strips of candied ginger, if desired.

My entire family loved it.  Made it for Rosh Hashana.  Cut the sugar a little, used fresh ginger, and added chopped apple.  Made it in a bundt cake and cooked it for 47 min.  Was really moist and flavorful.  Thank you!

I made this recipe for Christmas eve, just as is, and everyone loved it. My cranky brother in law, who never gives a compliment, said that this recipe is a keeper and he loved it!  Thanks for the easy recipe!

Delicious! I made this for Christmas today, and everyone loved it. I didn't have time to make the glaze, but nobody felt anything was missing. Thank you!

Can’t believe I haven’t seen this recipe sooner and don’t know how you can keep from just eating the whole thing in one sitting, especially when still warm from the oven!  I cut the sugar by barely a quarter cup just because I always reduce the sugar in recipes and knew the candied ginger would add more sweetness.  I also was just a smidge short on applesauce (used sugar free homemade chunky style with cinnamon) so added about a 1/8 cup of FF Greek yogurt to make up the difference for the right moisture level. Only took about 40 min. in my square baking pan.   Moist and not too overly dense like many whole wheat/fat free baked goods tend to be.  If you are a ginger fan this is perfect.

Loved it!
Finally baked it today. I cut the recipe in half and cooked it in a loaf pan (40 minutes). It was delicious. I do have a question/dilemma I am really sensitive to the flavor of Baking Soda so I replaced with Baking Powder (1:3). On the Next batch I am going to try and cut back on the Baking Powder by one teaspoon since I could kind of taste it and see if that works. 
Last of all, I added a 1/4 cup fine wheat bran for fiber. It was lovely.
Thank You for such a delicious recipe!

I can't remember if I've already commented on this amazing recipe or not, but we LOVE it! I've been searching high and low for a low fat option for my husband for the holidays. He is diabetic and we are following Dr. Barnard's plan, which pretty much eliminates oils and fats. This is PERFECT! Thank you, thank you, thank you! I didn't have crystallized ginger, so added another 1/2 t of the ground. I also added 1/2 t caramel extract and omitted the glaze. I've been thinking I may add in some raisins next time. It's really a lovely cake. Thank you. :)

A very moist, tender and gingery cake.  This was a big hit with my ginger loving family &amp; friends.  I also love that it is vegan, which means I can make it for anyone.  I swapped Bob's Red Mill 1:1 gluten free flour blend in place of the ww flour, as gluten intolerance needed to be considered.  Because I was not certain how this change would affect the recipe I kept the designated amount of sugar,  though 1 cup seemed like a LOT.  VERY (TOO) SWEET, for my taste preference esp. with the maple syrup glaze (though still edible... ;-).  The glaze is great, so will keep that and plan to cut the sugar by 1/3 to 1/2 the next time I make it.   The cake is definitely moist and tender enough with the applesauce to make this change.  I'm giving it 4 stars instead of 5 because it is too sweet - otherwise a great recipe.

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Top 2 vegan ginger cake recipes from across the web

The most viewed vegan ginger cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Gingerbread Cake

Applesauce Ginger Cake with Maple G...

The most viewed vegan ginger cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine