vegan gingerbread cake

This Vegan Gingerbread Loaf is baked until light and fluffy then drizzled with a sweet icing sugar. Cozy up with a slice of this holiday treat and a mug of your favorite beverage. Vegan, Gluten-Free, Nut-Free Option.

Vegan Gingerbread Loaf

oats

ginger

cinnamon

cloves

nutmeg

baking powder

baking soda

sea salt

flax "eggs" (2 tablespoons ground flax + 5 tablespoons water)

coconut sugar

applesauce

molasses

avocado oil*

apple cider vinegar or lemon juice

sugar

coconut butter sugar

Prep: Preheat the oven to 350F and line a 8×3″ baking pan with parchment paper. Mix the ground flax and water together in a small bowl and let sit for at least 5 minutes, to thicken.

Dry Ingredients: in a large bowl, whisk the oat flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt together until evenly distributed.

Wet Ingredients: in a separate bowl, mix the thickened flax, sugar, applesauce, molasses, oil, and vinegar together. Add the wet ingredients to the dry ingredients and mix well, until no dry clumps of oat flour remain.

Bake: pour the batter into the loaf pan, then top with turbinado sugar, if desired. Bake in the middle rack of the oven for 35 to 37 minutes, or until the top is risen and a toothpick inserted in the center of the bread comes out only with crumbs. Remove from the oven and let sit in the pan for 5 minutes before transferring to a cooling rack to let cool completely.

Glaze (optional): Combine the powdered sugar and milk together in a small bowl; mix until a smooth and thick glaze forms.

Serve: Drizzle with icing sugar, then slice and serve. Store leftovers at room temperature, in a container with a loose-fitting lid, for up to 5 days. Pre-sliced pieces of the loaf can also be frozen for up to 2 months and reheated as necessary.

Vegan gingerbread cake is a must-make this holiday season – it’s fluffy, moist, tender, &amp; flavor-packed. Enjoy it warm or chilled with sauce, frosting, or powdered sugar!

Vegan Gingerbread Cake

flax meal

water

unsalted plant-based butter, (at room temperature)

granulated sugar

full flavor molasses

all-purpose flour

½ teaspoon ground ginger

¼ teaspoon of ground cloves

salt

hot water

In a small bowl, combine the flax meal and water. Mix well and set aside for 5 minutes.

Preheat the oven to 350 degrees F and prepare a 9-inch square baking pan with parchment paper.

Using an electric mixer, beat the vegan butter and sugar until light and fluffy, this takes about 2 to 3 minutes. Add the flax mixture and molasses, and beat until a smooth consistency is achieved.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.

Using a ½ cup, add the dry ingredients to the vegan butter mixture, and mix until fully incorporated each time. Repeat the process until you have used up all of the flour mixture. Add the water and mix until a smooth batter is achieved and then pour the batter into the prepared baking pan.

Bake for 45 minutes. To test if the cake is done, insert a toothpick or a knife in the center of the cake, if it comes out clean, the cake is ready. If it doesn&#39;t, keep baking in increments of 10 minutes.

When ready, remove the cake from the oven and place the baking pan on a cooking rack. Allow it to fully cool before removing it from the pan.

I did substitute applesauce for butter, and although the cake was a little more dense (as expected), it worked just fine - &amp; the flavor was excellent!

Made this vegan gingerbread cake for a party and everyone loved it ... thanks for the recipe!

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Top 2 vegan gingerbread cake recipes from across the web

The most viewed vegan gingerbread cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Gingerbread Loaf

Vegan Gingerbread Cake

The most viewed vegan gingerbread cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine