Easy Vegan Gingerbread Cake Recipe

I was in the mood for a sweet, spicy treat so i mixed together ginger, cinnamon, nutmeg and clove with molasses, applesauce, and almond milk, and even though my batter got super runny after adding boiling water, it still came out as one ridiculously moist gingerbread cake thats perfect for a chill rainy day sesh.

I love makin this easy vegan gingerbread cake recipe that uses unsulphured molasses, unsweetened applesauce and almond milk along with a blend of spices like ginger, cinnamon, cloves and nutmeg. I think its natural ingredients give a balanced nutritional value and rich flavor for a guilt free treat.

Ingredients

• Molasses adds a rich, deep sweetness along with important minerals and a moist texture.
• Applesauce not only makes the cake moist but also acts as a natural egg replacer.
• Almond milk gives a light creaminess while keeping the recipe vegan and dairy-free.
• Coconut oil provides healthy fats and helps maintain a tender crumb throughout the cake.
• The blend of ginger, cinnamon, cloves and nutmeg brings a warm spice kick and subtle fiber benefits.
• Apple cider vinegar reacts with baking soda, ensuring a fluffy rise and balanced tangy flavor.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3/4 cup unsulphured molasses
• 1/2 cup unsweetened applesauce
• 1/2 cup unsweetened almond milk (or any plant milk)
• 1/3 cup melted coconut oil (or vegetable oil)
• 1 tbsp apple cider vinegar
• 1 cup boiling water

How to Make this

1. Preheat your oven to 350°F and grease a cake pan with a bit of oil.

2. In a large bowl, whisk together the 2 cups of all-purpose flour, 1/2 cup brown sugar, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/4 tsp ground nutmeg.

3. In another bowl, blend 3/4 cup unsulphured molasses, 1/2 cup unsweetened applesauce, 1/2 cup unsweetened almond milk, 1/3 cup melted coconut oil, and 1 tbsp apple cider vinegar.

4. Slowly mix the wet ingredients into your dry ingredients until they’re just combined; try not to overmix.

5. Carefully stir in the 1 cup of boiling water; the batter will get pretty runny but thats normal.

6. Pour the batter evenly into the prepared cake pan.

7. Bake in the oven for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

8. Take the cake out of the oven and let it cool in the pan for about 10 minutes before moving it to a wire rack.

9. Once its cooled completely, cut it up and enjoy with your favorite beverage.

Equipment Needed

1. Oven – You’ll need to preheat it to 350°F and bake the cake.
2. Cake pan – A round or square pan that’ll be greased with a bit of oil.
3. Two mixing bowls – One for dry ingredients and one for wet ingredients.
4. Measuring cups and spoons – These help get the 2 cups of flour, 1/2 cup brown sugar, and other ingredients just right.
5. Whisk – For thoroughly mixing the dry ingredients together.
6. Stirring utensil – A spatula or a wooden spoon to gently mix the wet and dry ingredients.
7. Toothpick – To check if the cake is done (it should come out clean when inserted into the center).
8. Wire cooling rack – For letting the cake cool properly after it comes out of the pan.
9. Knife – For cutting the cake into pieces once it’s cooled.

FAQ

• Q: Can I use a different plant milk?
  A: Yeah, you can swap almond milk for soy, oat, or any plant milk you like. It won’t affect the texture much.
• Q: What if I don’t have unsulphured molasses?
  A: If you dont have molasses, you can use dark treacle or even maple syrup. Just keep in mind, the taste might be slightly different.
• Q: How do I know when the cake is done?
  A: The cake is ready when a toothpick comes out clean from the centre. Be careful not to overbake though!
• Q: Can I add extra spices?
  A: Sure! You can add a bit more ginger or cinnamon if you want it spicier. Just dont go overboard or it might overpower the other flavors.
• Q: How should I store the cake?
  A: Keep the leftovers in an airtight container at room temp for a couple days or in the fridge if you need it to last longer.

Easy Vegan Gingerbread Cake Recipe Substitutions and Variations

• You can replace 2 cups all-purpose flour with a gluten free all purpose blend if you need a gluten free version
• If you couldn’t find brown sugar, try using coconut sugar instead though it might change the flavor a little
• If you’re lacking unsulphured molasses you can use dark maple syrup as a substitute for a similar rich taste
• You can swap out the unsweetened applesauce with mashed banana if you’re in a pinch and enjoy a slightly different texture
• Use soy milk or oat milk instead of unsweetened almond milk if that’s what you have on hand

Pro Tips

1. Make sure you preheat your oven and grease the cake pan really well; this will help prevent the cake from sticking and coming out all messed up.
2. When mixing your dry ingredients, try to sift them if you can so all those spices like ginger and cinnamon blend together nicely without any clumps.
3. Stir in that boiling water really slowly – it might seem weird that the batter gets runny, but that’s normal. Just be careful to not accidentally overcook the applesauce from the heat.
4. After baking, let the cake chill in the pan for about 10 minutes before you move it onto a wire rack. That extra minute really helps it set and makes cutting it easier.