Fluffy Vegan Gingerbread Cake

Name: Fluffy Vegan Gingerbread Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 2 cup (240g) all-purpose flour, spooned and leveled or weighed (see “tips section”); 1 tsp baking soda; 1/4 tsp fine sea salt; 1 1/2 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp freshly grated nutmeg; 6 tbsp (90 mL) aquafaba (the liquid from a can of chickpeas); 1/2 cup (120 mL) oat milk (or other unsweetened plant-based milk); 7 tbsp (105 mL) sunflower oil (or any neutral-flavored oil); 2/3 cup packed ((125g) organic brown sugar); 1 tsp pure vanilla extract; 1/3 cup + 1 tablespoon ((95 mL) unsulphured molasses (not blackstrap molasses)); 1/3 cup (80 ml) strongly brewed hot coffee; Vanilla Cream Sauce ((recipe below)); Pomegranate seeds ((optional)); 1/2 cup (60g) organic powdered sugar; 4 tbsp (56g) vegan butter; 1/2 cup (110g) coconut cream*; 1/2 tsp pure vanilla extract; 1 pinch sea salt; Heaping 1/4 teaspoon allspice; Heaping 1/4 teaspoon ground cloves

By Nisha Vora · Rainbow Plant LifePublic

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This is the BEST vegan gingerbread cake you’ll try! It’s incredibly fluffy and tender, uses simple ingredients, and features a homemade gingerbread spice blend and vanilla cream sauce that take it over the top. A must make during the holiday season!

Prep: 20 min
Cook: 50 min
Total: 70 min
Servings: 10

Vegetarian

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Recipe source

This recipe was taken from Fluffy Vegan Gingerbread Cake · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 10 people

Cooking for

2 cup(240g) all-purpose flour, spooned and leveled or weighed (see “tips section”)
1 tspbaking soda
0.25 tspfine sea salt
1.5 tspground ginger
1 tspground cinnamon
0.5 tspfreshly grated nutmeg
6 tbsp(90 mL) aquafaba (the liquid from a can of chickpeas)
0.5 cup(120 mL) oat milk (or other unsweetened plant-based milk)
7 tbsp(105 mL) sunflower oil (or any neutral-flavored oil)
0.67 cuppacked ((125g) organic brown sugar)
1 tsppure vanilla extract
0.33 cup+ 1 tablespoon ((95 mL) unsulphured molasses (not blackstrap molasses))
0.33 cup(80 ml) strongly brewed hot coffee
—Vanilla Cream Sauce ((recipe below))
—Pomegranate seeds ((optional))
0.5 cup(60g) organic powdered sugar
4 tbsp(56g) vegan butter
0.5 cup(110g) coconut cream*
0.5 tsppure vanilla extract
1 pinchsea salt
—Heaping 1/4 teaspoon allspice
—Heaping 1/4 teaspoon ground cloves

Steps

1
Preheat the oven to 175°C/176°C. Arrange a rack in the bottom third or middle of the oven. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
2
In a large bowl, combine the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves. Whisk well to ensure the baking soda is evenly mixed in.
3
Pour the aquafaba into a small bowl. Using a handheld electric mixer or stand mixer, whip the aquafaba on medium speed for 45-60 seconds, or until uniformly foamy.
4
Make a well in the center of the dry ingredients. Add the whipped aquafaba, oat milk sunflower oil, brown sugar, and vanilla.
5
Wipe out the bowl used for the aquafaba. Pour the molasses and hot coffee into the bowl, and whisk until well combined. Pour into the well with the liquid ingredients.
6
Using your electric mixer on slow speed, combine the dry and wet ingredients just until combined, scraping down the sides of the bowl with a rubber spatula. Stop mixing as soon as the batter comes together - do not overmix. It’s okay if there are some lumps.
7
Pour the cake batter into the lined loaf pan and smooth the surface with a rubber spatula. Bake in the preheated oven for 50-55 minutes, until the cake is relatively firm and springs back when touched and a toothpick inserted into the top sides of the cake comes out with a few moist crumbs.
8
Transfer the pan to a wire rack and cool for 10-15 minutes. Then, using the parchment paper handles, remove the bread from the pan and cool on the rack for at least 20 minutes before slicing. When ready to serve, drizzle the Vanilla Cream Sauce on top and scatter with pomegranate seeds, if using.
9
Add the powdered sugar, vegan butter and coconut cream to a small or medium saucepan over medium heat. Cook, stirring occasionally, until the butter has melted.
10
Bring to boil and keep at a boil for 3 minutes, stirring frequently. Remove from heat and stir in the vanilla and salt.
11
Allow to cool for a few minutes before spooning over the cake.

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Per portion

Calories: ~220 kcal
Protein: ~0.3 g
Fat: ~11.8 g
Carbs: ~30.7 g
Fiber: ~0.2 g
Sodium: ~93.4 mg

9 ingredients still need USDA food links. baking soda, freshly grated nutmeg, pure vanilla extract, pure vanilla extract are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 10-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Wheat

Partial · 13/22 ingredients linked