Sweet, inviting, and made for sharing, Gingerbread Cake Recipe | Eggless Gingerbread Loaf is a vegan, vegetarian World desserts made with simple everyday ingredients in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 8 · 8 Gingerbread Loaf
  • Category: Desserts
  • Cuisine: World

Ingredients

  • 1.5 cups whole wheat flour ((whole meal flour))
  • 2 teaspoon ginger paste (or grated ginger, check point no 1 in the notes below)
  • 2 tablespoon candied ginger (or golden raisins - optional)
  • ¼ teaspoon cinnamon powder (ground cinnamon)
  • ¼ teaspoon grated nutmeg (ground nutmeg or nutmeg powder)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup yogurt (vegan or dairy)
  • ¼ cup water
  • ½ cup oil
  • ¾ cup jaggery powder (or grated/finely chopped jaggery)
  • ½ cup water

Method

Making cake batter

  1. Mix the whole wheat flour, baking powder, baking soda, cinnamon and nutmeg powder well in a bowl. You can also sift the above ingredients.
  2. Add the ginger paste and candied ginger and mix again.
  3. In a separate bowl, whisk the yogurt with ¼ cup water till smooth. Then add the oil to it and mix thoroughly. Keep aside.
  4. Remember to preheat the oven for 15 minutes at 180 degrees C/356 degrees F.
  5. Heat ½ cup water till its just hot (no need to boil) in a microwave or on stove top.
  6. Add jaggery to the hot water and stir until the jaggery is dissolved. If there are impurities in the jaggery syrup, strain it using a fine mesh strainer.
  7. Pour the yogurt and oil mixture to the flour mixture.
  8. Then add the jaggery syrup.
  9. Fold the ingredients well and make a smooth batter.

Baking gingerbread cake

  1. Pour into a greased baking round pan or loaf pan and bake in a preheated oven at 180 degrees C/356 degrees F for 35 to 40 mins. It took me 41 minutes to bake the cake.
  2. If the top gets browned quickly while baking, cover with parchment paper or aluminium foil and then continue to baking.
  3. Check the baked cake with a bamboo skewer and it should come out clean.
  4. Place the cake pan or a wired tray to cool completely.
  5. Once cooled, remove the cake from the pan and place on a board or plate.
  6. Dust some icing sugar or confectioner's sugar on the cake if you prefer.
  7. Slice the eggless gingerbread and serve as is or with some whipped cream.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.