Soft and spiced, this Vegan Gingerbread Cake is the perfect quick and easy dessert for the holidays! Dust powdered sugar on top and enjoy a slice with a cuppa coffee or hot chocolate!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Cuisine: American

Ingredients

  • 1.5 cups all purpose flour (195 grams)
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/4 + 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup non-dairy milk (I used cashew milk, 240 ml/8 oz)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1/4 cup oil (60 ml/2oz, use oil of choice, I used avocado oil)
  • 1/4 cup molasses (60 ml/2 oz)
  • 1/2 cup granulated white sugar (100 grams)
  • 1/2 teaspoon vanilla extract

Method

  1. Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with non-stick spray and set aside.
  2. To a large bowl add all purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, baking soda and salt. Sift these ingredients together into another bowl. Set it aside.
  3. To a measuring jar, add 1 cup of non-dairy milk and then add 1 tablespoon apple cider vinegar to it and stir. Let it sit fir 5 minutes.
  4. To another large bowl, add oil and molasses and mix until combined. Then add the sugar, vanilla extract and and mix until well combined.
  5. Now start adding the milk-vinegar mixture (after it has rested for 5 minutes) and the flour mix in parts to the oil-molasses-sugar mixture. Add half of the milk mixture and mix until combined.
  6. Then add half of the flour mix and mix until combined. Add the remaining half of the milk mixture followed by the remaining flour mix.
  7. Mix until you have a smooth batter but remember not to over-mix.
  8. Transfer batter to the prepared loaf pan.
  9. Bake at 350 F degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Once done, transfer to a wire rack to cool completely. Once the cake has cooled down, cut it into slices.
  10. Dust some powdered sugar on top and enjoy a slice of this vegan gingerbread cake with a cup of coffee!

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.