Gingerbread Cake ~
This dairy-free gingerbread cake is perfect for the holiday season!
Serve with a light dusting of powdered sugar, a drizzle of Vegan Caramel Sauce, or a thick layer of Cream Cheese Frosting for an extra indulgent treat!
Vegan Gingerbread Cake Recipe
I like this old-fashioned gingerbread cake for its classic holiday flavors that are both comforting and festive. The richness of molasses combined with simple and warm spices results in an easy-to-make and flavorful gingerbread cake that can be enjoyed any time of year.
Ingredients for Gingerbread Cake
You will need the following:
- Flour-Based Baking Spray
- 1/2 cup vegan butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup dark molasses, unsulphured (not blackstrap)
- 1/4 cup vegan sour cream
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup hot water
Ingredient Notes
- Vegan Butter – The butter should be softened at room temperature; not melted butter.
- Light Brown Sugar – Dark brown sugar can also be used in an equal amount.
- Molasses – There are several types of molasses – light, medium, dark, and blackstrap – each with its unique flavor profile. For this gingerbread recipe, dark unsulphured molasses adds its characteristic sweet, rich, and slightly bitter flavor. Using blackstrap molasses, the most robust molasses variety, is not recommended for this recipe because its stronger flavor and bitterness can overpower the spices of the cake.
- Vegan Sour Cream – Sour cream is an excellent substitute for eggs in classic gingerbread.
- All-Purpose Flour – It’s worth the few extra minutes to sift the flour. Sifting breaks up lumps, and ensures uniform distribution of the flour, resulting in a smoother batter and a lighter, more tender cake.
- Spices – Amounts given are a guide and can be easily adjusted to suit personal taste.
- Hot Water – Hot water helps dissolve and evenly distribute the molasses and sugar while also helping to activate, or “bloom” the spices, making them more aromatic.
How to Make Gingerbread Cake
STEP ONE: Preheat the oven to 350°F. Spray an 8×8-inch baking pan with flour-based baking spray.
STEP TWO: In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to beat the butter on medium speed for 30 seconds, until creamy.
STEP THREE: Add the brown sugar and beat for an additional 30 seconds, until light and fluffy.
STEP FOUR: Mix in the molasses and sour cream for another 30 seconds, until incorporated.
STEP FIVE: In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, allspice, and salt.
STEP SIX: Working in three batches, gradually add the dry ingredients to the wet ingredients, mixing after each addition. The mixture will be thick and crumbly.
STEP SEVEN: Add the hot water and mix for 1 minute, until the consistency is smooth.
STEP EIGHT: Pour the cake batter into the prepared baking pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out mostly clean; a few moist crumbs are fine.
STEP NINE: Cool in the baking pan for 10 minutes, then turn the warm gingerbread cake out onto a wire rack to cool completely.
More Recipes You’ll Love!
- Christmas Fruitcake
- Brown Sugar Pumpkin Pie
- Crinkle Gingerbread Cookies
- Snickerdoodle Cake
- Red Velvet Cake
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Gingerbread Cake
Ingredients
- Flour-Based Baking Spray
- 1/2 cup vegan butter softened
- 1/2 cup light brown sugar packed
- 1/2 cup dark molasses unsulphured (not blackstrap)
- 1/4 cup vegan sour cream
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup hot water
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking pan with flour-based baking spray.
- In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to beat the butter on medium speed for 30 seconds, until creamy.
- Add the brown sugar and beat for an additional 30 seconds, until light and fluffy.
- Mix in the molasses and sour cream for another 30 seconds, until incorporated.
- In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, allspice, and salt.
- Working in three batches, gradually add the dry ingredients to the wet ingredients, mixing after each addition. The mixture will be thick and crumbly.
- Add the hot water and mix for 1 minute, until the consistency is smooth.
- Pour the cake batter into the prepared baking pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out mostly clean; a few moist crumbs are fine.
- Cool in the baking pan for 10 minutes then turn the warm gingerbread cake out onto a wire rack to cool completely.
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