Gingerbread Cake
This dairy-free gingerbread cake is flavorful and aromatic, easy to make, and perfect for the holiday season!
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Servings: 12
Calories: 242kcal
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 8x8-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.
Nutrition
Calories: 242kcal | Carbohydrates: 41g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 327mg | Potassium: 256mg | Fiber: 1g | Sugar: 20g | Vitamin A: 361IU | Vitamin C: 0.05mg | Calcium: 45mg | Iron: 2mg
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