This Vegan Gingerbread Cake is perfect for breakfast with a mug of coffee or an afternoon snack with a cup of tea. It's deliciously spicy and soft and light. Easy one-bowl dessert that can be made even during the busiest holiday season.
I was supposed to post something else today just not to have two cake posts in a row, but I can't wait to share this creation. It's a variation of my Pumpkin Spice Vegan Cake but although it's similar it's still very different. The aroma of this Vegan Ginger Cake permeated the air in my kitchen for a few days. Every time I'd go downstairs to get a cup of coffee or tea I could smell the wonderful spicy ginger and warming cinnamon. I made this cake twice last week it was so good. And I ate them both almost entirely by myself. My husband isn't into sweets too much and he's not a huge fan of gingerbread spices either. So, I ate at least three quarters of both of the cakes. I feel a little bit guilty, but not really as I am planning on making this cake again and again and again.
Gingerbread flavour wasn't popular in Russia during holiday season. We had our own version of Gingerbread but it was more peppery than gingery. It was also eaten all throughout the year, not just during winter. December for me smelled like mandarin oranges. Back when I was little, when Russia was still Soviet Union and store shelves were bare, those small orange jewels were a wonderful holiday treat - rare and precious. We even hung clementines on the christmas tree as decorations. Cinnamon was primerily a fall spice and ginger was foreign and unfamiliar. Now that I've lived in Canada for almost two decades, gingerbread means holidays. I started listening to Christmas music last week and we just put up our Christmas tree and this Vegan Gingerbread Cake was a perfect accompaniment to the songs and twinkle lights.
The recipe is super easy to make - just mix everything in a bowl and pour into an oiled and floured cake pan. It totally goes onto my Mom-recipe list. I use unsweetened apple sauce instead of eggs and some oil; it also adds some sweetness. Brown sugar and molasses add a distinct punch of flavour and colour. Ginger, cinnamon, nutmeg and cloves mingle together in the batter and make the kitchen smell like home and childhood and magic. I started making vegan cakes a few years ago and I haven't looked back. I really don't miss butter or eggs or milk in them - if made properly they are moist and soft and absolutely delicious!
Check out the video of me making the cake below. I even did my nails for the first time since I had the baby!
Vegan Gingerbread Cake
makes one 1-inch cake
Flour - 1+1/2 cup
Brown sugar - 1/2 cup
Salt - 1/4 teaspoon
Baking powder - 1+1/2 teaspoon
Ginger - 1+1/2 teaspoon *
Cinnamon - 1 teaspoon *
Nutmeg - 1/4 teaspoon *
Cloves - 1/4 teaspoon *
Vegetable oil - 1/4 cup
Fancy molasses - 1/2 cup
Apple sauce (unsweetened) - 1/2 cup
Water - 1/2 cup
- Preheat the oven to 350F.
- In a large bowl combine all the dry ingredients and mix well making sure that there are no lumps.
- Add all the wet ingredients and mix until flour disappears.
- Grease and flour an 8-inch cake pan.
- Pour the batter into the prepared cake pan and bake for about 50-55 minutes or until cake is baked through and there are no crumbs sticking to a toothpick inserted in the centre of the cake for testing doneness. Note: my oven usually takes longer for everything, so start checking after 40 minutes or so.
- Dust with icing sugar and eat either warm or cool. It stays soft and moist for a couple of days if it lasts this long.
* You can use your favourite gingerbread spices instead of what I listed. You'll need 1 tablespoon of the spices or a bit more if you'd like a more pronounced gingerbread flavour.