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Deliciously Spicy Vegan Gingerbread Cake Recipe

Make Vegan Gingerbread Cake with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 3/4 cup brown sugar
  • 1/2 cup molasses
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 cup unsweetened almond milk or other plant-based milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar for glaze, optional
  • 1 –2 tbsp plant-based milk for glaze, optional

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt.
  3. In another bowl, whisk together the brown sugar, molasses, vegetable oil, almond milk, apple cider vinegar, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
  6. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  8. For a sweet glaze, mix the powdered sugar with 1–2 tablespoons of plant-based milk until smooth. Drizzle it over the cooled gingerbread cake before serving.