Description
A fluffy vegan gingerbread cake filled with warming spices, perfect for the holidays.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Heaping 1/4 teaspoon allspice
- Heaping 1/4 teaspoon ground cloves
- 6 tablespoons (90 mL) aquafaba
- 1/2 cup (120 mL) oat milk
- 7 tablespoons (105 mL) sunflower oil
- 2/3 cup packed (125g) organic brown sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup + 1 tablespoon (95 mL) unsulphured molasses
- 1/3 cup (80 mL) strongly brewed hot coffee
- For serving: Vanilla Cream Sauce and pomegranate seeds (optional)
Instructions
- Preheat the oven to 350°F (176°C). Line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, combine flour, baking soda, fine sea salt, ginger, cinnamon, nutmeg, allspice, and cloves. Whisk well.
- In a small bowl, whip the aquafaba until foamy (3-5 minutes).
- Create a well in the center of the dry mixture and add whipped aquafaba, oat milk, sunflower oil, brown sugar, and vanilla extract.
- Combine molasses and hot coffee in the bowl used for whipped aquafaba, then pour into the well.
- Gently fold the wet ingredients into the dry ingredients until combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the surface. Bake for 50-55 minutes until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- For the Vanilla Cream Sauce, combine powdered sugar, vegan butter, and coconut cream in a saucepan over medium heat until melted. Stir in vanilla and salt.
- Slice the cooled cake, drizzle with the Vanilla Cream Sauce, and top with pomegranate seeds if desired.
Notes
Allow the ingredients to sit at room temperature before mixing for best results.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gingerbread, vegan cake, holiday dessert, fluffy cake, spices
