Vegan Gingerbread Cake

Name: Vegan Gingerbread Cake
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup (240 ml) all-purpose flour or a 1:1 gluten-free flour blend; 1 teaspoon baking powder; ¼ teaspoon baking soda; 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; ⅓ cup (240 ml) granulated cane sugar; ½ cup (240 ml) almond milk; 2 tablespoon (15 ml) coconut oil, melted and cooled; ¼ cup (240 ml) applesauce; 2 tablespoon (15 ml) molasses; 1 teaspoon vanilla extract

__notoc__ This gingerbread cake is soft and juicy. It can be topped freely as per personal preference but already tastes good on it's own.

40 min · serves 4

Ingredients

1 cup (240 ml) all-purpose flour or a 1:1 gluten-free flour blend
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅓ cup (240 ml) granulated cane sugar
½ cup (240 ml) almond milk
2 tablespoon (15 ml) coconut oil, melted and cooled
¼ cup (240 ml) applesauce
2 tablespoon (15 ml) molasses
1 teaspoon vanilla extract

Steps

Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar in the large bowl.
Whisk together the almond milk, coconut oil, applesauce, molasses, and vanilla in the medium bowl.
Mix the wet with the dry ingredients successively.
Grease the baking pan and fill it with the batter.
Bake for 12 minutes at 190 °C (375 °F) or until it tests clean when a skewer is inserted into the center.
Cool and unmold the cake.

More recipes with flour, baking powder, baking soda, cinnamon, ginger, nutmeg, almonds, milk, coconut oil, applesauce, molasses or vanilla

Adapted from “Vegan Gingerbread Cake” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.