Smoky Chipotle Vegan Gingerbread Cake (Runner-Up Recipe Contest Winner!)

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Revol Bake-Ware Prize for this Runner-Up Recipe for Vegan Gingerbread CakeCongratulations to Hannah of Bittersweet! After kitchen-testing every entry in the Simply Organic Dairy-Free Bake Off, her Smoky Chipotle Vegan Gingerbread Cake recipe was chosen as the Runner-Up Winner for taste, performance and creativity.

Hannah won a $250 gift card to use in the Revol Porcelaine Online Store! I see many more vegan baked good recipes in her future with their bake-ware

Smoky Chipotle Vegan Gingerbread Cake (Recipe Contest Runner-Up Winner!)

One of our kitchen testers said:

This cake is really really good! It has a really unique flavor profile. It isn’t spicy, but the smoked almonds give it a good hint of smokiness and the crystallized ginger provides a really nice kick. The cake itself is dense and moist – almost like pound cake. It’s super comfort food. We loved everything about it, but the icing is really sweet, and optional in my opinion.

Since smoked almonds can be hard to come by in smaller towns, and you may not have time to order online, we found this great smoked almonds recipe. You can purchase pre-sliced or chopped almonds for a simple DIY solution.

Smoky Chipotle Vegan Gingerbread Cake (Recipe Contest Runner-Up Winner!)

Special Diet Notes: Smoky Chipotle Vegan Gingerbread Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.

Smoky Chipotle Vegan Gingerbread Cake (Runner-Up Recipe Contest Winner!)
 
Prep time
Cook time
Total time
 
If time allows, this cake does get even better with age, so try to make it a day in advance for the flavor to really meld and sing. I don’t blame you if you can’t wait, but at least allow the glaze to set before slicing and serving!
Author:
Serves: 12 to 16 servings
Ingredients
Vegan Gingerbread Cake
Faux-Fondant Vanilla Glaze
  • 3 cups (3/4 pound) powdered confectioner’s sugar
  • ¼ cup water
  • 1 tablespoon light agave nectar
  • 1 teaspoon vanilla extract
Instructions
Vegan Gingerbread Cake
  1. Preheat your oven to 350ºF and lightly grease a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, almonds, crystallized ginger, cocoa, baking powder, chipotle powder, cinnamon, baking powder, baking soda, and salt until no clumps remain.
  3. In a medium bowl, mix the coffee, pumpkin, brown sugar, oil, maple syrup, molasses, and fresh ginger until smooth.
  4. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula to bring the two together. Do not over-mix; stir just until the batter is relatively smooth.
  5. Transfer the batter into your prepared baking pan and smooth out the top.
  6. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out mostly clean. You may have a few moist crumbs sticking to it, but it shouldn’t be wet.
  7. Let cool completely before preparing the glaze.
Faux-Fondant Vanilla Glaze
  1. In a medium saucepan, combine the confectioner’s sugar, water, and agave. Cook over low heat, stirring constantly, until it reaches 100ºF. It won’t look very different from when you began, but should be thick enough to coat the back of a spoon. Turn off the heat and stir in the vanilla extract.
  2. Quickly pour the icing over the cooled cake and smooth across the top and over the edges. It sets quickly so you want to work fast!
 

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Mexican Hot Chocolate Bake Donuts Recipe (Grand Prize Winner!) - Dairy-free and Gluten-free

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All Entries in the Simply Organic Dairy-Free Bake Off (many vegan, gluten-free, allergy-friendly & paleo options)

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About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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