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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Vegan Gingerbread Cake made without Dairy, Eggs, or Refined Ingredients

    Vegan Gingerbread Cake made without Dairy, Eggs, or Refined Ingredients

    0
    By Alisa Fleming on December 15, 2022 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    I’m not a big cake fan, but there are a few exceptions. One is gingerbread. Most cakes are fluffy and lack substance, in my opinion. But this iconic holiday dessert has the depth of warm spices and a rich flavor that adds some heft to the experience. And this vegan gingerbread cake recipe has even more allure with a touch of earthiness from whole wheat pastry flour and comforting maple syrup.

    Vegan Gingerbread Cake Recipe - plant-based, refined sugar-free, wholesome, delicious!

    Vegan Gingerbread Cake made without Dairy, Eggs, or Refined Ingredients

    This is one of those “cakes” that you could justify enjoying for breakfast. In fact, I’ve been known to drizzle a slice of this vegan gingerbread cake with some runny nut butter for a fulfilling treat around the holidays. The ingredients are already so wholesome that I don’t have too many substitution tips, but I do have some ingredient notes to help you achieve the best results.

    • Oil – Use whatever type you like to bake with. But if you opt to use coconut oil, make sure to melt and then measure it, and bring your milk beverage to room temperature before stirring the wet ingredients together. If it’s cold, the coconut oil will “bead up” or solidify into little bits as you stir. This is already a relatively low fat cake, so I do not recommend substituting the oil with applesauce, as some home bakers like to do.
    • Molasses – Use a regular “light” baking molasses, like Grandma’s for the most seamless results. This recipe is relatively low in sweetener, so blackstrap molasses tends to overpower the flavor. That said, if you’re a blackstrap fan and looking for a breakfast cake, feel free to use it!

    Vegan Gingerbread Cake Recipe - plant-based, refined sugar-free, wholesome, delicious!

    Special Diet Notes: Vegan Gingerbread Cake

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

    Vegan Gingerbread Cake
     
    Print
    Prep time
    15 mins
    Cook time
    40 mins
    Total time
    55 mins
     
    This delicious cake is warm, tender, a little wholesome, and just sweet enough.
    Author: Alisa Fleming
    Recipe type: Dessert
    Cuisine: German
    Serves: 9 servings
    Ingredients
    • 2 cups whole-wheat pastry flour (can sub white wheat flour or all-purpose flour)
    • 1 tablespoon baking powder
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • ⅛ teaspoon ground cloves
    • ⅛ teaspoon ground allspice
    • ⅔ cup dairy-free milk beverage
    • ⅓ cup oil
    • ⅓ cup molasses
    • ⅓ cup maple syrup
    • 1 ½ tablespoons fresh minced ginger
    • 2 teaspoons vanilla extract
    • Powered sugar, for topping (optional)
    Instructions
    1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
    2. In a large bowl, whisk together the flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice.
    3. In a medium bowl, whisk together the milk beverage, oiol, molasses, maple syrup, fresh ginger, and vanilla.
    4. Add the wet ingredients to the dry ingredients and whisk until blended.
    5. Pour the batter into your prepared baking dish and even it out.
    6. Bake the cake for 35 to 40 minutes, or until an inserted toothpick comes out clean.
    7. Allow the cake to cool. Slice into thirds each way to create 9 squares. Before serving, sprinkle a little powdered sugar on through a fine mesh sieve.
    Nutrition Information
    Serving size: 1 slice Calories: 172 Fat: 8.5g Saturated fat: 1.1g Carbohydrates: 23.6g Sugar: 13.9g Sodium: 87mg Fiber: 1.1g Protein: .8g
    3.5.3229

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    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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