Ingredients
Scale
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/2 cup unsweetened applesauce
- 1/2 cup molasses
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 cup plant-based milk (almond, soy, or oat)
- 1 teaspoon vanilla extract
For the Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons plant-based milk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan (or line it with parchment paper) to prevent sticking.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, allspice, and salt until well combined.
Step 3: Mix Wet Ingredients
- In another bowl, mix together the brown sugar, applesauce, molasses, vegetable oil, plant-based milk, and vanilla extract until smooth.
Step 4: Combine Mixtures
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cake
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 7: Prepare the Glaze (Optional)
- In a small bowl, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
Step 8: Serve
- Once the cake is completely cool, drizzle the glaze over the top if desired.
- Slice and serve your delicious Vegan Gingerbread Cake!
- Prep Time: 15
- Cook Time: 30