Vegan Gingerbread Cake
This Vegan Gingerbread Cake is perfect for breakfast with a mug of coffee or an afternoon snack with a cup of tea. It is deliciously spicy, soft, and light. Easy one-bowl dessert that can be made even during the busiest holiday season. Makes 1 8-inch cake
This Vegan Gingerbread Cake is perfect for breakfast with a mug of coffee or an afternoon snack with a cup of tea. It is deliciously spicy, soft, and light. Easy one-bowl dessert that can be made even during the busiest holiday season. Makes 1 8-inch cake
- Carbohydrate 66.2911439912162 g
- Cholesterol 0.612499998757335 mg
- Fat 5.25819292290361 g
- Fiber 0.000552083333333333 g
- Protein 0.540071874013743 g
- Saturated Fat 0.462758385725907 g
- Serving Size 1 1 serving (105g)
- Sodium 29.5515416443588 mg
- Sugar 66.2905919078829 g
- Trans Fat 0.0690746354819177 g
- Calories 305 calories
Step-by-step
- Preheat the oven to 350F.
- In a large bowl combine all the dry ingredients and mix well making sure that there are no lumps.
- Add all the wet ingredients and mix until flour disappears.
- Grease and flour an 8-inch cake pan.
- Pour the batter into the prepared cake pan and bake for about 50-55 minutes or until cake is baked through and there are no crumbs sticking to a toothpick inserted in the centre of the cake for testing doneness. Note: my oven usually takes longer for everything, so start checking after 40 minutes or so.
- Dust with icing sugar and eat either warm or cool. It stays soft and moist for a couple of days if it lasts this long.
Fancy molasses carries the heaviest burden in this formula, providing both deep structural moisture and the distinct acrid sweetness that defines traditional gingerbread. Unrefined cane derivatives contain organic acids that react directly with alkaline leavening agents. Baking powder supplies the carbon dioxide bubbles necessary for lift, but the acidity in the molasses acts as a natural booster for that expansion. Ground ginger, cinnamon, nutmeg, and cloves disperse their volatile essential oils into the vegetable oil phase during mixing. Fats trap aromatic compounds more effectively than water does. Oil coats the flour proteins and restricts excessive gluten development. Restricting gluten prevents the crumb from turning rubbery. Whisking dry components thoroughly before adding liquids eliminates dense spice pockets. Lumps of cinnamon will taste bitter if concentrated. Unsweetened applesauce introduces pectin and water without adding extra sucrose. Pectin mimics the moisture retention normally achieved by dairy fats or eggs. Preparing an eight-inch round pan with a thorough coating of grease and flour ensures clean release after baking. Set the oven to 350 degrees Fahrenheit for this bake. Testing doneness requires inserting a wooden toothpick into the exact center of the cake. Moist crumbs indicate underbake conditions, while a clean extraction signals completion. Initial evaluation should begin around forty minutes because oven hotspots vary significantly. Leftover slices maintain moisture for two days due to the hygroscopic nature of the sugars.
