Description
A delightful vegan gingerbread cake that’s simple to make, packed with warm spices, and perfect for holiday gatherings or cozy afternoons.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 cup almond milk (or any plant-based milk)
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the flour, baking soda, spices, and salt together until well combined.
- In another bowl, whisk together the brown sugar, maple syrup, vegetable oil, almond milk, and apple cider vinegar.
- Combine the wet ingredients into the dry ingredients and stir until just mixed. Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with coconut whipped cream or dairy-free ice cream. Store in an airtight container for up to three days or refrigerate for about a week.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg