Apple Gingerbread Cake
This hearty vegan gingerbread cake is infused with warm spices, rolled oats, and grated apples for a perfectly moist and tender texture. Made in just one bowl with wholesome whole-wheat flour, it features a luxurious vegan cream cheese frosting and crunchy pecans. This festive dessert is a rustic and shareable favorite for holiday gatherings or cozy afternoon tea.
Instructions
- 1
Preheat oven to 325 and grease pans with plant butter (0.01 tbsp) and a dusting of whole wheat flour (0.01 cup).
- 2
Mix flaxseed meal (2 tbsp) and water (5 tbsp) in a bowl and let rest for 5 minutes.
- 3
Core and grate apples (1.25 cup), then gently squeeze to remove half of the juice.
- 4
Whisk cane sugar (0.25 cup), brown sugar (0.33 cup), molasses (3 tbsp), avocado oil (0.5 cup), vanilla extract (0.75 tsp), almond milk (1.5 cup), and the grated apples into the flax egg mixture.
- 5
Sift in whole wheat flour (1.5 cup), baking soda (1.5 tsp), baking powder (1 tsp), salt (0.5 tsp), ground ginger (0.5 tsp), and ground cinnamon (1.25 tsp) and stir until just combined.
- 6
Fold in rolled oats (0.5 cup) until combined; the batter should be thick but pourable.
- 7
Pour into prepared pans and bake for 35 minutes until browned and a toothpick comes out clean. Cool completely.
- 8
Beat together vegan cream cheese (0.5 cup) and plant butter (0.33 cup) until smooth.
- 9
Gradually add powdered sugar (3 cup) and all purpose flour (0.5 cup) until the frosting is thick and spreadable.
- 10
Frost the cooled cake layers and top with pecans (1 cup).
Nutrition Facts
Per portion