Gingerbread Cake with Cream Sauce
Indulge in a supremely fluffy and tender vegan gingerbread cake, the ultimate holiday treat. Infused with a warm homemade spice blend and rich molasses, this cake is elevated by a velvety vanilla cream sauce and festive pomegranate seeds. A crowd-pleasing dessert that brings classic winter flavors to your table without any dairy or eggs.
Instructions
- 1
Preheat your oven to 350°F (176°C) and line a loaf (1 inch) pan with parchment paper.
- 2
Whisk all purpose flour (2 cup), baking soda (1 tsp), sea salt (0.25 tsp), ground ginger (1.5 tsp), ground cinnamon (1 tsp), ground nutmeg (0.5 tsp), allspice (0.25 heaping), and cloves (0.25 heaping) in a large bowl.
- 3
In a separate bowl, whip aquafaba (6 tbsp) with an electric mixer for 1 minute until uniformly foamy.
- 4
Create a well in the center of the dry ingredients and add the whipped aquafaba (6 tbsp), oat milk (0.5 cup), sunflower oil (7 tbsp), brown sugar (0.67 cup), and vanilla extract (1 tsp).
- 5
Combine molasses (0.4 cup) and coffee (0.33 cup) in a small bowl, then pour into the well.
- 6
Mix with the electric mixer on low speed just until combined; do not overmix.
- 7
Pour batter into the pan and bake for 50-55 minutes until firm.
- 8
Cool in the pan for 10 minutes, then remove and cool on a rack for 20 minutes before slicing.
- 9
For the sauce: Heat powdered sugar (0.5 cup), plant butter (4 tbsp), and coconut cream (0.5 cup) in a saucepan. Bring to a boil for 3 minutes, then stir in vanilla extract (0.5 tsp) and sea salt (1 pinch).
- 10
Drizzle the sauce over the cake and garnish with pomegranate seeds (1 handful).
Nutrition Facts
Per portion