Vegan Gingerbread Cake
This incredibly light and airy vegan gingerbread cake is perfectly spiced with ginger, cinnamon, and freshly grated nutmeg. Finished with a decadent buttery vanilla cream sauce and optional pomegranate seeds, it is a festive and flavorful holiday treat that practically melts in your mouth.
Instructions
- 1
Preheat oven to 350F (176C). Line a 9x5-inch loaf pan with parchment paper sling.
- 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), nutmeg (0.5 tsp), allspice (0.25 heaping), and cloves ground (0.25 heaping) in a large bowl.
- 3
Using an electric mixer, whip aquafaba (6 tbsp) in a small bowl for about 1 minute until foamy.
- 4
In the center of the dry ingredients, add the foamy aquafaba, oat milk (0.5 cup), sunflower oil (7 tbsp), brown sugar (0.67 cup), and pure vanilla extract (1 tsp).
- 5
Whisk molasses (0.4 cup) and coffee (0.33 cup) together, then pour into the wet mixture well.
- 6
Gently mix the wet and dry ingredients on low speed until just combined; do not overmix.
- 7
Transfer batter to the pan and bake for 50-55 minutes until a toothpick comes out with a few moist crumbs.
- 8
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- 9
For the sauce: Combine powdered sugar (0.5 cup), plant based butter (4 tbsp), and coconut cream (0.5 cup) in a saucepan. Bring to a boil and cook for 3 minutes while whisking.
- 10
Remove sauce from heat and stir in pure vanilla extract (0.5 tsp) and sea salt (1 pinch).
- 11
Drizzle the sauce over the cooled cake and top with pomegranate seeds (1 handful) if desired.
Nutrition Facts
Per portion