Vegan Gingerbread Cake

by Jill Dalton

Gingerbread Cake

Jill Dalton
The holiday season is upon us so here is a Plant Based Vegan Gingerbread Cake to make for your next holiday gathering. It has all the flavors of the holidays but is oil free and refined sugar free so that you will feel good knowing that you are serving a dessert that is actually healthy.
4.84 from 24 votes
Servings 10 people
Prep 15 mins
Cook 35 mins
Total 50 mins

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Ingredients
 
 

Cake

Drizzle

Instructions
 

  • Preheat oven to 350°F.
  • Whisk together the dry ingredients for the cake.
  • Blend the dates, molasses, white wine vinegar, microplaned ginger if using and water in a blender until dates are completely pulverized.
  • Stir together the dry ingredients and blended mixture.
  • Pour into a silicone bundt pan, lightly oiled regular bundt pan or parchment lined 9 x 9 baking dish.
  • Bake for 35-40 minutes.
  • Blend the drizzle ingredients in a blender until smooth.
  • Once cake is cooled, decorate with the drizzle.
  • Keep in the fridge in an airtight container for up to a week.
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Nutrition info

Calories: 509kcalCarbohydrates: 90gProtein: 16gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 111mgPotassium: 669mgFiber: 12gSugar: 17gVitamin A: 3IUVitamin C: 2mgCalcium: 120mgIron: 6mg

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24 comments

Keenan December 6, 2022 - 12:53 pm

Can I add Pumpkin Purée to this to make it more moist? How much should I add?

Reply
Jill Dalton December 7, 2022 - 11:01 am

I’m not sure that would work. It is a moist cake already and I think if you add puree to it that it wouldn’t cook through in the middle

Reply
Keenan December 8, 2022 - 7:34 pm

Ok thanks. Since this is a WFPB Cake, how do I grease my Bundt Pan without Oil or Plant Butter? Can I line it with Parchment?

Reply
Jill Dalton December 10, 2022 - 11:27 am

You can lightly grease your bundt pan. That amount of oil is so tiny that it will be ok.

Reply
MaryEllen Bunce December 8, 2022 - 6:19 am

I baked this cake yesterday to test it before making it for company. I used a standard loaf pan for simplicity. It is a delicious cake. I realized after pouring into the pan that I forgot the vinegar but it still rose and had good texture. Thank you Jill. Another great recipe.

Reply
Chris December 12, 2022 - 1:13 am

Can I sub ground ginger instead of fresh? Still 1/2 tsp?

Reply
Jill Dalton December 16, 2022 - 11:29 am

yes

Reply
Jan Stanley December 13, 2022 - 8:07 pm

Made this cake and loved it! I did add 2 extra dates and a little maple syrup to the glaze.

Reply
Mae December 14, 2022 - 11:40 am

What can you use in place of white wine vinegar?

Reply
Jill Dalton December 16, 2022 - 11:27 am

apple cider vinegar or lemon juice

Reply
NICOLE A SOLOMOS December 16, 2022 - 8:17 am

Hi! I have an allergy to almond and am gluten free (celiac). Is there a substitute for almond flour that you would suggest? I am wfpb

Reply
Jill Dalton December 16, 2022 - 11:26 am

cashew flour

Reply
Sue December 17, 2022 - 8:58 pm

Is the nutritional info for 1/10 of the cake. I.e. one slice equals 90 grams carbs?

Reply
Jill Dalton December 19, 2022 - 4:02 pm

That would be my assumption. The nutritional info is just a template that does the calculations with the info from the recipe.

Reply
LG December 20, 2022 - 8:43 pm

Hi Jill
This is LG asking about why my Ginger Bread did not rise I did not forget any I ingredients
Not sure what happened

Please advise

Reply
LG December 19, 2022 - 9:45 am

Hi Jill,
i made the ginger bread cake the flavor was delicious but for some reason my cake didnt rise like yours
not sure what i did wrong ?

please advise
Best LG

Reply
Keenan December 19, 2022 - 4:26 pm

That’s what happened to mine. I did it in a 9×9 Baking Dish. Used brand new Baking Powder and Soda. Not sure what happened.

Reply
Laura December 21, 2022 - 9:39 pm

AMAZING just amazing. The oat flour didn’t have a gummy texture, and what a nice crumb on this also. My “picky” husband who usually detects oat flour baked goods, complimented me on this. Thanks Jill for a lovely recipe

Reply
Mae December 25, 2022 - 10:49 pm

Hi there,
Just made this cake today. I followed the recipe in every detail, but my cake did not rise. Don’t think the type of pan matters. It’s rather gummy though quite tasty. What am I missing?

Reply
Jer Ef December 29, 2022 - 9:32 pm

Third time making it; I love the frosting so much I doubled the recipe so I could apply it over the entire cake !

Reply
Jer ef December 29, 2022 - 10:00 pm

PS : I forgot to add earlier that for some reason my cook time for a nice mouse cake was no more than 20-25 minutes tops in my convection oven. Anymore than that yields a dry cake .

Reply
Jer ef December 29, 2022 - 10:01 pm

Moist* (not mouse OMG)

Reply
TRACIE LINDA GERMAIN January 2, 2023 - 11:14 am

Hi i use metric weights, your conversion says 1.01kg of rolled oats. Is that correct as that’s a whole bag of oats i need to blend into oat flour. Doesnt look like you do that much on the video

Reply
Jill Dalton January 2, 2023 - 3:11 pm

Should be 200g. I’ll have to figure out why the conversion isn’t working.

Reply

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