Gingerbread Cake
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.
Ingredients
Cake
- 2 ½ cups organic rolled oats ground into flour
- ¼ cup almond flour
- 1 tbsp ground flax
- 1 tsp baking powder
- ½ tsp baking soda
- 2 ½ tsp ginger powder
- 2 tsp cinnamon
- ½ cup deglet dates or medjool
- ⅓ cup blackstrap molasses or unsulfered molasses
- ½ tsp ginger optional: microplaned or minged very fine
- 1 tbsp white wine vinegar
- 1 ½ cups hot water
Drizzle
- ½ cup cashews or white sweet potato puree
- 3 tbsp lemon juice
- ½ tsp vanilla extract
- 6 deglet dates or 3 medjool dates
- ¼ cup water
- ½ tsp lemon zest
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.
Nutrition
Calories: 509kcalCarbohydrates: 90gProtein: 16gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 111mgPotassium: 669mgFiber: 12gSugar: 17gVitamin A: 3IUVitamin C: 2mgCalcium: 120mgIron: 6mg
Can I add Pumpkin Purée to this to make it more moist? How much should I add?
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
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?
You can lightly grease your bundt pan. That amount of oil is so tiny that it will be ok.
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.
Can I sub ground ginger instead of fresh? Still 1/2 tsp?
yes
Made this cake and loved it! I did add 2 extra dates and a little maple syrup to the glaze.
What can you use in place of white wine vinegar?
apple cider vinegar or lemon juice
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
cashew flour
Is the nutritional info for 1/10 of the cake. I.e. one slice equals 90 grams carbs?
That would be my assumption. The nutritional info is just a template that does the calculations with the info from the recipe.
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
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
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.
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
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?
Third time making it; I love the frosting so much I doubled the recipe so I could apply it over the entire cake !
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 .
Moist* (not mouse OMG)
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
Should be 200g. I’ll have to figure out why the conversion isn’t working.
I’d like to make this recipe for cupcakes. Do you think it would work? What would the timing be?
I love the ingredients and can’t wait to try it.
TIA,
EJ
Yes, it would work great as cupcakes. I would bake them for 25 minutes and then check them to see if they are done.
Followed your directions to the “T”. Do you double or triple your recipe because mine sure didn’t rise like your picture? Cake is good, just short.;)
I didn’t double or triple the recipe. I could just be the difference in our bundt pans and the volume they hold.