Vegan Gingerbread Cake

YouTube video

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.
4.86 from 27 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 509 kcal

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.

Nutrition

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

28 thoughts on “Vegan Gingerbread Cake”

    1. 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

      1. 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?

  1. MaryEllen Bunce

    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.

  2. NICOLE A SOLOMOS

    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

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

      1. 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

  3. 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

    1. 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.

  4. 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

  5. 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?

  6. 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 .

  7. TRACIE LINDA GERMAIN

    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

  8. 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

    1. Yes, it would work great as cupcakes. I would bake them for 25 minutes and then check them to see if they are done.

  9. 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.;)

    1. I didn’t double or triple the recipe. I could just be the difference in our bundt pans and the volume they hold.

Leave a Comment

Your email address will not be published. Required fields are marked *