International / basics / Cakes & baking
Vegan Gingerbread Cake
This gingerbread cake is soft and juicy. It can be topped freely as per personal preference but already tastes good on it's own.
Ingredients
- all purpose flour, 240 ml; or a 1:1 gluten-free flour blend1 cup
- baking powder1 tsp
- bicarbonate of soda1/4 tsp
- ground cinnamon1 tsp
- ground ginger1/4 tsp
- ground nutmeg1/4 tsp
- salt1/4 tsp
- granulated sugar, cane sugar; source also states 240 ml1/3 cup
- almond milk, source also states 240 ml1/2 cup
- coconut oil, melted and cooled; source parenthetical: 15 ml2 tbsp
- applesauce, source also states 240 ml1/4 cup
- molasses, source parenthetical: 15 ml2 tbsp
- vanilla extract1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar in the large bowl.
Whisk together the almond milk, coconut oil, applesauce, molasses, and vanilla in the medium bowl.
Mix the wet with the dry ingredients successively.
Grease the baking pan and fill it with the batter.
Bake for 12 minutes at 190 °C (375 °F) or until it tests clean when a skewer is inserted into the center.
Cool and unmold the cake.
Region evidence: no stated origin (basic dish)
