Immerse yourself in the warmth of the holiday season any day of the year with this Heavenly Vegan Gingerbread Cake, a delectable treat that’s ultra-fluffy and brimming with cozy spices. Crowned with the creamiest frosting, this cake is a testament to how indulgent vegan desserts can be. Crafted with oat and almond flour, sweetened with applesauce, molasses, and a touch of coconut sugar, and spiced to perfection, it’s a cake that promises to satisfy your cravings for something sweet and spiced.
Why You'll Love This
This gingerbread cake is a dream come true for anyone who loves the rich, comforting flavors of classic holiday desserts but desires a healthier, plant-based alternative. The combination of cinnamon and ginger not only fills your kitchen with a delightful aroma but also offers a burst of flavor in every bite. The cake's fluffy texture and the creamy, spiced frosting make it a joy to eat, while the wholesome ingredients leave you feeling good about indulging.
Perfect Occasion
Perfect for holiday gatherings, cozy winter evenings, or any time you crave the comforting taste of gingerbread, this vegan cake is sure to impress. It’s an excellent choice for celebrating the festive season, a special birthday, or simply as a treat to brighten a regular day. The cake’s elegant simplicity makes it suitable for both casual and formal occasions, ensuring it will be a hit with guests of all ages and dietary preferences.
Decoration Tips
To elevate this gingerbread cake into a show-stopping centerpiece, consider garnishing the frosting with a sprinkle of ground cinnamon or ginger for an extra pop of spice. Edible flowers, such as pansies or marigolds, can add a splash of color and a touch of elegance. For a festive touch, arrange a small wreath of rosemary or holly around the base of the cake, or dust the top with powdered sugar for a snow-like effect.
- Cake Ingredients
- 1.5 cups oat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup applesauce
- 1/3 cup almond milk
- 1 flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water)
- 1/4 cup molasses
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Frosting Ingredients
- 1/2 cup non-dairy yogurt
- 1/4 cup almond butter
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
Directions:
- Preheat your oven to 350°F (175°C) and prepare an 8x8 baking pan by greasing or lining it with parchment paper.
- In separate bowls, mix the dry ingredients and wet ingredients.
- Gradually pour the wet mixture into the dry, stirring until just combined to preserve the cake's fluffiness.
- Transfer the batter to the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for at least 20 minutes before frosting.
- For the frosting, whisk together all ingredients until smooth. Spread generously over the cooled cake.
Enjoy this vegan gingerbread cake with its creamy frosting, a comforting treat that combines the joy of holiday flavors with the wholesomeness of plant-based ingredients.