Vegan Gingerbread Cake

Servings: 8-10
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

• Dry Ingredients:
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon salt
• Wet Ingredients:
  • ¾ cup (180ml) unsweetened plant milk (almond, soy, oat)
  • 1 teaspoon apple cider vinegar (or lemon juice)
  • ½ cup (120ml) maple syrup or molasses (for rich flavor)
  • ½ cup (100g) brown sugar
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Set to 350°F (175°C). Grease and line an 8-inch square or round cake pan.
2. Prepare Buttermilk: Mix plant milk and vinegar, set aside for 5 minutes.
3. Mix Dry Ingredients: In a bowl, whisk flour, baking soda, baking powder, spices, and salt.
4. Combine Wet Ingredients: In another bowl, mix maple syrup (or molasses), brown sugar, oil, vanilla, and the prepared buttermilk.
5. Combine: Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix.
6. Bake: Pour batter into the pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve: Let it cool for 10 minutes before removing from the pan. Serve warm or at room temperature.

Optional Toppings:

• A dusting of powdered sugar
• Vegan cream cheese frosting
• Coconut whipped cream

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