This post is sponsored by Truvia® but all opinions and images are my own.
Nothing embodies the smell and taste of the holidays like gingerbread cake baking in the oven. When the smell of spices like nutmeg, cinnamon, ginger, and cloves fill your house, everyone will be waiting in the kitchen for the oven timer to ding.
Plus, since this recipe is vegan, you can be sure that it will be a genuine crowd pleaser this holiday season—no one gets left out of the bliss that comes with eating a delicious slice of cake that’s still warm from the oven!
The mix of Truvia® Sweet Complete® Brown and molasses lends a cozy caramel flavor to this cake, which is finished with a dusting of Truvia® Sweet Complete® Confectioners Sweetener. With its warming spices and soft, fluffy texture, this moist cake is sure to become a recipe you make this time every year.
How To Bake With Truvia
One of my favorite things about using Truvia® Sweet Complete® Brown Sweetener is that it adds so much moisture and brown sugar flavor to this recipe. Plus, Truvia® Sweet Complete® Brown Sweetener measures cup for cup like sugar, which makes it a snap to use in your recipes.
Not to mention, it’s sweetened with stevia, has zero calories per serving, and can be used like brown sugar. So, you get all of the sweetness without sugar and it has zero calories per serving, which can really revolutionize your baking! I picked up my Truvia® Sweet Complete® at my local Publix.
Because this recipe is vegan friendly, it’s also a great take-along dessert for holiday get-togethers—and it makes a lovely, thoughtful gift for friends, teachers and neighbors. But trust me when I say that it’s filled with so much seasonal flavor, even non-vegans will be lining up for a second helping of this plant-based stevia sweetness!
I love to bake cakes like this in a Bundt pan because it really adds such an effortlessly beautiful touch to the final product. Once you dust the cake with Truvia® Sweet Complete® Confectioners Sweetener, which also has zero calories per serving and measures and sweetens like confectioners sugar, the final product looks so festive (and impressive!). I like to garnish individual slices with a spoonful of dairy-free whipped cream for an added treat.
A few things to keep in mind as you’re whipping up a batch of this gingerbread cake: Typically, the sugar and butter are combined before adding the remaining wet ingredients. But since this is a vegan recipe and we’re not using butter, I added the Truvia® Sweet Complete® Brown Sweetener to the dry ingredients without running into issues (but I’m also not the most detail-oriented baker!).
If you’re worried about clumping, combine the Truvia® Sweet Complete® Brown Sweetener with the wet ingredients in a separate bowl before adding it to the dry ingredients.
Also, you’ll want to make sure you don’t over-mix the batter. You want to just stir until the flour has been incorporated and there aren’t any noticeable chunks, but no more.
Otherwise, your gingerbread may not rise as it should. And you want it to be nice and airy!
Once you’ve mixed the batter, don’t let it sit. I found that letting it sit can make your cake too dense and crumbly. But if you’re anything like me, you’ll be excited to get this cake into the oven right away.
The hardest part of baking this recipe is letting the cake cool completely before sneaking a taste—the smell of the spices is just so enticing!
Tell me: What’s your favorite go-to holiday dessert recipe? If you’re looking to introduce some plant-based stevia sweetness into your seasonal baking, you should give these Truvia® Sweet Complete® options a try!
Best Ever Vegan Gingerbread Cake
- Bundt Pan (10-cup capacity)
- Large bowl
- Small bowl or ramekin
- Wire whisk
- Nonstick cooking spray
- 1 tablespoon ground flaxseed
- 3 teaspoons hot water
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/4 cup Truvia® Sweet Complete® Brown Sweetener
- 1 tablespoon apple cider vinegar
- 1/4 cup regular molasses (60ml)
- 1 teaspoon vanilla extract
- 3/4 cup cashew milk (or nut milk of choice)
- 1/3 cup avocado oil (or vegetable oil of choice)
- Truvia® Sweet Complete® Confectioners Sweetener for dusting
- Optional: dairy-free whipped cream for garnish
- Preheat oven to 350°F. Lightly coat your bundt pan with nonstick cooking spray and set aside.
- Make a “flax egg” by combining ground flaxseed and hot water in a small bowl or ramekin. Stir to combine, then set aside to let it gel.
- In a large bowl, sift together flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt.
- Add the Sweet Complete® Brown Sweetener and stir to combine.
- Create a well in the middle of the dry ingredients. In the center, add the “flax egg,” apple cider vinegar, molasses, vanilla extract, cashew milk and avocado oil.
- Whisk slowly by hand until it just barely comes together. Be careful not to over-mix.
- Pour batter into a greased bundt pan and smooth the top with a spoon. The batter will only come up about halfway in a 10-cup pan (it doesn’t look like enough), but it will rise during baking.
- Bake at 350°F for 40 minutes or until a toothpick inserted into the center comes out clean
- Let the cake rest for several minutes before transferring to a wire rack to finish cooling.
- Just before serving, dust the cake with Sweet Complete® Confectioners Sweetener and garnish individual slices with a spoonful of dairy-free whipped cream.