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Best Ever Vegan Gingerbread Cake
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2 votes

Best Ever Vegan Gingerbread Cake

With its warming spices and soft, fluffy texture, this moist cake is sure to become a holiday favorite.
Cook Time40 minutes
Course: Dessert, Desserts, Healthy Dessert, Healthy Desserts
Cuisine: plant-based, Vegan
Keyword: Ginger, vegan
Author: Elizabeth Ulrich

Equipment

  • Bundt Pan (10-cup capacity)
  • Large bowl
  • Small bowl or ramekin 
  • Wire whisk
  • Nonstick cooking spray

Ingredients

  • 1 tablespoon ground flaxseed
  • 3 teaspoons hot water
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 ¼ cup Truvia® Sweet Complete® Brown Sweetener
  • 1 tablespoon apple cider vinegar
  • ¼ cup regular molasses (60ml)
  • 1 teaspoon vanilla extract
  • ¾ cup cashew milk (or nut milk of choice)
  • cup avocado oil (or vegetable oil of choice)
  • Truvia® Sweet Complete® Confectioners Sweetener for dusting 
  • Optional: dairy-free whipped cream for garnish

Instructions

  • Preheat oven to 350°F. Lightly coat your bundt pan with nonstick cooking spray and set aside. 
    Vegan Gingerbread Cake Recipe
  • 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.
    Vegan Gingerbread Cake
  • 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. 
    Holiday Gingerbread Recipe

Notes

Store the cake in an airtight container at room temperature for up to 4 days. Alternatively, you can store it in an airtight container in the fridge for up to a week—just let it come to room temperature before serving.