Vegan Gingerbread Cake
Prep Time15 mins
Cook Time28 mins
Resting time15 mins
Total Time43 mins
Servings: 16 squares
Preheat oven to 350 degrees Fahrenheit.
Place the flour in a bowl with the ginger, cinnamon, nutmeg, cloves, cornstarch and baking soda and whisk to combine.
In another bowl mix the nondairy milk with the vinegar, applesauce, oil and coconut palm syrup. Whisk to mix, then dump all of it into the flour. Mix until everything is just combined.
Spray a 9-inch cake pan with cooking spray. Pour the batter into the pan. Place in the oven and bake 30 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs sticking to it.
Let the cake cool on a rack for 15 minutes. Dust with powdered sugar if you desire. Serve either by itself or with vegan whipped cream.
Calories: 143kcal | Carbohydrates: 24.8g | Protein: 1.6g | Fat: 4g | Potassium: 27mg | Fiber: 1.8g | Sugar: 12.8g | Calcium: 20mg | Iron: 0.5mg