Vegan Gingerbread Cake
What can be a more delicious breakfast for the holidays than this delicious Vegan Gingerbread Cake made with whole wheat flour? It makes a perfect dessert or snack as well. Vegan, soy-free and nut-free recipe.
Servings: 16 squares
Calories: 143kcal
Ingredients
- 2 cups whole wheat pastry flour (sub with unbleached all purpose, or half and half of all purpose and regular whole wheat)
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves (optional)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 ⅓ cup nondairy milk (I used almond but soy, hemp, rice all work here)
- 1 teaspoon apple cider vinegar
- ½ cup applesauce
- ¼ cup avocado oil or any neutral oil
- 1 cup coconut palm syrup (equal parts of maple syrup, sugar or molasses are all fine substitutes)
Instructions
- 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.
Nutrition
Calories: 143kcal | Carbohydrates: 24.8g | Protein: 1.6g | Fat: 4g | Potassium: 27mg | Fiber: 1.8g | Sugar: 12.8g | Calcium: 20mg | Iron: 0.5mg