Dessert

Vegan Gingerbread Cake

Serves 4 · 40 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

1 cup (240 ml) all-purpose flour or a 1:1 gluten-free flour blend
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅓ cup (240 ml) granulated cane sugar
½ cup (240 ml) almond milk
2 tablespoon (15 ml) coconut oil, melted and cooled
¼ cup (240 ml) applesauce
2 tablespoon (15 ml) molasses
1 teaspoon vanilla extract

Method

Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar in the large bowl.
Whisk together the almond milk, coconut oil, applesauce, molasses, and vanilla in the medium bowl.
Mix the wet with the dry ingredients successively.
Grease the baking pan and fill it with the batter.
Bake for 12 minutes at 190 °C (375 °F) or until it tests clean when a skewer is inserted into the center.
Cool and unmold the cake.