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This gingerbread cake with orange frosting is just too good! And it only came about because a reader requested it (so go ahead and request things!).

I don’t think I have ever encountered a gingerbread cake before but now I’m a total convert, what a delish delight of a cake this is!

I must say that I had a bit of difficulty getting the ratios right. I started off using WAY too much molasses, but didn’t know exactly how much too much it was, so gradually decreased and decreased, each time getting a cake that was more like a cookie than a cake!

And I can only conclude it was the molasses causing this, because I’ve never had this issue with cakes before!

One version of the cake was so much like two giant cookies that we could have had a good game of frisbee with them!

But eventually I hit pay dirt! And the exact right amount of molasses turned out to be 1/4 cup. So not a big amount at all, but when it comes to this ingredient in a cake, a little goes a long way.

This gingerbread cake is perfectly moist and soft, just like a cake should be! It does still get quite a crust on the sides though, and again, I must conclude this is the molasses, because it is perfect on the inside, and I decided to just go with it, because the crust is super delicious! And if the crust does remind you of a gingerbread cookie that’s okay right?

A gorgeous vegan orange frosting completes this lovely cake and I used candied orange peel for decoration.

Orange zest would also be great to throw over the top instead of candied orange peel if you prefer.

You will love this vegan gingerbread cake, it is:

Perfectly flavored

Gingerbread deliciousness

Moist

Rich

Topped with orange frosting

Keep it covered at room temperature where it will stay good for a few days or covered in the fridge where it will stay good for up to a week.

So let us know your thoughts on this vegan gingerbread cake! And if you make it, rate the recipe and let us know how it turned out! Tag us #lovingitvegan on instagram if you take any pics too!

For more vegan cake goodness, check out these recipes:

And tons more! Just type ‘cake’ into the search bar at the top and see all the gorgeous cakes we’ve made!

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clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Gingerbread Cake with Orange Frosting ★★★★★ 5 from 4 reviews Author: Loving It Vegan

Loving It Vegan Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 minutes

Yield: 10 Print Recipe Pin Recipe Description Perfectly flavored gingerbread cake with orange frosting. This gorgeous vegan cake is rich, moist and packed with gingerbread flavor! Ingredients For the Gingerbread Cake: 2 cups ( 250g ) All Purpose Flour*

( ) All Purpose Flour* 1 cup ( 200g ) Brown Sugar

( ) Brown Sugar 1 tsp Baking Soda

Baking Soda 1/2 tsp Salt

Salt 1 tsp Cinnamon

Cinnamon 1/2 tsp Nutmeg

Nutmeg 1 and 1/2 tsp Ground Ginger

and 1/2 tsp Ground Ginger 1/2 tsp Allspice

Allspice 3/4 cup (180ml) Soy Milk

(180ml) Soy Milk 1/4 cup (60ml) Unsulphured Molasses*

(60ml) Unsulphured Molasses* 1 tsp Vanilla Extract

Vanilla Extract 1/3 cup (80ml) Olive Oil (or other vegetable oil)

(80ml) Olive Oil (or other vegetable oil) 1 Tbsp Apple Cider Vinegar

Apple Cider Vinegar 1 Flax Egg For the Orange Frosting: 4 cups ( 480g ) Powdered (Confectioners) Sugar

( ) Powdered (Confectioners) Sugar 1/3 cup ( 75g ) Vegan Butter

( ) Vegan Butter 3 Tbsp Fresh Orange Juice

Fresh Orange Juice 1 Tbsp Orange Essence* Instructions Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt, cinnamon, nutmeg, ginger and allspice. Prepare your flax egg by adding 1 Tbsp ground flaxseed to a bowl and mixing with 3 Tbsp Hot Water from the kettle. Allow to sit for a minute to become gloopy. Add the soy milk, molasses, vanilla, olive oil, vinegar, and flax egg to the mixing bowl and whisk briefly with a hand whisk to combine. Spray two 7 inch cake tins with non-stick spray and place a circle of parchment paper at the base of each. Divide the batter evenly between the two cake tins and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. Transfer the cakes to a cooling rack and allow to cool completely before frosting. Prepare your frosting by adding the powdered sugar, vegan butter, orange juice and orange essence to the bowl of an electric mixer. Starting at slow speed, gradually increase speed until thick and smooth. If your frosting is too thin, add more powdered sugar, if it’s too thick, add a tiny bit more orange juice. It should be very thick but still spreadable. Frost the cakes when cooled and top with candied orange peel or orange zest (optional). Notes *Always weigh your flour for the best results. *I tried this with unsulphured blackstrap molasses and unsulphured sweet molasses, and both worked great for this. *Orange essence is also called orange flavoring *Nutritional information is for 1 slice of 10 including frosting but excluding candied orange peel. Category: Dessert, Cakes

Cuisine: Vegan Nutrition Serving Size: 1 Slice (of 10)

Calories: 510

Sugar: 70.9g

Sodium: 318mg

Fat: 13.8g

Saturated Fat: 1.9g

Carbohydrates: 93.7g

Fiber: 1.2g

Protein: 3.7g