This Vegan Gingerbread Cake has molasses, triple ginger (fresh, dried and candied), fall spices, walnuts and chocolate chips. It comes together within minutes. Free of Dairy, egg, corn, yeast, soy. Makes 1 8.5 by 4.75 inch loaf pan or 8 inch cake pan.

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Gingerbread, spices, cookies and holidays, here we come.

This Ginger Molasses Cake has candied ginger, fresh ginger and ground ginger, more fall spices, and a deep flavor of molasses. All the flavors get stronger as the cake sits. The chia seeds are ground up with some candied ginger for a stronger infusion of the ginger flavor. You can omit a form of ginger or reduce some to taste preference. I also add walnuts and chocolate chips to this gingerbread cake. Add other nuts or seeds of choice or add dried fruit. More the merrier! This quickbread is perfect for snacking or breakfast. Love Ginger? Then you will love this vegan gingerbread cake!

Flax or Chia seed seeds are used to substitute egg and bind and hold moisture in the loaf. You can also use other egg substitutes like ener-g, applesauce/fruit puree, blended silken tofu or non dairy yogurt.

What are you planning to bake up this holiday season?

This must make Vegan Gingerbread Cake.





More Holiday Recipes from the blog.

Triple Ginger Molasses cookies

Gingerbread cake Mix in a jar. GF

Pumpkin Snickerdoodles.

Chocolate dipped sugar Cookies. GF

Print Recipe 4.78 from 9 votes Vegan Gingerbread Cake This Vegan gingerbread Cake has molasses, triple ginger (fresh, dried and candied), fall spices, walnuts and chocolate chips. it comes together within minutes. Free of Dairy, egg, corn, yeast, soy. Makes 1 8.5 by 4.75 inch loaf pan or 8 inch cake pan. Prep Time 20 mins Cook Time 35 mins Total Time 55 mins Servings: 8 Calories: 312 kcal Author: Vegan Richa Ingredients Dry 1 cup ( 120 g ) Spelt flour or use whole wheat pastry flour or other flour

1/2 cup ( 62.5 g ) unbleached white flour

1.5 teaspoon baking powder

1/4 teaspoon ( 0.25 teaspoon ) baking soda

2 Tbsp candied ginger chopped small

1 tsp cinnamon

1/2 tsp ( 0.5 tsp ) ground ginger use more if omitting fresh ginger

1/4 tsp ( 0.25 tsp ) ground cloves

2 Tbsp chopped walnuts or other nuts

2 to 3 Tbsp vegan mini chocolate chips like Enjoy life or use nuts or seeds Wet 2 Tablespoons chia seeds or flax seed meal

1 Tbsp candied ginger

3/4 cup ( 183 ml ) non dairy milk like almond or coconut

1/2 cup ( 76 g ) + 2 Tbsp coconut sugar or ground raw sugar

2 Tbsp oil

1/4 teaspoon ( 0.25 teaspoon ) fine sea salt

2 tsp vanilla extract

2 Tbsp molasses use light molasses if you like a lighter molasses flavor

1 Tbsp fresh ginger minced or grated Instructions Preheat the oven to 365 deg F / 180ºc.

In a bowl, whisk all dry ingredients except walnuts and chocolate chips, and keep aside.

Grind the chia seeds with a Tbsp of candied ginger. (optional. you can use pre-ground chia or flax seeds)

Mix chia-seed meal/flaxmeal with the non dairy milk and let sit for 2 minutes. Add the rest of the ingredients under wet, mix until the sugar is combined well.

Transfer dry to wet. Mix to just about combine. Fold in the nuts and chocolate chips.

Pour the batter into greased and floured bread pan or parchment lined pan. The batter will be a stiff batter, so even it out in the pan.

Bake for 35 to 40 mins or until a toothpick from the center comes out clean. Cool for 5 to 10 minutes, then remove the cake from the pan. Cool completely before slicing.

Store on the counter for a day or 2 and refrigerate for upto 7 days. Use a frosting of choice on the cake for decadent holiday snacking. Notes nutritional values based on one serving Nutrition Nutrition Facts Vegan Gingerbread Cake Amount Per Serving Calories 312 Calories from Fat 99 % Daily Value* Fat 11g 17% Saturated Fat 3g 19% Sodium 142mg 6% Potassium 180mg 5% Carbohydrates 50g 17% Fiber 4g 17% Sugar 28g 31% Protein 4g 8% Calcium 112mg 11% Iron 2.6mg 14% * Percent Daily Values are based on a 2000 calorie diet.

Vegan Gingerbread Cake

Allergen Information: Free of Dairy, egg, corn, soy. Can be made nut-free.

Ingredients: Makes 1 8.5 by 4.75 inch loaf pan or 8 inch cake pan.

Dry:

1 cup Spelt flour (or use whole wheat pastry flour or other flour)

1/2 cup unbleached white flour

1.5 teaspoon baking powder

1/4 teaspoon baking soda

2 Tbsp candied ginger, chopped small

1 tsp cinnamon

1/2 tsp ground ginger (use more if omitting fresh ginger)

1/4 tsp ground cloves

2 Tbsp chopped walnuts or other nuts

2 to 3 Tbsp vegan mini chocolate chips ( or use nuts or seeds)



Wet:

2 Tablespoons chia seeds or flax seed meal

1 Tbsp candied ginger

3/4 cup non dairy milk like almond or coconut

1/2 cup + 2 Tbsp coconut sugar or ground raw sugar

2 Tbsp oil

1/4 teaspoon fine sea salt

2 tsp vanilla extract

2 Tbsp molasses (use light molasses if you like a lighter molasses flavor)

1 Tbsp fresh ginger, minced or grated

Method:

Preheat the oven to 365 deg F.

In a bowl, whisk all dry ingredients except walnuts and chocolate chips, and keep aside.

Grind the chia seeds with a Tbsp of candied ginger. (optional. you can use pre-ground chia or flax seeds)

Mix chia-seed meal/flaxmeal with the non dairy milk and let sit for 2 minutes. Add the rest of the ingredients under wet, mix until the sugar is combined well.

Transfer dry to wet. Mix to just about combine. Fold in the nuts and chocolate chips.

Pour the batter into greased and floured bread pan or parchment lined pan. The batter will be a stiff batter, so even it out in the pan.

Bake for 35 to 40 mins or until a toothpick from the center comes out clean. Cool for 5 minutes, then remove the cake from the pan. Cool completely before slicing.

Store on the counter for a day or 2 and refrigerate for upto 7 days.