Source: https://www.cookwithmanali.com/vegan-gingerbread-cake/
- 1.5 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/4 + 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 1/4 cup oil
- 1/4 cup molasses
- 1/2 cup granulated white sugar
- 1/2 teaspoon vanilla extract
Dairy free buttercream frosting
Source: Vegan Dessert Cookbook
1 cup vegan butter, at room temperature
3 cups powdered sugar
1/2 tsp vanilla extract
- Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with non-stick spray and set aside.
- To a large bowl add all purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, baking soda and salt.Sift these ingredients together into another bowl. Set it aside.
- To a measuring jar, add 1 cup of non-dairy milk and then add 1 tablespoon apple cider vinegar to it and stir. Let it sit fir 5 minutes.
- To another large bowl, add oil and molasses and mix until combined. Then add the sugar, vanilla extract and and mix until well combined.
- Now start adding the milk-vinegar mixture (after it has rested for 5 minutes) and the flour mix in parts to the oil-molasses-sugar mixture. Add half of the milk mixture and mix until combined.
- Then add half of the flour mix and mix until combined. Add the remaining half of the milk mixture followed by the remaining flour mix.
- Mix until you have a smooth batter but remember not to over-mix.
- Transfer batter to the prepared loaf pan.
- Bake at 350 F degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Once done, transfer to a wire rack to cool completely. Once the cake has cooled down, frost and decorate as desired. (or option to eliminate frosting and dust with powdered sugar)
