Why does this recipe use flax seeds and warm water?

Ground flax seeds combined with warm water create a paste that acts as a vegan egg replacer, helping to bind the cake and contribute to its moist texture.

What spices give this gingerbread cake its distinctive flavor?

This cake gets its classic gingerbread flavor from a blend of ground ginger, ground cloves, and ground cinnamon, along with a touch of natural unsweetened cocoa powder.

How do I know when the gingerbread cake is fully baked?

The cake is done when it's springy to the touch in the center, or a toothpick inserted comes out clean, typically after 30-40 minutes in a preheated 350 degreesF oven.

Can I serve this gingerbread cake with a topping?

Yes, the recipe suggests pairing this gingerbread cake with a vegan pumpkin mousse for an enhanced dessert experience, adding another layer of flavor.

How should I store leftover vegan gingerbread cake?

Store the cooled gingerbread cake in an airtight container at room temperature for a few days, or refrigerate to extend its freshness. It also freezes well for longer storage.

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Gingerbread Cake
[Vegan]

GP By: Gretchen Price

Author Bio

My name is Gretchen Price, and I am a professional pastry chef of over 20... Read More

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A slice of moist vegan gingerbread cake, rich brown in color, possibly dusted with powdered sugar or served alongside a dollop of pumpkin mousse.

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Gingerbread Cake [Vegan]

Dairy Free

This gingerbread cake is moist, yummy and full of the perfect blend of autumn spices. We also recommend pairing it with this delicious pumpkin mousse (linked in the ingredients list) to top the cake. You will not be able to get enough!

Ingredients You Need for Gingerbread Cake [Vegan]

4 Tablespoons Vegan Butter
1/2 cup Light Brown sugar
2 teaspoons Ground Flax Seeds
2 tablespoons Warm Water
1 cup of Hot water
1/2 cup of Molasses
1/2 teaspoon of Baking Soda
1/2 teaspoon of Baking Powder
1/2 teaspoon Salt
1 teaspoon of Ground Ginger
1/4 teaspoon of Ground Cloves
3/4 teaspoon of Ground Cinnamon
1 1/4 cups of All Purpose Flour
1 tablespoon of Natural Unsweetened Cocoa Powder
Optional: pair with this pumpkin mousse

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How to Prepare Gingerbread Cake [Vegan]

Combine ground flax seed with hot water and whisk smooth
Let stand for at least 5 minutes to thicken to a paste
In the meantime, cream the softened vegan butter with the light brown sugar on medium -high speed until very light and fluffy, about 3-5 minutes.
Scrape bowl periodically to ensure even mixing
Sift together all the dry ingredients from the baking soda to the cocoa powder and reserve.
Add the molasses to the hot water
Add the flax paste to the creaming vegan butter and sugar mixture, and mix well.
Add 1/3 of the dry ingredients, blend well
Then add 1/2 of the molasses/water mixture slowly while mixing on low speed
Stop and scrape the bottom and sides of the bowl often
Repeat the process with another 1/3 of the dry, the remaining liquids and then the last addition of dry ingredients
Pour the batter into a greased and parchment lined 8 inch cake pan and bake immediately in preheated 350°F oven approximately 30-40 minutes or when it is springy to the touch when you gently press the center or a toothpick inserted comes out clean