Description
A simple and flavorful vegan gingerbread cake bursting with spices, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup molasses
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, mix together the flour, brown sugar, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In another bowl, combine the molasses, almond milk, and vegetable oil. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg