gingerbread cake

I love gingerbread. Like seriously love it. It’s one of those flavors I can keep eating and eating….and eating. I’m used to having gingerbread as a hard snappy cookie but eating it as a soft moist cake takes it to a whole new level. This recipe in either cupcake or cake form is one of my biggest request at work.

This recipe has been evolving for quite some time now. It started off as a pumpkin cake recipe (Its been so long, I don’t remember the original recipe link) and once molasses was added, it was a whole other ballgame. I’ve tried adding more ginger, but I feel that it starts taking away from all the other flavors, but that is totally your call to play with the spices to get it perfect for you.

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I love gingerbread. Like seriously love it. It’s one of those flavors I can keep eating and eating….and eating. I’m used to having gingerbread as a hard snappy cookie but eating it as a soft moist cake takes it to a whole new level. This recipe in either cupcake or cake form is one of my biggest request at work.

This recipe has been evolving for quite some time now. It started off as a pumpkin cake recipe (Its been so long, I don’t remember the original recipe link) and once molasses was added, it was a whole other ballgame. I’ve tried adding more ginger, but I feel that it starts taking away from all the other flavors, but that is totally your call to play with the spices to get it perfect for you

My vegan cream cheese frosting is the perfect compliment to this spicy cake and I love to crumble Speculoo cookies on top! But I have one rant – the grocery store was out of Libby’s pumpkin for the holidays and I tried two alternative brands. Never again! This is one of those items that I will have devoted brand loyalty to because it makes a huge difference. Libby just makes a better cake, end rant. This recipe will take you all through the holidays from the first leaf turning red to the last snowfall – full of warm comforting flavors.

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5 from 1 vote

Gingerbread Cake

A moist vegan gingerbread cake full of wonderful fall flavors. Top with vegan cream cheese frosting! Makes 3 six inches layers or 2 eight inch layers.
Servings: 24 Cupcakes

Ingredients

  • 250 g (2 cups) All Purpose Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • tsp. Cinnamon
  • 2 tsp. Pumpkin Pie Spice
  • ½ cup Warm Water
  • 4 Tbsp. Bob Mill's Egg Replacer*
  • 224 g (1 cup) Canola Oil Or other flavorless cooking oil
  • 2 Tbsp. Molasses
  • tsp. Vanilla
  • 200 g (1 cup) Brown Sugar
  • 100 g (½ cup) Granulated Sugar
  • 15 oz (1 can) Libby's Canned Pumpkin not pumpkin pie mix

Instructions

  • Preheat oven to 350 and grease (I use baker’s joy) two 8in cake pans (or three 6in pans or cupcake tins).
  • Combine all dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice) into a medium mixing bowl and whisk well then set aside.
  • In another medium mixing bowl, combine warm water and egg replacer and whisk until there are no clumps. Then add the rest of the ingredients and whisk very well. It takes a minute or two of continuous whisking to get all the lumps out and ingredients combined
  • Combine the wet and dry ingredients and whisk until combined and there are no lumps in the batter and pour evenly into your pans. Bake 8in cakes for 30-40 minutes, or until a toothpick comes out clean, and cupcakes for 18-20 minutes.
  • I like to let my cakes cool mostly in the pan, so I usually wait 30 minutes before removing them from the pan. Wait until cool to frost, decorate and eat!
     
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Notes

 * Can substitute an equal amount of finely ground flax meal for the Bob Mill’s Egg Replacer. 

happy baking!

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