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Fluffy Vegan Gingerbread Cake with Vanilla Cream Sauce Recipe

★★★★★

4.5 from 71 reviews
  • Author: Lila
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan

Description

This Fluffy Vegan Gingerbread Cake is a moist, spiced loaf perfect for holiday gatherings or anytime you crave a cozy treat. Made without eggs or dairy, it uses aquafaba as a plant-based binder and is infused with warming spices like ginger, cinnamon, and cloves. Finished with a rich vegan Vanilla Cream Sauce and optional pomegranate seeds for a festive touch, this cake is both delicious and entirely plant-based.

Ingredients

Scale

Dry Ingredients

  • 2 cups (240g) all-purpose flour, spooned and leveled or weighed
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Heaping 1/4 teaspoon allspice
  • Heaping 1/4 teaspoon ground cloves
  • 2/3 cup packed (125g) organic brown sugar

Wet Ingredients

  • 6 tablespoons (90 mL) aquafaba (the liquid from a can of chickpeas)
  • 1/2 cup (120 mL) oat milk (or other unsweetened plant-based milk)
  • 7 tablespoons (105 mL) sunflower oil (or any neutral-flavored oil)
  • 1 teaspoon pure vanilla extract
  • 1/3 cup + 1 tablespoon (95 mL) unsulphured molasses (not blackstrap molasses)
  • 1/3 cup (80 mL) strongly brewed hot coffee

Vanilla Cream Sauce

  • 1/2 cup (60g) organic powdered sugar
  • 4 tablespoons (56g) vegan butter
  • 1/2 cup (110g) coconut cream
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch sea salt

Optional Garnish

  • Pomegranate seeds

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (176°C) and arrange the rack in the bottom third or middle of the oven. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving the excess hanging over the long sides to create a sling for easy cake removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground ginger, cinnamon, freshly grated nutmeg, allspice, cloves, and brown sugar. Ensure the baking soda is evenly dispersed for proper rise.
  3. Whip Aquafaba: Pour the aquafaba into a small bowl and whip it using a handheld electric mixer or stand mixer at medium speed for 45-60 seconds, until it becomes uniformly foamy, which helps provide structure in place of eggs.
  4. Combine Wet Ingredients (Part 1): Make a well in the center of the dry ingredients. Add the whipped aquafaba, oat milk, sunflower oil, and vanilla extract into the well.
  5. Combine Wet Ingredients (Part 2): Clean the small bowl used for whipping aquafaba, then whisk together the molasses and hot brewed coffee until well combined. Pour this mixture into the well with the other wet ingredients.
  6. Mix Batter: Using an electric mixer on slow speed, gently combine the dry and wet ingredients just until mixed. Scrape down the bowl sides with a rubber spatula as needed. Stop mixing as soon as the batter comes together; some lumps are okay and prevent overworking.
  7. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a rubber spatula. Bake in the preheated oven for 50-55 minutes, or until the cake feels firm and springs back when gently pressed, and a toothpick inserted near the edges comes out with a few moist crumbs.
  8. Cool Cake: Transfer the loaf pan to a wire rack and let cool for 10-15 minutes. Use the parchment sling to remove the cake from the pan and cool completely on the rack for at least 20 minutes before slicing.
  9. Prepare Vanilla Cream Sauce: In a small or medium saucepan over medium heat, combine the powdered sugar, vegan butter, and coconut cream. Stir occasionally until the butter has melted.
  10. Simmer Sauce: Bring the sauce to a boil and maintain a steady boil for 3 minutes, stirring frequently to prevent burning. Remove the saucepan from heat, then stir in the vanilla extract and a pinch of sea salt.
  11. Serve: Allow the vanilla cream sauce to cool slightly before drizzling generously over slices of the gingerbread cake. Garnish with pomegranate seeds if desired for a festive touch.

Notes

  • Use aquafaba (chickpea liquid) as an egg substitute to maintain vegan status and create a light texture.
  • Do not overmix the batter to keep the cake tender and fluffy.
  • Use unsulphured molasses for a rich but not overpowering molasses flavor; blackstrap molasses is too strong.
  • Allow the cake to cool fully before slicing to ensure clean cuts and the best texture.
  • Pomegranate seeds add a vibrant color and tart contrast but are optional.
  • Coconut cream is preferred for richness in the sauce; refrigerate a can of full-fat coconut milk and scoop the solid cream off the top if coconut cream is unavailable.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: vegan gingerbread cake, dairy-free dessert, eggless cake, holiday baking, plant-based cake, gingerbread loaf

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Find it online: https://plumandpan.com/fluffy-vegan-gingerbread-cake-with-vanilla-cream-sauce-recipe/