Luscious Vegan Gingerbread Cake

By Jen Hoy

Updated 04/03/19

Ginger root
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  • Total: 50 mins
  • Prep: 5 mins
  • Cook: 45 mins
  • Yield: 9x13" cake (12 servings)
Nutritional Guidelines (per serving)
299 Calories
16g Fat
39g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 9x13" cake (12 servings)
Amount per serving
Calories 299
% Daily Value*
Total Fat 16g 20%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 534mg 23%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 6%
Protein 2g
Calcium 152mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for vegan gingerbread cake is rich and densely flavored with layers of spice and molasses. It’s a family favorite, and is more appropriately termed a whole foods rather than macrobiotic dessert. The cake keeps well, can be frozen, and is lovely plain or with a dessert sauce. We especially like it with Pear Ginger Compote, Walnut Cream, or Vanilla Tofu Whip.

Ingredients

  • 1 ¼ cups flour (whole wheat pastry)
  • 1 ¼ cups flour (unbleached pastry)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ginger (ground)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt (sea)
  • 3/4 cup olive oil (extra virgin)
  • 2/3 cup molasses (dark, unsulfured)
  • 2/3 cup maple syrup (dark)
  • 3/4 cup soy milk (or rice milk)
  • 1 tablespoon zest (lemon or orange)
  • Optional: 1/2 cup crystallized ginger (chopped)

Steps to Make It

  1. Preheat oven to 325 F

  2. Lightly grease a 9x13” baking dish.

  3. In a mixing bowl sift together flours, baking powder and soda, ginger, cinnamon, cloves and salt.

  4. In a separate bowl blend oil, molasses, maple syrup, soy milk and zest. Make a well in dry ingredients and add the wet mixture to them. Mix quickly but gently until smooth. Do not over mix. Stir in crystallized ginger.

  5. Pour batter into baking dish, place on the center rack of the oven, and bake 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool 20 minutes before serving.

    Copyright 2009 by Jen Hoy

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