Gingerbread Cake
This old fashioned Vegan Gingerbread cake is perfect for the holiday season. It's moist, fluffy, and warmly seasoned with gingerbread spice. Easy to make, whole grain, and oil-free!
Servings: 9
Calories: 174.3kcal
Ingredients
Flax Egg
- 1 tablespoon ground flax seed
- 3 tablespoons hot water
Dry Ingredients
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
Wet Ingredients
- ½ cup organic brown sugar or coconut sugar
- ⅔ cup hot water
- ½ cup molasses
- ½ cup unsweetened applesauce
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350° F.
- Make flax egg by mixing together the ground flax seed with 3 tablespoons hot water. Set aside.
- In a medium bowl, whisk together the dry ingredients until they are well combined.
- In a small bowl, mix together the wet ingredients, including the flax egg.
- Pour the wet ingredients into the dry ingredients, and stir until combined.
- Pour the batter into a 9” x 9” square baking pan lined with parchment paper, or a silicone baking pan.
- Bake for 30 to 35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
- If desired, dust the top of the cake with organic powdered sugar.
Notes
Although I have not yet tested this cake with gluten free flour, I have found a 1 to 1 gluten free flour blend works well as a substitution in other recipes.
Nutrition
Calories: 174.3kcal | Carbohydrates: 42.3g | Protein: 2.3g | Fat: 0.7g | Sodium: 281.5mg | Potassium: 391.3mg | Fiber: 3.2g | Sugar: 22.4g | Vitamin A: 0.19IU | Vitamin C: 2.89mg | Calcium: 52.77mg | Iron: 2.21mg