Published on October 31st, 2012 | by Andrea Bertoli7
Vegan Gingerbread Cake for Holidays that are Naughty and Nice
I am loving this vegan gingerbread cake!
For years I made an old Joy of Cooking recipe, but last year I made the effort to veganize the recipe and you will be so glad I did! Instead of eggs this recipe uses pumpkin puree and agave, and instead of white flour I threw in some whole wheat, and added wholesome coconut oil and and lots of spice. Oh yes, and lots of frosting! I made two batches already, one with Ginger-Chocolate Ganache (a little big naughty) and another with a Molasses Spice Frosting (a little bit nice). My work friends were the official taste-testers, all of whom gave it rave reviews and devoured both batches!
Vegan Gingerbread Cake
1 tbsp ground flaxseeds + 1 tbsp water
½ cup pumpkin puree
½ cup molasses
½ cup coffee or tea
1/3 cup coconut oil
½ cup sucanat or brown sugar
2 Tablespoons agave nectar
1 cup whole wheat pastry flour
1½ cups unbleached all-purpose flour
2 teaspoons baking soda
2-3 teaspoons cinnamon
1-2 Tablespoons ground ginger (you decide the spiciness!)
½ teaspoon sea salt
- Preaheat the oven to 350º, and prepare an 8 x 8 pan with parchment paper and/or oil.
- In a small bowl, whisk the ground flaxseeds with the water and set aside.
- Mix in the pumpkin, coffee, molasses, oil, and sucanat and combine until smooth/
- In a larger bowl sift together the flours, baking soda, spices, and sea salt. Stir the dry ingredients into the liquid ingredients. Stir gently but firmly, ensuring all dry mixture is incorporated smoothly. Pour into your prepared pan.
- Bake for 25-30 minutes, checking with a toothpick at 25 minutes. Cool on racks before frosting.
Ginger Chocolate Ganache Frosting
1/4 cup coconut milk
1/2 cup chopped semi-sweet chocolate
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 cup cacao nibs
- Heat the coconut milk in a saucepan until warm, then add the chocolate, stirring constantly until melted. Stir in the cinnamon; the ganache should be smooth and creamy. Let cool for 10 minutes before drizzling onto the cake. Toss the ground ginger with the cacao nibs and sprinkle onto the top of the frosting.
Molasses Spice Frosting (pictured above)
1/4 cup earth balance, at room temperature
1-2 Tablespoons coconut milk or soymilk
1 Tablespoons molasses
2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 cup ground toasted pecans
- Whip the earth balance, coconut milk and molasses until fluffy. Add the spices and powdered sugar in increments, whipping until well blended. Spread onto cooled gingerbread, and sprinkle with toasted nuts and more cinnamon.