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Fluffy Vegan Gingerbread Cake with Vanilla Cream Sauce Recipe

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4.3 from 2 reviews

This Fluffy Vegan Gingerbread Cake is a tender, moist, and flavorful holiday treat that combines a homemade gingerbread spice blend with simple, wholesome ingredients. Perfectly fluffy thanks to aquafaba and baked to golden perfection, it’s elevated by a luscious vegan vanilla cream sauce and hints of freshly brewed coffee. Ideal for festive gatherings or cozy winter afternoons, this cake promises a delicious vegan-friendly gingerbread experience.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

Gingerbread Cake

  • 2 cups (240g) all-purpose flour, spooned and leveled or weighed
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Gingerbread Spice

  • 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

Wet Ingredients

  • 6 tablespoons (90 mL) aquafaba (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 other neutral-flavored oil
  • 2/3 cup packed (125g) organic brown sugar
  • 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

For Serving

  • Vanilla Cream Sauce (see recipe below)
  • Pomegranate seeds (optional)

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and position an oven rack in the bottom third or middle. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, ensuring the excess hangs over the long sides to create an easy sling for removing the cake later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, sea salt, and the gingerbread spices (ground ginger, cinnamon, freshly grated nutmeg, allspice, and cloves) until well combined and the baking soda is evenly distributed.
  3. Whip Aquafaba: Pour aquafaba into a small bowl and using a hand or stand mixer, whip on medium speed for 45 to 60 seconds until it becomes uniformly foamy, which helps the cake achieve fluffiness without eggs.
  4. Combine Wet Ingredients Part 1: Create a well in the center of the dry ingredients. Add the whipped aquafaba, oat milk, sunflower oil, brown sugar, and vanilla extract into the well.
  5. Mix Molasses and Coffee: Rinse and wipe out the bowl used for the aquafaba. Pour in the unsulphured molasses and hot coffee, whisking these until fully combined. Then pour this mixture into the well with the other wet ingredients.
  6. Combine Wet and Dry: Using your electric mixer at low speed, gently mix the wet and dry ingredients just until combined. Scrape down the bowl sides with a rubber spatula as needed. It is important not to overmix; some lumps are fine to keep the cake tender.
  7. Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the surface. Bake for 50-55 minutes until the cake is set, springs back to the touch, and a toothpick inserted near the edges comes out with a few moist crumbs.
  8. Cool the Cake: Remove the pan to a wire rack and allow it to cool for 10-15 minutes. Then use the parchment sling to lift the cake out of 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 powdered sugar, vegan butter, and coconut cream. Stir occasionally until the butter melts. Bring to a boil and keep boiling gently for 3 minutes, stirring frequently. Remove from heat and stir in vanilla extract and a pinch of sea salt. Let the sauce cool slightly before serving.
  10. Serve: Drizzle the vanilla cream sauce over sliced cake and scatter pomegranate seeds on top if desired for a festive touch.

Notes

  • Ensure to whip the aquafaba until foamy to achieve the fluffy texture in this vegan cake.
  • Do not overmix the batter to avoid a dense, tough crumb; lumps are okay.
  • Use unsulphured molasses instead of blackstrap for a milder, sweeter flavor.
  • The coffee enhances the spice flavor but can be omitted or replaced with hot water for a milder taste.
  • Allow the cake to cool completely before slicing to maintain shape and texture.
  • Optional pomegranate seeds add a lovely pop of color and tartness when serving.
  • The Vanilla Cream Sauce can be made ahead and stored in the refrigerator, gently reheated before serving.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, American
  • Diet: Vegan

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