Vegan Gingerbread Cake

• 1 cup (240 ml) all-purpose flour or a 1:1 gluten-free flour blend
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ⅓ cup (240 ml) granulated cane sugar
• ½ cup (240 ml) almond milk
• 2 tablespoon (15 ml) coconut oil, melted and cooled
• ¼ cup (240 ml) applesauce
• 2 tablespoon (15 ml) molasses
• 1 teaspoon vanilla extract

Ingredients for 4 servings (455 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar in the large bowl.

2. 2

   Whisk together the almond milk, coconut oil, applesauce, molasses, and vanilla in the medium bowl.

3. 3

   Mix the wet with the dry ingredients successively.

4. 4

   Grease the baking pan and fill it with the batter.

5. 5

   Bake for 12 minutes at 190 °C (375 °F) or until it tests clean when a skewer is inserted into the center.

   Oven
6. 6

   Cool and unmold the cake.