Gingerbread Layer Cake (vegan)
Printed from Inclusive Kitchen — Gingerbread Layer Cake
This vegan gingerbread layer cake is a delightful twist on a classic holiday favorite. With its warm spices and rich flavor, it captures the essence of gingerbread while being entirely plant-based. The layers are moist and fluffy, thanks to the clever use of applesauce and plant-based milk, which keep the cake tender without the need for eggs or dairy. Topped with a luscious cream cheese frosting made from vegan cream cheese and powdered sugar, this cake is not only beautiful but also irresistibly delicious.
Historically, gingerbread has roots that trace back to ancient civilizations, where it was often used in religious ceremonies. The modern version we know and love today became popular in Europe during the Middle Ages, particularly in Germany, where it was shaped into intricate designs and often decorated with icing. This vegan version pays homage to those traditions while ensuring everyone can enjoy a slice, regardless of dietary preferences.
The beauty of this cake lies not just in its flavor but also in its versatility. It can be dressed up for festive occasions or enjoyed as a cozy treat on a chilly afternoon. Plus, it’s a great conversation starter—who wouldn’t want to discuss the merits of vegan cream cheese frosting? Just be prepared for the inevitable question: “Is it really vegan?” Yes, indeed! And it’s so good, you might just find yourself saying, “I can’t believe it’s not butter!”
So, whether you’re hosting a holiday gathering or simply indulging in a sweet moment at home, this vegan gingerbread layer cake is sure to impress. It’s a delightful way to celebrate the season while keeping things plant-based. Grab your mixing bowls and let’s get baking!
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup brown sugar
- 0.5 cups applesauce
- 1 cup plant-based milk
- 0.5 cups molasses
- 1 teaspoon vanilla extract
- 8 ounces vegan cream cheese
- 2 cups powdered sugar
- 0.5 cups plant-based butter
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release after baking.
- In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of ground ginger, 1 tablespoon of ground cinnamon, 0.5 teaspoon of ground nutmeg, and 0.5 teaspoon of salt. This blend of spices will give your cake that classic gingerbread flavor.
- In another bowl, mix 1 cup of brown sugar, 0.5 cups of applesauce, 1 cup of plant-based milk, 0.5 cups of molasses, and 1 teaspoon of vanilla extract. Stir until well combined; the mixture should be smooth and slightly thick.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser cake.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be springy to the touch.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat together 8 ounces of vegan cream cheese and 0.5 cups of plant-based butter until creamy.
- Gradually add 2 cups of powdered sugar to the cream cheese mixture, beating until smooth and fluffy. Adjust the sweetness to your liking.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then carefully place the second layer on top.
- Frost the top and sides of the cake with the remaining cream cheese frosting. Use a spatula to create a smooth finish or add decorative swirls.
- For an extra festive touch, consider garnishing with crushed gingerbread cookies or a sprinkle of cinnamon. This adds both flavor and visual appeal.
- Slice the cake into generous pieces and serve. Enjoy the warm spices and creamy frosting that make this cake a true holiday delight!
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Just be prepared for the cake to disappear quickly!
Nutrition (per serving)
- Calories: 350
- Carbs g: 50
- Protein g: 3
- Fat g: 15
- Sugar g: 25
