Gingerbread Cake Recipe
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Cook time: 
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Serves: 1 - 8" Layer
 
The recipe below makes 1- thick 8" layer
Ingredients
  • Vegan Butter 4 Tablespoons (56g)
  • Light Brown sugar ½ cup (105g)
  • Ground Flax Seeds 2 teaspoons
  • Warm Water 2 Tablespoons (30ml)
  • Hot water 1 cup (237ml) *approximately 140° F
  • Molasses½ cup (118ml)
  • Baking Soda ½ teaspoon
  • Baking Powder ½ teaspoon
  • Salt ½ teaspoon (3g)
  • Ground Ginger 1 teaspoons
  • Ground Cloves ¼ teaspoon
  • Ground Cinnamon ¾ teaspoon
  • All Purpose Flour 1¼ cups (156g)
  • Natural Unsweetened Cocoa Powder 1 Tablespoon (6g)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes to thicken to a paste
  3. In the meantime, cream the softened vegan butter with the light brown sugar on medium -high speed until very light and fluffy, about 3-5 minutes.
  4. Scrape bowl periodically to ensure even mixing
  5. Sift together all the dry ingredients from the baking soda to the cocoa powder and reserve.
  6. Add the molasses to the hot water
  7. Add the flax paste to the creaming vegan butter and sugar mixture, and mix well.
  8. Add ⅓ of the dry ingredients, blend well
  9. Then add ½ of the molasses/water mixture slowly while mixing on low speed
  10. Stop and scrape the bottom and sides of the bowl often
  11. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
  12. Pour the batter into a greased and parchment lined 8" cake pan and bake immediately in preheated 350° F oven approximately 30-40 minutes or when it is springy to the touch when you gently press the center or a toothpick inserted comes out clean
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/pumpkin-mousse-cake/