I love all the recipes of winter time baking!
The flavors are just so full with rich exotic spices
And this Gingerbread Cake ticks all the boxes with shelf stable cream cheese icing to finish it off!
Super moist cake layers are perfectly spiced
With cinnamon, ginger and just the right pinch of cloves!
Of course the gingerbread tree cookies and chocolate decor is completely optional
But how else do you get a winter wonderland scene without a forest of gingerbread and chocolate trees?
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
In the video you will notice a different recipe and mix method.
Since it’s inception in 2017 I have since upgraded not only the formula for the recipe but the mix method as well!
It is now a simple one bowl mix and better than the original!
Flax meal is my egg replacer of choice here as it lend added moisture to the recipe!
Feel free to use your favorite egg replacer in stead in the amount of 2 eggs
I know many people cannot get molasses which is an essential ingredient in any gingerbread recipe
Since it’s not just a sweetener, but the deep rich robust flavor it imparts is what makes it all taste so darned good!
If you cannot get molasses you can substitute any other liquid sugar like Golden Syrup, Maple Syrup or even dark corn syrup will do.
Just remember sadly, that the taste will not be the true authentic gingerbread molasses experience.
You will notice I add a spot of cocoa powder to my gingerbread cake recipe
This is optional, if you decide to leave it out just replace with a scant tablespoon of more flour
But you should really try it! You won’t go back!
Winter Wonderland Gingerbread Cake
Ingredients
For the Cake
- 8 Tbs Vegetable Oil (120ml)
- ½ cup Light Brown Sugar (100g)
- 2 Tbs Flax Meal (16g)
- 6 Tbs Hot Water (90ml)
- ⅔ cup Hot Boiling Water (160ml)
- 1 cup Molasses (237ml)
- 1 cup Applesauce (237g)
- 3 teaspoons Baking Soda
- 2½ Tbs Ground Ginger
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- 3½ cup All Purpose Flour (440g)
- 2 Tbs Natural Cocoa Powder (16g)
For the Icing
- 1 Recipe Cream Cheese Icing
For the Cookies & Chocolate Garnish
- ½ Recipe Gingerbread Dough
- ½ lb Vegan Chocolate
Instructions
- Preheat the oven to 350°F & grease & parchment line 3-7" cake pans (you will notice in the picture I made 4 thinner layers this is optional if you have 4 7" pans over wise just make 3 layers)
- Combine the flax meal with the first measure of hot water in a small bowl & whisk to combine, let stand for 5 minutes to thicken to a paste.
- In a measuring cup combine the oil, applesauce & molasses
- In a larger mixing bowl combine the flour with the sugar, cocoa powder, spices, salt, & baking soda then whisk or sift to combine
- Add the wet ingredients to the dry ingredients in the mixing bowl all at once & whisk to a smooth batter, then add the other measure of hot boiling water whisking well to combine
- Pour the batter into your prepared pans & bake immediately in the preheated 350°F oven for approximately 20-25 minutes or when a toothpick inserted comes out with moist crumbs
- While the cakes are cooling prepare the cream cheese icing & cookie recipes
- Melt then temper the vegan chocolate (or use a no tempering chocolate) & then pipe rough scribble trees as shown in the video
Video
Notes
Feel free to use your favorite egg replacer in stead in the amount of 2 eggs I know many people cannot get molasses which is an essential ingredient in any gingerbread recipe Since it’s not just a sweetener, but the deep rich robust flavor it imparts is what makes it all taste so darned good! If you cannot get molasses you can substitute any other liquid sugar like Golden Syrup, Maple Syrup or even dark corn syrup will do. Just remember sadly, that the taste will not be the true authentic gingerbread molasses experience. You will notice I add a spot of cocoa powder to my gingerbread cake recipe
This is optional, if you decide to leave it out just replace with a scant tablespoon of more flour But you should really try it! You won’t go back! Storage Gingerbread Winter Wonderland Cake does not need to be refrigerated & will stay fresh at room temperature in a cool room loosely covered for up to 4 days Refrigerate for longer storage up to 1 week or freeze for 1 month wrapped airtight
Oh wow this looks delicious!! 🙂 I am going to give this a whirl tomorrow so will update you how I get on. I have also asked for your book to be preordered for Christmas yaaaaay! xx
awesome thankyou!!!
Hello Gretchen! I have only just got round to baking this cake and oh my goodness its bloody amazing!!!!!!!! Its so moist and melt in your mouth too. I just made a dairy free vanilla frosting (was feeling lazy!) for the filling and it complimented it so well as the actual cake was rich. I also added a touch more ginger and cinnamon but I don’t think it needed it. I would love to offer this cake to customers that I create wedding cakes for, my only worry is because its so so moist I wonder if it could be cut up like a wedding cake is rather then triangles. I have experienced vegan cake structures improving in time so maybe I will see tomorrow, what are your thoughts? Thank you so much, its made my Christmas much more sweeter 😉 Love Lucie xx
Thanks! Im so glad you loved it! Me too!!
I think it will work just fine for a wedding! Knife dipped into hot water before slicing will help it out too!
Thank you lovely!! My partner came home, enjoyed a slice and assumed it was ‘normal’ cake. He said it was very moist and so light too. I then reminded him it was vegan and was like ‘noooooo way!!’ haha. Thank you so much, going to add it to my vegan wedding cake flavour list, perfect for winter weddings as one of the tiers I think!! xxxx
Hi Gretchen,
Could I possibly adapt this recipe to fit 3 6inch cake tins? do you know of a way I can adjust the ingredient amounts?
Thanks 🙂
yes you can cut the recipe in half and then fill pans half full with batter
Thankyou! I just tried making this and my cakes sunk in the middle 🙁 didn’t open the oven during cooking or anything. Any idea why this happened?
Hmm Im sorry this happened, my first suspicion when I hear that cakes sink is that the pan was too small or the batter was overfilled? Is this possible?
Hi Gretchen,
I baked this one..but it gave a uncooked doughy like feeling even it was completely baked…like u know it was sticking to my upper palate.. texture was fluffy but d cake was doughy when are.What can be the reason..I used same ingredients in d cake..
Regards,
Mru
Hi Gretchen,
Also wanted to know if I could use honey in lace of molasses as I will be out of molasses very soon now.
Regards,
Mru
I’m so grateful for your recipes Gretchen! I’ve made your gingerbread cake twice now for Christmas for family that has allergies to egg, dairy (and nuts) and it’s come out beautifully moist, and delicious. It’s really nice to have a source for vegan recipes that don’t taste or look like cardboard. I know when I make one of your recipes that I am going to be able to bring something safe for them but also worth eating, which is not easy to come by, so thank you for all your hard work in veganizing your recipes.
Thank you for this comment! I appreciate it & you are so welcome too!