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–+ servings
Gingerbread Cake

Winter Wonderland Gingerbread Cake

Moist gingerbread cake layers filled with shelf stable cream cheese icing! The Chocolate trees & Gingerbread Cookies for decor are optional but really make this cake so fun & stunning!
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12

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

For the Cookies & Chocolate Garnish

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

This recipe can be made gluten free with a 1:1 Gluten Free Blend like Bob's Red Mill 
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!
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 
Tried this recipe?Let us know how it was!