Vegan Ginger Cake
Learn how to make a moist, flavorful vegan ginger cake with this easy recipe. Perfect for any occasion and completely dairy-free.
Ingredients
- 1 cup plant-based milk e.g., almond, oat, or soy milk
- 1/2 cup maple syrup or molasses molasses for deeper flavor
- 1/2 cup plant-based butter or coconut oil melted
- 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water
- 2 cups all-purpose flour or whole wheat flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Coat a 9-inch cake pan with a thin layer of butter or non-stick spray, then carefully line the base with parchment paper, ensuring a flawless release after baking.
- Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, stirring well to create a flax egg. Allow it to rest for 5 minutes, giving it time to thicken and reach the perfect consistency.
- In a large bowl, combine the plant-based milk, maple syrup (or molasses), melted plant-based butter (or coconut oil), and the flax egg, whisking until the mixture is smooth and well blended.
- In another bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking powder, baking soda, and salt.
- Slowly sift the dry ingredients into the wet mixture, stirring gently to combine without overmixing.
- Stir until just combined—don’t overmix.
- Transfer the batter to your prepared cake pan. Smooth the top.
- Bake for 30-40 minutes, or until a toothpick inserted into the center emerges clean.
- Cooling: Let the cake rest in the pan for 10 minutes, then carefully move it to a wire rack to cool down completely..
- Serve and enjoy!
Notes
- Flax Egg: To make a flax egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for about 5 minutes until it thickens.
- Substitute: You can substitute the molasses with maple syrup or brown sugar, but molasses gives the cake a richer flavor.
- Add-ins: For extra flavor, add chopped crystallized ginger to the batter before baking.
- Store the cake in an airtight container at room temperature, where it will stay fresh for up to 5 days. For extended storage, wrap each slice securely and freeze for up to 3 months, ensuring a ready-to-enjoy treat whenever you crave it!