Imagine a dessert that combines the rich, decadent flavor of chocolate with the warm, spicy notes of traditional gingerbread - all without a single animal product! This Vegan Chocolate Gingerbread Cake is about to become your new obsession, transforming your kitchen into a heavenly bakery that will have everyone begging for seconds. Whether you're a committed vegan, a curious foodie, or simply someone who loves mind-blowing desserts, this recipe is guaranteed to make your taste buds dance with joy!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 cup almond milk
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup coconut oil, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with a little coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon. Whisk these dry ingredients together until they are well combined and there are no lumps.
- In another bowl, mix together the almond milk, brown sugar, molasses, and melted coconut oil. Stir until the sugar is dissolved and the mixture is smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Once the batter is mixed, pour it into the prepared cake pan. Use a spatula to spread it evenly.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to avoid overcooking.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- While the cake is cooling, you can prepare a simple vegan frosting or serve it plain with a dusting of powdered sugar or a drizzle of melted dark chocolate.
- Once the cake is completely cool, slice it into 8 servings. Enjoy your delicious Vegan Chocolate Gingerbread Cake!
Tips
- Ingredient Temperature Matters: Ensure your almond milk and melted coconut oil are at room temperature for the best mixing consistency.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfect!
- Cooling is Crucial: Let the cake cool completely before frosting or serving to ensure the best texture and flavor development.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Frosting Options: Try a vegan cream cheese frosting or a simple chocolate ganache for an extra luxurious touch.
- Spice It Up: Feel free to adjust the ginger and cinnamon to your taste preferences - more spice means more flavor!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
