Vegan Gingerbread Cake

I did a trial run of vegan baking a few weeks ago. The resulting muffins tasted delicious! But they were really gummy so that consistency wasn’t working for me.

Quite a few of my friends are vegan, and I like it when they visit, so I want to make sure that they have enough to nom on while they’re at my apartment. My annual Friendsgiving cycle was coming up, and I wanted to have a few recipes under my belt for that. I decided to take my usual gingerbread recipe and make some substitutions to make it vegan.

This recipe turned out a whooooole lot better than the last one. Gone was the gummy consistency! This one really had the consistency of a cake with real eggs. It was amazing. (But I did totally forget to add molasses to this batch, doh! The taste would be a little richer and the cake itself would be a deeper brown.)

I took these to a friend’s celebration and also had some available at mine, and they went over super well!


Vegan Gingerbread Muffins

  • 2 cups flour
  • 1 1/2 cups sugar
  • 1/2 cup vegan butter (I used Earth Balance)
  • 1 Tablespoon ground ginger
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegan buttermilk (I used Almond Breeze Original + 1 tsp of white vinegar)
  • 1 flax egg*
  • 3 Tablespoons molasses
  • 2 Tablespoons boiling water
  • 1 teaspoon baking soda

Preheat your oven to 325 degrees Fahrenheit.

Soften the vegan butter by either letting it sit out on your counter-top for a half hour or so, or microwave for a few seconds at a time. This was the first time that I ever tried softening vegan butter, so I accidentally nuked it a bit too long (it was completely liquid). You want a nice, softened butter, not a liquid. Whoops!

Mix the flour, sugar, ginger, cinnamon, and salt together in a medium sized bowl. I usually use a fork for this. I have a Kitchen-Aid stand mixer but this isn’t the cake for that. Slowly mix in the softened butter. You’ll want to make it crumbly. Use the fork you’re stirring with to separate the bigger clumps.

First time trying to soften vegan butter, and since I accidentally melted it instead, it wasn’t as clumpy as I’d have liked it to be.

Take out and reserve 1/4 cup of the crumbles to put on the top of the cake. You don’t want to pack it in like you do baking soda, you can just scoop it out.

Next, add the buttermilk, flax egg* and molasses to the mixing bowl. Put the baking soda into a small cup or dish, and then add the boiling water. Stir slightly to mix, then quickly fold into the rest of the batter.

Pour batter evenly into a greased 8″ x 12″ cake pan or lined muffin tins until about 3/4 full. Top with the crumbly bits that you reserved earlier.

Bake at 325 degrees Fahrenheit for 50-55 minutes for an 8″ x 12″ cake pan, or 40 minutes for a pan of 12 cupcakes. Enjoy!

*This time for my flax egg, I used 1 Tablespoon of water and 1 teaspoon of water. I mixed them together with a fork, and then let is set for 2 minutes. The last time I tried making a flax egg, I let it sit for 5 minutes (since that’s what the internet told me to do).

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