The spices in this cake instantly remind me of curling up with a good book and a cup of tea on a crisp fall afternoon. While gingerbread in cookie form is a traditional holiday treat, I always opt for this moist, fluffy gingerbread cake instead. It has all the spices and flavor you expect from gingerbread, and it’s irresistible with a drizzle of caramel sauce and a dollop of coconut whipped cream.
This recipe comes from my first cookbook, Liv B’s Vegan on a budget! Click the link below to grab a copy!
Warm molasses and ginger cake, with a old-fashioned hot caramel sauce poured overtop; the perfect holiday dessert.
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground allspice
1/3 cup (75 mL) vegetable shortening
1/2 cup (125 mL) organic cane sugar
1 cup (250 mL) light (fancy) molasses
1/4 cup (60 mL) unsweetened applesauce
1 cup (250 mL) hot orange pekoe tea
Coconut whipped cream (optional)
3 tbsp (45 mL) cornstarch
2 tbsp (30 mL) water
1 1/2 cups (375 mL) boiling water
1/4 cup (60 mL) lightly packed brown sugar
1/4 cup (60 mL) organic cane sugar
2 tbsp (30 mL) light (fancy) molasses
1/8 tsp (0.5 mL) ground nutmeg
2 tsp (10 mL) vanilla extract
1 1/2 tbsp (22 mL) vegan butter
1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) square metal baking pan.
2. Whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon and allspice in a medium bowl.
3. Cream together the shortening and sugar in a large bowl, until well combined. Add the molasses and applesauce; stir to combine. Add the hot tea; stir to combine. Add the flour mixture; stir to combine.
4. Pour the batter into the prepared baking pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
5. Remove from the oven and let cool in the pan on a wire rack for 10 minutes before slicing.
6. Meanwhile, Make the caramel sauce: Whisk together the cornstarch and 2 tbsp (30 mL) water in a small pot, until smooth.
7. Add the boiling water, brown sugar, cane sugar, molasses, nutmeg, vanilla and vegan butter; stir to combine.
8. Bring to a simmer over medium heat and cook, stirring, for about 5 minutes, until the sauce thickens. Use immediately or store in an airtight container in the fridge for up to 4 days.
Store the cooled gingerbread cake in an airtight container, separate from the caramel sauce, at room temperature for up to 2 days or in the fridge up to 4 days. When ready to serve, reheat individual pieces in the microwave on Medium until warm. To reheat the caramel sauce, place in a microwave-safe bowl and microwave pausing to stir occasionally, until hot. The sauce will appear very thick before heating but, once hot, it will thin out. Drizzle the sauce over the cake just before serving.
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