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vegan ginger cake slice dusted with powdered sugar on black plate
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5 from 4 votes

Vegan Ginger Cake

This vegan ginger cake is moist, not too sweet, and bursting with warm spices! With fresh ginger and cinnamon it is the perfect holiday cake, or anytime snack. Serve with tea or coffee and enjoy!
Prep Time15 minutes
Cook Time35 minutes
Cool10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8
Calories: 238kcal
Author: Alison Corey

Ingredients

  • ½ cup muscavado sugar or brown sugar
  • 6 tablespoon unsweetened applesauce
  • ¼ cup maple syrup
  • ¼ cup dark molasses
  • 7 tablespoon unsweetened almond milk
  • 1 banana mashed
  • 1 ½ cups wholewheat flour
  • ½ cup quinoa flour
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 ½ teaspoon baking powder
  • 2 tablespoon fresh ginger minced

Instructions

  • Preheat the oven to 325 F. Cut out a round circle of parchment paper and place on the bottom of an 8 inch cake pan. Optional: Lightly grease the sides of the cake pan with coconut oil. In a medium mixing bowl combine muscavado sugar, applesauce, maple syrup, molasses, and almond milk. Whisk together to combine. Add mashed banana and whisk again.
  • Sift together whole wheat flour, salt, baking powder, and spices in a large mixing bowl.
  • Make a well in the center of the flour. Pour in wet ingredients. With a hand mixer, beat until well combined. Fold in the fresh minced ginger.
  • Pour the batter into the prepared cake pan. Bake for 35 minutes at 325 F or until firm to the touch, and a toothpick comes out clean.
  • Allow to cool in the pan for 10 minutes, then turn over, remove parchment paper from the bottom, and allow to cool completely on a wire rack. When ready to serve dust with powdered sugar. Cut into slices and enjoy!

Video

Notes

Tips for Making Vegan Ginger Cake
  • Don't skip sifting the dry ingredients. This helps to evenly distribute the flours, spices, and baking powder and results in a more even bake, and flavor distribution.
  • Once you add the batter to your cake pan, lift it and drop it a few times on your countertop. This will help evenly distribute the batter so that it bakes up at the same height.
  • Make sure the oven is preheated before you add your cake.
  • Check the cake at the 25-30 minute mark. You don't want to overbake your cake. It should be golden brown on the top (which is a bit tricky to see since the cake is already brown), and a toothpick when inserted comes out clean.
  •  
  • Wrap in saran wrap and aluminum foil, and keep at room temperature. The cake will be good for 3-5 days.

Nutrition

Calories: 238kcal | Carbohydrates: 55g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 193mg | Potassium: 352mg | Fiber: 4g | Sugar: 30g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 2mg