Soft And Fluffy Cakes
You know it's the festive season when you're baking a vegan gingerbread cake and this Biscoff drizzled one is a treat you don't want to miss out on!
Try some more of my fluffy cakes such as my vegan coffee walnut cake and my vegan oreo cake.
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Ingredients For This Recipe
- Soy milk
- Apple cider vinegar - for the vegan buttermilk
- All-purpose flour
- Light brown sugar - gives the cake a soft texture
- Ground ginger - the main ingredient
- Ground cinnamon
- Allspice
- Ground nutmeg
- Baking powder
- Baking soda
- Salt
- Canola oil - this is the same as rapeseed oil
- Vanilla extract
- Maple syrup - gives it an extra hint of sweetness
- Powdered sugar
- Biscoff spread - for the glaze
How To Make Vegan Gingerbread Cake
STEP BY STEP INSTRUCTIONS
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
STEP ONE
Grease the cake tins with vegan butter.
STEP TWO
Make the vegan buttermilk.
STEP THREE
Combine the dry ingredients in a bowl.
STEP FOUR
Add in the wet ingredients.
STEP FIVE
Fold the dry into the wet to make a cake batter.
STEP SIX
Pour the mixture into the cake tins and bake.
STEP SEVEN
Let the cakes cool.
STEP EIGHT
Make the glaze. Spoon it onto the cakes.
Tips For Making Gingerbread Cake
Use Fresh Spices
If your ground spices have been in the cupboard for a long time. Check their use by date. The fresher the gingerbread spices, the more flavoursome the cake will be.
Don't over mix the batter
For a lighter, fluffier cake that isn't dense, just fold the cake batter until all of the flour pockets are gone.
Frequently Asked Questions
This is normally due to the oven being hot. Gingerbread cakes dry out too quickly. You also may have added too much flour/spices.
How To Store My Vegan Gingerbread Cake
Store this gingerbread cake at room temperature for 4 days in an airtight container.
More Cake Recipes
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Soft Vegan Gingerbread Loaf Cake
- Total Time: 30 minutes
- Yield: 2 Cakes 1x
- Diet: Vegan
Description
This easy vegan gingerbread cake is flavoursome, festive and super soft. Add the Biscoff glaze to that and you have a tasty treat.
Ingredients
Gingerbread cake batter:
- 200ml soy milk
- 1 teaspoon apple cider vinegar
- 190g all-purpose flour (sifted)
- 150g light brown sugar
- 1.5 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon allspice
- 0.5 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50ml canola oil (rapeseed)
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
Biscoff glaze:
- 160g powdered sugar
- 2 Tablespoons soy milk
- 20g biscoff spread
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm loaf cake tins with cold vegan butter. Set aside.
Make the cake:
- Mix the vinegar into the soy milk to make the vegan buttermilk. Set aside for 7-8 minutes while it curdles. Measure out the other ingredients while you wait.
- To a mixing bowl, add the flour, sugar, ground ginger, ground cinnamon, allspice, ground nutmeg, baking powder, baking soda and salt. Mix to combine.
- Pour in your curdled soy milk, canola oil, vanilla extract and maple syrup. Don’t mix the cake batter. Just gently fold the dry ingredients into the wet until all the flour pockets are gone.
- Equally, pour the gingerbread cake batter into the two cake tins and bake in the centre of the oven for 20 minutes. A skewer will come out nice and clean when it’s ready.
- Allow your two cakes to cool in their tins for 15 minutes, then transfer them over to a cooling rack to cool fully.
Make the glaze:
- Add the powdered sugar to a small bowl. Then add the soy milk. Mix them together. This creates quite a thick glaze.
- Spoon your glaze over the cooled cakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Gingerbread Cake
Nutrition
- Serving Size: 1 Slice
- Calories: 212
- Sugar: 26 g
- Sodium: 278.1 mg
- Fat: 5.1 g
- Carbohydrates: 40.1 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Keywords: vegangingercake, vegangingerbreadcake, vegancakes, veganbaking, vegantreats, festiverecipes
Catherine says
Made this at Christmas. Beautiful cake 👍
★★★★★