Soft Vegan Gingerbread Loaf Cake
This easy vegan gingerbread cake is flavorsome, festive and super soft. Add the Biscoff glaze to that and you have a tasty treat.
Servings: 12 Slices
Calories: 215kcal
Ingredients
Gingerbread cake batter:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 190 g all-purpose flour sifted
- 150 g 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
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
Biscoff glaze:
- 160 g powdered sugar
- 2 Tablespoons soy milk
- 20 g 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. Instead, 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 center 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.
Video
Notes
- If your ground spices such as, the ground ginger and ground cinnamon have been in the cupboard for a long time, the flavor may have weakened over the course of time. Check their use by date. The fresher the gingerbread spices, the more flavorsome the cakes will be.
- For a lighter, fluffier cake that isn't dense, just fold the cake batter until all of the flour pockets are just combined. Mixing too much will activate the gluten. Therefore, the cake will taste much heavier.
Nutrition
Calories: 215kcal | Carbohydrates: 40g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 328mg | Potassium: 68mg | Fiber: 1g | Sugar: 27g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg