Filled with warm, cozy spices, this gingerbread cake brings all the festive aromas straight into your home. I made this easy, moist, and tender bake using @zulkasugar ’s pure cane sugar—organic, non-GMO, bone-char free, and 100% vegan. Their less-processed sugars have a natural hint of molasses that complements the rich molasses flavor in this gingerbread cake perfectly. A match made for holiday baking.
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 3/4 cup Zulka Pure Cane Sugar (150g)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- ½ tsp salt
Wet Ingredients
- 1 cup dairy-free milk
- 1/4 cup molasses + 1/4 cup hot water
- ½ cup neutral oil
- 2 tsp vanilla extract or vanilla bean paste
Vegan Vanilla Frosting Ingredients
- 1 1/2 cups Zulka Powdered Pure Cane Sugar (195g)
- 170g vegan butter
- 1 tsp vanilla bean paste or vanilla extract
- a pinch of salt
Directions
- Start by mixing the molasses with boiling water and whisking until combined.
- In a large mixing bowl, combine all of the dry and wet ingredients, including the molasses mixture from the step above.
- Transfer the batter to a parchment-lined, greased baking dish (I used a 6×11 inch one).
- Bake at 350°F/175°C for 35-40 minutes, until a toothpick comes out clean. You may have to bake for more or less time depending on the size of baking dish you use.
- While the cake is cooling, create the frosting. Use a stand mixer to beat the butter for about a minute. Then add the vanilla and salt, and slowly start adding the powdered sugar until everything is well incorporated and you get a fluffy frosting.
- Make sure the cake has fully cooled before frosting, then add the frosting to the cake. I topped mine with homemade mini gingerbread men.
- Slice and enjoy! You will get about 8 slices of cake.
