This Vegan Gingerbread Cake is the ultimate vegan Christmas sweet treat! It’s moist, fluffy, sticky, festive, and absolutely delicious.
It’s CHRISTMAS! One of my favourite times of the year. I’ve been listening to christmas music for a good month now.. I absolutely love getting in the festive mood. Decorating the house, eating mince pies, drinking mulled wine, picking the tree, christmas gift shopping, and of course, making ALL the christmas food. Especially this Vegan Gingerbread Cake.
This would be an amazing DIY gift for your friends and family this Christmas. I’m a huge fan of homemade gifts at Christmas, they’re cheap, cute, pretty, and thoughtful. A few squares of this Gingerbread Cake packaged up would be a great addition to a little hamper full of vegan goodies.
I wanted to ensure this recipe had no funny, obscure ingredients. Who can be bothered faffing around trying to find some weird type of flour or vegan egg replacement at christmas?! This is an easy, simple, fuss-free bake that everybody can get involved with.
This Vegan Gingerbread Cake is sure to get you in the festive mood. Your whole kitchen will have the most gorgeous scent. Think ginger, cinnamon, nutmeg and cloves. Dreamy! Enjoy a slice with a cup of tea with your loved ones this christmas.
If you make this Vegan Gingerbread Cake this Christmas, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I absolutely love to see them!
- 1 3/4 cups plain flour
- 2/3 cup golden caster sugar
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp mixed spice
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch salt
- 1/2 cup odourless coconut oil
- 1/4 cup vegan butter/margarine (or just use more coconut oil)
- 3 tbsp black treacle
- 1 cup water or soy milk
For the Lemon Icing
- 1/2 cup icing sugar
- the juice of 1/2 a lemon
- Preheat your oven to 165°C. Line and grease a 8×8″ square tin.
- Melt the coconut oil, vegan butter, treacle and sugar in a saucepan over a low-medium heat, whisking constantly.
- Sieve the flour, spices, baking powder and baking soda into a large bowl and whisk together.
- Add in the treacle mixture and the soy milk then whisk until thoroughly combined.
- Pour into the lined tin and bake in the centre of the oven for 40-43 minutes, or until a skewer comes out clean. Leave to cool for an hour before removing from the tin.
- To make the icing, simply mix together the icing sugar and the lemon juice until smooth. Drizzle over the ginger cake and let it set. Enjoy! Store in an airtight container.