This Vegan Apple Gingerbread Cake was so exciting to make. I had never made an “upside-down” cake before, so I was rather nervous that flipping the cake would unveil some horrible creature I made. It was much to my relief when I flipped the cake and out popped a beautifully-glazed, apple-topped Gingerbread Cake. I was wowed at my abilities. I mean, not to pat myself on the back, but this cake turned out so well! It looks beautiful, tastes even better, and really isn’t that hard to make! Astonishing I know, but it’s true! This cake is the eighth wonder of the world.
For allergy replacements, I needed to replace the butter, egg, and buttermilk. Ah! Buttermilk! Never fear, that may seem like a difficult thing to make allergy-friendly, but I’m here to help! Firstly, for the butter, I used Earth Balance Baking Sticks. For the egg replacement, I used Bob’s Red Mill Egg Replacer. And finally, for the buttermilk, you simply add 1 tablespoon of vinegar to 1 cup of non-dairy milk (I prefer Califia Farms Oat Milk) and let it sit for at least 5 minutes. If you chose soy-free butter and milk, this recipe can be soy-free as well! All the above options I gave either have soy-free options or are soy-free!
The holiday season is not over yet! You can still bake with all of those holiday flavors you enjoy! Apples, cinnamon, ginger, cloves, this recipe has it all! Both my family and I adored this cake. I’m even thinking about making it again next week! It’s a perfect dessert on these chilly nights, but also it’s savory enough to be a perfect midday snack as well!
If you like flavors like in this recipe, then you’ll love my Vegan Ginger Molasses Cookies! Also, if you like cakes like the above one, then I have a feeling you’ll like my Vegan Autumn Fig Cake. Be sure to check those out! I really hope you love this Vegan Apple Gingerbread Cake! I sure loved it!