Vegan Gingerbread Cake with Vegan Caramel Sauce
The warm spices of ginger, cinnamon, allspice and cloves melt together in this Vegan Gingerbread Cake. This is the perfect dessert for a cold winter night. This pairs well with some Vegan Caramel Sauce.
Servings: 8 inch pan
Ingredients
- 1½ c all-purpose flour
- 1 c granulated sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp allspice
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp baking soda
- ½ T vinegar
- ¾ c light molasses
- ⅓ c melted coconut oil or vegetable oil
- 1 c water
- powdered sugar for decorating
Instructions
- Preheat oven to 350° F and grease a 8x8 pan or decorative pan with non-dairy margarine.
- In a mixer with a paddle attachment, add the flour, sugar, ginger, cinnamon, allspice, cloves, salt and baking soda.
- Add the vinegar, molasses, oil and water and mix together on medium speed for 1-2 minutes until batter in no longer lumpy.
- Pour batter into greased pan and bake for 35-40 minutes until a toothpick insert into the middle comes out clean. Let cool and sprinkle with powdered sugar.
- Make the vegan caramel sauce using our favorite recipe from Jessica in the Kitchen at https://jessicainthekitchen.com/vegan-caramel-sauce/.