Home Winter Wonderland Gingerbread Cake [Vegan]

Winter Wonderland Gingerbread Cake [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Imagine this luscious moist winter wonderland gingerbread cake loaded up with cream cheese icing and a hot cup of vegan hot chocolate on a cold snowy winter night. This cake is a dream come true!

Winter Wonderland Gingerbread Cake [Vegan]

Calories

587

Serves

10

Ingredients

For the Gingerbread Cookie Dough:

  • 3 cups of all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 cup of vegan butter
  • 1/2 cup of packed light brown sugar
  • 2/3 cup of molasses
  • 1 tablespoon of ground flax seeds
  • 2 tablespoons of hot water
  • 1 teaspoon of vanilla extract

For the Gingerbread Cake:

  • 1 stick of vegan butter
  • 1 cup of light brown sugar
  • 1 tablespoon of ground flax seeds
  • 3 tablespoons of warm water
  • 1 cup hot water
  • 1 1/4 cup molasses
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1 and 1/2 teaspoon ground cinnamon
  • 2 and 1/2 cups of all purpose flour
  • 2 tablespoons of natural unsweetened cocoa powder

For the Vegan Cream Cheese Icing:

Preparation

For the Gingerbread Cookie Dough:

  • Combine ground flax seed with hot water and whisk smooth.
  • Let stand for at least 5 minutes to thicken to a paste.
  • Sift the flour with the baking soda and all of the spices and the salt and pepper, set aside.
  • Cream the vegan butter with the brown sugar until light and fluffy about 4-5 minutes,
  • Add the molasses to the creamed butter mixture and mix well, scrape the sides of the bowl and then add the flax paste and vanilla extract.
  • Add the sifted flour mixture while blending on low speed, mix until it is all incorporated evenly.
  • Turn out the entire dough onto a large piece of plastic wrap.
  • Wrap the dough tightly and press into a disc.
  • Refrigerate for at least 3 hours, preferably overnight before rolling.
  • Once out of the fridge you must re-roll this dough.
  • Mash it all together and knead it back together, then RE-roll on a floured work surface until it is pliable.
  • Cut your shapes, and place on a parchment lined sheet pan.
  • Preheat the oven to 350° F, you will bake for approximately 12-18 minutes or until light golden brown.

For the Cake Batter:

  • Combine ground flax seed with hot water and whisk smooth.
  • Let stand for at least 5 minutes to thicken to a paste.
  • In the meantime, cream the softened vegan butter with the light brown sugar on medium -high speed until very light and fluffy, about 3-5 minutes.
  • Scrape bowl periodically to ensure even mixing.
  • Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  • Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine.
  • Add the flax paste to the creaming vegan butter and sugar mixture, and mix well.
  • Add 1/3 of the dry ingredients, blend well.
  • Then add 1/2 of the molasses/water mixture slowly while mixing on low speed.
  • Stop and scrape the bottom and sides of the bowl often.
  • Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients.
  • Pour the batter into prepared pans and bake immediately in preheated 350° F oven approximately 25-30 minutes or when they are springy to the touch when you gently press the centers.
  • Cool the cake layers in the pan then turn out onto a cooling rack to cool the rest of the way while you prepare the cream cheese icing.

For the Cream Cheese Icing:

  • Smooth cream cheese and butter with a paddle attachment.
  • Add sifted confectioners sugar, blend on low just to combine.
  • Add extract then add optional vegan buttercream icing.
  • Mix smooth.

Nutritional Information

Per Serving: Calories: 587 | Carbs: 81g | Fat: 27g | Protein: 8g | Sodium: 393mg | Sugar: 45g

AUTHOR & RECIPE DETAILS


photo

Vegan recipes from a professional baker that will make everyone the best bakers they can be.

My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen’s Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!



Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

Let's block ads! (Why?)

http://www.onegreenplanet.org/vegan-recipe/winter-wonderland-gingerbread-cake/