Description
A delicious and moist vegan gingerbread cake perfect for the holidays.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup molasses
- 1 cup hot water
- 2 teaspoons apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
- In a separate bowl, combine oil, sugar, molasses, hot water, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- For a richer flavor, use dark molasses.
- You can add vegan cream cheese frosting after the cake has cooled.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg