Are you a ginger fanatic? Then you have to try baking this deliciously moist Vegan Gingerbread Cake with Triple Ginger. Why Triple Ginger? Because we have chosen to add ginger in 3 ways, 3 times in this recipe and it just works with every addition. Great on a winter afternoon with a hot cup of tea, I think you’re really going to enjoy this one!
To make Vegan Gingerbread Cake with Triple Ginger, you will need the following ingredients:
Preheat the oven to 365 ºF.
In a mixing bowl, combine spelt flour, white flour, baking powder, baking soda, candied ginger, cinnamon, ground ginger and ground cloves. Set aside.
In a separate bowl, stir flaxseed meal/chia meal with the non dairy milk of your choice and set aside for 2 minutes to set.
Add sugar, oil, sea salt, vanilla extract, molasses and fresh ginger and mix until the sugar has well dissolved.
Combine the bowl of wet and dry ingredients until just combined.
Fold in the nuts and chocolate chips. Transfer batter to a greased baking pan or lined with parchment paper.
Bake in preheated oven for 35-40 minutes until a wooden toothpick or a cake tester inserted into the center comes out clean.
Cool in the baking pan for 5-10 minutes before removing to cool completely.
Once cooled, slice and serve!
This Vegan Gingerbread Cake with Triple Ginger is a great snack cake to have around the house for that quick and easy slice when you’re feeling peck-ish. Do you love this recipe? Let us know and tag #cookmerecipes online once you’ve tried it!
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