Fluffy Vegan Gingerbread Cake

Name: Fluffy Vegan Gingerbread Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 2 cups (240g) all-purpose flour, spooned and leveled or weighed (see “tips section”); 1 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; Heaping 1/4 teaspoon allspice; Heaping 1/4 teaspoon ground cloves; 6 tablespoons (90 mL) aquafaba (the liquid from a can of chickpeas); 1/2 cup (120 mL) oat milk (or other unsweetened plant-based milk); 7 tablespoons (105 mL) sunflower oil (or any neutral-flavored oil); 2/3 cup packed ((125g) organic brown sugar); 1 teaspoon pure vanilla extract; 1/3 cup + 1 tablespoon ((95 mL) unsulphured molasses (not blackstrap molasses)); 1/3 cup (80 ml) strongly brewed hot coffee; Vanilla Cream Sauce ((recipe below)); Pomegranate seeds ((optional)); 1/2 cup (60g) organic powdered sugar; 4 tablespoons (56g) vegan butter; 1/2 cup (110g) coconut cream*; 1/2 teaspoon pure vanilla extract; 1 pinch sea salt

This is the BEST vegan gingerbread cake you’ll try! It’s incredibly fluffy and tender, uses simple ingredients, and features a homemade gingerbread spice blend and vanilla cream sauce that take it over the top. A must make during the holiday season!

⏱️ 70 menit 🔪 Persiapan: 20 menit 🔥 Masak: 50 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Rainbow Plant Life

Bahan-bahan

10 porsi

2 cups (240g) all-purpose flour, spooned and leveled or weighed (see “tips section”)
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Heaping 1/4 teaspoon allspice
Heaping 1/4 teaspoon ground cloves
6 tablespoons (90 mL) aquafaba (the liquid from a can of chickpeas)
1/2 cup (120 mL) oat milk (or other unsweetened plant-based milk)
7 tablespoons (105 mL) sunflower oil (or any neutral-flavored oil)
2/3 cup packed ((125g) organic brown sugar)
1 teaspoon pure vanilla extract
1/3 cup + 1 tablespoon ((95 mL) unsulphured molasses (not blackstrap molasses))
1/3 cup (80 ml) strongly brewed hot coffee
Vanilla Cream Sauce ((recipe below))
Pomegranate seeds ((optional))
1/2 cup (60g) organic powdered sugar
4 tablespoons (56g) vegan butter
1/2 cup (110g) coconut cream*
1/2 teaspoon pure vanilla extract
1 pinch sea salt

Langkah-langkah

Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third or middle of the oven. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
In a large bowl, combine the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves. Whisk well to ensure the baking soda is evenly mixed in.
Pour the aquafaba into a small bowl. Using a handheld electric mixer or stand mixer, whip the aquafaba on medium speed for 45-60 seconds, or until uniformly foamy.
Make a well in the center of the dry ingredients. Add the whipped aquafaba, oat milk sunflower oil, brown sugar, and vanilla.
Wipe out the bowl used for the aquafaba. Pour the molasses and hot coffee into the bowl, and whisk until well combined. Pour into the well with the liquid ingredients.
Using your electric mixer on slow speed, combine the dry and wet ingredients just until combined, scraping down the sides of the bowl with a rubber spatula. Stop mixing as soon as the batter comes together - do not overmix. It’s okay if there are some lumps.
Pour the cake batter into the lined loaf pan and smooth the surface with a rubber spatula. Bake in the preheated oven for 50-55 minutes, until the cake is relatively firm and springs back when touched and a toothpick inserted into the top sides of the cake comes out with a few moist crumbs.
Transfer the pan to a wire rack and cool for 10-15 minutes. Then, using the parchment paper handles, remove the bread from the pan and cool on the rack for at least 20 minutes before slicing. When ready to serve, drizzle the Vanilla Cream Sauce on top and scatter with pomegranate seeds, if using.
Add the powdered sugar, vegan butter and coconut cream to a small or medium saucepan over medium heat. Cook, stirring occasionally, until the butter has melted.
Bring to boil and keep at a boil for 3 minutes, stirring frequently. Remove from heat and stir in the vanilla and salt.
Allow to cool for a few minutes before spooning over the cake.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori35718% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 400

Per Porsi Rp 40/porsi

🏠 Lebih hemat ~Rp 800 dari beli jadi!

📋 Rincian Harga Bahan (5% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
	2 cups	-	-
baking soda	1 teaspoon	Rp 8.000/100g	Rp 400
fine sea salt	0.25 teaspoon	-	-
ground ginger	0.5 teaspoons	-	-
ground cinnamon	1 teaspoon	-	-
freshly grated nutmeg	0.5 teaspoon	-	-
Heaping 1/4 teaspoon allspice	-	-	-
Heaping 1/4 teaspoon ground cloves	-	-	-
	6 tablespoons	-	-
	0.5 cup	-	-
	7 tablespoons	-	-
packed	0.6666666666666666 cup	-	-
pure vanilla extract	1 teaspoon	-	-
+ 1 tablespoon	0.3333333333333333 cup	-	-
	0.3333333333333333 cup	-	-
Vanilla Cream Sauce	-	-	-
Pomegranate seeds	-	-	-
	0.5 cup	-	-
	4 tablespoons	-	-
	0.5 cup	-	-
pure vanilla extract	0.5 teaspoon	-	-
pinch sea salt	1	-	-