Gingerbread Cake

This oil free vegan Gingerbread Cake is moist, soft, chewy, sticky and absolutely melt in mouth. It is made with oat flour along with fresh and dried ginger, holiday spices, filled with creamy cashew-based icing and covered lavishly with pecans. It’s a must on your Christmas dessert table.

Course Dessert

Cuisine American, European

Keyword ginger cake, gingerbread cake recipe, how to make gingerbread cake, vegan gingerbread cake

Prep Time 10

Cook Time 35

Cooling time 15

Total Time 1

Servings

Calories 353kcal

Author Gunjan

Ingredients

Dry ingredients

2 cups oat flour
1/2 cup + 4 tbsp brown sugar
1 tsp ginger powder
1/2 tsp cinnamon powder
1/4 tsp ground cloves
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet ingredients

1 cup oat milk
1/2 cup molasses
1 large ripe banana
1 tbsp chia seeds (soaked in 6 tbsp warm water)
1 tsp vanilla extract
1/2 tbsp apple cider vinegar

For icing

1 1/2 cups raw cashew nuts (soaked in warm water and drained)
3/4 cup oat milk
1/4 cup granulated white sugar
1 inch piece of root ginger
1 tsp vanilla extract

Topping

3/4 cup chopped pecans

Instructions

Preheat oven at 350-degree Fahrenheit and prepare two 8-inch round cake pans by greasing them. In a mixing bowl combine all the dry ingredients and mix well.
In a blender combine all the wet ingredients (including soaked chia seeds) and blend it smooth.
Now, fold in wet ingredients into the dry ingredients and make a soft pouring consistency batter.
Pour the batter equally at the center of the two cake pans and place them in the middle rack of the oven. Bake it for 30-35minutes or until the tester comes out clean or little crumbly. (Do not exceed 35 minutes or else the cake will start to become crisp while cooling). Once done take them out and place them on a flat surface and let them cool down completely.
In the meanwhile, combine all the icing ingredients in the blender and blend it until smooth and creamy. Take it out in a bowl and refrigerate until ready to use.
Now, invert one of the cakes on a flat surface and generously layer it with the icing. Spread it evenly especially.
Now, invert the second cake on the first layer and then cover the entire cake generously with the leftover icing.
Lastly, cover the entire cake with chopped pecans, slice and enjoy.

Notes

Make sure to bring all the ingredients to room temperature.
Make sure to cover all the cashew nuts with enough warm water so that they are soaked well and becomes soft.
You may blend the icing a day ahead and refrigerate until ready to use.
You may bake the cakes a day ahead as well and refrigerate in the cake pans with a light lid. When ready to icing just bring the cakes to room temperature by placing them on the kitchen counter. However, the cakes should be completely cooled and at room temperature before refrigerating.
This cake can be enjoyed as a pound cake. Make sure to test it at 30 minutes. If the tester comes out sticky and or crumbly take out the cake and let it cool. If you like crisper edges of the pound cake then bake it for 40 minutes. As soon as the tester comes out clean, take the cake out and let it cool completely at room temperature. As the cake cools down its edges become crispier and center soft.
This taste better when served the same day but you may refrigerate the leftovers in an air tight container for about 2 weeks.

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