Dairy Free Gingerbread Cake
Indulge in the warm, spicy delight of this Dairy-Free Gingerbread Cake, a perfect treat for the holiday season or cozy gatherings. Crafted with a rich medley of molasses, coconut sugar, and fragrant spices like ginger, cinnamon, and cloves, this recipe delivers a moist and flavorful cake without any dairy. A clever combination of almond milk and apple cider vinegar creates a plant-based buttermilk that ensures the cake’s tender crumb. Quick to prepare and baked in just 35 minutes, this versatile dessert can be enjoyed as-is, dusted with powdered sugar, or topped with a dollop of dairy-free whipped cream for an extra touch of decadence. Perfect for vegans, those with dairy sensitivities, or anyone looking for a festive twist on a classic, this gingerbread cake will fill your kitchen with irresistible aromas and your table with smiles.
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Recipe Information
Ingredients
- 1 cup Unsweetened almond milk (or any dairy-free milk)
- 1 tablespoon Apple cider vinegar
- 2 cups Unbleached all-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 teaspoons Ground ginger
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.75 cup Molasses
- 0.5 cup Coconut sugar (or brown sugar)
- 0.5 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking pan and line the bottom with parchment paper for easy removal later.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for about 5 minutes to create a dairy-free buttermilk substitute.
In a large bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, cloves, and salt.
In a separate medium-sized bowl, whisk together the molasses, coconut sugar, melted coconut oil, vanilla extract, and the prepared dairy-free buttermilk until well combined.
Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be smooth and slightly thick.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the top with powdered sugar or serve with a dollop of dairy-free whipped cream or coconut yogurt. Enjoy!
Nutrition Facts
Calories |
3149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3158 mg | 137% | |
| Total Carbohydrate | 499.4 g | 182% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 299.2 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1073 mg | 83% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4294 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
