Thank you, Manali!! My family and I looked all over the Internet for a recipe that sounded like it would be simple and really let the gingerbread shine without a frosting or being too wet or sticky or sweet. Yours was just perfect for us. I hope you don’t mind that I shared your RUclips video on Facebook along with the written instructions that represent the steps that we took to follow your recipe. We are so appreciative of you for sharing this with all of us. It is certainly going to be a family favorite going forward. **Gingerbread Cake Recipe, Vegan** Recipe Credit to the Chef: Cook With Manali **Ingredients:** - **Small Bowl (Wet Ingredients):** - 1 cup unsweetened soy milk (or other plant milk) - 1 tablespoon apple cider vinegar - **Large Bowl (Wet Ingredients):** - 1/4 cup canola oil - 1/4 cup blackstrap molasses - 1/2 cup granulated sugar (super fine cake baker’s sugar recommended) - 1/2 teaspoon vanilla extract - **Medium Bowl (Dry Ingredients):** - 1 1/2 cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1/8 teaspoon ground cloves - 1/4 teaspoon ground nutmeg - 1/4 teaspoon baking powder - 3/8 teaspoon baking soda (1/4 teaspoon + 1/8 teaspoon) - 1/4 teaspoon salt - **For Dusting:** - Confectioners' sugar (optional, for dusting) **Instructions:** 1. **Preheat and Prepare:** - Preheat your oven to 350°F (175°C). - Prepare a 4 x 8-inch loaf pan according to your usual method (e.g., greasing and flouring or lining with parchment paper). 2. **Combine Milk and Vinegar:** - In a small mixing bowl, combine 1 cup of unsweetened soy milk with 1 tablespoon of apple cider vinegar. Whisk well and set aside for 10 minutes to allow it to curdle slightly. 3. **Mix Other Wet Ingredients:** - In a large mixing bowl, mix together 1/4 cup of canola oil and 1/4 cup of blackstrap molasses until well combined. - Add 1/2 cup of granulated sugar and 1/2 teaspoon of vanilla extract to the molasses mixture and mix until well blended. Set aside. 4. **Mix Dry Ingredients:** - In a medium mixing bowl, sift together 1 1/2 cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/8 teaspoon of ground cloves, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of baking powder, 3/8 teaspoon of baking soda, and 1/4 teaspoon of salt. Ensure all dry ingredients are evenly combined. 5. **Combine Ingredients:** - Add half of the milk and vinegar mixture from the small bowl to the large bowl containing the molasses mixture. Stir until just combined. - Add half of the dry flour mixture from the medium bowl to the large bowl. Stir just until blended. - Add the remaining milk mixture and stir. - Add the remaining flour mixture and stir until just combined. Be careful not to overmix. 6. **Bake:** - Pour the batter into the prepared loaf pan. - Bake in the preheated oven for 40 to 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean. 7. **Cool and Serve:** - Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool mostly. - Once mostly cool, sift a little confectioners' sugar over the top of the cake for a decorative touch. - This cake is delicious served warm. Store any leftovers in an airtight container. Enjoy your delightful gingerbread cake!
Hi Maddy, thanks for trying. This recipe has always got rave reviews from readers on the blog. So I am not sure what went wrong there. Why would the molasses be bitter, are you sure it wasn't expired or something? Sweetness is a personal preference, I think this is plenty sweet for a cake to be enjoyed with coffee but you can always add more.
@@CookWithManali I only purchased the molasses the day I made the cake. I just personally didn’t get a gingerbread vibe from it. But that’s just obviously my opinion.
Thank you, Manali!!
My family and I looked all over the Internet for a recipe that sounded like it would be simple and really let the gingerbread shine without a frosting or being too wet or sticky or sweet. Yours was just perfect for us.
I hope you don’t mind that I shared your RUclips video on Facebook along with the written instructions that represent the steps that we took to follow your recipe.
We are so appreciative of you for sharing this with all of us. It is certainly going to be a family favorite going forward.
**Gingerbread Cake Recipe, Vegan**
Recipe Credit to the Chef: Cook With Manali
**Ingredients:**
- **Small Bowl (Wet Ingredients):**
- 1 cup unsweetened soy milk (or other plant milk)
- 1 tablespoon apple cider vinegar
- **Large Bowl (Wet Ingredients):**
- 1/4 cup canola oil
- 1/4 cup blackstrap molasses
- 1/2 cup granulated sugar (super fine cake baker’s sugar recommended)
- 1/2 teaspoon vanilla extract
- **Medium Bowl (Dry Ingredients):**
- 1 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 3/8 teaspoon baking soda (1/4 teaspoon + 1/8 teaspoon)
- 1/4 teaspoon salt
- **For Dusting:**
- Confectioners' sugar (optional, for dusting)
**Instructions:**
1. **Preheat and Prepare:**
- Preheat your oven to 350°F (175°C).
- Prepare a 4 x 8-inch loaf pan according to your usual method (e.g., greasing and flouring or lining with parchment paper).
2. **Combine Milk and Vinegar:**
- In a small mixing bowl, combine 1 cup of unsweetened soy milk with 1 tablespoon of apple cider vinegar. Whisk well and set aside for 10 minutes to allow it to curdle slightly.
3. **Mix Other Wet Ingredients:**
- In a large mixing bowl, mix together 1/4 cup of canola oil and 1/4 cup of blackstrap molasses until well combined.
- Add 1/2 cup of granulated sugar and 1/2 teaspoon of vanilla extract to the molasses mixture and mix until well blended. Set aside.
4. **Mix Dry Ingredients:**
- In a medium mixing bowl, sift together 1 1/2 cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/8 teaspoon of ground cloves, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of baking powder, 3/8 teaspoon of baking soda, and 1/4 teaspoon of salt. Ensure all dry ingredients are evenly combined.
5. **Combine Ingredients:**
- Add half of the milk and vinegar mixture from the small bowl to the large bowl containing the molasses mixture. Stir until just combined.
- Add half of the dry flour mixture from the medium bowl to the large bowl. Stir just until blended.
- Add the remaining milk mixture and stir.
- Add the remaining flour mixture and stir until just combined. Be careful not to overmix.
6. **Bake:**
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
7. **Cool and Serve:**
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool mostly.
- Once mostly cool, sift a little confectioners' sugar over the top of the cake for a decorative touch.
- This cake is delicious served warm. Store any leftovers in an airtight container.
Enjoy your delightful gingerbread cake!
WOW, YUM!!!
I can't wait to try this recipe.
Thank you for posting it.
I’ve made this twice know it always turns out lovely,
glad to know :)
Looks delicious and the consistency seems to be perfect ! 😍👌
Thank you.
Very nice didi
What is the substitute for molasses
I think honey or liquid sweetener
Typically, brown sugar.
What if we use dairy milk and normal vinegar to prepare buttlermilk? Will it be okay?
yes
Any substitute of molasses?
honey
Brown sugar.
Can we use brown sugar instead of molasses? Plz revert back
honey will be better
That’s usually the sub
Can't we bake a rich fruit cake with this recipe?
here's the fruit cake recipe: www.cookwithmanali.com/eggless-fruit-cake/
Made this and it wasn’t sweet at all and the molasses taste was quite strong and abit bitter.
Hi Maddy, thanks for trying. This recipe has always got rave reviews from readers on the blog. So I am not sure what went wrong there. Why would the molasses be bitter, are you sure it wasn't expired or something? Sweetness is a personal preference, I think this is plenty sweet for a cake to be enjoyed with coffee but you can always add more.
@@CookWithManali I only purchased the molasses the day I made the cake. I just personally didn’t get a gingerbread vibe from it. But that’s just obviously my opinion.
@@maddystevenson7212 of course, thanks for trying!