Gluten-Free Vegan Gingerbread Snack Cake

This Gluten-Free Vegan Gingerbread Snack Cake is fragrantly spiced, perfectly moist and easy to make. It comes together in one bowl and is refined sugar free too.

Course Dessert

Cuisine American

Keyword gluten-free gingerbread cake, gluten-free vegan snack cake, vegan gingerbread cake

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 158kcal

Author Rhian Williams

Ingredients

60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
1 tablespoon (1 tablespoon) apple cider vinegar * (ensure gluten-free if necessary)
12 tablespoons (12 tablespoons) date syrup (or sub maple syrup, or any other sweetener)
1 teaspoon (1 teaspoon) vanilla extract
Pinch (Pinch) salt
3 tablespoons (3 tablespoons) fresh grated ginger **
150 g (1 ¼ cup) ground almonds (almond meal) ***
150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
¼ teaspoon (¼ teaspoon) bicarbonate of soda (baking soda)
2 teaspoons (2 teaspoons) mixed spice (or a mixture of nutmeg, cloves and cinnamon)

Instructions

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil).
Once melted, add the almond milk to the same bowl along with the vinegar, date syrup, vanilla, salt, ginger and ground almonds.
Sift in the flour, baking powder, bicarbonate of soda and mixed spice.
Transfer the mixture into a square baking tin lined with baking paper (I used a 23cm/9inch square baking tin).
Bake in the oven for 15-20 minutes until risen and golden brown and an inserted skewer comes out clean.
Leave to cool before slicing.
Keeps covered in the fridge for up to a few days.

Notes

*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the cake fluffy. If you can’t get hold of vinegar, replace it with 2 tablespoons of lemon juice.

**Freshly grated ginger can be quite strong, so if making this for children or for people who don't like ginger, you might want to use a little less. If you can't use freshly grated ginger, you can substitute around 1 tablespoon ground ginger instead - the flavour is better with freshly grated ginger though!

***You can alternatively use almond flour.

Nutrition