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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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a large bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, cloves, and salt.
Step 4
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.
Step 5
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.
Step 6
Pour the batter into the prepared baking pan, spreading it out evenly.
Step 7
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
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.
Step 9
Optional: Dust the top with powdered sugar or serve with a dollop of dairy-free whipped cream or coconut yogurt. Enjoy!
Nutrition Facts
| Serving size | (1007.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3149.1 |
| Total Fat 123.9g | 0% |
| Saturated Fat 101.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3158.0mg | 0% |
| Total Carbohydrate 499.4g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 299.2g | |
| Protein 27.3g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 1073.0mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 4294.4mg | 0% |
Source of Calories