Description
This Vegan Ginger Cake is a moist and flavorful dessert perfect for any occasion. Made with warming spices like ginger, cinnamon, and nutmeg, it’s sweetened with dark molasses and brown sugar, and topped with a creamy vegan buttercream frosting finished with shredded coconut. Easy to prepare and baked to perfection, this cake offers a delightful plant-based treat that everyone will enjoy.
Ingredients
Scale
Cake Ingredients
- 1/4 cup (85g) dark molasses (or dark treacle, not blackstrap molasses)
- 3/4 cup (190g) dairy-free milk
- 3/4 cup (145g) packed brown sugar (or granulated sugar or coconut sugar)
- 1/2 cup (125g) neutral flavored oil
- 1 tablespoon apple cider vinegar (optional, can use white vinegar or lemon juice)
- 1 teaspoon vanilla extract (optional)
- 2 cups (250g) all-purpose plain flour
- 2 1/2 teaspoons baking powder
- 2 1/2 teaspoons ground ginger
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt (optional)
Frosting Ingredients
- 1/2 cup (115g) vegan butter, room temperature
- 2 1/4 cups (225g) powdered sugar / icing sugar (or to taste)
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (toasted if desired)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (340°F). Line or grease an 8-inch (20 cm) square baking pan with parchment paper. For a 9-inch or 23 cm square pan, see note 3 in the original recipe.
- Warm Molasses: Warm the molasses on the stovetop over low heat for a few minutes or microwave it for 30 seconds until very runny. This makes it easier to mix with other wet ingredients.
- Mix Wet Ingredients: In a large bowl, combine the warmed molasses, dairy-free milk, brown sugar, neutral oil, apple cider vinegar (if using), and vanilla extract (if using). Whisk together until fully combined.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, ground ginger, cinnamon, nutmeg, and a pinch of salt to the wet mixture. Whisk gently until just combined. It’s okay if there are a few small lumps, but no dry flour should remain.
- Pour and Bake: Pour the batter into the prepared cake tin, spreading it evenly. Bake for 32-38 minutes. The cake is done when a toothpick inserted into the center comes out clean or when the cake feels firm to the touch in the middle.
- Cool the Cake: Let the cake cool in the tin for 20 minutes before transferring it to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the vegan butter with a hand mixer until light and fluffy. Gradually add the powdered sugar and vanilla extract, beating first on low speed for a minute to combine, then on high speed until the frosting is light and fluffy. Adjust consistency by adding more sugar for firmness or a splash of dairy-free milk for softness.
- Frost and Decorate: Once the cake is completely cool, spread the frosting evenly over the surface. Generously sprinkle shredded coconut on top, pressing gently so it sticks.
- Serve and Store: Slice the cake into squares and serve. Store any leftovers in an airtight container at room temperature for 1-2 days (unless in a warm climate), refrigerate for up to 3 days, or freeze for up to 1 month.
Notes
- Use dark molasses or dark treacle for the best flavor; blackstrap molasses is too bitter.
- Room temperature vegan butter makes frosting easier to whip and gives a light texture.
- You can adapt the pan size: a 9-inch (23 cm) square pan works but may affect baking time slightly.
- Toasted coconut adds extra flavor and texture to the topping.
- Ensure the cake is completely cool before frosting to prevent melting.
- For a softer frosting, add a small amount of dairy-free milk gradually.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan ginger cake, vegan dessert, plant-based cake, ginger spice cake, dairy-free cake, vegan frosting, shredded coconut topping
