VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES FROSTING

Gingerbread flavor is always associated with Christmas. Gingerbread cookies are the standard, but this Gingerbread Sheet Cake is something special to offer.

The gingerbread sponge is rich, spicy, moist, and fluffy. It is a simple sponge; you won’t need any special ingredients.

The cake is good as it is if you don’t feel like making the frosting. I like to sometimes dust icing sugar over the top instead of the frosting. That’s how I remember Gingerbread cake from my childhood. However, I wanted to make something more festive this time. So, I’ve made this mellowly sweet Molasses Frosting.

The Molasses Buttercream Frosting is super easy to make. You will only need 3 ingredients to make it. It has just the right amount of sweetness.

There is nothing better than to make this Gingerbread Cake for Christmas. Nobody will even notice it is vegan!

THIS GINGERBREAD SHEET CAKE IS:

• vegan
• egg-free
• dairy-free
• soft
• moist
• spicy
• warm
• rich
• simple
• so delicious
• perfect Christmas cake

WHAT YOU NEED TO MAKE VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING:

You need the following ingredients to make this Gingerbread Sheet Cake With Molasses Frosting:

• Brown sugar – adds mild caramel flavor.
• Sunflower oil – Oil is added for moisture. Use any vegetable oil neutral in flavor.
• Unsulphured molasses – Molasses adds the authentic gingerbread flavor and mellow sweetness. Molasses is also a rich source of iron, magnesium, or vitamin B6. If you don’t want to use molasses, you can substitute for maple syrup, date syrup, or caramel sauce.
• Apple sauce – adds moisture to the cake without adding any flavor. You can substitute for plant-based yogurt.
• Unsweetened almond milk – Almond milk with apple cider vinegar create vegan buttermilk.
• Apple cider vinegar – The acidity of vinegar helps to activate baking soda. You can use lemon juice instead.
• All-purpose flour – Makes the cake extra soft.
• Cocoa powder – The recipe calls only for 6 grams of cocoa powder to add a slightly dark brown color to the cake.
• Gingerbread spice mix – For warm and spicy flavor.
• Baking powder and baking soda – Leavening agents that help the gingerbread cake rise. For activating the baking soda, we’re using apple cider vinegar.
• Sea salt – helps to bring out all those flavors.
• Vegan butter – Use vegan butter that has around 80% fat. Don’t forget to let it soften in a room temperature before making the frosting.
• Icing sugar – is used in the Molasses Buttercream Frosting.

Equipment you need:

• Square cake pan – 23×23 cm/9×9 in. This cake is thinner; therefore, I don’t recommend using a larger pan.
• Parchment paper
• 2x mixing bowl
• Medium-size bowl
• Whisk
• Sifter
• Hand mixer or stand mixer
• Spatula
• Offset Spatula

HOW TO MAKE GINGERBREAD SHEET CAKE WITH MOLASSES FROSTING:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Gingerbread Cake is simple and comes with 7 following steps:

1. Step: Preheat the oven and prepare your baking pan

Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter or oil. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the coffee cake from sticking to the pan.

2. Step: Make vegan buttermilk

Add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.

3. Step: Make the batter

Make sure you accurately measure all the ingredients.

In a mixing bowl, beat together with a hand mixer or whisk brown sugar, sunflower oil, molasses, and apple sauce for about 1 minute. Add vegan buttermilk and mix again until combined.

In a separate bowl, combine all-purpose flour, cocoa powder, gingerbread spice mix, baking soda, baking powder, and sea salt.

Sift the flour mixture into the large bowl with the wet ingredients. Use a whisk to mix the batter until just combined. Don’t overmix the batter.

4. Step: Bake in the oven

Pour the batter into the prepared pan and spread to the sides.

Bake in preheated oven for 20-25 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.

5. Step: Cool the cake completely

After the cake is baked, make sure to let it cool completely before frosting. If the cake is still warm, the frosting will melt.

You can make the gingerbread sponge a day ahead of time.

6. Step: Make molasses buttercream frosting

Add soft butter and molasses in a mixing bowl and beat with a hand mixer (or stand mixer) until completely smooth. Sift half of the icing sugar, mix until combine. Sift the rest of the icing sugar and beat until soft, light, and super fluffy. It can take up to 2-3 minutes.

7. Step: Frost the cake

Spread the molasses frosting all over the cooled cake using an offset spatula.

Cut into 9 squares and serve.

You can top the cake with crushed gingerbread cookies or sprinkle with ground cinnamon.

FREQUENTLY ASKED QUESTIONS:

CAN I USE WHOLE WHEAT FLOUR INSTEAD OF ALL-PURPOSE FLOUR?

Yes, you can use whole wheat flour, but it will change the taste and the texture of the Gingerbread Cake. It will add a slightly nutty flavor. I recommend sticking to the all-purpose flour.

HOW TO STORE VEGAN GINGERBREAD SHEET CAKE?

An unfrosted cake (the sponge) can be stored covered at room temperature or in the fridge. You can make the gingerbread sponge a day in advance before frosting.

The frosted cake should be store covered in a fridge. It will help to keep the moisture.

HOW LONG DOES GINGERBREAD SHEET CAKE LAST?

The frosted cake will last about 4 days in a fridge. Unfrosted will last about 3 days at room temperature and about 5 days in the refrigerator.

You can also store the gingerbread sponge in the freezer for about 2 months.

CHRISTMAS RECIPES TO CHECK OUT:

• Vegan Gingerbread Cookies With Icing
• Walnut Crescent Cookies
• Hot Chocolate With Rum

FOR MORE VEGAN DESSERT RECIPES, CHECK OUT THE FOLLOWING:

• Cinnamon Streusel Coffee Cake
• Pumpkin Bread
• Chocolate Chip Banana Bread

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING

Vegan Gingerbread Sheet Cake topped with Molasses Buttercream Frosting. This cake is a perfect dessert for the Holidays. It is spicy, warm, soft, and simple to make.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 9 squares

Calories 238kcal

Author Plantiful Bakery

Ingredients

For the gingerbread cake:

• 100 ml (=1 cup and 1 tbsp) unsweetened almond milk
• 1 tbsp apple cider vinegar (or lemon juice)
• 80 g brown sugar
• 27 g (=2 tbsp) sunflower oil* + extra for greasing
• 20 g (=1 tbsp) unsulphured molasses
• 31 g (=2 tbsp) apple sauce, unsweetened
• 120 g (=1 cup) all-purpose flour
• 6 g (=1 tbsp) cocoa powder
• 1 tbsp gingerbread spice mix
• 1/2 tsp baking soda
• 1 and 1/2 tsp baking powder
• pinch sea salt

For the molasses buttercream frosting:

• 100 g (=7 tbsp) vegan butter, soft
• 26 g (=1 tbsp and 1 tsp) unsulphured molasses
• 65 g (=2/3 cup) icing sugar

Instructions

Make the gingerbread cake:

• Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9in square pan with a little bit of oil or vegan butter. Then line the pan with a strip of parchment paper.
• To make vegan buttermilk, add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.
• In a mixing bowl, beat together with a hand mixer or whisk brown sugar, sunflower oil, molasses, and apple sauce for about 1 minute. Add vegan buttermilk and mix again until combined.
• In a separate bowl, combine all-purpose flour, cocoa powder, gingerbread spice mix, baking soda, baking powder, and sea salt.
• Sift the flour mixture into the large bowl with the wet ingredients and use a whisk to mix the batter until just combined. Don’t overmix the batter.
• Pour the batter into the prepared pan and spread it to the sides.
• Bake in preheated oven for 20-25 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.
• Let the cake cool completely before frosting.

Make the frosting:

• Add soft butter and molasses in a mixing bowl and beat with a hand mixer (or stand mixer) until completely smooth. Sift half of the icing sugar, beat until combine. Sift the rest of the icing sugar and beat until soft and fluffy. It can take 2-3 minutes.
• Spread the molasses frosting all over the cooled cake using an offset spatula.
• Cut into 9 squares and serve.

Notes

* any vegetable oil, neutral in flavor, will work

You can make the gingerbread sponge a day ahead of time.

You can top the cake with crushed gingerbread cookies or sprinkle with ground cinnamon.

Nutrition Facts

Serving: 1 slice / Calories: 238kcal / Total Fat: 12,2g / Saturated Fat: 4,8g / Cholesterol: 0mg / Sodium: 35mg / Total Carbohydrate: 30,9g / Fiber: 0,7g / Sugar: 19,2g / Protein: 1,6g / Calcium: 27mg / Iron: 1mg / Potassium: 102mg

Nutrition

Calories: 238kcal

Příspěvek VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING se objevil jako první na Plantiful Bakery.

VEGAN CINNAMON COFFEE CAKE WITH STREUSEL CRUMB TOPPING

This soft cinnamon breakfast cake is the winner when it comes to breakfast opinions. It is my go-to comfort dessert. Especially in the autumn, when I make a variety of cinnamon recipes. It is an easy sheet cake, that is fluffy and moist, with cinnamon sugar swirl in the middle of the cake. And it has buttery streusel crumb topping, which is the best part, am I right? Oh, and it’s vegan!

I don’t usually eat cakes for breakfast, but this coffee cake is definitely the exception for me.

WHY IS IT CALLED COFFEE CAKE?

Don’t be confused. It doesn’t contain any coffee. The cake is meant to be enjoyed with a hot cup of coffee.

Still, you can add ground coffee to the cake if you like. Also, feel free to add nuts for extra crunch.

THIS VEGAN CINNAMON STREUSEL COFFEE CAKE IS:

• egg-free
• dairy-free
• soy-free
• moist
• soft
• fluffy
• easy to make
• so delicious
• the best breakfast or brunch cake

WHAT YOU NEED TO MAKE VEGAN CINNAMON STREUSEL COFFEE CAKE:

You need the following ingredients to make this Vegan Cinnamon Streusel Coffee Cake:

• Brown cane sugar – Which adds caramel flavor to the crumb topping and cinnamon sugar swirl.
• Ground cinnamon – Cinnamon create that cozy flavor.
• All-purpose flour – Which makes the cake extra soft and fluffy. If you want to use whole wheat flour, keep in mind, it will change the flavor and texture of the cake.
• Sea salt
• Vegan butter – We use cold vegan butter for the topping. Use vegan butter that has about 80% fat. You can substitute it with cold coconut oil. You will also need extra for greasing the pan.
• White cane sugar – White sugar will make the coffee cake light in color. Make sure your sugar is vegan – which is usually an organic one.
• Sunflower oil – You can use any other vegetable oil; however, make sure it has a neutral flavor.
• Coconut sour cream (or unsweetened coconut yogurt) – This will make the coffee cake moist and soft. I used coconut sour cream that has 15% fat, but you can also use thick unsweetened coconut yogurt, which works great as well.
• Maple syrup – This will add a nice flavor.
• Apple cider vinegar – Vinegar activates the baking soda.
• Unsweetened almond milk – Use any other plant-based milk of your choice.
• Vanilla extract – Use high-quality pure vanilla extract.
• Baking soda – Baking soda activates with apple cider vinegar and makes the cake super fluffy.
• Baking powder – It helps the cake rise.
• Powder sugar – For dusting the cake on the top after baking. This step is optional, but it makes the cake prettier when serving.

Equipment you need:

• Square cake pan – 23x23cm or 9x9in
• Parchment paper
• Small bowl
• 2x Medium-size bowls
• Fork
• Larger bowl
• Hand mixer or whisk
• Spatula or wooden spoon
• Sifter

HOW TO MAKE THE BEST VEGAN CINNAMON STREUSEL COFFEE CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Cinnamon Streusel Coffee Cake is easy and comes with 7 steps:

1. Step: Prepare your baking pan

Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter or coconut oil. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the coffee cake from sticking to the pan.

2. Step: Prepare cinnamon sugar swirl

Prepare cinnamon sugar swirl by combining brown sugar, cinnamon, and flour in a small bowl by using a small whisk or fork. Set aside.

3. Step: Prepare the streusel topping

For the crumble topping, mix brown cane sugar, ground cinnamon, all-purpose flour, and sea salt in a bowl. Cut cold vegan butter into little pieces or grate it on a grater and add to the mixture. Use a fork to combine everything the ingredients until it starts to clump. You can use your hands for better combining. But you will have to work quickly to avoid melting the butter.

4. Step: Make the cake batter

Make sure you accurately measure all of the ingredients.

In a large bowl, beat together with a hand mixer or whisk white cane sugar, sunflower oil, and coconut sour cream (or unsweetened coconut yogurt) for about 1 minute. Add maple syrup, apple cider vinegar, unsweetened almond milk, and vanilla extract and mix again until combined.

In a separate bowl, combine all-purpose flour, baking soda, baking powder, and sea salt.

Sift the flour mixture into the large bowl with the wet ingredients and use a spatula or wooden spoon to mix the batter until just combined. Don’t overmix the batter.

5. Step: Layer the cake

Pour about 300 grams of the batter into the prepared pan and spread to the sides.

Next, sprinkle the cinnamon-sugar mixture over the first layer. Make sure to cover all the batter in the pan.

Pour the remaining batter into the pan and carefully spread it to the sides with an icing spatula (or silicone spatula).

Sprinkle the crumb all over the top of the cake.

6. Step: Bake in the oven

Bake in preheated oven for 30 minutes until a toothpick inserted into the middle comes out clean, and the crumb is golden brown. Otherwise, bake for 2-5 minutes longer.

7. Step: Cool the cake completely

Make sure to let the cake cool completely before serving. If your cake is still warm, it will be harder to cut.

Dust the top of the cake with powder sugar just before eating.

HOW TO STORE VEGAN CINNAMON STREUSEL COFFEE CAKE?

Store your Cinnamon Coffee Cake covered at room temperature. It will stay soft for up to 4 days. Or store in a covered container in the fridge for up to 7 days.

You can also freeze the coffee cake. Store it in a plastic bag or covered container. It will last for up to 2 – 3 months in the freezer. Then just let it thaw before eating.

More breakfast ideas:

• Carrot Cake Overnight Oats
• The Best Chocolate Chip Banana Bread
• Tofu Scramble (Vegan Scrambled Eggs)

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CINNAMON STREUSEL COFFEE CAKE

Are you looking for a perfect breakfast or brunch? Then you should try this delicious Vegan Cinnamon Coffee Cake with streusel crumb topping. It will satisfy all your cravings. This cake is moist, but still soft and fluffy, with melting cinnamon sugar swirl in the middle, and delicate buttery crumble on the top.

Course Breakfast, Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 9 servings

Calories 294kcal

Author Plantiful Bakery

Ingredients

For the cinnamon sugar swirl

• 25 grams brown cane sugar
• 1 teaspoon ground cinnamon
• 1/2 tablespoon (=5g) all-purpose flour

For the crumble topping

• 55 grams brown cane sugar
• 1 teaspoon ground cinnamon
• 70 grams all-purpose flour
• pinch sea salt
• 50 grams vegan butter cold

For the cinnamon coffee cake

• 95 grams white cane sugar (organic)
• 30 grams sunflower oil (or any vegetable oil)
• 200 grams coconut sour cream* (15% fat)
• 2 tablespoons (=30ml) maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons (=30ml) unsweetened almond milk (or any plant-based milk)
• 1 teaspoon pure vanilla extract
• 180 grams all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• powder sugar (for dusting) optional

Instructions

• Preheat the oven to 180°C. Lightly grease a 23cm x 23cm/9x9in square pan with a little bit of vegan butter, then line with a strip of parchment paper. Set aside.
• First, prepare cinnamon sugar swirl by combining 25 g brown cane sugar, 1 tsp ground cinnamon, and 5 g all-purpose flour in a small bowl. Set aside.
• For the crumble, mix 55 g brown cane sugar, 1 tsp ground cinnamon, 70 g all-purpose flour, and a pinch of salt in a medium-size bowl. Cut 50 g cold vegan butter into little pieces or grate it on a grater and add to the mixture. Use a fork to combine the ingredients until it starts to clump **.
• In a large bowl, beat together with a hand mixer or whisk 95 g white cane sugar, 30g sunflower oil, and 200 g coconut sour cream (or coconut yogurt) for about 1 minute. Add 2 tbsp maple syrup, 1 tbsp apple cider vinegar, 2 tbsp unsweetened almond milk, and 1 tsp vanilla extract and mix again until combined.
• In a separate bowl, combine 180 g all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and ¼ tsp sea salt.
• Sift the flour mixture into the large bowl with the wet ingredients and use a spatula or whisk to mix the batter until just combined. Don’t overmix the batter.
• Pour about 300 g of the batter into the prepared pan and spread to the sides.
• Next, sprinkle the cinnamon-sugar mixture over the first layer.
• Pour the remaining batter into the pan and carefully spread it to the sides.
• Sprinkle the crumb all over the top of the cake.
• Bake in preheated oven for 30 minutes until a toothpick inserted into the middle comes out clean, and the crumb is golden brown. Otherwise, bake for 2-5 minutes longer.
• Cool completely before serving. Dust the top of the cake with powder sugar.

Notes

* unsweetened coconut yogurt works as well

** you can use your hands for better combining

Nutrition Facts

Serving: 1 slice / Calories: 294kcal / Total Fat: 11,4g / Saturated Fat: 5,7g / Cholesterol: 0mg / Sodium: 27,3mg / Total Carbohydrate: 45,7g / Fiber: 1,2g / Sugar: 22,3g / Protein: 3,2g / Vitamin D: 1IU / Calcium: 19mg / Iron: 1,4mg / Potassium: 54mg

Nutrition

Calories: 294kcal

Příspěvek VEGAN CINNAMON STREUSEL COFFEE CAKE se objevil jako první na Plantiful Bakery.