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vegan, cakes & breads, sweet · December 3, 2014

Vegan Gingerbread Cake with Lemon Whipped Cream

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The name gingerbread is sort of misleading. It takes way more than ginger to give this bread that authentic holly jolly flavor.

Sure I’ve watched my mom bake up a batch of gingerbread cookies in years past, but I was less concerned with the ingredients and more concerned with the cookie architecture for my gingerbread house to-be. I knew she sprinkled multiple spice jars over the bowl of flour and sugar and molasses, but I had no clue how much or which ones.

So I did some cookie research, and I discovered that there is a lot of variation on the matter. Ginger is a must, of course, and cinnamon is always in there too. But including cloves, allspice, and/or nutmeg seems to be debatable. Some recipes even included black pepper!

I can’t speak for your gingerbread flavor memories, but mine are best satisfied with ginger, cinnamon, and cloves.

This gingerbread recipe bakes up to be a perfectly sliceable loaf, or you can trim it down into adorable snack cakes like I did. Light lemon whipped cream adorns the top like freshly fallen snow, and those zesty dollops are the perfect flavor compliment to this Christmasy cake.

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Gingerbread Snack Cakes with Lemon Whipped Frosting

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 1 1x
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Ingredients

Scale
  • CAKE
  • 2 cups all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 cup molasses
  • 1/2 cup coconut sugar
  • 1 tsp freshly grated ginger
  • 2 tsps lemon juice
  • 1/2 cup unsweetened applesauce
  • 3/4 cup non-dairy yogurt (I used almond milk yogurt)
  • 1/4 cup non-dairy milk
  • LEMON FROSTING
  • 2 cups Cocowhip or coconut whipped cream
  • 1 tsp lemon juice
  • 1 tsp lemon zest

Instructions

  1. Preheat the oven to 350F.
  2. Combine the dry ingredients in a large bowl.
  3. In a blender, blend the wet ingredients.
  4. Mix the wet ingredients into the dry ingredients. Stir to combine. The batter will be thick.
  5. Line a loaf pan with parchment paper. Pour the batter into the pan and spread it out evenly.
  6. Bake for 45 minutes at 350F or until a toothpick inserted into the center comes out clean.
  7. For the frosting, gently stir the lemon juice and zest into the rice whip.
  8. Allow the gingerbread to cool completely before frosting. Frost immediately before serving.

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Vegan Gingerbread Cake with Lemon Whipped Cream

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In: vegan, cakes & breads, sweet · Tagged: cake, christmas, dessert, frosting, ginger, gingerbread, lemon

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Comments

  1. Rebecca Pytell says

    December 8, 2014 at 8:14 pm

    I like the more simple spice blend for gingerbread too! No need to bombard the tastebuds! Let the ginger and cinnamon (and molasses) shine!I love the addition of the lemon topping! A nice citrus twist to complement the ginger!

    Reply
    • Natalie Thomas says

      December 8, 2014 at 8:48 pm

      Yes molasses is key! I love lemon with cinnamon and ginger, it’s Christmas perfection 🙂

      Reply
  2. Fiona says

    December 9, 2014 at 2:56 am

    Sounds so good! Ginger and Lemon are my top two favorite flavors. I definitely will make this around Crhistmas

    Reply
    • Natalie Thomas says

      December 9, 2014 at 1:05 pm

      My taste buds and your taste buds must be on the same page! I can’t get enough of the spicy + citrus combo, I’m sure you will love it. I’m definitely going to be making a few more batches before the season is over 😉

      Reply
  3. Becky says

    December 17, 2015 at 5:58 pm

    This looks fabulous!

    Reply
    • [email protected] says

      December 17, 2015 at 11:38 pm

      Thanks Becky <3

      Reply
  4. Jenn says

    December 17, 2015 at 6:42 pm

    This sounds delicious! I don’t think I’ve ever had lemon with gingerbread before, but I love both of those flavors, so I’m sure it’s amazing! I think I could eat that lemon whipped cream with a spoon all by itself! So fluffy and gorgeous! And that snack cake looks perfect!

    Reply
    • [email protected] says

      December 18, 2015 at 4:40 pm

      Yes I absolute could too! Now I want to create a lemon mousse recipe just for that purpose 😀 Thanks Jenn!

      Reply
  5. Audrey @ Unconventional Baker says

    December 18, 2015 at 8:07 am

    I LOVE the look of this cake. I’m into all kinds of spices, even pepper :), but simple is nice too (btw, this year I tried white pepper for the first time and it goes over much better than black in treats — I always skipped it when I saw it in recipes before, but it’s actually quite nice). But back to this bread — it looks absolutely scrumptious, and I love the pairing of lemon and gingerbread <3

    Reply
    • [email protected] says

      December 18, 2015 at 4:43 pm

      I always got freaked out by white pepper too, thought it would be like crazy spicy or something, but good to know. I actually think my mom has a jar of that some where, maybe I should try some amped up gingerbread 😀 But yes, the lemon and gingerbread is one of my all time favorites. Thank you Audrey <3

      Reply
  6. The vegan 8 says

    December 18, 2015 at 1:58 pm

    Looks amazing! At first I thought this one was your new one on Facebook! I love the lemon frosting! What a fantastic idea! Looks just totally perfect.

    Reply
    • [email protected] says

      December 18, 2015 at 4:41 pm

      Haha I’ve learned from you to recycle the old and make it look like I post way more often I actually do 😉 Thanks Brandi!

      Reply
  7. Ceara @ Ceara's Kitchen says

    December 19, 2015 at 8:33 pm

    The spoon in your last photo is so adorable!!! 🙂 I am drooling over this gorgeous cake and that ICING!!! Absolutely delish!

    Reply
    • [email protected] says

      December 19, 2015 at 11:48 pm

      Thanks Ceara! I love that little spoon. I mean I know no one eats cake with a spoon, but its cute and red so I do 😀

      Reply
  8. Ania says

    September 24, 2016 at 7:06 pm

    Hi!! can i don’t add the molasses and the coconut sugar? Do not add these ingredients does not change the consistency? 🙁

    Reply
    • Natalie says

      September 24, 2016 at 7:20 pm

      Leaving out both of those can definitely affect the texture and will affect the flavor. Of course you are welcome to try it, but I cannot guarantee it will work.

      Reply

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