Gingerbread cake with coconut whipped topping

Vegan Gingerbread Cake with Whipped Coconut Topping is a dessert that’s guaranteed to stand out during these baking-crazy holidays, and Ashlae of Oh, Ladycakes created the recipe especially for us!

Vegan desserts can be GREAT, but when they’re bad, they can be REALLY bad. That’s why we love Ashlae’s Oh, Ladycakes blog. Her recipes are across-the-board amazing and everything is always animal-product-free.

Read on for the Vegan Gingerbread Cake recipe + get baking!

Gingerbread cake with coconut whipped toppingGingerbread cake with coconut whipped topping

Notes: If you’re not familiar with chia eggs, the recipe can be found here – but if you don’t have chia seeds on hand, you can replace the chia egg with a flax egg or any other egg substitute. Whole wheat flour or unbleached flour can be used in place of the spelt flour, and coconut oil (or any other oil suitable for baking) can be used in place of the canola oil.

The Gingbread Cake

    2 cups spelt flour
    1/2 tsp baking powder
    1/2 tsp fine sea salt
    2 1/2 tsp ground ginger
    1/2 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/8 tsp ground cloves
    6 tbsp non-GMO canola oil
    1/2 cup blackstrap molasses
    1/3 cup cane sugar
    1 chia egg
    1/8 tsp baking soda
    3/4 cup hot water
    Coconut whipped cream
    Fresh raspberries
    Cocoa powder, for dusting

1. Preheat oven to 350˚F. Line the bottom of a round 8″ cake pan with parchment paper; grease and set aside.

2. In a small mixing bowl, sift together the flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves; set aside. Combine the oil, molasses, cane sugar, and chia egg in a large mixing bowl and whisk until combined. Dissolve the baking soda in the water then whisk into wet ingredients. Add the flour mixture in halves and whisk until combined. Be sure not to over mix.

3. Transfer batter to the prepared baking pan and tap on the counter a few times to remove any excess air bubbles. Bake at 350˚F for 28-32 minutes, until a toothpick comes out clean.

4. Transfer cake to a wire rack and cover with a towel (this will help the cake retain moisture). Let cool for 30 minutes then invert onto wire rack to cool completely. Wrap with plastic or store in an air tight container (for up to two days) until ready to serve.

5. Once you’re ready to serve the cake, top with fresh coconut whipped cream, fresh raspberries, and a dusting of cocoa powder.

Yield: 8 slices

Gingerbread cake with coconut whipped topping

Gingerbread cake with coconut whipped topping

Gingerbread cake with coconut whipped topping

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Ashlae of Oh Ladycakes | west elm

Ashlae is the world-traveling, mid-distance-running, Denver-based blogger behind Oh, Ladycakes, an awesome vegan baking blog. She also makes her own organic vanilla extract, which she sells here! You can follow Ashlae on Instagram, Twitter, and Facebook.

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molly yeh

December 6, 2013

my mind was just blown with that chia egg trick!! these photos are beautiful and this cake looks yummy in my tummy. go ashlae!

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Andrea

March 30, 2016

Hello, I´ve tried this one, but the dough was kind of thick, more like for a bread or something… In this case should I add more of something? I would be happy for any tip/trick, cause the recipe seems to be really nice 🙂

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