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Gluten-Free Vegan Ginger Cake

A moist, aromatic cake bursting with the warm spice of ginger, perfect for everyone to enjoy gluten-free and vegan.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cups coconut sugar or brown sugar
  • 1 pinch salt
Wet Ingredients
  • 0.5 cups applesauce
  • 0.5 cups plant-based milk (almond, coconut, or soy)
  • 0.5 cups maple syrup or agave nectar
  • 0.33 cups vegetable oil or melted coconut oil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, ginger, cinnamon, nutmeg, coconut sugar, and salt until well combined.
  3. In another bowl, mix the applesauce, plant-based milk, maple syrup, and vegetable oil until smoothly blended.
  4. Gently fold the wet ingredients into the dry mixture, stirring just until combined.
  5. Grease an 8x8 inch baking pan or line it with parchment paper. Pour the batter into the pan, spreading it evenly.
Baking
  1. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before cutting into slices.
  2. Serve it plain or with your favorite toppings!

Notes

For extra flavor, consider adding nuts or dried fruit. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. For longer storage, freeze slices for up to 2-3 months.