Gluten-Free Vegan Gingerbread Cake Recipe
This gluten-free vegan gingerbread cake is made with nutritious ingredients but tastes like a total treat. It's warmly spiced and perfect for the holidays.
Servings: 12
Calories: 164.3kcal
Equipment
- Medium sized loaf pan
- Parchment paper
Ingredients
- 2/3 cup unsweetened applesauce
- 1/3 cup extra virgin olive oil
- 1/3 cup blackstrap molasses
- 1 teaspoon white vinegar (or substitute lemon juice)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 2 cups chickpea flour (spooned into the measuring cup—not scooped)
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the unsweetened applesauce, extra virgin olive oil, blackstrap molasses, vinegar, cinnamon, ginger, salt, cloves, and nutmeg to a large mixing bowl, then mix well.
- Add the chickpea flour and baking soda, then mix until combined.
- Transfer the batter to a medium-sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
- Bake for 38 minutes or until a toothpick inserted into the middle of the loaf looks clean upon removal.
- Let cool completely before removing from the pan and serving.
Notes
-
Store in an airtight container in the fridge for up to three days or in the freezer for up to three months. Thaw in the fridge or at room temperature.
Nutrition
Calories: 164.3kcal | Carbohydrates: 20.3g | Protein: 4.5g | Fat: 7.4g | Saturated Fat: 1g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.7g | Sodium: 156.4mg | Potassium: 318.9mg | Fiber: 2.4g | Sugar: 10.4g | Vitamin A: 12.7IU | Vitamin C: 0.1mg | Calcium: 30.7mg | Iron: 1.5mg