Vegan and Gluten-Free Ginger Cake
A moist, warmly spiced ginger cake made entirely vegan and gluten-free. Naturally sweetened and perfect for cozy gatherings or a healthier treat!
Ingredients
- - 1 1/2 cups almond flour
- - 1/2 cup gluten-free oat flour
- - 1/4 cup arrowroot or tapioca starch
- - 1 tsp baking soda
- - 1 tbsp ground ginger
- - 1 tsp ground cinnamon
- - 1/4 tsp ground cloves
- - 1/4 tsp salt
- - 1/2 cup unsweetened applesauce
- - 1/3 cup maple syrup or date syrup
- - 1/4 cup melted coconut oil
- - 1/4 cup plant-based milk almond, oat, soy
- - 1 tbsp apple cider vinegar
- - 1 tsp vanilla extract
- - 1 tbsp freshly grated ginger optional for extra zing
Instructions
- Preheat Oven
- Preheat your oven to 175°C (350°F). Grease and line a loaf pan or 8-inch round cake pan.
- Combine Dry Ingredients
- In a large mixing bowl, whisk together almond flour, oat flour, starch, baking soda, ground ginger, cinnamon, cloves, and salt.
- Mix Wet Ingredients
- In a separate bowl, mix applesauce, maple syrup, melted coconut oil, plant-based milk, apple cider vinegar, vanilla, and optional fresh ginger.
- Combine and Stir
- Pour the wet ingredients into the dry and stir until fully combined. Do not overmix.
- Bake
- Transfer batter to the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- prep_time: PT15M
- cook_time: PT40M
- total_time: PT55M
- servings: 8
Notes
nutrition:
calories: ~220 (per slice)
carbohydrates: ~22g
protein: ~4g
fat: ~13g
sugar: ~9g
fiber: ~3g notes:
- For a stronger ginger flavor, increase ground ginger or add crystallized ginger pieces.
- Pairs well with a dollop of coconut yogurt or a drizzle of tahini-maple glaze.
- Stores well in the fridge for 5 days or freeze for longer storage.
calories: ~220 (per slice)
carbohydrates: ~22g
protein: ~4g
fat: ~13g
sugar: ~9g
fiber: ~3g notes:
- For a stronger ginger flavor, increase ground ginger or add crystallized ginger pieces.
- Pairs well with a dollop of coconut yogurt or a drizzle of tahini-maple glaze.
- Stores well in the fridge for 5 days or freeze for longer storage.