Vegan Chocolate Gingerbread Cake

Chocolate Gingerbread Cake #vegan #veganricha

4.91 from 10 votes

Vegan Chocolate Gingerbread Cake

This Vegan Chocolate Gingerbread Cake has an amazing flavor profile. Ginger, candied ginger, dark chocolate add a pleasing bitter combination with gingerbread spices. Almost a gingerbread brownie Vegan Soyfree Nutfree Recipe Glutenfree option

Prep Time10

Cook Time45

Cooling Time10

Total Time55

Course: cake, Dessert

Keyword: chocolate ginger cake, chocolate gingerbread, dark chocolate gingerbread, vegan chocolate gingerbread cake

Servings: slices

Author: Vegan Richa

Ingredients

Wet:

1/2 cup + 1 tbsp non dairy milk , boiling hot
1/4 cup cocoa
1/4 cup applesauce
3 tbsp oil or use more non dairy milk
1 tsp vinegar or lemon juice
1/3 to 1/2 cup brown sugar or cane sugar + 1 tbsp molasses (1/3 cup if using semi sweet chocolate)
2 tsp minced fresh ginger optional

Dry:

1.25 to 1.5 cups flour (I use a mix of all purpose and whole wheat)
1.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1.5 tsp gingerbread spice ,less or more to preference (or 3/4 tsp ground ginger, 1/2 tsp cinnamon, dashed of ground cloves, nutmeg)
1/4 cup chopped vegan chocolate , dark or semi sweet or a mix
1/3 cup chopped candied ginger
2 tbsp mini chocolate chips for topping optional

US Customary - Metric

Instructions

Grease or line a loaf pan with parchment. Preheat the oven to 350 deg F (180 C).
In a bowl, mix the hot non dairy milk and cocoa until combined. Add the rest of the wet ingredients and mix well.
Add 1 cup flour, spices, salt, baking powder and baking soda to the wet. Mix the dry ingredients lightly before combining into the wet. (Or alternatively, mix in another bowl and then add to the wet)
Add the chocolate, candied ginger and 1/4 cup flour and mix in to make a muffin like batter. Add more flour if too flowy. This batter is good to bake into muffins, mini loafs or cake pan. If baking a large loaf, add a few tbsp more flour until the batter is stiff, and then drop into prepared loaf pan. Use a clean spoon or spatula to even it out.
Sprinkle mini chocolate chips on top if desired. Bake for 45 mins. Check with a toothpick from the middle. (muffin 22 min, shallow cake pan 35 mins)
Cool for 10 mins then remove from pan. Cool to room temp before slicing. Serve warm (warm to melt the chocolate if already cooled) as a snack or top with whipped coconut cream or a chocolate frosting for dessert.

Notes

To make this gluten-free: Mix 1/4 cup rice flour, 1/4 oat flour(or other glutenfree flour), 1 cup almond flour, 1/4 cup potato starch. Use 1 1/2 cup of the flour and add more as needed, and bake into a shallow brownie pan or into cupcakes

Nutrition is for 1 slice.

Nutrition

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