A moist and tender ginger-molasses packed snack cake, for the holidays or anytime you get that comforting gingerbread craving. Vegan Gingerbread Snack Cake, with a secret ingredient, is simple to make and one bowl easy!
A Winter Beauty
Winter Solstice shines so bright in my heart. As we transition to a new season and prepare for winter months ahead, I think it important to follow nature’s cues.
Turning inward for reflection, exploring and leaning into the darkness. Finding comfort in stillness and quiet of the season. Seeking out the beauty of the night sky, nature’s winter delights and enjoying comforting food in the company of loved ones.
Typically, and because of the holidays, it’s the busiest time of year. But also, it’s a time to slow down, and for self-care. Spending time in nature, despite the cold, invigorates my spirit and helps quiet my mind.
Winter Hiberntion
I’ve embraced the idea of my own hibernation of sorts too, and yield to the need for more sleep. I admit, a cozy warm bed is hard to resist.
During these months of slowing down, I also love to bake. Mixing, kneading, and shaping has a way with nurturing my soul and as a bonus, feed those I love. Sharing homemade gifts is one of my favorite ways to give, but also, simply, and selfishly, for my own mental health.
I’ve needed it more than ever this past year.
Gingerbread Comfort
Gingerbread has a way with going right to my comfort receptors. I could easily devour half this cake. Though, I gave much of it away through my testing process. Least I have to find a larger pair of stretchy pants. I mean with all the cookies, cocktails and munching…
While researching gingerbread cake, I found many included boiling water or stout beer, in combination with baking soda, to leaven the cake. But I thought I’d give ginger beer a go instead (my secret ingredient). It lends sweetness and gingery flavor to the cake. Despite its name, it’s non alcoholic and tastes similar to ginger ale, yet with a punchier ginger finish. It’s fabulous in cocktails too.
While I’ve made this cake dairy and egg free, ginger beer isn’t always vegan, so be sure to check, if this is of concern, or make your own (Kate shows us how). Fever-Tree is vegan (and gluten free), and it happens to be my favorite.
Snack Cake Magic
This Vegan Gingerbread Snack Cake comes together with ease. It can be whipped up in one bowl using a stand mixer or a sturdy whisk and strong-arm. There’s a bit of drama too, when incorporating the ginger beer and baking soda.
Just before incorporating it into the cake batter, the ginger beer is heated then combined with the baking soda to create a fizzy bubbly mixture. Reminiscent of middle school science; it’s satisfying to watch.
This gingerbread cake is rich in molasses, and super moist with a good balance of spices. The top has a paper-thin crust that yields to reveal a tender crumb.
Wishing y’all a most beautiful and festive holiday season, with more joy than your heart can hold.
A Few Recipe Notes
- I typically use a stand mixer to mix this cake, but a big bowl, whisk and a strong arm will do it too!
- Ginger beer isn’t always vegan, so be sure to check, if this is of concern. Fever-Tree is vegan (and gluten free), and it happens to be my favorite.
- Top this flavor-packed cake with your favorite whipped cream and Sugared Cranberries for a festive touch!
- The flavor of this cake seems to be even better on day two. After setting overnight, covered, the edges soften and the top becomes a bit shinier.
- I’ve only baked this recipe in a 9×9″ pan, however there are other options! Cookie and Cups has a baking pan equivalent chart for your convenience. Just remember, that the baking time will vary depending on the thickness of the cake. The thinner the cake, the less time to bake.
the recipe
Vegan Gingerbread Snack Cake
Ingredients
- 2 1/4 C (350g) Unbleached All Purpose Flour
- 3/4 tsp Ground Cloves
- 1/2 tsp Ground Cardamom
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Black Pepper
- 1/4 + 1/8 tsp Fine Sea Salt
- 1/2 tsp Baking Powder
- 1 C (200g) Coconut Oil unrefined, melted and warm to the touch
- 1 C (345g) Molasses unsulphured
- 3/4 C (140g) Light Brown Sugar packed, break up any clumps
- 1/2 C (135g) Apple Sauce unsweetened, room temperature
- 6.8 oz (200g) Ginger Beer scant one cup, (I like Fever-Tree)
- 1 1/2 tsp Baking Soda
- 1 1/2 - 2 Tbs Fresh Ginger minced or microplaned, adjust to taste
Serve With:
- A Dusting of Powder Sugar
- Sugared Cranberries
- Fresh Whipped Cream coconut or dairy
Instructions
- Preheat oven to 350F (175C). Set baking rack in center of oven. Grease a 9"x9" (22.8cm X 22.8cm) baking pan (see note for alternative baking pan size), then line with parchment paper. Set aside.
- Mix the Dry Ingredients: In a medium mixing bowl, sift in the flour, cloves, cardamom, cinnamon, pepper, sea salt and baking powder. Whisk and set aside.
- Mix the Wet Ingredients: Make sure the ingredients are at room temperature and the coconut oil is warm to the touch. Using a stand mixer with the paddle attachment (or a large mixing bowl and a whisk), add the coconut oil, molasses, sugar and apple sauce to the bowl. Beat on medium speed for about two minutes (or whisk vigorously for about 1 minute). The ingredients should be emulsified when ready to move on. Scrape the bowl all the way down to make sure none of the sugar is setting in the bottom. If the coconut oil solidifies in the mix, gently warm the mixture until it is melted again.
- Finish the Batter: Add all the dry ingredients to the mixing bowl at once and pulse in on low until incorporated - about 10 seconds, then scrape down bowl (or gently fold in by hand for about 30 seconds, or until there is no sign of dry flour). Meanwhile, heat the ginger beer until it's almost boiling in a small sauce pot (stove top) or large spouted measuring cup (microwave). I do this in the microwave and heat it for one minute. It should be at least 160F (71C). Sprinkle the baking soda into the ginger beer slowly. It will bubble and fizz up. Pour the very hot ginger beer mixture into the batter and mix on the lowest speed, pulsing in, being careful not to let it slosh out of the bowl - about 10 seconds (or carefully stir in for about 20 seconds, or until incorporated). Add the fresh grated ginger and pulse in - about 5 seconds (or gently fold in). The batter will be loose and you'll notice the leavening action happening right away.
- Ready to Bake: Pour the batter into the prepared baking pan. Using an offset spatula, make sure the batter is distributed evenly, if needed. Place the cake on the center rack and bake at 350F for 45 - 50 minutes (I start checking mine right at 45 minutes). The cake is ready when a tooth-pick inserted in the center comes out clean, the cake pulls away slightly from the sides of the pan and it springs back when gently pressed in the center. The cake will slightly dip in the center after removing it from the oven. Cool on a cooling rack, in the pan, for at least an hour.
- Gently remove the cake from the pan using the parchment paper as handles. Cut evenly into 16 pieces and place on serving platter. Dust with powder sugar, top with whipped cream and a sugared cranberry. Store at room temperature in a covered container for up to four days.
So stunning, hope you had a wonderful holiday and happy 2018! xo
What a beautiful way to say goodbye to 2017! This cake is utterly perfect. You had a such a brilliant idea to use ginger beer!
I hope you enjoy some down time and best wishes for a happy new year, Traci!!
You should definitely try this using Rocky Mountain Soda’s Golden Ginger Beer which is Vegan. They are one of the only Soda brands that uses sugar that is not processed with bone char. Not only that, it is super spicy and delicious!
Thank you so much for the tip, Drew. I’ll be on the look-out for Rocky Mountain Soda!
What an awesome idea to use ginger beer Traci. This snack cake sounds just delicious and perfect for this time of year. And looks just lovely! I hope you and Rob enjoy the holiday relaxing together and enjoying some down time! You’ve worked hard at V&B this year, and I’ve so enjoyed coming here to see what you’ve got to share! Another year of so much deliciousness! I’m always inspired by you! Lots of love and healthy and happiness for 2018!!
Thank you Mary Ann… and you too for the holidays. So happy to have connected here – who knew? Lots of love to you too! xo
Your plan sounds wonderful Traci. It is a time to reflect, and just not do much, be at home, bake etc. It is a beautiful time of the year. I loved your post. I loved the beautiful shots. The flat lay with the cut pieces is my fav shot. The cake sounds super delicious! I love the addition of ginger beer in it.
Much love to you, Happy Holidays and have a wonderful Christmas and a Happy New Year! Cheers to an amazing 2018 for you :) XO
Thaaank you Amisha! All of those things for this time of year. It is such a beautiful time. Happiest of holidays to you too… xo
Winter is definitely a time for slowing down, and that spirit reveals itself to me in the simple quiet of time spent with family and loved ones. My favorite thing to do, especially when it snows, is just to sit with my boyfriend and drink a cup of hot tea and look out the window, to just reflect on the love in our hearts :) Merry Christmas and Happy Holidays from my family to yours!
Your favorite thing to do is one of mine as well. The shorter winter days force me inside for projects or just like you said, reflection. Happiest of holidays to you too Sarah! xo
Yes, baking indeed can do wonders to soothe a weary soul. Agree very much with you there. I’ll have to look for ginger beer because I am so intrigued by this addition! Here’s to slow mornings, nature walks, soaking in beauty, and of course, lots of this cozy gingerbread cake. :) Have a marvelous holiday.xo
Thank you Emily! Sometimes ginger beer can be hard to find… at one store it will be with the canned soda, at others, in the wine/alcohol section (as a mixer). It’s fun baking with it… that fuzzy bubbly soda! Have a lovely end of holiday season my dear xo
A lovely cake accompanied by a lovely post…. Wishing you a gorgeous holiday season, my friend! XO
Thank youuuu Annie! Wishing you a most beautiful end of holiday season! xo
What a beautiful solstice scene on a plate you’ve created! I love the sugared berries. They remind me of the grapes my grandmother always made as our Christmas centerpiece. There is nothing like the smell of gingerbread at this time of year. This such an insightful post. Thank you, Traci, for all of your gifts throughout the year. Enjoy your holiday!
Thank you so much Jean! I love those little pops of sweet and sour too.. a little addicting I might add! Thank you for your kind words, Jean, and your continued support. It means so much :D
What a timely post. I love gingerbread cakes and this one with all the molasses in there looks and sounds so SO good. While I am happy that holidays (and all the craze that comes with it) are coming to an end, I am excited about a new year and all the new beginnings.
I know 2018 will be our year my friend. Wishing you and Rob the happiest of holidays and a happy new year.
Indeed, ALL the molasses! So many cakes I read had only 1/4 or 1/2 cup, but I wanted much more molasses flavor! I love it, especially with brown sugar! Sending my best, Aysegul for a beautiful end of holiday season xo
I agree with Liz, the photos are so beautifully festive! Merry and Bright! Happy solstice, Traci! 🎇🎆
Thank you Deb! Happy holidays to youuu! xo
These may be some of my favorite photos of yours EVER! So beautiful, with that dusting of powdered sugar and those glistened cranberries. Perfect for celebrating the solstice. And ginger beer is my favorite too, yet I seem to have not baked with it before. Why is that? Guess I need to remedy that ASAP. Enjoy your Holiday, Traci! XOXO!
Thank you Liz! Sugared cranberries are so pretty.. all sparkly and ready to make their appearance! I’d never baked with it before either, but what a nice touch! Have a beautiful holiday! xo