Vegan Ginger Cake
Vegan Ginger Cake!
Praise be, that this cake exists, because It. Is. So. Good. This is my go-to cake for holidays, birthdays (I actually turned this recipe into a funfetti cake also), and any occasion that deserves cake, really. The candied ginger gives so much ginger flavor & texture, without it being too spicy or gingery. Its just so damn perfect. And topped with vegan buttercream that is spoon-licking good.
On top of all that, it's easy! This recipe is soooo not fussy, and actually super forgiving, so it's perfect for a less experienced baker. It's a single bowl situation, and I mix the cake batter by hand. I can't be doing the most, people, I have a toddler!
Make this cake for a gathering because it is so flavorful, that even a small piece is super satisfying. I mean, don't get me wrong, I could easily eat the entire thing. Anywho... You and your guests will LOVE it, and everyone will ask, "How is this VEGAN??"
So, here's the deets...
- 1 and 3/4 Cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 Cup sugar
- 1 Cup unsweetened non-dairy milk of choice, I used Oat Milk
- 1/3 Cup olive oil
- 1 Tbsp white vinegar
- 2 tsp vanilla
- Zest of one orange
- 1/2 C finely chopped candied ginger (slightly coated in flour to prevent sinking to the bottom)
Preheat oven to 350 degrees.
Chop ginger, coat in flour, set aside.
Grease and flour two 8-inch cake pans
Sift together flour, baking soda, salt, and cinnamon. Add sugar, olive oil, milk, orange zest, vinegar & vanilla and lightly wisk by hand to combine all ingredients. Gently stir in chopped candied ginger. Divide into two 8 inch greased & floured cake pans and bake for 18-20 mins, or until cake is golden and center is completely cooked. Remove and let cool before frosting.
- 3 3/4 C powdered sugar
- 3 Tbsp vegan butter (I used Earth Balance)
- 2 Tbsp + 2 tsp unsweetened non-dairy milk (I used Oat Milk)
- 2 tsp vanilla
- 1/4 tsp cinnamon
Combine all ingredients using wisk or an electric mixer. If too thin, add more powdered sugar, if too thick, add more liquid. Frost one cooled layer of cake, top with second layer and frost to your liking. I piped a simple Christmas tree by putting 2 Tbsp frosting into a zip-lock bag and snipping a tiny corner off the bag.