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Vegan Gingerbread Cake with Vanilla Bean Coconut Glaze

Fluffy and dark caramel in color, this spicy-sweet gingerbread cake is perfect for a fall or winter holiday party. The vanilla bean glaze adds a beautiful winter-y flair and delicious accent flavor. Vegan. Gluten-free friendly if you change out the flour.
Prep Time30 minutes
Cook Time59 minutes
Total Time1 hour 29 minutes
Servings: 1 bundt cake

Ingredients

Cake:

  • virgin coconut oil, for greasing the pan
  • 1 ½ cups whole wheat flour
  • 1 cup all purpose white flour
  • 1 ½ tablespoon ground flax seeds
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 10 ounces silken tofu, at room temperature
  • 1 cup plain almond milk, at room temperature
  • ½ cup blackstrap molasses
  • ½ cup dark maple syrup
  • ½ cup vegan sugar (try coconut sugar or raw sugar)
  • ½ cup virgin coconut oil, softened
  • ½ cup vegan butter, softened
  • 2 tablespoon fresh orange or tangerine juice
  • 1 teaspoon real vanilla extract
  • ½ teaspoon ground ginger
  • ½ teaspoon grated orange or tangerine zest

Glaze:

  • 2 cups sifted organic powdered sugar
  • 3 tablespoon virgin coconut oil, melted
  • 2 tablespoon coconut milk1 vanilla bean, seeds scraped

Instructions

  • For the cake: Preheat oven to 400 degrees and grease your cake pan with a generous amount of coconut oil.
  • In a large bowl, combine the flours, flaxseeds, baking powder, spices and salt.
  • In a blender, combine the tofu, oil, almond milk, molasses, sugar, vegan butter, juice, vanilla and zest. Blend, increasing the speed from low to high until smooth.
  • Add the blended mixture to the dry bowl and blend with a hand mixer or a by hand with a large whisk. Pour the batter into your pan.
  • Bake for 15 minutes at 400, then reduce heat to 350 degrees and bake for another 45-50 minutes or until the surface visibly browns in a golden hue and the cake is fluffy to touch. If using muffin tins or another cake pan, baking time will vary.
  • Let the cake cool for 15 minutes and then carefully loosent he edges and flip onto a baking rack to cool. You want the cake completely cool before adding the glaze. I like to place in the freezer for 10 minutes right before adding the glaze.
  • For the glaze: In a small bowl, whisk together the glaze ingredients. Pour the glaze over top the chilled cake. Serve immediately or store in the fridge. Can be made a day ahead of time - cover with plastic wrap or parchment paper to lock in the cake moisture.

Nutrition Estimate

Calories: 222kcal | Protein: 5g | Fat: 10g