Home Simple Vegan Plant-Based Recipes Vegan Gingerbread Cake | The Whole Food Plant Based Cooking Show

Vegan Gingerbread Cake | The Whole Food Plant Based Cooking Show

Vegan Gingerbread Cake | The Whole Food Plant Based Cooking Show

Gingerbread Cake

Jill Dalton

The holiday season is upon us so here is a Plant Based Vegan Gingerbread Cake to make for your next holiday gathering. It has all the flavors of the holidays but is oil free and refined sugar free so that you will feel good knowing that you are serving a dessert that is actually healthy.

Our Sponsors

Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy

Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy

Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy

Equipment

Ingredients 

 

Instructions 

  • Preheat oven to 350°F.

  • Whisk together the dry ingredients for the cake.

  • Blend the dates, molasses, white wine vinegar, microplaned ginger if using and water in a blender until dates are completely pulverized.

  • Stir together the dry ingredients and blended mixture.

  • Pour into a silicone bundt pan, lightly oiled regular bundt pan or parchment lined 9 x 9 baking dish.

  • Bake for 35-40 minutes.

  • Blend the drizzle ingredients in a blender until smooth.

  • Once cake is cooled, decorate with the drizzle.

  • Keep in the fridge in an airtight container for up to a week.

Nutrition info

Calories: 509kcalCarbohydrates: 90gProtein: 16gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 111mgPotassium: 669mgFiber: 12gSugar: 17gVitamin A: 3IUVitamin C: 2mgCalcium: 120mgIron: 6mg

Vegan Gingerbread Cake

Vegan Gingerbread Cake | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Vegan Gingerbread Cake | The Whole Food Plant Based Cooking Show

Vegan Gingerbread Cake | The Whole Food Plant Based Cooking Show

Vegan Gingerbread Cake | The Whole Food Plant Based Cooking Show

Gingerbread Cake

Jill Dalton

The holiday season is upon us so here is a Plant Based Vegan Gingerbread Cake to make for your next holiday gathering. It has all the flavors of the holidays but is oil free and refined sugar free so that you will feel good knowing that you are serving a dessert that is actually healthy.

Our Sponsors

Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy

Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy

Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy

Equipment

Ingredients 

 

Instructions 

  • Preheat oven to 350°F.

  • Whisk together the dry ingredients for the cake.

  • Blend the dates, molasses, white wine vinegar, microplaned ginger if using and water in a blender until dates are completely pulverized.

  • Stir together the dry ingredients and blended mixture.

  • Pour into a silicone bundt pan, lightly oiled regular bundt pan or parchment lined 9 x 9 baking dish.

  • Bake for 35-40 minutes.

  • Blend the drizzle ingredients in a blender until smooth.

  • Once cake is cooled, decorate with the drizzle.

  • Keep in the fridge in an airtight container for up to a week.

Nutrition info

Calories: 509kcalCarbohydrates: 90gProtein: 16gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 111mgPotassium: 669mgFiber: 12gSugar: 17gVitamin A: 3IUVitamin C: 2mgCalcium: 120mgIron: 6mg

Vegan Gingerbread Cake