Vegan Spiced Gingerbread Cake
A festive, nutritious cake packed with winter spices, molasses, and maple syrup!
Ingredients
Dry Ingredients
- 3/4 cup whole wheat flour
- 3/4 cup white flour
- 1/2 cup almond flour, packed
- 1.5 tsp ground ginger
- 1.5 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 tsp salt
- 1 tsp baking powder
Wet Ingredients
- 1/4 cup molasses
- 1/4 cup maple syrup
- 1 flax egg (1tbs ground flax + 2.5tbs water)
- 1/4 cup neutral flavored oil (I use sunflower seed oil)
- 2 tsp vanilla
- 1 cup soy milk or almond milk
- 1/2 cup cranberries (mix in last)
For the Pecan Topping:
- 1,5 tbs coconut sugar sub brown sugar
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F. Prepare the flax egg: mix together 1tbs of ground flax and 2.5tbs of water in a small bowl, set aside for at least 10min.
- In a large mixing bowl, whisk together all of the dry ingredients.
- In a seperate bowl, mix together the wet ingredients. Don´t forget to add in the flax egg that you prepared!
- Mix the wet ingredients in with the dry ingredients and mix enough to combine with a wooden spoon. Stir in the cranberries.
- In a prepared loaf pan lined with parchment paper, pour in the batter. Sprinkle the coconut sugar on top first and then sprinkle on the pecans evenly on top.
- Bake in the preheated oven until a toothpick comes out clean, 40-50 minutes. Check after 30 minutes and if you notice that the pecans are browning too much, lay a piece of tin foil on top.