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A Slice Of Gingerbread Sheet Cake

VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING

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Vegan Gingerbread Sheet Cake topped with Molasses Buttercream Frosting. This cake is a perfect dessert for the Holidays. It is spicy, warm, soft, and simple to make.
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Course: Dessert
Cuisine: Vegan
Diet: Vegan
Yield: 9 squares
Calories: 238kcal
Author: Plantiful Bakery

Ingredients
 

For the gingerbread cake:

  • 100 ml (=1 cup and 1 tbsp) unsweetened almond milk
  • 1 tbsp apple cider vinegar, (or lemon juice)
  • 80 g brown sugar
  • 27 g (=2 tbsp) sunflower oil*, + extra for greasing
  • 20 g (=1 tbsp) unsulphured molasses
  • 31 g (=2 tbsp) apple sauce, unsweetened
  • 120 g (=1 cup) all-purpose flour
  • 6 g (=1 tbsp) cocoa powder
  • 1 tbsp gingerbread spice mix
  • 1/2 tsp baking soda
  • 1 and 1/2 tsp baking powder
  • pinch sea salt

For the molasses buttercream frosting:

  • 100 g (=7 tbsp) vegan butter, soft
  • 26 g (=1 tbsp and 1 tsp) unsulphured molasses
  • 65 g (=2/3 cup) icing sugar

Instructions

Make the gingerbread cake:

  • Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9in square pan with a little bit of oil or vegan butter. Then line the pan with a strip of parchment paper.
  • To make vegan buttermilk, add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.
  • In a mixing bowl, beat together with a hand mixer or whisk brown sugar, sunflower oil, molasses, and apple sauce for about 1 minute. Add vegan buttermilk and mix again until combined.
  • In a separate bowl, combine all-purpose flour, cocoa powder, gingerbread spice mix, baking soda, baking powder, and sea salt.
  • Sift the flour mixture into the large bowl with the wet ingredients and use a whisk to mix the batter until just combined. Don’t overmix the batter.
  • Pour the batter into the prepared pan and spread it to the sides.
  • Bake in preheated oven for 20-25 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.
  • Let the cake cool completely before frosting.

Make the frosting:

  • Add soft butter and molasses in a mixing bowl and beat with a hand mixer (or stand mixer) until completely smooth. Sift half of the icing sugar, beat until combine. Sift the rest of the icing sugar and beat until soft and fluffy. It can take 2-3 minutes.
  • Spread the molasses frosting all over the cooled cake using an offset spatula.
  • Cut into 9 squares and serve.

Notes

* any vegetable oil, neutral in flavor, will work
You can make the gingerbread sponge a day ahead of time.
You can top the cake with crushed gingerbread cookies or sprinkle with ground cinnamon.

Nutrition Facts

Serving: 1 slice / Calories: 238kcal / Total Fat: 12,2g / Saturated Fat: 4,8g / Cholesterol: 0mg / Sodium: 35mg / Total Carbohydrate: 30,9g / Fiber: 0,7g / Sugar: 19,2g / Protein: 1,6g / Calcium: 27mg / Iron: 1mg / Potassium: 102mg

Nutrition

Calories: 238kcal
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