Vegan Sticky Gingerbread Loaf Cake
A soft, sticky vegan gingerbread loaf cake with rich molasses flavor, ground ginger, and a little cinnamon. Made with soy milk and oil, this egg-free, dairy-free loaf comes together without an electric mixer.
Ingredients
- 100 g (½ cup) Brown sugar, packed
- 240 ml (1 cup) Unsweetened soy milk
- 160 g (½ cup) Regular unsulphured molasses (not blackstrap)
- 1 tablespoon Apple cider vinegar
- 80 ml (⅓ cup) Avocado oil (any neutral oil)
- 280 g (2 cups) All-purpose flour
- 1 tablespoon Ground ginger
- ½ teaspoon Ground cinnamon
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
Instructions
- Preheat oven to 350°F (180°C). Line a 9 x 5 inch (23 x 13 cm) loaf pan with parchment paper, leaving an overhang for lifting.
- Put soy milk, molasses, and brown sugar in a large microwave-safe bowl. Microwave in 15–20-second bursts, stirring thoroughly between each, just until lukewarm. Do not boil. If it becomes hot, let it cool to lukewarm before continuing.
- Whisk in oil and apple cider vinegar into the warm mixture.
- Sift in flour, ginger, cinnamon, baking powder, baking soda, and salt.
- Fold gently just until no dry flour remains. Don’t beat the batter.
- Transfer immediately to the prepared pan.
- Bake in preheated oven at 350°F (180°C), on the middle rack for approximately 45-50 minutes. Toothpick inserted in the middle should come out clean.
- Cool in the pan for 20 minutes, then lift onto a rack. Let cool completely.