1/4cupoil60 ml/2oz, use oil of choice, I used avocado oil
1/4cupmolasses60 ml/2 oz
1/2cupgranulated white sugar100 grams
Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with non-stick spray and set aside.
To a large bowl add all purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, baking soda and salt.Sift these ingredients together into another bowl. Set it aside.
To a measuring jar, add 1 cup of non-dairy milk and then add 1 tablespoon apple cider vinegar to it and stir. Let it sit fir 5 minutes.
To another large bowl, add oil and molasses and mix until combined. Then add the sugar, vanilla extract and and mix until well combined.
Now start adding the milk-vinegar mixture (after it has rested for 5 minutes) and the flour mix in parts to the oil-molasses-sugar mixture. Add half of the milk mixture and mix until combined.
Then add half of the flour mix and mix until combined. Add the remaining half of the milk mixture followed by the remaining flour mix.
Mix until you have a smooth batter but remember not to over-mix.
Transfer batter to the prepared loaf pan.
Bake at 350 F degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Once done, transfer to a wire rack to cool completely. Once the cake has cooled down, cut it into slices.
Dust some powdered sugar on top and enjoy a slice of this vegan gingerbread cake with a cup of coffee!
This cake is heavy on spices, if you do not like heavily spiced cake, please cut down on the spices. You can cut down ginger to 1.5 teaspoons, cinnamon to 3/4 teaspoon and probably skip the cloves for a lightly spiced cake.