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Vegan Gingerbread Cake with Lemon Icing


December 19, 2012 by Jenn

Holiday baking time is the best! What about our non-dairy friends? They should be able to have baking fun too. This recipe is an adaptation of a Martha Stewart recipe from like 4 years ago, but it still tastes awesome and is great for parties.

Yields: 1 2-layer round cake*
Oven: 350
Time needed: 1 hour, 15 min


5 cups all-purpose flour
2 tsp baking soda
1 tbsp, 1 tsp baking powder
2 tsp nutmeg
1/2 tsp all-spice
2 tbsp cinnamon
1 tsp salt
1 cup soy-milk
1 1/3 cup blackstrap molasses
2 cups maple syrup
2 cups vegetable oil
1/2 cup soy yogurt
4 tbsp finely chopped crystalized ginger
3 tbsp finely grates lemon zest


1. Preheat your oven to 350 degrees. Grease your cake pans with vegan butter (I use Earth Balance) and sprinkle some flour inside. Be sure to tap the pans well so there’s no excess flour. Set Aside.
2. In a medium bowl, whisk your flour, soda, powder, spices, and salt. Set Aside.
3. In a large bowl or mixer, combine the remaining ingredients, stir well. Slowly add in the dry mixture until well incorporated.
4. Distribute batter evenly between the two cake pans. Pop em in the oven!
5. Bake for 30 minutes then rotate the pans. Bake for another 15 to 20 minutes. With Vegan desserts, the toothpick test doesn’t always work. I bake my cakes until the top bounces back when you tap on it and the edges pull away from the pan a bit. Let cool completely. Time to Ice!

Vegan Lemon Icing:

1 cup Vegetable Shortening
1 cup Earth Balance
7 cups powdered sugar (sifted well)
1 cup lemon juice
1 cup soy milk
1 1/2 tsp vanilla extract
2 tbsp lemon zest

Combine Shortening and vegan butter in a mixer, whip on high until light and fluffy but be careful not to over mix. Set mixer on low setting and slowly alternate between adding sugar/zest and adding wet ingredients. Honestly, I’ve been making this icing for so long that I no longer measure the wet ingredients. I always put in 7 cups of confectioners sugar and add milk/juice equally until the icing is a perfect consistency.

*I obviously made tiny star cakes out of mine. WHAT? CRAZY! I know. To do this, I poured my batter in a 9×13 cake pan and filled it up only about an inch high. I baked it for about 35 minutes, waited for the cake to cool COMPLETELY, then entry tapped the cake out onto parchment paper. I used a star cookie cutter to make the shapes, then iced them. If you choose to make a 2-layer cake, there will be plenty of icing to cover the entire cake. WIth my stars, I had some left over icing (never ever a bad thing).

Happy Baking!


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