1 Bowl Vegan Gingerbread Cake with Cream Cheese Icing

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thanksgiving is next week, so I’m already craving all the Christmas concepts! One of my personal favorites, is gingerbread cake! There is something that is just captivating about the flavor. It’s rich, flavorful, and just screams Christmas to me. I’ll be honest, it’s not something I crave all year round. However, for the holidays it’s always on my mind!

 

If you’ve ever worked with molasses the type can make a huge difference. You typically need un-sulphered molssess and not black strap as it can be too overpowering. Also, molasses can be very drying to a cake. I find that you have to add more wet ingredients to overcompensate for that. This is why you’ll see many times a dry gingerbread cake. Let’s be honest, there is nothing worse than a dry cake, so I was on the move to figure out the perfect recipe! After testing 3x, it’s safe to say, this is the best vegan Gingerbread Sheet Cake!

 

 

 

 

 

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What’s great about this recipe, is everything! It’s quick, easy, flavorful, affordable, buttery soft, packed with molasses, has a gorgeous color, the perfect size, perfect for the holidays, perfect for entertaining, and the cream cheese icing just puts it over the top!

 

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If you love all things gingerbread, you have to try this effortless vegan Gingerbread Cake with cream cheese icing!!

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick 

Easy

Buttery soft 

Packed with molasses flavor

Gorgeous color 

Perfect for Christmas 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[tasty-recipe id=”58408″]