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!
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!
If you love all things gingerbread, you have to try this effortless vegan Gingerbread Cake with cream cheese icing!!
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
In a large bowl, combine the sugar and oil. Now add the molasses and combine, and lastly the applesauce and combine.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Blend into the creamed mixture. Now stir in the hot water. It may take a min or so to combine. Pour into the prepared pan.
Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
In a standing mixer combine the cream cheese and icing. Blend until smooth.