Last Updated on February 2, 2025
A Vegan Apple Gingerbread Cake that is spiced just like a gingerbread cookie!
It’s an incredibly moist and dense cake topped with molasses coated chopped nuts and tender apple slices that is perfect for any time of year.
A simple and perfect addition to the holidays such as Thanksgiving and Christmas, but also wonderful anytime from the fall to spring.
We love to enjoy this cake with a fresh cup of hot cocoa or freshly brewed coffee.
Top this cake with warmed apple sauce, your favorite ice cream, or a homemade whipped cream, such as my Whipped Coconut Cream.
Ingredients for the cake
- Oil – I have used an olive or avocado oil for this cake. Use your favorite oil.
- Nuts – I added a mix of pecans and walnuts for this cake. Nuts are optional.
- Sugar – I used two types of sugars in this cake, brown sugar and white sugar. The brown sugar is used for the top of the cake, the white sugar is for the cake.
- Apples – Use your favorite apples in the cake. I like to use a pink lady apple in this recipe. The pink lady apple has a firm, crisp texture that is tart and sweet making it perfect for baking.
- Egg – I used a powdered egg substitute equal to 2 eggs.
- Molasses – The dark color with the slight smokey sweet flavor pairs perfectly with the spices in the cake.
- Flour – I used a all purpose white flour in this cake.
- Baking Soda – Baking soda is the leavening agent in the cake.
- Hot Water – The hot water increases the moisture content in the cake, helps the molasses distribute evenly throughout the cake, and it also helps to activate the baking soda.
- Spices – I added ground ginger, cinnamon, clove, and salt to the cake.
How to make a Vegan Apple Gingerbread Cake
Preheat the oven to 350° F.
In a cast iron dutch oven, prepare the pan by pouring 1/4 cup of oil into the dutch oven and carefully swirl to coat the bottom and sides.
Sprinkle in the brown sugar, nuts, and drizzle in the molasses.
Slice the apples and arrange them over the brown sugar and nuts.
The Cake
Next, mix up the egg substitute and set aside.
In a large mixing bowl, mix together the oil, sugar, molasses, flour, baking soda, ginger, cinnamon, salt, and cloves.
Add in the egg substitute along with the hot water and blend until well combined.
Pour the cake batter over the apples.
Slide into the oven and bake for 35 to 40 minutes.
Check with a tooth pick, inserted in the middle, once it comes out clean the cake is done.
Once done, remove the cake from the oven.
Let the cake sit for about 5 minutes, slide a knife along the sides, then invert the cake onto a serving plate.
Slice and serve warm with your favorite ice cream, warmed apple sauce, or whipped topping and Enjoy!
Vegan Apple Gingerbread Cake
Ingredients
Equipment
Method
- Preheat the oven to 350° F.
- In a cast iron dutch oven, prepare the pan by pouring 1/4 cup of oil into the dutch oven and carefully swirl to coat the bottom and sides.
- Sprinkle in the brown sugar, nuts, and drizzle in the molasses.
- Slice the apples and arrange them over the brown sugar and nuts.
- Next, mix up the egg substitute and set aside.
- In a large mixing bowl, mix together the oil, sugar, molasses, flour, baking soda, ginger, cinnamon, salt, and cloves.
- Add in the egg substitute along with the hot water and blend until well combined.
- Pour the cake batter over the apples.
- Slide into the oven and bake for 35 to 40 minutes.
- Check with a tooth pick, inserted in the middle, once it comes out clean the cake is done.
- Once done, remove the cake from the oven.
- Let the cake sit for about 5 minutes, slide a knife along the sides, then invert the cake onto a serving plate.
- Slice and serve warm with your favorite ice cream, warmed apple sauce, or whipped topping and Enjoy!
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