This vegan gingerbread cake is perfect for the holidays! Flavored with molasses, ginger and spices, it's absolutely delicious and super easy. Best of all, it can be made in one bowl with no electric mixer!
- 3 cups all-purpose flour
- ½ cup organic granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup hot water
- 1 cup unsulfured molasses
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
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Preheat the oven to 350°F and lightly oil the bottom and sides of a 9 x 13 inch rectangular baking pan.
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In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, ginger, cinnamon, cloves and salt.
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In a separate container such as a large liquid measuring cup, stir together the hot water and molasses until the molasses is fully dissolved. Stir in the oil, vanilla, and apple cider vinegar.
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Pour the molasses mixture into the bowl with the flour mixture and stir just until combined.
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Pour the batter into the prepared baking pan.
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Bake the cake until a toothpick inserted in the center comes out clean of batter, about 30 minutes.
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Place the cake pan on a wire rack and allow the cake to cool before slicing and serving.