This recipe for a Vegan Gingerbread Cake is the host of a surprise ingredient! I’m all about the traditional holiday favourites but with a more modern twist. You won’t find a fruit cake in this kitchen! The texture of this cake is moist and decadent and it wouldn’t be possible without the use of sweet potato. Your guests will never know the difference.
Sweet potatoes are an excellent source of fibre, beta-carotene, vitamin C and potassium. They are a fixture in a plant-based diet because of their nutrients but are also high on the satiety index. In fact, all potatoes are high on the index.
You can serve your Vegan Gingerbread Cake plain with a cup of coffee or jazz it up with vegan ice cream or coconut whipped cream.
Scroll below for a full list of ingredients and instructions to make my Vegan Gingerbread Cake. If you enjoyed this recipe you may want to try my recipes for a Fruit Tea Tart and Protein-Rich Vegan Coconut Key Lime Pie.
Do you use potatoes in your baking? Share your recipes below in the comment section for others to see or tag me on social at @SusanCooksVegan for a chance to be featured.
Vegan Gingerbread Cake with Maple Cinnamon Glaze
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
Ingredients
- 1 sweet potato, peeled and cubed to make 3/4 cup of puree
- ¾ cup of almond flour
- ½ cup plus 1 tbsp of whole wheat flour (can sub gluten free flour)
- ¾ cup of brown sugar (can sub coconut sugar)
- ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp of ground ginger
- 1 tsp of cinnamon
- 1 tsp cardamom
- ½ tsp clove
- 1/8 tsp nutmeg
- ½ tsp of salt
- 1 cup of plant milk (almond, oat or soy)
For the icing:
- ¾ cup of icing sugar
- 1–2 tbsp of maple syrup
- 1/4 tsp of cinnamon
- 1 tbsp of plant milk
Instructions
- Preheat the oven to 425F. Grease and line 9-inch round cake tin with parchment paper.
- Boil the sweet potato until soft in a small saucepan over medium high heat. Alternatively, you can steam them in a steamer until they are very soft. Puree potato in a food processor. There should be about ¾ cup of puree.
- Add all the other cake ingredients to the food processor and blend until it is a smooth mixture.
- Pour the mixture into the cake tin. Tap tin several times on a hard surface to remove any air bubbles. Place in the oven and bake for 30-35 minutes or until it feels firm, golden brown on top and when inserted a toothpick comes out clean. Remove from oven and let cool.
- Meanwhile, in a bowl combine icing ingredients. Stir until a creamy icing forms with no lumps of sugar. Pour over cooled cake.
