Gingerbread Cake with Maple Whipped Cream (vegan)

Gingerbread Cake with Maple Whipped Cream- a delicious and soft spiced cake topped with maple infused whipped cream! Perfect for the holidays. | The Refreshanista

Christmas is in less than two weeks! Can you believe it?!

I was invited to be part of a blogger’s collaboration centred around family Christmas treats and I picked my mom’s gingerbread cake! I really got into the Christmas spirit while making this cake πŸ™‚

Each year on Christmas Eve, my mom plays her Christmas music and puts on her red and white apron and cooks up a storm. She makes a delicious dinner every year but I couldn’t tell you what she makes for dinner because I was always focused on the gingerbread cake!

There’s nothing more Christmassy than snow outside, holiday music playing, and the smell of gingerbread filling the house. I remember getting so excited to eat the cake I would barely eat my dinner. I would always volunteer to make the whipped cream so I could eat it by the spoonful “taste test”. The maple infused whipped cream is so delicious, I could eat it on its own!

But the cake.Β My mom would bake it while we ate dinner so it was fresh out of the oven by dessert time. Warm, rich cake flavoured with ginger, cinnamon, and cloves, paired with cool maple-flavoured whipped cream-Β so delicious. It’s pretty impossible to eat just one piece.

Then it’s off to bed, trying hard to fall asleep despite the excitement of Christmas. And in my family, we are big on dessert for breakfast so naturally we eat a piece of gingerbread cake for breakfast after we open all our presents!

This year, I made a vegan, healthier version of the cake. And only 3 hours later- there isn’t a crumb left! All of my family members have become self-proclaimed gingerbread cake experts since we eat it every year, and they all loved this version of our family tradition πŸ™‚

Gingerbread Cake with Maple Whipped Cream- a delicious and soft spiced cake topped with maple infused whipped cream! Perfect for the holidays. | The Refreshanista

My little sister and I sat at the kitchen island while the cake baked, enjoying the wonderful aroma of spices and molasses πŸ™‚ she loves good food just like her older sister!

Gingerbread Cake with Maple Whipped Cream- a delicious and soft spiced cake topped with maple infused whipped cream! Perfect for the holidays. | The RefreshanistaMy little brother helped me set up the photo shoot, possibly for brownie points πŸ˜‰ and gobbled almost 4 pieces of gingerbread cake! Needless to say he really loved it.Gingerbread Cake with Maple Whipped Cream- a delicious and soft spiced cake topped with maple infused whipped cream! Perfect for the holidays. | The Refreshanista

I’ll have to double the recipe on Christmas Eve! This cake went fast!

FYI: when I went shopping for this recipe I bought two different brands of the coconut milk that had differences in the ingredients just to be sure that I had at least two cans that separated well. Good thing!Β The T&T brand worked for me but the Aroy-D brand did not separate well.

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Gingerbread Cake with Maple Whipped Cream (vegan)

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 1 9 inch round cake
Author Melanie Maxwell

Ingredients

For the cake:

  • 1 3/8 cups of whole wheat flour
  • 1/2 teaspoon of baking soda
  • 4 teaspoons of ground ginger
  • 1 1/4 teaspoons of ground cinnamon
  • 1/4 teaspoon of ground allspice
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of salt
  • 1/2 cup of coconut oil solid is best
  • 1/2 cup of packed brown sugar
  • 1/2 cup of unsweetened apple sauce
  • 2/3 cup of molasses
  • 2/3 cup of almond milk + 1/2 teaspoon of white vinegar
  • 2 teaspoons of vanilla extract

For the whipped cream:

  • 2 cans of full-fat coconut milk chilled overnight
  • 1/2 cup of pure maple syrup

Instructions

For the cake:

  1. Preheat the oven to 375Grease a round 9" cake pan with a little bit of coconut oil. Stir the white vinegar into the almond milk and set aside.
  2. In a medium-size bowl, combine flour, baking soda, spices, and salt.
  3. In a large bowl, beat coconut oil and brown sugar with an electric mixer until well combined. Add in apple sauce and molasses, beating again to combine. Add half of the flour mixture, mix thoroughly. Add in half of the almond milk mixture and mix again. Add remaining flour mixture, mixing. Then add the remaining almond milk mixture. Add the vanilla and mix well until you have a smooth batter.
  4. Pour batter into your greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean from the centre.
  5. Let cool completely if you are planning to top the cake with whipped cream. You can also serve warm with the whipped cream on the side.

For the whipped cream:

  1. Open the cans of coconut milk, being careful not to shake the cans. Discard the liquid and place the solid coconut cream in a chilled bowl. Beat with an electric mixer until fluffy. Very slowly, drizzle in the maple syrup while continuing to beat the whipped cream. Chill until ready to use.

Recipe Notes

Adapted from Williams-Sonoma "Muffins" cookbook


Happy holiday baking and don’t forget to check out the delicious treats that my fellow Canadian food bloggers created! Check out the hashtag #CdnBloggerTraditions on Instagram for pics!

Melanie

11 Traditional Christmas Treats from Canadian Food Bloggers!

Christmas traditions and treats from my friends:

Apple Cider Cake with Salted Caramel Sauce by One Tough Cookie
Butterscotch Peanut Butter Marshmallow Squares by My Kitchen Love
Caribbean Sorrel by Chew Street
Chocolate Truffle Hedgehogs by Cocoa Bean, The Vegetable
Coco-Kalikimaka Cookies by The Chewy Life
Crispy Chocolate Peanut Butter Bars by The Cinnamon Scrolls
Gingerbread Cake with Warm Caramel Glaze by Eat, Live, & Play
Peppermint Chocolate Snowball Truffles by The Busy Baker
Polish Gingerbread Cookies (Pierniczki Tradycyjne) by Liv for Cake
Vegan Caramel Popcorn by The Viet Vegan

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20 thoughts on “Gingerbread Cake with Maple Whipped Cream (vegan)

  1. I love making gingerbread cake, and was curious to see how you’d replace the eggs in the recipe — only to discover that it looks like you didn’t need to! My curiosity’s totally been piqued, and those lovely photos too — I think I’m going to have to give this a try! Thanks for sharing πŸ™‚

  2. This looks fantastic, Mel! I love your healthy version of your family’s traditional cake. The fact that your family loves it too makes it even better! I loved reading the story of you and your family and your holiday traditions. Thank you so much for sharing and being a part of this collab! Happy Holidays!

  3. Yummmmmmmm gingerbread and maple <3 This is so pretty! And by the sounds of it, it disappeared quickly! Aroy-D never works for me either, but most other coconut milk brands work for coconut cream. I tend to stick to Thai Kitchen or the Whole Foods brand though.

  4. Great recipe and great styling! I’m kind of picky about my coconut milk too. I like Grace and the one you used T&T. So fun collaborating with you!

  5. This recipe is a winner! Though I only use 1 tbsp of molasses and the rest is golden syrup, since we all can’t stand the stuff. Also, it is easy to replace up to half the oil with pureed pumpkin and the cake is still soft and moist.

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