Vegan Gingerbread Cake

A dollop of nondairy whipped topping is the perfect complement to this moist, dark, and spicy cake.

Serves: 8Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 cup vegetable shortening
  • 1⁄4 cup brown sugar, packed
  • Egg replacement equal to 1 egg
  • 1 cup molasses
  • 2 1⁄3 cups all-purpose flour
  • 1 1⁄2 tsp. baking soda
  • 1⁄2 tsp. salt
  • 2 tsp. ground ginger
  • 1 1⁄2 tsp. ground cinnamon
  • 1⁄4 tsp. nutmeg
  • 1⁄4 tsp. allspice
  • 1⁄8 tsp. ground cloves
  • 1 cup boiling water
  • 2 Tbsp. powdered sugar


  • Preheat oven to 350°F.
  • With an electric mixer, cream shortening and brown sugar together in a large bowl on low speed until fluffy. Beat in egg replacement and then molasses.
  • In a separate bowl, sift together flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves. Gradually add flour mixture, alternating with water, to wet ingredients, beating after each addition. Mix until smooth. Pour batter into a greased and floured 8-by-8-inch pan.
  • Bake 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake. Dust the top with powered sugar. Serve warm or cold.