Vegan Grain-Free Gingerbread Cakes {vegan, oil-free}

overhead shot of vegan grain free ginger bread cakes on a cooling rack

4.86 from 7 votes

Vegan Grain-Free Gingerbread Cakes {vegan, oil-free}

Vegan grain-free gingerbread, made with ease in a muffin tin! These moist and delicious cakes are also gluten-free & oil-free.

Prep Time10

Cook Time20

Total Time30

Course: Grain-Free Vegan Desserts

Cuisine: American

Keyword: oil-free grain-free vegan cake, oil-free vegan baking, oil-free vegan gingerbread, vegan gingerbread, vegan gluten-free gingerbread, vegan oil-free grain-free gluten-free gingerbread, vegan oil-free muffin

Servings: cakes

Author: Camilla

Ingredients

2/3 cup 150 mL nondairy milk (I used plain almond milk)
1 teaspoon vinegar neutral one, like white or cider vinegar
3/4 cup 90 g chickpea flour
5 tablespoons 34 g flaxseed meal
2 tablespoons 18 g coconut sugar (or packed brown sugar)
2 teaspoons ground ginger
1 and 1/4 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3 tablespoons 45 mL dark molasses (not blackstrap)
2 tablespoons 30 mL water

Instructions

Preheat oven to 350F. Generously grease or spray 9 cups of a standard muffin tin.
In a small bowl or cup, stir together milk and vinegar. Let stand for 5 minutes.
Meanwhile, in a medium bowl, whisk together the chickpea flour, flaxseed meal, coconut sugar, ginger,cinnamon, cloves, nutmeg, baking soda and salt.
Add the milk mixture, molasses, and water; whisk until blended. Divide batter evenly among prepared cups (just under 1/4 cup for each muffin cup).
Bake in the preheated oven for 15 to 16 minutes until puffed and a toothpick inserted in the center comes out clean. Cool completely in tin set on a cooling rack. Run knife around edge of each cup and remove from tin.

Notes

Storage: Store in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for 3 months.

Nutrition