Comments on: Vegan Gingerbread Cake

By: Ruth

Ruth — Sun, 02 Jan 2022 20:48:11 +0000

This was one of the desserts I baked for my family's Christmas dinner meal. I followed the recipe (including measuring the flour with a scale, and using a bundt pan) and decorated it very similarly to how you decorated it. It was a show stopped in appearance - so beautiful! I loved the cake, as did three of my family members. For the rest, it was a little too strong in gingerbread/molasses flavour, and so they moved on to other desserts. I noticed that those of us who loved it all had in common that we love things like dark/strong gingerbread, dark chocolate, dark roast strong coffees, and so on. So it may not be for everyone, but it totally hit the spot for four of us - deep, dark, dense, complex in flavor, moist, and very unique. Thank you very much for the recipe - I'll be making it again next Christmas. :)

By: Maria

Maria — Sun, 05 Dec 2021 22:35:07 +0000

Thank you for this wonderful recipe! I tried a few gingerbread cakes before and they never came out. But this one was just perfect, and the instructions and tips clear and helpful :)

By: A Virtual Vegan

A Virtual Vegan — Mon, 28 Dec 2020 22:49:16 +0000

In reply to Natalia. So pleased everyone enjoyed it! The amount of molasses and water is correct. All of my recipes are tested thoroughly by myself and my recipe testers. There is a lot of liquid but that's necessary for a very moist cake-like gingerbread. It's also necessary for the rich flavour and stickiness. The batter should be easily pourable but it's not really, really runny. If following my instructions you should have been alternating the wet and dry ingredients while mixing gently and ending with the dry ones, so all of the liquid would already ave been added before you added the last of the flour. I'm not sure why you ended up with some water/molasses left. I'm pretty sure molasses is the same in France. I've bought it and cooked with it there and it seemed the same. You could also use British black treacle if you prefer. It's pretty similar.

By: Natalia

Natalia — Fri, 25 Dec 2020 19:35:30 +0000

I made this cake today and no piece left at the end of the family and friends dinner!!! Everyone wanted to try my vegan cuisine and this cake turned out delicious. I made same frosting and decoration and it was so cute. Now I need to leave few comments. I followed the receipt and measurement strictly. And 150ml molasses/hot water left as it would be too running if I had to add all. I used same type of molasses however maybe in France it’s different from yours. I had to make additional 1/2 of receipt to fill my new baking form. After 47 min it was done! Moistured, bit sticky and nicely spicy. Everyone enjoyed it! What could help me is a video receipt as I struggled with the liquid left. But finally I was perfect!

By: A Virtual Vegan

A Virtual Vegan — Tue, 22 Dec 2020 20:51:23 +0000

In reply to Vardit Peer. I use spelt flour in a lot of my recipes. It's one of my favourite flours to use. This recipe has only been tested with white flour though, but I'm pretty sure spelt will work out just fine. Just be sure to weigh it so you get exactly the right amount. If using cups it won't be accurate because 1 cup of spelt weighs less than 1 cup of all purpose flour. Hope that helps and that you enjoy it!

By: Vardit Peer

Vardit Peer — Tue, 22 Dec 2020 20:46:47 +0000

This cake looks fabulous, but I honestly don't know how the flavor is going to go over with my family, so I will make it in the loaf pan to reduce the recipe. Worse case scenario, I'll have to eat all myself. Not such a terrible thing.

Do you ever use spelt flour in your recipes. I prefer spelt and substitute it in most of most of the cakes and cookies that I make, but because this is such a moist cake, I wanted your thoughts on it.

Thank you for your wonderful site and Merry Christmas!

By: A Virtual Vegan

A Virtual Vegan — Thu, 10 Dec 2020 21:27:57 +0000

In reply to Nicola. Yay! Dessert trial runs are always a good idea. It's an excuse to eat more of them! ;O)

By: Nicola

Nicola — Thu, 10 Dec 2020 18:43:07 +0000

In reply to A Virtual Vegan. I’ve just had a trial run on the ginger cake, sooo delicious, a definite Christmas pudding warm with custard. Thanks for the great recipes?

By: A Virtual Vegan

A Virtual Vegan — Mon, 07 Dec 2020 19:58:14 +0000

In reply to Nicola. You need to use the amount of applesauce stated in the recipe. 4 tablespoons.

By: Nicola

Nicola — Mon, 07 Dec 2020 10:21:23 +0000

Hi, I have just made the applesauce from two quite large apples and it has made more than two cups. The recipe calls for 1/4 cup. How much should I use. Thanks.