Vegan Gingerbread Cake/Cupcakes

By efriend

For and 8 inch cake double the recipe and frosting

Ingredients

• Dry Ingredients:
• 1 1/2 Cups All Purpose Flour
• 1/2 Cup Brown Sugar
• 1 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1/2 teaspoons Salt
• 1/2 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon Ground Cloves
• Wet Ingredients:
• 1/2 Cup Molasses
• 1/2 Cup Non-Dairy Milk of Choice
• 1/3 Cup Canola Oil (or other light oil)
• 2 Tablespoons Apple Cider Vinegar
• 2 teaspoon Vanilla Extract
• Frosting:
• Makes enough for the big towers of frosting seen in the photos. If you prefer a lightly frosted cupcake, half the recipe.
• 1/2 Cup Vegan Butter (I like Earth Balance brand)
• 1/2 Cup Vegetable Shortening (Non-hydrogenated, I like Earth Balance brand)
• 2 1/2 Cups Icing Sugar
• 1/4 Cup Molasses
• 1 1/2 teaspoons salt
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon
• 1/2 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon Ground Cloves
• 1 Tablespoon Non- Dairy Milk (if needed to thin)

Details

Servings 12

Preparation

Step 1

Preheat oven to 350F (180C).
Line a cupcake pan with 12 cupcake liners, or lightly grease the pan.
In a large bowl, whisk the dry ingredients together.
In a medium bowl, whisk the wet ingredients together.
Pour the wet ingredients into the dry, and mix until just combined. Don't over mix!
Divide the batter evenly among the 12 cupcake liners.
Bake for 20 - 25 minutes until a toothpick inserted into the centre comes out clean.
To make the frosting, use a mixer or hand beater to mix all the frosting ingredients together until light and fluffy.
Let cool completely before frosting.