This gingerbread cake with orange frosting is just too good! And it only came about because a reader requested it (so go ahead and request things!).
I don’t think I have ever encountered a gingerbread cake before but now I’m a total convert, what a delish delight of a cake this is!
I must say that I had a bit of difficulty getting the ratios right. I started off using WAY too much molasses, but didn’t know exactly how much too much it was, so gradually decreased and decreased, each time getting a cake that was more like a cookie than a cake!
And I can only conclude it was the molasses causing this, because I’ve never had this issue with cakes before!
One version of the cake was so much like two giant cookies that we could have had a good game of frisbee with them!
But eventually I hit pay dirt! And the exact right amount of molasses turned out to be 1/4 cup. So not a big amount at all, but when it comes to this ingredient in a cake, a little goes a long way.
This gingerbread cake is perfectly moist and soft, just like a cake should be! It does still get quite a crust on the sides though, and again, I must conclude this is the molasses, because it is perfect on the inside, and I decided to just go with it, because the crust is super delicious! And if the crust does remind you of a gingerbread cookie that’s okay right?
A gorgeous vegan orange frosting completes this lovely cake and I used candied orange peel for decoration.
Orange zest would also be great to throw over the top instead of candied orange peel if you prefer.
You will love this vegan gingerbread cake, it is:
- Perfectly flavored
- Gingerbread deliciousness
- Topped with orange frosting
Keep it covered at room temperature where it will stay good for a few days or covered in the fridge where it will stay good for up to a week.