Gingerbread cake is a moist soft spiced cake with the aroma & taste of ginger that you can make for Christmas. Eggless, Vegan and a Healthy Cake.
From a long time I wanted to make an Eggless version of gingebread cake. I just developed my own recipe and the cake was a hit at home. For an eggless version, this cake is damn good. You won’t even know that eggs have not been used.
You can also check this Christmas fruit cake and Gingerbread cookies recipe.
This is a healthy gingerbread cake as the whole recipe has been made in whole wheat flour/atta making it rich in fibre and nutrients. Apart from whole wheat flour, I have used jaggery syrup instead of molasses.
Traditionally molasses are used in gingerbread. Since in India molasses are not easily available, jaggery is a good & healthy substitute.
I have also used candied dried ginger. If you don’t have candied dried ginger, then no need to add it. You can even add some golden raisins in the cake. All in all one healthy gingerbread cake where you won’t feel guilty having it or serving to your family.
If you are looking for more Eggless cakes then do check:
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gingerbread cake
Ingredients
main ingredients
- 1.5 cups organic whole wheat flour
- 2 teaspoon ginger paste or grated ginger
- 2 tablespoon candied ginger or golden raisins - optional
- ¼ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup yogurt (curd - dairy or vegan) + ¼ cup water
- ½ cup oil
for the jaggery syrup
- ¾ cup powdered or grated organic jaggery
- ½ cup water
Instructions
making gingerbread cake batter
- Mix the whole wheat flour, baking powder, baking soda, cinnamon and nutmeg powder well in a bowl. You can also sieve the above ingredients.
- Add the ginger paste and candied ginger and mix again.
- In a separate bowl, whisk the 1/4 cup yogurt with 1/4 cup water till smooth. Then add the oil to it and mix well. Keep aside.
- Heat the 1/2 cup water till its just hot (no need to boil) in a microwave or on stove top.
- Add jaggery to the hot water and stir well.
- Pour the yogurt+oil mixture to the flour.
- Then add the jaggery solution.
- Fold the ingredients well and make a smooth batter.
baking gingerbread cake
- Pour into a greased baking round pan or loaf pan and bake in a preheated oven at 180 degrees c for 35-40 mins. It took me 41 minutes to bake the cake.
- If the top gets browned quickly while baking, cover with butter paper or aluminium foil and then continue to baking.
- Once warm, remove the cake from the pan and keep it on the tray to cool.
- Dust some icing sugar on the cake if you prefer.
- Slice the eggless gingerbread and serve plain or with some whipped cream.
Tired ur cake it was amazing and v easy to make thank you! Just have one question how long will the cake stay without refrigeration?
pleased to know this jayashree 🙂 if your country is chilled at this time they should last for a day or 2 without refrigeration but I bet they would get over soon 😉
OK thank u and yes it got over as soon as it came out from oven 🙂
welcome jayashree.
Hello mam
I have never tasted a gingerbread cake /cookie . neither do I get it here . can you tell me how it tastes?
Can I bake cake /cookies in a gas tandoor oven ?
the gingerbread cake has a lovely aroma of ginger and is a soft textured cake. the cookie is soft textured. they are not like the indian version of ginger biscuits. there is another baked goodie called as ginger snaps which are crisp and thin. yes you can bake in a gas tandoor oven. time will vary.
I dont’t have an oven and will be trying it out in the cooker, what should be the duration ?
should take 30 to 35 minutes.
wow healthy and so easy to make with available ingredients. i am definitely going to try it out 🙂
thanks.