Vegan Chocolate Orange Gingerbread Cake Recipe

Introduction

This vegan chocolate orange gingerbread cake is a delightful blend of warm spices and rich chocolate, perfect for cozy gatherings or festive celebrations. Moist and flavorful, it features a luscious orange-infused buttercream and a silky chocolate ganache that will impress both vegans and non-vegans alike.

Ingredients

• 3/4 cup (170g) dairy-free milk
• 1 tablespoon cider vinegar
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (50g) granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon table salt
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/2 cup (113g) refined coconut oil, melted
• 3/4 cup (255g) molasses (not blackstrap)
• 1/2 cup (113g) brewed coffee, cooled to room temperature
• Zest of 1 orange
• 8 tablespoons (113g) vegan butter, at room temperature*
• 3 1/4 cups (369g) confectioners’ sugar, sifted
• 1/2 teaspoon cardamom
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1 tablespoon orange juice
• 1 to 2 tablespoons (28g to 57g) dairy-free milk
• 3/4 cup (128g) vegan semisweet chocolate, chopped
• 1/2 cup (120g) non-dairy heavy whipping cream
• 2 tablespoons (28g) vegan butter*
• Orange slices, peeled or unpeeled (for decoration)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease an 8” or 9” round pan and line it with parchment, then grease the parchment as well.
2. Step 2: In a small bowl, whisk together the dairy-free milk and cider vinegar. Set aside; this mixture will curdle quickly.
3. Step 3: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
4. Step 4: In a separate bowl, combine the melted coconut oil, molasses, and cooled brewed coffee. Add this liquid mixture to the dry ingredients, stirring until smooth.
5. Step 5: Stir in the curdled milk and orange zest until fully incorporated. Pour the batter into the prepared pan.
6. Step 6: Bake the cake for 33 to 35 minutes if using a 9” pan, or 42 to 44 minutes for an 8” pan. The cake is done when it starts to pull away from the pan edges and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Step 7: Remove the cake from the oven and allow it to cool in the pan on a rack.
8. Step 8: To make the frosting, use an electric mixer to whip the vegan butter until light and fluffy.
9. Step 9: On low speed, gradually add confectioners’ sugar, cardamom, vanilla extract, and orange juice. If the frosting is too thick to spread, add one or two tablespoons of dairy-free milk as needed. Set aside.
10. Step 10: Once the cake has cooled, run a knife or spatula around the edges to loosen it from the pan.
11. Step 11: Gently invert the cake onto parchment or wax paper, remove the bottom parchment, and turn the cake right side up onto a cooling rack.
12. Step 12: Reserve 3/4 cup (185g) of frosting for decorating. Use the remaining frosting to evenly frost the top of the cake with an offset spatula. Chill the frosted cake for 30 minutes on the rack.
13. Step 13: While the cake chills, place chopped chocolate in a heatproof bowl.
14. Step 14: In a small saucepan over medium heat, bring the non-dairy cream to a simmer, stirring frequently to avoid scorching.
15. Step 15: Remove the cream from heat and pour it immediately over the chopped chocolate. Add vegan butter and stir until the ganache is smooth and glossy.
16. Step 16: Place the cake on a rack set over a parchment-lined baking sheet. Slowly pour the ganache over the cake in a zigzag pattern, using an offset spatula to level the top and encourage the ganache to drip evenly down the sides.
17. Step 17: Transfer the cake to a serving plate using a large spatula. Once the ganache is set, decorate the top with the reserved buttercream and orange slices as desired.

Tips & Variations

• For extra citrus flavor, add a teaspoon of orange extract to the frosting.
• Use blackstrap molasses for a richer, more intense gingerbread flavor, but reduce sugar slightly to balance bitterness.
• If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free blend suitable for baking.
• Let the cake chill overnight; this enhances the flavors and firms up the frosting and ganache for cleaner slicing.

Storage

Store leftover cake well wrapped in the refrigerator for up to five days. For longer storage, freeze the cake tightly wrapped for up to two months. To reheat, thaw overnight in the fridge and bring to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, you can substitute regular milk if you are not strictly vegan, which will work fine in this recipe.

How do I know when the cake is fully baked?

The cake is done when it starts to pull away from the edges of the pan and a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it.