@gabydimova: ✨🤎Gingerbread Cake🤎✨ Filled with warm, cozy spices, this gingerbread cake brings all the festive aromas straight into your home💕 I made this easy, moist, and tender bake using @zulkasugar ’s pure cane sugar—organic, non-GMO, bone-char free, and 100% vegan. Their less-processed sugars have a natural hint of molasses that complements the rich molasses flavor in this gingerbread cake perfectly. A match made for holiday baking🥰 ✨Dry Ingredients 2 cups all-purpose flour (240g) 3/4 cup Zulka Pure Cane Sugar (150g) 2 tsp baking powder ½ tsp baking soda 1 ½ tsp ginger 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves ½ tsp salt ✨Wet Ingredients 1 cup dairy-free milk 1/4 cup molasses + 1/4 cup hot water ½ cup neutral oil 2 tsp vanilla extract or vanilla bean paste ✨Vegan Vanilla Frosting Ingredients 1 1/2 cups Zulka Powdered Pure Cane Sugar (195g) 170g vegan butter 1 tsp vanilla bean paste or vanilla extract a pinch of salt ✨ Directions Start by mixing the molasses with boiling water and whisking until combined. In a large mixing bowl, combine all of the dry and wet ingredients, including the molasses mixture from the step above. Transfer the batter to a parchment-lined, greased baking dish (I used a 6x11 inch one). Bake at 350°F/175°C for 35-40 minutes, until a toothpick comes out clean. You may have to bake for more or less time depending on the size of baking dish you use. While the cake is cooling, create the frosting. Use a stand mixer to beat the butter for about a minute. Then add the vanilla and salt, and slowly start adding the powdered sugar until everything is well incorporated and you get a fluffy frosting. Make sure the cake has fully cooled before frosting, then add the frosting to the cake. I topped mine with homemade mini gingerbread men. Slice and enjoy! You will get about 8 slices of cake. #baking #dessert

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Sunday 14 December 2025 17:09:56 GMT