Name: Festive Vegan Gingerbread Cake with Chai Buttercream
Ingredients: All-purpose flour (2 cups): The foundation of the cake, contributing to its structure and texture. Whole wheat flour can be used for a healthier variant.; Ground ginger (1 tablespoon): Provides the iconic ginger flavor that makes this cake a gingerbread classic.; Baking powder (2 teaspoons): Essential for leavening, helping the cake rise and achieve a light texture.; Baking soda (1 teaspoon): Works with the baking powder to create lift in the cake.; Cinnamon (1 teaspoon): Adds a warm sweetness and depth to the overall flavor of the cake.; Nutmeg (1/2 teaspoon): A hint of nutmeg complements the ginger and cinnamon, enhancing the cake’s festive flavor profile.; Salt (1/2 teaspoon): Balances the sweetness and enhances the overall flavor.; Maple syrup (3/4 cup): A natural sweetener that adds moisture and a distinct flavor, making the cake luscious.; Unsweetened applesauce (1/2 cup): Acts as an egg replacement, adding moisture and a touch of sweetness while keeping the cake vegan.; Almond milk (1 cup): A versatile dairy-free milk that helps achieve the desired cake batter consistency.; Chai Buttercream:; Vegan butter (1 cup): The base of the frosting, providing a rich, creamy texture while remaining plant-based.; Powdered sugar (3-4 cups): Adds sweetness and helps to achieve the desired frosting consistency. Adjust based on your preference.; Chai spice blend (2 teaspoons): A mixture of spices such as cardamom, cloves, and cinnamon that give the frosting its characteristic flavor.; Almond milk (1-2 tablespoons): Adjust the consistency of the buttercream, making it smooth and spreadable.

Description

Celebrate the season with Festive Vegan Gingerbread Cake with Chai Buttercream—a spiced, vegan treat topped with creamy chai buttercream.

Ingredients

All-purpose flour (2 cups): The foundation of the cake, contributing to its structure and texture. Whole wheat flour can be used for a healthier variant.
Ground ginger (1 tablespoon): Provides the iconic ginger flavor that makes this cake a gingerbread classic.
Baking powder (2 teaspoons): Essential for leavening, helping the cake rise and achieve a light texture.
Baking soda (1 teaspoon): Works with the baking powder to create lift in the cake.
Cinnamon (1 teaspoon): Adds a warm sweetness and depth to the overall flavor of the cake.
Nutmeg (1/2 teaspoon): A hint of nutmeg complements the ginger and cinnamon, enhancing the cake’s festive flavor profile.
Salt (1/2 teaspoon): Balances the sweetness and enhances the overall flavor.
Maple syrup (3/4 cup): A natural sweetener that adds moisture and a distinct flavor, making the cake luscious.
Unsweetened applesauce (1/2 cup): Acts as an egg replacement, adding moisture and a touch of sweetness while keeping the cake vegan.
Almond milk (1 cup): A versatile dairy-free milk that helps achieve the desired cake batter consistency.
Chai Buttercream:
Vegan butter (1 cup): The base of the frosting, providing a rich, creamy texture while remaining plant-based.
Powdered sugar (3-4 cups): Adds sweetness and helps to achieve the desired frosting consistency. Adjust based on your preference.
Chai spice blend (2 teaspoons): A mixture of spices such as cardamom, cloves, and cinnamon that give the frosting its characteristic flavor.
Almond milk (1-2 tablespoons): Adjust the consistency of the buttercream, making it smooth and spreadable.

Instructions

Preheat the oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix dry ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of ground ginger, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt until well combined.
Combine wet ingredients: In another bowl, mix 3/4 cup of maple syrup, 1/2 cup of unsweetened applesauce, and 1 cup of almond milk until smooth.
Combine wet and dry: Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; it’s okay if there are some lumps.
Transfer to pans: Evenly distribute the batter between the prepared cake pans. Smooth the tops with a spatula.
Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.