Mini vegan gingerbread cakes are fluffy and light with the perfect mix of spices for a holiday flavor. No molasses required.
Gingerbread is one of my favorite holiday flavors. I love the blend of spices and the subtle sweetness of it. But I NEVER have molasses at my house so I found something to swap it for – keep reading to see! These cakes are so light and fluffy and are mini so they make for a great dessert at a large family get together or Christmas party. Plus they are vegan and refined sugar free – so they are healthier and dietary restriction friendly! A dessert everyone is sure to love and anyone can enjoy!
If you want to try another gingerbread dessert that is perfect for last minute holiday party needs (or Santa!) try my no bake gingerbread cookies. I also have festive green and red superfood cookies or a great classic chocolate chip with a twist!
Let’s Make Some Mini Vegan Gingerbread Cakes!
So I say I didn’t use molasses – then what did I use? I used my D’vash date nectar in these! It is thick and sweet, similar to molasses, so it makes a great substitute. But unlike molasses, which is made of sugar, date nectar uses 100% dates! Meaning no refined sugar in this recipe, a lower glycemic index, but the same great flavor and texture! I think it makes for the perfect swap and you should definitely get yourself some.
To make the fun shape I used one of the silicone donut pans that I have. I bought this set and it came with this fun shape. You can really make these any shape you want, even not do mini ones, just keep an eye on the bake time because if you make larger caked they will take longer.
For a fun and festive look you can sprinkle some powdered sugar on these when they are done, just keep in mind then they won’t be refined sugar free if you are looking for that.
This recipe really just requires some mixing and baking and you are good to go, so I will leave you to it, enjoy your baking!
In addition to the listed ingredients, you will need:
- a large mixing bowl
- a mini cake/donut pan
- coconut oil to grease your pan
Happy holiday baking!
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Mini Vegan Gingerbread Cakes
- Total Time: 25 minutes
- Yield: 12 mini cakes 1x
Description
Vegan, Refined Sugar Free
Mini gingerbread cakes are fluffy and light with the perfect mix of spices for a holiday flavor. No molasses required.
Ingredients
- 1.5 cup whole wheat flour
- 1/4 cup coconut sugar
- 1.5 tbsp ground flax seeds
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 cup date nectar
- 1 cup water
- Optional: powdered sugar for topping*
Instructions
- Preheat oven to 375F.
- In a large bowl. mix dry ingredients (whole wheat flour through baking powder) until combined.
- Add in wet ingredients (date nectar and water) and mix well.
- Pour evenly into mini cake pan, greased with coconut oil.
- Bake for 15 minutes until firm to the touch, let cool completely before removing.
- Optional: sprinkle with powdered sugar.
Notes
*if you include this, the recipe is not refined sugar free
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cake
If you try this recipe please leave a comment below letting me know what you think! If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
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