Mini Vegan Gingerbread Cakes with Lemon Glaze

My friend and coworker Nikki’s Birthday Day just passed. She is incredbly infectious and keeps me laughing whenever she is near. She is one of my many veggie friends, primarily vegan with occasional bouts of cheese nibbling. She has told me stories of her Acadienne Nana who makes luscious gingerbreads with lemon sauce so I tried to reproduce a veganized version. I know nothing can be better than Nana’s  but they seemed to really turn out well, plus they are cute cause they’re little. I followed (for the most part) a recipe I found online called Lucious Vegan Gingerbread Cake click on the link to see the recipe or follow mine, with very tiny alterations below:

Vegan Gingerbread Cakes with Lemon Glaze

  • 1 +1/4 cup of each white and whole wheat flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tbp ground ginger
  • 2 tsp cinnamon
  • 2 tsp cloves
  • 1 tsp salt
  • 1 cup molasses
  • 1/3 cup maple syrup
  • 3/4 cup soy oil
  • 3/4 cup soy/almond or rice milk
  • 1 tbs lemon zest
  • juice of one lemon
  • 1 1/2 cups of icing sugar


Preheat oven to 350 F

Prepare muffin tins or a 9x 13 cake pan.

In a large bowl combine all dry ingredients. In a medium bowl combine all wet ingredients.


Make a well of the dry ingredients and pour wet into dry. With a fork combine well. Once batter is mixed fill muffin tins 2/3 of the way full, they will rise and you want them to be cake like not muffin shaped as you will turn them upside down. I did 12 cakes but easily could have gotten 16, however I used a miniature loaf pan for the remaining.

Bake in oven for about 15-25 minutes. They should be puffed and firm to the touch or a toothpick will come out clean. While they are baking zest and juice your lemon and add sugar 1/4 cup at a time. You may not use the whole 1+1/2 cups but remember the cake is hot and will absorb it so you don’t want it to be so thin it soaks in completely.

Once you have removed the cakes from the oven let rest for 1-2 minutes in the pan before turning onto a rack. Remember to place the rack over a large cover surface as you are going to glaze these babies. Leave the cakes upside down and with a teaspoon evenly cover each cake with glaze, about 1-2 tsp each. Loads of glaze will run off and drip through the rack but don’t worry that is just how it goes. Let them rest and store once they have cooled or (better option) eat warm. They are dense and flavorful moist and comforting.


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