Applesauce is this key to this moist and flavorful vegan ginger cake. No one will know it’s fat-free and made with whole-grain flour.
Imagine biting into this moist and tender vegan ginger cake. First you breathe in the aroma of cinnamon, and as you take your first bite, you savor the warm flavor of ginger. And then, just when you think you’ve figured out all the secrets of this sweet delight, you bite into a hidden nugget of candied ginger and POW–a rush of tingling flavor!
And then I tell you that it’s fat-free, and you just don’t believe me.
The secret is the applesauce, which is the only liquid in the cake–no eggs or egg substitutes, no non-dairy milk, no water. Applesauce makes this whole-wheat cake dense but moist at the same time while adding some natural sweetness.
The maple glaze, though delicious, is really just for show because this cake is sweet and tender enough without it. So leave it off if you like, and if you’re really intent of cutting back on sugar, try replacing all or part of the granulated sugar with erythritol, a sugar substitute that may actually have some health benefits.
With or without the sugar, if you’re a ginger lover, you won’t want to miss this cake. Consider it a Christmas present from me to you!
For more sweet winter treats, check out 10 Healthy Vegan Christmas Dessert Recipes.
Applesauce Ginger Cake with Maple Glaze
Ingredients
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1 cup sugar
- 2 tablespoons crystallized (candied) ginger , chopped small (about 3/4 ounce)
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 2 1/4 cups unsweetened applesauce
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Glaze
- 1/4 cup maple syrup
- 1 teaspoon cornstarch
- 1 pinch ginger powder
- Additional candied ginger for serving optional
Instructions
- Preheat oven to 350 degrees. Lightly oil a bundt pan or 9Ă9-inch baking pan.
- Mix the dry ingredients together; then add the applesauce, lemon juice, and vanilla extract. Stir until combined but donât over-stir. Pour into prepared pan and bake for 45-60 minutes. Test by inserting a toothpick into the center; itâs done when the toothpick comes out perfectly clean.
- Remove from oven and allow to cool for 10 minutes. Invert onto cake dish.
- Prepare the glaze: Combine the maple syrup, 1 teaspoon cornstarch, and generous pinch of powdered ginger in a small saucepan and mix well. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and allow to cool and thicken. (You can put the pan in a bowl of cold water to speed up cooling.) When the glaze has thickened but is still pourable, drizzle it over the cake. Serve immediately, garnished with strips of candied ginger, if desired.
Notes
Nutritional info is approximate.
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I wish you all a happy, peaceful holiday. Be good to yourselves and to each other!
Vicki Helms
January 12, 2013 at 8:55 amI would love to see a gluten free version of this. It looks delicious đ
laloofah
January 12, 2013 at 3:34 pmI finally had all the ingredients, a bundt pan (had to buy one), and the time to make this today, and OH WOW! It’s just delicious! Tastes like a gingersnap in cake form! Sucanat is a perfect sweetener for it. My only boo-boo was putting the glaze on before the cake had cooled enough, so it absorbed into the cake. But that was just an aesthetic issue – it didn’t reduce its deliciousness one bit! What a perfect cake for Autumn and Winter! Thank you for another big hit at Chez Laloofah! đ
Laloofah
January 21, 2013 at 10:38 amP.S. I’ve made this delicious cake a second time (certainly won’t be the last!), and this time I reduced the amount of sugar (sucanat) to 3/4 cup, and it was perfect. Everyone we’ve shared it with has loved it too! This is a real winner.
Anne
January 22, 2013 at 11:55 pmI just made this cake and it turned out beautifully! What a delightful combination of flavours. The only thing I changed was the quantities for the leavening agents. For 2 teaspoons of baking soda the correct quantity of lemon juice, at a ration of 1:6, is 4 tablespoons not 1. I also discovered that 2 teaspoons of baking soda is double the amount needed for 2 cups of flour. So most of the baking soda in the recipe wasn’t being utilised as with not enough lemon juice their wasn’t enough acid. I instead used 1 teaspoon of baking soda and 1½ teaspoon citric acid (1:1.5). I could have used 2 tablespoons of lemon juice (1:6), or 2 teaspoons of Cream of Tartar (1:2), instead of the citric acid. Cake rose beautifully.
Susan Voisin
January 23, 2013 at 10:07 pmThe proportions are fine as written, and it rises perfectly. The amount of acid in the recipe is not just a result of the lemon juice but of all the ingredients, especially the apple sauce. Lots of people have made it with excellent results, and I wouldn’t want anyone to change the proportions because of one anonymous comment and have the cake flop.
Kathryn
January 25, 2013 at 9:32 pmJust made this and oh my gosh is it delicious. I used half coconut sugar and half erythritol, used fresh ginger instead of candied (I was out) and tossed in some cacao nibs. Amazing!
Sharon
January 26, 2013 at 6:03 amSusan, this cake was simply delicious. The texture was heavenly, and the spice combination provided wonderful depth and warmth. Thank you!!
Susan Voisin
January 26, 2013 at 9:16 amI’m so happy that you liked it!
Carly J.
January 29, 2013 at 10:06 pmLong-time reader, first-time poster…
I made this the other day when my kids (ages 3 and 4.5) wanted cupcakes – the maple glaze was the perfect “icing” and although they didn’t need it, it was truly decadent with it! What a treat and couldn’t be easier.
I went plant-based about a year ago and have lost over 40 lbs – your blog helps keep food interesting! Thanks for all your efforts!
Trish
January 30, 2013 at 4:39 pmThis was a very tasty easy recipe and made a nice big cake. I used some of it to make a Scottish trifle and the cake was perfect for that. It’s a moist cake and very flavourful. I didn’t put on the glaze.
moonwatcher
February 2, 2013 at 9:53 pmHi Susan,
I wanted to report in that I made this lovely cake both gluten free and nearly sugar free and it was lovely! I decided to make it for dessert when a friend brought his two kids over for dinner. I went to the co-op thinking I might try sucanat, based on some of the comments to this post, but when I got there I found they had a Wholesome product called Zero that is the erythritol you mention above. I had watched Dr. Gregor’s video and was impressed. So I tried it. I used about 2/3 cup of the Zero and almost 1/3 cup of sucanat. And I did use the crystallized ginger bits in the cake, too.
For gluten free, I used a mix I made up myself in the days I used to bake a lot. It’s brown rice flour, sorghum flour, a little quinoa flour and potato starch. The one thing I forgot to do is to add some baking powder to the recipe, which is kind of standard in Gluten Free Goddess recipes in addition to the baking soda. There’s usally at least a tablespoon of leavening in cakes with similar proportions of flour to your recipe. If I had done that, I think it would have risen a tad more, since gluten free mixes need that extra “boost,” but nevertheless it was wonderful, and came out of the bundt pan intact even though I did not have cooking spray to treat it with. I made the maple glaze as well, and put it on just before we ate it.
The ten year old does not like ginger, but he loved the cake. He said the little pieces in the cake were just right and not too much. He gave his sister, who loves, ginger, the extra garnish, deciding that was too “gingery” for him. She loves ginger, and ate all of those, including the few extras I had. They took half of the cake home for breakfast the next morning.
I just wanted to let your readers know that this cake works with a gluten free mix, and it also works with nearly all erythritol. I think I could have used all Zero and it would have been fine, especially with the crystalized ginger bits in it to give a little kick.
I also had a piece and did fine. There was not enough sugar in it to produce any terrible side effects. Still, I decided to stay on the safe side, and let the rest of the cake leave the house. Didn’t want to hedge my bets!
It’s very nice to know I can use this erythritol for special occasion cakes and treats. I will definitely make this recipe again. The 13 year old liked it so much she asked me to send her the link. đ
So, even gluten free and nearly sugar free, it’s still a classy hit!!
thank you,
xoxo
moonwatcher
Susan Voisin
February 2, 2013 at 10:31 pmI’m so glad it worked out for you! Thanks for sharing how you made it gluten and nearly sugar free. I’m happy to hear that works and am thinking that now that I’m avoiding wheat and sugar, maybe I can make it your way as a treat sometime.
Reni
February 4, 2013 at 2:40 pmI made this cake today and we love it. Great recipe! So easy to make and so delicious.
marcia gemler
February 11, 2013 at 10:47 amMade this over the weekend– definitely a keeper!
Andrea @ Vibrant Wellness Journal
February 12, 2013 at 10:03 pmThis looks truly amazing. I can’t wait to bust out my vintage bundt pan for this gorgeous cake!
Carrie
February 20, 2013 at 5:09 amI made this for my Valentine in a heart-shaped silicone mould and he and I (and my family who got half) loved it. I subbed with a GF-flour blend and erythritol sugar, left out the candied sugar and it still turned out great. The glaze was a perfect touch. Thanks so much!
Marsha
March 16, 2013 at 6:23 pmThis looks so heavenly, I can’t wait to try it. Am I the only one who doesn’t know what or where to get candied ginger? I read all the comments and it seems to be the case. đ Let me know where I can pick that up.
Susan Voisin
March 16, 2013 at 6:26 pmMarsha, I find it in the spices section of the grocery store. If you can’t find it locally, you can buy it online from Penzey’s or The Spice House.
Heidi
November 20, 2015 at 7:47 pmTrader Joe’s has uncrystallized candied ginger that is great for recipes like this!
Anne
April 4, 2013 at 8:24 amThank you so much for this wonderful recipe, finally I fund the one that Im going to keep for ever.
My husband an I love the flavor , taste divine we like this king of spice, I made into muffins next time I will use the bundt pan that I just bought it!
Thank you!
Tami@Nutmeg Notebook
October 15, 2013 at 7:08 pmI made this cake recently when my parents were staying with us for a visit. My mom loved it so much that she requested it later in the week as her 75th birthday cake!
Thank you for sharing all your wonderful recipes!
Amanda
November 26, 2013 at 5:05 pmHi Susan!
Just wondering if you think it would be alright to make this a day ahead of time. You specify serve immediately, so I wanted to check. I’m trying to make as much ahead of time for Thanksgiving as I can…but also want the cake to be at its very best!
Thanks!
Susan Voisin
November 26, 2013 at 5:39 pmYes, but try not to put on the glaze until just before serving.
Amanda
November 26, 2013 at 5:49 pmGreat! Thank you!
Amanda
November 27, 2013 at 9:14 amHi again, Susan —
Wondering what you think about using cake flour, as opposed to the whole wheat or whole wheat pastry. How might it affect the outcome of the cake?
Thanks!
Susan Voisin
November 27, 2013 at 9:47 amIt would probably make a great-tasting cake, but I’m not sure how the change would affect the wet to dry balance because cake flour usually needs less liquid. You might have to adjust the proportions a little. Maybe start with 2 cups of applesauce and see if it looks like it needs the extra 1/4 cup.
Agne
December 13, 2013 at 1:51 pmHey, Susan!
I am going to try this cake for Christmas but I have some questions about it. Do You think it will still turn out if I make the applesauce myself? I have so many apples, I would really not like to buy it.. If it is not a problem, do I need to cook it or purred apples till the applesauce consistency should work even without cooking that mixture?
I have read that some people had a success with gluten free flour, maybe You have also tried that yourself?
Finally, can cornstarch be substituted for potato starch? What about maple syrup in the glaze? Agave? It is way too expensive where I live..
Thanks đ
Susan Voisin
December 13, 2013 at 2:06 pmHi Agne,
For the applesauce, I think cooking and pureeing it will give you the best results. It needs to be the consistency of store-bought applesauce, or it would cause the cake batter to be too wet.
I haven’t tried it with gluten-free flours, but check the comments above to see if anyone has.
Yes, potato starch and agave nectar are both good substitutes, but the agave won’t have the intense flavor that maple syrup has.
Good luck!
Cyd
December 20, 2013 at 6:40 pmHello Susan,
I just made the ginger cake and it is delicious! I am hoping you can offer some advice. The cake looks and tastes wonderful but mine did not seem to rise as high as your cake, pictured. I know I did not overmix since I am used to baking. Any suggestions as to what I may have done incorrectly.
Thank you in advance for any advice.
Thank you for all that you so and share.
Susan Voisin
December 20, 2013 at 7:13 pmCyd, it may be simply that we used different sized pans. My cake was actually on the small size. I believe I used a standard bundt pan, but I think the batter only half filled it. I’m glad it tasted good but sorry it came out shorter than you expected.
Cyd
December 22, 2013 at 4:53 pmThanks so much Susan for your response.
I never gave the size of my bundt pan a thought. Having looked at it now it is a bit on the large size. I will use a smaller one next time.
Before your response I assumed I must have had some sort of ‘leavening’ problem even though I know I added the 2 tsp baking soda.
I also just made your broccoli soup w/ croutons – delicious!
Many thanks,
Jean Heath
December 24, 2013 at 8:54 amJust made this cake and it was delicious. Son said he would have liked a more ginger taste so will add more next time.
A definite winner.
Jean Heath
December 31, 2013 at 4:35 amWe put what was left into a box in the fridge and it was even nicer when they syrup and soaked into it – lovely and soft and delicious.
Tess
December 31, 2013 at 7:36 pmDelicious cake!
I am trying to create cake exteriors that mimic those containing oil and eggs.
My results tend to be not as delicate, slightly rubbery.
The bundt pan in this instance was prepared with a very light coating of vegetable oil and flour.
Any suggestions or refinements appreciated .
Tess
January 1, 2014 at 8:11 amDelicious cake!
I am trying to create cake exteriors that mimic those containing oil and eggs.
My results tend to be not as delicate, slightly rubbery.
The bundt pan in this instance was prepared with a very light coating of vegetable oil and flour.
Any suggestions or refinements appreciated .
Left overnight, the moisture from the cake permeated the exterior and completely eliminated the rubbery texture. Cake is sweet enough without the maple glaze and the ginger taste seems to mature with time.
This cake is a real winner and no one would ever guess it is vegan/no oil.
Now if I can only remember to make it the day before…
Manuela
January 1, 2014 at 11:58 amThis is the best vegan cake ever!!! When are you publishing a book? đ
Happy New Year to you and family!
Manuela
Liz
January 8, 2014 at 10:20 amLove this recipe. I’ve tweeked it many times to make several different cakes from this one recipe by changing the spices. For example, I replace a couple of tablespoons of molasses for a couple tablespoons of applesauce, and beef up the ginger for gingerbread. Also, I find that the cake does just as well on a half cup of sugar, and I prefer it since the full cup tastes way too sweet for me. The ‘crumb’ is good and cake-y (is that a word?) It seems with my oven, at 325 degrees convection bake, it needs baking for and hour and fifteen minutes. The last cake I made, I added two cups of soaked raisins with the applesauce, and used two tablespoons of molasses, a good shake of cloves and cinnamon. Made a superb raisin cake. Again, half a cup of sugar..
Kris
March 5, 2014 at 10:38 pmI can’t believe how good this tastes! I only made half the batch because I didn’t know what it would be like. So moist, so tasty. I don’t think it rose very well though, might have just been because it was too little batter.
Susan, your blog sticks out in between all those food blogs out there. I could spend all night studying your recipes and planning when I’ll cook them ;-).
Marsha
March 7, 2014 at 2:09 pmWhat a delicious cake! Thanks, Susan! I baked it last night and took it to my cardiologist’s office today as a thank you for all their kindnesses and they loved it. Since their practice philosophy promotes low-fat, vegan diets, they were thrilled to know that it was not only delicious but rather healthy for such a tasty treat. You made me look like a hero–and a talented baker. I have to say, I have rarely made a cake that was so incredibly easy and yielded such a nice result.
Maggie
April 16, 2014 at 7:17 amI’m so glad your surgery went well!
I made this cake over the weekend and it is WONDERFUL. My whole family loved it. I made it on Saturday and today it is still perfectly moist and delicious.
I have a question though – my cake didn’t seem to rise very much, and it was very dense, almost like a banana or zucchini bread. Is this how yours came out?
Thanks!
Maggie
Susan Voisin
April 16, 2014 at 7:45 amIt’s definitely denser than a “normal” cake and doesn’t rise super-high, so I think yours probably came out like mine. Whole wheat flour and lack of fat does that. I’m so used to it (and unused to regular baked goods) that I don’t really notice it. I’m glad you liked it, though!
Maggie
April 16, 2014 at 9:51 amok, thanks! Mine was actually gluten free also – I used Bob’s redmill. I think I’m going to make this for Easter brunch and maybe dress it up with some edible flowers in the middle!
Laurel
April 28, 2014 at 2:08 pmcan this cake be served room temperature?
Susan Voisin
April 28, 2014 at 2:52 pmYes. Refrigerate it if it will be a day or two before you serve it, though.
Shevon
June 9, 2014 at 7:12 amDelicious and spongy. Thanks.
Lauren
October 20, 2014 at 9:27 amOh my gosh, yummy! As a student at college (a military one no less), I can’t tell you how much I miss vegan baking (and eating of course)! When I get home this weekend for a visit, this is the first thing on my baking to do list!
karen
November 9, 2014 at 1:55 pmLove this cake! I didn’t have crystallized ginger so I made it without, still yummy. My omnivore family loved it too…it disappeared fast. I experimented a bit and followed the recipe but the next time left out the spices and substituted dark cocoa powder….yummy esp with strawberries on the side and a little liqueur drizzled on top
carrie
November 21, 2014 at 2:26 pmHi, can I sub coconut flour for the wheat flour to get gluten free? Thanks.
Susan Voisin
November 21, 2014 at 2:55 pmUsually it takes more than just replacing the flour to make baked goods gluten-free. You may need a combination of flours and the addition of something like xanthan gum to hold it together. You could try a gluten-free baking mix, but I don’t think coconut flour alone would work.
Virginia
January 31, 2018 at 6:06 pmCoconut flour (or any other gluten free flour) alone would not work. There are many online recipes for making your own GF flour blend if you want to go to the effort. Most contain at least some tapioca flour.
There are also many very good GF blends available commercially. Bob’s Red Mill makes one called “!:1” that contained xanthan gum, and can literally be substituted 1:1 for wheat flour in any recipe. King Arthur makes one called, “Measure for Measure” that is also good. Both are dairy free. Some bakers prefer a GF blend that does NOT contain xanthan gum. This allows you to adjust the amount of xanthan gum to suit the consistency of the baked good product you are making. Xantham gum (or other substance such as agar agar) is essential to create elasticity and stickiness in your dough or batter.
Michelle
December 16, 2014 at 8:12 pmDo you have to serve immediately after applying the glaze? I want to make for my work Christmas party.
Susan Voisin
December 16, 2014 at 9:04 pmThe glaze will sink into the cake pretty quickly, so try to add it as close to serving time.
Lesli
December 18, 2014 at 11:14 amThis is an awesome cake, and one I love making for dinners with friends. It keeps exceptionally well, and is moist and delightful.
This last time I added a bit of powdered peanut butter for a slight taffy apple flavor….it was nice, though I think I still like the original version better.
Thanks Susan! Your recipes have really helped us in our transition to vegan whole foods plant based eating!!
Marian Gleason
December 21, 2014 at 11:05 amThis is from two years ago – how did I miss this recipe?!?!?!!
I have all the ingredients on hand – I’m making this ASAP!!
And I’ll give my review when my Bill & I taste it. đ
Kathy G
December 21, 2014 at 3:45 pmThat photo is so great it makes you want to reach out with your finger and swipe off some of the glaze! I want to try this recipe for the holidays. I love ginger!
chen
December 25, 2014 at 5:00 pmMade this cake today for Christmas. So good, so easy…it’s perfect. Thank you for all the delicious recipes Susan. Merry Christmas to you and your family đ
Michele Chorman
February 9, 2015 at 6:00 pmWow! I made this cake tonight. I substituted 3/4 c of honey for the granulated sugar, reduced the applesauce to 2 c and dropped the oven to 325 degrees (to accommodate for the liquid sugar). This a definitely a KEEPER!! The glaze is so yum and the crystalized ginger makes it unique and sassy – we love it! Thanks so much for this great recipe. This site is a staple site for me – invaluable, really since it is not easy to find no fat recipes! You are the BOMB! đ
Patti Garland
May 15, 2015 at 7:55 pmMy husband and I finished this in two days. It was absolutely delicious! Thank you for sharing your wonderful recipes.
Dianne
November 8, 2015 at 4:53 pmWe love this cake (Applesauce Ginger Cake) and also made it into a spice cake. Delete the crystal ginger; add 1.5 tsp cinnamon, 0.5 tsp of nutmeg and 0.5 tsp of allspice (and keep the original 1.5 tsp ginger powder and 1/8 tsp cloves). Follow the rest of the instructions the same as the original. YUMMMY!!!!
Sonia | BrightBird
November 24, 2015 at 3:33 pmLove your recipes Susan! I´m so excited to try this cake!