Classic Vegan Gingerbread Cake

Wednesday, January 30th, 2013 | Vegan Cakes, Vegan Desserts, Vegan Farmer's Market, Vegan Fruit, Vegan Uncategorized

Yield: 1 9-inch bundt cake

I think I am obsessed with veganizing Cook’s Country/Cook’s Illustrated recipes!

My latest redux is their Classic Gingerbread Cake. And it is special!

It may well be the moistest and most deeply and complexly flavored cakes you will ever enjoy. I credit the Guinness Stout and the fresh grated ginger, among other things.

Find my recipe HERE at One Green Planet!

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The Blooming Platter offers a growing collection of recipes for creative appetizers, beverages, snacks, soups, salads, sides and entrees with a tendency toward ethnic fusion dishes, lightened-up comfort foods and updated classics with a twist. A baker since childhood, I also include a burgeoning selection of dessert recipes that will tempt even the staunchest dairy-lover. Here's to compassionate plant-based cooking and eating!

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A vegan blogger, freelance writer, and food stylist, Betsy DiJulio wrote “The Veggie Table” column for Norfolk, VA’s Virginian-Pilot newspaper. A lifetime cooking enthusiast, Betsy has worked as a caterer, taught private cooking classes, and has also won national recipe competitions. As a writer, DiJulio focuses on topics of vegan and organic food, art, home and garden design, and green initiatives. A practicing artist, Betsy DiJulio, M.A., Ed.S., is a full-time art teacher at Princess Ann High School in the Virginia Beach (VA) City Public Schools, where she was chosen as the 2010 Citywide Teacher of the Year. This longtime vegetarian-turned-vegan is an animal rights supporter and Virginia Beach SPCA volunteer. DiJulio and her husband, Joe, share their home with a pack of beloved canines.