Vegan Gingerbread Cupcakes Recipe
Prep time
Cook time
Total time
*If you prefer to omit the cocoa powder you can replace with 2 tablespoons of flour
Serves: 24 standard or 48 miniature cupcakes
  • Vegan Butter 1 stick (113g)
  • Light Brown sugar 1 cup (210g)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Warm Water 3 tablespoons (90ml)
  • Hot water 1 cup (237ml) *approximately 140° F
  • Molasses 1¼ cup (425g) (300ml)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Ground Ginger 2 teaspoons (3.5g)
  • Ground Cloves ¼ teaspoon (.5g)
  • Ground Cinnamon 1½ teaspoon (3g)
  • All Purpose Flour 2 ½ cups (325g)
  • Natural Unsweetened Cocoa Powder *not dutched 2 Tablespoons (12g)
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. In the meantime, cream the softened earth balance or shortening with the light brown sugar on medium -high speed until very light and fluffy, about 3 minutes.
  4. Scrape bowl periodically to ensure even mixing
  5. Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  6. Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine
  7. Add the flax egg to the creaming earth balance and sugar, and mix well.
  8. Add ⅓ of the dry ingredients, blend well
  9. Then add ½ of the molasses/water mixture slowly while mixing on low speed
  10. Stop and scrape the bottom and sides of the bowl often
  11. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
  12. Pour the batter into prepared pan and bake immediately in preheated 350° F oven Until It is Done approximately 15 minutes. A toothpick inserted into the center will yield sticky crumbs, not liquid or do the finger test, when it is springy to the touch they are done
Recipe by Gretchen's Bakery at