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Gingerbread Cake Mix In A Jar For 1

Photo Credit: Vegan Richa



Flours 4 oz Jar

  • 1 tsp. Ground cashew (or almond or other nuts)
  • 1 tbsp. Buckwheat flour (or sorghum or amaranth flour)
  • 1/8 tsp. Baking powder
  • pinch Baking soda
  • 1/2 tsp. Flaxmeal
  • 2 tbsp. Ground raw sugar
  • 1/8 tsp. Ginger powder
  • 1/8 tsp. Cinnamon powder
  • pinch Cloves powder
  • 1/2 tsp. Blackstrap molasses
  • 1 tsp. Chopped candied ginger (optional)
  • 2 tsp. Coconut milk or almond milk or non dairy yogurt
  • 1 tsp. Oil (melted coconut or vegan butter or canola)
  • 1 Drops of lemon juice or vinegar (optional)


  1. Drop the molasses into the jar and spread at the bottom.
  2. In a bowl, mix all the flours and the other dry ingredients. Add to the jar, add some candied ginger.
  3. Close the lid and keep ready.
  4. Add 2 tsp coconut milk, 1 tsp oil and a drop of lemon juice to the jar.
  5. Mix well to combine. 
  6. Mix well to incorporate the molasses, else the molasses will make some hard honeycomb at the bottom.
  7. Bake for 19-20 minutes at pre-heated 375 degrees fahrenheit, then serve warm topped with Vanilla Ice cream.


If you do not have gluten-free flours like rice, buckwheat, use 1.5 Tablespoons ground Oats(or Spelt flour) + 1.5 Tablespoons ground almonds to replace the flours.

Variations: Substitute the non dairy milk with pumpkin puree or applesauce.
You can omit the molasses from the packed jar and add with the wet ingredients. Change instructions to accordingly.