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Gingerbread Cake Mix In a Jar for 1. Glutenfree Vegan Recipe

December 3, 2013 By Richa 60 Comments

 

Dont we all love everything in Jars! and Individual servings! And they make for cute and perfect gifts too. So this holiday season, keep an eye out on the blog for things in jars. Not just desserts, but some savory goodies too.

Lets start up with this Gingerbread bread/cake in a jar. The cake mix is in the jar. It can be made into batter in the jar, and then baked or microwaved and served in the Jar! How fun is that. Easy, Moist, spiced, delicious. Countdown to Christmas Stocking stuffers begins.

I used Brown rice and buckwheat flour for the cake in the pictures. You can use Oat and almond flour or other flours as well. Make a batch with other flours, to test if the wet ingredient amounts work. Ginger bread spices and sugar are mixed in. Some candied ginger is added on top and blackstrap molasses coats the bottom. This jar is ready to be gifted.




I am Holiday lagged and wishing that the long weekend did not have to end. It is probably going to snow this week. I hope it does! then Seattle will come to a stand still and everyone will take a snow day:)

More ideas that can be made into Jar gifts.

 
Oat Almond Chocolate Chunk Cookie Mix in a Jar
Molten Lava Chocolate Cake for 1
Dry Pasta Sauces in a Jar – White, Mac & Cheese, Chipotle Cheese, Sriracha Sesame cream, Nacho cheese sauce and more
Ginger Molasses Cookies
Coconut Macaroons

Steps:

Mix all the dry ingredients.



Add molasses to the jar.



Add the mixed dry ingredients. Top with candied ginger.



Add the wet ingredients and mix well to combine.
Mix well else you will get molasses honeycomb candy at the bottom.



Bake or microwave until done. Serve warm with ice cream.
The front jar gingerbread mix was baked. The jar in the back was microwaved.



Single Serving Gingerbread Cake Mix and Bake in a Jar
Allergen Information: Free of Dairy, egg, corn, soy, gluten. Can be made nut-free

Ingredients:
Jar (4 oz): Flours:
1.5 Tbsp brown rice flour
1 Tbsp buckwheat flour (or sorghum or amaranth flour)
1 loaded tsp ground cashew (or almond or other nuts)

1/8 tsp baking powder
a pinch of baking soda
1/2 tsp flaxmeal
2 Tbsps ground raw sugar
1/8 tsp ginger powder
1/8 tsp cinnamon powder
a generous pinch of cloves powder

1/2 tsp blackstrap molasses
1 tsp chopped candied ginger(optional)

To add:

2 tsps or more coconut milk or almond milk or non dairy yogurt
1 tsp oil (melted coconut or vegan butter or canola)
1-2 drops of lemon juice or vinegar(optional)

Instructions on the Jar: 
Add 2 tsps coconut milk, 1 tsp oil and a drop of lemon juice to the jar. Mix well to combine. Microwave for 35 to 45 seconds or Bake for 19-20 minutes at pre-heated 375 degrees F.

Method:
Pack the Jar:
Drop the molasses into the jar and spread at the bottom. In a bowl, mix all the flours and the other dry ingredients. Add to the jar. add some candied ginger. Close the lid and keep ready.

To make the gingerbread:
Add the ingredients under ‘To add’ and mix until well combined. Mix well to incorporate the molasses, else the molasses will make some hard honeycomb at the bottom.
Microwave for 35 to 45 seconds or Bake for 19-20 minutes at pre-heated 375 degrees F. Let cool a bit then Serve warm topped with vanilla or Carrot Cake Ice cream.

Note: 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. 

To make regular gingerbread, Use Spelt or unbleached white flour
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. 



Important!: Most mason jars are not safe to bake in, so check the jars before baking. Else use the jars to gift, transfer  into a small ramekin to bake. 

Filed Under: Cake Recipes, dessert, gluten free, Gluten Free Baking, holiday Tagged With: ginger, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Vegan Pumpkin Mousse Cake with Vanilla Spelt Sponge
Dal Tadka Mix in a Jar. Pink Lentil soup in a Jar. Vegan Glutenfree Recipe »

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  1. Princy Vinoth says

    December 3, 2013 at 8:33 am

    Wow this looks so cute and can’t believe its vegan too!

    Reply
  2. Sapana Behl says

    December 3, 2013 at 11:42 am

    Cake looks so beautiful ! Bookmarked !

    Reply
  3. Mihl says

    December 3, 2013 at 12:09 pm

    I once made hazelnut cakes in jars and I think this is a great idea!

    Reply
  4. luminousvegans says

    December 3, 2013 at 4:45 pm

    I love anything in jars! Seriously this is so cute and looks yummy too!

    Reply
  5. Caitlin says

    December 3, 2013 at 6:18 pm

    what a fabulous gift, richa! they are so cute but look so moist and decadent!

    Reply
  6. Shannon says

    December 3, 2013 at 6:59 pm

    These are adorable! I am a sucker for mason jars. I can’t seem to ever have enough!

    Reply
  7. Jackie @ Vegan Yack Attack! says

    December 3, 2013 at 8:29 pm

    Perfect!! I usually find myself baking things only for events or family, because if I give them to others I’m not as tempted to eat so much. This is what I need for “me” desserts. 😀

    Reply
  8. Vimitha Anand says

    December 3, 2013 at 8:32 pm

    I am so gonna try this Richa.. so hooked

    Reply
  9. Angela @ Canned-Time.com says

    December 3, 2013 at 9:39 pm

    Very cool Richa! I’ve done this with mini pies before but not cakes, YUM. I think I would want more than one………..♥

    Reply
  10. Indigo Moon BC says

    December 4, 2013 at 12:17 am

    I’ve been looking for a recipe that uses brown rice flour – thank you so much!!!! Your presentation and photos…. as always… are awesome. Very cute idea re the jars…..brilliant!

    Reply
  11. Robin says

    December 4, 2013 at 12:31 am

    Yum!! Could I sub the brown rice flour for oat, spelt, WW pastry, or another? I have the buckwheat and can get brown rice flour from the bulk bins but I already did my weekly shopping and want to make this ASAP! 🙂

    Reply
    • Richa says

      December 4, 2013 at 12:36 am

      Yes you can sub it with oats or spelt. ww+buckwheat might get a bit too dense.

      Reply
  12. Sarah says

    December 4, 2013 at 4:26 am

    Which brand of jars did you use? Are all canning jars oven safe? Don’t want to send someone a jar and have it crack on them 🙂

    Reply
    • Richa says

      December 4, 2013 at 5:29 am

      I am not sure of he brand. these are the molten lava take and bake jars(from hot cakes in seattle) that i have a ton of 🙂 and i have baked the frozen lava cakes after thawing the frozen cake batter for 10 mins without a single one cracking. i think any good quality mason jar will work fine, since there isnt much of a temperature differential with the gingerbread batter and baking temperature.

      Reply
    • Sarah says

      December 5, 2013 at 12:00 am

      Thanks! I am going to Hot Cakes for the first time on Saturday so I’ll pick some up! Would love to send these to my pregnant sister in law for Christmas to satisfy late night sweet cravings!

      Reply
    • Richa says

      December 5, 2013 at 12:05 am

      what! you havent been to hotcakes yet. they have the cakes in the frozen section in pcc and some other markets too.:)

      Reply
    • Sarah says

      December 5, 2013 at 4:21 am

      What?!? I had no idea! That’s dangerous. Ballard is an acceptable distance from Kirkland, but I have a PCC that I can walk to. I am doomed, happily doomed 🙂

      Reply
    • Richa says

      December 5, 2013 at 4:49 am

      😀 😀 yes, it is dangerous. very dangerous:) i think half my spice rack is made of these mason jars. i will complete the collection in another few months:)

      Reply
  13. acookinthemaking says

    December 4, 2013 at 3:01 pm

    This idea is ADORABLE!

    Reply
  14. laurelvb says

    December 4, 2013 at 5:20 pm

    Perfect. I’ll be making some of this just as soon as I get over the stomach ache from eating an ENTIRE gingerbread/chocolate/coffee bundt cake. You see, this is what happens when all you want is a taste of something and no one else wants anything but chocolate straight up. That’ll teach me. Now I can get my Gingerbread fix in portions to suit me without killing me. Thanks. 🙂

    Reply
    • Richa says

      December 5, 2013 at 12:04 am

      well. you can make my dal in a jar for a savory break. that will also be good on the tummy:)

      Reply
  15. Virtually Vegan Mama says

    December 5, 2013 at 4:22 pm

    how cute are these?!?! great idea!

    xo
    Jen

    Reply
  16. Pravina Parikh says

    December 5, 2013 at 7:57 pm

    Good idea easy and quick thank you

    Reply
  17. Purvi says

    December 5, 2013 at 10:04 pm

    I made me one for after-lunch today for a very cold day here in the Bay! Richa – this one’s a keeper, LOVE LOVE LOVE it 🙂 So yumm and quick and easy and light. The flours and spices combination go together very well. Thanks!!!

    Reply
    • Richa says

      December 6, 2013 at 3:34 am

      it is super cold here too this week.. in the 20s brrr. I am so glad you like it !!

      Reply
  18. Priya Narasimhan says

    December 6, 2013 at 11:10 am

    hi richa, is there a substitute for the molasses. we dont get it here in India. just loved your idea of baking in a jar. 🙂

    Reply
  19. veganmiam.com says

    December 10, 2013 at 2:12 am

    Your gingerbread cake mix in a jar is making my heart sing! Delicious!

    Reply
  20. Sunday Morning Banana Pancakes says

    December 16, 2013 at 6:38 pm

    So fun and cute, perfect for the Holidays!

    Reply
  21. Deryn @ Running on Real Food says

    February 1, 2014 at 5:26 pm

    Can I just make all your recipes…all the time…? Hehee. These look great, thanks!

    Reply
  22. Carreen Schroeder says

    March 4, 2014 at 3:28 pm

    Thank you for this AWESOME idea for my daughter and I! We are going to try it today! Being as naive as I am, my ONLY concern is placing the glass in the oven as I do not want to microwave. Do I just have to ensure my glass is oven-proof? Sorry for the silly question but thank you for the idea!

    Reply
    • Richa says

      March 4, 2014 at 10:18 pm

      it should not break. the usual glass jars should be oven proof. it might be a problem if you are using a chilled batter and then baking it. but a room temperature batter should not be a problem for the glass.

      Reply
  23. Anonymous says

    March 31, 2014 at 11:22 pm

    SO many said they loved this idea, and it IS really neat, but who’s had success? Who’s had failure??? It seems to me it would be so hard to mix properly in the jar. . . . . Who’s actually tried different flours?

    Reply
    • Richa says

      April 1, 2014 at 3:15 am

      use a small spoon. or move the ingredients to a bowl and mix. or use a larger jar or less ingredients per jar 🙂

      Reply
    • Anonymous says

      April 8, 2014 at 4:48 am

      Thanks for your reply, Richa. I appreciate the time you take on your site. I haven’t tried this recipe as I’m too busy scouring all of your recipes! lol I’m new to being a vegan and LOVING it. I wish more people would understand that we really can eat good food without animal products being involved 🙂

      Reply
  24. Bonnie says

    September 7, 2014 at 12:47 pm

    How many ounces are the jars?

    Reply
  25. stephi says

    September 9, 2014 at 12:06 pm

    This is such a cute idea as a christmas present, I am loving it. How long can it be stored until it expires?
    Also doesn’t the glass break in the oven? Not sure where to find oven-proof jars but will give it a try. Don’t want unpleasant surprises.
    Thank you
    apartment2504.wordpress.com

    Reply
    • Richa says

      September 9, 2014 at 6:36 pm

      it will keep for a few months. no the glass does not break. its a small mason jar and unless there is a big temperature differential like moving chilled batter to the jar and then to the oven immediately. the jar, contents and batter are at room temperature before baking, so all good..

      Reply
      • Cecilia says

        November 12, 2015 at 5:41 pm

        what size of jar did you use?

        Reply
        • Richa says

          November 12, 2015 at 8:53 pm

          4 oz jars

          Reply
  26. Pongodhall says

    June 4, 2015 at 6:00 am

    These jar mixes are wonderful Richa.
    So time saving and, lovely to give a few to hostess when we stop with them.

    Reply
  27. Beth Grant DeRoos says

    November 12, 2015 at 4:12 pm

    Love this and have wondered if someone has nut allergies can they leave the 1 teaspoon of nuts out? Is there a good substitute?

    Reply
    • Richa says

      November 12, 2015 at 4:40 pm

      yes you can leave it out.

      Reply
  28. Christine says

    December 12, 2015 at 9:58 am

    These are so cute! Richa, I know you are on the Instant Pot sites sometimes so I’m wondering if you think this could be cooked in the Instant Pot? I’m giving my kids each an Pot for Xmas so this would be fun to give with it.
    Thanks

    Reply
    • Richa says

      December 12, 2015 at 12:47 pm

      Hi Christine. You can bake cakes in Instant pot, but cookies need to dry out, so baking in the oven is probably the best bet. You can try baking my gingerbread cake or pumpkin bread in the IP using steaming. http://www.veganricha.com/2014/11/vegan-gingerbread-cake.html

      Reply
  29. Paayel Agarwaal says

    July 31, 2016 at 8:02 am

    Hi Richa

    What is the substitute for Molasses. Not readily available in India.

    Thanks

    Reply
    • Richa says

      July 31, 2016 at 11:21 am

      omit the molasses and use powdered jaggery instead of sugar in the mix.

      Reply
  30. marcia wordsworth says

    October 18, 2016 at 1:11 am

    you are a food goddess <3

    Reply
  31. Astrid says

    December 13, 2016 at 9:12 pm

    Hi! This looks amazing I’m so excited to make it, could you replace the mollases with agave or maple syrup at all?
    Thank you! 🙂

    Reply
    • Richa says

      December 13, 2016 at 9:49 pm

      Sure, either will work. the cake will be lighter in color

      Reply
  32. Celina says

    December 13, 2020 at 10:27 pm

    So cute! I’m going to try making this in the pressure cooker soon.

    Reply
  33. Faye Levy says

    December 17, 2020 at 2:28 pm

    What kind of jar did you use for baking in the oven?

    Reply
    • Vegan Richa Support says

      December 19, 2020 at 5:24 pm

      a standard, glass jar

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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