Vegan Gingerbread Cake Recipe

Published on February 9th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up shot of Vegan Gingerbread Cake in a plate with cream on top

Just because you are a vegan doesn't mean you should miss out on a delicious cake. Therefore, we created this Vegan Gingerbread Cake that combines the flavor of a gingerbread cookie with the fluffy soft layers of a cake. For those who love gingerbread, we decided to elevate this vegan gingerbread cake by serving it with coconut whipped cream made from coconut cream. Though this gingerbread cake is delicious all by itself, with this vegan recipe, we hope you enjoy vegan gingerbread cake in a way you've never experienced before.  

 

Author: Sarah Leadon
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Time & Serves

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
8 persons

Ingredients

Gingerbread Cake
  • 1 tablespoon Ground Flaxseed

  • 3 tablespoons Water

  • 2 1/2 cups All-Purpose Flour

  • 1 1/2 teaspoons Baking Soda

  • 2 teaspoons Ground Cinnamon

  • 2 teaspoons Ground Ginger

  • 1/2 teaspoon Nutmeg

  • 1/4 teaspoon Ground Cloves

  • 1/2 teaspoon Salt

  • 1 cup Molasses

  • 3/4 cup Canola Oil

  • 1/3 cup Granulated Sugar 

  • 1/3 cup Dark Brown Sugar 

  • 3/4 cup Apple Sauce

  • 2 teaspoons Vanilla Extract

  • 1 tablespoon Raw Ginger, grated

  • 1/2 cup Almond Milk

Coconut Whipped Cream
  • 1 cup Coconut Cream 

  • 4 tablespoons Powdered Sugar 

  • 1 teaspoon Vanilla Extract

Instructions

Gingerbread Cake

Preheat oven to 350 °F, the middle shelf in place. 

Grease a 9 x 13 square cake pan with nonstick cooking spray.

Whisk the ground flaxseeds and water in a small bowl and let it sit for 5-10 minutes until it thickens. 

Whisk the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl and set it aside.

Whisk the molasses, canola oil, granulated sugar, and dark brown sugar in another large bowl.

Add the apple sauce, flaxseed mixture, vanilla extract, grated ginger until combined.

Stir in 1/3 of the flour mixture, then add 1/4 cup of almond milk. Continue adding the flour alternating with the almond milk until the ingredients are gone. 

Pour the cake batter into the square cake pan. 

Bake gingerbread cake in a preheated oven for 25-30 minutes until a skewer inserted into the cake comes out clean.

Remove and place on a cooling rack. Cool completely.

Coconut Whipped Cream

Place the count cream in a mixer fitted with the whip attachment and beat it for 30 seconds until creamy.

Add the powdered sugar and beat for 1 minute. 

Cut the gingerbread cake into 8 slices and add a dollop of whipped coconut cream before serving. 

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
gingerbread cake, recipe, vegan, gluten free, classic, oil-free, apple, easy

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon