Vegan Gingerbread Cake

Published Date
February 2nd 2022
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Close up shot of Vegan Gingerbread Cake in a plate with cream on top
Front shot of sliced Vegan Gingerbread Cake in a saucer and baking pan on the back
Aerial shot of sliced Vegan Gingerbread Cake with cream on top in a saucer

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.  

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Author: Sarah Leadon
Average: 5 (3 votes)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
8 persons


Gingerbread Cake
Coconut Whipped Cream


Gingerbread Cake

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

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. 

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

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