Published:
Feb 9th 2022
by 
Last updated: Dec 17th 2024
Just because you are a vegan doesn't mean you should miss out on a delicious cake. We have 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 improve 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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Explore brand collaborationsThis Vegan Gingerbread Cake offers a delightful balance of warm spices and a moist, tender crumb. Whether you're vegan or not, this cake brings the comforting flavors of ginger, cinnamon, and cloves with a light, fluffy texture. Topped with coconut whipped cream, it's the perfect dessert for any occasion, especially during the holidays.
- Be sure to use fresh ground spices to ensure the cake has the best possible flavor.
- For a smoother texture, sift the flour before adding it to the batter.
- Let the cake cool completely before adding the coconut whipped cream for a clean presentation.
This Vegan Gingerbread Cake pairs beautifully with a variety of toppings and accompaniments.
For a simple yet indulgent touch, serve it with a dollop of coconut whipped cream or a drizzle of warm maple syrup.
You can also add a dusting of powdered sugar or a sprinkle of cinnamon to enhance the spiced flavor.
For a more decadent option, try serving it with a scoop of dairy-free vanilla ice cream or a side of fresh fruit like sliced pears or apples.
This cake also works well as a delightful breakfast or snack, paired with a cup of hot tea or coffee!
- You can substitute maple syrup for molasses if you prefer a milder sweetness.
- Try adding chopped walnuts or pecans for added texture.
- If you don’t have coconut cream, use any plant-based whipped topping.
- For a gluten-free version, swap the all-purpose flour with a gluten-free blend.
Store the leftover gingerbread cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze individual slices for up to 3 months—just thaw and enjoy whenever you need a quick dessert.
- Ground Flaxseed: Acts as an egg replacement, binding the cake.
- Molasses: Provides a deep, rich flavor that is essential for gingerbread.
- Coconut Cream: For making a light, airy whipped cream topping.
- All-purpose flour: The base of the cake, providing structure.
- Ground Ginger: The star spice of gingerbread, giving it warmth and a little heat.
- Cinnamon, Nutmeg, and Cloves: These spices add depth and complexity to the gingerbread.
- Almond Milk: A dairy-free option that keeps the cake moist.
Can I make Vegan Gingerbread Cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free baking blend. Just make sure it’s a 1:1 replacement for the best results.
Can I use a different oil?
Yes, you can substitute canola oil with coconut oil or any neutral oil of your choice.
How to Make Vegan Gingerbread Cake
To make this Vegan Gingerbread Cake, start by preparing your flax egg by combining ground flaxseed with water and letting it sit for a few minutes to thicken. In a large mixing bowl, whisk together the dry ingredients—flour, baking soda, salt, and all the spices.
Next, in a separate bowl, mix the wet ingredients, including the molasses, oil, and almond milk, until smooth. Combine the wet and dry ingredients gradually, stirring until you have a thick, smooth batter. Pour the batter into a greased or lined cake pan and bake at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool completely before adding your coconut whipped cream or any topping of your choice. Slice and serve this flavorful and spiced treat, perfect for the holiday season or any time you're craving a comforting dessert!
Time & Serves
Ingredients
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
1 cup Coconut Cream
4 tablespoons Powdered Sugar
1 teaspoon Vanilla Extract
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