This quick and easy vegan gingerbread cake is soft, moist, packed with warming spices, and perfect for the holidays! Plus, it’s also gluten-free, oil-free, refined sugar-free, and can be topped with a creamy frosting!
Holiday Vegan Gingerbread Cake with Frosting
What pumpkin chocolate chip bread (and pumpkin pie) is to fall, this vegan gingerbread cake is for Christmas! With the combination of robust warming spices and sweet molasses, this gluten-free gingerbread cake is perfect for the holidays.
It smells and tastes fantastic, and unlike hard gingerbread cookies, it’s moist, fluffy, soft, and can optionally be enjoyed with a creamy cashew-based pudding ‘frosting’ for added yumminess.
As decadent as this Christmas gingerbread cake appears, though, it’s also surprisingly healthy. As written, the recipe is oil-free, refined-sugar-free, lightly sweetened, and contains mainly whole grains. All while maintaining traditional gingerbread’s slightly dense yet spongy, fluffy, moist consistency.
Plus, it’s super versatile. You can adjust the sweetness and spice levels to taste, omit the creamy frosting, and enjoy this ginger molasses cake as a sheet cake, layer cake, or turn it into mini loaves or muffins!
Best of all, it’s a great ‘quick and easy’ Christmas recipe that requires just a couple of bowls, a whisk, and optionally, a blender/ food processor if you’re making the frosting. While baking, your kitchen will smell like Christmas and make you want to bake even more, like these cinnamon star cookies, coconut macaroons, and vegan raspberry thumbprint cookies!
The Ingredients
This gluten-free gingerbread recipe is comprised almost entirely of ingredients easily found in most well-stocked pantries.
Wet Ingredients
- Applesauce: Use unsweetened applesauce or mashed overripe banana to bind in place of eggs and add moisture to the vegan gingerbread cake.
- Coconut milk: Full-fat canned coconut milk provides the vegan ginger cake with a moist, tender crumb. Alternatively, use another plant-based milk with 2 tablespoons of oil (vegetable, coconut, etc.).
- Sweetener: I use maple syrup, but other liquid sweeteners like agave or brown rice syrup would work, too.
- Dark molasses: This is important for achieving the proper gingerbread flavor. Use unsulphured dark molasses rather than blackstrap molasses (which is bitter). If you aren’t a fan of its flavor, use just 2-3 tablespoons of molasses with an extra 1-2 tablespoons of maple syrup. If all you have is blackstrap molasses, use one tablespoon of it, along with 3 tablespoons of maple syrup.
Dry ingredients
- Flours: I used a combination of oat flour and white rice flour (brown rice flour works, but the cake won’t be as fluffy) to create a vegan, gluten-free gingerbread cake that’s fluffy and cake-like but gluten-free. If you don’t have oat flour, grind oats in a blender or coffee/spice grinder until floury.
- Gingerbread spice: Use a store-bought version or make it yourself by combining:
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Salt: To balance and enhance the flavors within this ginger molasses cake.
- Leavening agents: This vegan gingerbread recipe relies on baking powder and baking soda for lift and fluffy texture.
The Frosting
- Cashews: Use raw, unsalted cashews. Other nuts, like macadamia nuts, may also work. For a nut-free version, try sunflower seeds, though their flavor is more robust.
- Plant-based milk: Use any non-dairy milk – almond, coconut, soy, rice, cashew, etc.
- Cornstarch: To help thicken the frosting. Arrowroot flour should also work.
- Granulated sweetener: Use any – that includes coconut sugar, date sugar, organic white (or brown) sugar, or even sugar alternatives like Erythritol (which I used).
- Vanilla extract: Use natural vanilla for the best quality and flavor.
Optional Add-Ins
- Citrus: Gingerbread and orange or lemon pair wonderfully. You could add a teaspoon of lemon/ orange zest to the cake batter or even a few drops of orange extract to the cashew pudding frosting. Alternatively, make a simple citrus glaze instead of the pudding frosting, using orange juice or lemon juice.
- Ginger: To ramp up the ginger flavor, use fresh ginger OR add a small handful of finely chopped candied/crystallized ginger into the batter.
- Nuts: Add some chopped walnuts or pecans to the batter for extra texture.
- Raisins: I like to soak them in rum first for the best flavor and plump texture.
- Apple/pear: Finely chop 1-2 (depending on their size) of your favorite baking apples or pears to mix into the batter.
- Whipped coconut cream: Instead of the cashew frosting, use lightly sweetened coconut cream (the thick cream from a can of chilled full-fat coconut milk).
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Vegan Gingerbread Cake?
This Christmas gingerbread cake requires minimal skill and no fancy tools (except a blender, and even then, only if you make the frosting) but yields perfectly spiced cake every time.
- First, leave the cashews to soak in cold water overnight or boiling water for about 30 minutes until super tender. Then, drain the water and pat them dry.
- Meanwhile, preheat the oven to 350 °F/177 °C, and line a 6×9-inch (15 x 23 cm) cake pan with parchment paper, leaving an overhang on all sides for easy removal.
- Then, add all the dry ingredients to a large mixing bowl and whisk.
- Next, add all the wet ingredients to the mixture and stir/whisk until just combined. Be careful not to over-mix it.
- Pour the gingerbread cake batter into the prepared pan and bake it in the oven for around 35 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine, but not wet).
- Allow the cake to cool for 15 minutes before transferring it to a wire cooling rack to finish cooling completely.
If you plan to add the cashew frosting, leave the cake in the baking tray.
Cashew Frosting
- Meanwhile, to prepare the ‘pudding’ style topping, add all the frosting ingredients (except the cashews) to a saucepan. Whisk vigorously until lump-free, then bring it to a boil, allowing it to simmer for 1-2 minutes, constantly stirring, until the mixture thickens.
- Transfer that mixture, along with the soaked cashews, to a high-speed blender and blend until completely smooth and creamy.
A food processor will also work, but it takes longer to get the job done. Then, give the frosting a taste and adjust the sweetness.
- Finally, pour the cream over the cooled vegan gingerbread cake, spread it evenly with a spatula, then transfer it to the freezer for 1 ½-2 hours, to set (or the refrigerator overnight). When ready, slice and enjoy!
Storing Instructions
Store: The leftover Christmas gingerbread cake will store in an airtight container in the refrigerator for up to 5 days.
Freeze: Freeze the cooled vegan gingerbread cake for up to 3 months, with or without the topping, in an airtight container. Allow it to thaw in the refrigerator overnight before enjoying it.
How to Serve?
How you serve this gluten-free gingerbread cake will differ based on whether you add the frosting. Without it, it’s popular to microwave a slice (or warm it in the oven at 350 °F/177 °C for a few minutes), then serve it with vegan custard, ice cream, or a dollop of vegan whipped cream.
A slice of this vegan ginger cake would also pair well with a serving of chai, hot chocolate or a latte/ coffee.
FAQs
Can I make vegan gingerbread muffins with this recipe?
That should work. Just reduce the baking time until a toothpick inserted into the center of a muffin comes out clean (a few crumbs are fine). I think they would take between 20-25 minutes.
Can I make it into a loaf, mini loaf, or other cake shapes?
- For gingerbread loaves: Use a regular loaf pan, bundt pan, or several mini loaf pans and adjust the baking time. I suggest about 35-40 minutes for a large one, or 25-30 minutes for mini loaves.
- Layered cake: Double the batter and divide it between two 7 or 8-inch round cake pans. Baking time will vary, first check at 22 minutes.
- 9×13 cake: Double the batter, then monitor the cake while baking. It should take somewhere between 25-35 minutes.
Baking time varies, so bake until a toothpick inserted into the center comes out clean.
Can I use regular wheat flour?
If you aren’t gluten-free, this vegan gingerbread cake recipe should work fine with 250 grams (about 2 cups) of regular all-purpose flour or a 50/50 blend of white and whole wheat flour instead.
Recipe Notes and Top Tips
- Use kitchen scales: For the best results, measure the ingredients using grams on a kitchen scale.
- Adjust the spices/sweetness: You can increase or decrease the amount of gingerbread spice you use, to taste. If you find the cake too subtle, you could even add a pinch or more to the frosting. Likewise, if desired, add more sweetener (granulated/powdered) to the cake or frosting.
- Use fresh spices: If any of them are old, the flavor and ingredient ratio will be off.
More Vegan Holiday Desserts
- Caramel Apple Cheesecake
- The Best Pumpkin Pie
- Easy Apple Strudel
- Apple Cinnamon Rolls
- Carrot Cake Donuts With Gingerbread
- Cranberry Loaf Cake
- Fruit Cake With Chocolate
If you try this easy vegan gingerbread cake recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.

Vegan Gingerbread Cake
Ingredients
Dry Cake Ingredients:
- 1 cup (160 g) rice flour (I used white)
- 1 cup (90 g) oat flour gluten-free if needed (see notes)
- 4 tsp gingerbread spice (see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 tsp salt
Wet Cake Ingredients:
- 3/4 cup (180 g) applesauce
- 1/2 cup (120 g) canned coconut milk (see notes)
- 1/3 cup (110 g) maple syrup or any other liquid sweetener
- 1/4 cup (80 g) dark molasses (see notes)
Frosting (optional):
- 3/4 cup (180 ml) plant-based milk
- 2 tbsp (16 g) cornstarch (see notes)
- 5 1/2 tbsp (60 g) granulated sweetener (see notes)
- 3/4 tsp vanilla extract
- 3/4 cup + 1 1/2 tbsp (125 g) cashews (soaked)
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale. Check out the easy-to-follow step-by-step process shots above in the blog post.
Cake
- First, leave the cashews to soak in cold water overnight or boiling water for about 30 minutes until super tender. Then, drain the water and pat them dry.
- Meanwhile, preheat the oven to 350 °F/177 °C, and line a 6x9-inch (15 x 23 cm) cake pan with parchment paper, leaving an overhang on all sides for easy removal.
- Add all the dry ingredients to a large mixing bowl and whisk.
- Next, add all the wet ingredients to the mixture and stir/whisk until just combined. Be careful not to over-mix it.
- Pour the batter into the prepared pan and bake it in the oven for around 35 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine, but not wet).The baking time can be a few minutes less or more, depending on your oven and the size of the pan.
- Allow the cake to cool for 15 minutes before transferring it to a wire cooling rack to finish cooling completely. If you plan to add the cashew frosting, leave the cake in the baking tray.You can skip the frosting and simply dust the cake with icing sugar (or powdered Erythritol).
Frosting (optional)
- Meanwhile, to prepare the ‘pudding’ style topping, add all the frosting ingredients (except the cashews) to a saucepan. Whisk vigorously until lump-free, then bring it to a boil, allowing it to simmer for 1-2 minutes, constantly stirring, until the mixture thickens.
- Transfer that mixture, along with the soaked cashews, to a blender and blend until completely smooth and creamy. A food processor will also work, but it takes longer to get the job done. Then, give the frosting a taste and adjust the sweetness.
- Finally, pour the cream over the cooled cake, spread it evenly with a spatula, then transfer it to the freezer for 1 ½-2 hours, to set (or the refrigerator overnight). When ready, slice and enjoy!
Notes
Video Of The Recipe:
- Store leftovers covered in the refrigerator for up to 5 days or freeze up to 3 months. Enjoy!
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- Oat flour: If you don't have oat flour, simply process oats (regular or certified gluten-free oats) in a blender or electric spice/coffee grinder.
- Canned coconut milk: If you don't want to use canned coconut milk, you can use any other plant-based milk instead with the addition of 2 tablespoons of oil!
- Molasses: Use dark molasses, not blackstrap molasses. If you aren't a fan of molasses (some people don't like the strong taste) you can use less (e.g. just 2-3 tablespoons) and add 1-2 tablespoons maple syrup in addition.
- Cornstarch: You can use arrowroot flour instead.
- Sweetener: Any granulated sweetener can be used. Some examples are Erythritol (that's what I used), coconut sugar, regular sugar or date sugar.
- Recipe serves 8. Nutrition facts are for one piece of cake without the frosting.
- With the frosting, a piece has the following nutrition facts (sweetened with Erythritol):
Nutrition information is an estimate and has been calculated automatically
Thank you for sharing this informative one. Contact us if you want to order spices online at wholesale price….
hi I am intolerant to rice and oats, can I use buckwheat flour and something else?
Cassava flour and buckwheat should be fine.
Namaskar, greetings, love your recipes, could I use brown rice flour instead of white?
Hey, probably yes, but the texture will be denser. 🙂
Would gluten free 1-1 flour wirk in place of the rice flour and oat flour?
Thank you!
It might work fine, but the texture will be different. 🙂
Hi. Love your recipes:) May I ask why we should use regular molasses and not black strap? I only have black strap at home. Is it because it’s stronger in flavor? If so, I could use less? Perhaps 1tbs black strap and 3tbs maple syrup? Thanks!
Hi Tina, yes, it’s because of the taste. You can use a little less, your suggestion is good! 🙂
Hello Ella 🙂
I would like to make this for Xmas, do you reckon I could bake it in a muffin tin ?
Yes, that should totally work. Just reduce the baking time (I would say 20-25 minutes). 🙂
Have someone made the cake with just whipped coconut cream instead of the frosting? – would that be tasty for the cake? ???? happy new year!
I haven’t yet. I think it would taste great as well. 🙂
All the best for 2022. 🙂
I will try???? – all the best! ⭐️
Enjoy it! 🙂
I made this exactly as you wrote it. Excellent results!
That’s awesome, Erich! So glad you liked it. 🙂
Bonjour,
Ce gâteau à l’air délicieux j’aimerai le faire.
Cependant, je n’ai ni mélasse ni sirop d’érable. Est ce que je peux mettre à la place du miel et sucre de canne?
Merci.
Jessica
Hi Jessica, I will answer in English because I do not speak French. Yes, I think that should be possible. 🙂
thnx v much,,,altho i don’t know one end of oven from other [ this old oven markings gone and i do not know which part heats up ] your recipes add greatly to the quality of life – since i was forced to become gluten free after moving to bulgarian mountain village [no shop 50 miles ] and 1 ring stove electric to cook rice and now back in civilisation i want bread / cakes back…[i did the topping]
I have a vegan in my family who is extremely allergic to cashews. Do you have a suggestion for an alternative when frostings etc call for a cashew base?
Hi Stephanie, that is really difficult as most nuts aren’t as soft (or turn into a cream) as cashews. However, you could try pine nuts, macadamia nuts, almonds, or sunflower seeds, these are the best options in my opinion. 🙂
Thank you. I appreciate your response.
You are welcome! 🙂
My daughter is anaphylactic with ALL nuts and most seeds. Is it possible to make a frosting from sweet potato & spices for this cake perhaps?
Hi Donna, I have a sweet potato frosting recipe HERE, however, it contains sunflower seed butter. Maybe you can use vegan butter instead (I never tried that though).
I made two versions of this and used monkfruit sweetener in the frosting ( you only use half the amount when doing this). I also substituted arrowroot powder for the corn starch because cornstarch and any non organic corn product is genetically modified in the worst way, For the cake, I used the rice flour in the cake and thought that was too dry. Never having used rice flour before, I did jot realize it has the consistency of corn meal-very granular and dry. The alternative version I made consisted of sorghum flour and a little xanthun powder. I think this softened up the cake more so than the original version. The found the recipe to be a solid foundation for this GF version of cake!
Thanks for your feedback. 🙂
This is an amazing cake!!! I’m really enjoying following your vegan baking recipes even though I’m not vegan myself!! I just made this cake and even though it’s not as sweet as a normal gingerbread cake of course, the nice mixture of spices make up for it! I had to grind the cloves up myself so I think I maybe added a little too much and it’s a little overpowering so I will have to keep that in mind for next time ???? I also added some fresh apple pieces because I wasn’t sure how it would turn out and it gave it a nice touch but it definitely would’ve turned out just as good without! I also used a different frosting recipe because I’m not a fan of the cashew frosting but overall I’d definitely make this again!!
Thanks for your feedback, Allie. 🙂