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
Melissa
Hi ela thanks for this recipe. Can i teplace the apple sauce with mashed bananas please?
Ela
Hi Melissa, that should be fine. 🙂
Jill
LOVE this recipe!!! I used 1 c oat flour and 1 c white wheat flour. Also added vanilla extract. So good. Spicy and delicious. I didn’t even need frosting although the recipe looks great.
Ela
So happy you loved it, Jill! Thanks for sharing. 🙂
Rebecca Rodriguez
I made this for Thanksgiving and it turned out great! I used brown rice flour and made my own oat flour, and used coconut sugar for the frosting. .The frosting is so good! Next time I make it, I think I will amp up the gingerbread spice some, but other than that it was perfect!
Ela
So happy you liked it, Rebecca! Thanks for your feedback. 🙂
Jen
I am not gluten free, so I was wondering if I could just use regular whole wheat or white flour? Also, have you ever tried adding some grated raw ginger into the recipe to boost the ginger flavor?
Ela
Yes, you can definitely use regular flour. 🙂 Fresh, raw ginger sounds great and should work fine. 🙂
Stacey
Hello this looks lovely! Just wondering what I could replace the granulated sweetener with in the frosting?
Looking forward to making this!
Ela
Hi Stacey! You can simply leave out the frosting. 🙂
Stacey
Thank you!
Anda
Hi Ella! Love this and can’t wait to try it. Do you mind sharing what tool you use to compile your nutrition info?
Ela
I use Cronometer.com most of the time. 🙂
Lily
Hi, can brown rice flour work insteadI’ve noticed that all your gluten-free recipe use white rice flour, why ? Is it supposed to give a fluffier, moister cake ?
Bc, I only have brown rice flour in my near-by store, and it is supposed to be more healthy, no ? Let me know, thanks
Ela
Yes, white rice flour will make the cake fluffier but brown rice flour should work too! 🙂
Lily
Thanks !
Stacey Pilkington
Hi Ela
What should I replace rice flour with, I need something gf please!
Can’t wait to try this with your spice mix!
Ela
Buckwheat flour might work but I haven’t tried it yet. 🙂
Bianca Zapatka
This cake looks so delicious! I really love gingerbread! Lots of love, Bianca <3
Ela
It’s very flavorful and so good! I hope you will give it a try. 🙂
Adriana
I didn’t try the cake recipe but I made the frosting to go with another gingerbread recipe. I did not like it. I found it very bland (even after adding more sugar) and quite soft/watery, even after sitting in the fridge overnight. I would not make it again.
Ela
So sorry you didn’t like the frosting! I made it many times and it never came out bland, soft or watery.
Maria
Love this recipe! I made it the other day. It tasted delicious! I just love the gingerbread flavors. However, the texture of the cake is not right. It is too chewy. Not fluffy like a typical cake. I think this is a result of the oat flour as other baked goods that I’ve tried to make using oat flour seem to end up with the same chewy texture. Any suggestions for a gluten-free flour to substitute? Or any idea why the oat flour would make it chewy like that?
Also the frosting was really good too!
Ela
Hi Maria, you can’t compare oat flour with wheat flour. The texture will be always different. You could try mixing oat flour with rice flour or buckwheat flour for a fluffier result. 🙂
Maria
Thank you!
Sabine
Hi Ela,
Thank you for all these yummy recipes ????
One question : One of my son is allergic to cashews, any tree nuts in fact. ???? Could you recommend any other frosting nut-free?
Many thanks!!
Ela
Hi Sabine! That’s difficult then. Maybe if your son can eat coconut, you could add 1/2 a cup of coconut butter. 🙂
Ana
Hi Ela. This looks awesome! I want to make it for a dinner party this weekend. Just a question… Can I substitute the cashews with peacans for the frosting? I have lots of them and I’d like to use them instead of buying more nuts for now. Any advice on this? I’d really appreciate it. Thank you for your wonderful recipes!
Ana
Pecans* (sorry for the typo)
Ela
Hi Ana, I don’t think it will work. Cashews are perfect for a cream or a spread. I never tried to use other nuts for making cream. You can check out my newest recipe, a delicious pecan pie: https://elavegan.com/vegan-pecan-pie-recipe/ 🙂
Ana
Thank you! Happy holidays 🙂
Ela
Thanks dear! Happy holidays to you and your family. 🙂
Alisa D Simonson
Hi, I made this to take to a Christmas party for the plant based folks. It was delicious! We all loved it and had two or three pieces. The creaminess of the frosting was amazing, and the cake itself was superb. I used freshly ground whole wheat flour per your suggestion in the comments and it was per feed.
Ela
That’s awesome, Alisa! Thanks so much for your great feedback and for letting me know that the recipe works with whole wheat flour. 🙂
Elena
Which flour can I use instead of rice flour? Spelt?
Ela
Hello! Spelt flour should be fine.
Elena
Thanks a lot!!
Ela
You are very welcome, Elena. 🙂
Tangre
Bonsoir ela
J’aimerai beaucoup faire votre recette mais les proportions en france sont en grammes…Quand vous parlez de tasse cela fait combien de grammes? Merci pour votre retour et toutes vos jolies recettes qui font rêver
Ela
Hello Tangre 🙂 I have both, cups and grams (metric measurements) for all recipes.
Mercedes
Voy a hacerlo!!! gracias!!!!
Ela
De nada! Disfruta! 🙂
LUCJA
My first ever vegan cake and first time trying a recipe from Ela. It won’t be s my last! It was delicious, super moist and fluffy, really tasty!
Ela
I am glad you liked the cake, Lucja! Thanks for your great feedback. 🙂
Tina
Looks soooo yummyyyy!! ?Gonna make it! Just one question, can I ignore the molases? I mean not to add it at all? Or what I can add instead? ?
Ela
Hi Tina, yes, you can leave it out. You could use sugar beet syrup instead or just increase the amount of maple syrup. 🙂
Ana Patricia
Hi Ela! Have the same question, gonna sub with maple syrup should I do the same amount as molasses ?
Ela
Hi Ana, it depends on how sweet you want the cake to be. I would use 1/8 cup maple syrup and 1/8 cup more of applesauce, otherwise, it might end up too sweet. 🙂
Dee | Green Smoothie Gourmet
I love this gingerbread cake recipe Ela! It’s my favorite holiday dessert along with pumpkin cake! Also your frosting looks delicious. take care, Dee
Ela
Thanks so much, Dee! I am so glad you like it. Lots of love 🙂
Sarah
Hi Ela, can I use wheat flour instead of rice flour?
Thank you for your greats receipts!
Sarah
Ela
Hi Sarah, you can try replacing rice flour AND oat flour with 250 grams (about 2 cups) of wheat flour or spelt flour. I never tried it but it should work fine. 🙂