Vegan Gingerbread Cake
This is the best vegan gingerbread cake that is moist, fluffy, spongy, soft, and flavorful. The easy recipe is 100% plant-based, gluten-free, refined sugar-free, and even oil-free!
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)
- 3/4 cup (180 ml) almond milk or any other 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)
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.
Soak cashews in boiling water for about 30 minutes or until super soft, then drain the water.
Meanwhile, preheat the oven to 350 degrees Fahrenheit (ca. 177 degrees Celsius) and line a 6×9 inch (ca.15×23 cm) pan with parchment paper (with an overhang on all sides for easy removal).
Add all dry ingredients into a large bowl and mix with a whisk.
Now add all wet ingredients and mix again with a whisk until just combined. Don't over mix.
Bake in the oven for 35 minutes or until a toothpick comes out clean (it can be crumbly but shouldn't come out wet). Always insert the toothpick into the middle of the cake. The baking time can be a few minutes less or more depending on your oven and the size of the pan.
Let the cake cool completely. You can skip the frosting and simply dust the cake with icing sugar (or powdered Erythritol).
To make the pudding, simply add all frosting ingredients (except the cashews) into a saucepan. Whisk vigorously until there are no clumps. Once the mixture is completely smooth, turn on the heat and bring the mixture to a boil. Let simmer for 1-2 minutes (the pudding will get thick), then turn off the heat.
Add the pudding and the softened cashews to a blender or food processor and mix on high until the cream is completely smooth. If you don't have a high-speed blender, it will take longer. I use THIS food processor which got the job done. It took about 3-4 minutes.
Pour the cream onto the cooled cake and spread it evenly. Then put the pan into the freezer for about 1 1/2 to 2 hours to set or in the refrigerator overnight. I prefer the freezer method because I can then eat the cake sooner. :D
Store leftovers covered in the refrigerator for up to 5 days or freeze up to 3 months. Enjoy!
Video Of The Recipe:
Gingerbread Spice Mixture:
- 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 until you have oat flour.
- 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 Xylitol*, Erythritol (that's what I used), coconut sugar, regular sugar or date sugar. *Desserts with Xylitol should be never given to dogs.
- Recipe serves 8. Nutrition facts are for one piece of cake without the frosting.
Vegan Gingerbread Cake
Amount Per Serving
Calories from Fat 34
% Daily Value*
Saturated Fat 2.8g14%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 319kcal | Carbohydrates: 56g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Fiber: 2.5g | Sugar: 17g
- With the frosting, a piece has the following nutrition facts (sweetened with Erythritol):