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the best vegan gingerbread cake with sugar-free frosting on a small plate
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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!
Course Cake, Dessert
Cuisine Belgian, German
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8

Equipment

  • Food processor*
  • Blender*
  • Kitchen scale*

Ingredients

Dry Cake Ingredients:

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) 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)

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

  • 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).

Frosting (optional)

  • 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!

Notes

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.
Nutrition Facts
Vegan Gingerbread Cake
Amount Per Serving
Calories 222 Calories from Fat 34
% Daily Value*
Fat 3.8g6%
Saturated Fat 2.8g14%
Carbohydrates 42.2g14%
Fiber 2g8%
Sugar 16.3g18%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
  • With the frosting, a piece has the following nutrition facts (sweetened with Erythritol):
Calories: 319kcal | Carbohydrates: 56g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Fiber: 2.5g | Sugar: 17g