Vegan Gingerbread Cake
Dec 18, 2018, Updated May 07, 2023
Soft and spiced, this Vegan Gingerbread Cake is the perfect quick and easy dessert for the holidays! Dust powdered sugar on top and enjoy a slice with a cuppa coffee or hot chocolate!
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Spiced Vegan Gingerbread Cake is a quick and easy dessert to whip up for the holidays! This cakes come together quickly and tastes great with just a dusting of powdered sugar on top.
Serve with coffee, hot chocolate or chai and enjoy!
Are you guys done with your holiday shopping? The lines in shopping malls are so crazy these days. We were out this weekend getting our shopping done and god it was crazy.
While I do like the festive vibes all around, sometimes I wish it wasn’t this crowded. Anyway other than the crowd, I do love this time of the year and all the cookies and desserts that comes along with it.
I have been baking a lot of cookies and cakes these days. First, it was our anniversary and then Sarvesh’s birthday and now the festive season. The baking party just doesn’t seem to end!
The latest bake from my kitchen is this Vegan Gingerbread Cake. It’s a super simple recipe which takes only 10 to 15 minutes to put together. I love having a slice of this cake with my cuppa chai.
How To Make Vegan Gingerbread Cake
This cake recipe can’t get any easier! It’s one of those quick and easy tea-time cakes which you can make in no time. I don’t do any kind of drizzle or frosting on this but you may, if you wish to.
I only dust some powdered sugar on top and I think that works well but of course you may slather with your favorite frosting or drizzle with a icing made with powdered sugar, cinnamon and milk. Yum!
To make this vegan gingerbread cake, start with sifting together the dry ingredients. I have mentioned this before, I do not like sifting at all but I just do it for eggless cakes. It does make a difference when it comes to the texture of the final cake.
I have used tons of spices here- ginger (of course!), cinnamon, cloves and nutmeg. This cake is heavy on spices, if you do not like heavily spiced cake, please cut down on the spices.Â
You can cut down ginger to 1.5 teaspoons, cinnamon to 3/4 teaspoon and probably skip the cloves for a lightly spiced cake.
For the wet ingredients, I used oil, molasses and non-dairy milk. I mixed the non-dairy milk with apple cider vinegar and let it rest for few minutes before using in the recipe. I have used cashew milk here but almond milk would also work just as well in this recipe.
And that’s about it, once your dry and wet ingredients are mixed, just pour the batter into the baking pan and bake until done!
This Vegan Gingerbread Cake
âś“ is soft and moist
âś“ spiced with all the warm holiday flavors
âś“ vegan and super easy to make
âś“ lightly sweetened
âś“ tastes great with coffee or hot chocolate (or chai in my case!)
We have so much to do during the holidays so I am always looking for easy recipes which also taste delicious. This vegan gingerbread cake hits just the right spots! It’s easy, taste great and will be a great addition to your holiday table.
Even though I am not a vegan, I really loved how this cake turned out. It was soft and nice and so well spiced. Hope you guys give this cake a try this holiday season!
Method
Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with non-stick spray and set aside.
1- To a large bowl add all purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, baking soda and salt.
2- Sift these ingredients together into another bowl. Set it aside.
3- To a measuring jar, add 1 cup of non-dairy milk and then add 1 tablespoon apple cider vinegar to it and stir. Let it sit fir 5 minutes.
4- To another large bowl, add oil and molasses and mix until combined. Then add the sugar, vanilla extract and and mix until well combined.
5- Now start adding the milk-vinegar mixture (after it has rested for 5 minutes) and the flour mix in parts to the oil-molasses-sugar mixture. Add half of the milk mixture and mix until combined.
6- Then add half of the flour mix and mix until combined. Add the remaining half of the milk mixture followed by the remaining flour mix.
7- Mix until you have a smooth batter but remember not to over-mix.
8- Transfer batter to the prepared loaf pan.
Bake at 350 F degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Once done, transfer to a wire rack to cool completely. Once the cake has cooled down, cut it into slices.
Dust some powdered sugar on top and enjoy a slice of this vegan gingerbread cake with a cup of coffee!
If you’ve tried this Vegan Gingerbread Cake Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Vegan Gingerbread Cake
Ingredients
- 1.5 cups all purpose flour 195 grams
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/4 + 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup non-dairy milk I used cashew milk, 240 ml/8 oz
- 1 tablespoon apple cider vinegar 15 ml
- 1/4 cup oil 60 ml/2oz, use oil of choice, I used avocado oil
- 1/4 cup molasses 60 ml/2 oz
- 1/2 cup granulated white sugar 100 grams
- 1/2 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with non-stick spray and set aside.
- To a large bowl add all purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, baking soda and salt.Sift these ingredients together into another bowl. Set it aside.
- To a measuring jar, add 1 cup of non-dairy milk and then add 1 tablespoon apple cider vinegar to it and stir. Let it sit fir 5 minutes.
- To another large bowl, add oil and molasses and mix until combined. Then add the sugar, vanilla extract and and mix until well combined.
- Now start adding the milk-vinegar mixture (after it has rested for 5 minutes) and the flour mix in parts to the oil-molasses-sugar mixture. Add half of the milk mixture and mix until combined.
- Then add half of the flour mix and mix until combined. Add the remaining half of the milk mixture followed by the remaining flour mix.
- Mix until you have a smooth batter but remember not to over-mix.
- Transfer batter to the prepared loaf pan.
- Bake at 350 F degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Once done, transfer to a wire rack to cool completely. Once the cake has cooled down, cut it into slices.
- Dust some powdered sugar on top and enjoy a slice of this vegan gingerbread cake with a cup of coffee!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I was just wondering if this cake freezes well please? Thanks
Hi Jenny, I have personally not tried freezing it but I think it should freeze fine
Ok thanks for replying, I might risk it and give it a go then..!
I just wanted to leave a message to say I’ve been making this cake for four years since I’ve discovered it and I and everyone who I’ve baked it for really love it. I add nuts and sultanas too. Thanks so much Manali for such an easy and tasty recipe – it’s given me a lot of joy and become a real favourite!
Welcome Lydia! Thanks for taking out the time to leave a review 🙂
Hello, will come back to rate when I make it I just have a quick question: Can I add quick-cook oats to this recipe? How would I alter the ingredients if at all in order to accommodate? I was thinking replacing the ½ cup flour with the oats and maintaining the rest of the flour ratio. Do you think this will work?
I would grind the oats and then add. Should be okay if you replace 1/2 of the flour
Made this for Christmas and it was a big hit!