Vegan Gingerbread Cake

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!

slice of vegan gingerbread cake in a blue plate with a fork on the side

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.

slice of vegan gingerbread cake being cut with a fork

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. 

You can cut down ginger to 1.5 teaspoons, cinnamon to 3/4 teaspoon and probably skip the cloves for a lightly spiced cake.

sliced of vegan gingerbread cake in a round black plate with a fork

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

✓ is soft and moist

✓ spiced with all the warm holiday flavors

✓ vegan and super easy to make

✓ lightly sweetened

✓ 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.

sliced of vegan gingerbread cake in a round black plate with a fork and festive decor on the side

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.

step by step picture collage of making vegan gingerbread cake

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.

step by step picture collage of making vegan gingerbread cake

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!

slice of vegan gingerbread cake in a blue plate with a fork and festive decor on the sides

If you’ve tried this Vegan Gingerbread Cake Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Vegan Gingerbread Cake

slice of vegan gingerbread cake in a blue plate with a fork on the side
Manali
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!
5 from 9 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 243 kcal

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

This cake is heavy on spices, if you do not like heavily spiced cake, please cut down on the spices. 
You can cut down ginger to 1.5 teaspoons, cinnamon to 3/4 teaspoon and probably skip the cloves for a lightly spiced cake.

Nutrition

Calories: 243kcalCarbohydrates: 40gProtein: 3gFat: 7gSodium: 92mgPotassium: 278mgSugar: 21gVitamin A: 115IUVitamin C: 2.1mgCalcium: 91mgIron: 1.9mg
Keyword vegan gingerbread cake
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15 thoughts on “Vegan Gingerbread Cake

  1. 5 stars
    We loved this loaf! So easy, so good! I used 1/4tsp more ginger and 1/2tsp more cinnamon – Perfection for my family’s taste.

  2. 5 stars
    Don’t normally comment but I was so happy with how this cake turned out that I made it a second time and added a layer of sliced poached quinces on the bottom. Delicious, light, fluffy and moist.

    1. for replacing 1/4 cup molasses in the recipe, I would do 2 tablespoons honey + 2 tablespoons brown sugar or jaggery. That’s the closest, it will still not give the deep flavor that molasses has.

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