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.
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
✓ 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.
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.
Would it be ok to use full fat canned coconut milk in this recipe?
it will alter the taste, so I would not recommend. Use plain almond milk.
This gingerbread cake tastes delicious, even my omnivore family loves it. Thank you so much for the recipe
Can black treacle be used instead of molasses?
should work
If I don’t want to make it vegan, can I use regular buttermilk or yogurt instead of vegan milk + apple cider vinegar
yes you may!
Can a different sized pan be used? I don’t want to purchase an 8×4 pan just for one recipe. How about 6″ round or an 8″ round? Thanks!
use a regular 9×5 loaf pan, 8 inch round will also work, but baking time will be less in that case since that pan isn’t this deep
This turned out great! I added raisins and walnuts and used fresh ginger. Deliciously moist and healthy. I love lightly toasted a thick slice with violife vegan cream cheese…yum!
thanks for the feedback Christine
Hi! I made this on Christmas and my family loved it. I used jaggery instead of molasses and put walnuts in it.
Is it necessary to put vinegar, and why is it so?
we are making vegan buttermilk by combining the vinegar with milk, that’s the acid that reacts with baking soda in the recipe so yes it is important to use it here
Swapped puréed dates for the white sugar and used a third wholemeal flour. My family loved it! Big hit, we are having it again with fresh berries and a lemon glaze for a birthday treat this weekend.
glad you enjoyed it!
Made this today & its delicious. Thank you for sharing your recipe Manali. I love spicy so next time I am going to increse the spices a little bit. I didn’t have molasses so honey was the substitute. Thanks again Manali
you are welcome! glad you enjoyed it!
This was SO GOOD. Nice and moist, great flavor, well spiced. We added a little lemon flavor to it with lemon instead of vinegar, a little zest in the loaf, and a light lemon glaze over the top. YUM. Will definitely make again.
thanks for the lovely feedback!
Hi Manali 🙋🏻♀️
Is there any substitute for apple cider vinegar ?
white vinegar
This is absolutely delicious!! I am not an experienced baker and it turned out moist and fluffy! I used maple syrup as I didn’t have molasses and there was no problem. Huge thank you for this recipe!!
so awesome!
This is The One. Finally a gingerbread with oomph for the real gingerbread lovers. Man Ali, this is so scrummy. Thank you!
I just made this but I cooked it in a 9×9 square pan. I baked it for 35 minutes @350°. Then I made a lemon sauce for over the top. Delicious!
lemon sauce sounds delicious!
Made this today and it turned out great! I’m not a great baker, so the results are due
to the excellent step by step instructions! Also loved it because I had all the ingredients already in my pantry (even the molasses). I will definitely make this again.
Hola. If I don’t want to make this vegan, can I use plain full fat milk?
yes!
This is SO delicious and molasses-y!
glad to know!
Can I do large muffins? If so would I adjust cooking time and length?
sure, try 350 F got 20-25 mins, keep an eye
Love this – just made it this morning.
Omitted the cloves /nutmeg, 1 tsp ginger, small teaspoon of ginger marmalade
Delicious! Even my non vegan baker wife enjoyed it
I didn’t have bicarb on hand so subbed about 20% of flour w self raising
Which grade molasses are to be used? Black strap molasses?
brand used- grandma’s molasses unsulphured
This bread was awesome! Delicious with tea or buttered in the morning for breakfast.
The warm spices and molasses make this bread soft, moist and yummy.
Thank you for a great recipe.
Jennifer
This was really delicious! I added 1 tsp of cardamon and replaced sugar with Lakanto (monk fruit sweetener). Was perfect.
Hi Manali! Thank you for sharing this recipe! I’m excited to make this. Can the batter be made 1 day ahead and then baked the day after??
no you have to bake immediately after adding the leavening agents, can’t make the batter in advance and bake later
The batter was so thin I did not expect the loaf to come out, but it was perfect! I’ve been making mini loaves to gift to neighbors for the holidays. Yum! Thanks!
Thank you for sharing this recipe. All of my family members loved this.
so glad to know!
Do you think this could be cooking in a muffin tin? I don’t have a loaf pan.
yes, bake time will change since muffins are much smaller
Hi…this looks great! Can the recipe be doubled or do I need to make 2 separate batches? Going to a family party and need larger amount. (I’ve heard some cake mixes should not be doubled.) Thanks!
Hi Jane, I think it should be okay but having said that I haven’t tested it by doubling it.
Hi Manali,
Can I use the same recipe to make muffins or should I make any changes to the ingredients?
yes, you will just need to change the baking time. Muffins are smaller, will probably be done in 18-20 minutes, so check accordingly.
Can we use whole wheat flour in the same recipe instead of maida ?
it will be dense but you can use
This looks great! I’m wondering if you’ve ever tried cooking it in an 8×8 pan instead of a loaf pan? I’d like to do ‘sheet pan’ style for a Christmas gingerbread cake. Thanks!!
sure definitely, only the baking time will reduce a bit, probably around 30 to 35 minutes!
This is a perfect recipe to welcome the holidays:) Can I use any healthier form sugar in this instead of white/brown? Example raisins or crushed dates?
Thanks!
You may but you need some sugar, I haven’t tested the recipe without sugar so hard for me to say. Maybe reduce the sugar and add some raisins and dates and see how that works?
This is AMAZING. I made it twice now, both times doubling the recipe to have one cake to eat right away and one to pop in the freezer for a later date. So happy your shared this recipe!
awesome!
Hi, Any suggestions for a icing or frosting? I wanted to make them into cupcakes.
maple vanilla?
I made these for my vegan sister and she loved them! I had one myself and it was tasty.
I am glad to know!
Love it! I was a little afraid of that much ginger so I reduced by about 1/2 TSP. Next time I’ll likely use the full amount. We made a simple vegan vanilla buttercream frosting and I couldn’t be more happy right now! Thanks for the recipe… it’s a keeper.
you are welcome!
Hi,
Can egg be used as a substitute for a milk-vinegar mixture? If yes, then how many should I use?
Thanks!
probably 2 but haven’t tested this recipe with eggs
I know the point is this is vegan but we are only vegetarian and so we don’t usually have non-dairy milk in the house. I just got groceries yesterday, so it will be two weeks before I have a chance to pick up something like that. 🙁 Do you think dairy milk would have the correct reaction with the apple cider vinegar to work as a substitute?
it will work!
Aw yay and thank you for the quick reply! I’m excited to make this today. 🙂
This cake was so moist and had a great crumb – and was really easy! I used blackstrap molasses because we’re fans in my house – I also used whole wheat flour and added 1 T. instant coffee and 1/2 t. cloves for extra spice. Thanks, Manali, for a wonderful and adaptable recipe!
so glad!
The best ginger cake ever! Very gingery, great texture (moist but not dense) and just the right amount of sweetness.
Will be using this recipe again and again!
Thanks xxx
glad to know!
Do you think I can add a few raisins to this cake?
sure
Omg! I’m so sorry I forgot to check for a reply and also to leave a rating lol
I made the cake even before I saw your reply. I added the raisins and, yes, it was delicious. Everyone loved it. I’ve made it twice and will make it again this week. Thank you for your reply.
Can I replace molasses with jaggery? If yes, then how? Please suggest.
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.
Thank you 🙂
Can you use white vinegar instead of apple cider vinegar?
yes should be okay.
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.
This was so delicious. I’m definitely saving this recipe and making it again!
Can you substitute applesauce for oil?
yes should be okay
Made twice so far, the second time I threw in chopped candied ginger – so, so good!
yay 🙂
Husband devoured it within 24 hours so I would say it was a success. Plus a success for me as it is the easiest cake to make.
Can I omit the vinegar from the milk and use plain plant based milk?
you can’t omit the vinegar here, it’s needed for the cake to rise (it reacts with baking soda) so no.
The clove flavor was too strong, otherwise delicious
Delish! I served mine with Trader Joe’s coconut whipped topping.
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.