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Vegan Gingerbread Cake Recipe

Vegan Gingerbread Cake Recipe
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★★★★★

5.1 from 30 reviews

This Vegan Gingerbread Cake is a rich, moist, and spiced delight perfect for holiday celebrations or cozy gatherings. Made without dairy or eggs, it features warm spices like cinnamon, ginger, and nutmeg, balanced with molasses for depth and sweetness. The cake is layered with fluffy vegan buttercream frosting and decorated with festive gingerbread cookies, sugared cherries, and rosemary for a stunning seasonal centerpiece.

Ingredients

Scale

Dry Ingredients

  • 3 1/2 cups (440g) all-purpose plain flour (spoon and leveled)
  • 1 1/4 cups (240g) packed brown sugar or coconut sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 1 teaspoon ground nutmeg
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt

Wet Ingredients

  • 1/2 cup (170g) molasses (not blackstrap molasses)
  • 1 1/2 cups (375g) dairy-free milk (room temperature)
  • 2/3 cup (165g) neutral flavored oil
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 tablespoon vanilla extract

Frosting

  • 1 1/2 cups (340g) vegan block butter (room temperature)
  • 4 to 6 cups (400g–600g) powdered sugar/icing sugar (start with less and add more to taste)
  • 1 tablespoon vanilla extract
  • Dash of dairy-free milk (as needed)

Decoration

  • Gingerbread cookies
  • Sugared cherries or cranberries
  • Sugared rosemary

Instructions

  1. Make the gingerbread cake: Preheat your oven to 160°C (320°F). Line 3 x 8-inch (20 cm) round cake pans with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl or stand mixer, add all the dry ingredients—flour, brown sugar, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Mix thoroughly until there are no lumps.
  3. Add wet ingredients: Pour in the molasses (whisk to loosen if thick), dairy-free milk, oil, vinegar, and vanilla extract into the dry mix. Stir gently until just combined; avoid overmixing to keep the cake tender.
  4. Bake the cakes: Evenly divide the batter into the three prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 20 minutes before transferring them to a cooling rack.
  5. Make the frosting: Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the vegan butter on high speed for 3-5 minutes until pale and fluffy.
  6. Add sugar and vanilla to frosting: Add 4 cups (400g) of powdered sugar and 1 tablespoon vanilla extract to the butter. Beat on low for 30 seconds to combine, then increase to high speed and beat for 5 to 10 minutes until the frosting is light, fluffy, and smooth. Add more powdered sugar to taste for desired sweetness and thickness. Use dairy-free milk sparingly if needed to adjust consistency.
  7. Prepare cake layers for assembly: If the cake layers have domed tops, carefully level them with a serrated knife to make stacking easier and the cake stable.
  8. Assemble the cake: Place one cake layer on the serving plate and spread approximately 3/4 cup of frosting on top evenly. Add the next cake layer, pressing gently to level. Repeat for the final layer.
  9. Frost the cake: Apply a thin crumb coat over the entire cake, then use a spatula or cake scraper to smooth out the frosting on the sides and top for a clean finish.
  10. Decorate: About 1-2 hours before serving, decorate the cake with gingerbread cookies, sugared cherries or cranberries, and sugared rosemary as desired. Use any leftover frosting to secure decorations.
  11. Storage: Store leftover cake in an airtight container at room temperature for 1 day, refrigerate for up to 3 days, or freeze for up to 1 month. Bring to room temperature before serving for the best texture and flavor.

Notes

  • For gluten-free option, replace all-purpose flour with a 1-to-1 gluten-free baking flour blend.
  • If molasses is unavailable or you want a milder flavor, omit it and increase brown sugar slightly.
  • The spice measurements can be adjusted to suit your taste preference for more or less warmth.
  • Ensure the vegan butter is softened to room temperature for smooth frosting.
  • Allow frosting to chill slightly if it becomes too soft during mixing before applying to cake.
  • Neutral flavored oil options include canola, vegetable, or light olive oil for best balance.

Nutrition

Keywords: Vegan gingerbread cake, dairy-free cake, holiday cake, spiced cake, vegan dessert, ginger spice cake

Find it online: https://cheframiflavor.com/vegan-gingerbread-cake-recipe/