Few desserts capture the warmth and nostalgia of the holidays quite like Gingerbread Cake. With its deep molasses flavor, cozy spices, and soft, tender crumb, it’s the kind of dessert that instantly makes the kitchen smell like Christmas. This Vegan Gingerbread Cake takes all the best parts of the classic—sweet, spiced, and perfectly moist—and makes them completely plant-based, so everyone can enjoy a slice (or two).
I first baked this cake one snowy December when I wanted a simple but festive dessert to bring to a family dinner. The result was so aromatic and rich that even my non-vegan relatives couldn’t tell the difference. Since then, it’s become a holiday staple in my home. I love serving it warm with a dollop of coconut whipped cream or a drizzle of maple glaze for that perfect cozy finish.
Why You’ll Love This Recipe
This Vegan Gingerbread Cake is soft, flavorful, and beautifully spiced with cinnamon, ginger, nutmeg, and cloves. It’s moist without being dense, and the dark molasses gives it that irresistible old-fashioned depth of flavor. Even better—it’s made with simple pantry staples, no eggs or dairy required.
You’ll love how foolproof this cake is. It comes together in one bowl, bakes evenly, and stays moist for days. It’s equally perfect for a holiday dessert table or a cozy winter treat with your morning coffee.
What You’ll Need
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ cup brown sugar
- ½ cup unsulphured molasses
- ⅓ cup vegetable oil or melted coconut oil
- 1 cup non-dairy milk (almond, soy, or oat)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
Optional Maple Glaze
- ½ cup powdered sugar
- 1 tablespoon maple syrup
- 1–2 teaspoons non-dairy milk (to thin as needed)
Pro Tips
- Use fresh spices—they make all the difference in flavor.
- Don’t overmix the batter. Stir until just combined for a soft, tender crumb.
- For a stronger molasses flavor, add an extra tablespoon or two.
- Let it cool completely before glazing or slicing; this helps the texture set.
- Serve warm with whipped coconut cream for an extra festive touch.
Tools You’ll Need
- Mixing bowls
- Whisk and spatula
- 8×8-inch or 9×9-inch baking pan
- Measuring cups and spoons
- Parchment paper
- Wire cooling rack
Substitutions and Variations
- Gluten-free: Use a 1:1 gluten-free baking blend.
- Oil-free: Replace oil with applesauce for a lighter texture.
- Spice variation: Add cardamom or allspice for a twist.
- Frosting swap: Use vegan cream cheese frosting instead of glaze for a richer dessert.
- Cupcakes: Bake in muffin tins for 18–20 minutes instead of a pan.
Make Ahead Tips
- Bake ahead: This cake actually tastes better the next day as the spices deepen.
- Store at room temperature: Keep covered for up to 3 days.
- Freeze for later: Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper or lightly grease it.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together non-dairy milk and apple cider vinegar. Let sit for 5 minutes to create vegan “buttermilk.” Then add molasses, brown sugar, oil, and vanilla extract. Whisk until smooth.
Step 3: Combine Dry Ingredients
In another bowl, mix flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. The batter will be thick and fragrant.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Glaze
Allow the cake to cool completely on a wire rack. If making the glaze, whisk together powdered sugar, maple syrup, and a little milk until smooth, then drizzle over the cooled cake.
Step 7: Serve
Slice and serve plain, with glaze, or with a scoop of vegan vanilla ice cream.
Serving Suggestions
- Serve warm with coconut whipped cream or ice cream.
- Pair with a mug of chai tea or hot cocoa.
- Top with toasted pecans or candied ginger for extra flair.
- Dust with powdered sugar for a simple, elegant presentation.
- Cut into small squares for a holiday dessert platter.
Leftovers and Storage
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze slices individually and thaw before serving. The cake stays soft and flavorful even after freezing.
Nutrition and Benefits
- Plant-based goodness: 100% vegan and dairy-free.
- Rich in iron and calcium: Thanks to molasses.
- Spice-powered: Ginger, cinnamon, and cloves have natural anti-inflammatory benefits.
- Lower in fat: Can easily be made oil-free with applesauce.
Recipe FAQ
1. Can I make this cake without molasses?
Yes—substitute maple syrup or dark brown sugar, though you’ll lose some of that deep, classic gingerbread flavor.
2. Can I use whole wheat flour?
You can, but the texture will be denser. Try using half whole wheat and half all-purpose flour.
3. Can I double the recipe?
Yes—bake in a 9×13-inch pan and increase baking time by about 10 minutes.
4. Can I make cupcakes instead of cake?
Absolutely! Bake at the same temperature for 18–20 minutes.
5. Can I make this cake ahead of time?
Yes—it tastes even better after sitting overnight as the spices meld together.
6. What if I don’t have apple cider vinegar?
Use lemon juice or white vinegar for the same result.
7. How do I make the cake extra moist?
Add a tablespoon of applesauce or a splash more non-dairy milk to the batter.
Moist, Spiced, and Wonderfully Cozy
This Vegan Gingerbread Cake is everything you love about the holidays—warm, fragrant, and full of comfort. Each bite is soft and rich with molasses and spice, making it the perfect dessert for sharing with friends, family, or simply enjoying with a cup of tea. Easy to make and even easier to love, it’s a festive treat that proves vegan baking can be every bit as indulgent as the classic version.