This vegan ginger cake is wonderfully fluffy, moist and packed with warm spices. The cake comes together in one bowl and is perfect for the holidays and Christmas!

Flatlay of vegan ginger cake showing fluffy buttercream and shredded coconut. One slice of cake is on its side showing fluffy texture.

Simple ingredients you’ll need

Flat-lay of ingredients in small dishes for vegan ginger cake.

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Notes about the ingredients

Dark molasses (or black treacle in Australia and the UK). I used a little more molasses for flavor and to help bind the ingredients (it acts as a partial egg replacer). Alternatively, you can use golden syrup, maple syrup or any other liquid sweetener (your ginger cake will have a lighter flavor).

Dairy-free milk. I prefer using a high protein milk such as soy milk as it makes the cake more tender. However, any milk will work! This recipe also includes vinegar which interacts with the milk to make vegan buttermilk and makes the cake fluffier.

Lots of spices. I added two whole tablespoons of ground cinnamon and ginger to give the cake lots of gingerbread flavor without being overpowering.

Tips for preparing the vegan ginger cake

This ginger cake is easy to make as you just need to mix the wet ingredients and then the dry ingredients in one bowl! For an easy fluffy cake, here are my recommendations:

  • Use slightly warm molasses. Some ginger cake recipes ask for hot water as it helps soften the consistency of the molasses and ‘blooms’ the flavor. However, water is tasteless so we’re warming up the molasses and using dairy-free milk instead.
  • Don’t overmix the batter. Mix the batter so there are no big lumps of dry flour but some small lumps are fine. Overmixing any cake batter will make the cake denser!

The final batter should look runny but feel sticky due to the molasses.

Four image collage of how to make cake batter in mixing bowl.

Decorating the cake

Let the vegan ginger cake completely cool before you remove it from the pan. The cake is delicate when it’s warm so it might break if you remove it before cooling.

If you’d like extra neat slices (like pictured), I recommend topping your cake with frosting, cutting it into slices then topping each slice with shredded coconut. When you cut into the cake with the coconut, the coconut can dig into the soft cake and make it a little messier.

Alternatively, you can top your vegan ginger cake with:

  • Vegan cream cheese frosting, such as from my sweet potato cake recipe
  • Dusting of powdered sugar
  • Simple maple icing. Mix 1 cup (100g) of powdered sugar with 1-2 tablespoons of maple syrup until smooth. Add a dash of milk to make it runnier or add more sugar for a thicker icing.
  • Simple vanilla glaze. Mix 1 cup (100g) of powdered sugar with 1-2 tablespoons of dairy-free milk and a dash of vanilla extract.
Close up of individual slice of ginger cake.

Customizing the cake

Can I bake this ginger cake in a round cake pan?

Yes, the cake will bake well in an 8-inch round cake pan but you’ll need to bake the cake for a shorter time. I haven’t tested this recipe in a loaf pan.

If you’d like to make a layer cake, I recommend using my vegan gingerbread cake recipe.

How can I make an extra spicy cake?

This cake is well-spiced but for an extra ginger kick, add an extra 2 teaspoons of ground ginger or some freshly grated ginger. Or replace some of the non-dairy milk with ginger juice!

Can I add anything else to this cake?

This vegan ginger cake is packed with flavor but you can also add/use:
– Pinch of ground cloves
– Orange juice instead of dairy-free milk
– Chopped walnuts and pecans

For a healthier ginger cake, you may use whole wheat or spelt flour instead of all-purpose flour, and coconut sugar instead of brown sugar.

Close up of ginger cake on marble board.

More vegan Christmas desserts

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5 from 10 reviews

Vegan Ginger Cake

This fluffy spiced vegan ginger cake is very easy to make and is perfect for Christmas. It's topped it with a vanilla buttercream and coconut for a festive touch!

Ingredients

Wet ingredients

  • ¼ cup (85g) dark molasses, or dark treacle in the UK/Australia (not blackstrap molasses, note 1)
  • ¾ cup (190g) dairy-free milk
  • ¾ cup (145g) packed brown sugar, granulated sugar or coconut sugar
  • ½ cup (125g) neutral flavored oil
  • 1 tablespoon apple cider vinegar, white vinegar or lemon juice, optional
  • 1 teaspoon vanilla extract, optional

Dry ingredients

To decorate (optional)

Instructions 

  • Preheat your oven to 180°C (340°F). Line or grease an 8-inch (20 cm) square baking pan with parchment paper. (see note 3 for a 9-inch or 23 cm square pan)

Make the vegan ginger cake:

  • Warm up the molasses on the stovetop over low heat for a few minutes or in the microwave for 30 seconds or until it's very runny.
  • Add the molasses and the rest of the wet ingredients to a large bowl and whisk until combined. Add all the dry ingredients and whisk until just combined (a few small lumps are fine, as long as they aren't lumps of dry flour).
  • Pour the batter into your prepared cake tin and bake for 32-38 minutes. The cake is ready when you insert a toothpick in the middle and it comes out clean or when the center of the cake feels firm to the touch. Let the cake cool in the tin for 20 minutes then transfer to a wire rack.

Make the frosting, decorate and serve:

  • Add the butter to a large mixing bowl. Beat the butter with a hand mixer until it's light and fluffy. Add the sugar and vanilla and beat the mixture on low speed for a minute until it's combined. Increase the mixer to high speed and beat until the mixture is light and fluffy. Add more sugar for a firmer icing or a dash of milk for a softer icing.
  • When the cake has completely cooled, spread the frosting on the cake and slice it into squares. If desired, generously sprinkle coconut on the frosting and press down the coconut so it sticks. Serve and enjoy!
  • Store leftover cake in an airtight container at room temperature for 1-2 days (unless you live in a warm climate), in the fridge for up to 3 days or in the freezer for up to 1 month.

Notes

  1. Alternatively, you can use maple syrup or golden syrup. Your cake batter might be runnier and lighter in color, and your cake will have a different flavor profile but will still be delicious!
  2. You can also use a vegan spreadable butter but use it chilled rather than at room temperature.
  3. If you have a 9-inch (23 cm) square pan, scale up the recipe to 21 serves. Tap on the number next to ‘Yield’ at the top of the recipe card to scale up the quantities of ingrediens. The cake will take 25 to 30 minutes to bake.
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

This recipe was originally published in 2016 and updated a few times with an improved recipe.

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