A wonderfully spiced vegan gingerbread cake with layers of classic buttercream. The cake melts in your mouth and is made with common ingredients.
Ever taken a bite into slice of a cake which makes you feel warm from the inside out? This vegan gingerbread cake is that in a nutshell. Each layer is:
- perfectly spiced and moist
- has caramel undertones
- uses common pantry ingredients
And for those people with dietary requirements, the cake is also:
- can be made refined sugar free
In saying that, I served this cake to a group of non-vegans and they all devoured it so quickly!
This layered gingerbread cake is the perfect centrepiece for any Christmas table or a great gift to a loved one. If you frost the cake, you can make and keep it for a couple of days in advance, which means there's no rushing on Christmas morning!
How to simplify this cake
If you're intimidated by the process of making a layered cake, you can use the recipe to create a single layer cake! But how do you do this??
- Follow the recipe until you have made a cake batter.
- Pour the cake batter into a sheet pan.
- Bake the cake in the oven until a skewer can be inserted into the middle and it comes out clean.
- When the cake has cooled, frost it as desired.
Looking for other vegan gingerbread recipes?
If you love caramel, check out my gingerbread caramel tart
Or if you enjoy baking with yeast and eating fluffy baked goods, try my gingerbread cinnamon scrolls
My gingerbread cookie dough ice cream sandwiches are ideal for those who experience a Summery Christmas.
And my gingerbread coconut overnight oats are great if you want to enjoy that gingerbread flavour in the morning!
You may also like:
Vegan Gingerbread Cake
- 2 cups (500mL) dairy free milk, such as almond, soy or coconut,
- 1 cup (250mL) light-tasting vegetable oil, such as sunflower or rapeseed
- 2 tbsp apple cider vinegar, or white vinegar
- 1 tbsp vanilla extract
To decorate (optional)
- Gingerbread people
- Sugared cherries
To make the cake:
- Preheat the oven to 160°C (320°F). Line 3x20 cm (8 inch) cake pans with with baking paper or brush with oil.
- Add all the dry ingredients to a large mixing bowl or stand mixer. Mix until there are no lumps. Add all the wet ingredients to the bowl and mix until combined.
- Evenly divide the cake batter into the 3 cake tins. Bake for 35-40 minutes or until a skewer can be inserted into each cake and it comes out clean. Allow the cakes to cool in the tins for 20 minutes then place them on a wire rack.
To make the frosting:
- Add the vegan butter to a stand mixer with the whisk attachment. If you don't have a stand mixer, add the butter to a large bowl and use an electric hand mixer. Beat on high speed for 3 to 5 minutes until the butter has increased in size and turned pale yellow or white.
- Add the powdered sugar and vanilla to the mixer or bowl. Beat on low speed for 30 seconds or until the sugar is fully incorporated. Increase the speed to high and beat for another 5 to 10 minutes or until the buttercream is light and fluffy.
- Using a serrated knife, slice the domes off the cakes, ensuring each is as flat as possible.
- Place one cake layer on a serving plate and generously spread a layer of frosting on the top. Gently place the next cake layer on the frosting making sure it is level. Repeat until all layers of the cake have been used up.
- Spread a thin layer of icing on the sides of the cake and use a cake scraper to level it out. Messily spread the remainder of the frosting on the top of the cake.
- Place gingerbread people and cherries on the cake as desired.
- Serve immediately. If you want to serve the cake later, put the frosted cake in an airtight container in the fridge without the gingerbread people and cherries. Decorate the cake just before serving*. Store the cake in the fridge for up to 5 days or in slices in the freezer for up to 1 month.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.