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    Home » Holidays and Season » Christmas

    Published: Dec 7, 2019 · Modified: Dec 13, 2022 by Anthea

    Vegan Gingerbread Cake

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    4.96 from 25 votes

    This vegan gingerbread cake is moist, fluffy, packed with warming spices, and has a hint of molasses. The cake comes together in just one bowl using common pantry ingredients. It's the perfect centerpiece for any Christmas table!

    Decorated 3-layered gingerbread cake with a slice lifted up revealing layers of cake and frosting.

    Why you'll love this cake

    TASTE/TEXTURE: This vegan gingerbread cake is moist, perfectly spiced and has undertones of caramel. There are options to make the cake with or without molasses.

    DIFFICULTY: The cake is really easy to prepare as all ingredients are mixed in one bowl. We're also using a super simple American-style buttercream! The frosted cake keeps very well in the fridge which means you can prepare the cake a few days before any event.

    CUSTOMIZABLE: The recipe can be made as an easy sheet cake, a 2-layered cake or a 3-layered cake (pictured).

    Ingredients you'll need

    Flat-lay of ingredients for gingerbread cake.

    Notes about the ingredients

    Brown sugar for flavor and to provide moisture to the vegan gingerbread cake. Alternatively, you may use regular sugar (for a lighter-colored cake) or coconut sugar (for a darker-colored cake).

    Molasses provides a classic gingerbread flavor and helps bind the ingredients together (like an egg replacer). If you don't have molasses, you can use golden syrup or omit it with a few adjustments (see the notes in the recipe card at the bottom of this post).

    LOTS of spices. For this large cake, we're using a total ¼ cup of spices! This amount gives a noticeable gingerbread flavor without being overpowering.

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    Preparing the cake

    The cake batter is prepared in one bowl by mixing the dry ingredients, adding the wet ingredients and mixing until combined. It's really that simple!

    When mixing the cake batter, I recommend using a whisk or hand mixer rather than a spatula or spoon. The molasses makes the batter sticky and can make the flour lumpy however, it's easily broken down with a whisk!

    Try to avoid overmixing the batter. Overmixing any cake batter can make the cake dense and it may deflate in the oven.

    If you're making the cake without molasses, the batter should be a little runny like pancake batter.

    Four image collage showing how to make gingerbread cake batter in one bowl.

    Tips for baking the cake

    We're baking the vegan gingerbread cake at a slightly lower temperature (160°C or 320°F) because this creates flatter cake layers that are easier to stack.

    TIP: Make sure your oven isn't too hot or cold. A hot oven causes a cake to dome more whereas a cooler oven can make your cake sink a little. However, don't stress if this happens to your gingerbread cake - we're covering it with frosting anyway!

    I recommend allowing the cakes to cool in their pans for at least 20 minutes. These layer cakes are quite thin and delicate when they're warm!

    Two image collage showing cakes in cake tins before and after baking.

    Decorating the cake

    Once the gingerbread cake layers are at room temperature, they're ready to stack and decorate. However, if you have extra time, chill the cake layers in the fridge for 4 hours or overnight. Chilled cakes are always easier to handle!

    Even though we baked these cakes at a lower temperature, they may still dome. If so, use a serrated knife to carefully cut the domes off.

    I decorated my cake like a rustic 'naked-style' cake where the sides have a minimal amount of frosting. I love the contrast between the dark gingerbread cake and the light frosting! If you prefer a fully-frosted cake, you'll need to increase the amount of buttercream.

    I topped my cake with gingerbread cookies, sugared rosemary, sugared cherries and pomegranate arils. Other topping ideas include:

    • Dried coconut. Coat your whole cake in coconut to mimic snow.
    • Fresh or sugared cranberries
    • Mini gingerbread house
    • Crushed gingerbread cookies
    Fully decorated gingerbread cake with thin layer of frosting, topped with cookies, sugared cherries and rosemary.

    Making the cake and decorations in advance

    1-2 days in advance, you can make the cake and frosting and store them separately in the fridge. The frosted cake (with no decorations) also keeps well in the fridge for 1-2 days. The frosting works as a great 'shield' between the cake and the fridge! However, I still recommend placing the frosted cake in an airtight container.

    The cake and frosting can also be prepared a few weeks in advance and frozen. If you do this, I recommend storing the cake and frosting separately in an airtight container or food wrap. 1-2 days before serving, allow the cake and frosting to thaw in the fridge. The cakes can be chilled when you stack them but make sure the frosting is at room temperature. You may need to re-whip the frosting for a few seconds to give it back some life.

    Gingerbread cookies can be made 1-2 weeks in advance and stored in the fridge or freezer. The sugared rosemary and cranberries or cherries can be made 1 day in advance and stored at room temperature.

    Gingerbread cake with slices taken out revealing large cross section of cake.

    How to make a 1-layer or 2-layer gingerbread cake

    To make a large 1-layer sheet cake, prepare the cake batter and pour it into a sheet pan. Bake it for around 30-40 minutes or until done. Allow the cake to cool in the sheet pan and frost as desired.

    For a small 1-layer cake, check out my simpler vegan ginger cake which is baked in an 8-inch square pan.

    For a 2-layer cake, prepare the batter and divide it into two 8-inch or 9-inch round pans. Bake them for around 30-35 minutes or until done. If you'd like fewer serves, you can scale down the recipe.

    Close up of one slice of gingerbread cake showing three fluffy layers of cake and buttercream.

    Cake with or without molasses

    The vegan gingerbread cake WITH molasses is slightly sticky and has a slightly denser crumb than the cake without molasses. It doesn't rise as much as the other version because it's weighed down by the molasses.

    The vegan gingerbread cake WITHOUT molasses (pictured below) is light and airy almost like a sponge cake. It has a simpler flavor profile and rises a little taller than the gingerbread cake with molasses.

    Vegan gingerbread cake made without molasses on serving board. Cake server is taking slice out showing layers.

    Expert Tips

    Can I add anything else to this cake or customize the flavor?

    To the cake batter, you can:
    - substitute some of the dairy-free milk for orange juice
    - increase the spices (cinnamon, ginger and add cloves). You'll get a wonderfully spiced cake that isn't overpowering. The amounts are listed in the notes in the recipe card.

    When decorating, you can:
    - use a vegan cream cheese frosting. Cream cheese frostings are notoriously soft so I recommend adding a stabilizer such as corn starch and vegetable shortening/coconut oil. Check out the frosting recipe in my vegan mango cake recipe.
    - add some cranberry jam between the layers. If you do, make sure you create a 'dam' of frosting otherwise, your jam will ooze out.

    More vegan gingerbread dessert recipes

    • Vegan Gingerbread Cookies
    • Vegan Gingerbread Cheesecake (baked)
    • Vegan Ginger Cake
    • Vegan Gingerbread Donuts

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    Decorated 3-layered gingerbread cake with a slice lifted up revealing layers of cake and frosting.
    Print Recipe
    4.96 from 25 votes

    Vegan Gingerbread Cake

    This vegan gingerbread cake is moist, fluffy, packed with warming spices, and has a hint of molasses. The cake comes together in one bowl using only common pantry ingredients. For make-ahead instructions, see the recipe notes.
    Prep Time20 mins
    Cook Time50 mins
    Total Time1 hr 10 mins
    Cuisine: American, Vegan
    Servings: 18
    Author: Anthea

    Ingredients

    Dry ingredients

    • 3 ½ cups (440g) all-purpose plain flour
    • 1 ¼ cups (240g) packed brown sugar, or coconut sugar
    • 2 tablespoons ground cinnamon, (note 1)
    • 2 tablespoons ground ginger
    • 1 teaspoon ground nutmeg
    • 3 teaspoons baking powder
    • ½ teaspoon baking soda
    • Pinch of any good-quality salt

    Wet ingredients

    • ½ cup (170g) molasses, not blackstrap molasses (note 2)
    • 1 ½ cups (375g) dairy-free milk
    • ¾ cup (190g) neutral flavored oil
    • 2 tablespoons apple cider vinegar, or white vinegar
    • 1 tablespoon vanilla extract

    Frosting

    • 1 ½ cups (340g) vegan butter, chilled
    • 4 - 6 cups (400g-600g) powdered sugar / icing sugar, (start with less and add more to taste)
    • 1 tablespoon vanilla extract

    To decorate (optional)

    • gingerbread cookies
    • Sugared cherries, or cranberries
    • Sugared rosemary

    Instructions

    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.
    • 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 just combined.
    • Evenly divide the cake batter into the 3 cake pans. Bake for 20-25 minutes or you can insert a toothpick in the center of each cake and it comes out clean. Allow the cakes to cool in the tins for 20 minutes then carefully place them on a cooling rack.

    Make the frosting:

    • Add the vegan butter to a stand mixer with the whisk attachment or to a large bowl (if using a hand mixer). Beat on high speed for 3-5 minutes until the butter has increased in size and turned lighter in color.
    • Add 4 cups (400g) of powdered sugar and vanilla to the mixer or bowl. Beat on low for 30 seconds or until the sugar is fully incorporated. Increase to high speed and beat the frosting for another 5 to 10 minutes or until it's light and fluffy.
    • Taste test the frosting. For a sweeter frosting, add more sugar as desired. Beat the frosting until it's fluffy.

    Assemble:

    • If the cake layers have domes, use a serrated knife to carefully slice off the domes. Flat cakes are easier to stack!
    • Place one cake layer on a serving plate and spread around ¾ cup buttercream on top. Place another cake layer on the frosting making sure it is level. Repeat until all cake layers have been used up.
    • Spread a thin layer of frosting on the sides and top of the cake. Use a spatula or cake scraper to smooth the surface, as desired.
    • 1-2 hours before serving, decorate your cake with gingerbread cookies or as desired. If you have any leftover buttercream, use it to keep your decorations in place.
    • Store any cake leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Allow the cake to come to room temperature before eating.

    Notes

    1. Make ahead instructions: The cake, frosting and gingerbread cookies can be prepared 1-2 days in advance. Store them separately in an airtight container in the fridge overnight. You can also frost the cake and store it without decorations in the fridge for 1-2 days. The sugared fruit can only be made 1 day in advance and should be kept in a container at room temperature. See the blog post above for more details.
    2. To make this cake without molasses, increase the brown sugar to 2 cups ( 380g) and increase the dairy-free milk to 1 ¾ cups (440g). All the other ingredients stay the same.
    3. For extra flavor, increase the spices to 3 tablespoons ground cinnamon, 3 tablespoons ground ginger, 1 teaspoon ground nutmeg and ½ teaspoon ground cloves.

    Nutrition

    Serving: 1 serve without frosting | Calories: 271kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Sodium: 136mg | Potassium: 196mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3IU | Vitamin C: 0.04mg | Calcium: 108mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Jolene says

      January 09, 2023 at 10:11 am

      5 stars
      I've been experimenting with this recipe and would add that the addition of the molasses is recommended if you want to make a cupcake that you want to eat "naked" and want the full complexity but that it's a bit lost in an iced cake which benefits from a lighter crumb (that comes without the molasses). Excellent recipe, thank you.

      For future notes, I've had success using olive oil and make buttermilk (milk and vinegar resting) while assembling the dry ingredients.

      Reply
      • Anthea says

        January 26, 2023 at 3:59 pm

        I love that you've compared versions of this cake to see what is most enjoyable! Thanks so much for your insight and feedback Jolene, it's much appreciated :).

        Reply
    2. Tracey says

      December 27, 2022 at 4:48 am

      5 stars
      I made the version without molasses, 2 layers and did my own decorations with a ginger nut crumb. It was so nice. Light and tasty.

      Reply
      • Anthea says

        January 26, 2023 at 3:58 pm

        The ginger nut crumb sounds so delicious and glad that you enjoyed the non-molasses version! Thanks so much for your comment 🙂

        Reply
    3. Jasmine says

      December 25, 2022 at 8:30 pm

      5 stars
      This cake was incredible! So delicious, moist and full of spice! I made it with the chocolate buttercream and decorated it with silver sugar balls and dried sugar orange pieces. Would definitely recommend it to others and make it again. Thank you Anthea 🥰

      Reply
      • Anthea says

        January 26, 2023 at 3:57 pm

        Your cake was so beautiful on Instagram! I'm so happy that you enjoyed the flavor of this cake. Thank you so much Jasmine x

        Reply
    4. Cath says

      December 25, 2022 at 8:10 pm

      5 stars
      Absolutely adored this recipe. It was a very easy bake and tasted delicious. I added raspberries on top 🔝

      Reply
      • Anthea says

        January 26, 2023 at 3:56 pm

        Aw that makes me so happy to hear, thanks so much Cath! I love the addition of fruit too x

        Reply
    5. Alma says

      December 21, 2022 at 1:46 am

      5 stars
      How do you store the cake? and how long it would last?

      Reply
      • Anthea says

        December 21, 2022 at 8:56 am

        Hi Alma, there are some storage instructions in the last step of the recipe. If you'd like to make the cake a few days or weeks in advance, see the section 'Making the cake and decorations in advance'. I hope that helps!

        Reply
    6. Andrea says

      December 19, 2022 at 4:11 am

      5 stars
      I made this by using 1/2 the recipe to equal 12 cupcakes and making a light glaze including orange zest. It worked perfectly!! I also just used regular dairy milk 😋 so good. I will use this recipe again

      Reply
    7. Pola says

      December 13, 2022 at 1:34 pm

      I love all your creative recipes ❤️Can I use a 1:1 gf flour substitute?

      Reply
      • Anthea says

        December 15, 2022 at 8:37 am

        Thanks Pola! I haven't tested this recipe using gf flour however, readers have successfully made my other recipes using a 1:1 gf flour and I think it will work with this one. I hope that helps!

        Reply
    8. Anna says

      January 08, 2022 at 11:50 pm

      5 stars
      I made this cake last week for a family gathering. Even my two vegan-skeptic uncles loved it and had seconds. So, thank you for the recipe! Like the other commenters, I was also really happy with how fluffy it turned out. Will be using this recipe as a "base" for other cakes now too

      Reply
      • Anthea says

        January 14, 2022 at 8:15 pm

        Now that's cool that your vegan-skeptic uncles loved this cake!! Isn't it the best when older relatives realise that vegan food *can* be delicious?! Thanks so so much for your feedback - truly made my day x

        Reply
      • Isidora says

        December 17, 2022 at 7:38 pm

        5 stars
        Wonderful and delicious recipe! I made them into cupcakes and I put tiny little gingerbread on top! It was a hit at the work party! None were left by the end. Made about 18 full cupcakes. Nobody new they were vegan haha. Someone even asked for the recipe. I call that a win-win. I would definitely bake them again!

        Reply
    9. Laura says

      December 20, 2021 at 7:58 pm

      Hi,

      Can the vegan butter be fluid (from a bottle) or does it have to be from a block?

      Thanks!

      Reply
      • Anthea says

        December 20, 2021 at 10:06 pm

        Hi! Is that for the frosting? If so, the butter needs to be in the form of a block or tub. Unfortunately liquid butter/oils will not firm up when whipped. Hope that helps!

        Reply
    10. Anuradha says

      November 28, 2021 at 3:15 am

      Cant wait to make this cake!
      Can it be made as a bundt cake too?

      Reply
      • Anthea says

        November 28, 2021 at 5:17 pm

        I hope you enjoy it! And yes, I imagine it would work!

        Reply
    11. Sue-Anne says

      January 11, 2021 at 4:50 pm

      5 stars
      Such a great recipe, I found it really well written and easy to follow and this cake is delicious! I made this for a Christmas lunch complete with the vegan gingerbread men and it was very popular. It has become a new family favourite!

      Reply
      • Anthea says

        January 13, 2021 at 9:52 pm

        Aw I'm sooo glad to hear! That's the best news :). Thanks soo much Sue-Anne xo

        Reply
    12. angela richards says

      January 09, 2021 at 1:39 am

      5 stars
      My daughter made this it was delicious. Thank you for creating such a delicious recipe.

      Reply
      • Anthea says

        January 13, 2021 at 9:52 pm

        I love it when younger family members make recipes :). Thanks so much for your feedback!

        Reply
    13. Isla says

      December 29, 2020 at 2:10 am

      5 stars
      Amazing cake. I made it for christmas and decorated with orange zest, cinnamon and some ikea gingerbread cookies. It looked amazing and tasted really really good.

      Reply
      • Anthea says

        January 13, 2021 at 9:50 pm

        That's amazing Isla! Orange zest and everything else sounds lovely too!

        Reply
    14. Zoë Slaw says

      December 26, 2020 at 9:23 pm

      5 stars
      Made this as a 2 layer cake (used 2/3 of the required quantities and split over 2 tins) and this was absolutely delicious!! Super simple to make too!!! The frosting is so light and not too sweet as some buttercreams are and it perfectly balances the ginger!!

      Reply
      • Anthea says

        January 13, 2021 at 9:51 pm

        YAY! Glad it worked as a 2 layer cake and you enjoyed everything about it :).

        Reply
    15. Lisa says

      December 16, 2020 at 2:03 am

      Hello. This looks absolutely delicious. If I were to make it as a tray bake would I need to cut the measurements duwn by half?

      Reply
      • Anthea says

        December 16, 2020 at 10:15 am

        Thank you so much! It depends on the size of your tray. For a 20 cm (8 inch) square tray, I'd recommend baking only 3/4 or 2/3 of the recipe (whichever is easiest to measure). I hope that helps!

        Reply
    16. Kaia says

      December 13, 2020 at 3:02 am

      5 stars
      Great recipe, turned out so well. I've found that a lot of vegan cakes are really thick and heavy, but this one was light and fluffy.

      I'd suggest checking this at 30 minutes. My oven might be different, but I left it in for 40 minutes and the tops and bottoms had hardened.

      Reply
      • Anthea says

        December 13, 2020 at 12:08 pm

        So glad to hear Kaia and especially that you liked the texture of the cake. And good tip about checking the cake at 30 minutes! Thanks for your feedback 🙂

        Reply
    17. Sarah Lees says

      November 12, 2020 at 3:35 am

      5 stars
      I can not believe how light and fluffy this cake is, it literally melts in your mouth. I was initially nervous when I saw the tablespoon amounts of ginger etc, thinking it might be a little strong but it was ideal. I made this as a birthday celebration cake and had a lot of compliments. Thank you I look forward to trying other receipts.

      Reply
      • Anthea says

        December 31, 2020 at 9:41 am

        Aw, I'm so glad to hear Sarah and especially that the ginger wasn't overpowering for you! Thanks so much for leaving your feedback!

        Reply

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