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5 from 6 votes

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!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Cuisine: American, Vegan
Servings: 16 small serves
Author: Anthea


Wet ingredients

Dry ingredients

To decorate (optional)


  • Preheat the oven to 180°C (340°F). Line or grease an 8-inch (20 cm) square baking pan with parchment paper.

To make the cake:

  • Warm up the molasses on the stove top for a few minutes or in the microwave for 30 seconds or until it's very runny.
  • Add all the wet ingredients (and the sugar) to a large mixing bowl and mix until combined. Add all the dry ingredients to the bowl and mix until smooth.
  • Pour the batter into your cake tin. Bake for 20 minutes or until you can insert a toothpick in the middle and it comes out clean. Allow the cake to cool in the tin.

To make the buttercream frosting and decorate:

  • Add the sugar, butter and vanilla to a large mixing bowl. Using an electric whisk to beat until light and fluffy. If your frosting is still very soft, add more sugar or corn starch and mix until combined.
  • When the cake has fully cooled, spread the frosting on the cake. Slice the cake then generously top the frosting with coconut, pressing some of it in so it sticks. Serve and enjoy!
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.


  1. For a gluten-free ginger cake, I recommend using a high quality 1:1 gluten free flour such as Bob Red Mills. Alternatively, use 1 ½ cups (150g) almond flour and 1 ½ cups (160g) gluten-free all-purpose flour.


Serving: 1 serve with frosting | Calories: 300kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Sodium: 144mg | Potassium: 181mg | Fiber: 2g | Sugar: 23g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
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