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This vegan gingerbread cake is perfect for the holidays! Flavored with molasses, ginger and spices, it’s absolutely delicious and super easy to make. Best of all, it can be made in one bowl with no electric mixer!
Gingerbread wasn’t my favorite flavor when I was growing up, but in recent years it’s grown on me, big time! Maybe it’s my vegan gingerbread cookies that have got me hooked on it, but lately I’m absolutely loving the sweet mixture of ginger and molasses that we all associate with the holidays.
This vegan gingerbread cake was especially delicious, and it makes the house smell magical while it’s baking. I’ve already sent a batch to work with my husband and all his (non-vegan) coworkers (the best taste-testers) raved about it.
The recipe is adapted from my vegan spice cake, so if you loved that one, definitely give this a try. I know it will become a new holiday tradition in my house.
- Ingredients You’ll Need
- How It’s Made
- Serving Ideas
- Leftovers & Storage
- More Vegan Cakes for the Holidays
- Easy Vegan Gingerbread Cake
Ingredients You’ll Need
- Flour. We’re using all-purpose wheat flour. That’s all I’ve tested the recipe with, so I can’t say how the recipe will turn out with any other varieties.
- Sugar. Make sure to use organic sugar in order to keep the recipe vegan. Coconut sugar will also work just fine!
- Baking powder.
- Baking soda.
- Spices. We’re using ground ginger, cinnamon, and cloves.
- Hot water. It doesn’t need to be boiling — just hot enough to fully dissolve the molasses.
- Molasses. Make sure to use unsulfured molasses, such as Grandma’s brand or Brer Rabbit Mild Flavor Molasses. Other varieties like blackstrap have a difference chemical makeup, so they can’t generally be substituted for regular old sulfured molasses in recipes for baked goods.
- Vegetable oil. Feel free to use your favorite oil for baking. Corn oil, canola oil and coconut oil will all work fine!
- Vanilla extract.
- Apple cider vinegar. See my guide to apple cider vinegar substitutes if you don’t have this on hand.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
- Whisk your dry ingredients together in a large bowl: flour, sugar, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate container, such as a large liquid measuring cup, combine the wet ingredients. First, stir the molasses and hot water together until the molasses completely dissolves, then stir in the oil, vanilla, and apple cider vinegar.
- Pour the liquid mixture into the bowl with the dry ingredients and use a large spoon to stir everything up just until combined. Get most of the lumps out, but in order to give your cake the best texture you’ll want to avoid overmixing the batter.
- Pour the batter into a lightly oiled 9 x 13 inch baking pan.
- Pop the pan into the oven and bake it until a toothpick inserted into the center comes out clean.
- Let your vegan gingerbread cake cool on a cooling rack before slicing and serving it.
- I topped my cake with some vegan whipped cream (Reddi-Wip brand), powdered sugar, and sugared cranberries in the photos.
- Gingerbread cake is delicious with a scoop of vegan vanilla ice cream. So Delicious cashew-based ice cream is my favorite.
- If you’d like to frost your cake, my vegan vanilla buttercream frosting would be perfect. My vegan chocolate buttercream frosting is a bit of a less conventional choice, but I still think it would be delicious.
Leftovers & Storage
Leftover vegan gingerbread cake will keep in an airtight container at room temperature for 2 to 3 days or in the fridge for about 3 to 5 days. It’ll keep a big longer frosted than unfrosted.
You can also store your cake in a sealed container in the freezer for about 3 months.