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Vegan Gingerbread Cake Recipe

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4.1 from 6 reviews

This Vegan Gingerbread Cake is a moist, spiced cake perfect for the holiday season or anytime you crave a cozy treat. Made with gluten-free flours and sweetened naturally with maple syrup and molasses, it’s topped with a luscious, creamy cashew-based frosting that sets to a pudding-like consistency. The cake combines warm gingerbread spices with comforting richness, all while being completely plant-based.

Ingredients

Dry Ingredients

  • 1 cup rice flour (white)
  • 1 cup oat flour (gluten-free if needed)
  • 4 tsp gingerbread spice blend
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 tsp salt
  • 2 tbsp cornstarch
  • 5 1/2 tbsp granulated sweetener (such as erythritol or preferred granulated sweetener)

Wet Ingredients

  • 3/4 cup applesauce
  • 1/2 cup canned coconut milk
  • 1/3 cup maple syrup (or any liquid sweetener)
  • 1/4 cup dark molasses
  • 3/4 cup plant-based milk (almond, soy, oat, etc.)
  • 3/4 tsp vanilla extract

Additional Ingredients

  • 3/4 cup + 1 1/2 tbsp cashews (soaked)

Instructions

  1. Soak Cashews: Place the cashews in cold water overnight or soak in boiling water for about 30 minutes until they become super tender. Drain and pat dry before use.
  2. Prepare Oven and Pan: Preheat your oven to 350°F (177°C). Line a 6×9-inch (15 x 23 cm) cake pan with parchment paper, ensuring there is an overhang on all sides for easy cake removal.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together all dry ingredients: rice flour, oat flour, gingerbread spice, baking powder, baking soda, salt, cornstarch, and granulated sweetener until well combined.
  4. Add Wet Ingredients: Pour in the applesauce, canned coconut milk, maple syrup, molasses, plant-based milk, and vanilla extract to the dry mixture. Stir or whisk gently until just combined, being careful not to over-mix to maintain a light texture.
  5. Bake the Cake: Pour the batter into the prepared cake pan and bake for approximately 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs, but no wet batter. Baking time may vary by oven and pan size.
  6. Cool the Cake: Let the cake cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely. If you plan to frost, leave the cake in the pan.
  7. Prepare Frosting Base: In a saucepan, combine all frosting ingredients except the cashews (the frosting ingredients include the 1 1/2 tbsp cashews plus other cake wet ingredients but here the recipe refers to a pudding style mixture, so this is the liquid from the cake batter plus sweeteners — however, as per recipe, ‘all frosting ingredients except cashews’ means the other ingredients from the frosting mixture), whisk vigorously until lump-free. Bring to a boil, then let simmer for 1–2 minutes while stirring constantly until thickened.
  8. Blend Frosting: Transfer the thickened mixture and the soaked cashews to a blender or food processor. Blend until completely smooth and creamy. Taste and adjust sweetness if needed.
  9. Frost the Cake: Pour the cashew cream frosting evenly over the cooled cake, spreading it with a spatula.
  10. Set Frosting: Place the frosted cake in the freezer for 1 ½ to 2 hours or in the refrigerator overnight to allow the frosting to set firmly.
  11. Serve: Slice and enjoy this delicious vegan gingerbread cake chilled.

Notes

  • Use gluten-free oat flour if a gluten-free cake is desired.
  • Measuring ingredients by weight (grams) is recommended for best results.
  • Soaking cashews overnight yields the creamiest frosting but a quick 30-minute hot soak works as well.
  • Adjust baking time as ovens vary; watch for toothpick test doneness.
  • If skipping frosting, dust cake with powdered sugar or powdered erythritol instead for a simple finish.
  • Use canned coconut milk to ensure richness and consistency in the cake.
  • Gingerbread spice can be a blend of ground ginger, cinnamon, cloves, nutmeg, and allspice.

Find it online: https://bitezly.com/vegan-gingerbread-cake-recipe/