If you’re looking for a cozy, spiced dessert that’s completely plant-based and utterly delicious, you’re in the right place. I’m excited to share my Vegan Gingerbread Cake Recipe with you—this cake is moist, full of warm ginger and cinnamon flavors, and topped with a dreamy dairy-free buttercream that makes every bite feel like a hug. Whether it’s for a holiday treat or just because you want something special, this recipe always impresses my family and friends, and I think you’re going to love it too.
Why You’ll Love This Recipe
- Rich, Vibrant Flavors: The blend of ginger, cinnamon, nutmeg, and molasses gives this cake a perfectly spiced profile that’s deep and comforting.
- Totally Vegan and Allergy Friendly: Using dairy-free milk and butter means it’s accessible for most diets without sacrificing taste or texture.
- Moist and Tender Texture: Thanks to the vegan ‘buttermilk’ and sunflower oil, this cake stays wonderfully soft and never dry.
- Fun, Festive Presentation: The gingerbread buttercream and crunchy biscuit crumble add a delightful touch that’ll wow your guests.
Ingredients You’ll Need
Let’s talk about the magic behind this Vegan Gingerbread Cake Recipe. The ingredients work together to create a spice-forward but mellow flavor, with the molasses adding that beautiful depth. When picking your dairy-free milk, I’ve found that soy milk really helps with texture and flavor, but oat or almond work well, too.
- Dairy-free milk: Soy milk is my favorite here because it curdles nicely with vinegar, mimicking buttermilk perfectly.
- Apple cider vinegar: This acid reacts with the baking soda to keep the cake light and fluffy.
- Self-raising flour: Provides the structure and rise; make sure it’s fresh for best results.
- Caster sugar: Gives the cake sweetness without the graininess you sometimes get.
- Ground ginger: The star spice of this cake – don’t skimp, or it won’t have that zingy warmth.
- Ground cinnamon, nutmeg, mixed spice: These round out the spice blend providing depth and complexity.
- Baking powder and bicarbonate of soda: Your leavening agents to get that nice rise and light texture.
- Sunflower oil: Keeps the cake moist and tender – avoid overpowering oils like olive or coconut here.
- Black strap molasses: Adds richness and a slight tangy complexity; a must-have for authentic gingerbread flavor.
- Dairy-free butter (for buttercream): I love using Flora block butter because it whips up beautifully.
- Icing sugar: For smooth, sweet frosting that’s easy to pipe and spread.
- Biscoff spread: Optional but a wonderful surprise that adds a caramel spice kick inside the frosting.
- Ginger biscuits: Crumbled inside the layers and on top for texture and extra gingerbread flavor.
- Cocoa powder: Used to tint part of the buttercream into a light brown gingerbread color—cute for piping little gingerbread men!
Variations
I like to keep this cake classic, but don’t be afraid to make it your own. Adding in different spices or swapping out the Biscoff spread for a smooth almond butter gives it a lovely twist. Feel free to experiment until you find what hits your sweet spot!
- Spice Blend Variation: One time, I upped the cinnamon and threw in a pinch more nutmeg, and my guests went crazy over the warmer flavor profile.
- Nut-Free Option: If you can’t have sunflower oil, light vegetable oil works just fine without impacting the taste too much.
- Mocha Twist: Adding a teaspoon of instant coffee powder to the batter adds a subtle mocha note that pairs beautifully with the spicy cake.
- Gluten-Free Version: I haven’t tried it myself yet, but many readers have swapped the self-raising flour for a gluten-free blend with good success. Just make sure your blend contains xanthan gum or another binder for structure.
How to Make Vegan Gingerbread Cake Recipe
Step 1: Prepare Your Vegan ‘Buttermilk’
Start by mixing your dairy-free milk with apple cider vinegar, then whisk it well. Let it sit for about 10 minutes until it curdles slightly — this is your secret weapon to get that lovely tender crumb in the cake. It’s exactly like buttermilk, but vegan-friendly! Trust me, it makes all the difference.
Step 2: Mix the Dry Ingredients
While your ‘buttermilk’ rests, sift your flour, sugar, all those beautiful spices, baking powder, and bicarbonate of soda into a big bowl. Sifting helps avoid lumps and evenly distributes the spices, so every bite has that balanced gingerbread flavor.
Step 3: Combine Wet and Dry Ingredients
Add the sunflower oil and molasses into the ‘buttermilk’ mixture and whisk until smooth and glossy. Pour the wet ingredients into the dry mixture and gently fold together until just combined. Don’t overmix—otherwise, your cake might turn out dense instead of tender.
Step 4: Bake Your Cakes
Divide the batter evenly between three lined 8-inch cake tins. I like to tap the tins gently on the counter to release any stubborn air bubbles. Bake in a preheated 180°C fan oven for about 25-30 minutes, or until a skewer comes out clean and the cake feels springy when pressed lightly. If you don’t have three tins, just bake in batches and cover the unused batter with a damp towel.
Step 5: Prep the Buttercream
While the cakes cool, whip up your dairy-free butter until creamy. Then sift in the icing sugar and spices and whip again until fluffy and smooth – this takes about 5 minutes on high speed. If the frosting feels too stiff, add a splash of your dairy-free milk or a bit more butter for creaminess.
Step 6: Color and Decorate
Separate a small batch of your buttercream and mix in the cocoa powder until you get that perfect gingerbread shade for piping decorations. I like to pipe gingerbread men around the cake—it’s such a fun, festive detail! Crumble ginger biscuits inside the layers and on top for a delightful crunch that adds texture and flavor.
Step 7: Assemble and Frost the Cake
Layer your cakes by spreading the white buttercream between each, adding in some Biscoff spread and crushed gingerbread biscuits if you want to get fancy (and I highly recommend it!). After stacking, give the cake a thin crumb coat and chill it for 15-20 minutes. This trick stops crumbs from mixing into your final frosting coating, keeping it smooth and beautiful. Once chilled, apply a thicker second coat, smooth the edges with a cake scraper, then pipe a pretty swirl on top. Finally, decorate with your cocoa buttercream gingerbread men and extra biscuit crumble.
Pro Tips for Making Vegan Gingerbread Cake Recipe
- Use Fresh Spices: I learned that old spices can make the cake taste dull—freshly ground or recently opened ground spices give it a much brighter flavor.
- Don’t Skip the ‘Buttermilk’: That vinegar-milk combo is key for a tender crumb and helps cut through the sweetness.
- Room Temperature Ingredients: Make sure the dairy-free milk and butter are at room temp before mixing; it helps everything come together smoothly.
- Chill for Cleaner Frosting: Adding the crumb coat step and chilling before the final layer really prevents crumb bits in your frosting and makes your cake look flawless.
How to Serve Vegan Gingerbread Cake Recipe
Garnishes
I love topping this cake with crumbled gingerbread biscuits because they add a nice crunch and highlight the gingerbread theme. Sometimes I sprinkle a tiny dusting of cinnamon or even some edible gold glitter for a festive sparkle. The little buttercream gingerbread men piped around are an adorable and tasty garnish that’s sure to bring smiles.
Side Dishes
This cake pairs beautifully with a simple dairy-free whipped cream or vanilla ice cream on the side. For something warm, a spiced chai tea or cinnamon hot chocolate really complements the flavors and makes for a cozy treat.
Creative Ways to Present
For holiday parties, I’ve arranged this cake on a festive platter surrounded by whole ginger biscuits and cinnamon sticks. I once served individual slices with a drizzle of warm caramel sauce and a sprinkle of crushed candied ginger — it was a total hit! You can also pipe little rosettes or use edible flowers for an extra elegant look when you want to impress guests.
Make Ahead and Storage
Storing Leftovers
Store your finished Vegan Gingerbread Cake in an airtight container in the fridge. From my experience, it stays fresh and delicious for about 3 days. Before serving leftovers, take the cake out of the fridge and let it come to room temperature for about 15 minutes to get that soft, melt-in-your-mouth texture back.
Freezing
I’ve frozen un-iced cakes successfully wrapped tightly in plastic wrap and then foil, for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bring to room temperature before frosting and serving. This is a great tip if you want to bake ahead for holiday celebrations.
Reheating
For a freshly baked feel, I like to warm individual slices gently in the microwave for 15-20 seconds. It’s just enough to bring out the spices and soften the cake without melting the buttercream. Don’t overheat—it can dry the cake out.
FAQs
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Can I make this Vegan Gingerbread Cake Recipe gluten-free?
Yes, you can! Substitute the self-raising flour with a gluten-free all-purpose blend that contains a binding agent like xanthan gum. Keep in mind the texture might be slightly different, so watch the batter and bake times closely. I recommend testing with a small batch first.
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What can I use instead of blackstrap molasses?
If you don’t have blackstrap molasses, regular molasses or dark treacle can work as substitutes, though the flavor might be a little sweeter and less robust. You could also try maple syrup for a different but still delicious flavor profile.
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How do I prevent the vegan buttercream from separating?
Make sure your dairy-free butter is soft but not melting, and sift your icing sugar to prevent lumps. Whip the buttercream thoroughly on high speed until light and fluffy. Adding a small splash of non-dairy milk can help with consistency, but don’t add too much or the buttercream will become runny.
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Can I make this cake without Biscoff spread?
Absolutely! The Biscoff spread is an optional decadent touch inside the frosting that adds extra spice and caramel notes, but the cake is lovely on its own with just the buttercream. You could swap it for another cookie butter or even a nut butter if you prefer.
Final Thoughts
I absolutely love how this Vegan Gingerbread Cake Recipe turns out every time I make it. It feels like a warm, cozy hug wrapped up in cake form—perfect for chilly days, celebrations, or whenever you need a little extra comfort. I remember the first time I baked it for a friend’s holiday party and how everyone kept asking for seconds. That’s when I knew I had a keeper. So, grab your apron, warm up your kitchen, and whip up this beauty—you won’t regret it!
Print
Vegan Gingerbread Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: Overnight (including cooling and chilling times)
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Vegan Gingerbread Cake is a moist and spiced delight perfect for the holiday season or any gingerbread craving. Made without any dairy or eggs, it uses a blend of warming spices like ginger, cinnamon, nutmeg, and mixed spice, combined with molasses and a fluffy dairy-free buttercream frosting. The cake layers are enriched with crumbled gingerbread biscuits and Biscoff cookie butter for extra texture and flavor, decorated with piped gingerbread men for a festive touch. It is a great plant-based dessert that everyone can enjoy.
Ingredients
Ingredients for the sponge
- 480ml dairy-free milk (soya milk works best)
- 2 teaspoons apple cider vinegar
- 420g self-raising flour
- 300g caster sugar
- 2 tablespoons ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon mixed spice
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 120ml sunflower oil
- 1/2 tablespoon black strap molasses
Ingredients for the buttercream
- 530g dairy-free butter (e.g., Flora block butter)
- 500g icing sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Dairy-free milk (if needed)
- 4 heaped tablespoons Biscoff spread / cookie butter (melted)
- Ginger biscuits (for crumbling inside the cake layers and on top)
- Cocoa powder (for the buttercream gingerbread men decoration)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 180°C fan (350°F) and line three 8-inch loose base or push-up cake tins with greaseproof paper. If you only have one or two tins, bake the cakes separately, covering unused batter with a damp tea towel until ready.
- Create Vegan Buttermilk: In a bowl, combine dairy-free milk and apple cider vinegar, whisk until fully mixed, then set aside for 10 minutes to curdle, creating a vegan ‘buttermilk’.
- Mix Dry Ingredients: In a large bowl, sift together self-raising flour, caster sugar, ground ginger, cinnamon, nutmeg, mixed spice, baking powder, and bicarbonate of soda. Mix well to combine evenly.
- Combine Wet Ingredients: Add sunflower oil and black strap molasses to your vegan buttermilk and whisk until thoroughly combined.
- Make Batter: Pour wet ingredients into dry ingredients and mix until smooth and well incorporated.
- Pour Batter into Pans: Evenly divide the batter into the lined cake tins, tapping them gently on the work surface to release any air bubbles.
- Bake Cakes: Place the tins in the center of the preheated oven and bake for 25 to 30 minutes. They are done when a skewer inserted into the center comes out clean and the cakes feel springy to touch.
- Cool Cakes: Remove cakes from the oven and place them on a cooling rack. Allow to cool slightly before removing from tins, then cool completely. Store in a sealed container if frosting will be applied later.
- Prepare Buttercream: In a large mixing bowl, whip dairy-free butter using a stand or hand mixer until creamy. Sift in icing sugar, ground ginger, and cinnamon, then whip on high speed for five minutes until light, smooth, and airy. Adjust consistency with dairy-free milk (if too thick) or more icing sugar (if too soft).
- Create Piping Frostings: Transfer 2 tablespoons of white buttercream into a small piping bag with a tiny cut tip for detail work. Take 1/4 of the buttercream into a separate bowl, gradually add cocoa powder until it reaches a light brown gingerbread color, then pipe into a medium round tip bag.
- Assemble Cake Layers: Place the first cake layer onto a serving plate or stand. Spread an even layer of white buttercream on top using a spatula. Optional: create a well in the frosting, fill with 2 tablespoons melted Biscoff spread and crushed gingerbread biscuits.
- Stack Remaining Layers and Crumb Coat: Add the second layer, gently press to adhere, then the third layer. Coat the entire cake with a thin crumb coat of frosting to trap crumbs.
- Chill Cake: Refrigerate the crumb-coated cake for 15-20 minutes to firm the frosting, preparing for the final coat.
- Final Frosting Layer: Remove from fridge and apply a thicker, smooth second coat. Use a cake scraper to smooth the edges neatly.
- Decorate: Pipe a swirl of white buttercream around the top edge of the cake with a star tip. Pipe gingerbread men shapes all around the sides using the brown cocoa buttercream, adding white icing details. Crumble some gingerbread biscuits onto the top of the cake for texture and decoration.
- Serve: Slice and enjoy your festive vegan gingerbread cake!
Notes
- Store the cake in a sealed container in the refrigerator. Best consumed within 3 days for optimal freshness.
- Before serving, remove the cake from the fridge and let it reach room temperature for about 15 minutes for the best texture and flavor.
- Un-iced cakes can be stored in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the cake)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
