Vegan Gingerbread Cake
This vegan gingerbread cake is moist, fluffy, packed with warm spices, and has a hint of molasses. The cake comes together in one bowl using only common pantry ingredients. For make-ahead instructions, see note 1.
Servings: 18
Ingredients
Dry ingredients
- 3 ½ cups (440g) all-purpose plain flour, spoon and leveled (note 2)
- 1 ¼ cups (240g) packed brown sugar, or coconut sugar
- 2 tablespoons ground cinnamon, (note 3)
- 2 tablespoons ground ginger
- 1 teaspoon ground nutmeg
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
Wet ingredients
- ½ cup (170g) molasses, not blackstrap molasses (note 4 to omit molasses)
- 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 block butter, room temperature (note 5)
- 4 - 6 cups (400g-600g) powdered sugar / icing sugar, (start with less and add more to taste)
- 1 tablespoon vanilla extract
- Dash of dairy-free milk, as needed
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 your 3 prepared 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 is pale in color.
- Add 4 cups (400g) of powdered sugar and vanilla to your 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 cake leftovers in an airtight container at room temperature for 1 day, 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
- Make ahead instructions: The cake, frosting and gingerbread cookies can be prepared 1-2 days in advance. Store the cake and gingerbread in an airtight container at room temperature and the frosting 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.
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to your measuring cup, and level it off with a knife. Using your measuring cup to scoop flour out of the container will pack too much flour into your cup, and result in a dry cake. Alternatively, use the gram measurements for the best results.
- If you'd like a spicier cake, use 3 tablespoons ground cinnamon, 3 tablespoons ground ginger, 1 teaspoon ground nutmeg and ½ teaspoon ground cloves.
- 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.
- The frosting will work with a chilled spreadable vegan butter but I recommend omitting or using less dairy-free milk. Your frosting will also be softer.
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
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