The holiday season is a time for cozying up with a mug of hot coffee, lighting the candles, and indulging in nostalgic baked goods. For many, gingerbread is a typical treat that evokes the smells and flavors of the season.

But traditional gingerbread cake recipes are loaded with eggs and butter, making them off-limits for vegans.

So, for all our vegan fellows, we have found the perfect recipe for the vegan gingerbread cake. It’s easier than you think and can be made at home. Continue reading to find out the recipe for easy vegan ginger cake.

Ingredients

This easy vegan gingerbread cake comes together with just a few simple ingredients:

Dry Ingredients

• 2 cups plain flour - provides structure
• 1 tbsp ground ginger - signature gingerbread flavor
• 1 1⁄2 tsp ground cinnamon - warming spice
• 1 tsp baking soda - helps the cake rise
• 1⁄2 tsp ground cloves - warming spice
• 1⁄4 tsp ground nutmeg - warming spice
• 1⁄4 tsp allspice - warming spice
• 1⁄4 tsp salt

Wet Ingredients

• 1⁄2 cup unsweetened apple sauce - binds instead of eggs
• 1⁄2 cup organic cane sugar - sweetens instead of refined sugar
• ⅓ cup maple syrup - adds moisture and maple flavor
• ⅓ cup vegetable oil - adds moisture
• 1 tablespoon vanilla extract - adds flavor
• 1 cup unsweetened almond milk - provides a dairy-free base

Step-By-Step Instructions

Prep The Pan

Before baking, you will need to prepare your cake pan by preheating your oven to 350°F and greasing an 8-inch cake pan, being sure to flour it as well to prevent sticking. Greasing will prevent the sticking, ensuring the cake comes out of the pan clean after baking.

Mix The Dry Ingredients

While the oven preheats, you can mix the dry ingredients in one large bowl by whisking together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and each nutmeg, allspice, and salt. Whisking combines the spices and dry ingredients.

Mix The Wet Ingredients

Mix the wet ingredients separately, including unsweetened apple sauce, organic cane sugar, maple syrup, vegetable oil, vanilla extract, and unsweetened almond milk. Mix thoroughly until fully blended and smooth.

Combine The Batter

Next, pour the wet ingredients mixture into the dry ingredients mixture. Then, gently fold them using a spatula, do it until it’s fully combined. Try not to overmix, which would make the cake dense.

Bake The Cake

Take the gingerbread cake batter and pour it into the prepared pan. Then bake it at 350°F for the next 30-35 minutes, testing for doneness at 30 minutes with a toothpick. If the toothpick is clean when you remove it, it's ready!

Cool And Serve

Once baked, leave the gingerbread cake for an hour to cool completely before frosting and slicing to serve. This helps the cake finish cooking and makes it easier to slice. Store any leftovers covered at room temperature.

Get Creative With Add-Ins

The simple flavor profile of this vegan gingerbread cake makes it the perfect canvas for stirred-in treats and toppings.

• Add 1/2 cup chopped nuts like walnuts, pecans, or vegan chocolate chips to batter for crunch and texture.
• Make it a caramel apple cake by folding in chopped apples and swirling caramel sauce over the finished cake.
• For a tropical twist, use coconut milk instead of almond milk and top the cake with toasted coconut flakes.
• For richer flavor, use brewed coffee instead of almond milk. Top with coffee frosting.
• Stir a spoonful of orange zest into the batter for citrusy notes.
• Swap out spices like ginger for cardamom or mace for a unique flavor blend.

Serving Suggestions

This gingerbread cake can be enjoyed warm right out of the oven or cooled completely after baking.

To serve warm, allow the cake to cool in the pan after baking. Leave it for 10-15 minutes before inverting onto a serving plate. The short cooling time makes it easier to slice the cake. Cut into slices with a serrated knife, wiping it clean between cuts for neat results.

Top warm slices with a pat of vegan butter or a scoop of dairy-free vanilla ice cream to create a melt-in-your-mouth experience.

If you leave the cake to cool completely before serving, the cake should rest in the pan for about 1 hour after baking. This helps the cake finish cooking and firms it up for easier frosting and slicing.

Once cooled, add decadent toppings like vegan cheese frosting, a tangy lemon glaze, or fluffy coconut whipped cream. Frosting between cake layers is also an option for a layered cake.

Cut the cake into slices for easy weeknight desserts and store in an airtight container for up to 5 days. Quickly warm in the microwave before enjoying a slice.

Storage Tips

• Store unfrosted gingerbread cake covered at room temperature for up to one week. If frosted, store refrigerated for optimal freshness.
• For longer storage, wrap slices or the whole cake tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Baked goods like gingerbread cake also make fantastic gifts! Wrap in a holiday-themed tin or cellophane and present with a bow.

Additional Tips

• Swap the all-purpose flour for a gluten-free blend at 1:1 to make a gluten-free version. The vegan ginger cake may be slightly more dense.
• For an oil-free cake, use unsweetened applesauce instead of vegetable oil. Use a 3/4 cup applesauce to 1/3 cup oil substitution. This will make its texture a bit more crumbly.
• Don't overmix the batter, as it can make the cake tough and dense, so gently fold wet and dry ingredients together until combined.
• Be sure to let the cake fully cool in the pan for at least 1 hour before frosting or glazing. Frosting while still warm will create a messy melt.
• For a perfectly moist gingerbread cake every time, cover with foil halfway through baking to prevent over-browning and drying.

Conclusion

With its moist texture, warm spices, and subtly sweet flavor, this easy vegan gingerbread cake proves that delicious baked goods don’t require eggs or dairy. The simple ingredient list of pantry staples makes this recipe accessible for all skill levels.

Its kid-friendly, nut-free ingredients make it a crowd-pleaser for parties. Try this recipe today and enjoy your new go-to gingerbread cake.