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If you’re looking to fill your home with the warm, cozy scents of the holidays, this Christmas Vegan Gingerbread Cake Recipe is exactly what you need. It perfectly captures the rich spices, the deep molasses sweetness, and the comforting texture of classic gingerbread—but made entirely plant-based. The cake is moist and tender, with just the right hint of spice, making it an instant favorite for festive celebrations or anytime you crave that holiday magic. Trust me, once you try this recipe, it will become your go-to for a joyful Christmas dessert that everyone can enjoy, vegan or not!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a crucial role in building layers of flavor, texture, and holiday cheer. Each component is straightforward, pantry-friendly, and comes together to create a moist, spiced cake perfect for Christmas gatherings.
- 3 1/2 cups (440g) all-purpose plain flour: This provides the structure, and spooning plus leveling ensures a light, fluffy crumb.
- 1 1/4 cups (240g) packed brown sugar: Adds rich sweetness and moisture, with an option for coconut sugar for a subtle twist.
- 2 tablespoons ground cinnamon: Offers that classic spicy warmth that screams holiday vibes.
- 2 tablespoons ground ginger: The star of gingerbread’s signature flavor, bringing a lively, zesty punch.
- 1 teaspoon ground nutmeg: Adds subtle earthiness and depth.
- 3 teaspoons baking powder: Gives the cake lift and lightness.
- 1/2 teaspoon baking soda: Works with vinegar to create tender crumb and rise.
- Pinch of salt: Balances sweetness and enhances all other flavors.
- 1/2 cup (170g) molasses: The magical ingredient delivering that deep, rich molasses flavor—avoid blackstrap for best taste.
- 1 1/2 cups (375g) dairy-free milk: Keeps everything moist and tender; room temperature helps with batter consistency.
- 2/3 cup (165g) neutral flavored oil: Ensures moistness without weighing the cake down.
- 1 tablespoon apple cider vinegar: Reacts with baking soda to create fluffiness and helps the cake rise beautifully.
- 1 tablespoon vanilla extract: Adds a sweet, fragrant note to round out flavors.
- 1 1/2 cups (340g) vegan block butter: For making that luscious vegan frosting; room temperature to blend easily.
- 4 – 6 cups (400g-600g) powdered sugar: Start with less, adding more to adjust sweetness and consistency of the frosting.
- 1 tablespoon vanilla extract: For the frosting, adding that irresistible inviting aroma.
- Dash of dairy-free milk: To thin out the frosting to your desired texture.
- Gingerbread cookies: Optional but perfect for decorating or crumbling over the cake.
- Sugared cherries or cranberries: Add a festive pop of color and tartness.
- Sugared rosemary: A unique, aromatic garnish that looks stunning and tastes delightful.
How to Make Christmas Vegan Gingerbread Cake Recipe
Step 1: Prep and Mix Dry Ingredients
Begin by combining all your dry ingredients — the flour, brown sugar, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt — in a large bowl. Mixing them well here ensures an even distribution of spices and leavening agents, which is key for uniform rise and flavor throughout your cake. Set this mixture aside as you move on to the wet components.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together your molasses, dairy-free milk at room temperature, oil, apple cider vinegar, and vanilla extract. This blend will bring moisture, richness, and a bit of tang that balances the sweetness beautifully. The vinegar’s role can’t be underestimated—it activates the baking soda to help your cake become light and fluffy despite being vegan.
Step 3: Bring Dry and Wet Ingredients Together
Pour the wet mixture into the bowl with your dry ingredients and stir gently until just combined. Overmixing can lead to a dense cake, so stop as soon as there are no big pockets of flour. The batter will be lovely and thick, rich with those inviting gingerbread spices already filling your kitchen with holiday scents.
Step 4: Bake to Perfection
Transfer the batter evenly into a prepared pan and bake in a preheated oven for about 25 minutes. You’ll know the cake is ready when it springs back lightly to the touch and a toothpick comes out clean or with just a few moist crumbs. Resist the urge to overbake—this cake is best when moist, soft, and tender.
Step 5: Make the Vegan Frosting
While the cake cools, it’s time to whip up the frosting. Beat your vegan block butter until creamy, then gradually add powdered sugar and vanilla extract. Add dairy-free milk a splash at a time to reach a smooth, spreadable consistency that’s luscious but not runny. This frosting is the finishing touch that takes the cake from delicious to downright irresistible.
Step 6: Assemble and Decorate
Once the cake is completely cooled, generously frost the top and sides for maximum indulgence. Then have fun adding your gingerbread cookies, sugared cherries or cranberries, and sugared rosemary for that festive wow factor everyone will admire. The decorations add extra layers of texture and color that really bring your Christmas Vegan Gingerbread Cake Recipe to life on the table.
How to Serve Christmas Vegan Gingerbread Cake Recipe
Garnishes
This cake shines when topped with a few thoughtfully chosen garnishes. Sugared rosemary and cherries make for a fresh, festive touch that contrasts beautifully with the rich spiced cake. Gingerbread cookie crumbs or small cookie shapes add crunch and echo the flavors inside the cake. These simple additions elevate the presentation and taste simultaneously.
Side Dishes
Serve this cake alongside a warm cup of spiced tea, dairy-free eggnog, or a hot chocolate made with plant-based milk. The combination of warm drinks with the spiced cake is pure holiday comfort. You could also offer a scoop of vegan vanilla ice cream for a delightful contrast of hot and cold that guests will swoon over.
Creative Ways to Present
Go beyond the classic slice by turning this cake into a centerpiece dessert. Layer cake slices with frosting and fruit preserves for a layered trifle or stack mini versions as individual single servings. Wrapping slices in parchment and tying with twine makes for a charming edible gift. The possibilities to showcase this Christmas Vegan Gingerbread Cake Recipe are as joyful as the season itself.
Make Ahead and Storage
Storing Leftovers
The cake keeps wonderfully in an airtight container at room temperature for up to three days. If you plan to keep it longer, storing it in the fridge is best to maintain freshness and prevent any spoilage, especially because of the plant-based frosting. Just allow it to come to room temperature before serving for the best texture.
Freezing
You can freeze the baked cake (without frosting) wrapped tightly in plastic wrap and then in foil for up to three months. Thaw it overnight in the fridge and frost just before serving to keep the frosting fresh and luscious. This makes prepping for holiday celebrations so much easier and stress-free.
Reheating
If you like your gingerbread cake slightly warm, pop a slice in the oven at low heat for a few minutes or microwave it briefly. The warm cake releases even more spice aromas and creates a comforting, cozy treat that’s just perfect with a cup of tea or coffee.
FAQs
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend that works for baking. Just be sure to use a blend with xanthan gum or another binder for structure. The texture may be slightly different, but the festive flavor remains wonderful.
What can I use if I don’t have molasses?
If you don’t have molasses on hand, try substituting it with dark maple syrup or date syrup to retain that deep, caramelized sweetness. Keep in mind these substitutions will alter the flavor subtly but still produce a delicious cake.
Is this cake suitable for other holidays or occasions?
While packed with holiday spices perfect for Christmas, this vegan gingerbread cake is great anytime you want a spiced treat. It makes a lovely autumn or winter dessert and can be customized with different frostings or toppings to suit any occasion.
Can I make this cake nut-free?
Yes, this recipe is naturally nut-free, making it safe for most nut-allergy sufferers. Just be sure your powdered sugar and other ingredients are processed in nut-free facilities if cross-contamination is a concern.
How do I get the frosting creamy and smooth?
Make sure your vegan block butter is at room temperature before whipping. Then add powdered sugar gradually and use a hand mixer or stand mixer on medium speed. Adding dairy-free milk a little at a time helps to reach that perfect creamy consistency without it becoming runny.
Final Thoughts
This Christmas Vegan Gingerbread Cake Recipe is truly a joy to make and share. From its simple, wholesome ingredients to the heartwarming flavors that fill your kitchen, it’s a festive favorite that brings everyone together. Whether you’re vegan or simply craving something new and delicious, this cake promises smiles, compliments, and many requests for seconds. I can’t wait for you to bake it and make it part of your holiday traditions!
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Print
Christmas Vegan Gingerbread Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Christmas Vegan Gingerbread Cake is a festive and moist spice cake perfect for holiday celebrations. Made entirely from plant-based ingredients, it features warm flavors of cinnamon, ginger, and nutmeg, with a rich molasses base. The cake is topped with a creamy vegan buttercream frosting and decorated beautifully with gingerbread cookies, sugared cherries, and sugared rosemary for a charming seasonal touch.
Ingredients
Cake
- 3 1/2 cups (440g) all-purpose plain flour (spoon and leveled)
- 1 1/4 cups (240g) packed brown sugar or coconut sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 1 teaspoon ground nutmeg
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup (170g) molasses (not blackstrap)
- 1 1/2 cups (375g) dairy-free milk (room temperature)
- 2/3 cup (165g) neutral flavored oil (such as vegetable or canola)
- 1 tablespoon apple cider vinegar or white vinegar
- 1 tablespoon vanilla extract
Frosting
- 1 1/2 cups (340g) vegan block butter (room temperature)
- 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 adjust consistency)
Decoration
- Gingerbread cookies
- Sugared cherries or cranberries
- Sugared rosemary sprigs
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, brown sugar, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, and salt. Whisk these ingredients to ensure they are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the molasses, dairy-free milk, neutral flavored oil, apple cider vinegar, and vanilla extract until thoroughly combined.
- Combine Wet and Dry: Slowly pour the wet ingredients into the bowl with dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Vegan Buttercream Frosting: In a large bowl, beat the vegan block butter with an electric mixer until creamy and smooth. Gradually add powdered sugar, one cup at a time, beating until fluffy. Add vanilla extract and a dash of dairy-free milk as needed to achieve a smooth, spreadable consistency.
- Assemble the Cake: Once the cakes have completely cooled, place one cake layer on a serving plate. Spread a generous layer of vegan buttercream frosting over the top. Place the second cake layer on top and frost the entire cake evenly with the remaining buttercream.
- Decorate: Adorn the frosted cake with gingerbread cookies, sugared cherries or cranberries, and sprigs of sugared rosemary for a festive presentation.
- Serve and Enjoy: Slice the cake and serve at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or chilled for up to a week.
Notes
- For gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and adjust baking time if necessary.
- Using coconut sugar instead of brown sugar can add a subtle caramel note and is a natural alternative.
- Adjust spices to your taste; adding a bit of cloves or allspice can deepen flavor.
- If avoiding molasses, you can omit it and add an equivalent amount of maple syrup or dark corn syrup.
- Ensure vegan block butter is at room temperature for easier frosting preparation and better texture.
- Sugared rosemary can be made by brushing the sprigs lightly with water or aquafaba and then dipping them in superfine sugar; let dry completely before using as decoration.
