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
Scale
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.
