Vegan Gingerbread Snack Cake with Frosting
This easy vegan gingerbread cake is the best quick and perfectly spiced cake that everyone will love for the holidays! Soft, moist, and tons of flavor without the dairy or eggs, plus, it’s nut free!
I freaking love gingerbread. From cakes to gingerbread cupcakes to gingerbread cookies, there is no shortage of spicy flavors at my house for the holiday season!
This vegan gingerbread cake has a ton of flavor thanks to the molasses and spices. You can add a creamy vegan vanilla buttercream on top, or keep it simple with a sprinkle of powdered sugar on top.
I love how quick and easy it is to mix together in one bowl. And since it is a snacking cake, that means you don’t have to get fancy with the decorations or anything. This cake is meant to be a quick and delicious treat!
Why You’ll Love this Gingerbread Cake
- Full of warm spices with molasses, cinnamon, ginger, allspice, and cloves
- Easy to mix up in one bowl with no special equipment required
- Top with vanilla frosting or simple powdered sugar
- Perfect to enjoy with a cup of tea or coffee. It’s a great snack to keep on hand for holiday guests
Ingredients
- Spices: This cake uses a combination of the traditional spices of ground ginger, cinnamon, allspice, and cloves. I personally don’t care for nutmeg, so I leave it out! But if you love nutmeg, I’ve included how much to add to that as well.
- Molasses: This is what gives it that authentic gingerbread flavor and really brings out those spices in the cake.
- Plant Based Milk and Apple Cider Vinegar: These become the “vegan buttermilk” that not only adds moisture to the cake, but helps with the lift and rise, creating that light and fluffy texture.
- Oil and Applesauce: I like to use both in the cake to help with the richness and to help the cake stay soft and moist for days.
- Brown Sugar: Using brown sugar over white sugar makes for an even softer and more flavorful cake. Either light or dark brown sugar will work.
- All Purpose Flour: Nothing fancy here, just simple all purpose flour to make this cake.
- You’ll Also Need: Baking powder, baking soda, vanilla extract, and salt
Tip! Make sure that you are using regular molasses (I like to use the brand “Grandma’s Molasses” and NOT blackstrap molasses in this cake. Molasses is the thick sugar syrup left over when sugar cane has been boiled. After it is boiled for 3 times, that is blackstrap molasses. It is thick, not sweet, and can be bitter. Save the blackstrap molasses for recipes like BBQ sauce or baked beans.
Instructions
This vegan gingerbread cake is pretty straightforward to make. Grab a big mixing bowl and let’s go!
Make sure to check out the recipe card below for the full recipe and ingredient list.
Start by mixing together the plant based milk and apple cider vinegar in a large bowl. Let that rest for about 5 minutes, allowing it to become the vegan buttermilk.
After a few minutes, add the rest of the wet ingredients: brown sugar, molasses, applesauce, oil, and vanilla extract. Whisk this together until everything is combined.
Now, in the same bowl, sift in the dry ingredients of the all purpose flour, baking powder, baking soda, salt, and all the spices. Again, whisk it together until you get a nice, thick cake batter.
Pour this batter into a lined and greased 8×8-inch (20x20cm) baking dish.
Bake the cake for 30 to 33 minutes or until the cake has slightly pulled away from the edges and a toothpick inserted into the center pulls out clean.
Let the cake rest in the hot pan for 20 minutes before removing it to a wire rack to cool completely.
Frosting
Mixing up a frosting for this cake is super simple!
In a large bowl with a hand mixer, or in the bowl of a stand mixer with the whisk attachment, whip together the room temperature vegan butter with half of the powdered sugar. Mix until it is starting to be light and fluffy, about 2 minutes on a high speed. Add the remaining sugar, vanilla, salt, and any plant based milk to get it to the right texture. Mix again for another minute or two, taste for salt levels, and spread onto your cake!
Alternatively, you can simply sprinkle powdered sugar on top of this cake so it looks like snow on top!
Variations
- Make a cream cheese frosting by replacing the vegan butter with vegan cream cheese in an equal amount. Mix up as directed and frost the cake for a tangy topping.
- Make an eggnog frosting by replacing the plant based milk with your favorite vegan egg nog!
- Gingerbread Fruit Cake: Add a half cup of dried cranberries or raisins for a festive twist.
FAQs about Gingerbread Cakes
How to Store
Countertop: Store this cake (without frosting) on the countertop in an airtight container for up to 3 days.
Fridge: When frosting with a buttercream frosting, this cake keeps best in the fridge in an airtight container for up to 5 days. After that it starts to dry out.
Freezer: Wrapped carefully in plastic wrap and stored in a freezer safe container, this cake will keep frozen for up to 2 months.
More Vegan Gingerbread Recipes
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Equipment
- measuring cups
- Measuring spoons
- Mixing bowl
- mixing spoon
- Whisk
- parchment paper
- 8×8-inch pan
Ingredients
Gingerbread Snack Cake
- 1 ½ cups all purpose flour
- ½ cup brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup plant based milk soy or coconut recommended
- ½ teaspoon apple cider vinegar
- 2 ½ tablespoons molasses
- ¼ cup applesauce unsweetened
- 2 tablespoons oil canola recommended
- 1 teaspoon vanilla
- ½ teaspoon salt
Vanilla Frosting
- 1/4 cup vegan butter
- 2 3/4 cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch salt
- 1-2 tablespoons plant based milk as needed
Instructions
- Preheat the oven to 350°F/180°C and line an 8×8-inch (20×20-cm) pan with parchment paper and lightly spray with oil. Make sure the oven rack is set to the middle of the oven.
- Make the vegan buttermilk. In a large bowl, combine the plant based milk of choice with the apple cider vinegar. Give this a good whisk, then set aside for 5 minutes.
- Whisk the wet ingredients. Into the same bowl with the buttermilk, add the remaining wet ingredients of brown sugar, molasses, applesauce, oil, and the vanilla. Whisk again until fully combined.
- Add the dry ingredients. Now, sift in the dry ingredients right into the same bowl. Add the all purpose flour, baking powder, baking soda, all the spices, and salt. Switch to a spatula or mixing spoon, making sure to scrape all the sides and bottom of the bowl. Be gentle and don’t overmix this cake batter.
- Bake. Fill the prepared pan with the cake batter. Gently press it into the corners. Bake for 25-28 minutes or until it looks set, is not sinking in the middle, and a toothpick inserted into the center of a cupcake pulls out clean. Do not open the oven after you place the cake inside for at least 23 minutes.
- Cool. Remove the cake from the oven and let it cool in the hot pan for 25 minutes. Then, let it finish cooling on a wire rack until fully cooled. Don’t frost until the cake is totally cool.
- To make the frosting. In a large bowl with a hand mixer, or in a stand mixer with the whisk attachment, place the vegan butter and half of the sugar. Mix on medium-high speed until the frosting begins to form, making a creamy and smooth frosting. Add the remaining sugar, vanilla, salt, and any plant based milk if needed. Whisk again on high speed for 2 minutes or so until you have a light and fluffy frosting!
- Frost and serve. Frost the cake with an offset spatula, or even just the back of a spoon. Sprinkle with any sprinkles, top with tiny gingerbread people, and enjoy!
Notes
- How to Store
- Countertop: Store this cake (without frosting) on the countertop in an airtight container for up to 3 days.
- Fridge: When frosting with a buttercream frosting, this cake keeps best in the fridge in an airtight container for up to 5 days. After that it starts to dry out.
- Freezer: Wrapped carefully in plastic wrap and stored in a freezer safe container, this cake will keep frozen for up to 2 months.
- Variations
- Make a cream cheese frosting by replacing the vegan butter with vegan cream cheese in an equal amount. Mix up as directed and frost the cake for a tangy topping.
- Make an eggnog frosting by replacing the plant based milk with your favorite vegan eggnog!
- Gingerbread Fruit Cake: Add a half cup of dried cranberries or raisins for a festive twist.
- Tip! Make sure that you are using regular molasses (I like to use the brand “Grandma’s Molasses” and NOT blackstrap molasses in this cake. Molasses is the thick sugar syrup left over when sugar cane has been boiled. After it is boiled for 3 times, that is blackstrap molasses. It is thick, not sweet, and can be bitter. Save the blackstrap molasses for recipes like BBQ sauce or baked beans.
Nutrition
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