Name: Vegan Gingerbread Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 2 teaspoons ground ginger; 1½ teaspoons ground cinnamon; ¼ teaspoon ground cloves; ½ teaspoon salt; ½ cup brown sugar; ½ cup unsweetened applesauce; ½ cup molasses; ⅓ cup neutral oil (canola or vegetable); ½ cup plant-based milk (almond, soy, or oat); 1 teaspoon vanilla extract; 1 tablespoon lemon juice or apple cider vinegar

Jump to Recipe·Leave a Review

Vegan Gingerbread Cake is one of my favorite holiday desserts — warm, spiced, and incredibly moist without using any dairy or eggs. It fills my kitchen with the cozy aroma of cinnamon, ginger, and molasses and tastes just as nostalgic as traditional gingerbread. Whether I’m baking it for a holiday gathering or just a quiet evening with tea, this cake always delivers that comforting, festive flavor.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make, completely plant-based, and full of rich, spiced flavor. The texture is soft and tender, thanks to the molasses and applesauce, and it’s perfect on its own or topped with a dusting of powdered sugar or a dollop of dairy-free whipped cream. It’s a reliable go-to when I want a cozy dessert that’s both classic and compassionate. Vegan Gingerbread Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Ground ginger
Ground cinnamon
Ground cloves
Salt
Brown sugar
Unsweetened applesauce
Molasses
Neutral oil (like canola or vegetable)
Plant-based milk (almond, soy, or oat work well)
Vanilla extract
Lemon juice or apple cider vinegar (to activate the leavening)

Directions

I preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan.
In a large bowl, I whisk together the flour, baking soda, baking powder, spices, and salt.
In a separate bowl, I combine the brown sugar, applesauce, molasses, oil, plant-based milk, vanilla extract, and lemon juice.
I pour the wet ingredients into the dry and stir until just combined — careful not to overmix.
I transfer the batter to the prepared pan and smooth the top.
I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe serves about 9 squares. It takes 15 minutes to prep and 30–35 minutes to bake, so it’s ready in under an hour.

Variations

I sometimes add chopped nuts or raisins for a little texture.
A lemon glaze on top gives a bright contrast to the warm spices.
For extra indulgence, I serve it with coconut whipped cream or a scoop of vegan vanilla ice cream.
I’ve made this into cupcakes — just reduce the bake time to around 18–20 minutes.
A dusting of powdered sugar or candied ginger on top makes a beautiful finishing touch.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I warm slices in the microwave for about 10–15 seconds. It also freezes well — I wrap individual pieces and freeze for up to 2 months. Vegan Gingerbread Cake

FAQs

Can I use maple syrup instead of molasses?

Molasses gives this cake its classic gingerbread flavor. I don’t recommend replacing it entirely, but I’ve added a tablespoon of maple syrup along with molasses for extra richness.

What kind of plant-based milk works best?

I usually use almond or oat milk. Any neutral-flavored plant milk will do — just avoid ones that are too sweet or flavored.

Can I make this gluten-free?

Yes — I use a 1:1 gluten-free flour blend and it works well. I make sure the blend includes xanthan gum for structure.

Why is applesauce used?

Applesauce keeps the cake moist and acts as an egg substitute. It also adds a touch of natural sweetness.

Can I bake this in a loaf pan?

Yes, I’ve baked it in a loaf pan, but I extend the bake time to 40–45 minutes and keep an eye on the center with a toothpick.

Conclusion

Vegan Gingerbread Cake is everything I want in a holiday dessert — soft, spiced, and full of heartwarming flavor without any dairy or eggs. It’s easy to make, totally satisfying, and a lovely way to share the spirit of the season with everyone at the table. Whether I’m baking for a festive gathering or just to enjoy a quiet slice with tea, this cake always brings comfort and joy.