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Vegan Gingerbread Cake

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Vegan Gingerbread Cake is a warm, spiced, and incredibly moist holiday dessert made without dairy or eggs. With cozy notes of cinnamon, ginger, and molasses, it’s perfect for festive gatherings or a cozy night in with tea.

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

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  3. In another bowl, mix brown sugar, applesauce, molasses, oil, plant-based milk, vanilla, and lemon juice.
  4. Pour wet ingredients into dry and stir until just combined. Do not overmix.
  5. Transfer batter to prepared pan and smooth the top.
  6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Notes

  • Add chopped nuts or raisins for texture.
  • A lemon glaze adds brightness and contrast.
  • Serve with vegan whipped cream or vanilla ice cream for extra indulgence.
  • Convert into cupcakes by baking for 18–20 minutes.
  • Top with powdered sugar or candied ginger for a decorative finish.

Nutrition

Find it online: https://recipesbyliza.com/vegan-gingerbread-cake/