This vegan gingerbread cake is utter indulgence. It’s so soft and moist, with flavours of cinnamon, mixed spice and warmth of ginger topped with a decadent cream cheese frosting.
It really is incredible.
This is an absolutely brilliant cake to enjoy all year round but would especially recommend making this on a cold winter's day, and served with a warm cup of tea, coffee or hot chocolate.
A slightly ‘lighter’ alternative to this cake is just to simply substitute the cream cheese frosting for an orange drizzle. Either, will complement this cake beautifully.
I also like to call this cake a molasses spice cake as its star ingredient is molasses, a healthier alternative to treacle, as it’s packed with nutrients.
And is an excellent source of calcium, iron and selenium all of which are vital for strong bones. You can learn more of its benefits here.
Master the art of baking GF, DF & Vegan
Baking Free From 101
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Then you're in the right place. This recipe covers all of that.
Then pour in the wet ingredients to the flour mix and whisk until incorporated. (Don't over mix)
Transfer the gingerbread cake mix to a loaf tin and bake for 40-50 mins. After 40 minutes, check if the cake is ready by inserting a knife or toothpick into it, which should come out clean. If the toothpick has cake residue on it, bake for another 5-10 minutes as needed.
Remove from the oven and allow the cake to cool in the pan.
Meanwhile, prepare the vegan cream cheese frosting. Recipe here
Once the cake has completely cooled, spread the cream cheese frosting on top. (I melted my frosting for 15 seconds to get a slightly runny consistency so it runs down the cake-but thats completely optional, depending on how you want to decorate it)
Slice and enjoy.
Ginger bread cake decorations
It can be quite difficult to find the perfect decoration to top a gingerbread flavoured confection. The go to one, always seems to be gingerbread cookies. But sometimes, you just don’t have time to be making both a delicious ginger molasses cake and cookies!
So for me I went with something really plain and simple - just the cream cheese frosting for the molasses cake. But other gingerbread cake toppers could also be caramelised stem ginger, walnuts - crushed or whole. Or just a cinnamon spiced cream cheese frosting, with its cinnamon specks running through it.
You see the beauty of this moist gingerbread loaf cake is that it doesn't need any fancy dressing up. It looks and tastes fantastic as it is!
Other variations you can create with this easy gingerbread cake recipe is to create vegan gingerbread muffins topped with cream cheese frosting.
Or perhaps you didn’t want any icing at all on your vegan gingerbread loaf cake, then you can simply leave it bare. The cake itself is packed with flavour and has a beautiful soft texture. But for some, the cream cheese frosting can just elevate the dessert.
Master the art of baking GF, DF & Vegan
Baking Free From 101
Super soft and moist vegan gingerbread cake
- Loaf pan
- 115 g Plant based milk
- 2 teaspoon Vinegar
- 100 g Molasses
- 63 g Apple sauce
- 60 g Oil
- 1 teaspoon Vanilla
- 220 g Gluten free flour
- 1 teaspoon Xanthan Gum
- 110 g Soft Brown sugar
- ½ teaspoon Baking powder
- ¼ teaspoon Bicarbonate of soda
- ½ teaspoon Ground ginger
- ½ teaspoon Ground cinnamon
- ¼ teaspoon All spice
- Preheat your oven to 185°C. Grease and flour an 8" loaf tin and set aside.
- Combine the dairy free milk and vinegar to make the vegan "buttermilk", stir and allow to sit for 10 minutes.115 g Plant based milk, 2 teaspoon Vinegar
- Add the apple puree, molasses, oil and vanilla to the vegan buttermilk and whisk to combine.100 g Molasses, 63 g Apple sauce, 60 g Oil, 1 teaspoon Vanilla
- To a large separate bowl, add the flour, soft brown sugar, baking powder, baking soda, ground ginger, cinnamon, allspice and whisk to make sure everything is evenly combined.220 g Gluten free flour, 1 teaspoon Xanthan Gum, 110 g Soft Brown sugar, ½ teaspoon Baking powder, ¼ teaspoon Bicarbonate of soda, ½ teaspoon Ground ginger, ½ teaspoon Ground cinnamon, ¼ teaspoon All spice
- Pour the wet ingredients into the dry ingredients and whisk until incorporated. Be careful not to over-mix.
- Add the cake batter to the prepared loaf pan and bake for 40-50 mins. After 40 minutes, check if the cake is ready by inserting a knife or toothpick into it, which should come out clean. If the toothpick has cake residue on it, bake for another 5-10 minutes as needed.
- Allow the cake to cool in the pan.
- Meanwhile, prepare the vegan cream cheese frosting. (Refer to Notes)
- Once the cake has completely cooled, spread the cream cheese frosting on top.
- (I melted my frosting for 15 seconds to get a slightly runny consistency so it runs down the cake-but thats complexly optional, depending on how you want to decorate it)
- Slice and enjoy.
I’d love to hear your thoughts on my gluten free vegan gingerbread cake - is it now your best molasses cake recipe? Because I don’t know about you this is a pretty delicious eggless molasses cake.
I’d love to hear your thoughts on this easy gingerbread loaf cake. Did it turn out as you expected?
If you have any recommendations for any other recipes you’d like to see, say gluten free apple and cinnamon cake, vegan bundt cake or even healthy gluten free cupcakes ?
Let me know by commenting below.
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