Super Soft and Moist Gingerbread Cake

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.

It can be quite difficult to find cakes that cater for gluten free vegans, but I’ve created many of my cakes and tarts for you. So no one will be missing out.

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.

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Then you're in the right place. This recipe covers all of that.

The recipe

Start by making the dairy free buttermilk by combining the plant based milk and vinegar in a jug/bowl and set a side for 10 mins.

Then mix in the apple puree, molasses, oil and vanilla to the jug of vegan buttermilk and whisk until incorporated.

To a large separate bowl, add the flour, soft brown sugar, baking powder, baking soda, ground ginger, cinnamon, mixed spice and whisk to make sure everything is evenly combined.

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!

Variations

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.

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.

Your Experience

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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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.