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    Home » Recipes » Christmas Recipes

    Published: Nov 23, 2020 · Modified: Dec 13, 2020 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 37 Comments

    Vegan Gingerbread Cake

    JUMP TO RECIPE PIN
    4.90 from 19 votes
    vegan gingerbread cake

    A festive, heavily spiced, deeply dark, slightly sticky & delicious Vegan Gingerbread Cake, smothered in rivers of orange glaze!

    a vegan gingerbread bundt cake

    Get your festive pants on because Vegan Gingerbread Cake is happening! We're talking a gorgeous, heavily spiced, deeply dark, slightly sticky and delicious cake with inappropriately huge rivers of orange frosting drizzle.

    It's every bit as good as my vegan carrot cake and is 100% as warming, fragrant and festive as a good vegan gingerbread cake should be. The sweet, subtle citrus hit from the glaze is such an amazing contrast to the spicy warmth of the gingerbread and works so well. Serve it as it is or try drizzling it in vegan custard for a really decadent dessert!

    Holiday baking really is the best kind of baking! Vegan Molasses Cookie anyone?

    Jump to:
    • Ingredients
    • How to make Vegan Gingerbread Cake
    • How to neatly glaze a bundt cake
    • Cake pan tips
    • Success Tips
    • What if I don't have a bundt pan?
    • Why alternate the wet and dry ingredients when mixing the batter?
    • Some ways you can adapt this recipe
    • Can I bake the cake ahead?
    • How to store & freeze
    • Recipe
    • Comments & Reviews
    a slice being cut from a cake

    Reasons this eggless gingerbread cake is everything:

    • It's rich and dark
    • It's buttery and slightly dense (but not too dense)
    • It's sweet but not overly sweet
    • It is jam packed with festive spicy flavour and fragrance
    • It's really easy to make and pretty impressive all at the same time!
    • The combo of the rich, spicy gingerbread and the orange glaze is incredible!
    • It's perfectly moist and slightly sticky
    a vegan gingerbread cake with glaze and fresh cranberries

    Ingredients

    Here's the rundown on what's going on in this vegan bundt cake recipe and why:

    • All-purpose flour – It's sturdy and works really well, giving the perfect dense but not too dense texture. I don’t recommend switching it for any other flour.
    • Baking powder – Adds lift and airy fluffiness
    • Baking Soda – The combination of baking soda and molasses creates a chemical reaction and makes bubbles and fizz. It is used as a replacement for the leavening usually provided by eggs and helps the cake rise well and become fluffier.
    • Vanilla, ginger, cinnamon, cloves, black pepper & salt – Flavour, flavour, flavour! This is a very richly flavoured and festive cake. The black pepper might seem odd but it adds a lovely spicy, subtle heat. Don't skip it!
    • Dark Brown Sugar – The kind that's dark and slightly sticky/clumpy in the bag. Important for moisture, depth of flavour and colour.
    • Molasses - Absolutely essential in gingerbread. Go for dark molasses, usually labelled "unsulphured", sometimes labelled "robust". Blackstrap molasses is ok too. Do not reduce the amount. It is a lot but it is necessary for flavour, structure and moistness. I used Wholesome Sweeteners Organic Molasses.
    • Vegan Butter- Adds flavour and moisture. I highly recommend you don't use anything else instead. Oil gives nowhere near as good a result. However,  if you need to make the cake oil-free, natural, no additive almond or cashew butter will provide an ok, but slightly heavier result.
    • Apple Sauce - We are packing the moisture into this cake. Good gingerbread cake should be moist and slightly sticky. This helps keep it that way for days and days after it's baked.
    • Hot Water - Important for moisture and for dissolving the thick molasses

    It might seem like there is a lot of moisture in here all of the wet ingredients guarantee a super moist bundt cake.

    And for the glaze, I think this vegan gingerbread cake works amazingly well with a citrusy glaze. I think orange is best, but lemon also works brilliantly, so it's your choice when you get to the glaze making part. Squeeze your citrus fruit of choice. Orange though, at this time of year feels more festive, don't you think?

    a gingerbread cake with a slice cut out

    How to make Vegan Gingerbread Cake

    Here's how to make the cake:

    1. Grease the pan absolutely thoroughly. It's important to be very generous because this is a sticky cake. Be especially careful to get in all the nooks and crannies if using a bundt pan.
    2. Mix the molasses with boiling water. Stir until it is completely dissolved. Add the vanilla too. 
    a jug of molasses and boiling water
    1. Add all of the dry ingredients to a bowl and whisk them up. 
    dry cake ingredients in a bowl
    1. Add the butter and sugar to another bowl (or a stand mixer) and beat them really well together until light and fluffy. It needs a good 5 minutes. Then add the apple sauce and beat again. 
    beaten brown sugar, butter and molasses
    1. Add the wet and the dry ingredients to the butter mixture gradually, alternating between the two and beating between additions until just combined. Don't over-mix. 
    cake batter in a bowl
    1. Spoon into the bundt pan and bake. 
    cake batter in a bundt pan
    1. And the important thing, when it's done,  leave it in the pan until it's completely cool. This is really important!
    bundt cake on a plate
    1. Once it's cool, remove it from the pan, make the frosting and glaze the cake. See my tips for how to glaze neatly below.
    glaze in a bowl

    For decoration, you can't beat some fresh cranberries and fresh rosemary sprigs. They look so festive!

    How to neatly glaze a bundt cake

    In my journey towards an Instagram ready, pretty cake, and after many un-photogenic fails, I finally discovered the perfect way to glaze a bundt cake. You wanna know how? Gather 'round friends ....

    It's so easy once you know how and gives you that perfect drizzle that runs in pretty rivers down every single crevice of the bundt cake.

    glaze pouring over a bundt cake

    For perfect visual appeal, the glaze must be very thick so it coats well and doesn't seep into the sponge and look wishy washy. It must also be just pourable.  It should be so thick that it pours very slowly and not fast from a jug.

    If you have a lazy Susan for this then you're in luck, but I don't. A plate or regular cake stand is fine and is what I used.

    Put your cake on the cake stand or on a plate then on a lazy Susan, and have the glaze in a jug with a nice lip for pouring. Aim the jug of glaze along the very top middle ridge of the cake and pour slowly, while simultaneously spinning the cake, so that your hand holding the jug stays in just about the same spot at all times but the cake moves. This ensures that the glaze is poured evenly all around. Keep going until the glaze is more or less used up. You don't need to be spinning the cake particularly fast. Just keep it turning at all times. The glaze will very slowly run down the edges of the cake and make beautifully neat, smooth rivers. You won't need to do any spreading.

    If you feel the need to practice first, make up a bit of extra glaze using powdered sugar and water, and practice on your upturned bundt pan. That way you can perfect your technique before you let yourself loose on the real cake.

    If you are making a Vegan Gingerbread Loaf or a regular cake, instead of a bundt cake, simply drizzle the frosting over the top, but have a glass of water and a spatula or knife handy. If you need to spread the glaze a little, dip the spatula or knife into the water, shake it off to remove any excess, then use the wet spatula/knife to spread the glaze without affecting its smoothness.

    Cake pan tips

    I made this cake in a bundt pan, but include tips for making it in other pans in the recipe notes.

    My favourite cake pans are USA Pan and I use a USA Pan Bundt Pan. They really are good, they are reasonably priced, great quality, and most importantly the never stick. Their bundt pan is heavy duty, radiates heat perfectly so cooks very evenly, never warps and it has handy little handles to make holding and turning out easier. 

    Success Tips

    • Follow the recipe closely and as always with recipes involving flour, I highly recommend that you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results. Digital kitchen scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having! If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount and make your chances of success better. Do not scoop the flour up into the cup as you will end up with much more than intended and it will affect the outcome of the recipe.
    • Do not over mix the batter. As with all cakes, the more you mix, the more you activate the gluten in the flour which really affects the texture and rise of the finished cake.
    • Alternate the wet and dry ingredients when mixing the batter. See below for why this important.
    • Grease your pan very well.
    • Rub your measuring cup/jug with a little oil prior to measuring the molasses. It will make the whole situation less sticky and it will pour out like a dream leaving no remnants.
    • Don't overcook the cake. Once time is nearly up, check frequently. It's better to very slightly undercook it than overcook it. A toothpick inserted should have some sticky crumbs on it, but not obviously wet batter.
    • Allow the cake to cool completely in its pan. Don't remove it until it is completely cool. Usually with cakes we remove them more or less right away, so they don't get damp from the steam emerging inside the pan. With this cake though, we actually want it to be a sticky because it works so well with gingerbread. Steam is your friend.
    • As long as you take note of the previous success tip, this one won't be relevant at all but I thought it worth mentioning in case someone does rush things and removes the cake from the pan too soon.  Don't frost the cake until it has cooled completely.
    • When you make the frosting, follow my directions for adding the orange juice carefully. There is no exact amount. It varies a little every-time. It's important to keep the frosting as thick as it can possibly be, whilst still being drizzle-able.
    • Make up a bit of extra frosting using powdered sugar and water, and practice pouring the glaze onto your upturned bundt pan. That way you can perfect your technique before you let yourself loose on the real cake. See my tips for the best way to glaze the cake below.
    • Larger cake recipes bake times tend to vary from oven to oven. Different cake pans bake differently too. Your bake time may be longer or shorter than mine. Use my time as a guide and check regularly. It's important not to over-bake this one.
    a slice of cake

    What if I don't have a bundt pan?

    I made this vegan cake in a bundt pan because I think it looks inordinately more festive. Plus people think you're a fancy pants cake baker even when you're not really. It cannot fail to impress and at this time of year with entertaining and parties, that's particularly important, don't you think?

    If however you don't have a bundt pan, you can make a Vegan Gingerbread Loaf instead. Alterations are listed in the recipe notes. You can even bake the cake as it is in a regular cake pan. See the recipe notes for sizing suggestions.

    Why alternate the wet and dry ingredients when mixing the batter?

    There is method to my madness here. I always stress not to over-mix cake and muffin batters. That's because  too much mixing activates the gluten in the flour which will affect the texture of your sponge.

    In this recipe, adding the liquid all at once could over saturate the whipped vegan butter and sugar mixture and cause separation issues. You might have had this happen when you've made a cake before. It kind of looks like it has curdled.

    Also, adding all of the dry ingredients all at once, will make the batter suddenly very thick and harder to mix which could constribute to the over mixing we talked about earlier, yielding a tougher cake.

    Instead, when we alternate the dry and liquid ingredients, in 3 or 4 additions, beginning and ending with the dry ingredients, stirring just a little after each addition, but only until just combined, we reduce the chances of over-mixing and curdling. It also doesn't really take that much longer so is really a worthwhile step.

    Some ways you can adapt this recipe

    Although I don't recommend changing a lot, because baking is a science and the smallest thing can affect the outcome of the cake, there are some minor things that you can tweak:

    • Add some chopped stem or candied ginger to the cake batter
    • Add a handful or 2 of chocolate chips to the batter
    • Use water or plant-based milk to make the glaze instead of orange juice if you'd rather not have a citrus flavour going on there.
    • Use lemon instead of orange juice in the frosting.
    • Omit the frosting completely and simply sprinkle the cake with powdered sugar.
    • Frost it with vegan cream cheese frosting
    • Cook in a loaf pan to make a Vegan Gingerbread Loaf (instructions included in the recipe notes)
    • Cook in a regular cake pan (instructions included in the recipe notes)
    • Omit the glaze and serve the cake with vegan custard.
    vegan gingerbread cake on a cake stand

    Can I bake the cake ahead?

    This eggless Gingerbread Cake is a great make-ahead cake because it actually gets better with time. Those gorgeous spices continue to work their magic way after it comes out of the oven. It stays perfectly moist even 5 or 6 days after baking. See my storage tips below.

    How to store & freeze

    To store - This cake stays perfectly moist for days and days. We have enjoyed it up to a week after it was baked. Just be sure to keep it well wrapped or in an airtight container. The flavour just keeps getting better and better! It's best to store it at room temperature as it can dry out in the fridge. We want it to stay soft and moist.

    To freeze - Let the Vegan Gingerbread Cake cool completely in the pan, then remove and wrap very well. Freeze for up to 3 months. Allow to thaw overnight and then glaze or dust with powdered sugar before serving.

    Recipe

    a slice of vegan gingerbread cake

    Vegan Gingerbread Cake

    Author: Melanie McDonald
    4.90 from 19 votes
    A festive, heavily spiced, deeply dark, slightly sticky & delicious Vegan Gingerbread Cake, smothered in rivers of orange glaze!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 20 minutes
    COOK TIME: 50 minutes
    TOTAL TIME: 1 hour 10 minutes
    Servings: 12 servings

    Ingredients
      

    • 1 cup / 240 ml boiling water
    • 1 cup / 240 ml unsulphured molasses , dark molasses, sometimes labelled "unsulphured" or "robust" (I like Wholesome Sweeteners Organic Unsulphured Molasses) - Use black treacle in the UK
    • 2 teaspoons vanilla extract
    • ½ cup / 120 g vegan butter , plus a little more for greasing the pan (for oil-free option see recipe notes)
    • ½ cup / 100 g dark brown sugar
    • ¼ cup / 4 tablespoons unsweetened applesauce , (in the UK cook a couple of apples down with 2 tbsp water until soft then blend to make applesauce)
    • 3 cups / 375 g all purpose flour , (in the UK use plain flour)
    • 1 heaping teaspoon baking soda , (bicarbonate of soda in the UK)
    • 2 teaspoons baking powder
    • 2 teaspoons ground ginger
    • 2 teaspoons ground cinnamon
    • ¼ heaping teaspoon ground cloves
    • ½ teaspoon fine salt
    • ¼ teaspoon freshly ground black pepper

    For the glaze

    • 2 cups / 250 g powdered sugar
    • 5 - 8 tablespoons fresh orange juice , the amount varies, see directions

    Optional decorative items

    • fresh cranberries
    • fresh rosemary sprigs

    RECOMMENDED EQUIPMENT

    • Bundt Pan
    • KitchenAid Stand Mixer
    • Pyrex Mixing Bowl Set
    • Digital Kitchen Scale
    • Silicone Spatula Set
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Adjust an oven shelf to the lower third of the oven, then preheat to 350 °F (175 °C). Grease a 9 to 10 inch Bundt Pan with plenty of vegan butter. (see recipe notes for other pan options)
    • Put the boiling water in a jug or small bowl, and add the molasses. Stir really well until it has dissolved completely in the water. Add the vanilla to it, stir quickly again, then set aside.
    • Beat the butter with the brown sugar until light and fluffy. A stand mixer with a paddle attachment or an electric handheld mixer makes it easier but you can do it by hand if you need to. It needs at least 5 minutes of beating. Scrape down the sides with a spatula as needed. Then add the applesauce and beat again to combine.
    • In a large bowl, add the flour, baking soda, baking powder, ginger, cinnamon, cloves, salt and pepper. Give them a quick whisk to combine them.
    • With the mixer on low speed, add the dry ingredients in three or four additions alternating with the hot water/molasses and mixing each addition just until incorporated. Avoid over-mixing. Try to start with the dry ingredients and end with the dry. If doing it by hand, do the same and mix in between additions.
    • Pour/spoon the batter into the prepared pan and get it straight into the oven without hanging around. Bake for around 47 - 50 minutes or until a toothpick inserted into the middle of the cake comes out with just a few sticky crumbs on it but no obviously wet batter and the cake is just starting to come away slightly from the sides and bounces back when pressed gently with a finger.
      This is a large cake and oven times will vary so don't be alarmed if it's not ready at 47-50 minutes. Just keep checking every 5 minutes or so.
    • It is very important to let the cake cool completely in the tin. Do not remove it until it has cooled.
    • Once the cake is cool, remove it from the pan and place on a serving plate or cake stand.
    • Make the glaze by combining the powdered sugar and orange juice in a small bowl. Add the orange juice very gradually 1 tablespoon at a time to the powdered sugar, giving it a really good stir between each addition. You won't need much orange juice at all. Way less than you think you will when you start. Suddenly it will all dissolve and become a lovely thick, just pourable glaze. You need it to be as thick as possible, while still being just pourable. It should be so thick that it pours slowly. If you accidentally add a little too much orange juice, just add a little more powdered sugar to thicken it up again.
    • Glaze the cake. See recipe notes for tips on how to do it neatly. Leave the glaze to firm up for a few minutes before serving.
    • Once the frosting has firmed up a little you can decorate the cake. I don't think you can beat some fresh cranberries and rosemary for a simple, but festive, natural look!

    NOTES

    Success Tips
    • Follow the recipe closely and as always with recipes involving flour, I highly recommend that you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results. If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount and make your chances of success better. Do not scoop the flour up into the cup as you will end up with much more than intended and it will affect the outcome of the recipe.
    • Do not over mix the batter. 
    • Alternate the wet and dry ingredients when mixing the batter. See below for why this important.
    • Grease your pan very well.
    • Rub your measuring cup/jug with a little oil prior to measuring the molasses. It will make the whole situation less sticky and it will pour out like a dream leaving no remnants.
    • Don't overcook the cake. Once time is nearly up, check frequently. It's better to very slightly undercook it than overcook it. A toothpick inserted should have some sticky crumbs on it, but not obviously wet batter.
    • Allow the cake to cool completely in its pan. Don't remove it until it is completely cool. Usually with cakes we remove them more or less right away, so they don't get damp from the steam emerging inside the pan. With this cake though, we actually want it to be sticky. Steam is your friend.
    • When you make the frosting, follow my directions for adding the orange juice carefully. There is no exact amount. It varies a little every-time. It's important to keep the frosting as thick as it can possibly be, whilst still being drizzle-able.
    • Larger cake recipes bake times tend to vary from oven to oven. Different cake pans bake differently too. Your bake time may be longer or shorter than mine. Use my time as a guide and check regularly. It's important not to over-bake this one.

    To make oil-free
    For best flavour and texture I recommend using vegan butter, but this cake can be made oil-free by using cashew or almond butter as the fat instead of butter. Use the same volume of nut butter as butter. The cake will be denser but that's not necessarily a bad thing with a ginger cake. Even when making this cake oil-free, you will still need to grease the pan very well.

    How to glaze a bundt cake
    Put the cake on a cake stand or a plate and have the frosting in a jug with a nice lip for pouring. Aim the jug of frosting along the very top middle ridge of the cake and pour slowly, while simultaneously and carefully spinning the cake, so that your hand holding the jug stays in just about the same spot at all times but the cake moves. This ensures that the frosting is poured evenly all around and runs neatly. Keep going until it is covered very generously. You don’t need to be spinning the cake particularly fast. Just keep it turning at all times. The frosting will very slowly run down the edges of the cake and make beautifully neat, smooth rivers. You won’t need to do any spreading. 
    If you feel the need to practice first, make up a bit of extra frosting using powdered sugar and water, and practice on your upturned bundt pan. That way you can perfect your technique before you let yourself loose on the real cake.

    Try using my vegan cream cheese frosting as an alternative to the glaze on this cake. 

    To store
    This cake stays perfectly moist for days and days. We have enjoyed it up to a week after it was baked. Just be sure to keep it well wrapped or in an airtight container. The flavour just keeps getting better and better! It's best to store it at room temperature as it can dry out in the fridge. We want it to stay soft and moist.

    To freeze
    Let the Vegan Gingerbread Cake cool completely in the pan, then remove and wrap very well. Freeze for up to 3 months. Allow to thaw overnight and then glaze or dust with powdered sugar before serving.

    To make this cake in other pan sizes
    The batter will fit into:
    • 1 (9 x 13 inch) pan
    • 2 (9 inch) round cake pans
    • 1 (9 inch) tube pan
    • 1 (10 inch) spring form pan
    Obviously, the baking times will change for all of these and I haven't been able to test the recipe in all of them to tell you exactly but:
    • In a 9 x 13 inch pan, start checking after 30 mins
    • In 2 x 9 inch cake pans start checking after about 23 mins
    • In a 9 inch tube pan start checking after about 35 - 40 mins
    • In a 10 inch spring form start checking after about 60 minutes
    To check, use the toothpick test. Stick it into the centre and when you pull it out, if cooked, you should just see some moist crumbs sticking to it. If you poke the top gently with your finger it should bounce back and the cake should be just starting to come away from the sides of the pan.
    To make in a 9 x 5 inch loaf pan
    I have tested this cake in a 9 x 5-inch loaf pan. You will need to reduce the ingredients as listed below. Follow exactly the same directions as for a bundt cake but first grease the pan then line it with baking parchment and bake for 40 to 45 minutes or until it's coming away from the edges of the pan slightly and a skewer/toothpick inserted come sout mostly clean but with some sticky crumbs on. 
    • ½ a cup and 2 tablespoons and 2 teaspoons / 160 mls boiling water
    • ⅔ cup and 1 tablespoons / 213 g unsulphured molasses
    • 1¼ teaspoon vanilla extract
    • 5 ½ tablespoons / 80 g vegan butter
    • ⅓ cup / 67 g dark brown sugar
    • 2 tablespoons and 2 teaspoons of unsweetened applesauce
    • 2 cups / 250 g all purpose flour (plain flour in the UK)
    • ¾ teaspoon baking soda (bicarbonate of soda in the UK)
    • 1 and a heaping ¼ teaspoon of baking powder
    • 1 and a heaping ¼ teaspoon of ground ginger
    • 1 and a heaping ¼ teaspoon of cinnamon
    • ⅛ teaspoon ground cloves
    • ¼ teaspoon fine salt
    • 1 pinch freshly ground black pepper
    • 1 cup / 125 g powdered sugar
    • 2 - 4 tablespoons orange juice

    NUTRITION

    Serving: 1of 12 slicesCalories: 372kcalCarbohydrates: 75gProtein: 3gFat: 7gSaturated Fat: 2gSodium: 199mgPotassium: 525mgFiber: 1gSugar: 50gVitamin A: 396IUVitamin C: 4mgCalcium: 98mgIron: 3mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    This recipe was originally published on December 13th 2019. I've updated the post and now I am republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!

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      Recipe Rating




    1. Janice says

      December 13, 2022 at 10:09 am

      Can this cake be made with gluten-free flour? It looks so delicious and I would love to make it!

      Reply
      • Melanie McDonald says

        December 13, 2022 at 10:24 am

        I haven't tried it with this recipe, but usually a good GF baking flour with xanthan gum works well as a sub in my cake/muffin recipes.

        Reply
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