Author: For a holiday dessert that's both cozy and impressive, this Vegan Gingerbread Cake is perfection. It's a simple sheet cake with rich, warmly spiced flavor and a moist, tender crumb, so it's easy to make but feels really special. You get all those old-fashioned gingerbread vibes, and the warm spiced maple drizzle makes it extra delicious.
While most of us think of Gingerbread Cookies when we think of gingerbread, it also makes an incredible cake. This vegan gingerbread cake has the same rich molasses flavor and those signature warm spices (ginger, cinnamon, nutmeg, and cloves!), but with the most moist, tender crumb. It's the coziest cake ever, perfect for winter holidays. Serve it warm or at room temperature with vegan whipped cream or vanilla ice cream, and don't forget the simple spiced maple drizzle.
Why You'll Love This Gingerbread Cake
- Rich flavor: With molasses and cozy spices, this vegan gingerbread cake brings some instant nostalgia and festive warmth to the holiday table.
- Perfect texture: Moist, tender, and fluffy (never dry or dense!) thanks to the brown sugar and molasses, which add lots of moisture.
- Feeds a crowd: Baked in a 9×13-inch pan, this sheet cake is perfect for potlucks, holiday dinners, or any time you need a dessert that serves a bunch of people with minimal effort.
- Easy to make ahead: Both the cake and the drizzle can be made in advance, freeing up your time so you can focus on your party, not be stuck in the kitchen!
Ingredients for Vegan Gingerbread Cake
- Dry ingredients: All-purpose flour, brown sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Wet ingredients: Plant-based milk, unsulphured molasses, light oil, apple cider vinegar, and vanilla extract.
- Optional maple drizzle: Maple syrup, cinnamon, and nutmeg.
How to Make Vegan Gingerbread Cake
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and all the spices.
- Mix wet ingredients: In a separate bowl, whisk the milk, molasses, oil, vinegar, and vanilla until combined.
- Combine: Pour the wet ingredients into the dry mixture and stir until just combined.
- Bake: Spread the batter evenly into the prepared pan and bake for 32 to 38 minutes, or until a toothpick comes out clean. Cool completely.
- Make the drizzle: Warm the maple syrup with cinnamon and nutmeg in a saucepan or microwave until fragrant.
- Serve: Slice the gingerbread cake and drizzle with the warm syrup. Add vegan whipped cream or ice cream if desired.
Tips & Variations
- Don't overmix: Stir the batter only until just combined to keep the crumb light and tender. A few small lumps are totally fine.
- Use mild/original molasses: Stick with light unsulphured molasses (often labeled "original" or "mild"). Blackstrap molasses is too strong and bitter for this kind of cake.
- Serve it with whipped cream or ice cream: This cake pairs beautifully with something creamy like Coconut Whipped Cream or Vegan Vanilla Ice Cream.
- Make it gluten-free: Swap in a 1:1 gluten-free baking blend with xanthan gum for a gluten-free gingerbread cake.
- Add Frosting: Want more of a traditional frosted cake? This pairs beautifully with my Vegan Buttercream Frosting.
- Get a head start: You can bake this cake a day ahead of time.
Serving Suggestions
- Serve this gingerbread cake warm or at room temperature with Vegan Coconut Whipped Cream or Vegan Vanilla Ice Cream.
- Dust lightly with powdered sugar.
- Garnish with Snowy Candied Pecans for some crunch!
Storage
- Room temperature: Cover the gingerbread cake and store for up to 2 days.
- Refrigerator: Refrigerate the cake wrapped in the pan or in an airtight container for up to 5 days. Let the cake come to room temperature or warm it in the microwave before serving.
- Freezer: Freeze individual slices or the whole cake for up to 3 months. Thaw overnight in the fridge before serving.
More Vegan Cake Recipes
If you try this vegan gingerbread cake recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Gingerbread Cake with Spiced Maple Drizzle
This Vegan Gingerbread Cake is rich, moist, and bursting with warm holiday spices. With deep molasses flavor and a perfectly tender moist crumb, it's the ultimate old-fashioned dessert for cozy winter gatherings. Serve it with vegan whipped cream or vanilla ice cream, and warm spiced maple drizzle, for an easy make-ahead holiday showstopper.
Servings: 9x13-inch cake (serves 12 to 24, depending on how large you slice the pieces)
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Ingredients
For the Gingerbread Cake:
- 3 cups all-purpose flour
- 1 cup brown sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup plant-based milk, (such as oat or soy)
- ¾ cup unsulphured molasses, (not blackstrap)
- ½ cup light oil, (such as canola or vegetable)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
For the Spiced Maple Drizzle (optional):
- ½ cup maple syrup
- ½ teaspoon ground cinnamon
- Pinch nutmeg
- vegan whipped cream or vegan vanilla ice cream, optional, for serving
Instructions
- To make the cake: Preheat oven to 350°F (180°C). Lightly grease or line a 9×13-inch (23×33 cm) baking pan with parchment.
- Mix the dry ingredients: In a large bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix the wet ingredients: In a medium bowl or large measuring cup, whisk together plant-based milk, molasses, oil, vinegar, and vanilla.
- Combine: Pour the wet mixture into the dry and stir until just combined. Do not overmix, it's ok if there are lumps. Overmixing can make the cake too dense.
- Bake: Spread the batter evenly into the prepared pan. Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan.
- For the Spiced Maple Drizzle (optional): Warm maple syrup with cinnamon and nutmeg in a small saucepan or microwave.
- Serve: Cut the cake into slices and serve as is, or with whipped cream, ice cream, and/or warm spiced maple drizzle.
Notes
Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake also freezes well for up to 3 months.
Gluten-Free: A 1:1 gluten-free all-purpose flour blend with xanthan gum (such as Bob's Red Mill), should work, though the cake may be slightly more delicate. I haven’t tested this variation yet, so results may vary.
Frosting Option: Want more of a traditional frosted cake? This pairs beautifully with my Vegan Buttercream Frosting
Molasses Note: Use light unsulphured molasses (often labeled “original” or “mild”). Avoid blackstrap molasses, it’s too bitter for this style of cake.
Nutrition
Serving: 1 serving with spiced maple syrup (recipe makes 24 servings) | Calories: 187kcal | Carbohydrates: 34g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 178mg | Potassium: 216mg | Fiber: 1g | Sugar: 21g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Jehni says
Amaaazing cake, thank you Sam! So easy, no-fail and it takes me right back to my childhood. In Australia we used to have little gingerbread biscuits (sorry, cookies for you northerners 🙂 which were iced with pink or white icing that set quite hard. So far I've had no luck replicating that icing, all the traditional recipes for which use egg white. I'm wondering if there's anything we vegans could use to replace that?
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Jehni! For that icing, you could the recipe I use for my sugar cookies which sets up hard just like that 🙂
Maria Paula says
This cake is HEAVENLY
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Maria Paula! So happy you loved it 😊
Ema says
made this recipe for my coworkers as a small "merry Xmas" gift. I used different icing as I had no maple syrup but went down a storm. every cake I've made from Sam has been a success!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s wonderful, Ema! I love that it made such a great holiday gift 🎄
Tina says
Would this work in a Bundt pan?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Tina! Yes, this cake should work well in a Bundt pan. Be sure to grease it very thoroughly, including all the grooves. Baking time will be longer than the 9×13, usually closer to 45–55 minutes. Start checking with a toothpick and bake until it comes out clean. Let it cool for at least 15–20 minutes before turning it out. Let me know how it turns out 🙂
nancy says
where are the measurements for the ingredients?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nancy! The full ingredient measurements are in the recipe card just above the comments section.
Harry says
Made this yesterday, had my father-in-law and his friend over for dinner and this cake was dessert.served this with vanilla ice cream and it was a big hit. I give it two thumbs up.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad it was a hit, Harry. Thank you for the review!
Tammy Gardner says
I miss Ginger. our late cat I named her after the color of ginger we always made gingerbread for her birthday just the box mix but this sounds good.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s so sweet, Tammy. Ginger sounds like such a special girl. I hope this brings back cozy memories. 💛
Jean says
Sam, your recipes never disappoint! I love the Spice maple drizzle on top! Very good and will be making again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Jean! So happy you loved the drizzle too! Thank you for your review!! ✨
Lise says
Can I use applesauce instead of oil?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lise! You can try applesauce, but just a heads up, in this particular cake it will make the texture much denser and a bit gummy because the molasses is already so heavy. The oil is what keeps the crumb light and moist. If you don’t mind a denser cake, it will work, but the texture will definitely change. Hope that helps! 😊
Kat says
Would half recipe be an 8x8" pan? Thanks!
Just a thought, I've tried this with some similar cake recipes (partially due to not having enough ingredients), changing the regular flour for 1/3 of each, gluten free 1-1, oat flour, and blanched almond flour often works for soft fluffy cake (if it ends up fudgy it needed to be cooked a little longer). Just thought I'd share, this has been helpful for me.
I would also add 1-2 flax eggs, decrease your liquid amount to compensate for the "extra" "egg" liquid. Hope that is helpful for someone.
Optionally with that ratio you can try adding a bit of xanthan gum and replace a few tablespoons of the flours with cornstarch. Helps a bit with the fluffiness.
Gingerbread sounds so good! Just have to find some molasses...
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kat! Yes , half the recipe will fit an 8×8 pan perfectly. And thanks so much for sharing your flour tips, super helpful for others! 💛
Janet says
We're oil-free. Any suggestions for substitute for the oil?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Janet,fFor an oil free version you can replace the oil with ½ cup unsweetened applesauce. The cake will still bake up nicely but will be a bit denser and less rich than the original. If you aren’t avoiding all fats, adding 1 or 2 tablespoons of nut butter helps bring back some tenderness. I hope that helps! Let me know how it turns out if you give it a try. 🙂