Vegan Gingerbread Cake

Vegan Gingerbread Cake

Vegan Gingerbread Cake, all the traditional flavours of the best gingerbread in a soft, sticky sponge.  Decorate with a thick layer of ginger buttercream and your choice of sparkly sprinkles. A comforting festive bake perfect for enjoying with a quiet cuppa. 

Vegan Gingerbread Cake, all the traditional flavours of the best gingerbread in a soft, sticky sponge.  Decorate with a thick layer of ginger buttercream and your choice of sparkly sprinkles. A comforting festive bake perfect for enjoying with a quiet cuppa. Dairy, egg & nut free.  Will work with gluten free flour and your choice of dairy alternatives for a Top14 free version.

Vegan Gingerbread Cake

I love ginger, its one of my favourite flavours and I will use it in every recipe possible. Sweet, savoury or somewhere in between, if I can add some fresh or ground ginger to what I am making then I do.

Ginger is most definitely not just for Christmas, and neither is this lovely sticky Gingerbread loaf cake.  Super simple to make, either by creaming method or by simply melting all the fats & sugars together and stirring into the dry ingredients.  Either works but if you are baking with very young children then I would suggest the creaming method is probably the one to go with as they get to do more.  You also get a slightly lighter cake with this method.  I have included both in the recipe at the bottom of this post – the melting method is in the recipe notes!

Instructions for the melting method

  1. Grease & Line a small loaf tin and preheat the oven to 180c
  2. Weigh the vegan butter, oil, golden syrup and dark brown sugar into a saucepan.
  3. Gently allow to melt over a low heat, stirring occasionally.  Set aside to cool for 5 minutes.
  4. Weigh the dry ingredients into a large mixing bowl and make a well in the centre.
  5. Pour in the melted ingredients and the liquid (milk, ginger ale, apple juice)
  6. Fold until combined and pour into prepared loaf tin.
  7. Bake for around 50minutes but check after 40minutes as it can start to catch on the sides & need a little tin foil around the tin.

Vegan Gingerbread Cake, all the traditional flavours of the best gingerbread in a soft, sticky sponge.  Decorate with a thick layer of ginger buttercream and your choice of sparkly sprinkles. A comforting festive bake perfect for enjoying with a quiet cuppa. Dairy, egg & nut free.  Will work with gluten free flour and your choice of dairy alternatives for a Top14 free version.

Perfect Vegan Buttercream

Preventing dairy free buttercream from splitting is a tricky business thanks to the water content of most dairy free butters.  For this reason I would suggest a vegan ‘butter’ (violife or naturli) or baking block rather than a soft spread.

Adding cream of tartar or melted dairy free chocolate to the mixture will ensure your buttercream stays fluffy but also sets firm.  For this recipe I have used cream of tartar but if you want a more luxurious topping then try my Vegan White Chocolate Baileys Buttercream (just leave out the whisky & add 1tsp Ground Ginger or for a zesty icing replace the whisky & vanilla with lemon juice)

 

Ingredients for Vegan Gingerbread Loaf Cake

As with all my recipes, I haven’t specified what kind of milk , butter or flour to use.  It’s entirely up to whatever you usually use.   As always with the spices, tinker with quantities to your taste.  Add less Cinnamon and you will get a much stronger ginger kick, reduce both for a milder sponge.

I use ground ginger rather than fresh for this cake, as you want a lot of flavour.  Also I find that grated fresh ginger often leaves a texture in cakes which means it wont give you that soft, sticky sponge that you want.

Egg Free Gingerbread

In the majority of my cake recipes, I use ground chia as an egg replacer.  For me it is far more effective & far less detrimental to the texture of the finished bakes than anything else I have tried.  I haven’t actually added any egg replacer to this batter because the golden syrup and ginger ale will do some of the job.  That said, this is a very soft cake, it constantly looks like its about to collapse in on itself, although it is actually sturdy enough to cut slices from & hold a pile of buttercream.  I would suggest though, if you are wanting to make this any larger than the quantities I have in this recipe, you are probably better off adding a tablespoon of ground chia seeds to your flour.

Dairy Free Loaf Cake

Generally speaking, each dairy free milk alternative has its own advantages or disadvantages for baking.  I know a lot of people swear by soy, I don’t for obvious reasons, so if Soya is your preferred option then you just need to give it a go.  The recipe will work, I’m just not sure if your finished loaf will have a hint of tofu about it!

For me, I like to use the milks to flavour, or not, my bakes and always use unsweetened where I can. Hazelnut milk is amazing in anything chocolate but its not my first choice for this recipe.

For the best Gingerbread Cake, you need something with a neutral flavour, like oat milk.  Koko is the only coconut milk I use to cook with, as all the others taste like the inside of a bounty bar.  Not ideal for a cake you want to be spicy & gingery.  You could replace the whole amount of milk with ginger ale, but I find the texture of the cake becomes a little doughy.

Gluten Free Gingerbread Cake

The beauty of vegan cakes is that the recipes generally work well with most gluten free flours because the batters are quite liquid.  As with all gluten free flours, you will need to check if the one you are using contains a thickener like xanthan gum.  If it does, then that makes life a lot easier and you can just weigh out the gluten free flour and use in the recipe.  For those that don’t, simply add the right quantity of xanthan gum to the flour before you use it.  Specific amounts are usually on the back of the xanthan gum packets.

 

Vegan Gingerbread Cake, all the traditional flavours of the best gingerbread in a soft, sticky sponge.  Decorate with a thick layer of ginger buttercream and your choice of sparkly sprinkles. A comforting festive bake perfect for enjoying with a quiet cuppa. Dairy, egg & nut free.  Will work with gluten free flour and your choice of dairy alternatives for a Top14 free version.

Storing Gingerbread Cake

Generally this gingerbread cake stores brilliantly. Once decorated leave in an airtight tin and enjoy for about a week.  On the off chance you forget its there and find its gone dry then it makes amazing bread & butter pudding.  In fact I like to keep a small bag of cake offcuts in the freezer and when I have enough we have a bread & butter pudding for Sunday tea.

Can I freeze Gingerbread cake?

Yep!

I like to make loaf cakes, slice, wrap and freeze ready for the Peas to grab in the mornings to go in their packed lunches.  It should last a good 6 months this way.   I would freeze without buttercream on top though and definitely without sprinkles!

For a speedy, comforting dessert, just take a slice out of the freezer, place in a microwave safe bowl and cook on high for about 30-40seconds.  Pour over a large helping of dairy free custard and dollop of vanilla ice cream and enjoy!

A word of caution however, if you are using glutenfree flour I would probably eat it within a couple of days otherwise the texture will start to change.

Vegan Gingerbread Cake Recipe

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5 from 3 votes

Vegan Gingerbread Cake

Vegan Gingerbread Cake, all the traditional flavours of the best gingerbread in a soft, sticky sponge.  Decorate with a thick layer of ginger buttercream and your choice of sparkly sprinkles. A comforting festive bake perfect for enjoying with a quiet cuppa. 
Course Afternoon Tea, Coffee Break
Cuisine Christmas
Keyword Ginger Cake, Sticky Ginger Cake, Vegan Ginger Cake, Vegan Ginger Loaf Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 slices
Author Midge @ Peachicks' Bakery

Ingredients

Buttercream

Instructions

  • Grease and line a loaf tin.  Preheat the oven to 180C.
  • Into a mixing bowl, weigh the dairy free margarine, vegetable oil, sugar and golden syrup.  Cream until soft & fluffy.
  • Sift the flour and ground spices into the mixing bowl. Start folding the flour into the sugar mixture before adding in the weighed liquid ingredients. I like to weigh the liquids as it will allow for any discrepancies there may be in my weighing scales and so you get a better end result.
  • Once all the flour is incorporated, pour the batter into the lined loaf tine and bake in preheated oven for around 50minutes or until a skewer comes out with no batter on it.
    I would check from 40minutes onwards as all ovens work slightly differently. If the cake looks like its starting to catch around the edges, cover the tin with a little foil and move the cake lower down in the oven.
  • Leave to cool, spread over a layer of ginger buttercream and some festive sprinkles
  • Best served the same day with a nice hot cuppa!

Ginger Buttercream

  • In a large bowl, beat the margarine until fluffy before sifting in the ground ginger, cream of tartar and icing sugar. Beat until completely combined and set aside until the cake is cool. Then spread a thick layer over the cake or pipe pretty patterns!

Notes

Instructions for the melting method

  1. Grease & Line a small loaf tin and preheat the oven to 180c
  2. Weigh the vegan butter, oil, golden syrup and dark brown sugar into a saucepan.
  3. Gently allow to melt over a low heat, stirring occasionally.  Set aside to cool for 5 minutes.
  4. Weigh the dry ingredients into a large mixing bowl and make a well in the centre.
  5. Pour in the melted ingredients and the liquid (milk, ginger ale, apple juice) 
  6. Fold until combined and pour into prepared loaf tin.
  7. Bake for around 50minutes but check after 40minutes as it can start to catch on the sides & need a little tin foil around the tin.

Nutrition

Serving: 1slice

More great free from recipes:

Other Gluten free, Vegan Christmas Recipe Ideas

These little sugar cookies, make lovely Christmas presents or a fab activity for the kids on a cold, winter day.  The dough also is a great base for making pretty stained glass biscuits.

For more recipe ideas for baking festive gifts check out my Quick Vegan Mincemeat flavoured with whisky & ginger ale and why not use it to whip up this speedy Mincemeat Christmas Cake.  For a special someone, why not give my Luxury, fruit vegan mincemeat a try, filled with festive flavours of apple, ginger and persimmons.

These Candy Cane Cookies are perfect for the kids to make for teachers end of term gifts or why not try my Christmas spiced Biscotti or quick and easy vegan Cheese Crackers that just use 3 ingredients!

And don’t forget the cakes this Christmas – why not try our spectacular showstopping Vegan Black Forest Layer Cake or my Luxurious Vegan Bailey’s Chocolate Cake.

 

Pin Vegan Gingerbread Loaf for later:

Vegan Gingerbread Cake, all the traditional flavours of the best gingerbread in a soft, sticky sponge.  Decorate with a thick layer of ginger buttercream and your choice of sparkly sprinkles. A comforting festive bake perfect for enjoying with a quiet cuppa. Dairy, egg & nut free.  Will work with gluten free flour and your choice of dairy alternatives for a Top14 free version.



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