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.
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.
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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: 9×13-inch cake (serves 12 to 24, depending on how large you slice the pieces)
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Ingredients
½1x2x
For the Gingerbread Cake:
For the Spiced Maple Drizzle (optional):
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
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
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