Vegan Gingerbread Cake

Fun, festive, delicious, and above all else dairy- and egg-free – this vegan gingerbread cake is the perfect holiday treat!

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Vegan Gingerbread Cake

Ingredients

Scale

Dry ingredients

  • 2 ½ cups self-raising flour
  • 2 cups organic brown or coconut sugar
  • 2 ½ tsp baking powder
  • 3 tbsp ground cinnamon
  • 3 tbsp ground ginger
  • ½ tbsp ground nutmeg
  • Pinch of any good-quality salt

Wet ingredients

  • 2 cups plant-based milk
  • 1 cup sunflower oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp vanilla extract

Frosting

  • 1 ½ cups vegan butter, chilled
  • 3 cups powdered sugar
  • 1 tbsp vanilla extract

To decorate (optional)

  • Vegan Gingerbread cookies
  • Sugared cherries

Instructions

To make the cake:

  1. Preheat the oven to 160°C (320°F). Line 3×20 cm (8 inch) cake pans with baking paper.
  2. Add the dry ingredients to a stand mixer and mix. Add all the wet ingredients and mix until combined.
  3. Divide the cake batter into each cake tin. Bake for 35-40 minutes or until a skewer can be inserted into each cake and it comes out clean. Allow the cakes to cool in the tins then turn them out on a wire rack.

To make the frosting:

  1. Add the vegan butter to the mixer with the whisk attachment. Beat on high for 3 to 5 minutes until the butter has increased in size.
  2. Add the powdered sugar and vanilla to the mixer. Beat until the buttercream is light and fluffy.

To assemble:

  1. Slice the domes off the cakes, ensuring each is as flat as possible.
  2. Assemble the layers and buttercream as desired.
  3. Place gingerbread people and cherries on the cake as desired. Serve immediately.

Notes

Find more of Anthea’s recipes at Rainbow Nourishments.

Vegan Gingerbread Cake Vegan Gingerbread Cake Vegan Gingerbread Cake

If you loved this vegan gingerbread cake, you might also like…

Vegan Gingerbread Cookies

Gingerbread Pancakes

Tahini and Gingerbread Cookies

Or click here for more gingerbread-style vegan recipes!

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