Vegan Ginger Cake Recipe

This vegan ginger cake recipe is moist, not too sweet, and bursting with warm spices! With fresh ginger and cinnamon, it is the perfect holiday cake, or anytime snack. Serve with tea or coffee and enjoy!

When the holidays roll around there’s nothing quite like the smell of fresh ginger wafting through my home.

I have to admit, I even buy ginger-scented candles that I light throughout the season. The scent is a little sweet, a little spicy, and just screams holidays!

I have enjoyed sharing a few of my ginger-inspired recipes with you already including my vegan gingerbread loaf, and my gingerbread oat milk latte!

This cake just might be my favorite of all of them! It’s on the healthier side as it’s a plant-based dessert without added oils or vegan butter, and it’s made with whole wheat and quinoa flour increasing the fiber and adding a bit of protein.

While this cake is healthier than others, that’s not what makes it spectacular! What really sets this cake above the rest is the pronounced ginger flavor! The moment you take a bite you’re taste buds will explode! This cake is not for the faint of heart! It packs a gingery punch!

I topped my cake with a sprinkle of powdered sugar, but you could also frost it with a vegan buttercream frosting.

I loved it so much that I snuck a piece for breakfast with my morning coffee. It was pure perfection!

💗 Why You’ll Love This Recipe

• Whole Food Plant-Based Ingredients
• Gluten-Free Option
• Oil-Free
• Moist Texture
• Bursting with ginger flavor
• Easy and quick preparation
• A perfect cake to make for the holidays!
• Enjoy as a dessert, snack, or even breakfast!

 🥣 Ingredients and Notes

Here is a list of the ingredients with some helpful notes. For complete measurements scroll to the bottom of the post to the recipe card.

• Muscavado Sugar-This is a type of sugar that is less refined than traditional brown sugar but works in the same way for baking. You can find it in most baking aisles. However, if you don’t have it, or can’t find it, you can use brown sugar instead.
• Unsweetened Applesauce-This is used in place of butter or oil in the recipe and adds moisture to the baking.
• Maple Syrup-Adds natural sweetness and needed moisture.
• Molasses-Adds both sweetness and that dark gingerbread color we’re familiar with in cookies and other bakes.
• Unsweetened Almond Milk
• Banana (mashed)-This adds a touch of natural sweetness but also helps to create a moist bake.
• White Whole Wheat Flour-Adds fiber and increases its nutritional value. If you’re gluten-free, you can sub a 1:1 gluten-free flour.
• Quinoa Flour-Made from ground quinoa seeds, this adds a lightness to the cake, and extra nutritional value in the form of protein, fiber, and nutrients.
• Ground Ginger-You can add more or less depending on your flavor preference.
• Fresh Ginger-This is an important ingredient to add to get that fresh gingery flavor.
• Cinnamon-A classic holiday spice that adds warm undertones. Add a ¼ teaspoon of nutmeg or cloves for a stronger flavor.
• Salt
• Baking Powder
• Powdered Sugar (optional)-To dust on top!

Vegan Ginger Cake Step-by-Step Instructions

Step 1: Preheat the oven to 325 F. Cut out a round circle of parchment paper and place it on the bottom of an 8-inch cake pan. Optional: Lightly grease the sides of the cake pan with coconut oil.

Step 2: In a medium mixing bowl combine muscovado sugar, applesauce, maple syrup, molasses, and almond milk. Whisk together to combine. Add mashed banana and whisk again.

Step 3: Sift together the whole wheat flour, salt, baking powder, and spices in a large mixing bowl.

Step 4: Make a well in the center of the flour. Pour in wet ingredients. With a hand mixer, beat until the mixture is well combined. Fold in the fresh minced ginger.

Step 5: Pour the batter into the prepared cake pan. Bake for 35 minutes at 325 F or until firm to the touch, and a toothpick comes out clean.

Step 6: Allow to cool in the pan for 10 minutes, then turn over, remove parchment paper from the bottom, and allow to cool completely on a wire rack. When ready to serve dust with powdered sugar. Cut into slices and enjoy!

💭 Expert Tips

• Don’t skip sifting the dry ingredients. This helps to evenly distribute the flours, spices, and baking powder and results in a more even bake, and flavor distribution.
• Once you add the batter to your cake pan, lift it and drop it a few times on your countertop. This will help evenly distribute the batter so that it bakes up at the same height.
• Make sure the oven is preheated before you add your cake.
• Check the cake at the 25-30 minute mark. You don’t want to overbake your cake. It should be golden brown on the top (which is a bit tricky to see since the cake is already brown), and a toothpick when inserted comes out clean.

👩🏻‍🍳 Substitutions and Variations

Gluten-Free: Make this recipe gluten-free simply substitute the whole wheat flour for a 1:1 gluten-free baking flour.

More Ginger Flavor: Prefer even more ginger flavor? Add an additional 2 teaspoons of ground ginger to your dry ingredients.

Icing or Frosting Option: If you’d like to top this cake with icing, I suggest, combining 1 cup of powdered sugar with 1-2 tablespoons of water or dairy-free milk, and a ½ teaspoon of vanilla extract. Whisk the ingredients together, and drizzle over the top of the cake. You can also whip up some easy vegan buttercream frosting.

Different Flours: If you don’t have white whole wheat flour, feel free to use all-purpose flour for this vegan gingerbread cake.

❓ Recipe FAQS

🍽 How to Serve

I enjoy serving this cake with a simple dusting of powdered sugar! I just love the way it looks like snow across the top which puts me in the spirit for the holidays!

I suggest serving this cake as a special holiday dessert or treat. But it also makes for an excellent sweet breakfast or brunch. Or, like the British, serve it with your afternoon tea!

❄️ How to Store and Keep

Store in an airtight container. I suggest wrapping the whole cake in saran wrap, and then aluminum foil to keep all the air out. Keep at room temperature. The cake will be good for 3-5 days.

😋 More Vegan Cake Recipes!