This vegan ginger cake 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!
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 butters, 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 have loved it so much that I snuck a piece for breakfast with my morning coffee. It was pure perfection!
Why you’ll love this vegan ginger cake…
- Whole Food Plant-Based Ingredients
- Gluten-Free Option
- Bursting with ginger flavor
- Easy and quick preparation
- A perfect cake to make for the holidays!
- Enjoy as a dessert, snack, or even breakfast!
Recipe 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 bake.
- 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.
- Wholewheat Flour-Adds fiber and increases the 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.
- Baking Powder
- Powdered Sugar (optional)-To dust on top!
Tools and Equipment
- Mixing Bowls-You need a medium and large size mixing bowl. You’ll combine your wet ingredients in the medium bowl, your dry ingredients in the large bowl, and then add the wet ingredients to the dry ingredients in the larger bowl.
- Hand Mixer-To beat all of the ingredients together in the large bowl.
- 8 inch cake pan-Add parchment paper to the bottom for an easy release from the pan.
How to Make Vegan Ginger Cake – Step by Step
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 muscavado 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 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!
Top Tips for Making Vegan Ginger Cake
- 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 counter top. This will help evenly distribute the batter so that it bakes up at the same height.
- Make sure oven is preheated before you add your cake.
- Check the cake at the 25-30 minute mark. You don’t want to over bake 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-To 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 1/2 tsp of vanilla extract. Whisk the ingredients together, and drizzle over top the cake.
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.
Can you freeze this vegan ginger cake?
Yes, you can freeze this cake! First allow the cake to cool completely. Don’t add any frosting, or icing. Then wrap the cake in saran or press and seal wrap.
Write the contents and the date on the press and seal. Then wrap it again in aluminum foil, and transfer it to a freezer safe container.
It will keep in the freezer for up to 3 months.
When ready to serve, remove from the freezer, and transfer to the refrigerator to thaw for at least 8 hours. Do not remove the cake from the wrapping. Allow it to thaw while still in its wrap.
After 8 hours it will be ready to dust with powdered sugar, or icing, and serve! For more tips on how to freeze cakes visit Sally’s Baking Addiction’s post, How to Freeze Cakes.
Check out these other vegan cake recipes!
If you’ve tried this Vegan Ginger Cake please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Ginger Cake
- 1/2 cup muscavado sugar or brown sugar
- 6 tbsp unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup dark molasses
- 7 tbsp unsweetened almond milk
- 1 banana mashed
- 1 1/2 cups wholewheat flour
- 1/2 cup quinoa flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 2 tbsp fresh ginger minced
- Preheat the oven to 325 F. Cut out a round circle of parchment paper and place on the bottom of an 8 inch cake pan. Optional: Lightly grease the sides of the cake pan with coconut oil. In a medium mixing bowl combine muscavado sugar, applesauce, maple syrup, molasses, and almond milk. Whisk together to combine. Add mashed banana and whisk again.
- Sift together whole wheat flour, salt, baking powder, and spices in a large mixing bowl.
- Make a well in the center of the flour. Pour in wet ingredients. With a hand mixer, beat until well combined. Fold in the fresh minced ginger.
- 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.
- 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!
- Wrap in saran wrap and aluminum foil, and keep at room temperature. Cake will be good for 3-5 days.