Vegan Gingerbread Cake

This is the best vegan gingerbread cake, which is moist, spongy, soft and precious. Easy recipe 100% factory refined, gluten-free and even fat-free!


  • Food processor
  • mixer
  • kitchen scale


Dry Cake Ingredients:

  • 1 cup (160 g) rice flour (I used white)
  • 1 cup (90 g) oat flour gluten-free if needed
  • 4 teaspoons gingerbread spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking powder
  • 1/3 teaspoon of salt

Wet Cake Ingredients:

  • 3/4 cup (180 g) applesauce
  • 1/2 cup (120 g) canned coconut milk
  • 1/3 cup (110 g) maple syrup or any other liquid sweetener
  • 1/4 cup (80 g) dark molasses

Icing (optional):

  • 3/4 cup (180 ml) almond milk or any other plant-based milk
  • 2 tablespoons (16 g) cornstarch
  • 5 1/2 tablespoons (60 g) granulated sweetener
  • 3/4 teaspoon vanilla extract
  • 3/4 cup + 1 1/2 tablespoons (125 g) cashews (soaked)


  • I recommend measuring the ingredients in grams on a kitchen scale. Check out the easy-to-follow, step-by-step action shots in the blog post above.


  1. Soak the cashews in boiling water for about 30 minutes or until super soft, then drain the water.
  2. Meanwhile, preheat the oven to 350 degrees Fahrenheit (about 177 degrees Celsius) and line a 6×9-inch (about 15×23 cm) pan with parchment paper (with a tab on all sides for easy removal).
  3. Add all dry ingredients to a large bowl and mix with a whisk.
  4. Now add all the wet ingredients and mix again with a whisk until combined. Do not over mix.
  5. Bake in the oven for 35 minutes or until a toothpick comes out clean (may be crumbly but not wet). Always insert the toothpick into the center of the cake. The cooking time may be a few minutes less or more depending on your oven and the size of the pan.
  6. Let the cake cool completely. You can skip the frosting and dust the cake with powdered sugar (or powdered Erythritol).

Icing (optional)

  1. To make the pudding, simply add all the cream ingredients (except the cashews) to a saucepan. Whisk vigorously until no lumps remain. When the mixture is completely smooth, turn on the heat and bring the mixture to a boil. Boil for 1-2 minutes (pudding will thicken), then turn off heat.
  2. Add the pudding and softened cashews to a blender or food processor and blend on high until the cream is completely smooth. If you don’t have a high speed mixer, it will take longer. I use THIS food processor that does the job. It took about 3-4 minutes.
  3. Pour the cream on the cooled cake and spread evenly. Then place the pan in the freezer for about 1 1/2 to 2 hours or in the refrigerator overnight to set. I prefer the freezer method because I can eat the cake more quickly. 😀
  4. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months. Enjoy!


Ginger Spice Blend:
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Oatmeal: If you don’t have oat flour, process the oats (regular or certified gluten-free oats) in a blender or electric spice/coffee grinder until you have oatmeal.
Canned coconut milk: If you don’t want to use canned coconut milk, you can use any other plant-based milk with the addition of 2 tablespoons of oil!
Molasses: Use dark molasses, not black molasses. If you’re not a fan of molasses (some people don’t like its pungent taste), you can use less (for example, only 2-3 tablespoons) and add 1-2 tablespoons of maple syrup.
Cornstarch: You can use arrowroot flour instead.
Sweetener: Any granular sweetener can be used. Some examples are Xylitol*, Erythritol (I used), coconut sugar, regular sugar or palm sugar. *Xylitol sweets should never be given to dogs.
The recipe is for 8 people. Nutritional values ​​are for one piece cake without cream.