This Vegan Gingerbread Cake is the perfect dessert for your holiday. It’s a sweet and spicy cake filled with festive flavor and dusted with powdered sugar. Serve it at your next holiday party for a treat everyone can enjoy!
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This post was originally published on November 27, 2017.
Have you made your batches of Crinkle Cookies and Homemade Eggnog yet? Have you picked out all the presents for your loved ones? (If not, make sure to check out my vegan gift guide!). And, most importantly, have you watched all the Christmas movies yet?
I don’t know about you, but I LOVE Christmas. I love everything about it. The parties, the decorations, the food, the music, and, of course, the baking. I’ve been baking up a storm and my freezer is getting so full I can barely close it anymore. But it’s worth it and if you give this gingerbread bundt cake a try, you’ll see what I’m talking about.
This vegan bundt cake is a Christmas lover’s dream! It is sweet, spicy, ultra-moist, and the perfect cake for all your holiday festivities. Baking it in a Bundt cake makes this dessert look beautifully festive. It’s sure to impress any guests and cap off your celebration perfectly!
Recommended Ingredients & Equipment
A bundt cake is a cake that is baked in a bundt pan. Bundt pans come in a variety but they are all ring-shaped, inspired by a classic European cake. If you don’t have a bundt pan, you can also make this cake into a sheet cake or gingerbread loaf.
Here is everything you need.
Ingredient Notes
- All-Purpose Flour – For gluten-free options, you can use a 1:1 Gluten-Free Flour Baking Blend (<<affiliate link). You could also use up to 50% whole wheat flour without negatively affecting the taste and texture.
- Spices – You will need a combination of ground cinnamon, ginger, nutmeg, allspice, and cloves.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend Miyoko’s. If you can’t find Miyoko’s butter at your local grocery stores, I would suggest Earth Balance Buttery Sticks as the next best alternative.
- Brown & Powdered Sugar – Check out my guide to vegan sugars and alternative sugar replacements.
- Applesauce – This is the binder of the recipe. Applesauce works the best but if you don’t have access to it, check out my guide on replacing eggs.
- Non-Dairy Milk – I recommend a thick, neutral flavored milk such as soy, cashew, or macadamia nut.
Recommended Equipment
For this recipe, you’ll need basic kitchen equipment such as measuring cups, utensils, a wire cooling rack, and a 10″ bundt cake pan.
It is also helpful to have a stand-up mixer. I have had mine for 15 years. I use in nearly weekly and it’s never once given me a problem. It makes baking SO much easier and it comes with so many attachments, I can make meringues, bread, and cakes by flipping a switch. (<<affiliate links)
Step-by-Step Instructions
Step One – Make the Batter
To begin, mix together the dry ingredients in a medium bowl. That’s the flour, baking soda, baking powder, and spices. Next, using a stand-up mixer, cream together the butter and sugar until the mixture is light and airy. Add the molasses and applesauce and combine.
Pro Tip: The cake batter may look a little curdled at this point. That’s okay! It will sort itself out once the rest of the ingredients are added.
Finish the batter by alternating the dry and wet ingredients into the batter in three batches, starting with the flour mixture. Mix it until your batter comes together and is evenly hydrated. Be careful not to overmix your batter or your cake will be dense and gummy!
Step Two – Bake the Cake
Prepare the bundt cake pan by generously spraying the pan. This is essential for the cake to come out cleanly. Pour the batter into a prepared loaf pan and bake for 35-45 minutes, until a toothpick inserted in the middle comes out clean.
Pro Tip: Baking time will depend on the size of your bundt pan. Large bundt pans will create a thinner cake and, therefore, need to bake for less time.
Let the cake cool 15 minutes before flipping out onto a wire cooling rack to cool completely. Once it is cool, dust with powdered sugar and serve immediately.
You could also top your cake with eggnog cheesecake glaze or chocolate ganache.
Serving and Storing
Serving – Let the cake cool completely before dusting with powdered sugar. Otherwise, the powdered sugar will melt into the cake. Serve with homemade eggnog, Christmas cookies, or homemade hot chocolate.
Storing– Tightly wrap the leftover cake and store it at room temperature. You can also freeze this cake for up to 2 months. Let it thaw 2-3 hours at room temperature before serving.
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Don’t overmix your batter. By alternating the dries and wets into the batter, we are ensuring the batter does not get over-mixed and gummy.
- Generously spray your bundt pan. You do not want any of this delicious cake sticking to its edges.
- Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake the last 10 minutes.
Frequently Asked Questions
Yes! This vegan bundt cake makes the perfect holiday gifts and can be made in advance. To do this, bake according to the instructions. Once the cake is cool, wrap it tightly in plastic wrap and place it in the freezer. These cakes can be frozen for up to 2 months. When ready to gift or serve, let thaw at room temperature for 3-4 hours.
By alternating we are making sure the batter stays as tender as possible. By adding all the liquid ingredients first, the butter would start to separate from everything. Yet, adding all the dry ingredients first would cause the batter to get thick and require over-mixing in order for it so even out. And, as we know, over-mixing results in a gummy glutenous texture.
No! If you don’t have a bundt cake pan, you can bake this into two 9×5 (or similarly sized) loaf pans or make a sheet cake by filling a baking sheet 3/4 of the way full. Sheet cakes should cook in 20-25 minutes.
Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. That is the only gluten-free flour I’ve tried for this cake but I’m sure other 1:1 ratio flours would work as well.
More Vegan Cake Recipes
- Classic Lemon Pound Cake
- Gluten-Free Carrot Cake
- Orange Cranberry Pound Cake
- Flourless Chocolate Cake
- Lemon Olive Oil Cake
Make sure to check out all my vegan cake recipes for more inspiration.
Vegan Gingerbread Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/2 cup vegan butter
- 1 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1/2 cup apple sauce
- 1 cup soy milk, or non-dairy milk of choice
- powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F. Spray a 10” bundt pan and set aside.
- In a medium bowl mix together flour, baking soda, baking powder, salt, and spices.
- Using a stand-up mixer, with the paddle attachment, cream together brown sugar and butter until light and fluffy, scraping down the sides as necessary. Add molasses and beat until combined, again scraping down the side of the bowl as needed. Add applesauce and beat again until well combined. The cake batter may look a little curdled at this point. That's okay! It will sort itself out once the rest of the ingredients are added.
- Alternating between wet and dry, add the soy milk and flour mixture in three batches. Scrape down the sides in between. Mix until just combined. Be careful not to over mix.
- Pour batter into prepared bundt pan and smooth the top. Bake for 35-45 minutes, until a toothpick inserted in the middle, comes out clean. Let cake cool about 15 minutes then flip out onto wire racks to cool completely.
- Dust with powdered sugar before serving.
Notes
- Don’t overmix your batter. By alternating the dries and wets into the batter, we are ensuring the batter does not get over-mixed and gummy.
- Generously spray your bundt pan. You do not want any of this delicious cake sticking to its edges.
- If the cake starts to get dark around the edges, you can cover it with tin foil to bake the last 10 minutes.
- Can this recipe be made in advance? Yes! This vegan bundt cake makes the perfect holiday gifts and can be made in advance. To do this, bake according to the instructions. Once the cake is cool, wrap it tightly in plastic wrap and place it in the freezer. These cakes can be frozen for up to 2 months. When ready to gift or serve, let thaw at room temperature for 3-4 hours.
- Can this cake be baked in normal cake pans? Yes! If you don’t have a bundt cake pan, you can bake this into two 9×5 (or similarly sized) loaf pans or make a sheet cake by filling a baking sheet 3/4 of the way full. Sheet cakes should cook in 20-25 minutes.
- Can this recipe be gluten-free? Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. That is the only gluten-free flour I’ve tried for this cake but I’m sure other 1:1 ratio flours would work as well.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Holly B. says
This is delicious! The only change I made was using half soy milk and half sweetened vanilla almond milk. This cake is perfect! I baked it in an 11.5″ bundt pan for 42 mins. I cooled it in the pan for 13 mins and it popped right out with no issues. The cake is moist and amazing! It’s not too dense, isn’t crumbly at al and the spices are spot on!. I used a lemon glaze over the cake instead of powdered sugar. I made it a few days ago and it seems that each day it gets tastier! Will definitely be printing this recipe out and keeping it to make several times over.
Sarah says
I’m so glad you liked it! Thanks for sharing.
Alicia Avellaneda says
If I wanted to make this in a 9 *13 pan do you think I should double recipe?
Sarah says
I don’t think that would be necessary.
... says
I was really looking forward to this, buy it was sadly a fail on texture. The dough seemed too moist but I didn’t opt to add additional flour (silly me, I should trust my gut). This resulted in a number of issues: 1) the cake fell in the oven, 2) despite heavily oiling and flouring the pan, and gently knocking the cake pan as you do after flipping, about 1/3 of the top of the cake stuck to the pan, 3) the cake was too moist for my liking. The flavoring also was a bit off to my taste (too much nutmeg) but my parents really enjoyed it. Can’t bring to the party tomorrow and am trying another recipe now, but it decent enough for home.
Sarah says
I’m not sure why you experienced that. Every time I’ve made this cake, it’s turned out great with no issues of falling in the oven or sticking to the pan. Did you open the oven door while the cake was baking? That is often the cause of cakes falling.
De says
I just made this and, for me, it needs more ginger and less cinnamon. I also subbed black treacle for molasses (can’t find molasses in this country) and the taste was too strong. Looks beautiful though, and lovely and moist.
I used 2 eggs as we’re non-dairy, but not vegan.
Theo says
You’re giving 3/5 stars on a recipe that you’ve heavily modified? That’s not very nice.
rm says
As Theo said you’ve modified a vegan recipe to non vegan and heavily altered the way the texture will come out. Why review?
Mekka says
I made this wonderful cake and my daughter love it ??
Kat says
Can you sub coconut oil for butter? And would it be the same
Amount?
Sarah says
It would definitely change the taste and texture a bit. Without having tried it, I wouldn’t know the best amount to sub it for.
Katherine says
I really want to make this but don’t have a stand up mixer or paddle attachment! Can i use my hand mixer or is there a better way to do this by hand? Thank you for any help!
Sarah says
You could do this by hand. Just make sure your butter is soft before you get started.
Simone says
Sarah, is the ginger in this recipe real ginger or the ground spice?
Thanks in anticipation!
Simone
Sarah says
I use ground but you could use fresh. Just mince it really well and double the amount.
fran says
This looks amazing, but in my country is very difficult to find molasses. What can I use instead? syrup?
Sarah says
You could try using maple syrup but I would do just about half the amount since it’s so much sweeter. It will change the intended taste and texture a bit but I don’t think there is any very good substitute for molasses.
Angela says
This cake looks beautiful and appetizing. Thanks for recipe.
Sofie says
This looks delicious, but is there any way to sub the applesauce? I’m allergic to apples.
It seems everyone uses applesauce in their recipes these days, and when it’s autumn recipes I use pumpkin purée instead, but there must be another option?
Puréed carrot?
Sarah says
You could try 1/2 cup of plain yogurt. That might be the best option. Or 2 chickpea flour eggs. Here’s a link to my egg replacer guide: https://www.mydarlingvegan.com/replacing-eggs/ which is essentially what the applesauce is doing.
mindy says
I use pumpkin puree A lot in place of applesauce. Think it would work well with these favors.
Amy says
Can I substitute whole wheat flour for all purpose and coconut sugar for brown sugar?
Sarah says
Those substitutions will definitely affect the taste and texture and without trying it myself, I’m not sure how good the cake would be.
Al says
I made this ( ½ recipy,just because I knew it would be too much for the two of us,and I also knew we were not going to resist!) a couple of days ago,with GF flours ( buckwheat,oats and chestnut) and it was nearly perfect,mabe a bit of arrow root will help it stay together better,next time; I made the milk out of soaked cannabis seeds.
I’ll be making a big one for Christmas with family!
Thank you!!!
Michelle says
This looks so good! Its definitely going on my holiday baking list!
Allison Stefanich says
Sarah, I love your resilience and your chutzpah! Being a single parent is no Gingerbread Bundt cakewalk (been there), and sometimes the only thing we can do is throw a party that doesn’t start with the word “pity”. It can be messy, but that’s half the fun! Keep doing what you’re doing, and keep these amazing recipes coming! So excited to make this dessert!!
Sarah says
Thanks for your support Allison!! Much appreciated.
Sandy says
Dark or light brown sugar, or does it matter?
Sarah says
Doesn’t really matter
SN says
Thank you so much for this recipe, the cake looks great! I’d love to make this for an upcoming bake sale this week-just one problem though. I don’t have a bundt pan so I’m wondering if I can bake this in a loaf pan? Cooking time would vary I suppose. If you think that might not work, I might just buy a bundt pan!
Sarah says
Cooking time would vary, but other than that it should be just fine. Although a bundt pan is nice to have 🙂
Karly says
All about the gingerbread! This looks SO good, and love how festive it is 🙂 Definitely need to try!