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
Sharon says
Hi Sarah, I just baked your vegan Gingerbread cake…. and it WAS DELICIOUS !!! My husband said… “ It’s the BEST… he has ever eaten”! I’m so anxious to try more of your recipes… THANKS!! Sharon
Pamela Fitzpatrick says
Any thoughts on whether additional applesauce could substitute for the vegan butter? Thanks!
Jaclyn Kwok says
I made a half batch of this recipe with a gluten-free flour blend to celebrate the first day of fall. Everyone loved it, and requested for it to be added to our Thanksgiving menu. Definitely a new favourite!
Tom says
Hi, any suggestions for a gluten-free version?
Sarah McMinn says
I would try a 1:1 gluten-free flour blend like this one.
HungryHuyen says
WOW!! I know it’s after the holidays, but this is my favorite flavor so I made this bundt cake for my birthday this week. So MOIST and PERFECTLY SPICED! Didn’t have Allspice so left it out. Drizzled my cake with a vanilla glaze and then sprinkled pomegranate, pecans and apple chips for extra deliciousness and texture. All my friends loved it, whether they were plant-based or not! Will make again for sure!
Anastasia says
Hello,
2 1/2 cups flour- how many is gram?
Tanks
Sarah says
I believe it would be 300g
Katie says
Will pumpkin spice work for this recipe? Since it contains the ginger, cloves and cinnamon. Only missing the allspice.
Sarah says
Yes, that would be fine.
KATIE says
How much to add since it is combined?
Sarah says
I would do 1 tbsp + 1 tsp. You can taste and adjust as you go.
Megan says
I just made this tonight for my daughter’s bake sale and love it so much I’m making another to keep at home!
Erin says
Great taste! Made half recipe in loaf pan and added candied ginger chunks.
Ruti D. says
Hello,
I am going to try your recipe for Thanksgiving this year, the pictures & ingredients list looks so enticing. Thanks for sharing this. Do we need the exact same brand names you used for the recipe? Or any would suffice?
Sarah says
Any brands should be fine!
Ruti D. says
Thank you. I will post the pics of the turnout. I am doing the trial run on Monday.
Josh Brown says
My mom is allergic to baking powder; any substitution recommendations? Thank you, in advance!
Megan says
Is it because of the corn starch? If that’s the case you can look for featherweight baking soda that uses potato starch instead. ?
Karla Smedley says
We made this last night before bed and left it in the oven overnight. It was absolutely scrumptious for breakfast with coffee. Perfectly moist and spiced. I’d take pictures but between the 2 of we’ve polished off 2/3 of it. Thank you for sharing!
Wendy says
I ended up cutting back the brown sugar to 3/4 cup from 1 1/2 cups listed in the recipe. My family loved the gingerbread and it was so nice to have a dessert for the vegan in my family.
Angie says
Made this yesterday and it was scrummy. Tastes even better the next day. Next time I would add a bit more ginger
Maddi says
I made this and it turned out great. Good flavor and looked just like the picture.
Jennifer says
This came out wonderful, looked beautiful right out of the pan. I added a vegan ginger icing and got a lot of OMG’s. Several people asked how it was so moist-I’m guessing it was the applesauce. At least I could eat it too knowing there was no junk or questionable oils in it like the store bought kinds. ❤️
Sarah says
So glad it was a hit!