If you’re on the hunt for a festive and irresistible treat, let me introduce you to my absolute favorite holiday indulgence: Vegan Gingerbread Cake with Spiced Buttercream Recipe. This cake is packed with warm spices, rich molasses, and topped with a dreamy spiced vegan buttercream that will have you coming back for seconds (and thirds!). Whether you’re vegan or just love a good spiced dessert, you’re going to want to stick around because this recipe is fan-freaking-tastic and surprisingly simple to make.
Why You’ll Love This Recipe
- Rich and Cozy Flavor: The combination of ginger, cinnamon, nutmeg, and molasses gives the cake a deep, comforting warmth perfect for the season.
- Vegan and Allergy-Friendly: Dairy-free and egg-free ingredients mean everyone can enjoy this cake without missing out.
- Deliciously Moist Texture: The vegan ‘buttermilk’ trick creates an incredibly tender crumb you’ll fall in love with.
- Showstopper Presentation: The spiced buttercream and gingerbread man decorations turn this cake into a festive centerpiece.
Ingredients You’ll Need
Each ingredient in this Vegan Gingerbread Cake with Spiced Buttercream Recipe plays a key role to create that perfectly spiced, moist, and fluffy cake you want. I always recommend using fresh spices and a good quality molasses to get that authentic, bold flavor.
- Dairy-free milk: I prefer soya milk because it curdles nicely for the vegan ‘buttermilk’ effect.
- Apple cider vinegar: Helps create the acidity needed for the cake to rise and stay tender.
- Self-raising flour: Using self-raising flour means you get that perfect lift without extra fuss.
- Caster sugar: Smooth and sweet, it dissolves evenly for consistent sweetness.
- Ground ginger, cinnamon, nutmeg, mixed spice: The star spices that bring warmth and that classic gingerbread taste.
- Baking powder and bicarbonate of soda: These leavening agents work together to keep the cake light.
- Sunflower oil: Keeps the cake moist without overwhelming flavor.
- Blackstrap molasses: Don’t skip this—it’s what gives gingerbread its dark, rich character.
- Dairy-free butter (for buttercream): I used Flora block butter; it whips beautifully for the frosting.
- Icing sugar: Essential for that smooth, sweet buttercream texture.
- Biscoff spread/cookie butter: Adds a lovely spiced caramel note inside the cake layers.
- Ginger biscuits: Crumbled inside the cake and on top for texture and crunch.
- Cocoa powder: Mixed into part of the buttercream for gingerbread men decorations.
Variations
Once you’ve made this Vegan Gingerbread Cake with Spiced Buttercream Recipe a few times, you’ll start discovering fun ways to make it your own. Don’t be afraid to tweak the spices or swap fillings to keep things exciting!
- Spice Adjustment: I sometimes toss in a pinch of cardamom or cloves for a slightly different warming twist that my family adores.
- Nut-Free Option: If you need to avoid nuts, simply swap the sunflower oil for another neutral oil like canola or light olive oil.
- Fruit Add-ins: Adding finely grated apples or chopped crystallized ginger into the batter gives a lovely burst of texture and flavor.
- Buttercream Flavors: You can swap out Biscoff spread for almond butter or pumpkin spice to create seasonal variations.
How to Make Vegan Gingerbread Cake with Spiced Buttercream Recipe
Step 1: Create the Perfect Vegan ‘Buttermilk’
Start by whisking your dairy-free milk with the apple cider vinegar, then set it aside for about 10 minutes. This little trick curdles the milk just enough to mimic buttermilk’s tang and keep your cake extra moist and tender — I discovered this years ago, and it’s a game-changer for vegan baking!
Step 2: Mix Dry Ingredients with Spices
Sift together the flour, caster sugar, baking powder, bicarbonate of soda, and all your warm spices (ginger, cinnamon, nutmeg, and mixed spice). I love sifting here because it helps the spices spread evenly, so every bite is perfectly balanced.
Step 3: Combine Wet Ingredients and Bring Batter Together
Into your vegan buttermilk, stir in the sunflower oil and molasses until it’s blended well. Then pour it into the dry ingredients and mix gently until just combined — be careful not to overmix or the texture can get dense.
Step 4: Bake Your Gingerbread Layers
Divide the batter evenly into three 8-inch lined cake tins, tapping each tin on the counter to get rid of air bubbles. Pop them into your preheated oven at 180°C fan (350°F) and bake for about 25 to 30 minutes. You’ll know they’re done when a skewer comes out clean and the cakes spring back when touched. It’s so satisfying to see those golden edges!
Step 5: Whip Up the Spiced Vegan Buttercream
While the cakes cool, it’s time for the buttercream! Beat your dairy-free butter until creamy, then sift in icing sugar and spices and whip for about 5 minutes until light and fluffy. If it feels too thick, a splash of dairy-free milk will smooth it out. I’ve learned this stage is key for that dreamy texture.
Step 6: Assemble and Decorate Like a Pro
Pop one cake layer on your stand, slather on a layer of buttercream, and make a little well for 2 tablespoons of Biscoff spread and crushed ginger biscuits — trust me, this surprise filling adds an amazing contrast of flavors and textures. Stack the remaining layers, cover the whole cake with a thin crumb coat, and chill for 15–20 minutes.
Then give it a final thick coat of buttercream, smooth the sides with a scraper, and pipe on those festive touches — swirls of white frosting on top, and gingerbread men outlined with cocoa-spiced buttercream all around. Crumble gingerbread biscuits on top for extra crunch. It’s truly a showstopper!
Pro Tips for Making Vegan Gingerbread Cake with Spiced Buttercream Recipe
- Don’t Skip the Vegan Buttermilk: Letting the milk and vinegar sit before mixing really guarantees a moist, tender crumb every time.
- Even Layers Matter: Use a scale or measuring cup to divide your batter evenly for neatly stacked cakes and professional results.
- Crumb Coat Is Your Friend: Chilling the crumb coat helps prevent crumbs from mixing into your final frosting layer, making for a smooth finish.
- Spiced Buttercream Balance: Taste your frosting as you add spices; start with less—you can always add more for that perfect gingerbread flavor.
How to Serve Vegan Gingerbread Cake with Spiced Buttercream Recipe
Garnishes
I’m a big fan of crumbling extra gingerbread biscuits on top for that delightful crunch. You can also dust a light sprinkle of cinnamon or edible gold dust for festive glam. And those cocoa buttercream gingerbread men? They add such a fun handmade vibe that always impresses guests.
Side Dishes
This cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. For drinks, I love serving it alongside chai tea or a warm mug of spiced apple cider to complement the spices.
Creative Ways to Present
For holiday parties, I’ve layered this cake on a rustic wooden board surrounded by fresh cranberries and sprigs of rosemary — it looks stunning and smells amazing! For smaller gatherings, slice it into mini cupcakes decorated with mini gingerbread cookies on top. It’s a fun way to delight kiddos and adults alike.
Make Ahead and Storage
Storing Leftovers
Store your leftover cake in an airtight container in the fridge to keep it fresh. I find it stays moist and flavorful for up to 3 days. Before serving, pull it out and let it come to room temperature for about 15 minutes so the buttercream softens beautifully.
Freezing
If you want to freeze a slice or the whole cake (unfrosted cakes freeze best), wrap it tightly in plastic wrap and place it in a freezer bag. It freezes well for up to 1 month. When you’re ready, thaw overnight in the fridge and frost fresh for best results.
Reheating
Reheating isn’t necessary, but if you want that freshly baked warmth, gently warm your slice in the microwave for 15–20 seconds. Just avoid overheating or the buttercream might get too melty.
FAQs
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Can I make the Vegan Gingerbread Cake with Spiced Buttercream Recipe gluten-free?
Yes! You can substitute the self-raising flour with a gluten-free flour blend that includes baking powder. Just check the blend is suitable for cakes, and note that texture might be slightly different but still delicious.
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What’s the best way to store the finished cake?
Store the cake in an airtight container in the fridge and consume within 3 days. Bring it to room temperature before serving to enjoy the buttercream’s creamy softness.
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Can I make this cake ahead for a party?
Absolutely! You can bake the sponge a day ahead and store un-iced layers in an airtight container. Assemble and frost the day of your event for freshest presentation.
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What if I don’t have three cake tins?
No worries! Bake the layers one at a time, covering unused batter with a damp tea towel so it doesn’t dry out. It adds extra baking time but the result is just as amazing.
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Can I use another nut butter instead of Biscoff spread?
Yes, feel free to swap Biscoff with almond or peanut butter for a different flavor twist. Just make sure it’s smooth and spreadable for the best filling consistency.
Final Thoughts
I absolutely love how this Vegan Gingerbread Cake with Spiced Buttercream Recipe fills my kitchen with cozy aromas and brings smiles around the table. When I first tried making a vegan gingerbread cake, I struggled to get the right moistness and spice balance—but this recipe nailed it on every try. I can’t recommend it enough for your holiday celebrations or whenever you need a deliciously comforting treat. I hope you enjoy baking and sharing it as much as my family and I do!
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Vegan Gingerbread Cake with Spiced Buttercream Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: Overnight (including cooling and setting times)
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Vegan Gingerbread Cake is a delightful spiced treat perfect for the holiday season or any cozy occasion. Made without any animal products, it features a moist and tender dairy-free sponge infused with warm ginger and cinnamon spices, layered and frosted with a spiced dairy-free buttercream. The cake layers are enhanced with a touch of blackstrap molasses and a hint of gingerbread cookie crunch, while the decorative gingerbread men add a charming festive touch. This recipe is ideal for those seeking a vegan dessert that doesn’t compromise on flavor or texture.
Ingredients
Sponge Ingredients
- 480ml dairy-free milk (preferably soya milk)
- 2 teaspoons apple cider vinegar
- 420g self-raising flour
- 300g caster sugar
- 2 tablespoons ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon mixed spice
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 120ml sunflower oil
- 1/2 tablespoon blackstrap molasses
Buttercream Ingredients
- 530g dairy-free butter (e.g., Flora block butter)
- 500g icing sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Dairy-free milk (as needed for consistency)
- 4 heaped tablespoons Biscoff spread (cookie butter), melted
- Ginger biscuits (for crumbling inside the cake layers and topping)
- Cocoa powder (for the buttercream gingerbread men decoration)
Instructions
- Prepare the vegan buttermilk: In a bowl, combine the dairy-free milk with apple cider vinegar. Whisk until fully combined and set aside for 10 minutes to curdle, forming a vegan ‘buttermilk’. This step adds tenderness and helps the cake rise.
- Mix dry ingredients: In a large mixing bowl, sift together self-raising flour, caster sugar, ground ginger, cinnamon, nutmeg, mixed spice, baking powder, and bicarbonate of soda. Stir well to evenly distribute the spices and leavening agents.
- Combine wet ingredients: To the vegan buttermilk, add sunflower oil and blackstrap molasses. Whisk to combine fully, ensuring the molasses is well integrated for rich flavor.
- Make the batter: Pour the wet mixture into the dry ingredients bowl and mix until just combined. Avoid over-mixing to keep the cake tender.
- Prepare cake tins: Preheat your oven to 180°C fan (356°F). Line three 8-inch loose base or push-up cake tins with greaseproof paper. If you have fewer tins, bake layers separately, covering unused batter with a damp tea towel to prevent drying.
- Divide batter and bake: Pour equal amounts of batter into the tins. Tap tins on the countertop gently to release air bubbles. Bake in the center of the oven for 25-30 minutes. Test doneness by inserting a skewer; it should come out clean. Cakes should also be springy to the touch.
- Cool cakes: Remove cakes from oven and place on a cooling rack. Let them cool slightly before carefully removing from the tins. Allow them to cool completely. Once cooled, store in a sealed container to remain fresh until frosting.
- Make the buttercream: In a large bowl, beat the dairy-free butter with a stand mixer or hand mixer until creamy. Gradually sift in icing sugar, ground ginger, and cinnamon. Whip on high speed for about 5 minutes until light, airy, and smooth. Adjust thickness with small amounts of dairy-free milk if needed. Add more butter if too thick, or more icing sugar if too soft.
- Prepare piping bags: Transfer 2 tablespoons of plain buttercream into a piping bag with a small snipped tip for detailing. In a separate bowl, mix a quarter of the buttercream with cocoa powder (adding a tablespoon at a time) until a light brown gingerbread hue is reached. Transfer into a piping bag fitted with a medium round tip. Set aside both for decoration.
- Assemble the cake layers: Place one cake layer on a serving plate or cake stand. Dollop or pipe some white buttercream on top and spread evenly with an off-set spatula. For an optional filling, create a well in the buttercream and fill it with 2 tablespoons of melted Biscoff spread and some crushed gingerbread biscuits.
- Layer and crumb coat: Add the second cake layer, press gently to adhere, and repeat for the third. Coat the entire cake with a thin layer of buttercream (crumb coat) to seal in crumbs. Place the cake in the fridge for 15-20 minutes to firm up the frosting.
- Final frosting and decoration: Remove the chilled cake and apply a thicker, final coat of buttercream. Smooth the sides with a cake scraper for a professional finish. Pipe a swirl of white buttercream around the cake’s top edge using a star tip. Use the brown cocoa buttercream to pipe gingerbread men around the sides, adding white details with the smaller piping bag. Finish by crumbling gingerbread biscuits on top.
- Serve: Slice and enjoy this flavorful vegan gingerbread cake!
Notes
- Store the frosted cake in a sealed container in the refrigerator. Best enjoyed within 3 days of making.
- Remove the cake from the fridge about 15 minutes before serving to soften slightly and enhance flavor.
- Un-iced cake layers can be stored at room temperature in a sealed container for up to 2 days.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
