Vegan Gingerbread Cake

Simple, super moist and mouthwatering gingerbread cake decorated with vegan cream cheese frosting.


Prep Time: 15 mins
Cook Time: 35 mins
Yields: 6


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 cup molasses
  • 1/2 cup boiling water
  • 1/2 cup olive oil
  • 1/2 cup raw brown sugar or to taste
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons chia seeds
  • 6 tablespoons water
  • 1 cup blanched almonds, soaked in hot water for 15 minutes
  • 100 grams coconut yogurt
  • 1/2 cup powdered sugar or to taste
  • fresh mint leaves, for decorating


  1. Preheat oven to 180°C, grease and flour baking tin. Mix chia seeds and water together in a small bowl and let it sit for 10-15 minutes until the mixture becomes gel.
  2. In a mixing bowl sift flour and baking powder, add in spices and mix to combine. In a different bowl using an electric mixer beat molasses and water together. Mix in oil, sugar, vanilla and chia seed mixture. Add in dry ingredients and mix until combined. Pour batter into the prepared tin. Bake for 30 to 35 minutes until golden brown and tooth pick inserted in center comes out clean. Let the cake cool completely.
  3. Make the frosting. Drain the almonds and place into a blender with yogurt and powdered sugar. Process until creamy and smooth. Frost the cooled cake and decorate with mint leaves if desired. Enjoy!

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