Vegan Gingerbread Cake with Spiced Maple Drizzle

Name: Vegan Gingerbread Cake with Spiced Maple Drizzle
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 cup(s) all-purpose flour; 1 cup(s) brown sugar; 1 ½ teaspoon(s) baking soda; 1 teaspoon(s) salt; 2 teaspoon(s) ground cinnamon; 1 ½ teaspoon(s) ground ginger; ½ teaspoon(s) ground nutmeg; ½ teaspoon(s) ground cloves; 1 cup(s) plant-based milk ((such as oat or soy)); ¾ cup(s) unsulphured molasses ((not blackstrap)); ½ cup(s) light oil ((such as canola or vegetable)); 1 tablespoon(s) apple cider vinegar; 2 teaspoon(s) vanilla extract; ½ cup(s) maple syrup; ½ teaspoon(s) ground cinnamon; Pinch(s) nutmeg; vegan whipped cream or vegan vanilla ice cream (optional, for serving)

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Vegan Gingerbread Cake with Spiced Maple Drizzle

This Vegan Gingerbread Cake is rich, moist, and bursting with warm holiday spices. With deep molasses flavor and a perfectly tender moist crumb, it’s the ultimate old-fashioned dessert for cozy winter gatherings. Serve it with vegan whipped cream or vanilla ice cream, and warm spiced maple drizzle, for an easy make-ahead holiday showstopper.

My Notes:

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Prep Time15

Cook Time35

Total Time50

Meal Type: Baking, Dessert

Keyword: cake, Christmas, dessert, gingerbread, holiday, holiday baking, molasses, old fashioned

Special: Freezer-Friendly, Nut-Free, Seasonal (Cold Weather)

Tool: Mixer/Handmixer, Oven

Ingredient: cinnamon

Servings: 1 9x13-inch cake (serves 12 to 24, depending on how large you slice the pieces)

Ingredients

For the Gingerbread Cake:

3 cup(s) all-purpose flour
1 cup(s) brown sugar
1 ½ teaspoon(s) baking soda
1 teaspoon(s) salt
2 teaspoon(s) ground cinnamon
1 ½ teaspoon(s) ground ginger
½ teaspoon(s) ground nutmeg
½ teaspoon(s) ground cloves
1 cup(s) plant-based milk (such as oat or soy)
¾ cup(s) unsulphured molasses (not blackstrap)
½ cup(s) light oil (such as canola or vegetable)
1 tablespoon(s) apple cider vinegar
2 teaspoon(s) vanilla extract

For the Spiced Maple Drizzle (optional):

½ cup(s) maple syrup
½ teaspoon(s) ground cinnamon
Pinch(s) nutmeg
vegan whipped cream or vegan vanilla ice cream optional, for serving

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Instructions

To make the cake: Preheat oven to 350°F (180°C). Lightly grease or line a 9×13-inch (23×33 cm) baking pan with parchment.
Mix the dry ingredients: In a large bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Mix the wet ingredients: In a medium bowl or large measuring cup, whisk together plant-based milk, molasses, oil, vinegar, and vanilla.
Combine: Pour the wet mixture into the dry and stir until just combined. Do not overmix, it's ok if there are lumps. Overmixing can make the cake too dense.
Bake: Spread the batter evenly into the prepared pan. Bake for 32–38 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan.
For the Spiced Maple Drizzle (optional): Warm maple syrup with cinnamon and nutmeg in a small saucepan or microwave.
Serve: Cut the cake into slices and serve as is, or with whipped cream, ice cream, and/or warm spiced maple drizzle.

Notes

Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake also freezes well for up to 3 months.

Gluten-Free: A 1:1 gluten-free all-purpose flour blend with xanthan gum (such as Bob's Red Mill), should work, though the cake may be slightly more delicate. I haven’t tested this variation yet, so results may vary.

Frosting Option: Want more of a traditional frosted cake? This pairs beautifully with my Vegan Buttercream Frosting

Molasses Note: Use light unsulphured molasses (often labeled “original” or “mild”). Avoid blackstrap molasses, it’s too bitter for this style of cake.

Nutrition

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