Gluten-Free Vegan Ginger Cake

This Gluten-Free Vegan Ginger Cake is fragrant, warmly spiced and perfectly moist. It comes together in one bowl and is refined sugar free too. A great simple dessert or tea-time snack!

How to make this recipe

Scroll to the bottom of the post for the full recipe.

• Mix together the ingredients for the cake in a mixing bowl.

Tip: Use the finest side of a box grater to grate the ginger.

• Transfer the batter into a 18cm / 7 inch springform baking tin lined with greased baking paper.

Tip: To prevent the sides of the cake from getting burnt, make sure that the baking paper is covering both the bottom and the sides of the tin.  

• Bake in the oven for 30 minutes, until an inserted skewer comes out clean.

• Leave to cool before slicing.

Serving suggestions

• You can top the cake with vegan cream cheese frosting.
• You can serve it with vegan vanilla ice cream.
• Or you can serve it with custard! This custard powder is my favourite as it's made with just few simple ingredients and it's vegan, gluten-free and completely free from sugar.

How long does this Ginger Cake keep for?

This Ginger Cake does taste best when fresh, but keeps covered in the fridge for up to a few days.

Substitutions you can make

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based milk.
• You can replace the date syrup with maple syrup, agave syrup, brown rice syrup etc.
• You can replace the ground almonds (almond meal) with ground walnuts.
• For a nut-free version: replace the ground walnuts with ground sunflower seeds and use a nut-free plant-based milk.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
• You can omit the mixed spice if you prefer to stick with just the ginger flavour.

Tips for baking with ginger

• Freshly grated ginger can be quite strong, so if making this for children or for people who don't like ginger, you might want to use a little less than the amount listed in the recipe.
• If you can't use freshly grated ginger, you can substitute around 1 tablespoon ground ginger - the flavour is better with freshly grated ginger though!

MORE GLUTEN-FREE VEGAN CAKES

• Red Velvet Cake
• Tropical Carrot Cake
• Lemon Blueberry Cake
• Orange Cake
• Strawberry Cake
• Vanilla Cake
• Coconut Cake
• Almond Cake
• Olive Oil Cake
• Lemon Yogurt Cake
• Raspberry Cake
• Cherry Cake
• Gingerbread Snack Cake
• Matcha Cake
• Jam Marble Cake

If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Ginger Cake

This Gluten-Free Vegan Ginger Cake is fragrant, warmly spiced and perfectly moist. It comes together in one bowl and is refined sugar free too. A great simple dessert or tea-time snack!

2.82 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: gluten-free ginger cake, gluten-free gingerbread cake, vegan ginger cake

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 316kcal

Author: Rhian Williams

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Ingredients

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
• ▢ 12 tablespoons date syrup (or sub maple syrup, or any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch salt
• ▢ 3 tablespoons fresh grated ginger *
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) **
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 2 teaspoons mixed spice *** (or a mixture of nutmeg, cloves and cinnamon)

Instructions

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil).
• Once melted, add the almond milk to the same bowl along with the vinegar, date syrup, vanilla, salt, ginger and ground almonds.
• Sift in the flour, baking powder, bicarbonate of soda and mixed spice.
• Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin) - make sure that the baking paper is covering the bottom and the sides of the tin, to prevent the sides of the cake from getting burnt.
• Bake in the oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
• 

Leave to cool before slicing.
• Keeps covered in the fridge for up to a few days.

Notes

*Freshly grated ginger can be quite strong, so if making this for children or for people who don't like ginger, you might want to use a little less. If you can't use freshly grated ginger, you can substitute around 1 tablespoon ground ginger instead - the flavour is better with freshly grated ginger though!

**You can alternatively use almond flour.

***You can omit the mixed spice if you prefer to stick with just the ginger flavour. 

Nutrition Facts

Gluten-Free Vegan Ginger Cake

Amount Per Serving

Calories 316 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 7g35%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Sodium 74mg3%

Potassium 98mg3%

Carbohydrates 37g12%

Fiber 4g16%

Sugar 19g21%

Protein 6g12%

Vitamin A 1IU0%

Vitamin C 0.1mg0%

Calcium 129mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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