Gluten-Free Vegan Gingerbread Snack Cake

This Gluten-Free Vegan Gingerbread Snack Cake is fragrantly spiced,  perfectly moist and easy to make. It comes together in one bowl and is refined sugar free too. A perfect dessert or tea-time snack that's perfect for Christmas, but great all year round!

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!

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 square baking tin.

Tip: Make sure to line the baking tin with greased baking paper - this will make removing the cake from the tin so much easier!

• Bake in the oven for 15-20 minutes, or 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.

Ingredients you can add to the cake batter

• Raisins.
• Chopped dates.
• Chopped dried figs.
• Dried cranberries.
• Chopped walnuts.

How long does this cake keep for?

This 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.

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
• Almond Loaf Cake
• Cherry 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 Gingerbread Snack Cake

This Gluten-Free Vegan Gingerbread Snack Cake is fragrantly spiced, perfectly moist and easy to make. It comes together in one bowl and is refined sugar free too.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

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

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 16

Calories: 158kcal

Author: Rhian Williams

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 the mixture into a square baking tin lined with baking paper (I used a 23cm/9inch square baking tin).
• Bake in the oven for 15-20 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

*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the cake fluffy. If you can’t get hold of vinegar, replace it with 2 tablespoons of lemon juice.

**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.

Nutrition Facts

Gluten-Free Vegan Gingerbread Snack Cake

Amount Per Serving

Calories 158 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g15%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.4g

Sodium 37mg2%

Potassium 49mg1%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 10g11%

Protein 3g6%

Vitamin A 1IU0%

Vitamin C 0.1mg0%

Calcium 65mg7%

Iron 1mg6%

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

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