Why do you need this Gluten-Free Vegan Gingerbread Cake in your life? It’s:
- sweet and fragrant
- covered in a delicious cream cheese frosting
- perfect for the festive season!
Having made these Gluten-Free Vegan Gingerbread Cookies the other day, I was keen to use them to decorate something, and so this Gingerbread Cake was born!
The base of the cake is my go-to sponge cake recipe – it’s easy to make, requires just one bowl and is versatile too. Although I usually use maple syrup, I decided to use date syrup for this gingerbread cake. Date syrup is sweet and sticky, and has a texture and flavour reminiscent of molasses. Although I love the extra flavour and colour that date syrup adds, you can always use maple syrup instead if you can’t get hold of it.
For the frosting, I went for a simple vegan cream cheese frosting – it’s super simple to make, and is made using coconut whipped cream, lemon juice and maple syrup. The tartness of the fluffy frosting perfectly compliments the sweet, fragrant, subtly spiced flavour of the moist sponge cake.
And what’s more, the fluffy frosting works well to look like piles of snow, which you can use to stand up the gingerbread men! Obviously the cookies are optional and the cake is still delicious without them, but they make it look really cute and are fun to make too.
And if you’re not looking to make the cake completely refined sugar free, it looks extra festive with a little dusting of icing sugar (powdered sugar), which looks like snow!
For more festive sweet treats, check out my:
- Cashew Chocolate Truffles
- Pecan Pie
- Apple Cake
- Chocolate Cherry Trifle
- Pumpkin Cake
- Apple Pie
- Matcha Shortbread
- Dark Chocolate Amaretto Prunes
- Pumpkin Pie
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 on Instagram! Thank you.
This Gluten-Free Vegan Gingerbread Cake is sweet and fragrant, covered in a delicious cream cheese frosting and perfect for the festive season!
- 8 tablespoons coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5 cup) milk, any kind
- 1 tablespoon vinegar (ensure gluten-free if necessary)
- 10 tablespoons date syrup (or sub maple syrup or any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 teaspoon fresh grated ginger
- 150 g (1 1/4 cup) ground almonds
- 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon mixed spice (or a mixture of nutmeg, cloves and cinnamon)
- 400 g (14oz) tin coconut milk*
- Juice of 1/2 lemon
- 2 tablespoons maple syrup (or sub any other sweetener)
- 1/2 teaspoon vanilla extract
- Gingerbread cookies**
- Icing sugar (omit if refined sugar free)
Preheat oven to 180 degrees (350 degrees)
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 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
Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the lemon juice, maple syrup and vanilla extract
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
Place one half of the cake onto a plate or cake stand, and spread half of the frosting onto it
Place the other half of the cake on top of that and use rest of the frosting to spread on top
You can also decorate with gingerbread cookies and icing sugar if you wish
Best when fresh, but keeps covered in the fridge for up to a few days
*You can alternatively use 200g (7oz) thick coconut yogurt
**Recipe for Gluten-Free Vegan Gingerbread Cookies
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