This gluten-free vegan gingerbread cake is a delicious festive dessert, perfect for Christmas and any other special occasions, as well as oil-free, dairy-free and beginner-friendly. Decorated with an easy coconut frosting made from cashew nuts. 

Vegan gingerbread cake with coconut frosting

We’re a relatively small family of 2, but this vegan gingerbread cake still disappeared within 24 hours because it was just that yummy. Nah, ‘yummy’ is an understatement. If you’re looking to do some baking any time soon, I would 100% recommend putting this cake on the menu. Whether you’re planning ahead for Christmas or just want an excuse to make something sweet, here’s an excellent recipe for you!

 

Vegan gingerbread cake with coconut frosting gluten-free

Recently, I’ve fallen more and more in love with baking. I adore the process of putting together both sweet and savoury treats from scratch. This recipe first went up on my site around two years ago when I first started food blogging, and now I’m here once again to give it an update, with better photos and an even better gingerbread cake!

Closeup of a slice of cake with berries

About this vegan gingerbread cake

This cake is made out of a homemade gluten-free flour blend using rice flour, chickpea flour and corn meal. Ground ginger adds that distinctive and familiar spice and aroma. Overall, the resulting vegan gingerbread cake is super fluffy, with just the right amount of sweetness, and is of course super festive. Baking it made my entire house smell like Christmas!

Slice of cake next to a gingerbread cake with berries

I decorated this cake with a thick layer of coconut icing, the base of which is cashew nuts. This works wonderfully with the flavours of the sponge. Although, I had a hard time not eating all of it on its own with a spoon.

Closeup of vegan cake with berries and chocoalate

Making this vegan gingerbread cake is also super easy. I’m no expert baker and savoury food is much more within my comfort zone, so I can guarantee that even a complete beginner can recreate the deliciousness fuss-free. The lack of stress involved means that this is a great dessert to make before Christmas or any gatherings and parties in the run up to it.

Slice of cake with berries

You’ll love this cake because it’s…

Slice of vegan gingerbread cake with coconut frosting

  • 100% vegan, as always. Your new favourite dessert, which also happens to be completely dairy-free and egg-free!
  • Gluten-free.
  • Oil-free.
  • Super fluffy and soft. In other words, exactly what you look for in a cake.
  • Made with wholesome ingredients from scratch.
  • Easy. You definitely don’t need to be an expert chef.
  • Ideal for impressing vegans and non-vegans alike.
  • Christmassy.
  • Non-vegan approved. This is always a must for my recipes!
  • Seriously super delicious!

Slice of vegan Christmas cake with coconut frosting

How to make a vegan gingerbread cake

Because the frosting needs to stay in the fridge for at least 2 hours, I would recommend that you start by making the frosting.

Ingredients for vegan gingerbread cake

To do so, add the soaked cashews to a blender or food processor together with maple syrup, coconut milk and vanilla extract. Blend until the icing is very smooth, which should take around 5 minutes, depending on how powerful your blender is. Make sure that no cashew lumps remain.

Coconut frosting in a mixing bowl

Meanwhile, activate the agar agar powder on the stove by stirring it with water over a low-medium heat and then add this to the frosting, blending for around a minute more. Transfer the frosting to an airtight container and leave to set in the fridge for at least 2 hours.

Around 35 minutes before you are ready to take out the icing, preheat the oven to 180 degrees C (350 F) and line two 8-inch cake tins with parchment paper. You can do this by drawing a line around the circumference of the tin, cutting it out with scissors and placing the parchment paper circle inside the tin.

In one mixing bowl whisk together the rice flour, chickpea flour, ground ginger, coconut sugar, corn meal, baking powder, and baking soda.

In a separate bowl, whisk together the apple cider vinegar, a flax egg (made by combining 1/4 cup ground flaxseeds with 1/2 cup water and setting aside for 10 minutes), plant based milk, and peanut butter. Next, add the wet ingredients to the dry and mix until well-combined.

Divide the batter evenly between the two cake tins and bake in the preheated oven for 25 minutes, until a toothpick comes out clean from the centre.

Once they are ready, allow the sponges to cool for at least 15 minutes before assembling the cake. Spread a thick layer of icing on one of the sponges.

How to make a gluten-free vegan gingerbread cake with coconut icing

Then, place the other sponge over it and add another layer of icing on top, spreading some around the edges if desired.

How to make a vegan gingerbread cake with coconut frosting

Finish off by decorating with toppings of your choice such as fresh berries and melted dark chocolate (this step is optional but super fun!). Serve the resulting vegan gingerbread cake straight away. Alternatively, you can store it in the fridge for 3-4 days in an airtight container.

Slice of vegan cake with the cake in the background

Tips and modifications

  • To make a single-layer vegan gingerbread cake, simply halve the recipe.
  • You can also make the icing chocolatey by adding 1-2 tbsp cacao powder.
  • I would not recommend a store-brought gluten-free flour blend for this one as they vary a lot between brands and may not achieve results consistent with mine.

Closeup of a vegan gingerbread cake slice

Slice of gingerbread cake with berried

Other recipes you might like…

Vegan gingerbread cake with coconut frosting gluten-free

Let me know in the comments: what’s your favourite Christmas dessert? If you give this vegan gingerbread cake a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!

Vegan gingerbread cake with coconut frosting

Get the Recipe: Vegan Gingerbread Cake With Coconut Frosting (Gluten-free)

This gluten-free vegan gingerbread cake is a delicious festive dessert, perfect for Christmas and any other special occasions, as well as oil-free, dairy-free and beginner-friendly. Decorated with an easy coconut frosting made from cashew nuts. 

Ingredients

For the cashew frosting

  • 2 1/2 cups cashew nuts, soaked for at least 4 hours, drained and rinsed
  • 1/2 cup maple syrup
  • 1/2 cup coconut milk
  • 1 tbsp vanilla extract
  • 1 tbsp agar agar powder

For the cake

  • 1 1/2 cups rice flour
  • 1/2 cup chickpea flour
  • 1 tbsp ground ginger
  • 1 cup cornmeal
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp apple cider vinegar
  • 4 tbsp ground flaxseed, soaked in 1/2 water for 10 minutes
  • 2 1/2 cups unsweetened almond milk, or any other plantbased milk of choice
  • 1/4 cup smooth peanut butter

Instructions 

Make the frosting

  • Add the soaked cashews to a blender or food processor together with maple syrup, coconut milk and vanilla extract. Blend until the icing is very smooth, which should take around 5 minutes, depending on how powerful your blender is. Make sure that no cashew lumps remain.
  • Activate the agar agar powder on the stove by stirring it with water over a low-medium heat and then add this to the frosting, blending for around a minute more. Transfer the frosting to an airtight container and leave to set in the fridge for at least 2 hours.

Make the sponges

  • Around 35 minutes before you are ready to take out the icing, preheat the oven to 180 degrees C (350 F) and line two 8-inch cake tins with parchment paper. You can do this by drawing a line around the circumference of the tin, cutting it out with scissors and placing the parchment paper circle inside the tin.
  • In one mixing bowl whisk together the rice flour, chickpea flour, ground ginger, coconut sugar, corn meal, baking powder, and baking soda.
  • In a separate bowl, whisk together the apple cider vinegar, a flax egg (made by combining 1/4 cup ground flaxseeds with 1/2 cup water and setting aside for 10 minutes), plant based milk, and peanut butter.
  • Add the wet ingredients to the dry and mix until well-combined.
  • Divide the batter evenly between the two cake tins and bake in the preheated oven for 25 minutes, until a toothpick comes out clean from the centre.

Assemble the cake

  • Once they are ready, allow the sponges to cool for at least 15 minutes before assembling the cake. Spread a thick layer of icing on one of the sponges.
  • Place other sponge over it and add another layer of icing on top, spreading some around the edges if desired.

Video

Calories: 338kcal, Carbohydrates: 46g, Protein: 8g, Fat: 14g, Saturated Fat: 3g, Sodium: 179mg, Potassium: 333mg, Fiber: 3g, Sugar: 15g, Vitamin C: 1mg, Calcium: 93mg, Iron: 2mg

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Vegan gingerbread cake with coconut frosting gluten-free

Gluten-free vegan gingerbread cake with coconut cashew frosting Pinterest
Vegan gingerbread cake with cashew frosting