vegan holiday gingerbread cake recipe


The BEST Vegan Gingerbread Cake recipe! You’ve got to try this soft and fluffy cake this holiday season! Full recipe here: Subscribe to my channel here ↠

This vegan cake recipe is so easy to make and perfect for a Christmas or Holiday party! It’s made with classic gingerbread flavors like cinnamon, cloves, molasses and ginger and I shared a few simple techniques to help you create the dreamiest, fluffiest texture!

Easy Vegan Gingerbread Cake

Flax Egg
2 tbsp ground flax seeds
4 tbsp orange juice

Dry Ingredients
1 3/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp sea salt

Wet Ingredients
1 cup cane sugar
1/2 cup melted refined coconut oil, cooled (make sure it’s refined not virgin)
1/2 cup canned pumpkin puree
1/2 cup molasses
1 tsp vanilla extract
1/2 cup hot water

Vegan Whipped Cream
Gingersnap cookies to make Cookie Sprinkles!

Start by preheating the oven to 350 degrees. Grease a 9x13in pan with coconut oil, line with parchment paper and set it aside.

In a small bowl, combine the flax seeds and orange juice. Stir and set aside to thicken.

Next, add the flour, baking powder, baking soda, cinnamon, ginger, cloves and salt in a mixing bowl and whisk to combine.

In another large mixing bowl, add the sugar and melted coconut oil. You’ll want to measure the coconut oil once it’s melted (don’t scoop at room temp and then melt) and make sure it’s at room temp so you don’t melt the sugar.

Cream until light and fluffy (about 1 minute) then add the pumpkin, molasses, vanilla and flax egg. Don’t add the water yet, that comes later.

Beat for 1-2 minutes until very light and fluffy and then add half of the flour mixture and mix just until no more flour is visible.

Next, add half of the hot water, mix just until absorbed, and then add the remaining flour.

Finish with the remaining water (this “half and half” technique makes the best texture in the cake) and then transfer the batter to the pan.

Smooth out the top and bake for 25-30 mins. It’s almost exactly 30 minutes in my oven.

Let the cake cool in the pan on a wire cooling rack so air can circulate around the bottom (also so important for creating a nice texture in the cake) and then slice and serve.

Top with vegan whipped cream and crumble some store-bought gingersnap cookies on top to create cookie sprinkles! A little sprinkle of powdered sugar looks nice too. I hope you enjoy!

More Vegan Cake Recipes
✰ Vegan Pumpkin Bread:
✰ Vegan Triple Chocolate Cake:
✰ Vegan Earl Grey Cake:
✰ Vegan Brownies:

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DISCLAIMER: this video is not sponsored.

I hope you enjoy these easy vegan holiday gingerbread cake recipe! Thanks for watching! 😊





  1. I was just looking for a gingerbread cake recipe! And none of them quite struck my fancy. Of course yours will be perfect, I’m super excited to make this today💖 And yesterday I made a big plate of your crackers/cream cheese/apricot snacks…but just for myself, not for a party. Haha Thanks for making things feel more festive!