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Fluffy vegan gingerbread loaf cake sliced on a white platter, drizzled with vanilla cream sauce and sprinkled with chopped candied ginger, with holiday lights and fir branches in the background.

The Ultimate Guide to Vegan Christmas Recipes (Featuring Fluffy Gingerbread Cake!)

This delightful vegan gingerbread cake is perfect for Christmas, offering a fluffy texture and a rich, spicy flavor. Served with a homemade vanilla cream sauce, it's a festive treat for any holiday gathering.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 2 hours
Servings: 8 slices
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Cake
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
Gingerbread Spice
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Heaping 1/4 teaspoon allspice
  • Heaping 1/4 teaspoon ground cloves
  • 6 tablespoons aquafaba (90 mL, the liquid from a can of chickpeas)
  • 1/2 cup oat milk (120 mL, or other unsweetened plant-based milk)
  • 7 tablespoons sunflower oil (105 mL, or any neutral-flavored oil)
  • 2/3 cup organic brown sugar (125g packed)
  • 1 teaspoon pure vanilla extract
  • 1/3 cup + 1 tablespoon unsulphured molasses (95 mL, not blackstrap molasses)
  • 1/3 cup strongly brewed hot coffee (80 ml)
For serving
  • Vanilla Cream Sauce (recipe below)
  • Pomegranate seeds (optional)
Vanilla Cream Sauce
  • 1/2 cup organic powdered sugar (60g)
  • 4 tablespoons vegan butter (56g)
  • 1/2 cup coconut cream (110g)
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch sea salt

Equipment

  • 9x5-inch loaf pan
  • Parchment paper
  • Large bowl
  • Whisk
  • Small bowl
  • Handheld electric mixer or stand mixer
  • Rubber spatula
  • Wire rack
  • Small or medium saucepan

Method
 

Gingerbread Cake Directions
  1. Preheat the oven to 350°F/176°C, arrange a rack, and line a 9x5-inch loaf pan with parchment paper, allowing excess to form a sling.
  2. In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, nutmeg, allspice, and cloves until well combined.
  3. Whip the aquafaba in a small bowl with an electric mixer for 45-60 seconds until it becomes uniformly foamy.
  4. Create a well in the center of the dry ingredients and add the whipped aquafaba, oat milk, sunflower oil, brown sugar, and vanilla extract.
  5. Whisk molasses and hot coffee in the cleaned aquafaba bowl, then pour this mixture into the well with the other liquid ingredients.
  6. Using an electric mixer on slow speed, combine the wet and dry ingredients just until the batter comes together, being careful not to overmix.
  7. Pour the cake batter into the prepared loaf pan, smooth the surface, and bake for 50-55 minutes until firm and a toothpick comes out with moist crumbs.
  8. Cool the cake in the pan for 10-15 minutes, then use the parchment handles to remove it and cool completely on a wire rack for at least 20 minutes before slicing.
  9. To serve, drizzle with the Vanilla Cream Sauce and scatter with pomegranate seeds, if desired.
Vanilla Cream Sauce Directions
  1. Add powdered sugar, vegan butter, and coconut cream to a small saucepan over medium heat, stirring occasionally until the butter has melted.
  2. Bring the mixture to a boil and maintain it for 3 minutes, stirring frequently; then remove from heat and stir in the vanilla and salt.
  3. Allow the sauce to cool for a few minutes before spooning it over the cake.

Notes

Ensure to use unsulphured molasses, not blackstrap, for the best flavor. Don't overmix the cake batter to keep it fluffy.