This oil free vegan Gingerbread Cake is moist, soft, chewy, sticky and absolutely melt in mouth. It is made with oat flour along with fresh and dried ginger, holiday spices, filled with creamy cashew-based icing and covered lavishly with pecans. It’s a must on your Christmas dessert table.
I have been very fond of ginger flavored desserts in general. However, with molasses in it, I totally love its spongy and sticky texture. The combination of my icing and pecans took this ginger cake recipe to another level altogether.
We were all so delighted with its taste and flavor. This vegan cake is stunning and beautifully presented which is definitely going to impress your guest.
Therefore, it’s a must this holiday season. After innumerous practice and making sure that the flavors blend well, I am here to share this awesome Christmas cake.
Ingredients you will need:
Dry ingredients
Oat flour
Brown sugar
Dried ginger
Cinnamon
Cloves
Baking powder
Baking soda
Salt
Wet ingredients
Oat milk
Banana
Vanilla extract
Soaked chia seeds
Molasses
Apple cider vinegar
Icing
Cashew nuts
Oat milk
Vanilla extract
Fresh ginger
Granulated white sugar
Topping
Pecans
I have used these easily available Ingredients in this recipe which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.
If you plan to buy from these affiliate links then I get a small commission which in turn helps me to bring in more delicious recipes for you all.
Ingredients notes:
- Oat flour – oats in general is very popular, easily available and nutritious too. They bind well, and makes the cake soft and fluffy just like any flour. It is high in fiber and a low GI ingredient.
- Ginger powder – it is a must because after all it’s the star of this recipe.
- Cloves – I have used tiny amount of this spice but it plays a vital role in flavoring this cake. Therefore, it’s a must in this recipe and make sure to include it. However, if you have whole cloves then you may just crush with mortar and pestle also.
- Brown sugar – I used this in the sponge cake so as to get the right color of it. Moreover, the combination of brown sugar and molasses brings out the traditional taste of a gingerbread cake.
- Oat milk – I use this milk specifically due to its creamy texture and a smooth sweet taste which enhances the taste of this dessert.
- Molasses – it is a dark byproduct of sugar which is extracted in the process. It is a must in this recipe. This is used mostly for holiday dessert recipes and provides a typical sticky and chewy texture to any sweets.
- Banana – I used this so as to substitute eggs and also as a sweetener so as to reduce the inclusion of added sugar.
- Chia seeds – I blended soaked chia seeds with all the other wet ingredients to substitute eggs. Moreover, its gluten free and works better here as compared to flaxmeal.
- Cashew nuts – I used this as the base of the icing since I wanted a nice sweet creamy yet thick icing for it. This also balances the strong flavor of molasses in the cake.
- Pecans – this totally adds to its beauty, presentations and makes this recipe decadent. The crunchy nuts give a lavish and uber taste to it. It is nutritious, protein rich and is a low GI ingredient too.
How to make Gingerbread Cake
Firstly, I combined all the dry ingredients in a mixing bowl and mixed it with a spoon.
Secondly, I blended all the wet ingredients in a blender and blended it smooth.
Next, I folded in wet ingredients into dry ingredients and whipped it into a soft runny batter.
Thereafter, I poured the batter equally at the center of the prepared cakes pan and placed them in the middle rack of the oven to be baked for 30-35 minutes or until the tester comes out clean.
In the meanwhile, I blended the icing ingredients in the blender until it was smooth and creamy. Then, I refrigerated it until I was ready to work on the cake.
As soon as the cake was done, I turned off the oven and took them out. I placed the cake pans on a flat surface for them to cool down completely.
Afterwards, I inverted one of the cakes and covered its tip with a thick layer of the icing with the help of a butter/icing knife.
Then, I inverted the second cake on it and covered the entire cake with the leftover icing.
Lastly, I garnished the entire cake with chopped pecans.
I sliced it and served. We were absolutely ecstatic with its deliciousness.
This easy ginger cake had the perfect texture, moisture and taste. We loved it and finished it the same day.
Therefore, I would insist you to must bake this recipe during holidays. Your guests and family members would appreciate you infinitely and will be very impressed.
Expert tips:
- When soaking cashew nuts in warm water, you may soak just before starting the recipe. We only want the nuts to soften so they blend easily and the icing is creamier in texture.
- Soak chia seeds just before starting the recipe and that should form a jelly like texture.
- I used unsulphured organic molasses for this recipe.
- You may bake this cake at varied timing depending on your requirement. If you want to enjoy it as soft pound cake, bake it for 30 minutes and then test it. The cake should not be liquid at this stage. If the tester comes out sticky or crumbly you make take it out. If you like crispier edges for sponge cake then bake it for 40 minutes and let cool completely. For a two layer cake follow the steps as mentioned below.
This cake tastes best when served the same day. However, you may refrigerate the leftovers for about 2 weeks in an air tight container.
I made it oil free and with oat flour which is healthier than regular flour. However, I have added quite a bit of brown sugar and processed sugar for its presentation and layering. Therefore, this treat should be enjoyed moderately or on your cheat days if you are following any diet plan.
You may bake the sponge cakes a day ahead and refrigerate in the cake pans as is when they cool down completely. You may also blend the icing a day ahead and refrigerate in a glass container. When ready just bring the cakes into the room temperature and follow the decoration steps as mentioned below in the recipe card.
It has the sweet flavor of molasses and a nice subtle taste of ginger along with the blandness of cashews the balance the strong molasses taste. The spices make it aromatic. It definitely tastes like holiday dessert with all the good stuffs in it.
It is basically European dessert in France and Greece. Molasses which was cheaper that sugar in olden days was being started to use in cake when the Europeans brought this concept to America. Over the years after many variations Gingerbread Cake has become a very popular Christmas treat. Moreover, now we have a vegan version too with healthier ingredients.
You may also like:
Cranberry Cake
Christmas Fruit Cake
Pistachio Cake
Pumpkin Cake
Vegan Carrot Cake
Easy Vegan Chocolate Cake
Other Christmas recipes that you may like:
Snowball Cookies
One bowl Tahini Cookies
Almond Butter Cookies
Easy Ginger Cookies
Eggnog Cookies
Did you make it?
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Also, if you desire to explore more of my delicious recipes then please check out my cookbooks.
Gingerbread Cake
Ingredients
Dry ingredients
- 2 cups oat flour
- 1/2 cup + 4 tbsp brown sugar
- 1 tsp ginger powder
- 1/2 tsp cinnamon powder
- 1/4 tsp ground cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet ingredients
- 1 cup oat milk
- 1/2 cup molasses
- 1 large ripe banana
- 1 tbsp chia seeds (soaked in 6 tbsp warm water)
- 1 tsp vanilla extract
- 1/2 tbsp apple cider vinegar
For icing
- 1 1/2 cups raw cashew nuts (soaked in warm water and drained)
- 3/4 cup oat milk
- 1/4 cup granulated white sugar
- 1 inch piece of root ginger
- 1 tsp vanilla extract
Topping
- 3/4 cup chopped pecans
Instructions
- Preheat oven at 350-degree Fahrenheit and prepare two 8-inch round cake pans by greasing them. In a mixing bowl combine all the dry ingredients and mix well.
- In a blender combine all the wet ingredients (including soaked chia seeds) and blend it smooth.
- Now, fold in wet ingredients into the dry ingredients and make a soft pouring consistency batter.
- Pour the batter equally at the center of the two cake pans and place them in the middle rack of the oven. Bake it for 30-35minutes or until the tester comes out clean or little crumbly. (Do not exceed 35 minutes or else the cake will start to become crisp while cooling). Once done take them out and place them on a flat surface and let them cool down completely.
- In the meanwhile, combine all the icing ingredients in the blender and blend it until smooth and creamy. Take it out in a bowl and refrigerate until ready to use.
- Now, invert one of the cakes on a flat surface and generously layer it with the icing. Spread it evenly especially.
- Now, invert the second cake on the first layer and then cover the entire cake generously with the leftover icing.
- Lastly, cover the entire cake with chopped pecans, slice and enjoy.
Notes
- Make sure to bring all the ingredients to room temperature.
- Make sure to cover all the cashew nuts with enough warm water so that they are soaked well and becomes soft.
- You may blend the icing a day ahead and refrigerate until ready to use.
- You may bake the cakes a day ahead as well and refrigerate in the cake pans with a light lid. When ready to icing just bring the cakes to room temperature by placing them on the kitchen counter. However, the cakes should be completely cooled and at room temperature before refrigerating.
- This cake can be enjoyed as a pound cake. Make sure to test it at 30 minutes. If the tester comes out sticky and or crumbly take out the cake and let it cool. If you like crisper edges of the pound cake then bake it for 40 minutes. As soon as the tester comes out clean, take the cake out and let it cool completely at room temperature. As the cake cools down its edges become crispier and center soft.
- This taste better when served the same day but you may refrigerate the leftovers in an air tight container for about 2 weeks.
Nutrition
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