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gingerbread cake on a cake stand

One Bowl Vegan Gingerbread Cake with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 16 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This deliciously spiced and soft one bowl vegan gingerbread cake is layered with an easy silky dairy free cream cheese frosting and topped with vegan gingerbread cookies! The perfect Christmas cake for your holiday celebrations that’s unbelievably dairy free and no eggs!


Ingredients

Scale
  • 1 cup (280 g) molasses
  • 1 cup (240 g) dairy free yogurt, room temperature
  • 1 cup (200 g) light brown sugar
  • 3/4 cup (168 g) avocado oil or neutral oil
  • 1 tsp vanilla extract
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon 
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 (500 g) cups all-purpose flour, sifted (swap in gluten-free 1:1 baking flour for GF)
  • 1 cup (240 mL) vegan buttermilk, room temperature
  • 1 batch vegan cream cheese frosting
  • Vegan gingerbread cookies, for decoration

Instructions

  1. Prep: Preheat the oven to 350F and prepare three 8″ cake pans with parchment paper and oil. Make sure that the oven is fully preheated before you place your cakes into the oven. Prep the vegan buttermilk if you haven’t already done so.
  2. Make the batter: In a large bowl, whisk together the  molasses, dairy free yogurt, light brown sugar, oil, and vanilla extract. Then add in the ginger, cinnamon, cloves, nutmeg, baking powder,  baking soda, and sea salt. Whisk until combined. Then pour in the flour and vegan buttermilk, and whisk just until the flour is incorporated into the wet ingredients. 
  3. Bake: Divide the batter into the cake pans evenly and lightly tap the cake pans onto the counter top to release any air bubbles. Place the cake pans into the preheated oven, and bake the cakes for 35-37 minutes, or until the toothpick comes out clean. The cakes are soft to touch, so don’t worry!
  4. Cool: Remove the cakes from the oven and allow them to cool in the pan for 10 minutes before removing and transferring to a cooling rack to fully cool before making the frosting.
  5. Make the cream cheese frosting: Follow the instructions for making the vegan cream cheese frosting. 
  6. Frost the cake: Once the  frosting is ready, frost the cake on a cake stand. I personally place the cake back into the fridge after icing to fully set and cool before decorating. Chill the cake for 10 minutes.
  7. Finish decorating and enjoy: Then finish with the decorations. Slice and enjoy! Store any leftovers in an airtight container in the fridge for up to 4 days. 

Notes

Gluten free: I recommend King Arthur Measure for Measure gluten free flour for both the cake and the cookies if desired.

Gingerbread cookies: You can make a small batch of the gingerbread cookies by dividing the recipe into 1/4 of what it is, or you can make even more gingerbread cookies to go along with your cake!