Introduction

This fluffy vegan gingerbread cake is a perfect cozy treat for the colder months. Infused with warm spices and topped with a luscious vanilla cream sauce, it’s both comforting and delightfully flavorful. Great for holiday gatherings or a sweet everyday indulgence.

A sliced rectangular brown cake is on a wooden board, topped with a smooth layer of shiny chocolate glaze that drips slightly down the sides. Bright red pomegranate seeds cover the whole top surface, with some seeds scattered around the base of the cake on the board. The cake's inside shows a moist, soft texture with a warm brown color. A knife with a dark handle lies next to the cake on the right side. The background is softly blurred with warm glowing round lights and a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240g) all-purpose flour, spooned and leveled or weighed
1 teaspoon baking soda

1/4 teaspoon fine sea salt
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 (90 mL) aquafaba (liquid from a can of chickpeas)

1/2 cup (120 mL) oat milk or other unsweetened plant-based milk
7 tablespoons (105 mL) sunflower oil or any neutral-flavored oil
2/3 cup packed (125g) organic brown sugar

1 teaspoon pure vanilla extract
1/3 cup + 1 tablespoon (95 mL) unsulphured molasses (not blackstrap)
1/3 cup (80 mL) strongly brewed hot coffee

Vanilla Cream Sauce (see below)
Pomegranate seeds (optional)
Vanilla Cream Sauce Ingredients:

1/2 cup (60g) organic powdered sugar
4 tablespoons (56g) vegan butter
1/2 cup (110g) coconut cream*

1/2 teaspoon pure vanilla extract
1 pinch sea salt

Instructions

Step 1: Preheat the oven to 350°F (176°C). Arrange a rack in the bottom third or middle of the oven. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving excess to form a sling for easy removal.

Step 2: In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves until evenly combined.
Step 3: Pour the aquafaba into a small bowl. Using an electric mixer, whip it on medium speed for 45–60 seconds until uniformly foamy.
Step 4: Make a well in the center of the dry ingredients. Add the whipped aquafaba, oat milk, sunflower oil, brown sugar, and vanilla extract.

Step 5: Clean the aquafaba bowl, then whisk together the molasses and hot coffee. Pour this mixture into the well with the other wet ingredients.
Step 6: Using an electric mixer on low speed, slowly combine the wet and dry ingredients just until the batter comes together. Scrape down the sides and avoid overmixing; some lumps are fine.
Step 7: Pour the batter into the prepared loaf pan and smooth the surface with a spatula.

Step 8: Bake for 50–55 minutes until the cake is firm, springs back when touched, and a toothpick inserted near the sides comes out with moist crumbs.
Step 9: Transfer the pan to a wire rack and cool for 10–15 minutes. Use the parchment sling to lift the cake out, then cool completely on the rack before slicing.
Step 10: To make the Vanilla Cream Sauce, combine powdered sugar, vegan butter, and coconut cream in a saucepan over medium heat. Stir occasionally until the butter melts.

Step 11: Bring to a boil and keep boiling for 3 minutes, stirring frequently. Remove from heat, then stir in vanilla extract and salt.
Step 12: Let the sauce cool slightly before spooning over the cake. Garnish with pomegranate seeds if desired and serve.

Tips & Variations

Use fresh spices for the best flavor and adjust ginger or cinnamon to suit your taste.

Aquafaba is a great egg substitute that helps keep the cake light and fluffy.
Try swapping oat milk for almond or soy milk depending on your preference.
If you don’t have coconut cream, refrigerate a can of full-fat coconut milk and scoop the solid cream off the top.

Adding chopped walnuts or crystallized ginger to the batter can add texture and interest.

Storage

Store the gingerbread cake in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. The vanilla cream sauce is best kept in the fridge and gently warmed before serving. For longer storage, freeze the cake (without the sauce) wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

A rectangular chocolate cake with a smooth, shiny chocolate glaze covers the entire top and sides, sitting on a light wooden cutting board. The top of the cake is fully covered with bright red pomegranate seeds that add a vibrant and fresh contrast to the dark chocolate. The cutting board is placed on a white marbled surface, with a wooden-handled knife beside the cake on the right side. In the blurred background, there is a bowl filled with more pomegranate seeds on the left, a white small jug in the center, and a white plate holding a halved pomegranate on the right. Soft warm lights create a cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of aquafaba?

Aquafaba is used as a vegan egg substitute and helps create a light texture. Regular eggs can be substituted with 2 large eggs, but the cake won’t be vegan.

What is the best molasses to use for this recipe?

Use unsulphured molasses for a rich, balanced flavor. Avoid blackstrap molasses as it has a stronger, more bitter taste that can overpower the cake.