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This delicious vegan gingerbread cake is moist, smooth, chewy, soft, and flavorful. The recipe is 100% vegetable, gluten-free, sugar-free, and even oil-free!

I hope you are as excited about the holiday season as I am. This gingerbread recipe is my little gift for you because I know it will sweeten your vacation! 🙂

What do I like most about it? Aside from the texture (which is really OUTSTANDING for oil-free cakes), I like the classic ginger flavor, which is ginger, cinnamon, nutmeg, allspice, clove, and molasses. I made my own ginger seasoning mixture and you will find further recipes below!

As you know, I like to make recipes that are not only vegan (milk-free, egg-free), but also allergic friendly. Because of that, almost all of my recipes are also gluten-free and sugar-free.

Many of my recipes are also oil-free and made from whole-plant ingredients. It is often a challenge to make great recipes with so many restrictions and that requires a lot of testing of recipes, but it is worth it!

Apple sauce and molasses add a lot of moisture without making the cake spice be too dense or heavy. Wheat flour and rice flour have the perfect ratio for crumbs and beautiful texture.

I couldn't be happier with the results of this gingerbread, given the fact that it's oil-free, vegan, and gluten-free.

Pastry Material:

  • 1 cup rice flour (I use white)
  • 1 cup gluten-free oat flour if needed (* see note)
  • 4 teaspoons gingerbread spice (* see note)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 teaspoon salt

Wet cake ingredients:

  • 3/4 cup of applesauce
  • 1/2 cup canned coconut milk (* see note)
  • 1/3 cup maple syrup or other liquid sweeteners
  • 1/4 cup dark molasses (* see note)

Frosting (optional):

  • 3/4 cup of almond milk or other vegetable milk
  • 2 tablespoons of cornflour (* see note)
  • 5 1/2 tablespoons sand sweetener (* see note)
  • 3/4 teaspoon vanilla extract
  • 3/4 cup + 1 1/2 tablespoons cashews (soaked)


  1. I highly recommend that you use a kitchen scale for this recipe. You can easily switch between US measurements and metrics below the ingredient list.


  1. Soak cashews in boiling water for about 30 minutes or until very soft, then drain the water.
  2. Meanwhile, preheat the oven to 350 degrees Fahrenheit (about 177 degrees Celsius) and align the 6x9 inch (roughly 15 x 23 cm) baking sheet with baking paper (with overhangs on all sides for easy removal)
  3. Add all the dry ingredients into a large bowl and stir by shaking (see photo step by step above in a blog post).
  4. Now add all the wet ingredients and stir again by mixing until just combined. Don't over mix.
  5. Bake in the oven for 35 minutes or until the toothpicks come out clean (maybe crushed but not wet). Always put a toothpick in the middle of the cake. For baking time, it can take several minutes, it depends on your oven and the size of the pan.
  6. Let the cake cool completely. You can skip the frosting process and just clean the cake with icing sugar (or Erythritol powder).

Frosting (optional)

  1. To make a pudding, just add all the frosting ingredients (except cashews) to the pan. Shake vigorously until there are no clumps. After the mixture is completely smooth, turn on the heat and bring to a boil. Let it boil for 1-2 minutes (the pudding will become thick), then turn off the heat.
  2. Add the softened pudding and cashews to the blender or food processor and stir until high until the cream is completely smooth. If you don't have a high-speed blender, it will take longer. I used THIS food processor to get the job done. It takes around 3-4 minutes.
  3. Pour the cream onto a cool cake and spread it evenly. Then put the pan in the freezer for about 1 1/2 to 2 hours to set or in the refrigerator overnight. I prefer the freezer method because I can eat cake faster. 😀
  4. Store leftovers that are covered in the refrigerator for up to 5 days or frozen for up to 3 months. Enjoy!
This recipe is inspired by elavegan