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The BEST Vegan Gingerbread Cake

5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 1 6" triple layer cake


  • 1 ½ Cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 2 teaspoon Ginger
  • 1 ½ teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ¼ teaspoon Cloves
  • 1 Cup Granulated Sugar
  • 1 tablespoon Molasses
  • Cup Canola Oil
  • Cup Unsweetened Plant Milk I used So Delicious Coconut Milk
  • 1 tablespoon Lemon Juice or White Vinegar
  • 1 teaspoon Vanilla Extract


  • Preheat oven to 375* F. Prepare 3 6" cake pans, 2 8" cake pans or line a cupcake tin with 12 liners. For the cake pans, either grease and flour them or grease them and place a parchment circle in the bottom of the pan.
  • In a large bowl, combine sugar, oil, plant milk, molasses and vanilla with a whisk.
  • Into the bowl with the wet ingredients, add the spices and salt and whisk well to combine.
  • Fit a fine mesh sifter on top of the bowl containing the wet ingredients. Be sure that the bottom of the sifter doesn't touch the wet ingredients.
  • Into the sifter, add the flour, baking soda and baking powder. Sift into the wet ingredients and whisk to combine.
  • Divide cake batter evenly between the 3 prepared cake and using an offset spatula, spread the batter out evenly. For the cupcakes, fill each tin ⅔ of the way with batter.
  • Bake in a 375* oven for 17-20 minutes or until a toothpick inserted into the center of a cake layer comes out clean.
  • Remove from oven and allow to cool completely before decorating as desired.
Keyword cake, Gingerbread, Layer Cake