Name: Gluten-Free Vegan Ginger Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 ½ cups gluten-free all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; 1 tsp ground ginger; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ½ cup coconut sugar or brown sugar; ½ cup applesauce; ½ cup plant-based milk (almond, coconut, or soy); ½ cup maple syrup or agave nectar; ⅓ cup vegetable oil or melted coconut oil; Pinch of salt

Jump to Recipe·Print Recipe

why make this recipe

This gluten-free vegan ginger cake is warm, simple, and full of spice. It uses easy pantry ingredients. You can make it fast and share with friends. If you like simple vegan treats, see this list of vegan Valentine’s Day recipes for more ideas.

introduction

This cake is soft and spiced with ginger, cinnamon, and nutmeg. It is free from dairy, eggs, and wheat. You bake it in one pan and serve it plain or with a drizzle. The recipe is gentle and works well for many diets.

how to make Gluten-Free Vegan Ginger Cake

Follow these steps and the cake will turn out moist and fragrant.

Ingredients :

1 ½ cups gluten-free all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ½ cup coconut sugar or brown sugar, ½ cup applesauce, ½ cup plant-based milk (almond, coconut, or soy), ½ cup maple syrup or agave nectar, ⅓ cup vegetable oil or melted coconut oil, Pinch of salt

Directions :

Preheat the oven to 350°F (175°C). Grease and line a cake pan.
In a mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
In another bowl, blend the coconut sugar, applesauce, plant-based milk, maple syrup, and vegetable oil until smooth.
Combine the wet ingredients with the dry ingredients and mix until fully incorporated.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool before serving.

how to serve Gluten-Free Vegan Ginger Cake

Serve slices warm or at room temperature. Top with a dusting of powdered sugar or a simple maple glaze. Offer fruit or a scoop of dairy-free ice cream on the side. For a party, serve small slices next to mini desserts like apple crisp mini cheesecakes.

how to store Gluten-Free Vegan Ginger Cake

Let the cake cool completely. Wrap it tightly in plastic wrap or keep in an airtight container. Store at room temperature for 2-3 days. For longer storage, freeze slices in a freezer bag for up to 2 months. Thaw at room temperature before serving.

tips to make Gluten-Free Vegan Ginger Cake

Use a well-mixed gluten-free all-purpose flour for best texture.
Measure flour by spooning into the cup and leveling it.
Do not overmix once you add wet to dry. Mix until just combined.
Check the cake at 30 minutes with a toothpick. Ovens vary.
Let the cake cool in the pan for 10 minutes, then turn out to cool completely.

variation (if any)

Add 1/4 cup chopped crystallized ginger or raisins to the batter for more flavor.
Swap spices: replace half the ground ginger with ground cloves for a different spice note.
Make muffins: bake in a lined muffin tin for 18-22 minutes.

FAQs

Q: Can I make this cake without coconut sugar?
A: Yes. Use brown sugar or extra maple syrup and reduce liquid slightly.

Q: Can I use a different gluten-free flour?
A: Yes. Use a blend with xanthan gum for best results.

Q: How do I make a glaze for this cake?
A: Mix powdered sugar with a little plant milk and maple syrup until smooth. Drizzle over cooled cake.

Q: Can I bake this as cupcakes?
A: Yes. Fill liners two-thirds full and bake 18-22 minutes.

Conclusion

This gluten-free vegan ginger cake is simple, tasty, and kind to many diets. For more ginger cake ideas and a gluten-free option, see Vegan Gingerbread Cake (Gluten-free Option). You can also look at a decorative layered version in this gluten free vegan gingerbread layer cake with sugared cranberries.