Vegan Gingerbread Cake with Spiced Buttercream Recipe

If you’re craving something cozy, warmly spiced, and utterly scrumptious, I have just the treat for you: my Vegan Gingerbread Cake with Spiced Buttercream Recipe. This cake is everything you want on a chilly day — rich ginger and cinnamon-infused layers paired with a lightly spiced, creamy vegan buttercream. I absolutely love how this turns out every single time, and I know once you try it, this cake will become a favorite in your kitchen too.

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Ingredients You’ll Need

These ingredients work together to create a moist, tender gingerbread cake that’s not too sweet, with that perfect warming spice vibe. You’ll find most of these in any good baking section, and I always keep my pantry stocked with ground ginger and molasses for this reason!

• Dairy-free milk: I prefer soya milk here because it curdles nicely with vinegar, mimicking buttermilk for great texture.
• Apple cider vinegar: Essential for that vegan ‘buttermilk’ magic.
• Self-raising flour: Makes the cake light and fluffy without fussing with extra leaveners.
• Caster sugar: Dissolves easily for an even sweetness.
• Ground ginger: The star spice that gives gingerbread its signature punch.
• Ground cinnamon: Adds warmth and depth.
• Ground nutmeg: A subtle hint that rounds out the flavor.
• Mixed spice: A blend that brings complexity to your gingerbread.
• Baking powder & bicarbonate of soda: The dynamic duo for rise and perfect crumb.
• Sunflower oil: Keeps the cake moist without overpowering the flavors.
• Blackstrap molasses: Adds richness and that deep molasses tang associated with classic gingerbread.
• Dairy-free butter: I use Flora block butter for a creamy, plant-based base to the buttercream.
• Icing sugar: For the smoothest, fluffiest frosting.
• Biscoff spread: Adds cookie butter magic inside the frosting and the filling.
• Ginger biscuits: Crumbled into the layers and on top for added texture and crunch.
• Cocoa powder: To color and flavor some of the buttercream for gingerbread men piping.

Variations

I love playing around with this Vegan Gingerbread Cake with Spiced Buttercream Recipe, and you can easily tweak it to suit your taste or occasion. Don’t be afraid to get creative with the spices or fillings!

• Spice it up: I sometimes add ground cloves or cardamom for an extra layer of warmth—super cozy for winter gatherings.
• Fruit twist: Folding in finely chopped crystallized ginger or dried cranberries can add bursts of texture and tartness that complement the spices beautifully.
• Nutty touch: Toasted pecans or walnuts within the layers add a delightful crunch that my family goes crazy for.
• Gluten-free version: I’ve experimented with gluten-free self-raising flour blends, and while the texture is a bit different, it still holds up beautifully.

How to Make Vegan Gingerbread Cake with Spiced Buttercream Recipe

Step 1: Prepare Your Vegan ‘Buttermilk’

Start by whisking your dairy-free milk (I recommend soya milk) together with apple cider vinegar and letting it sit for about 10 minutes. This transforms it into a vegan buttermilk that adds tenderness and a slight tang to your cake. I discovered this trick early on, and it truly elevates the cake’s texture.

Step 2: Combine Dry Ingredients

Sift together your self-raising flour, caster sugar, all the spices (ginger, cinnamon, nutmeg, mixed spice), baking powder, and bicarbonate of soda into a large bowl. This ensures everything’s evenly dispersed and prevents clumps, giving your cake a consistent flavor and rise.

Step 3: Mix Wet Ingredients and Combine

Add the sunflower oil and blackstrap molasses to your vegan buttermilk, then whisk until smooth. Now pour the wet ingredients into the dry and stir just until combined—don’t overmix, or the cake can get tough. You’ll see a rich, spicy batter ready for the tins.

Step 4: Bake the Cakes

Divide the batter evenly between three 8-inch lined cake tins, tapping them gently on your counter to release air bubbles. Bake in a preheated 180°C fan oven for 25–30 minutes. The best way to test doneness? Insert a skewer or knife into the center — if it comes out clean and the cake springs back when touched, it’s ready. You’ll love how these cakes come out moist but sturdy enough to hold the luscious layers.

Step 5: Make the Spiced Vegan Buttercream

While the cakes cool, whip up your buttercream. Start by beating the dairy-free butter until creamy, then sift in icing sugar and your spices—ginger and cinnamon for that warm gingerbread vibe. Whip it on high speed for about 5 minutes until it becomes fluffy and light. I sometimes add a splash of dairy-free milk to get the texture just right. Remember, the frosting should be smooth and airy — if it feels too soft, add more sugar; too firm, a little more butter will help.

Step 6: Color & Separate Buttercream for Decoration

Divide some buttercream into a separate bowl and stir in cocoa powder until it turns a warm gingerbread brown—perfect for piping gingerbread men on the cake’s sides. Transfer into piping bags: one with a small cut for white details, one with a round tip for your brown gingerbread icing.

Step 7: Assemble and Decorate Your Cake

Place your first cake layer on a serving plate, spread white buttercream evenly on top. For a secret hit, I like making a little well in the center of the frosting and filling it with a couple tablespoons of Biscoff spread mixed with crushed ginger biscuits—it adds a delightful surprise texture and flavor. Stack your other layers carefully, then give the whole cake a thin crumb coat. Pop it in the fridge for 15-20 minutes to set, which makes frosting easier and cleaner.

After chilling, apply a generous second coat of buttercream, smooth the edges with a cake scraper, and pipe friendly swirls around the top with your white buttercream. The finishing touch is piping the gingerbread men all around the sides, using your brown buttercream, and adding delicate white details. Finally, sprinkle crumbled gingerbread biscuits on top for that textural pop.

How to Serve Vegan Gingerbread Cake with Spiced Buttercream Recipe

Garnishes

I’m a big fan of simple garnishes that add a bit of charm and texture. I crumble gingerbread biscuits on the top because they add a lovely crunch with every bite. Sometimes I also dust a touch of cinnamon or cocoa powder for extra aroma and that cozy look. If it’s holiday time, a sprinkle of edible glitter or pomegranate arils can bring a festive sparkle.

Side Dishes

This cake pairs beautifully with a steaming mug of spiced chai latte or vegan hot chocolate — the flavors really complement each other. For a lighter pairing, try fresh orange segments or a crisp apple salad; the fruit’s acidity balances the richness of the buttercream perfectly.

Creative Ways to Present

For special occasions, I like stacking mini versions of this cake on a tiered stand, decorating each with tiny gingerbread men and edible silver stars. Another fun idea is to turn it into cupcakes with a swirl of the spiced buttercream topped with a crushed biscuit. It’s a hit at holiday parties and birthday celebrations!

Make Ahead and Storage

Storing Leftovers

I always store my frosted Vegan Gingerbread Cake in an airtight container in the fridge to keep it fresh. It stays delicious for about three days. When I’m ready to eat the leftovers, I take it out roughly 15 minutes beforehand to let it soften slightly — that way, the flavors really shine, and the cake is tender.

Freezing

Freezing works well if you want to make this in advance. I freeze individual unfrosted layers wrapped tightly in cling film, then thaw them in the fridge overnight before assembling. I avoid freezing with frosting already on because buttercream can sometimes separate or change texture when frozen.

Reheating

If you want to warm a slice, pop it in the microwave for about 15 seconds—just enough to take the chill off without melting the frosting. This way, the spices bloom and the buttercream stays creamy without becoming oily.

FAQs

Final Thoughts

This Vegan Gingerbread Cake with Spiced Buttercream Recipe has become my go-to when I want to impress friends or just crave something heartwarming and festive. I love how it combines rich spices, luscious vegan frosting, and playful decorations to make every slice feel special. Trust me, once you try this, you’ll find yourself baking it again and again during the cozy season and beyond. So grab your mixing bowls and get ready for a kitchen filled with warm aromas and happy smiles—you’re going to crush this recipe!

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