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This easy gingerbread cake is made in a loaf tin and completely vegan. Topped with a cashew cream cheese frosting, winter fruit, and pistachios, this is the best Christmas cake recipe. Visit naturallysweetkitchen.com for the recipe and other refined sugar free cakes. #naturallysweetkitchen #refinedsugarfree #vegan #vegancake #gingerbread #gingerbreadcake #christmasrecipes

Gingerbread Cake with Vegan Cream Cheese Frosting

This easy gingerbread cake with vegan cream cheese frosting is incredibly moist and fudgy. Top with seasonal fruits and vivid pistachios for a stunning Christmas centrepiece.

Category Cake
Keyword Gingerbread Cake
Prep Time 20 minutes
Cook Time 35 minutes
Cooling 1 hour 30 minutes
Total Time 55 minutes
Serves 8
Author Amanda | Naturally Sweet Kitchen


Gingerbread Cake

  • 60 g spelt flour
  • 65 g unbleached plain flour
  • ½ tsp baking soda
  • 1 ½ tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 75 ml unsulphured molasses
  • 75 ml boiling water
  • 90 ml cold-pressed rapeseed oil
  • 150 g coconut sugar
  • 1 chia egg*
  • ½ tsp pure vanilla extract

Vegan “Cream Cheese” Frosting

  • 125 g raw cashews
  • 1 ½ tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tbsp dairy-free milk
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • Seasonal fruit for decorating
  • Chopped pistachios for decorating


Gingerbread Cake

  1. Preheat the oven to 175°C (350°F) and grease, line, and flour an 8 x 4 inch loaf tin.
  2. Sift together the flours, baking soda, and spices in a medium bowl and set aside.
  3. In a measuring cup, whisk together the molasses and boiling water until fully combined. Set aside.
  4. Using a hand mixer, beat together the oil, coconut sugar, chia egg, and vanilla in a large bowl until well combined. With the mixer still running on low, slowly pour in the watered down molasses and beat well.
  5. Add half of the dry ingredients to the wet ingredients and beat just until all the flour disappears. Repeat with the remaining dry ingredients, being careful not to overmix.
  6. Pour the batter into the prepared baking tin. Bake the cake for 35-40 minutes, or until a toothpick inserted in the centre comes out clean. Place the cake in the tin on a wire rack to cool completely before turning out, about 90 minutes.

Vegan “Cream Cheese” Frosting

  1. Place the cashews in a heatproof bowl and cover completely with boiling water. Allow to soak for at least 1 hour.
  2. Once the cashews have soaked, drain away the water and add them to a high-powered blender along with the vinegar, maple syrup, milk, vanilla, and salt.
  3. Blend the ingredients until completely smooth. You may have to stop and scrape down the sides of the jug and stir a few times depending on the strength of your blender.
  4. Decant the frosting into a bowl, cover, and refrigerate for at least 30 minutes.
  5. When you’re ready to decorate, whip the frosting on high speed until it softens and becomes light and fluffy, about 5 minutes.


  1. Once the cake is completely cool, tip it out onto a serving plate so the bottom becomes the top.
  2. Spoon the frosting onto the top of the cake and smooth it out using an offset spatula.
  3. Top the cake with halved figs, redcurrants, and chopped pistachios, or your preferred seasonal fruit and choice of nuts.


  • *To make a chia egg, mix together 1 tablespoon of chia seeds and 2 ½ tablespoons of water in a small bowl. Allow the mixture to sit for 5-8 minutes, or until it becomes thick and gelatinous. Use as directed in the recipe.
  • This cake will keep covered in the refrigerator, without the fruit and frosting, for up to 1 week. Once the frosting and fruit have been added, it should be consumed immediately.