Vegan Gingerbread Cake with Spiced Buttercream Recipe

If you’re craving something warmly spiced, totally cozy, and wonderfully festive, you’re going to adore this Vegan Gingerbread Cake with Spiced Buttercream Recipe. I absolutely love how this cake combines moist, ginger-kissed layers with a luxuriously smooth, spiced buttercream that just melts in your mouth. Whether it’s for a holiday gathering or just a special weekend treat, this recipe never disappoints — and stick with me here, because I’m sharing all the tips and tricks that make it a guaranteed success in your kitchen.

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Ingredients You’ll Need

The ingredients for this Vegan Gingerbread Cake with Spiced Buttercream Recipe come together beautifully to give you layers of warmth and richness without being heavy or over-sweet. I always recommend getting good-quality spices to make the flavors pop — fresh ground if possible!

• Dairy-free milk: I find soya milk works best here for creaminess and consistency.
• Apple cider vinegar: This magic element curdles the plant milk into a vegan buttermilk, which makes the cake tender.
• Self-raising flour: Using self-raising flour helps give the cake rise without extra fuss.
• Caster sugar: Fine sugar dissolves quickly, keeping the texture smooth.
• Ground ginger: The star of the cake’s flavor — I use a generous two tablespoons for that true gingerbread punch.
• Ground cinnamon, nutmeg, mixed spice: These warming spices round out the flavor profile perfectly.
• Baking powder and bicarbonate of soda: Both work together to give the cake just the right lift.
• Sunflower oil: Keeps the cake moist and tender without overpowering the spices.
• Blackstrap molasses: Adds that deep, rich molasses flavor that makes gingerbread gingerbread.
• Dairy-free butter (for buttercream): I use Flora block butter, which whips up wonderfully light and smooth.
• Icing sugar: For that silky sweetness in the buttercream.
• Biscoff spread/cookie butter: Melted into the frosting for a lovely caramelized undertone and optional filling.
• Ginger biscuits: Crumbled inside the layers and on top — adds a delightful crunch.
• Cocoa powder: Used to tint part of the buttercream for piping gingerbread men decorations.

Variations

This Vegan Gingerbread Cake with Spiced Buttercream Recipe is my go-to, but I always encourage you to experiment! I’ve tweaked it over time depending on what I have on hand or the season.

• Flavor Boost: Once, I swapped the mixed spice for a pinch of cloves and star anise for a deeper, more intense spice flavor — it was a huge hit with friends!
• Nut-Free Version: Use a seed-based spread instead of Biscoff if you need nut-free or allergen-friendly options.
• Chocolate Twist: Adding a handful of vegan dark chocolate chips into the batter creates little pockets of indulgence throughout the cake.
• Seasonal Flair: Freshly grated orange zest in the frosting adds a citrus brightness, perfect for winter celebrations.

How to Make Vegan Gingerbread Cake with Spiced Buttercream Recipe

Step 1: Prep Your Vegan ‘Buttermilk’ and Dry Ingredients

Start by mixing your dairy-free milk with apple cider vinegar and letting it sit for about 10 minutes. This will curdle into a lovely vegan ‘buttermilk’ that tenderizes the batter beautifully. While it’s resting, sift together your flour, sugar, and those warm spices — the scent alone gets me every time! Adding baking powder and bicarbonate of soda here ensures a light, fluffy rise.

Step 2: Combine Wet Ingredients and Bring Your Batter Together

Gently whisk the oil and blackstrap molasses into your ‘buttermilk.’ I especially love the molasses because it gives that classic deep gingerbread flavor and a subtle hint of richness. Then pour the wet mixture into your dry ingredients and mix until just combined — you want to avoid overmixing to keep the cake tender and airy.

Step 3: Bake the Cake Layers

Pour the batter evenly into three lined 8-inch cake tins. If you don’t have three tins, no worries — you can bake them one by one, just remember to cover your spare batter with a damp towel to keep it fresh. Give the tins a gentle tap on the counter to pop any air bubbles. Bake at 180°C fan for about 25-30 minutes until the cakes spring back to the touch and a skewer comes out clean. Once baked, let the cakes cool slightly before transferring to a rack to cool completely.

Step 4: Whip Up the Spiced Vegan Buttercream

While the cakes cool, it’s time to make the buttercream. Whip the dairy-free butter until it’s light and creamy — I use a stand mixer with a balloon whisk, but a hand mixer will do just fine too. Sift in the icing sugar and spices, then whip on high speed for 5 minutes to get that airy texture. If the frosting feels too thick, add a splash of dairy-free milk; if too soft, add more icing sugar. The goal is a smooth, spreadable, and fluffy frosting that holds peaks.

Step 5: Create Your Two-Tone Spiced Frostings

Set aside a small amount of white buttercream for piping details. Then gently mix cocoa powder into a quarter of the buttercream bowl, stirring in tablespoons until you reach a warm, gingerbread-brown color — perfect for decorating gingerbread men shapes on the cake’s sides.

Step 6: Assemble and Decorate Your Cake

Place your first cake layer on a cake stand or plate and spread an even layer of white buttercream on top. Here’s a tip: create a little well in the center and fill it with Biscoff spread mixed with crushed gingerbread biscuits for a delicious surprise. Repeat layering for the second and third cakes, pressing gently so they stick. Apply a thin crumb coat around the entire cake, then chill it in the fridge for 15-20 minutes to set. Finally, add a thick second coat of frosting and smooth the sides with a cake scraper.

For the finishing touches, pipe swirls of white buttercream around the top edge using a star tip and decorate the sides with your cocoa-spiced gingerbread men icing. Sprinkle crumbled gingerbread biscuits on top for that extra crunch and festive charm. Slice and get ready to enjoy — you’re about to have everyone asking for seconds!

How to Serve Vegan Gingerbread Cake with Spiced Buttercream Recipe

Garnishes

I love topping this cake with extra crumbled gingerbread biscuits and a few cinnamon sticks for a rustic, festive look. Sometimes I add a sprinkle of edible gold dust or cranberries for a pop of holiday color — it really elevates the presentation and makes it feel extra special.

Side Dishes

This cake pairs beautifully with a warm cup of chai tea or a frothy mug of almond or oat milk latte. If you want to serve a bigger spread, creamy vegan vanilla ice cream or coconut whipped cream on the side makes a dreamy complement.

Creative Ways to Present

For a party, I like slicing the cake into mini squares and placing them in pretty cupcake liners with little gingerbread men standing like festive sentinels on each piece. Layering it into a trifle dish with vegan whipped cream is another fun twist that guests adore.

Make Ahead and Storage

Storing Leftovers

I always keep this cake in a sealed container in the fridge to stay fresh. It tastes best within three days, and you’ll want to let it sit at room temperature for about 15 minutes before serving to soften the buttercream for that melt-in-mouth feel.

Freezing

If you have leftovers or want to make it ahead, this cake freezes well without the decorative icing. I wrap un-iced, cooled layers tightly in plastic wrap and foil, then freeze for up to a month. When ready to use, thaw overnight in the fridge before frosting and decorating.

Reheating

I don’t recommend reheating the cake itself since it’s best enjoyed at room temperature, but you can warm a slice gently in the microwave for 10-15 seconds if you prefer it warm — just be careful not to melt the frosting.

FAQs

Final Thoughts

This Vegan Gingerbread Cake with Spiced Buttercream Recipe holds a special place in my heart — it’s the cake I reach for when I want to share warmth and joy with friends and family. It’s the perfect mix of tradition and compassion, and once you make it, I promise you’ll want to make it again and again. Give it a go; you won’t regret filling your kitchen with those incredible spicy aromas, or biting into that tender, buttery layered cake. Happy baking, friend!

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