With cozy spices and warm molasses, this dreamy dairy free gingerbread cake is a must for the holiday season! Soft, fluffy and perfectly moist, it’s finished with the most incredible spiced buttercream frosting (that’s completely dairy free). Gluten free option included.

Tis the season for all things gingerbread! 

Including this incredible dairy free gingerbread cake. Simple, unfussy and ridiculously good, it’s a holiday classic for a reason.

Featuring a soft, fluffy and wonderfully moist base, it’s finished with swirls of spiced buttercream frosting that really brings it all home.

Garnish with fresh cranberries for a festive pop and you got yourself the perfect Christmastime treat.

Tips & Tricks

1. When measuring out your flour, fluff in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
2. Be sure to measure the applesauce in a dry measuring cup – it won’t level off correctly in a liquid one.
3. Keep in mind that the spicy flavor in the frosting will settle as it sits – so while it might seem a bit too spicy at the beginning, it mellows out and is just perfect after about an hour or so. 
4. Looking for some ideas for garnishing your cake? Try fresh (or sugared) cranberries, rosemary sprigs, chopped pecans / walnuts or even a dusting of ground cinnamon. Festive sprinkles are also always a fun option.

Substitutions

• I think that honey should work just fine in place of the maple syrup, although I haven’t tested this myself.
• If you choose to use coconut oil instead of the avocado oil, be sure that all your ingredients are at room temperature. If they are cold, you run the risk of the batter hardening up. Additionally, melt the oil first and then measure out the correct amount. Once melted, allow to cool for about 5 minutes before using (or you might scramble the eggs).
• You can absolutely use a different dairy free milk in the frosting (although I will say I am partial to the oat milk as it’s a bit thicker and richer than some other options).

How To Store

Fridge: Once frosted, the cake will keep covered with foil or in an airtight container in the refrigerator for about 4 to 5 days. Bring to room temperature before serving, if desired (it’s also delicious cold).

Freezer: The cake base can be frozen in an airtight container for up to 3 months. When ready to enjoy, thaw in the fridge then bring to room temperature and frost.

Additional Dairy Free Holiday Recipes:

• Dairy Free Gingerbread Cookies
• Dairy Free Chocolate Peppermint Cookies
• Dairy Free Chocolate Crinkle Cookies
• Dairy Free Thumbprint Cookies
• Dairy Free Cinnamon Rolls
• Dairy Free Peppermint Ice Cream

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Continue to Content

Dairy Free Gingerbread Cake

Yield: 1 (9x9 inch) cake

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

With cozy spices and warm molasses, this dreamy dairy free gingerbread cake is a must for the holiday season! Soft, fluffy and perfectly moist, it’s finished with the most incredible spiced buttercream frosting (that’s completely dairy free).

Print

Ingredients

For the cake:

• 2 cups all-purpose flour*
• ¾ teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon fine sea salt
• 2 large eggs
• 1 cup unsweetened applesauce
• ½ cup pure maple syrup
• ¼ cup unsulfured molasses (not blackstrap)
• ¼ cup avocado oil (or another neutral oil)
• 1 ½ teaspoons vanilla extract

For the frosting:

• 6 tablespoons dairy free butter, at room temperature
• 1 ½ cups confectioner’s sugar, plus extra as needed
• 1 tablespoon oat milk
• ½ teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• pinch of ground nutmeg
• pinch of ground cloves

Instructions

For the cake:

1. Preheat the oven to 350ºF. Line a 9×9 inch baking dish with parchment paper, cutting big enough pieces so that the paper hangs over the edges of the pan forming a sort of sling. Grease lightly with nonstick spray then set aside. 
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt. 
3. In a medium bowl, whisk together the eggs, applesauce, maple syrup, molasses, oil and vanilla extract until well combined and smooth. 
4. Add the wet ingredients to the bowl with the dry and mix until just combined, then pour / spread the batter evenly in the prepared pan.
5. Bake for about 30 to 35 minutes, or until a cake tester inserted into the middle comes out clean (a few moist crumbs are okay but you don’t want any wet batter).
6. Set the pan on a wire rack. Let cool completely, then use the parchment overhang to lift out of the pan.

For the frosting:

1. Add the dairy free butter to a medium bowl. Using a hand mixer, beat on medium for about 30 to 45 seconds, until creamy (it won’t be a lot of butter to beat - just do your best). Scrape down the sides of the bowl with a spatula.
2. Add the 1 ½ cups confectioners' sugar, oat milk, vanilla, ginger, cinnamon, nutmeg and cloves to the bowl. Beat on low until incorporated, then increase the speed to medium and continue to beat for about 1 minute, until fully combined and creamy.
3. Add additional confectioners’ sugar to thicken the frosting if needed or extra oat milk (slowly!) to thin out as desired.
4. Use a spatula to spread the frosting over the cooled cake. Decorate as desired.

Notes

*To keep this gluten free - use a 1 to 1 gluten free all-purpose flour. I tested the cake several times with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and we thought it came out great that way as well (not sponsored, just what I used). 

Please be sure that your oat milk is also gluten free or use a different dairy free milk of choice in the frosting. 

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 172mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.