Vegan gingerbread cake

by Michaela Žáková
Vegan gingerbread cake

Are you as thrilled that Christmas is coming as me? Now, I still haven’t made myself to bake traditional gingerbread cookies, but there’s still enough time for that since they would not last till Christmas for sure. Today, I prepared this vegan gingerbread cake recipe for you. It is soft and fluffy, a great treat to take with your coffee or tea 🙂 Video recipe is also available on veggymalta facebook page (add link).


1/4 cup coconut oil (melted)

1/4 cup brown sugar

2 cups flour ( I used 1 cup plain and 1 cup wholemeal)

1 cup Scotti oat milk (or other)

2 tsp baking powder

2 tbsp cocoa

1 heaping tsp mixed spice

2-3 tbsp rum

1/4 cup walnuts

Apricot jam ( works with other too)

Shredded coconut


  • Beat melted coconut oil with sugar using electric mixer. Add milk and mix.
  • To this mix add flour, baking powder, mixed spice, and cocoa. Combine and pour rum in, mixing carefully. The batter should be a bit runny so you may have to add some more milk or water.
  • Chop your walnuts and fold them into the batter.
  • Transfer into a small square baking tray, greased and tossed with flour.
  • Bake at 180°C about 45 minutes or till the toothpick comes out clean. Let cool.
  • Spread jam on the top of the cake and top with shredded coconut*.

*note: You may try it with (vegan) dark chocolate too 🙂 Just melt 50g of dark chocolate with a tsp of coconut oil or a tbsp of oat milk and spread onto the jam layer.

Nutritional information (1/9):

933kJ/ 223kcal 30g Carbs – 3g Fiber, 10g Fat, 4g Protein

Try this christmas recipe out and tag me on instagram.

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