Gingerbread Spiced Cake

My first Christmas recipe of the season and this one is definitely a winner!

Spiced with your traditional gingerbread spices: ginger, nutmeg, & cinnamon. Super decadent and pairs perfectly with the thick & creamy ginger molasses buttercream and chopped pecans. 

Pair it with your favorite non-dairy ice cream and maybe a drizzle of vegan caramel if you’re feeling a bit naughty…


This recipe is……





& of course oh so delicious! 

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Gingerbread Spiced Cake 

By: Taavi Elizabeth     Makes: 1 large 10-inch cake or 2 small 8-inch 


Adapted from: 



  • 1 3/4 cups all-purpose flour 
  • 1 tsp baking powder 
  • 1 tsp baking soda 
  • 1 tsp ground ginger 
  • 1 tsp cinnamon 
  • 1/2 tsp ground nutmeg 
  • 1/2 tsp salt 
  • 1/3 cup vegan butter (I used Earth Balance) 
  • 1/2 cup organic cane sugar 
  • 1/2 cup organic brown sugar 
  • 2/3 cup water 
  • 2 tbsp vanilla extract 
  • 1 tbsp apple cider vinegar 

Buttercream Frosting 

  • 1 cup vegan butter
  • 3 cups powdered sugar 
  • Almond milk 
  • 1 tsp vanilla extract 
  • 2 tbsp molasses 
  • 1 tsp ground ginger 


  1. Preheat the oven to 350 degrees. Line the bottom of 2 8-inch round cake pans with parchment paper. 
  2. In a large mixing bowl, sift together the flour, baking powder, and baking soda. Add all the spices. 
  3. In a separate mixing bowl or stand mixer, combine the rest of the ingredients until smooth. Pour the wet mixture into the dry. Whisk until smooth…do not overmix!
  4. Pour batter into prepared cake pans and bake for 35-40 min. or until a toothpick inserted comes out clean. Let cake completely cool before frosting. 
  5. While cake is cooling, prepare the frosting. In a medium-sized mixing bowl beat together all ingredients until smooth. 
  6. Frost the cake and coat sides with crushed pecans. Enjoy!

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