With cozy spices and warm molasses, this dreamy dairy-free gingerbread cake is a holiday essential. Soft, fluffy and perfectly moist, it’s topped with a spiced dairy-free buttercream frosting. A gluten-free option is included.

Tis the season for gingerbread — and this dairy-free gingerbread cake delivers. It’s simple to make, unfussy, and full of warm holiday flavor.

The cake has a tender, fluffy crumb with just the right amount of moisture. A spiced buttercream made with dairy-free butter and oat milk crowns the cake, bringing the spices to life.

For a festive finish, garnish with fresh or sugared cranberries, rosemary sprigs, chopped nuts, or a light dusting of cinnamon.

Tips & Tricks

1. Measure flour correctly: fluff the flour in the container, spoon it into a dry measuring cup, and level it off. Do not scoop directly from the bag to avoid packing in too much flour.
2. Measure applesauce in a dry measuring cup for an accurate amount; liquid cups won’t level properly for thicker ingredients.
3. The frosting’s spice intensity settles with time. It may taste strong at first but mellows after an hour, becoming perfectly balanced.
4. Garnish ideas: fresh or sugared cranberries, rosemary sprigs, chopped pecans or walnuts, a light dusting of cinnamon, or festive sprinkles.

Substitutions

• Maple syrup can likely be swapped for honey, though this hasn’t been tested here.
• If using coconut oil instead of avocado oil, melt it first and let it cool slightly. Ensure ingredients are at room temperature to avoid the batter firming up.
• Any dairy-free milk works for the frosting, but oat milk gives a richer, slightly thicker texture.

How To Store

Fridge: After frosting, store the cake covered with foil or in an airtight container in the refrigerator for 4–5 days. Bring to room temperature before serving if you prefer, though it’s also enjoyable chilled.

Freezer: The unfrosted cake can be frozen in an airtight container for up to 3 months. Thaw in the fridge, bring to room temperature, then frost before serving.

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 below — I’d love to hear your feedback.

Dairy Free Gingerbread Cake

Yield:
1 (9×9 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 perfect for holiday gatherings. Soft, fluffy and moist, it’s finished with a spiced dairy-free buttercream.

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)
• 1½ teaspoons vanilla extract

For the frosting:

• 6 tablespoons dairy-free butter, at room temperature
• 1½ 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 oven to 350ºF. Line a 9×9-inch baking dish with parchment paper, leaving an overhang to lift the cake out easily. Lightly grease the pan.
2. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In a medium bowl, whisk eggs, applesauce, maple syrup, molasses, oil, and vanilla until smooth and combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Spread the batter evenly in the prepared pan.
5. Bake 30–35 minutes, or until a tester inserted in the center comes out clean or with a few moist crumbs but no wet batter.
6. Transfer the pan to a wire rack and let cool completely. Use the parchment overhang to lift the cake from the pan.

For the frosting:

1. Place dairy-free butter in a medium bowl. Beat on medium with a hand mixer about 30–45 seconds until creamy. Scrape down the bowl.
2. Add confectioners’ sugar, oat milk, vanilla, ginger, cinnamon, nutmeg, and cloves. Beat on low until incorporated, then increase speed to medium and beat about 1 minute until smooth and creamy.
3. Adjust texture by adding more confectioners’ sugar to thicken or a little oat milk to thin, adding milk slowly.
4. Spread frosting over the cooled cake with a spatula and decorate as desired.

Notes

*To make this gluten-free, substitute a 1:1 gluten-free all-purpose flour. The recipe was tested with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour with good results. Ensure your oat milk is labeled gluten-free or use another dairy-free milk if needed.

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 is an estimate provided for informational purposes and is not a substitute for professional advice.