This easy and healthy gingerbread cake with cashew “cream cheese” frosting makes the perfect holiday dessert for the family this time of the year. It is vegan, paleo, gluten-free and low sugar.
As a child, I have always loved gingerbread cookies. I kicked off the Christmas baking with my chewy and soft gingerbread cookies, and now I can’t help it but keep the holiday spirit going with this amazing vegan gingerbread cake.
With a soft spongy texture, yummy frosting, and the flavor of gingerbread cookies, this gingerbread cake is the best of both worlds. Here is an amazing gingerbread cake recipe that is Vegan, Paleo, Gluten-free and Low Sugar.
How to Make this Vegan Gingerbread Cake Recipe
First, in order to replace eggs, we are going to make some vegan-friendly “flax eggs”. You will need ground flax seeds and filtered water.
For the equivalent of two eggs, stir two tablespoons of ground flax seeds in four tablespoons of water. Allow the mixture to bloom while you prepare the other ingredients. In about five minutes the mixture will become thick and gelatinous, a bit like a regular egg.
Flax “eggs” will act as a binder to keep the cake together and will provide extra moisture, which we don’t want to miss when omitting eggs and butter.
Then combine all the wet and dry ingredients in two separate mixing bowls. You can either use a whisk or an electric hand mixer to beat the wet ingredients together. Gently stir the dry ingredients into the wet ones using a spatula. Do not overmix the batter as it will result in dense cake texture.
Before pouring the batter into the 8×8 cake tin, make sure to line it with parchment paper, and grease it with non-sticking spray. Pop the batter in the oven for 25 – 30 minutes. and just wait. Your house will smell like Christmas with the gingerbread scent wafting in the air.
While the gingerbread cake cools, whip up the Cashew “cream cheese” frosting.
Make the Cashew Cream Cheese Frosting
Dairy-Free Cashew Cream Frosting
Regardless of how awesome cream cheese frosting tastes, it is loaded with fats and sugar. However, this vegan, dairy-free and low sugar “cream cheese” frosting is not only so much healthier but also does not sacrifice the taste at all. With good fats and rich taste, soaked cashew nuts give a creamy cheese like taste, making it a great cream cheese alternative.
It is super easy to make. All you need are:
- Raw Cashews (soaked)
- Apple Cider Vinegar
- Maple Syrup
- Vanilla Extract
- Coconut milk
Blend all the ingredients together in a high-speed blender and pour it out into a bowl or container. The texture should be thick and creamy. Leave it in the fridge for at least an hour for it to thicken up.
I suggest waiting a couple hours for the cake to cool down completely before you add vegan cream cheese frosting, because the frosting melts easily.
Garnishing the Gingerbread Cake
Simply layer the vegan cashew cream cheese between the two tiers of the cake and on top. If you like to cover the whole cake with cream cheese, you can, or else just leave it. There are a number of garnishes you can choose from.
My favorite (photos here) are toasted pecans and cinnamon. Simple and Classic!
Or you can get fancy and add berries and mint leaves to make to make your cake look Christmas-y. You can also use crushed gingerbread cookies and nuts to crumble coat the cake if you have covered it with frosting. For a simple and effortless garnishing, just add chopped nuts and sprinkle some cinnamon powder.
You are going to love this moist and sticky gingerbread cake with cashew cream frosting. It is the perfect dessert for a healthy Christmas. This gingerbread cake is vegan, paleo, gluten-free, low sugar and so easy to whip up for the holiday season.
More Holiday Recipes You are going to Love:
- 2 flax "egg" (2 tbsp ground flax seeds, 4 tbsp filtered water)
- 1/4 cup black strap molasses
- 1 tbsp apple cider vinegar
- 1/4 cup smooth almond butter
- 1 1/2 cup almond flour (packed)
- 1/2 cup tapioca flour
- 1/3 cup coconut sugar*
- 1 1/2 tsp baking soda
- 1 cup dairy free milk
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp clove
- 1/4 tsp salt
Cashew Cream Frosting
- 1 1/2 cup raw cashews
- 1/4 cup maple syrup
- 1 tbsp apple cider vinegar
- 1/4 cup canned coconut milk (the top part)**
- 1 tsp vanilla extract
- Preheat the oven to 350 F
- Stir ground flax seeds with filtered water and let it sit for at least 5 minutes to gel up.
- Whisk together the wet ingredients: almond butter, blackstrap molasses, dairy-free milk (I used cashew milk), apple cider vinegar, and flax "eggs".
- In a separate bowl, whisk together almond flour, tapioca flour, coconut sugar, spices, baking soda and a pinch of sea salt. Gently stir the dry mixture into the wet ingredients.
- Spread the mixture into an 8 x8 cake pan lined with parchment paper. Bake 25 minutes.
Cashew Cream Frosting - Find the Full Recipe in this Post.
Wait till the cake has completely cooled down (2+ hours or overnight) before frosting. Take the cashew cream frosting out of the fridge and spread onto the cake. Sprinkle with toasted pecans and cinnamon.
- * Use 1/2 cup coconut sugar if you prefer sweeter cake
- ** For best result and thickness, leave canned coconut milk in the fridge overnight. Scoop out and use the top thick part of the coconut milk.
- The nutrition facts below include the cashew cream.
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Amount Per Serving: Calories: 316Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 17mgSodium: 130mgCarbohydrates: 28gFiber: 3gSugar: 17gProtein: 9g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.