Last Updated on December 5, 2025 by Jennifer Bell
This gluten-free vegan gingerbread cake is warmly spiced, moist, and flavorful. This grain-free cake is the perfect addition to a Christmas dessert table, especially if you’re accommodating guests with various dietary requirements. Give this a try if you’re looking for easy recipes for the holidays, like this spiced gingerbread smoothie, which is another delicious option.
Ingredients and Substitutions
Blackstrap molasses gives this cake its deep, robust flavor and rich, dark color. In a pinch you could substitute maple syrup, but it won’t have the same traditional gingerbread flavor in that case.
Ground ginger, cinnamon, nutmeg, and cloves combine to give this cake its warm, Christmassy flavor. Alternatively you can substitute 2 teaspoons of pumpkin pie spice.
One unexpected ingredient in this cake is chickpea flour. It works perfectly to give this cake a soft, moist texture. It’s easy to find online if you have trouble finding it at your local grocery stores.
I prefer to use extra virgin olive oil as the fat in this cake. It actually works surprisingly well in sweet recipes, but you can substitute avocado oil or melted coconut oil if you prefer.
Unsweetened applesauce adds body and moistness to this cake. Either store-bought or homemade is fine as long as it doesn’t contain any added sugar. Alternatively, you can substitute pumpkin purée or mashed bananas.
How to Make This Gluten-Free Vegan Gingerbread Cake
Start by preheating the oven to 350 degrees Fahrenheit, then grab a large mixing bowl. Add the unsweetened applesauce, blackstrap molasses, olive oil, salt, vinegar (or lemon juice), and spices, then mix well.
Next you’ll add the chickpea flour and baking soda, then mix until combined.
Transfer the batter to a medium-sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
Bake for 38 minutes or until a toothpick inserted into the middle of the loaf looks clean upon removal. Then let the cake cool completely before removing from the pan and serving.
Optional Additions
To add an extra layer of texture and flavor to this cake, stir in 1/2 cup of chopped pecans or raisins into the batter.
Gluten-Free Vegan Gingerbread Cake Recipe
Equipment
- Medium sized loaf pan
- Parchment paper
Ingredients
- 2/3 cup unsweetened applesauce
- 1/3 cup extra virgin olive oil
- 1/3 cup blackstrap molasses
- 1 teaspoon white vinegar (or substitute lemon juice)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 2 cups chickpea flour (spooned into the measuring cup—not scooped)
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the unsweetened applesauce, extra virgin olive oil, blackstrap molasses, vinegar, cinnamon, ginger, salt, cloves, and nutmeg to a large mixing bowl, then mix well.
- Add the chickpea flour and baking soda, then mix until combined.
- Transfer the batter to a medium-sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
- Bake for 38 minutes or until a toothpick inserted into the middle of the loaf looks clean upon removal.
- Let cool completely before removing from the pan and serving.
Notes
-
Store in an airtight container in the fridge for up to three days or in the freezer for up to three months. Thaw in the fridge or at room temperature.
Nutrition
More Gluten-Free Christmas Recipes to Try
- This gluten-free, vegan, paleo fruit cake is made with nutritious ingredients but tastes like a total treat.
- These chocolate covered dates are the perfect addition to a holiday sweet table.
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