Vegan Gingerbread Cake with Lemon Whipped Cream

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The name gingerbread is sort of misleading. It takes way more than ginger to give this bread that authentic holly jolly flavor.

Sure I’ve watched my mom bake up a batch of gingerbread cookies in years past, but I was less concerned with the ingredients and more concerned with the cookie architecture for my gingerbread house to-be. I knew she sprinkled multiple spice jars over the bowl of flour and sugar and molasses, but I had no clue how much or which ones.

So I did some cookie research, and I discovered that there is a lot of variation on the matter. Ginger is a must, of course, and cinnamon is always in there too. But including cloves, allspice, and/or nutmeg seems to be debatable. Some recipes even included black pepper!

I can’t speak for your gingerbread flavor memories, but mine are best satisfied with ginger, cinnamon, and cloves.

This gingerbread recipe bakes up to be a perfectly sliceable loaf, or you can trim it down into adorable snack cakes like I did. Light lemon whipped cream adorns the top like freshly fallen snow, and those zesty dollops are the perfect flavor compliment to this Christmasy cake.


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Gingerbread Snack Cakes with Lemon Whipped Frosting

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 1 1x

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  • CAKE
  • 2 cups all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 cup molasses
  • 1/2 cup coconut sugar
  • 1 tsp freshly grated ginger
  • 2 tsps lemon juice
  • 1/2 cup unsweetened applesauce
  • 3/4 cup non-dairy yogurt (I used almond milk yogurt)
  • 1/4 cup non-dairy milk
  • 2 cups Cocowhip or coconut whipped cream
  • 1 tsp lemon juice
  • 1 tsp lemon zest


  1. Preheat the oven to 350F.
  2. Combine the dry ingredients in a large bowl.
  3. In a blender, blend the wet ingredients.
  4. Mix the wet ingredients into the dry ingredients. Stir to combine. The batter will be thick.
  5. Line a loaf pan with parchment paper. Pour the batter into the pan and spread it out evenly.
  6. Bake for 45 minutes at 350F or until a toothpick inserted into the center comes out clean.
  7. For the frosting, gently stir the lemon juice and zest into the rice whip.
  8. Allow the gingerbread to cool completely before frosting. Frost immediately before serving.

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