This easy gingerbread snack cake comes together in just one bowl and is perfect for last minute get-togethers over the holiday period. With a moist, dense texture filled with warming spices and a sweet and creamy vegan cream cheese frosting, this cake is sure to be a hit to whoever you serve it to. Plus it’s completely dairy free and vegan!
What exactly is a snack cake I hear you ask? Well it’s a basic cake. A cake you wouldn’t make for a celebration or a party, but one you’d make when you really just want to eat when that cake craving hits. It’s simple, low fuss (yes we’re talking one bowl), usually a single layer and should be able to easily eat with one hand while doing another activity.
More often than not they are served without icing, instead just a simple dusting of icing sugar. And while you could definitely do that with this cake, I find that cake is not really cake without icing so I like to go a bit extra with a vegan cream cheese frosting, but really you make the rules on this one – do what you like / have time for.
This cake is super simple, makes a reasonable sized cake so that you can feed a couple of guests but aren’t going to fill your fridge with leftovers that will take a week to get through, and it’s also vegan and dairy free.
It’s a soft and slightly dense cake as we’re using dark brown sugar, golden syrup and oil which are all going to contribute to a super moist cake, but it’s this texture that works so well in this format, especially when brought together through the rich flavours of gingerbread.
Key Ingredients
You’ll need a few pantry staple ingredients to make this vegan gingerbread cake.
- Dark brown sugar – essential for that rich gingerbread texture and flavour. You can use light brown sugar if that’s all you have but get the dark for the best results.
- Golden syrup – another essential ingredient to ensure the flavour of this cake. This is a common ingredient in Australia and the UK, but in the US if you can’t find it, you can replace it with molasses.
- Canola oil – keeps this cake super soft and yes, moist.
- Vanilla – enhances the flavour of the cake.
- Plain flour – Also known as all purpose flour in the US. I’ve not tested a gluten-free alternative.
- Gingerbread spices – we’re using a combination of ground ginger, cinnamon, nutmeg and cloves for the best flavour.
- Baking powder – to give the cake rise and keep it from being too dense.
- Dairy free milk – I usually use either oat milk or almond milk, but use your favourite.
Step-By-Step Instructions
As I’ve mentioned, this cake is super easy to make. You’ll need a square 9×9 inch (23×23 cm) cake pan that’s been lined with baking paper and oil spray. A large mixing bowl and a whisk.
Start by preheating your oven to 180°C and in a small bowl or mug, heat up your dairy free milk in the microwave until just warm. This warmth is going to help loosen the golden syrup when we mix it together.
To your mixing bowl, add in the dark brown sugar, golden syrup, oil and vanilla and the warmed milk. Use your whisk to mix everything together until combined.
Sift in your dry ingredients directly into the bowl with the wet and whisk together gently until just combined or use a spatula to mix through. The batter will be quite thin. Pour this into your prepared cake pan and place in the oven for 25 minutes or until a skewer when inserted comes out clean.
Remove the cake from the pan and let cool completely on a wire rack before icing. Make your vegan cream cheese frosting if using and generously slather over the top of the cake with a knife before finishing with a light dusting of extra ground cinnamon. Slice into squares and enjoy!
More Gingerbread Recipes To Try!
Vegan Gingerbread Cupcakes
Gluten Free Gingerbread Pancakes
Gingerbread House
Vegan Gingerbread Men
Vegan Gingerbread Loaf with Orange Glaze
Easy Gingerbread Snack Cake
Ingredients
- ½ cup dark brown sugar
- ¼ cup golden syrup
- ½ cup canola oil
- 1 teaspoon vanilla
- 1 ¾ cups plain flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoons baking powder
- 1 cup almond milk
- ½ batch of
vegan cream cheese frosting
Instructions
- Preheat the oven to 180°C and grease and line a square 9×9 inch (23×23 cm) cake pan.
- In a small bowl or mug, heat up the dairy free milk in the microwave until just warm.
- In a large mixing bowl, add the dark brown sugar, golden syrup, oil and vanilla and the warmed milk and whisk to mix everything together until combined.
- Sift in your dry ingredients directly into the bowl with the wet and whisk together gently until just combined or use a spatula to mix through. The batter will be quite thin. Pour this into your prepared cake pan and place in the oven for 25 minutes or until a skewer when inserted comes out clean.
- Remove the cake from the pan and let cool completely on a wire rack before icing. Make your vegan cream cheese frosting if using and generously slather over the top of the cake with a knife before finishing with a light dusting of extra ground cinnamon. Slice into squares and enjoy!
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Made this recipe? Leave a review!