• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eight Forest Lane
  • Recipe Index
  • Latest Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Latest Recipes
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cakes

    Easy Gingerbread Snack Cake

    Published: Dec 22, 2022 by Sally · Leave a Comment

    Jump To Recipe

    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!

    vegan gingerbread cake slice with cream cheese frosting.

    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.

    Overhead photo of gingerbread snack cake cut into squares with cream cheese frosting.

    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.
    close up of a slice of vegan gingerbread cake.

    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!

    Vegan gingerbread cake with a fork taking a bite.

    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

    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.
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: Australian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 16 servings
    Author: Sally
    Prevent your screen from going dark

    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

    Nutritional information calculated for cake only, not including cream cheese frosting.

    Nutrition

    Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 76mg | Potassium: 29mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 58mg | Iron: 1mg

    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.

    Have you made this recipe?Leave a comment and a rating below and tag your creations with #eightforestlane on Instagram!
    Not fom Australia? Check out my US Conversion Guide

    More Cake Recipes

    • Vegan Carrot Cake
    • Classic Lamingtons
    • Easy Cinnamon Tea Cake
    • Coffee and Walnut Loaf Cake

    Reader Interactions

    Made this recipe? Leave a review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Sally and welcome to Eight Forest Lane. Here you will find easy and delicious recipes for any special dietary needs. Let me show you how to make cooking fun! 

    More about me →

    Latest Recipes

    • Chocolate Guinness Cupcakes (Vegan)
    • Gluten Free Vanilla Cupcakes
    • Vegan Banana Pancakes (Gluten Free)
    • Top 10 Recipes of 2022

    Trending Recipes

    • Vegan Vanilla Cupcakes
    • Vegan Lemon Poppy Seed Cake
    • Vegan Caramel Slice

    Footer

    Info

    • About Me
    • Privacy Policy
    • Disclaimer

    Explore

    • Resources
    • Recipes
    • Life / Opinion

    Say Hello

    • Contact
    • Facebook
    • Instagram

    We acknowledge all Aboriginal and Torres Strait Islander persons as the first inhabitants of the nation and traditional custodians of the land in which we work and live, and pay our respects to Elders past, present and emerging.

    ↑ back to top

    10% of all money earnt via advertising is donated to charity.

    Copyright © 2022 Eight Forest Lane