Vegan Ginger Cake with Coconut Frosting Recipe
Introduction
This vegan ginger cake is a moist, spiced treat perfect for sharing. Rich with warm ginger and cinnamon flavors, it’s topped with a creamy vegan frosting and shredded coconut for extra texture and sweetness.
Ingredients
- 1/4 cup (85g) dark molasses (or dark treacle, not blackstrap molasses)
- 3/4 cup (190g) dairy-free milk
- 3/4 cup (145g) packed brown sugar (or granulated sugar or coconut sugar)
- 1/2 cup (125g) neutral flavored oil
- 1 tablespoon apple cider vinegar (optional, can substitute white vinegar or lemon juice)
- 1 teaspoon vanilla extract (optional)
- 2 cups (250g) all-purpose plain flour
- 2 1/2 teaspoons baking powder
- 2 1/2 teaspoons ground ginger
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt (optional)
- 1/2 cup (115g) vegan butter (room temperature)
- 2 1/4 cups (225g) powdered sugar/icing sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (toasted if desired)
Instructions
- Step 1: Preheat your oven to 180°C (340°F). Line or grease an 8-inch (20 cm) square baking pan with parchment paper.
- Step 2: Warm the molasses on low heat on the stovetop or in the microwave for about 30 seconds until very runny.
- Step 3: In a large bowl, whisk together the warm molasses, dairy-free milk, brown sugar, oil, apple cider vinegar, and vanilla extract until combined.
- Step 4: Add the flour, baking powder, ground ginger, cinnamon, nutmeg, and salt to the wet ingredients. Whisk gently until just combined; a few small lumps are okay.
- Step 5: Pour the batter into the prepared pan and bake for 32-38 minutes. The cake is done when a toothpick inserted into the center comes out clean or the cake feels firm to the touch. Let it cool in the pan for 20 minutes, then transfer to a wire rack.
- Step 6: To make the frosting, beat the vegan butter with a hand mixer until light and fluffy. Gradually add the powdered sugar and vanilla, beating on low speed for a minute, then on high until fluffy. Adjust sweetness or consistency by adding more sugar or a splash of dairy-free milk.
- Step 7: Once the cake is completely cool, spread the frosting evenly over the top. Sprinkle shredded coconut generously and press it lightly to help it stick.
- Step 8: Slice into squares, serve, and enjoy your delicious vegan ginger cake!
Tips & Variations
- For a deeper flavor, toast the shredded coconut before decorating.
- You can substitute the molasses with dark treacle if available; avoid blackstrap molasses as it is too strong.
- Add a pinch of cloves or allspice for extra spice complexity.
- If you prefer, swap the neutral oil for melted coconut oil for a subtle coconut aroma.
Storage
Store leftover cake in an airtight container at room temperature for 1-2 days, unless in a warm climate. You can refrigerate it for up to 3 days or freeze it for up to 1 month. When reheating, allow the cake to come to room temperature or warm gently in the oven for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure it contains xanthan gum or another binder to maintain texture.
Is the apple cider vinegar necessary?
It helps the cake rise and tenderizes the crumb but is optional. You can replace it with white vinegar or lemon juice, or omit it if needed.
Print
Vegan Ginger Cake with Coconut Frosting Recipe
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Diet: Vegan
Description
This Vegan Ginger Cake is a moist and flavorful dessert perfect for any occasion. Made with warming spices like ginger, cinnamon, and nutmeg, it’s sweetened with dark molasses and brown sugar, and topped with a creamy vegan buttercream frosting finished with shredded coconut. Easy to prepare and baked to perfection, this cake offers a delightful plant-based treat that everyone will enjoy.
Ingredients
Scale
Cake Ingredients
- 1/4 cup (85g) dark molasses (or dark treacle, not blackstrap molasses)
- 3/4 cup (190g) dairy-free milk
- 3/4 cup (145g) packed brown sugar (or granulated sugar or coconut sugar)
- 1/2 cup (125g) neutral flavored oil
- 1 tablespoon apple cider vinegar (optional, can use white vinegar or lemon juice)
- 1 teaspoon vanilla extract (optional)
- 2 cups (250g) all-purpose plain flour
- 2 1/2 teaspoons baking powder
- 2 1/2 teaspoons ground ginger
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt (optional)
Frosting Ingredients
- 1/2 cup (115g) vegan butter, room temperature
- 2 1/4 cups (225g) powdered sugar / icing sugar (or to taste)
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (toasted if desired)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (340°F). Line or grease an 8-inch (20 cm) square baking pan with parchment paper. For a 9-inch or 23 cm square pan, see note 3 in the original recipe.
- Warm Molasses: Warm the molasses on the stovetop over low heat for a few minutes or microwave it for 30 seconds until very runny. This makes it easier to mix with other wet ingredients.
- Mix Wet Ingredients: In a large bowl, combine the warmed molasses, dairy-free milk, brown sugar, neutral oil, apple cider vinegar (if using), and vanilla extract (if using). Whisk together until fully combined.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, ground ginger, cinnamon, nutmeg, and a pinch of salt to the wet mixture. Whisk gently until just combined. It’s okay if there are a few small lumps, but no dry flour should remain.
- Pour and Bake: Pour the batter into the prepared cake tin, spreading it evenly. Bake for 32-38 minutes. The cake is done when a toothpick inserted into the center comes out clean or when the cake feels firm to the touch in the middle.
- Cool the Cake: Let the cake cool in the tin for 20 minutes before transferring it to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the vegan butter with a hand mixer until light and fluffy. Gradually add the powdered sugar and vanilla extract, beating first on low speed for a minute to combine, then on high speed until the frosting is light and fluffy. Adjust consistency by adding more sugar for firmness or a splash of dairy-free milk for softness.
- Frost and Decorate: Once the cake is completely cool, spread the frosting evenly over the surface. Generously sprinkle shredded coconut on top, pressing gently so it sticks.
- Serve and Store: Slice the cake into squares and serve. Store any leftovers in an airtight container at room temperature for 1-2 days (unless in a warm climate), refrigerate for up to 3 days, or freeze for up to 1 month.
Notes
- Use dark molasses or dark treacle for the best flavor; blackstrap molasses is too bitter.
- Room temperature vegan butter makes frosting easier to whip and gives a light texture.
- You can adapt the pan size: a 9-inch (23 cm) square pan works but may affect baking time slightly.
- Toasted coconut adds extra flavor and texture to the topping.
- Ensure the cake is completely cool before frosting to prevent melting.
- For a softer frosting, add a small amount of dairy-free milk gradually.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan ginger cake, vegan dessert, plant-based cake, ginger spice cake, dairy-free cake, vegan frosting, shredded coconut topping
