Jump to Recipe Print RecipeAs I was sifting through my spices, the familiar aroma of ginger, cinnamon, and cloves transported me back to cozy holiday gatherings filled with laughter and cheer. This Moist Vegan Gingerbread Layer Cake is my go-to dessert for making memories, elegantly showcasing the seasonal flavors we all adore. Not only is it gluten-free and plant-based, but it also boasts a luscious cranberry chia jam that adds a delightful tartness beneath creamy cashew frosting. Whether you’re hosting a festive gathering or simply indulging in a sweet treat on a quiet evening, this cake is designed to please everyone at the table. Ready to bake your way into the holiday spirit? Let’s turn your kitchen into a joyful hub of warmth and flavor! Why is this gingerbread cake special? Satisfying Flavor: Each slice is infused with warming spices, from ginger to cinnamon, creating a nostalgic holiday aroma that fills your home. Vegan Delight: Crafted with wholesome ingredients, this cake is completely vegan and gluten-free, ensuring everyone can enjoy a slice without guilt. Versatile Toppings: Dress it up with seasonal fruits, nuts, or even a drizzle of extra cranberry chia jam for an elegant touch perfect for any festive occasion. Simple Process: With straightforward instructions, this cake is easy to make, allowing you to focus on what truly matters—sharing joy with loved ones. Crowd Pleaser: Whether it’s for a holiday gathering or a cozy night in, this cake is sure to impress family and friends alike. Perfect alongside a warm cup of tea or serve it with a dollop of vegan whipped cream for that extra comfort! If you’re in the mood for an irresistible creamy delight, make sure to check out our Bake Cheesecake Discover for a match made in dessert heaven! Gingerbread Layer Cake Ingredients For the Cake • Teff Flour – Provides structure and a unique nutty flavor; feel free to substitute with buckwheat flour for a different texture. • Ginger – Adds a warm and zesty kick, essential for traditional gingerbread flavor. • Cinnamon – Enhances sweetness and depth; adjust according to your spice preference. • Cloves – Brings an aromatic touch that complements the other spices beautifully. • Baking Powder – Helps the cake rise and achieve a light texture. • Coconut Oil – Binds ingredients while adding moisture; can be swapped with vegan butter if desired. • Apple Sauce – This acts as a natural sweetener and egg substitute to keep the cake moist. • Sweetener (Agave Syrup or Maple Syrup) – Adds sweetness to balance the spices; adjust to taste. For the Cranberry Chia Jam • Cranberries – Offers tartness and moisture; fresh or frozen can be used. • Chia Seeds – Acts as a thickening agent and adds fiber; a must for the perfect jam consistency. • Maple Syrup – Natural sweetness to balance the tart cranberries; can substitute with agave if preferred. • Lemon Juice – Brightens the flavor and enhances the tartness of the jam. For the Cashew Frosting • Cashews – Creamy base for the frosting; soak them beforehand for a smoother texture. • Coconut Milk – Adds creaminess and richness to your frosting; use the full-fat version for the best results. • Maple Syrup – Sweetens the frosting naturally; adjust based on your taste preference. • Vanilla Extract – A splash enhances overall flavor and sweetness. Optional Decorations • Seasonal Fruits (like pomegranate or pears) – Fresh and vibrant for decoration; use fruits in season to add a pop of color. • Nuts (like pecans or walnuts) – Adds texture and an inviting crunch on top of the cake. • Extra Cranberry Chia Jam – A fabulous drizzle for extra flavor and decoration on each slice! This gingerbread layer cake isn’t just a treat; it’s an experience waiting to be shared! Step‑by‑Step Instructions for Gingerbread Layer Cake Step 1: Prepare the Cranberry Chia Jam Begin by making the cranberry chia jam the night before. In a saucepan, combine 2 cups of cranberries and 1/4 cup of maple syrup over medium heat. Stir occasionally for about 10 minutes until the cranberries burst and the mixture thickens. Then, mix in 2 tablespoons of chia seeds and 1 tablespoon of lemon juice, continue to stir for another minute, and let cool before refrigerating overnight. Step 2: Mix Dry Ingredients In a large mixing bowl, combine 2 cups of teff flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of cloves with 1 tablespoon of baking powder. Whisk the dry ingredients together until well integrated, ensuring there are no lumps. This step is essential for your gingerbread layer cake’s structure and ensures a harmonious blend of flavors. Step 3: Combine Wet Ingredients In a separate bowl, mix 1 cup of apple sauce, 1/2 cup of melted coconut oil, and 1/4 cup of maple syrup until smooth. Use a hand whisk or electric mixer for about 2 minutes to ensure everything is well combined. This wet mixture infuses moisture and sweetness into the cake—a vital step in achieving a deliciously moist gingerbread layer cake. Step 4: Combine Mixtures Gently pour the wet mixture into the bowl of dry ingredients. Using a spatula, fold everything together until just combined. Avoid overmixing to keep your cake light and fluffy. You’ll know it’s ready when no dry spots remain visible, but the batter should still be slightly lumpy, maintaining that delightful texture. Step 5: Bake the Cake Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining them with parchment paper. Divide the batter evenly between the pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden and spring back lightly when touched. Step 6: Cool and Assemble Allow the gingerbread layers to cool in the pans for about 10 minutes before transferring them to a wire rack. Let them cool completely, which may take another 25-30 minutes. Once cooled, carefully layer one cake on a serving plate, generously spread the cranberry chia jam over it, and place the second cake layer on top. Step 7: Frost the Cake While the cakes cool, prepare the cashew frosting by blending 1 cup of soaked cashews, 1/4 cup of coconut milk, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract until creamy. Spread a thick layer of frosting on the top and sides of the assembled gingerbread layer cake. Make sure to create a smooth finish for a stunning presentation. Step 8: Decorate For an elegant touch, top the cake with seasonal fruits like pomegranate seeds or sliced pears and sprinkle with chopped nuts for texture. Drizzle additional cranberry chia jam over the top for extra flavor and visual appeal. Serve slices alongside a warm cup of spiced herbal tea to complete your festive experience! What to Serve with Moist Vegan Gingerbread Layer Cake Looking to complete your holiday spread with delightful sides that enhance your gingerbread layer cake experience? Vegan Whipped Cream: A light, fluffy topping that perfectly complements the cake’s rich flavors, providing a creamy contrast to the spices. Spiced Herbal Tea: Infuse warmth with a cozy cup of this aromatic beverage, beautifully balancing the cake’s sweetness and enhancing the festive mood. Roasted Winter Vegetables: Caramelized root vegetables create a savory, earthy complement that rounds out your meal with texture and flavor contrasts. Fresh Citrus Salad: A refreshing mix of oranges and grapefruits adds a zesty brightness, cleansing the palate and uplifting the rich cake’s spices. Chia Jam Swirl: Use extra cranberry chia jam as a dipping side; it’s not just tasty but adds a vibrant splash of color to your presentation. Decadent Dark Chocolate: Serve a few squares of rich dark chocolate for those who crave a deeper indulgence alongside the sweet cake. The combination of these delightful pairings will elevate your dessert experience, making both the cake and your gathering even more memorable! Make Ahead Options These Gingerbread Layer Cakes are perfect for busy home cooks looking to save time during the holiday rush! You can prepare the cranberry chia jam up to 3 days in advance, allowing the flavors to develop beautifully—just refrigerate it in an airtight container. The dry ingredients can also be mixed ahead of time and stored in a sealed bag for up to 5 days. When you’re ready to serve, simply combine the wet ingredients and bake the cake layers. Once cooled, assemble and frost your cake, finishing off with the seasonal decorations. By prepping in advance, you can enjoy all the festive flavors with minimal effort on the day of your celebration! Gingerbread Layer Cake Variations Feel free to personalize your gingerbread layer cake with these delightful twists that will awaken your taste buds! Gluten-Free Alternative: Substitute teff flour with buckwheat flour for a gluten-free option that maintains flavor and texture. Buckwheat brings its own unique nuttiness while keeping the cake light and fluffy, perfect for those avoiding gluten. Fruit Jam Swaps: Use raspberry or strawberry jam instead of cranberry for a sweet twist on tartness. This simple swap can transform the flavor profile while still providing that delightful jammy layer. Nut-Free Frosting: Replace cashew frosting with avocado frosting for a creamy, nut-free alternative. The subtle flavor of avocado will surprise you, giving a smooth and rich finish that pairs beautifully with spices! Spice Variations: Try adding cardamom or nutmeg for an aromatic flair that enhances the warm spices in your cake. These additions will create a warmer, more complex flavor profile that’s irresistibly cozy. Dairy Cream Cheese Frosting: Swap cashew frosting with dairy-free cream cheese frosting for a tangy bite. This variation provides a delightful contrast to the gingerbread’s sweetness and adds a rich texture that complements flavors perfectly. Add-Ins for Texture: Incorporate chopped nuts or holiday dried fruits for an unexpected crunch. The extra texture will elevate every bite, making your gingerbread layer cake even more scrumptious! Chocolate Drizzle: Top your cake with a drizzle of dairy-free chocolate ganache for a decadent touch. The deep chocolate flavor alongside gingerbread creates a delightful contrast that you won’t want to miss. If you’re in the mood for more delightful dessert ideas, don’t forget to explore our tasty recipes for Bake Chocolate Cheesecake or try a sweet treat with Bake Oreo Cheesecake that everyone will love! Storage Tips for Gingerbread Layer Cake Fridge: Keep any leftovers in an airtight container to maintain freshness for up to 5 days. This will ensure your gingerbread layer cake stays moist and flavorful. Freezer: For longer storage, wrap unfrosted cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. This keeps the layers intact until you’re ready to enjoy them again. Thawing: When you’re ready to indulge, thaw the frozen layers in the fridge overnight, and then frost as desired for that freshly baked taste. Reheating: If you prefer your cake warm, you can gently heat slices in the microwave for about 10-15 seconds, avoiding overheating to keep the texture just right. Expert Tips for Gingerbread Layer Cake Measure Accurately: Ensure all ingredients are precisely measured. Using a kitchen scale can help prevent issues with cake density. Mind Your Flour: If substituting teff flour with buckwheat, keep an eye on baking times as the texture may vary, affecting your gingerbread layer cake. Cool Completely: Allow the cakes to cool fully before frosting to prevent melting and maintain the cake’s structural integrity. Chill the Frosting: For smoother application, chill the cashew frosting slightly before spreading it on the cake. Flavor Adjustments: Don’t hesitate to adjust spice levels in the cake to suit personal preferences. Remember, it’s all about finding that perfect balance in your gingerbread layer cake! Gingerbread Layer Cake Recipe FAQs What type of flour should I use for the gingerbread layer cake? I recommend using teff flour for its unique nutty flavor and structure. However, you can easily substitute it with buckwheat flour if you prefer a different texture. Just keep in mind that using a different flour may affect the final outcome, so watch the baking time closely. How should I store leftover gingerbread layer cake? To keep your gingerbread layer cake fresh, store any leftovers in an airtight container in the refrigerator for up to 5 days. This will help maintain its moisture and flavors. Before serving, you might consider gently warming slices in the microwave for about 10-15 seconds for that fresh-baked taste! Can I freeze the gingerbread layer cake? Absolutely! For longer storage, wrap the unfrosted cake layers tightly in plastic wrap followed by aluminum foil, then freeze for up to 3 months. When you’re ready to enjoy them, simply thaw the layers in the refrigerator overnight before frosting and assembling. What can I do if my gingerbread cake is too dense? Density often comes from overmixing the batter or inaccurate measurements. To prevent this, ensure that you measure your ingredients precisely and mix gently until just combined. If you’ve already baked it and it turned out dense, you can try slicing it thin and serving it with a scoop of vegan whipped cream for added moisture! Is this gingerbread layer cake suitable for people with nut allergies? This recipe includes cashews in the frosting, so it’s not suitable for those with nut allergies. However, you can substitute the cashew frosting with a coconut-based frosting or a soy-based whipped cream to keep it delicious and safe for those with allergies. Just be mindful of potential allergens in other ingredients as well! How do I make the cranberry chia jam? Making the cranberry chia jam is straightforward! In a saucepan, combine 2 cups of cranberries and 1/4 cup of maple syrup over medium heat, stirring occasionally for about 10 minutes until the cranberries burst. Then mix in 2 tablespoons of chia seeds and 1 tablespoon of lemon juice, stir for another minute, and let cool before refrigerating. This jam is perfect for adding tartness and moisture between layers! Delicious Gingerbread Layer Cake with Cranberry Chia Jam This Vegan Gingerbread Layer Cake combines seasonal spices and tart cranberry chia jam for a delightful dessert experience perfect for the holidays. Print Recipe Pin Recipe Prep Time 1 hour hrCook Time 30 minutes minsCooling Time 30 minutes minsTotal Time 2 hours hrs Servings: 12 slicesCourse: DessertsCuisine: VeganCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups Teff Flour Can substitute with buckwheat flour.2 teaspoons Ground Ginger Adjust based on preference.1 teaspoon Ground Cinnamon Adjust based on preference.1/2 teaspoon Ground Cloves1 tablespoon Baking Powder1/2 cup Coconut Oil Can swap with vegan butter.1 cup Apple Sauce Acts as a natural sweetener.1/4 cup Maple Syrup Or adjust with agave syrup.For the Cranberry Chia Jam2 cups Cranberries Fresh or frozen.1/4 cup Maple Syrup Can substitute with agave.2 tablespoons Chia Seeds Thickening agent.1 tablespoon Lemon Juice Brightens flavor.For the Cashew Frosting1 cup Soaked Cashews Soak for smoother texture.1/4 cup Coconut Milk Use full-fat for best results.1/4 cup Maple Syrup Adjust based on taste.1 teaspoon Vanilla ExtractOptional DecorationsSeasonal Fruits (like pomegranate or pears) Use fruits in season.Nuts (like pecans or walnuts) For added texture.Extra Cranberry Chia Jam For drizzling. Equipment mixing bowlsspatulasaucepanelectric mixerOvenCake Pans Method Prepare the Cranberry Chia JamCombine cranberries and maple syrup in a saucepan over medium heat. Stir for about 10 minutes until cranberries burst and thickens. Mix in chia seeds and lemon juice, stir for another minute, and let cool before refrigerating overnight.Mix Dry IngredientsIn a large mixing bowl, combine teff flour, ground ginger, ground cinnamon, cloves, and baking powder. Whisk until well integrated.Combine Wet IngredientsIn a separate bowl, mix apple sauce, melted coconut oil, and maple syrup until smooth. Use a whisk or electric mixer for about 2 minutes.Combine MixturesPour the wet mixture into the dry ingredients. Gently fold together until just combined, avoiding overmixing.Bake the CakePreheat oven to 350°F (175°C). Prepare cake pans by greasing and lining with parchment paper. Divide batter and smooth tops. Bake for 25-30 minutes or until toothpick comes out clean.Cool and AssembleLet the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Layer one cake on a plate, spread cranberry chia jam, and place second cake on top.Frost the CakeBlend soaked cashews, coconut milk, maple syrup, and vanilla extract until creamy. Frost the top and sides of the assembled cake.DecorateTop with seasonal fruits, sprinkle with nuts, and drizzle extra cranberry chia jam. Serve with spiced herbal tea. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 15gVitamin C: 3mgCalcium: 30mgIron: 1mg NotesThis gingerbread layer cake isn’t just a treat; it’s an experience waiting to be shared. Adjust spice levels to personal preferences. Tried this recipe?Let us know how it was!
