Vegan Gingerbread Cake + Chai Buttercream
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Vegan Gingerbread Cake + Chai Buttercream
This Vegan Gingerbread Cake with Chai Buttercream is a healthier twist on a holiday classic! It’s wonderfully moist and fluffy, packed with warm gingerbread spice, and paired with a velvety chai buttercream that melts in your mouth. Plus, it’s super easy to make in just a few simple steps. Gluten-free + Boxed Cake Mix Option.
I can't believe Christmas is just days away, and the New Year is already around the corner—where did the time go?! This year, I’ve been leaning more toward savory comfort foods and drinks, but of course, I had to make room for a little holiday sweetness. You can’t have Christmas without gingerbread, right? So I whipped up this Vegan Gingerbread Cake with Chai Buttercream to bring those warm, cozy flavors into the mix.
Lately, I’ve been loving all things gingerbread—donuts, drinks, cookies—you name it. And when paired with the velvety chai frosting, it’s absolutely amazing! The combination of the spiced gingerbread + the chai buttercream is such a dreamy combo, making this cake the ideal way to kick off the festive season!
Jump to:
- What You'll Love Most About this Vegan Gingerbread Cake + Chai Buttercream
- How to Make Vegan Gingerbread Cake + Chai Buttercream
- Ingredients
- How to Make Homemade Chai Tea Spice Blend
- Regular Molasses VS. Blackstrap Molasses
- Cake Flour vs. All-Purpose Flour
- How to Make Gingerbread Cake With Cake Mix
- Tips for Making The Best Cake Every Time
- Why Didn't My Cake Come Out Of The Pan Clean?
- Vegan Gingerbread Cake + Chai Buttercream Q + A's
- More Amazing Gingerbread Recipes to Try!
- MADE OUR RECIPE(S)?
- Vegan Gingerbread Cake + Chai Buttercream
What You'll Love Most About this Vegan Gingerbread Cake + Chai Buttercream
- Moist + fluffy with the perfect soft texture
- Warm, cozy gingerbread and chai flavors in every bite
- Totally vegan but still incredibly delicious
- Velvety chai buttercream adds a sweet, irresistible touch
- Super easy to make with just a few simple steps
- Festive + fun, perfect for the holiday season
How to Make Vegan Gingerbread Cake + Chai Buttercream
To start, you simply create the buttermilk by adding the milk + apple cider vinegar together and letting it sit for a few minutes. Then whisk together the wet ingredients, add in the dry ingredients, and mix until smooth and combined.
Divide the batter into prepared cake pans, bake, and let cool completely. Make the buttercream, assemble by frosting, decorate as you feel, and wallah. Slice and enjoy!
Ingredients
CAKE:
- All-purpose flour. I use organic flour from Bob's Red Mill.
- 1 ½ cups organic cane sugar
- Baking powder + baking soda. For leavening.
- Spices. Ground ginger, cinnamon, nutmeg, cloves, allspice + a pinch of sea salt.
- Buttermilk. I create a dairy-free version. This includes your fave plant-based milk + 1 ½ Tablespoons lemon juice or apple cider vinegar.
- Canola oil. This adds moisture to this cake. I always use organic for a healthier option, however, you can sub with coconut oil, olive oil, or melted butter.
- Molasses. I like to use a premium molasses.
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
CHAI BUTTERCREAM:
- Powdered sugar. If you use granulated sugar, your frosting will have a gritty texture, so I highly recommend organic powdered sugar.
- Vegan butter. Softened at room temp. I like to use Earth balance as my vegan butter.
- Chai spice blend. You can either buy a storebought one or you can make your own, see below!
- Vanilla extract.
- Almond milk. Choose unsweetened. Feel free to use a different plant-based milk if you like. I recommend making easy homemade almond milk (my recipe doesn’t require soaking!
How to Make Homemade Chai Tea Spice Blend
While you can purchase chai tea mixes in stores, it’s definitely a blend that is easy to find, but also easy to make. Your Vegan Gingerbread Cake + Chai Buttercream will taste amazing, whichever you use.
If you do plan on making your own spice blend, you will need:
- 2 Tbsps ground cinnamon
- 1 teaspoon ground nutmeg
- 1 tablespoon ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- ½ teaspoon ground cloves
- ¼ teaspoon black pepper
Simply mix them together in a bowl and voila!
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS CAKE!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Vegan Gingerbread Cake. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Regular Molasses VS. Blackstrap Molasses
If you’re using regular molasses, just stick to the amount listed in the recipe. But if you’re going with Blackstrap Molasses, I’d recommend using 1 tablespoon less so the batter doesn’t end up too bitter—trust me, a little tweak makes all the difference!
MOLASSES SUBSTITUTES:
No molasses on hand? No worries! There are a few great alternatives that’ll still make your muffins taste amazing:
- Dark Maple Syrup or Dark Corn Syrup . Just be sure to reduce other liquids slightly to avoid an overly wet dough
- DIY Mix. ½ honey + ½ brown sugar or ½ dark corn syrup + ½ maple syrup.
Cake Flour vs. All-Purpose Flour
When it comes to the main ingredient of this entire gingerbread cake recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one. However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
How to Make Gingerbread Cake With Cake Mix
Whether you choose to make the batter of this gingerbread cake from scratch or with cake mix, you won't be disappointed. Simply implement a few teaks and you'll enjoy this cake as if you made it entirely without a mix! If using your favorite box of dairy-free vanilla cake mix, simply turn it into this Gingerbread Cake by purchasing TWO boxes and:
- Instead of using vegetable oil, substitute with the canola oil or other subs as listed in this recipe.
- Add a little baking powder and baking soda to the mix (perhaps 1-teaspoon of baking powder + ½ teaspoon baking soda or so per box).
- Use organic cane sugar instead of standard white sugar.
- Add 1 cup of all-purpose flour (per box) to the cake mix to add more "body" to your cake.
- Replace the water with the dairy-free 'buttermilk'.
- Be sure to add the gingerbread spices and molasses as the recipe states.
Tips for Making The Best Cake Every Time
TIP #1: HAVE THE RIGHT TOOLS
To make and decorate this Gingerbread Cake, you'll need a hand-mixer, spatulas (big + small), piping bags + tips, correct baking pans and parchment paper.
TIP #2: COMBINE BAKING POWDER + ACID
The essential ingredient combos for a light, silky cake texture is baking powder with baking soda and an acid (usually vinegar or buttermilk if the cake calls for it). When acid and baking powder/baking soda reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
TIP #3: SIFT!
One of my favorite tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. It's an extra step, but the results are a light, fluffy, and fully combined cake batter.
TIP #4: AVOID OVER-MIXING
When mixing your cake batter, it’s so important to add the dry ingredients and wet ingredients alternately. Then, as soon as everything is combined very well, STOP! Over-mixing creates a more dense cake.
Why Didn't My Cake Come Out Of The Pan Clean?
This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 20-30 minutes before removing it and letting it cool completely on a cooling rack. Secondly, the issue could be that the pan wasn't greased well. I like to grease + add cake pan parchment paper to the bottom.
Vegan Gingerbread Cake + Chai Buttercream Q + A's
Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
If you would love to make this gingerbread cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
Sure! To turn this gingerbread cake recipe into individual cupcakes, simply divide the batter between about 30 cupcake wells. Bake for 18 to 20 minutes, until the centers are set.
More Amazing Gingerbread Recipes to Try!
- Vegan Gingerbread Latte
- Gingerbread Eggnog Mocktail
- Vegan Gingerbread Donuts + Chai Glaze
- Easy Vegan Gluten-Free Gingerbread Waffles
MADE OUR RECIPE(S)?
If you tried this Vegan Gingerbread Cake + Chai Buttercream recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Vegan Gingerbread Cake + Chai Buttercream
Ingredients
CAKE:
- 4 cups organic all-purpose flour (See Notes!)
- 1 ½ cups organic cane sugar
- 2 ½ tsps baking powder
- ½ teaspoon baking soda
- 2 tsps ground ginger
- 1 ½ tsps ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- Pinch of sea salt
- 3 cups dairy-free 'Buttermilk' (Almond milk + 1 ½ tablespoon apple cider vinegar)
- ¼ cup organic canola oil (See Notes!)
- 6 Tbsps molasses
- 1 teaspoon vanilla extract
CHAI BUTTERCREAM:
- 5 cups organic powdered sugar, sifted
- 1 cup vegan butter, softened at room temp.
- 1 teaspoon chai spice blend (See Notes for More!)
- 1 teaspoon vanilla extract
- 3-4 Tbsps Almond milk (You can use your fave plant-based milk)
OPTIONAL TOPPING:
- festive sprinkles, vegan-friendly
Instructions
TO MAKE THE CAKE:
- Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
- In a bowl or large measuring cup, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
- In a large bowl, whisk together both the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt until combined.
- In a separate bowl, add the dairy-free 'buttermilk', molasses, vanilla, and oil together and whisk until combined and smooth. Add in dry ingredients and using a wooden spoon (or electric hand-mixer for ease), mix until combined and smooth. NOTE: The batter should be thick, but slowly fall off of the spoon or whisk once lifted.
- Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
- Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.
MAKE THE BUTTERCREAM:
- Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, chai spice blend, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
ASSEMBLY:
- Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
- Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Top with festive sprinkles, if desired. NOTE: For a fancy moment or occasion, add florals or greenery atop cake for a Fall/Winter/Holiday vibe!
- When ready to serve, remove from the refrigerator. Slice and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
- FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.
- GINGERBREAD CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
- BUTTERMILK: For a dairy-free 'buttermilk', use 1 cup Almond milk + 1 Tablespoon apple cider vinegar.
- CHAI SPICES: To make your own homemade Chai Tea spice blend, you can use the following: 2 Tbsps ground cinnamon, 1 teaspoon ground nutmeg, 1 tablespoon ground ginger, 1 teaspoon ground allspice, 1 teaspoon ground cardamom, ½ teaspoon ground cloves, and ¼ teaspoon black pepper.
Nutrition
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Vegan Gingerbread Cake + Chai Buttercream.
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LET US KNOW!
Amazing! I followed the recipe as written and it is delicious! I'm the only plant based water in my household and everyone said how amazing this cake tasted. Thank you 🧡🎄🎁
just wondering if I can use oat milk for the "buttermilk"?
Hi Ashley! Yes, you can use any of your fave plant-based milks! 🙂
This looks so good! Do you use salted or unsalted butter for the buttercream?
Hi John! Thanks so much! You can use either salted or unsalted vegan butter since I don't add any salt to the buttercream! 🙂
Hi just made the batter for the gingerbread I'm not sure if I'm missing something but I almost didn't get the 1 and 1/2 cups cane sugar into the batter I'm glad I tasted it before pouring it into the pan...your recipe shows the cane sugar in the ingredients but not in the instructions oops I caught it when I tasted the batter.... the batter was all ready mixed when I added the sugar hopefully I didn't overmix and it comes out dense but I think it should be fine going in the oven now....wish me luck! :)))
Hi Liz! OMG--thanks so much for pointing that out! I've definitely updated it! I'm so glad that you caught it prior to putting it in the oven! I hope that it turned out great and you enjoyed! 🙂
Can you sub GF plain flour for the regular flour?
Hi Lara! Absolutely! 🙂
This was so good!!! Hard to tell it’s even vegan. I suggest doubling the frosting recipe if you want to decorate with a piping bag.
Hi Jessica! I'm so happy to hear that you enjoyed this cake! It's definitely a staple during the Holidays! 🙂
What can I use instead of molasses?
Hi! You can also use buckwheat honey or dark corn syrup. 🙂
Is it possible to not use molasses at all? Would it still come out good and taste good?
Hi Brianna! Absolutely! It'll still taste amazing and full of Holiday spices! Let me know what you think once you do try it! 🙂
Hi! I am preparing for Thanksgiving and was wondering if I could make the buttercream the day before and refrigerate. I am guessing if I did that I would want to give it time to soften up a bit before trying to decorate? Thanks so much!
Hi Jenny! Thanks so much for choosing to make my recipe! Yes, you can definitely make the buttercream ahead and simply let it sit at room temp for a bit before frosting. I do hope that you had a great Thanksgiving! 🙂
Love that this beautiful cake is vegan and I bet no one will even know it!!
This was the PERFECT vegan cake at our party this weekend! I was so relieved that I was able to make my vegan BFF comfortable with a delicious cake that she could dig into as well.
This is right on time for holiday parties. I want to try cupcake versions!
That cake looks so fluffy and moist!!
SO yummy and a total show stopper!
This looks so delicious as well as visually appealing! I can see it being the perfect showstopper for a holiday gathering!
This looks so good and moist!!
This is a beautiful cake! Love the tips that you gave and over-mixing is such a big one in making a good cake.
I use blackstrap molasses in cooking as well and actually just make a nice milky drink out of it! I love that this cake is vegan and looks just as good as a regular cake!
This recipe looks amazing! So festive, love it!
OOOooh I love gingerbread cake but never tried making it myself. This definitely look amazing.
I can't even begin to imagine how amazing gingerbread cake must taste. The smell is out of this world when it's baking!