Gingerbread & maple cake with a whipped cream cheese frosting, topped with a dash of ground ginger, chopped nuts, mini gingerbread men and maple syrup. A delicious dish, which is warming and full of flavor! Autumn time is the perfect time to enjoy all things cinnamon, nutmeg, ginger & maple! The cake is moist, fluffy, perfectly sweet and extremely mouth-watering. It's quick and easy to make and 100% vegan!!!

Gingerbread Maple Cake [Vegan]

Cooking Time





  • 1 cup of almond milk
  • 1 teaspoon of apple cider vinegar
  • 1 1/2 of self-raising flour
  • 1 1/2 cup of golden caster sugar
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of ground nutmeg
  • 2/3 cup of coconut oil (melted)

Cream Cheese Topping

  • 1 1/4 cup of dairy-free butter
  • 2 tablespoons of dairy-free cream cheese
  • 1 1/2 cup of icing sugar
  • 1/2 teaspoon of dairy-free milk


  1. Preheat your oven to 360°F and line one 9 inch cake tin with grease-proof paper.
  2. In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
  3. In a large mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda, ground ginger and ground nutmeg.
  4. Mix well to combine.
  5. Add the melted coconut oil into the 'buttermilk' and whisk to combine.
  6. Add the wet ingredients into the dry ingredients and mix.

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