Vegan Gingerbread Spice Cake

Vegan Gingerbread Spice Cake

A delicious holiday cake, spiced to perfection and easy to make! Made with Native Forest Organic Simple Coconut Milk by @astepfullofyou

This Vegan Gingerbread Spiced Cake is soft and has just the right amount of sweetness when paired with a cream cheese frosting.

Not to mention, it's gluten-free, oil-free, and vegan! Perfect for all dietary needs!

Coated with a generous layer of frosting, topped with chopped pecans, and cinnamon sticks, you're sure to impress your family over the holidays!

Check out that fluffy cake, spoon right in!

Cake Ingredients
  • 2 ½ cup gluten-free oat flour
  • ½ cup gluten-free flour
  • 3 tbsp apple cider vinegar
  • 3 tbsp maple syrup
  • 1 can Native Forest Organic Simple Coconut Milk
  • ½ cup unsweetened cashew milk*
  • ¾ cup organic coconut sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp allspice
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ cup vegan cream cheese, softened
  • ½ cup vegan butter, softened
  • 2 ¾ cup organic powdered sugar
  • 1 cup pecans, chopped
  1. Preheat oven to 350F. Line an 8 inch cake pan with parchment paper or lightly spray with oil.
  2. In a large bowl, combine flours, sugar, cinnamon, ginger, allspice, ground cloves, nutmeg, baking powder and baking soda together.
  3. In a separate bowl, combine coconut milk, cashew milk, maple syrup, and apple cider vinegar together. Slowly add in flour mixture. Mix well. Pour into cake pan.
  4. Bake for 35-40 minutes or until toothpick comes out clean. Remove from oven and let cool completely.
  5. To make the frosting, combine all the ingredients for the frosting into a bowl. Mix until smooth. Once the cake has cooled down, frost with frosting. Top with chopped pecans. Enjoy!