Vegan Gingerbread Sheetcake (Gluten-Free)

A light and fluffy Vegan Gingerbread Sheetcake packed with white chocolate and chewy ginger pieces all decorated with dairy-free whipped cream and gingerbread cookies. This showstopper cake is also gluten-free, nut-free and easy to make.

If you love all things gingerbread and are looking for an easy but impressive bake this festive season this this cake is for you. A sheetcake is a one-layered cake that can be round but is often square and can be decorated as much or as little as you like. For this Christmassy cake, I’ve gone with gingerbread cookies, sprinkles and lots of delicious vegan whipped cream for a lightly spiced and delicious festive cake.

Vegan Gingerbread Sheetcake cut up into squares

Why will I love this cake?

This sheetcake is a real showstopper for the festive season:

  • Light, fluffy and moist
  • Tender with a great crumb
  • Packed with gingerbread spices
  • Made with good for you ingredients
  • Filled with melting white chocolate and chewy ginger pieces
  • A great one for all the family
  • Naturally vegan, gluten-free and easily nut-free
  • Quick and easy to make
  • Easy to decorate however you like
  • A fun cake to bake with little ones

If you already love the sound of this cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

This cake is made of simple ingredients that come together to make something magical.

  • Oat evaporated milk: this is from Natures Charm and is so thick and creamy, meaning the sponge is richer and moister and tender. They also have a delicious coconut evaporated milk or you can use more plant-based milk, if needed.
  • Plant-based milk: to keep this sponge cake light, we also use plant-based milk like oat, almond, coconut or soya.
  • Lemon juice: this helps to bind the batter as it curdles the milk and you can also use apple cider vinegar.
  • Coconut sugar: for a rich caramel sweetness that works so well with gingerbread. You can also use golden or regular caster sugar.
  • Molasses: for the classic gingerbread flavour this sponge needs a little molasses.
  • Maple syrup: for sticky sweetness. Molasses is heavy so too much would lead to a dense loaf, so we mostly use maple syrup for this, or try vegan honey or agave syrup.
  • Applesauce: this adds moisture and sweetness and acts as a binder in this egg-free sponge. Make sure it’s 100% apple and unsweetened, if you can. You can also use the same amount of mashed banana.
  • Thick coconut yoghurt: this adds moisture and richness to the sponge instead of using oil. Always make sure the yoghurt is really thick and creamy like Cocos Organic or use a Greek-style dairy-free yoghurt.
Close up of a piece of Vegan Gingerbread Sheetcake
Vegan Gingerbread Sheetcake
  • Plain or GF plain flour: to keep the sponge light, use plain flour or a gluten-free 1:1 baking blend, if making this gluten-free.
  • Vegan vanilla protein powder: this adds so much richness and texture to the sponge cake that I just love. Also by using a vanilla flavoured protein, we also add that lovely vanilla flavour. I use the vanilla buttercream protein from Macromike but also love the cinnamon bun protein or the festive white chocolate candy cane one here. You can save 10% off everything with code AMB-AMY.
  • Gingerbread spices: we need ginger, cinnamon and mixed spice.
  • Baking powder, bicarbonate of soda and salt: for the rise and flavour.
  • White chocolate chips: add in some chopped up white chocolate or use white chocolate buttons. Make sure these are vegan and dairy-free and they taste so good with the ginger.
  • Crystallised ginger: I love adding pieces of crystalised ginger to my festive bakes as it’s chewy and slightly fiery. If you are not a fan, then you can skip this.
  • Oat whipping cream: I love the oat and also the coconut whipping cream from Natures Charm which is so fluffy and whips so well. You can also use other dairy-free whipping/double creams.
  • Vegan gingerbread cookies: the best way to decorate this sheetcake is with homemade Vegan Gingerbread Cookies in any shapes and sizes.

How do I make this cake?

This cake is a one-bowl recipe:

  • Whisk together the wet ingredients: till smooth.
  • Sift in the dry ingredients: and whisk again till fully incorporated.
  • Fold in the white chocolate and ginger: till combined.
  • Pour into a lined 8-inch square tin: and smooth over the top.
  • Bake for 27 minutes or until golden and risen: and then allow to cool for 20 minutes in the tin and then cool fully on a wire rack.
  • Whip up the cream till fluffy: and spread all over the cooled cake.
  • Decorate with gingerbread cookies:and add some sprinkles.

Is this gluten-free and nut-free?

Yes this is easily gluten-free if using your favourite 1:1 baking flour that contains xanthan gum to help bind the mix. This is naturally nut-free, just check that your milk, yoghurt, protein and chocolate are all free from nuts.

How long will this last?

This cake will keep for 2-3 days in the fridge in a sealed container or you can freeze the unfrosted cake for up to 1 month and allow to defrost thoroughly before frosting.

Can I use other frostings and decorations?

If you prefer, you can use other frostings:

What else can I make?

I hope you are going to love this and for more festive ideas, how about my:

Vegan Gingerbread Sheetcake cut up into squares

Vegan Gingerbread Sheetcake

Yield: 9-12
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes

A light and fluffy Vegan Gingerbread Sheetcake packed with white chocolate and chewy ginger pieces all decorated with dairy-free whipped cream and gingerbread cookies. This showstopper cake is also gluten-free, nut-free and easy to make.


For the Cake:

  • 120ml oat evaporated milk
  • 60ml plant-based milk
  • 1 tbsp lemon juice
  • 60g coconut sugar
  • 1 tbsp molasses
  • 60ml maple syrup
  • 75g applesauce
  • 30g thick dairy-free yoghurt
  • 175g plain/GF plain flour
  • 25g vegan vanilla protein powder
  • Gingerbread spices: 1 ½ tsp ginger, ½ tsp cinnamon, ¼ tsp mixed spice
  • 1 ½ tsp baking powder AND ¾ tsp bicarbonate of soda


  • 50g white chocolate chips
  • 50g crystallised ginger, chopped small

For the Frosting:

  • 200ml Oat Whipping Cream, chilled overnight
  • Gingerbread cookies
  • Sprinkles
  • Extra cinnamon


  1. Preheat the oven to 160Fan/180ºC and line an 8-inch square tin with parchment paper.
  2. To make the cake: in a large mixing bowl, whisk together the Oat Evaporated Milk, plant-based milk, lemon juice, sugar, molasses, maple syrup, applesauce and yoghurt till smooth. Sift in the flour, protein powder, gingerbread spices, baking powder and bicarbonate of soda. Whisk to a smooth batter. Fold in the chocolate chips and ginger pieces.
  3. To bake: pour into the dish and smooth over the top. Bake for 27 minutes or until golden brown on top and an inserted skewer comes out almost clean. Some specks are OK in the centre. Cool for 20 minutes then lift out the tin to cool fully on a wire rack.
  4. To make the frosting: add the chilled Oat Whipping Cream to a bowl and whisk for 2-3 minutes till really fluffy.
  5. To decorate: spread all over the cooled cake and decorate with gingerbread cookies, sprinkles and cinnamon.
  6. To serve and store: slice into 9-12 pieces and enjoy. Store leftovers in a sealed container in the fridge for 2-3 days or in the freezer for up to 1 month (best stored without the cream) and allow to defrost before frosting.

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I look forward to hearing what you think of this Vegan Gingerbread Sheetcake so please let me know in the comments below and leave a star review above. If you do make this, please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With gingerbread sheetcake love x

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