Chocolate Chip Gingerbread Layer Cake (Vegan GF)

Two fluffy layers of Chocolate Chip Gingerbread Layer Cake filled with luscious chocolate yoghurt frosting and decorated with dark chocolate coconut cream ganache. This cake is naturally vegan, egg-free and easily gluten-free, perfect for sharing.

If you love all things chocolate chip cookie, fluffy cake and gingerbread then this layer cake is for you. It has two layers of the fluffiest gingerbread flavour cake sponges packed with chocolate chips, filled with a luscious and healthier chocolate protein cream cheese and yoghurt frosting. I also love the two-ingredient dark chocolate ganache on top that makes this cake so special – don’t forget to add on the gingerbread cookies and sprinkles to really make this showstopper impressive this Christmastime.

A Chocolate Chip Gingerbread Layer Cake
Chocolate Chip Gingerbread Layer Cake

Why will I love this cake?

This cake is amazing:

  • Light, fluffy, spongey and moist
  • Gingery and chocolatey
  • Made with simple, wholesome ingredients
  • Naturally vegan, egg-free and dairy-free
  • Easily gluten-free and nut-free
  • Has two layers of fluffy sponge
  • Small batch serves 8 people
  • Is filled with luscious and healthier chocolate forting (no butter)
  • Topped with a shiny dark chocolate and coconut cream ganache
  • Great for Christmastime and enjoying throughout the holidays
  • Delicious all year round
  • A fantastic centrepiece showstopper dessert

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?

The ingredients are simple and you can see the weights in the recipe card and see my favourites in the “shop the recipe” section below.

For the cake sponges:

  • Plant-based milk and apple cider vinegar: when mixed together, this makes a very buttermilk which binds the mixture. Use any dairy-free milk like oat, almond, soya or coconut (from the carton).
  • Coconut sugar: I love the richness and caramel-flavour of coconut sugar but golden or white caster or light brown sugar will also work.
  • Thick coconut yoghurt: this adds moisture, fat and texture to the sponge. Make sure the yoghurt is really thick and creamy like Cocos Organic Natural or Vanilla yoghurts (like Greek-style texture).
  • Olive oil: for a moist, tender cake. You can use other nut or seed oils or try coconut oil, melted and cooled.
  • Vanilla essence: for flavour.
  • Self-raising flour: makes the sponges really light and fluffy. If make this cake gluten-free, use your preferred 1:1 GF self-raising flour.
  • Spices: this cake uses cinnamon, ginger and allspice or mixed spice to create the warming cosy flavours.
  • Raising agents and salt: for the rise and flavour.
  • Dark chocolate chips: either use chips, buttons or chip up a bar of chocolate to add into the cake batter. You can also use dairy-free milk chocolate, if you prefer.

For the frosting:

  • Thick coconut yoghurt: as above.
  • Vegan cream cheese: this makes the frosting less sweet and slightly tangy, like a cheesecake.
  • Maple syrup: for sweetness. You can use other syrups like agave.
  • Cacao powder: to make the frosting really chocolatey or you can also use cocoa powder.
  • Chocolate protein powder: this makes the frosting really thick and luscious, as well as adding naturally sweetness and chocolatey flavour. I use the Form chocolate protein (the chocolate hazelnut or chocolate peanut are my favourites). If you’re baking without protein powder, add some more cacao powder and syrup to balance out the flavours and thicken the frosting – if the frosting is too soft, it will leak out the sides.
  • Spices: as above, these add more gingerbread flavour.

And for the ganache and decoration:

  • Dark chocolate: use your favourite bar or flavour.
  • Coconut cream: this is the solid part of a tin of full-fat coconut milk and makes the ganache so luscious.
  • Gingerbread cookies: I use regular gingernut cookies for inside the cake and then homemade gingerbread cookies for on top.
  • Sprinkles: for a bit more wow-factor.

Is this gluten-free and nut-free?

This is easily gluten-free, as long as you use gluten-free self-raising flour (ideally with a binder in like xanthan gum to prevent dry or gummy cakes). To keep this nut-free, follow the recipe and check all your ingredients like dairy-free milk, yoghurt, chocolate and protein powder.

How do I make this?

This cake is easy to make:

  • Whisk together the wet ingredients for the cake: until smooth.
  • Sift in the dry ingredients: and stir again before adding in the chocolate chips.
  • Divide between two 6-inch cake tins: and smooth over the tops.
  • Bake for about 30 minutes: until springy and an inserted skewer comes out clean. I used my new Panasonic 4-in-1 combi oven which has an oven setting but regular ovens also work and the timings are the same.
  • Allow the cakes to cool fully: first in the tins and then on a wire rack.
  • Whisk together the frosting ingredients: until smooth.
  • Melt the dark chocolate and coconut cream: for the ganache.
  • Spread the frosting over one cake adding some crushed ginger cookies: and top with the second cake.
  • Pour over the ganache: and smooth over.
  • Decorate with gingerbread cookies and sprinkles: and enjoy.

How long will it last?

This cake will keep for 3-5 days, covered and in the fridge (although best enjoyed at room temperature) or you can freeze the sponges, wrapped well, for 1 month and allow to defrost before decorating.

A slice of Chocolate Chip Gingerbread Layer Cake on a plate
Chocolate Chip Gingerbread Cake

What other recipes can I try?

If you’re looking for other Christmassy and festive recipes:

A Chocolate Chip Gingerbread Layer Cake

Chocolate Chip Gingerbread Layer Cake (Vegan GF)

Yield: 8-10
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Two fluffy layers of Chocolate Chip Gingerbread Layer Cake filled with luscious chocolate yoghurt frosting and decorated with dark chocolate coconut cream ganache. This cake is naturally vegan, egg-free and easily gluten-free, perfect for sharing.


For the Cake Sponges:

  • 240ml plant-based milk + 1 tsp apple cider vinegar
  • 130g coconut sugar
  • 60g thick coconut yoghurt
  • 60g olive oil
  • 1 tsp vanilla essence
  • 240g self-raising flour
  • Spices: 1 tsp cinnamon, 1 tsp ground ginger, ¼ tsp allspice or mixed spice
  • 2/3 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • A pinch of salt
  • 60g dark chocolate chips

For the Frosting:

  • 100g thick coconut yoghurt
  • 45g vegan cream cheese
  • 1 tbsp maple syrup
  • 1 tbsp cocoa powder, sifted
  • 2 tbsp chocolate protein powder, sifted
  • ¼ tsp each: cinnamon and ginger
  • 40g gingerbread cookies, crushed

For the Dark Chocolate Ganache:

  • 80g dark chocolate, chopped small or chips
  • 30g coconut cream
  • Gingerbread cookies, sprinkles


  1. Preheat the oven or Panasonic Combi Oven NN-DS59NBBPQ to to 180ºC and line two 6-inch cake tins with parchment paper.
  2. For the cake batter: whisk together the milk and apple cider vinegar and leave to curdle for 5 minutes. Pour into a large bowl and whisk in the sugar, coconut yoghurt, olive oil and vanilla essence. Now sift in the flour, cinnamon, ginger, allspice, baking powder and bicarbonate of soda and add the salt. Whisk to a smooth batter with no lumps. Stir in the chocolate chips.
  3. To bake: divide the batter between the two tins and smooth over the top. Bake for 28-30 minutes, or until risen, golden and an inserted skewer comes out clean.
  4. Allow to cool for 10 minutes on a wire rack and then carefully remove from the tins to cool fully on the wire rack.
  5. For the frosting: whisk together all the ingredients apart from the crushed cookies until smooth and thick.
  6. For the ganache: melt together the dark chocolate and coconut cream in a heatproof bowl in the Panasonic Combi Oven NN-DS59NBBPQ on Microwave in 10 second increments, until smooth and glossy (about 30 seconds in total).
  7. If needed: slice off the tops of the cakes so they are flat and place in the fridge until needed.
  8. To decorate: place on cake on a plate and spread over the half the frosting. Sprinkle over half of the cookies and top with the second cake. Add on the rest of the frosting and spread out. Pour over the ganache and decorate with the rest of the cookie crumbs, some extra cookies and sprinkles.
  9. Slice and serve straight away or keep in a sealed container in the fridge for 3-5 days, or you can freeze the unfrosted cakes for 1 month, wrapped well, and allow to defrost before decorating.

Shop the recipe

Stay in touch

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

With choc chip gingerbread love x

p.s. the original recipe was made with Panasonic but this blog post is not sponsored and all opinions are my own.

  1. Sheilla says:

    Hi, can I sub this for All Purpose Flour? Cannot find self raising flour. Thanks

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