Gingerbread Caramel Cake (Vegan Gluten-Free)

This Gingerbread Caramel Cake is moist, tender and so fluffy, packed with ginger spices and topped with caramel swirled whipped coconut cream. It’s a delicious vegan and gluten-free cake for the holidays.

I love a good gingerbread bake, where that is a biscuit, a muffin, a cupcake or this new loaf cake, and this one is a winner. It’s a one-bowl bake, just whisk everything together, pour into the tin and bake in the oven until fluffy and smelling amazing. Then just let it cool, whip up the dairy-free cream and spread over the cake with some swirls of coconut caramel sauce (this is amazing and is from Natures Charm and is so sticky and gooey). Top this cake with more gingerbread cookies for a really festive bake that all the family and your friends will love.

Why will I love this cake?

This bake is amazing:

• Moist, tender, fluffy and spongey
• Loaded with gingerbread spices
• Sweet but fiery
• Made with simple ingredients
• Comes together in one-bowl
• Laced with caramel in the cake and on top
• Naturally vegan, dairy-free and egg-free
• Easily gluten-free and nut-free
• A real showstopper
• Great to decorate with cookies
• Topped with clouds of whipped coconut cream
• Made with more wholesome ingredients like dairy-free yoghurt and olive oil
• Can be prepare 1-2 days before
• Great for parties and gatherings

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?

You can see the ingredients with weights in the recipe card and see my favourites and recommended products in the “shop the recipe” section.

For the cake:

• Plant-based milk and apple cider vinegar: use any dairy-free milk like oat, almond, coconut or soya. When mixed with vinegar, this curdles to form a buttermilk which is ideal for binding egg-free batters.
• Coconut evaporated milk: this is from Natures Charm and is thicker than regular coconut milk and makes the batter really creamy. You can use more regular plant-based milk if you can’t find any.
• Dairy-free yoghurt: I use Cocos Organic coconut yoghurt as it’s really thick and creamy but NUSH almond-based yoghurt is also delicious.
• Light brown or coconut sugar: either sugar is great as they are slightly richer in flavour and colour but caster sugar will also work.
• Light olive oil: to add the fat and moisture. You can try melted and cooled coconut oil, too, or sunflower oil.
• Maple syrup: for sweetness and a soft bake.
• Molasses: for the nostalgic gingerbread flavour and richer colour.
• Coconut caramel sauce: this is from Natures Charm is so sweet and sticky and adds a lovely flavour. You can use another caramel sauce here or swap it for more maple syrup.
• Vanilla extract: for flavour.
• Plain or GF plain flour: to keep the loaf moist and tender. Use your preferred GF flour blend with xanthan gum to make this gluten-free (or add ½ tsp xanthan gum of your own).
• Spice blend: this recipe uses ginger, cinnamon and nutmeg for a lovely, spiced cake.
• Raising agents: baking powder and bicarbonate of soda.
• Salt: for flavour.

And for the frosting:

• Coconut whipping cream: this is also from Natures Charm and whips up beautifully every time. They also do an oat whipping cream, and it’s delicious.
• Coconut caramel sauce: as above.
• Gingerbread cookies: you can either make your own using my recipe here or use the Organix ones I love.

Is this gluten-free and nut-free?

This cake is easily gluten-free as long as you use a GF flour blend (and add xanthan gum, if needed) and to keep it nut-free, check that all of your ingredients do not contain nuts.

How do I make this?

This cake is ready to go in a few steps:

• Mix together the milk and vinegar: and allow the mix to curdle.
• Whisk together all of the wet ingredients: to combine.
• Sift in the dry ingredients: and whisk to a thick smooth batter.
• Pour the batter into the tin: and smooth over the top.
• Bake for 50 minutes: or until well-risen, golden on top and springy to touch.
• Leave to cool: first in the tin and then on a wire rack.
• Whip up the coconut cream in a mixer: until fluffy.
• Spread the cream over the cake: and swirl on the caramel.
• Decorate with gingerbread cookies: and slice to enjoy.

How long will it last?

Eat this cake straight away or keep in an airtight container in the fridge for 3-5 days, ideally eating it at room temperature. You can freeze the unfrosted loaf for 1 month, wrapped well, and allow to defrost before decorating.

What other recipes can I try?

For other festive ideas:

• Chocolate Peppermint Candy Cane Banana Bread
• Gingerbread Caramel Chocolate Bars
• Double Chocolate Hazelnut Swiss Roll
• Easy Vegan Gingerbread Cookies
• Chocolate Reindeer Sandwich Cookies

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Gingerbread Caramel 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 Twitter, Facebook and Pinterest  – please say hello!

With ginger love x

p.s. this recipe was first made with Natures Charm but this blog post is not sponsored and all opinions are my own.