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Gingerbread Cake with Maple Coconut Whipped Cream

Laura Tully


Matthews, North Carolina



Gingerbread Cake

1 & 1⁄2 cups flour 2 tsp cinnamon 1 tsp ginger 1⁄2 tsp nutmeg 1⁄4 tsp cloves 1 tsp baking powder 1⁄2 tsp baking soda

3⁄4 tsp salt

1⁄3 cup cornstarch 1⁄2 cup sugar or coconut sugar

1⁄2 cup molasses 1⁄2 cup vegan butter, melted 1⁄3 cup unsweetened applesauce

3⁄4 cup non-dairy milk


1 can coconut cream, chilled in the fridge overnight or for 4 hours in the freezer

̈2 tbsp maple syrup ̈Pinch of cinnamon and nutmeg

Fresh figs dipped in vegan white and dark chocolate, for garnish

Fresh, sugared cranberries, for garnish ̈Rosemary sprigs, for garnish


Gingerbread Cake

  • Preheat oven to 350°F and grease and line an 8-inch square cake pan with parchment paper.

  • Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, cornstarch and sugar in a large bowl and set aside.

  • In a separate bowl, whisk together the molasses, vegan butter, applesauce and non-dairy milk until smooth.

  • Gently fold the wet ingredients into the dry ingredients just until combined.

  • Pour batter into the prepared cake pan. Bake at 350°F for 35-45 minutes or until a toothpick comes out clean. Let cool completely before topping.


  • Combine cold coconut cream, maple syrup, cinnamon and nutmeg and use a mixer to beat on high for 3-5 minutes until stiff peaks form.

  • Cutcooledgingerbreadcakeinto squares.

  • Topeachwithadollopofwhipped cream, chocolate-dipped figs, sugared cranberries and a rosemary sprig, to serve.

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