Name: Gingerbread Cake with Cinnamon Molasses Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground ginger; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp ground cloves; 1/2 cup unsulphured molasses; 1/2 cup brown sugar; 1/3 cup neutral oil (vegetable or avocado oil); 1/2 cup unsweetened applesauce; 1 tsp vanilla extract; 1/2 cup warm water or brewed coffee; 1/2 cup vegan butter, softened; 1 1/2 cups powdered sugar; 1 tbsp molasses; 1 tsp cinnamon; 1/2 tsp vanilla extract; 1–2 tbsp non-dairy milk, as needed

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Gingerbread Cake with Cinnamon Molasses Frosting a rich, warmly spiced gingerbread cake topped with a silky cinnamon molasses frosting—this cozy, comforting dessert brings the spirit of the holidays to life. It’s moist, flavorful, and completely plant-based, making it an ideal treat for festive gatherings or just curling up by the fire. Every bite is a sweet, spiced reminder of winter’s best flavors.

Gingerbread Cake with Cinnamon Molasses Frosting

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Gingerbread Cake:

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground cloves

½ cup unsulphured molasses

½ cup brown sugar

⅓ cup neutral oil (such as vegetable or avocado oil)

½ cup unsweetened applesauce

1 teaspoon vanilla extract

½ cup warm water or brewed coffee

For the Cinnamon Molasses Frosting:

½ cup vegan butter, softened

1 ½ cups powdered sugar

1 tablespoon molasses

1 teaspoon cinnamon

½ teaspoon vanilla extract

1-2 tablespoon non-dairy milk, as needed

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing an 8-inch round or square baking pan. In a large bowl, I whisk together the dry ingredients: flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.

In another bowl, I combine the molasses, brown sugar, oil, applesauce, and vanilla, mixing until everything is smooth. I then pour the wet mixture into the dry ingredients and stir until just combined. After that, I add the warm water (or brewed coffee for extra richness) and mix until I have a smooth batter.

I pour the batter into the prepared pan, smooth the top with a spatula, and bake it for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Then, I let the cake cool completely before adding the frosting.

To make the frosting, I beat the vegan butter until creamy. I add the powdered sugar, molasses, cinnamon, and vanilla, beating until light and fluffy. I add non-dairy milk one tablespoon at a time until I reach a spreadable consistency.

Once the cake is cool, I spread the frosting over the top, slice it, and enjoy.

Servings and timing

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 9

Calories per serving: approximately 320 kcal

Variations

I sometimes switch it up by adding chopped walnuts or pecans to the batter for a bit of crunch. A handful of raisins or dried cranberries also adds a lovely pop of sweetness. If I want to make it gluten-free, I use a 1:1 gluten-free flour blend. And for an extra layer of indulgence, I occasionally drizzle a bit of maple syrup over the frosting just before serving.

Storage/Reheating

I store any leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I wrap individual slices and freeze them for up to 2 months. To reheat, I simply let the cake come to room temperature or warm it briefly in the microwave (about 15–20 seconds per slice) if I want that fresh-baked feel again.

FAQs

What can I use instead of applesauce in the cake?

If I’m out of applesauce, I use mashed banana or non-dairy yogurt in the same quantity. Both work well to keep the cake moist and tender.

Can I make this cake gluten-free?

Yes, I’ve had good results using a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum or add it separately for best texture.

How do I know when the cake is fully baked?

I check by inserting a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, it’s done. The top should also spring back lightly when pressed.

Can I prepare the frosting ahead of time?

Absolutely. I make the frosting up to 2 days ahead and store it in the fridge. Before using, I let it sit at room temperature and give it a quick whip to bring back the fluffiness.

What’s the best way to frost the cake?

I wait until the cake is completely cool, then I spread the frosting evenly with a spatula. For a rustic look, I make swooping patterns; for a cleaner look, I smooth it flat. Either way, it’s delicious.

Conclusion

This gingerbread cake with cinnamon molasses frosting brings cozy, festive flavors into every slice. I love how easy it is to make, how beautifully it bakes up, and how the warm spices and creamy frosting work together in perfect harmony. Whether I’m serving it at a holiday party or keeping it all to myself for a quiet treat, it never disappoints.

Recipe:

Gingerbread Cake with Cinnamon Molasses Frosting

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Author: Cheryl
Total Time: 50 minutes
Yield: 9 servings
Diet: Vegan

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Description

A rich, warmly spiced gingerbread cake topped with silky cinnamon molasses frosting. Moist, comforting, and fully vegan—perfect for the holidays or a cozy night in.

Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8-inch round or square baking pan.
In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
In another bowl, combine molasses, brown sugar, oil, applesauce, and vanilla. Mix until smooth.
Pour wet mixture into dry ingredients and stir until just combined.
Add warm water or brewed coffee and mix until batter is smooth.
Pour batter into prepared pan, smooth the top, and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
To make the frosting, beat vegan butter until creamy. Add powdered sugar, molasses, cinnamon, and vanilla. Beat until light and fluffy.
Add non-dairy milk 1 tablespoon at a time until desired spreadable consistency is reached.
Frost the cooled cake, slice, and serve.