Gingerbread Cake Recipe | Eggless Gingerbread Loaf

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With Christmas right around the corner, it’s the perfect time to make this Eggless, Vegan Gingerbread Cake! This deliciously moist and relatively healthy spice cake is a traditional Western treat that is served around the winter holidays, and now you can make it at home, too.

gingerbread cake

About Gingerbread Cake

Gingerbread Cake is a moist, soft, deeply spiced cake with a strong aroma and taste of ginger that is traditionally made for Christmas. My version happens to be eggless, easy to make vegan, and is quite healthy from the addition of whole wheat flour.

I have wanted to make an eggless version of gingerbread cake for quite some time now. While I had to develop my own recipe, the cake was a hit at home. Not to toot my own horn, but this cake is damn good. You won’t even know that eggs have not been used.

Want more Christmas baking inspiration? You can also check out my Christmas Fruit Cake and Gingerbread Cookies.

Aside from being delightfully spiced and delectably moist and tender, this egg-free gingerbread loaf recipe is:

  • Made With Just 10 Ingredients – Chances are you already have most of what you need on hand.
  • Quick & Easy – It takes just 10 minutes of prep time and another 40 minutes of baking time to make this gingerbread loaf cake.
  • Cozy & Nutritious – I’d consider this gingerbread cake to be rather healthy, as the recipe has been made with whole wheat flour (atta), which is rich in fiber and essential nutrients. Using unrefined jaggery as the sweetening element also adds a lovely dose of minerals to the mix.

Ingredients & Substitutions

As promised, you only need a few simple ingredients to make this yummy gingerbread loaf. Here’s your shopping list:

  • Organic Whole Wheat Flour – If you have been following the blog for awhile, you know that I prefer to make my bakes as healthy as possible. Incorporating whole grain flour adds fiber and nutrients without any extra fuss! You are welcome to use all-purpose flour instead.
  • Ginger – Feel free to use either ginger paste or grated ginger. In a pinch, you can also use ginger powder, but reduce the amount to just a teaspoon.
  • Candied Ginger – For pops of chewy, spicy-sweet texture throughout. You can also use golden raisins (a.k.a. sultanas) or regular raisins for texture, or omit them altogether.
  • Cinnamon Powder & Nutmeg – You can’t have a spice cake without spices! If possible, grate your own nutmeg for a more potent flavor.
  • Baking Soda & Baking Powder – These two leaveners act differently, so make sure to use them both.
  • Plant based Yogurt – For moisture and richness. I have used cashew yogurt. You’re welcome to use your preferred plain, unsweetened plant-based yogurt if you like. You could also opt to make the cake with dairy yogurt (curd).
  • Oil – Any neutral flavored oil (e.g. sunflower, grapeseed, peanut, or avocado oil) will do the trick. Avoid using olive oil, as it’ll give your bake a strange savory taste.
  • Jaggery – Traditionally, gingerbread should be made with molasses. However, since molasses is not easily available here in India, jaggery is a good and healthy substitute.
  • Water – If possible, try and use filtered water for the best results.
eggless gingerbread cake in a loaf shape on a round marble cutting board with a serrated knife to the side.

How is Gingerbread Cake made

This simple eggless ginger cake comes together with just 10 minutes of active prep. Here’s how:

Make Cake Batter

1. First mix the whole wheat flour, baking powder, baking soda, cinnamon, and grated nutmeg very well in a bowl. You can also sieve the ingredients if you like. Add the ginger paste and candied ginger and mix again.

2. In a separate bowl, whisk the ¼ cup cashew yogurt with ¼ cup water to a smooth and even mixture. Then add the oil to it and mix thoroughly. Keep aside.

3. Heat the ½ cup water till it is just hot (no need to boil) in a microwave or on the stovetop. Add jaggery to the hot water and stir well to dissolve it completely. If jaggery has impurities, strain it.

4. Pour the yogurt and oil mixture to the flour mixture. Next add the jaggery syrup. Fold the ingredients gently and make a smooth and fine batter. Do not over do the folding.

Bake Gingerbread Loaf

5. Pour into a greased baking round pan or loaf pan and bake in a preheated oven at 180 degrees C/356 degrees F for 35 to 40 mins. It took me 41 minutes to bake the cake.

6. Place the cake pan on a wired tray to cool. Once it cools enough to handle, remove the cake from the pan. Before you move to the next step ensure the cake is completely cooled.

7. Dust some icing sugar (a.k.a. confectioner’s sugar or powdered sugar) on the cake if you like. You can even use a lacy doily to make a pretty snowflake pattern on it!

8. Slice the eggless gingerbread and serve plain or with some whipped cream or Vanilla Ice Cream. It also goes well with Tea or Coffee!

three slices of eggless gingerbread cake on a white plate.

Expert Tips

  • To measure dry ingredients for baking, it is advised that you use a kitchen scale. This level of precision will ensure that your bakes turn out beautifully every time! If you don’t have a scale on hand, be sure to use the spoon and sweep method for the best results.
  • Invest in an oven thermometer. They’re only a few dollars, and they’re far more accurate than the dials on the oven!
  • You could easily add sweetener of your choice in the cake. Brown sugar, molasses, white granulated sugar, raw sugar, demerara sugar, coconut sugar, palm sugar are some options. Add less or more of these sweeteners according to your preferences.
  • Preheat the oven before you start making the batter, otherwise you’ll lose some of the rising power of the baking powder since it becomes activated as soon as it touches liquid.
  • If the top of the cake is browning too quickly, cover it loosely with aluminum foil or butter paper to protect it while you continue to bake it through.

FAQs

How long will the gingerbread cake last without refrigeration?

It should last in a covered container on the countertop for about 1 to 2 days.

How long will this cake take to bake in a cooker if I don’t have an oven?

About 30 to 35 minutes.

Can I use butter instead of oil?

Yes! Replace the oil with the same amount of butter for a richer, slightly denser cake.

More Eggless Cakes To Try!

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eggless gingerbread cake recipe

Gingerbread Cake Recipe | Eggless Gingerbread Loaf

Soft and moist Gingerbread Cake made eggless and with whole wheat flour, jaggery and spices. This deliciously moist and relatively healthy spice cake is a traditional Western treat that is served around the winter holidays.
4.93 from 13 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cuisine World
Course Desserts
Diet Vegan, Vegetarian
Difficulty Level Moderate
Servings 8 Gingerbread Loaf
Units

Ingredients

Main ingredients

  • 1.5 cups whole wheat flour (whole meal flour)
  • 2 teaspoon ginger paste or grated ginger, check point no 1 in the notes below
  • 2 tablespoon candied ginger or golden raisins – optional
  • ¼ teaspoon cinnamon powder ground cinnamon
  • ¼ teaspoon grated nutmeg ground nutmeg or nutmeg powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup yogurt vegan or dairy
  • ¼ cup water
  • ½ cup oil

For the jaggery syrup

  • ¾ cup jaggery powder or grated/finely chopped jaggery
  • ½ cup water

Instructions
 

Making cake batter

  • Mix the whole wheat flour, baking powder, baking soda, cinnamon and nutmeg powder well in a bowl. You can also sift the above ingredients.
  • Add the ginger paste and candied ginger and mix again.
  • In a separate bowl, whisk the yogurt with ¼ cup water till smooth. Then add the oil to it and mix thoroughly. Keep aside.
  • Remember to preheat the oven for 15 minutes at 180 degrees C/356 degrees F.
  • Heat ½ cup water till its just hot (no need to boil) in a microwave or on stove top.
  • Add jaggery to the hot water and stir until the jaggery is dissolved. If there are impurities in the jaggery syrup, strain it using a fine mesh strainer.
  • Pour the yogurt and oil mixture to the flour mixture.
  • Then add the jaggery syrup.
  • Fold the ingredients well and make a smooth batter.

Baking gingerbread cake

  • Pour into a greased baking round pan or loaf pan and bake in a preheated oven at 180 degrees C/356 degrees F for 35 to 40 mins. It took me 41 minutes to bake the cake.
  • If the top gets browned quickly while baking, cover with parchment paper or aluminium foil and then continue to baking.
  • Check the baked cake with a bamboo skewer and it should come out clean.
  • Place the cake pan or a wired tray to cool completely.
  • Once cooled, remove the cake from the pan and place on a board or plate.
  • Dust some icing sugar or confectioner's sugar on the cake if you prefer.
  • Slice the eggless gingerbread and serve as is or with some whipped cream.

Notes

  1. To make 2 teaspoons of ginger paste, crush 2 inches peeled ginger in a mortar-pestle to a fine consistency. 
  2. Feel free to add brown sugar or molasses instead of jaggery. You could add about ¾ cup of brown sugar or ½ cup of molasses or ½ cup jaggery syrup. Note you can always add any of these sweeteners less or more depending on your preferences. 
  3. Since I have used organic powdered jaggery, there are no impurities. If there are impurities in the jaggery syrup, then filter the syrup and use it.
  4. Make this cake easily with all-purpose flour or an equal mix of both all-purpose flour or whole wheat flour. Note that with all-purpose flour you will need to add less liquids. So add about ⅓ cup of water when dissolving the jaggery. 
  5. Oven temperatures vary. Keep a check when the cake is baking and it can take less or more time in your oven to bake. 
  6. Note that the approximate nutrition info is for one slice of the cake.

Nutrition Info (Approximate Values)

Nutrition Facts
Gingerbread Cake Recipe | Eggless Gingerbread Loaf
Amount Per Serving
Calories 291 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 12g
Cholesterol 1mg0%
Sodium 75mg3%
Potassium 145mg4%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 21g23%
Protein 3g6%
Vitamin A 10IU0%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.05mg3%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.1mg5%
Vitamin B12 0.03µg1%
Vitamin C 0.04mg0%
Vitamin D 0.01µg0%
Vitamin E 6mg40%
Vitamin K 1µg1%
Calcium 46mg5%
Vitamin B9 (Folate) 10µg3%
Iron 1mg6%
Magnesium 32mg8%
Phosphorus 122mg12%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Gingerbread Cake recipe from the blog archives, first published in December 2013 has been republished and updated on December 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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77 Comments

  1. Hi amit in ginger bread cake if i take 1 cup whole wheat flour then hw much oil should i take n meadurment of baking soda n baking powder also pls let me know

    1. ruchi, the proportion of all ingredients will change and i am not sure whether the recipe will work or not. i suggest stick to the recipe with 1.5 cup whole wheat flour.

      1. Thanks amit ur eggless cakes recipe r too good i ll try it n let u know how it comes

  2. Hi,

    Can I substitute nutmeg powder with cinnamon powder? Not able to find nutmeg powder where I am staying these days. Also, I made the orange eggless cake following your recipe and topped it with a cinnamon glaze. It was extremely tasty!

    1. nimisha, yes you can replace with cinnamon powder. thanks for sharing positive feedback on orange cake.

  3. Hi,
    I’ve just tried to make this cake today. I was very excited to be making it. However, it didn’t turn out to be as good as yours (but I don’t know why). I followed your recipe exactly using a microwave oven by preheating it at 180°C for 20 mins. Then, I started baking it for 40 mins. But, the cake burnt within 10 mins of baking. Why do you think this happened? I am afraid to try out another recipe before knowing the problem with this cake. Thanks!5 stars

    1. okay. seems like the microwave oven has a high temperature range. it should ideally not take such a quick time even in the microwave at convection mode. i have baked in the microwave at convection mode and never has any cake of this serving size got baked so quickly. there is no problem with the recipe. its the microwave oven. you can still try and bake any other recipe in your oven.

  4. Hi,
    I am planning to try the cake..but I have a question can we substitute the yoghurt with milk? And if kept at room temperature will the cake get spoilt soon since the yoghurt s used..

    Thanks
    Divya

    1. divya, you can not use yogurt but you can use buttermilk. for one day you can keep out, no issue. but for more than one day, better to keep the cake in fridge.

  5. Hello,

    My query is a common one for any of the cakes….
    1. Do we need to tap the cake tin once the batter is poured in?
    2. While placing the cake tin in the microwave oven, can we cover the top with parchment paper to ensure the top of the cake is even?
    Thanks
    Lakshmi